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Old 09-12-2005, 09:10 PM   #21
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Ooooh, looks like a killer setup, BBQ Fish. What's that chicken recipe you've got going on that spit? :D

Actually, if you've got some fresh fish to eat, here's a fun recipe for you on the campfire:

Take 1 fish, gutted (and headless if you prefer) and totally de-slimed! Don't scale it though. This is best by far with trout/char/salmon. In the fish' body cavity, add some cilantro (or basil), garlic and a few slices of lemon. Place it in heavy foil, then add a few tablespoons of good olive oil to the bottom of the foil and over the top of the fish. Be careful now that the foil doesn't get punctured, double wrap it if you like. Cook it for about 10 minutes over a medium fire, a bit less over a higher fire. Open it, check the meat and flip it's sides _in the foil_, then cook some more until you think it's done. This can also be done in the bbq or oven with parchment paper instead.

This makes for an absolutely killer fish, that goes well with some wine and rice.

Oh yeah, campfire rice! For each cup of good white rice, toss in a single packet of chicken broth powder and 1-2 tbsp. butter. Make sure you stir the rice once or twice during it's cooking and it goes really well with the fish. This rice actually just rocks all on its own.

Also, there's some fried potatoes I make over the fire too. Take boiled potatoes, slice 'em well. Dice one or two onions, crush/mince some fresh garlic and cilantro. Also, add some bell pepper and green onion if you want. In a cast iron pan, add a few tbsp. butter and then fry it in the pan over the fire. Tastes sooooo good.

Heh, I remembered this off the top of my head...probably should make a recipe thread :)

As for my own equipment, it consists of a nice cast iron pot, a cast iron pan, a stainless steel pot for rice and a grate. Maybe a coffee pot for the morning too. And lots of aluminum foil. Oh yeah, a nice sealable pot with handles for making a dutch oven if you are allowed to. It rocks for steak or chili. Generally I find the cast iron to be most durable and also gives a good taste, but I don't hike for camping, it's usuall a shore lunch while fishing so it gets hauled on the boat.

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Old 09-13-2005, 12:19 AM   #22
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For chicken on the spit all i do is put a few whole ones in a garbage bag with balsamic vinegar, 50 cloves of garlic some Bam and let it sit in a cooler for a few hours.

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Old 12-29-2005, 04:12 PM   #23
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Any one tried Hole beans.. I cook alot with my cast iron. This past summer I made hole beans for the first time.. It was an awesome experience.. Just some advise be sure the coles are completely covered with dirt or they will burn away to quickly.
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Old 12-30-2005, 08:39 AM   #24
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vtwebmaster, what are hole beans, and do you have a recipe? i'm guessing, you dig a hole, line with coals, and cook the beans in a buried in coals in a dutch oven?
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Old 01-01-2006, 10:59 AM   #25
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Bean Hole Beans

The ideal pot for full flavor is a cast iron kettle with a lid (often referred to as a Dutch oven). If you don't have one and can't borrow one, any sturdy pot with a lid will do.
1. Dig a hole in the ground large enough to hold the pot with two or three inches of clearance on all sides, and at least six inches of clearance on top.
2. Build a fire in the hole with dry firewood and let it burn down to large embers and ash while preparing the beans.
3. Parboil two quarts of dry beans until the skins wrinkle. Drain off the fluid.
4. Slice a large onion and place half of the slices in the bean bean pot.
5. Pour in half of the beans.
6. Add another layer of sliced onion and several large slabs of salt pork or bacon.
7. Add the remaining beans.
8. Measure one cup of dark molasses and pour over the top of the beans.
9. Add enough water to cover the beans.
10. When the fire has burned down in the bean hole, shovel out enough of the embers and ashes to make room for the pot, and place the pot in the hole.
11. Place a wet dish towel over the top of the uncovered pot and push the lid securely down over the cloth.
12. Place embers and ashes around the sides and on top of the pot, then cover these with the dirt you removed when you dug the hole.
Cook for approximately 6 hours for absolutely delicious beans.
Serves approximately four. Note: Many foods have enhanced flavor when cooked in a hole in the ground in this manner. If you dig the hole in an appropriate place, you can continue to use it for outdoor cooking.
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Old 02-28-2006, 03:28 PM   #26
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You know what's really good? Soak Corn on the cob in water with the husks still on for and hour or more. Then wrap in aluminum foild and put them directly into the camp fire on the coals. Roll them to cook even. It takes a longer than boiling, maybe 40 minutes to an hour, but it's great and you don't have to boild water.
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Old 03-01-2006, 08:26 AM   #27
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thanks for the tip slckev. i grill corn on the cob at home over charcoal in the husk, but if you're not careful, it can dry out too much. the soaking idea might just do the trick.
i wonder if soaking them in another fluid, like stock, or wine, or herb infused water might be good?
hmmm, merlot and sage marinated grilled corn-in-husk. gonna try that.

thanks again.
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Old 03-01-2006, 08:28 AM   #28
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I used to soak my corn before putting it on the grill or over the campfire, but one time I was lazy and just threw them on without a soak and without cleaning them out first. It turned out to be the best corn I ever cooked. It did not dry out even though it was on the heat for a long time (we sort of forgot about them for a while by accident). They had a wonderful smoky flavor that I never got when I soaked them.
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Old 03-01-2006, 12:08 PM   #29
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We love to cook over the campfire. I found on eBay a camp kitchen which folds out to have all your utensils at the ready. When we pack up it folds into a neat little box. The best part is that it is aluminum which matches out vintage motor home.
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Old 04-11-2006, 01:16 PM   #30
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Damp Charcoal, you brought back memories. I used to use double thicknesses -- the one roasting pan went on the coals/wood, then I'd use a new one for each meal. I'd forgotten that trick!

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