Leg of lamb, rub with salt and rosemary, place in camp oven with with washed spuds and carrots, place camp oven on two inches of coals, place two inches of coals on camp oven lid, wait two hours.


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Wow you guys must bring the whole kitchen with you <img src="/forums/images/graemlins/zombie.gif" alt="" />. My camp cookin consists of hot dogs on a stick over a fire <img src="/forums/images/graemlins/lol.gif" alt="" />

ha romain noodles and oatmeal for me.


Nick

I just saw that the local Wal-Mart has flash frozen ribeye steak and bacon wrapped steaks too. All individually sealed in their frozen state.

Yummy

Clay

Most of you work too hard at this, (I guess I should add in the ol "IMHO" here)

• Corn. buy it in the husk, like it just came off a stalk. Doesn't require ice chest, or really much protection at all in the vehicle - then when it's time to eat just toss that mother straight into the fire, flip it a couple times with your fingers (quick!) or a stick... fetch it out after a few minutes and unwrap - you're done! eat it!
• soup: get the "heat and serve" kind with the pull-ring top - needs no refrigeration or care. When you get ready to eat, pull the top off and set it somewhere kinda on the edge of the fire. Fashion the lid you just pulled off, into a spoon-like shape. Rotate the can once or twice and heat. A couple of times I've just tossed the (unopened) can into a hot spring and let it heat up there, that works great too.
• Chili - Stagg chili is now available in little square cardboard boxes - these are awesome for camping! Pour the chili in your tin cup, toss the box in the fire, cook the chili and eat it.
• MRE rice (mexican or white)- this is one of the only MRE staples that actually tastes about right, so it's the only kind I get. (once I got a good deal on a case of the "beef" patties, which are only tolerable when mixed with the white buttered rice packets) - either eat 'em cold, or toss them in a hot spring if one's handy.
  
• ok, this one actually takes some prep but it's still easy and tastes awesome. before your trip buy two bell peppers (preferably diff. colors), one white onion, some tortillas and a bag of those pre-cooked chicken breast strips from the pre-packaged-deli-meats aisle - chop all the veggies and chicken up to fajita-bits and stick it in a 1-gallon ziploc bag before you leave the house. When it's dinner time, just dump the bag out into a pan or hubcap or whatever, stir it around over fire until the onions are good 'n caramelized (you may have to add a little water - be careful not to add too much) - remove from the fire and scoop into the tortillas. No additional seasoning or add-ins needed, it's awesome just the way it is.
• Coffee? Open can of Coke Classic (NEVER diet) take a good sip to make some room in the can - dump a tablespoon or so instant coffee in very slowly so it doesn't all just foam back out, swirl can once to sorta mix, and drink. MRE coffee packets preferred because I swear they've got double the caffiene than folgers crystals.
  
  

wow, some good stuff in here. ill toss up a few of my own.

london broil:
usually good for 2-4 people depending on how sliced

2 days before trip. get a big mofo london broil.
cut small slices along the steak lenghtwise. now run your knife strait thru the seak in a few parts.
mix together fresh pressed garlic, ginger and horseradish roll into balls and stuff in holes.
in a bowl mix fresh black pepper, sea salt, wostishire sauce and hienz 57. coat the sucker and freeze.

to go with it, sweet potatoes, just stab a few times and put in foil to grill, spray with pam butter and sprinkle half a pack of a blue sugar pack.

and corn, tossed into the grill. mmmmm

for desert, some green lable jack daniels in a cup with an ice cube.

At the request of several of my 4x4Wire friends (who lately only seem to call me whenever I have the grill fired-up), hereÆs the 411 on my latest outdoor culinary creation:


Mesquite-Smoked æsquirt-you-in-the-eyeÆ Slow-Roasted Caribbean Pork Sirloin Roasts

ThatÆs right, I said Roasts, as in plural û because if you only fix one, chances are, that sucker will be gone before it even hits the dinner table! --- Lately IÆve been having some of my neighbors show-up just to ôsee what smells so goodö - and of course, I canÆt very well run them off without at least letting them have a taste! <img src="/forums/images/graemlins/oink.gif" alt="" />




Marinating:

>>> Start with at least 2 fist-thick Pork Sirloin Roasts (or a whole Tenderloin).

>>> Using the following spicesà



àcreate a Dry-Rub, blending to taste
(Personally, I use roughly a 20 / 40 / 40 ratio).

>>> Thoroughly cover every surface of the roasts - Let marinate in your refrigerator for at least 24-hours.



>>> An hour or two before hitting the grill - re-season the roasts using the followingà



àmixed to taste. --- But be warned (assuming that you can even find it), most folks find that second one to be DEADLY HOT, so use it very sparingly! --- IÆve been using about 1/3 of a bottle of the KC Marinade, with about half-a-teaspoon of the Walkerswood, thoroughly blending them together. --- Just remember that using too much of that Walkerswood stuff will put a æBAM!Æ on it that a fire hose wonÆt cure!




Preparing the Grill:

First off - ThereÆs a longstanding Unwritten Rule that says that anyone who fires-up a grill has to consume alcohol while theyÆre cookingà Well friends, itÆs written down now <img src="/forums/images/graemlins/notooth.gif" alt="" /> û so feel free to point all of those doubters right here to verify the existence of The Rule! --- But please remember to pace yourself while Slow-Roast Smoking or youÆll probably end-up being be potted and passed-out long before dinner is ready! <img src="/forums/images/graemlins/drunk.gif" alt="" />



As some of you are probably aware, Slow-Roast Smoking is NOT Grillingà but for those who donÆt know the difference:

When you Grill-Out, youÆre typically putting the meat in direct contact with the heat source throughout the cooking processà Instead, Slow-Roast Smoking involves an initial brief searing over the heat, which is then followed by a very lengthy period of time where the meat sits about as far away from the heat source as your grill will allow. --- Unless you have a purpose-built smoker, this technique is best achieved by placing all of your coals in a large pile, way off to one side of the grill, with a number of chunks of your favorite wood-of-choice added to the outer flanks of the coals - thereby allowing the resulting smoke to fully engulf the meat for at least a couple of hours (often notably longer), without worrying about burning everything to a crisp.

For those particularly long cooking sessions, you may have to add some fresh coals or wood periodically to the top of the pileà For this reason, DO NOT use Match-Light style charcoal! --- Personally, I use Royal OakÆs Natural Chunk Charcoal & Genuine Misquote Woodà I try to avoid pressed briquettes whenever possible, because they donÆt burn quite as hot, and tend to turn to ash way too quickly.




Rotation & Basting:

Smoking has a tendency of drying-out the meat, so between those beer-runs to the`fridge, try to remember to turn the meat from time-to-time - and if itÆs not too much trouble, see if you can keep a coating of the remaining KC Marinade on there too... basting semi-frequently so that everything stays moist and glossy.



Tongs vs. Prongs:

If youÆve got one of those fork-like pointed-end meat stabbers, IÆm flat-out begging you to save that thing until youÆre ready to actually carve-up one of these bad boys and serve ità Until then, please DO NOT stick anything into the meat (neither before nor during the cooking process), because itÆll only make holes that let all of the juices run out! --- After all, you canÆt have æsquirt-you-in-the-eyeÆ roasts if all of the juices are sitting in the bottom of your grill, right?

Prongs might be OK for flipping steaks while youÆre Grilling - but for Slow-Roast Smokingà Bubba, its Tongs all-the-wayà No exceptions! --- If you donÆt already have a set, go out get yourself someà and go ahead and make it some really good sturdy ones while youÆre at ità you deserve it! (Besides, you donÆt want to drop one of those roasts, now do you?)




Some Final Grilling Advice from my late Grandfather:

ôBoy, with this here sauce and enough smoke, I bet I could make those boots of yours taste good enough to eatà but you give me a nice cut of meat like thisÆun here, and IÆll fix-up something thatÆs so good, itÆll make your tongue dance like its gonna beat a hole straight through the roof of your mouth!ö

Roughly Translated: Slow-Roasted Smoking can make even the cheapest cuts of meat taste mighty darn good, but if you really want to enjoy something special, spring for the nicest cut that you can affordà For Pork, that would be the Sirloins and the Tenderloinsà Trust me; you wonÆt be sorry!


<img src="/forums/images/graemlins/cheers.gif" alt="" />
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Smiley, we tried this recipe this weekend. Man, it sure was tasty. The marinating really got down into the meat. (we used a sirloin roast.) Very very spicy. Not hot spicy, but you can taste every spice thats used. We used something called Stubbs jerk marinade in place of the really hot jerk marinade you mentioned.

The leftovers made some really great barbecue the next day too!
-J <img src="/forums/images/graemlins/kewl.gif" alt="" />

Jordan,

I'm thrilled to hear it! <img src="/forums/images/graemlins/kewl.gif" alt="" />


BTW - just wondering...
but given the low count of rings in your trunk, who was the grill-tending designated drinker? <img src="/forums/images/graemlins/drunk.gif" alt="" /> <img src="/forums/images/graemlins/ignore.gif" alt="" /> <img src="/forums/images/graemlins/lol.gif" alt="" />


<img src="/forums/images/graemlins/cheers.gif" alt="" />
<img src="/forums/images/graemlins/smile.gif" alt="" />

Haha, well......i mainly just sat at the computer and let the aromas waft over to me from the grill outside....
but if you MUST know, my mom seasoned it, and prepped it and stuff, and my dad grilled it. A long.....long.....time.

Hey, dont get me wrong, i love to cook, and my friends swear that my secret family recipe for hamburgers is off the chain, so to speak.....
but i got more pressing matters to attend to. One of which is padding my post count... <img src="/forums/images/graemlins/lol.gif" alt="" />
-J <img src="/forums/images/graemlins/kewl.gif" alt="" />