Off Road Campfire Recipe

[roaringrory]

Hello everyone.
I am starting a Off Road Campfire Recipe website.
I would like to add your favorite recipes.
This is the link to the Recipe Page. http://favoritecampfirerecipes.blogspot.com/
This link is also attached to my website TNT RACE PHOTOS. I am also hoping to add the recipe link to San Diego Off Road magazines web site and other off road web sites. If you would like to add you favorite Off Road Campfire Recipe to my site email your recipe to offroadrecipes@cox.net
Include your name and a photo of you cooking offroad, camping, in your motorhome, barbequing ect.



Campfire Sloppy Joes
8 strips of bacon (cut up)
2 lb. ground beef
Medium sized onion (cut up)
Small can tomato paste or puree
Can of tomato soup
Small can of potatoes (cut up) - optional
Bell pepper (cleaned out and cut up)

Brown bacon in a #10 can (make sure it doesn't have plastic coating inside) or a cast iron skillet over hot coals; drain grease. Add onions and brown.

Add ground beef (in small chunks) and brown. Pour in can of soup and can of tomato paste. Add potatoes (if including them) and bell pepper. After all ingredients are cooking, set can or skillet on the edge of the fire to simmer.

Stir as needed to keep ingredients from sticking to bottom of the can or skillet. The longer it cooks, the better it gets! Serve on crackers or bread, hamburger buns, etc.

Makes enough for 8 people.

[Blanco]

:rolleyes: Now I'm hungry.

[roaringrory]

Orange Cup Cinnamon Rolls This one is fun cuz you use the orange to cook in: 4 Oranges, 1 Can of Biscuits, Cinnamon, Powdered Sugar, Little bit of Milk Directions: Cut 1/3 of the orange off and scrape pulp from the insides of both pieces. Take 1 biscuit and mash out. Sprinkle a little powdered sugar and cinnamon and layer with another biscuit and repeat. Usually takes 2 or 3 biscuits. Roll up the layered biscuits and put into the hollowed orange. Add about a tablespoon of powdered sugar on top and a teaspoon of milk. Replace top and wrap in tin foil. Place in coal of fire for about 30 minutes. Remove, unwrap, pull top off and out pops a delicious cinnamon roll with a hint of orange.

[billy1911]

Nice one

[MudMad]

Not sure 'bout the rest a ya' folks, but I be eatin' 1st thing in da' mornin', then continue during the day as my waist line will show. I think this is a great idea and I've got more recipe's I will post up later, but here's one for starters.
My Breakfast Burrito's

Get the large flour tortilla's (I think 14 inches)
Scramble up some eggs, melt cheese on eggs (I use cheddar or a blend of 3 different) You can also, put the cheese on after you stuff the tortilla, whichever you prefer.
cook bacon and sausage
get some salsa of your choice
warm up tortilla, stuff the eggs, then bacon and sausage, top it off with the salsa or sauce of your choice and now you're ready for the day in the dirt. Pretty quick and easy but delicious.

[BajaBronco13]

One of my all time favorites, though I don't know how to cook it was the Chorizo and Eggs my mom would make while we were camping on Estero Beach South of Ensenada. Nothing like eating chorizo, eggs, beans and tortillas in the morning while lounging on the beach. Good times.

Chris

[roaringrory]

Chocoalate Pineapple upsidedown cake
Ingredients 12 oz pineapple rings
1 box chocolate cake mix ingrediants on cake mix as needed(eggs, oil, water, etc)
1 jar marichino cherries
1/4 cup brown sugar
4 TBLS butter
Equipment Dutch oven 12" aluminum foil 1 @ 1 gal ziplock freezer bag
Instructions place 24 bricks of charcoal in pile or in starter and ignite. line dutch oven with foil place pineapple rings in a layer on the bottom. place cherries in the holes and between the rings as desired. sprinkle brown sugar over the fruit, and place butter in small pieces all over. place all cake ingrediants in the zip lock, remove all of the air and seal bag. knead mix in the bag until mixed. pour cake mix over fruit. spread 10 bricks of charcoal under dutch oven and the remainder on top spaced evenly. check in 10 min with a knife or clean stick. if cake mix sticks, cover for 5 min and repeat check as nessisary. A metal trivit placed in the bottom before the foil alows a little water to be added to keep the bottom from scorching.

[billy1911]

They should make a topic just on this

[roaringrory]

Still waiting for my bronco to get out of the shop so in the mean time here is another recipe.

Zucchini Cheese Bake
3 Tbs. unsalted butter 3 roma tomatoes; chopped
1 Tbs. olive oil 1 large green bell pepper; chopped
2 large zucchini; chopped dried italian seasoning to taste
1 large white onion; chopped salt and pepper to taste
3 cloves garlic; minced 12 oz. shredded mozzarella cheese

Heat a 12" Dutch oven using 16-18 briquettes bottom until hot. To hot oven add butter and olive oil to melt butter. Add zucchini, onion and garlic; season with salt and pepper. Cook 5-10 minutes until onion turns golden brown. Stir in tomatoes and bell pepper. Season with italian seasoning and additional salt and pepper to taste. Top vegetables with cheese then cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 20 minutes until vegetables are tender and cheese is bubbly.


What is your favorite campfire recipe?

[roaringrory]

These are great You Tube bbq video recipes. I made a special blog page just for them. Check them out.

http://bbqvideos.blogspot.com/

http://tntfavoritebbqchickenrecipte.blogspot.com/

If you have a off recipe you would like to share. I will post them on the
San Diego Off Road Magazine Recipe link and on my link.

Email Recipes to offroadrecipes@cox.net or post them here.
Photos will be great.

Recipe links
http://sandiegooffroadrecipes.blogspot.com/
http://tntfavoritebbqchickenrecipte.blogspot.com/

[BajaBronco13]

That's all you need for a nice campsite breakfast. Nothing fancy about that but damn that's tasty in the morning.

[wiley-moeracing]

Hello, great recipes, my wonderful wife and part of our worst pitcrew ever is a nascar fanatic and has just written a cookbook based on tailgating at nascar races but does them for us when we are desert racing. Her website is www.checkeredflagpresents.com Thanks Tim

[roach]

box of powdered doughnuts, and 1 cold beer.

here is the recipe..........

on your way to the desert (or your next favorite race), pull over at 7-11 and get a box of powdered donuts and a 12 pack of your favorite alcoholic beverage. drink 11 of those the night before, and the next morning, have a donut and a cold beer to wash it down.

BAM! ready to go all day long!!!

[Blanco]

box of powdered doughnuts, and 1 cold beer.

here is the recipe..........

on your way to the desert (or your next favorite race), pull over at 7-11 and get a box of powdered donuts and a 12 pack of your favorite alcoholic beverage. drink 11 of those the night before, and the next morning, have a donut and a cold beer to wash it down.

BAM! ready to go all day long!!!

Now your talking! http://www.thewebwheeler.com/forums/images/smilies/13_4_10.gif

[roaringrory]

This is an easy camp bread to make, and it's mighty good. This recipe will work in an 8 inch, 10 inch or 12 inch Camp style Dutch Oven. If using store bought charcoal and a 12 inch DO, the coal count is 15 coals on top of the lid and 8 coals on the bottom.


Ready for mixing.

You need:

3 cups self-rising flour
3 tbl sugar
1 tbl dried onion flakes
1 12oz beer—Miller, Bud, etc., no dark beers

If you want your beer bread with a Texas Twist please add:

1/4 tsp dried crushed chili flakes
1/8 tsp dried granulated garlic


Ready to put in the Dutch oven

The trick to making good beer bread or biscuits is don't mess with that dough anymore than you have to! The more you knead a quick bread dough, the more hard that baked bread or biscuit is going to get.

Mix all dry stuff.
Pour in beer.
Mix up and lay on work surface.
Knead just a little to form a dough ball.
Flatten it out and place in a well greased Dutch Oven.
Place oven in coals.


Looking down into a 12 inch Dutch oven at a cooked loaf of beer bread.

1/3 coals on bottom, 2/3 coals on top.
Bake about 15 to 25 minutes.
Check after the first 10 min or so.
When nice and brown on top, remove and knock on the bottom of loaf.
If it says THUNK it's done.

This is a note to the folks that are new to the art of baking in the coals in a Dutch Oven. As you most likely know, cooking time, especially in baking, varies a lot in coal cooking, but don't let the idea of baking bread or biscuits in a Dutch Oven in the coals throw you! It ain't rocket science! In fact it's not science at all! It's an art! In fact, until just recently, DO cooking and baking was almost a lost art! DO cooking used to be pretty much limited to some folks that liked the old time ways (like Da Cap'n) and the Boy and Girl Scouts—the Scouts never left that Dutch Oven! They knew exactly what it could do and used it!

The only thing iffy about DO baking is the time you need to get that baking done. The main reason that baking time can't be nailed down is because of the fuel you use. Even when using store bought charcoal, the heat that charcoal puts out will vary with the brands of charcoal you use (some burn hotter than others).

When you get to campfire coal cooking, using firewood, we really have a problem! Now out here in the Big Thicket where I live, I use red oak for my firewood. The reason is I got bunches of it falling on the ground all the time—dead fall!

I ain't about to go to the store and buy a $10 sack of charcoal with my hard earned money when I got cords of red oak on the ground waiting to get picked up. Red oak burns with a good heat, and I can time stuff pretty good because I cook and bake with it a lot.


Ready for butter!

Now if you live near a pine forest, maybe got a lot of mesquite, or maybe western cedar, you have some fine fire wood for DO cooking—but each of these woods burn different and produce different amounts of heat! So the best way to learn is to give it a try! It will not take long before you know exactly how long it's gonna be before you got bread or biscuits!

[roaringrory]

I got this recipe out of my County Garden Magazine. Yummy:p

Strawberry Dumplings

4 cups quartered strawberries
1cup sugar
1/3 cup water
2 7.5 -ounce cans (10) refrigerated
Buttermilk biscuits, separated and
Cut in quarters
Sugar (optional)
Whipped Cream (optional)

Preheat oven to 375 F.
In a large ovenproof skillet, combine strawberries,
the one cup of sugar, and at the water. Bring to boiling over medium – high heat;
And cook and stir about two minutes or until slightly thickened.

Arrange biscuits quarters on top of the strawberry mixture in the skillet.
If desired sprinkle lightly with additional sugar.
Bake in oven 18 to20 minutes or until biscuits are golden brown. Serve warm with whipped cream, if desired. Makes 8 servings.
http://i139.photobucket.com/albums/q284/Roaring/Strawberrysrecipe.jpg

[roaringrory]

http://i139.photobucket.com/albums/q284/Roaring/Strawberry.gifSweet-Hot Strawberry BBQ Sauce

2 cups fresh strawberries, hulled and sliced
1/3 cup strawberry preserves
1/3 cup ketchup
2 tablespoons soy sauce
2 tablespoons lemon juice
1 large clove of garlic, minced
1 teaspoon fresh, chopped ginger
1/2 teaspoon cayenne powder
1/2 teaspoon fresh grated lemon zest
1 scallion, minced
2 tablespoons fresh cilantro, chopped

Place all ingredients in a food processor or blender and puree until smooth. Makes 2 cups.

BBQ sauce is excellent on fowl, fish, pork, and beef.

[Blanco]

I must assume that when you go camping you take a Camper with a real kitchen?

[roaringrory]

I do have a 5th wheel with a kitchen but I prep all my food at home that way I have more time to drink and relax.

[roaringrory]

http://i139.photobucket.com/albums/q284/Roaring/m3.jpg

[F OFF Racing]

Hi my hubby joined this forum and he told me about the off road campfire recipe thing you got goin. i wanted to contribute.

Easy Goin Shrimp

1-2 lbs of shrimp
1 1/2 cup olive oil
10 cloves of garlic (sliced, minced, chopped) which ever you prefer
Juice of 2 lemons or limes
1 Bunch of parsley chopped
Pepper to taste

Add all ingredients in a ziploc bag. And marinate for 30 min up to 2 hours.
(lemons might cook your shrimp if left in lemon juice for too long.

Put Shrimp on sicks or skewers and roast over a campfire

Cook til it looks cooked.

[roaringrory]

Thanks for sharing that recipe! :) I posted them on my recipe sites.


http://http://sandiegooffroadrecipes.blogspot.com/ (http://sandiegooffroadrecipes.blogspot.com/)

http://favoritecampfirerecipes.blogspot.com/

If you have others please share them and include your name. Also tell your friends.

[roaringrory]

Ingredients
1 teaspoon ketchup
1 teaspoon Dijon mustard
4 large hot dogs, knockwurst, or kielbasa
1/2 ounce cheddar cheese, cut into long sticks
2 Tbsp chopped onion
1 cup refrigerated sauerkraut, drained, roughly chopped
4 slices bacon
Vegetable oil
4 long hot dog buns
Method
1 Prepare your grill for direct medium high heat.

2 Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.

3 Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).

4 Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
5 Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.

6 During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.

7 Remove the hot dogs and buns from the grill. Remove the toothpicks fro the hot dogs, place them in the buns and serve.

Makes 4 stuffed hot dogs.

[fj40]

Ingredients
1 teaspoon ketchup
1 teaspoon Dijon mustard
4 large hot dogs, knockwurst, or kielbasa
1/2 ounce cheddar cheese, cut into long sticks
2 Tbsp chopped onion
1 cup refrigerated sauerkraut, drained, roughly chopped
4 slices bacon
Vegetable oil
4 long hot dog buns
Method
1 Prepare your grill for direct medium high heat.

2 Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.

3 Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).

4 Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
5 Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.

6 During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.

7 Remove the hot dogs and buns from the grill. Remove the toothpicks fro the hot dogs, place them in the buns and serve.

Makes 4 stuffed hot dogs.

My mouth is watering.......

[BajaBronco13]

Bacon wrapped hotdogs...... yes please. Damn that does sound good. How about some pics of these delicious treats????

[roaringrory]

http://i139.photobucket.com/albums/q284/Roaring/bacon-wrapped-hot-d-5.jpg

[Blanco]

Now I'm HUNGRY! http://bestsmileys.com/drooling/3.gif

[kal]

kal offroad racig wold like you to call us for pit foodinfo!! shop#805 466-4101 thanks!.

[roaringrory]

Kal are you talking to me? Your not going to try to trick me into cooking for you. My husband already does that.

[roaringrory]

This is a really great recipe submitted to me by Lucas Hand from Las Vegas.

You use your turkey fryer.

3lbs lg shrimp de-viened shell on
or any other shell fish
3 lbs of sausage mix it up spicy sweet so sliced
4lbs of red potatoes cleaned
1 small bag of pearl oinions peeled
12 ears of sweet corn broke in half
6 cloves of garlic broken up
1 can of old bay

fill pot 1/2 full with water
put in old bay,onions,potatoes,garlic bring up to a boil
when potatoes are about half done put corn and sausage
when corn is about 3/4 done drop shell fish in done when shrimp are a nice light orange
then take i stick of butter and 1/3 of a cup of oregeno and melt

take pot off the fire then set up a table i lay news paper down and pour out all the food on the table then spread the butter mixer over the top and dig in.

[roaringrory]

This recipe was submitted from HDRA1 on raze-dezert and I want to share it with you. It is very delicious!
4lbs of lean ground beef
1lb of sausage spicy
1-1/2lbs of crumbled blue cheese
1 bag of lipton onion soup mix
1 egg
1 tablespoon of heinz 57 sauce
1/2 tablespoon of black pepper
take all of above but about a 1/4 of a pound of the blue cheese and mix together
mix well and start making patties the lay out on the grill high heat to sear each side
then move to the low heat side of the grill
then with about 2min till finished coat the burgers with rest of the blue cheese and serve
http://i139.photobucket.com/albums/q284/Roaring/r8.jpg
http://i139.photobucket.com/albums/q284/Roaring/r6.jpg
http://i139.photobucket.com/albums/q284/Roaring/r4.jpg
http://i139.photobucket.com/albums/q284/Roaring/r1.jpg

[kal]

thank you for all the info on all the food stuff kurt/kal offroad racing !!!!!!:)

[roaringrory]

I love this guy.

YouTube - Bacon Cheese Hotdogs & Stuffed Sausages BBQ Pit Boys Recipe

[roaringrory]

Melted Onions
Perfect as either a topper on steaks, burgers, sausages or hot dogs, "melted" onions can also serve as a flavorful side dish. Easy to prepare, as the charcoal singes the onion skins, it sweetens and melts what's inside...

Yields: 4-6 servings

6 medium yellow onions (skin on), 8 to 10 ounces each, about the size of a tennis ball
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sherry vinegar
1 tablespoon minced fresh Italian parsley

With the onions still in their skins, place them on the charcoal grate against the charcoal. Close the lid and cook the onions until very tender, 1 to 1? hours. Occasionally swap the positions of the onions for even cooking and turn the blackened skins away from the charcoal. When very tender, the onions will be blackened in spots all over and a knife blade will slide in and out of each onion like it is a ripe peach. Some onions may take longer than others. At this point, to finish cooking the onions, you will need to add more charcoal to the fire for medium heat. Remove the onions from the grill and let cool completely. Carefully remove the skin from each onion, being careful to leave the root ends intact so they hold the layers of the onions together. Cut each onion lengthwise through the stem and root ends. When the fire is ready, put the cooking grate in place. In a 9 x 13-inch, heavy-duty foil pan over direct medium heat, melt the butter. Carefully add the onions in a single layer and season with the salt and pepper. Using tongs, turn the onions in the butter to coat them. Slide the pan over indirect medium heat and cook, with the lid closed as much as possible, until the onions are very tender and just beginning to brown, 10 to 15 minutes, carefully turning the onions once or twice. If desired, to keep the onions warm, cover the pan with foil and let the onions continue to cook over indirect heat for as long as 30 minutes. Using insulated mitts, remove the pan from the grill. Splash the vinegar and sprinkle the parsley over the onions. Serve warm.

[roaringrory]

DUTCH OVEN BBQ CHICKEN
http://i139.photobucket.com/albums/q284/Roaring/dutch-oven-ani-small-1.gif
1 chicken
1 onion
1 bell pepper
1 bottle BBQ sauce

Boil chicken in Dutch oven pot with water and onion. Boil pepper - drain almost all excess oil, most of water off. Pour in BBQ sauce of choice, then slowly boil about 30 minutes on medium.

[Blanco]

I always thought this act was what was referred to as a Dutch Over. :confused:
http://www.supermotors.net/getfile/198344/fullsize/dutchoven.gif

[roaringrory]

LOL. You were probley waiting for the right moment to use those smileys. LOL

[Blanco]

LOL. You were probley waiting for the right moment to use those smileys. LOL

Trust me I have a LARGE collection of them waiting for these moments.. http://www.supermotors.net/getfile/232918/fullsize/kewl.gif

[roaringrory]

Camping Cookbook To help raise money

Hello everyone.
I am spreading the word for San Diego Off -Road Coalition.

SDORC will be publishing a Camping Cook Book To help raise money to fight to keep public land open for OHV recreation Once published we will be selling the books for $10.00. The books will be available at off-road shows and various other events. We are asking off-roaders to send in their favorite outdoor camping recipes; recipes that are easy to make in the outdoors, or to make at home and take with you. Please include your name and where you live, and send to jangeraghty@cox.net. We need them as soon as possible.

Some of the recipes I have posted on my recipe blog sites will also be posted in the magazine. Please post some recipes here and tell your friends and family!
Thanks
Rory

[BajaBronco13]

I'm going camping next week up by Yosemite and I'm definitely making the spicy sausage burgers. Thank you.

Chris

[roaringrory]

Delicious! Have fun and come back and post some pictures.

[tnt]

hmmmmmm,sausage :p

[roaringrory]

This is a bbq.
http://i139.photobucket.com/albums/q284/Roaring/GUNBBQ.jpg

[BajaBronco13]

Had the burgers and they rocked! No picks yet since im posting from my pda but thanks for the recipe.


By the way if you ever get a chance check out shaver lake in cen cal. nice lake a decent fishing.

Chris

[roaringrory]

This is an easy camp bread to make, and it's mighty good. This recipe will work in an 8 inch, 10 inch or 12 inch Camp style Dutch Oven. If using store bought charcoal and a 12 inch DO, the coal count is 15 coals on top of the lid and 8 coals on the bottom.


Ready for mixing.

You need:

3 cups self-rising flour
3 tbl sugar
1 tbl dried onion flakes
1 12oz beer—Miller, Bud, etc., no dark beers

If you want your beer bread with a Texas Twist please add:

1/4 tsp dried crushed chili flakes
1/8 tsp dried granulated garlic


Ready to put in the Dutch oven

The trick to making good beer bread or biscuits is don't mess with that dough anymore than you have to! The more you knead a quick bread dough, the more hard that baked bread or biscuit is going to get.

Mix all dry stuff.
Pour in beer.
Mix up and lay on work surface.
Knead just a little to form a dough ball.
Flatten it out and place in a well greased Dutch Oven.
Place oven in coals.


Looking down into a 12 inch Dutch oven at a cooked loaf of beer bread.

1/3 coals on bottom, 2/3 coals on top.
Bake about 15 to 25 minutes.
Check after the first 10 min or so.
When nice and brown on top, remove and knock on the bottom of loaf.
If it says THUNK it's done.

This is a note to the folks that are new to the art of baking in the coals in a Dutch Oven. As you most likely know, cooking time, especially in baking, varies a lot in coal cooking, but don't let the idea of baking bread or biscuits in a Dutch Oven in the coals throw you! It ain't rocket science! In fact it's not science at all! It's an art! In fact, until just recently, DO cooking and baking was almost a lost art! DO cooking used to be pretty much limited to some folks that liked the old time ways (like Da Cap'n) and the Boy and Girl Scouts—the Scouts never left that Dutch Oven! They knew exactly what it could do and used it!

The only thing iffy about DO baking is the time you need to get that baking done. The main reason that baking time can't be nailed down is because of the fuel you use. Even when using store bought charcoal, the heat that charcoal puts out will vary with the brands of charcoal you use (some burn hotter than others).

When you get to campfire coal cooking, using firewood, we really have a problem! Now out here in the Big Thicket where I live, I use red oak for my firewood. The reason is I got bunches of it falling on the ground all the time—dead fall!

I ain't about to go to the store and buy a $10 sack of charcoal with my hard earned money when I got cords of red oak on the ground waiting to get picked up. Red oak burns with a good heat, and I can time stuff pretty good because I cook and bake with it a lot.


Ready for butter!

Now if you live near a pine forest, maybe got a lot of mesquite, or maybe western cedar, you have some fine fire wood for DO cooking—but each of these woods burn different and produce different amounts of heat! So the best way to learn is to give it a try! It will not take long before you know exactly how long it's gonna be before you got bread or biscuits!
http://i139.photobucket.com/albums/q284/Roaring/b5.jpg
http://i139.photobucket.com/albums/q284/Roaring/b12.jpg
http://i139.photobucket.com/albums/q284/Roaring/b11.jpg
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http://i139.photobucket.com/albums/q284/Roaring/b1-1.jpg
http://i139.photobucket.com/albums/q284/Roaring/b13.jpg

[Blanco]

Gotta love the shirt! http://www.thewebwheeler.com/forums/images/smilies/7.gif

[roaringrory]

BBQ Peanut Butter Chicken

1 cup of peanut butter
1/4 cup soy sauce
1/4 cup of white wine vinegar
1/4 cup of organic lemon juice
chopped garlic cloves
1 tsp of red pepper flakes
2 tsp of ginger finely chopped
2 1/2 pounds of chicken breast (boneless & skinless)
Cut into 1 1/2 inch strips

1 Prepare marinade 2 hours before ready to grill by mixing the ingredients, except the chicken, in a blender until combined.
(add garlic to your liking)
Step2 Marinate chicken strips for 2 hours
Step3 Lightly oil medium-hot BBQ grill
Grill marinated chicken for 6-8 minutes on each side.
Makes 6 servings.

[Blanco]

hey Rory you gonna be at one of the next Class 3 Cup race's?
I'd love to try some of these meals you seem to love cooking. http://bestsmileys.com/eating1/13.gif

[roaringrory]

hey Rory you gonna be at one of the next Class 3 Cup race's?
I'd love to try some of these meals you seem to love cooking. http://bestsmileys.com/eating1/13.gif



No:( Have to work. Missed you at Corr. The turn out was a little smaller.
Saturday was slow and Sunday was busy.

[roaringrory]

First you will need some Bolonga. You can get it whole from a deli or you can use Oscar Myer Sliced bolonga.
You will also need
Red Bell Peppers / Cut in half and clean out the inside.
How much depends on the number of people you are going to feed.
Jalapeno peppers /Cut in half and scrape out the insides.
8 peppers are good for two people.
Cream Cheese
Onions / I like Red Onions.
Mustard
Brown Sugar and your Favorite pepper sauce.


Mix together 1/2 cup of mustard, Brown sugar, and pepper sauce. Add as much as you like to your tasting. Some People like it sweet and some like it hot.

BBQ the bolonga and put some of sauce mixture on top. BBQ the red bell peppers. Stuff your Jalapeno peppers with cream cheese but leave a few with out the cheese for your sandwiches. BBQ the peppers tell skin starts to burn a little and cheese is hot. I put my peppers on foil so they don't cook to fast.

Making the sandwich. Use your favorite bread, BBQ bolonga, Sliced onions, Red Bell Peppers, Jalapeno peppers and add the sauce mix. Delicious:p Have some stuffed peppers with cream cheese on the side. Yum Yum!
http://i139.photobucket.com/albums/q284/Roaring/r9.jpg
http://i139.photobucket.com/albums/q284/Roaring/r12.jpg
http://i139.photobucket.com/albums/q284/Roaring/r11.jpg
http://i139.photobucket.com/albums/q284/Roaring/r13.jpg
http://i139.photobucket.com/albums/q284/Roaring/r10.jpg
http://i139.photobucket.com/albums/q284/Roaring/Copyofr5.jpg
http://i139.photobucket.com/albums/q284/Roaring/Copyofr1.jpg
http://i139.photobucket.com/albums/q284/Roaring/Copyofr3.jpg

[Blanco]

Yummy!
Are you bring us some of that to the race? :D

[tnt]

I think so, the peppers are the bomb,and a bolonia sandwich with cholula sauce yum...... fire in the hole!

[roaringrory]

Meatloaf Hamburger Supreme Recipe From the BBQ PIT BOYS

http://i139.photobucket.com/albums/q284/Roaring/Hamburgermeatloafsuprem.jpg

Recipe:
3-4lbs. Beef Ground Chuck(or 80% Beef)
Bacon
Pork Sausage
Bell Peppers
Onions
Pepperoni
Mushrooms
Sliced Pineapple
Shredded Cheese
Your favorite Beef Spices
Barbecue Sauce or Tomato Sauce

Form the Beef Ground Chuck on a baking pan about 1-2" thick as shown. Sauté sausage and bacon, and then add sliced vegetables, cooking only slightly so that they remain firm. Spread sauce on the meatloaf and then cover with your favorite shredded cheese. Now cover the meatloaf with all the prepared sausage, bacon and veggie's. Place the loaf opposite the hot coals in a grill set up for indirect heat! Add some hickory wood, apple wood, or mesquite to produce a light smoke.(Optional) Maintain temperature of the covered grill at around 250-275f for up to about 1hour, or until the internal temp. of the meatloaf reaches about 160f. Remove, slice into burger patties, serve and enjoy. Perfect for slicing and sandwiches.



This recipe is really good. It had so much flavor and was very easy to make. You must give it a try. I got the recipe from the BBQ PIT BOYS. Check out thier video on how to make this recipe.
http://www.bbqpitboys.com/barbecue_beef_recipes.html

[Blanco]

Tims a Lucky man. :D

Makes me wanna drive 5 hours south again to the desert with you guys.

[roaringrory]

It's bbq time so I plan to post more. I am also looking for new recipes to post on San Diegos Off Roads Magazines website so if you have a recipe please post it here or email it to offroadrecipes@cox.net. I love to see your bbq pictures also.

[Blanco]

It's bbq time so I plan to post more. I am also looking for new recipes to post on San Diegos Off Roads Magazines website so if you have a recipe please post it here or email it to offroadrecipes@cox.net. I love to see your bbq pictures also.

http://bestsmileys.com/lol/5.gif Me?!?! Have recipes?!?!
If its not done in the Microwave I cant cook it.

But I love the ideas you give Maggie with your cooking skills. :)

[roaringrory]

Step 1 For ribs, remove membrane from rack of ribs using Boning/Utility Knife (see Cook’s Tip below). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes.
Turn ribs over. Microwave on HIGH 7-10 minutes or until Food Thermometer registers 160°F when inserted into meatiest part of ribs alongside bones and ribs are no longer pink


2 For sauce, combine ketchup, brown sugar, barbecue rub and vinegar in (1.5-qt.) Saucepan.
Bring to a boil, stirring occasionally; remove from heat.

Step 3 Transfer ribs to (4-qt.) Mixing Bowl. Add 1 cup of the sauce and toss to coat.

Step 4 Heat Grill/Frying Pan over medium heat 5 minutes. Place ribs onto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter.
Serve immediately.

You'll Need:
RIBS:
1 rack (2½-3 pounds) pork loin back ribs (baby back ribs)
1 teaspoon salt
¼ teaspoon coarsely ground black pepper
FOR BARBECUE SAUCE:
¼ cup water
1 cup ketchup
¼ cup packed brown sugar
2 tablespoons Smoky Barbecue Rub from Pampered Chef or McCormick
2 teaspoons cider vinegar or white vinegar
TOOLS:
microwave
boning or utility knife
deep covered baker or non-metal dutch oven
food thermometer
saucepan
mixing bowl
grill pan or frying pan

[Blanco]

Bummer you wont be at the night race this weekend for me to Sample these Yummys. :D

[CopyKat]

We found out about this from my sister when we went to her wedding last weekend. Great stuff. I've had the pork, chicken, and the Lamb. Recipe found here. I'm going to have to try to make it and see how close it is.

Shashlyk is a Caucasian dish which the Ukrainians adopted many centuries
ago. It has long since become a great favorite throughout most of Ukraine.
It is traditionally served with fluffy rice and a garnish of chopped green
onions. Shashlyk is a truly delicious dish and very simple to prepare at
home. When entertaining at a buffet meal, shashlyk will undoubtedly add to
the enjoyment of the occasion.

2 to 3 pounds leg of lamb
1/2 cup cooking oil
1/2 cup vinegar
1/2 cup water
1/2 cup dry red wine
1 large onion, chopped
1 clove garlic, crushed
10 peppercorns
1/2 bay leaf
1/2 teaspoon salt

Remove the bone and skin from the meat and cut off excess fat. Cut the meat
into 1x2 inch pieces and put them into a bowl. Combine all the ingredients,
pour over the meat, and mix thoroughly. Cover and let the mixture stand for
2 hours or longer at room temperature to marinate and tenderize the meat.
This is very important for successful results.

Drain the meat and pat dry each piece very thoroughly to prevent sputtering
during cooking. Save the marinade for tenderizing roasts.

Arrange the meat cubes on a skewer. Brush the filled skewers very generously
with cooking oil. Place the skewers under the broiler close to strong heat.
Turn the skewers every few minutes and baste frequently with cooking oil or
with the fat that drips into the pan. Total broiling time will be about 12
minutes. Slip the meat off the skewers onto a hot plate and season with salt
and pepper. When steamed rice is used, place the shashlyk over it and
garnish attractively. Serve at once.

SHASHLYK WITH WINE SAUCE:

2 to 3 pounds leg of lamb
Marinade of preceding recipe
Small firm tomatoes, sliced thick
Mushroom caps
Thin bacon slices
1/4 cup dry red wine
1/4 cup lemon juice
1/2 cup cooking oil
1 clove garlic, crushed
1 teaspoon grated onion
3 tablespoons freshly grated horseradish
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon marjoram
1 teaspoon sugar

Follow the preceding recipe for Shashlyk. Prepare the meat and tenderize it
in a marinade as directed. When ready to broil the shashlyk, thread each
skewer with a cube of lamb, a thick slice of the tomato, another piece of
lamb, and then a mushroom cap, wrapping the bacon slices around each.

Continue in this manner until the skewer is filled. Prepare the sauce by
combining the wine with the remaining ingredients in a sealer. Close the
sealer and shake it vigorously to the blend the ingredients thoroughly. Pour
the sauce into a shallow dish and roll the filled skewers in it to coat
thoroughly. Broil as directed in the preceding recipe, basting frequently
with the wine sauce. Serve immediately.

We got ours from Canora, Sk

http://www.greatexcursions.travel/blogs/heartland_canada/2006/09/shishliki-adds-sizzle-to-barbeques.html

[roaringrory]

Thanks for posting these great recipes! I will be posting them on my sites.:p

[roaringrory]

BBQ PIZZA
http://i139.photobucket.com/albums/q284/Roaring/IMG_0247_0487.jpg
Add What ever ingredients you would like. Sausage, onion, peppers ect.....
http://i139.photobucket.com/albums/q284/Roaring/IMG_0248_0488.jpg
I use Pillsbury already made dough.
http://i139.photobucket.com/albums/q284/Roaring/IMG_0249_0489.jpg
Flatten or roll out your dough.
http://i139.photobucket.com/albums/q284/Roaring/IMG_0252_0490.jpg
Put some bricks on the BBQ. Let them heat up. Low Heat.
http://i139.photobucket.com/albums/q284/Roaring/IMG_0255_0491.jpg
I add a little corn meal to the bricks so the dough wont stick.
http://i139.photobucket.com/albums/q284/Roaring/IMG_0256_0492.jpg
Cook for 15 to 20 mins.
http://i139.photobucket.com/albums/q284/Roaring/IMG_0257_0493.jpg
Looks good!
http://i139.photobucket.com/albums/q284/Roaring/IMG_0258_0494.jpg
Yum Yum. BBQ PIZZA
__________________

[Blanco]

Yummy!

I never thought about using Bricks in the BBQ to cook on.
I like that. :)

[roaringrory]

Cherry Good BBQ Cup Cakes.
First you pick your favorite cake mix and frosting along with a can of Cherry Pie Filling.
I am using yellow cake mix with Cream Cheese Frosting.
http://pic20.picturetrail.com/VOL1483/12183613/23257924/387881804.jpg
Second you line your cake pan and fill batter halfway. Put one or two cherries in the center.
http://pic20.picturetrail.com/VOL1483/12183613/23257924/387881806.jpg
Third, Fill with more cake batter.
http://pic20.picturetrail.com/VOL1483/12183613/23257924/387881812.jpg
Fourth, I am using my gas grill on low with only one side on. Place your pan on the side that is NOT on.
http://pic20.picturetrail.com/VOL1483/12183613/23257924/387881818.jpg
Fifth, Cook tell lightly golding brown.
http://pic20.picturetrail.com/VOL1483/12183613/23257924/387881824.jpg
Let your CupCakes Cool then top with the frosting. I sprinkled walnuts on top. This was my first time cooking cupcakes on the grill. I could of done in the house but that is boring. The top of the cupcakes were crispy like a muffin top and it was really good. The cherry in the center was good and it did not make the cupcake soggy like I thought it would. :p
http://pic20.picturetrail.com/VOL1483/12183613/23257924/387882265.jpg

[Blanco]

You really constantly impress us with what you can cook with a BBQ, Tim's a very lucky man! http://bestsmileys.com/eating1/8.gif

[Blanco]

Hey Rory I've been wondering, can you cook bacon on a BBQ without a pan? :confused:
Is there a way to cook it & make it taste much better, the way steak comes out tasting much better?

[tnt]

Hey Rory I've been wondering, can you cook bacon on a BBQ without a pan? :confused:
Is there a way to cook it & make it taste much better, the way steak comes out tasting much better?

bacon on bbq makes to much flaim, i have eaten alot off bacon there is only one way to do it right, george forman grill

[roaringrory]

Actually you can bbq bacon. Just don't use your cheap small propane bbq on a windy day.:eek:

Use a charcoal grill. Make sure the bbq grate bars are close together. Some are too far apart and your food falls right through. When the coals are ready move the coals off to the side and cook the bacon on the side with out the coals that way the grease does not drip on to the hot coals which may flame up.