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wagner

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My best cooking is actually campfire cooking. Started that when I was a kid. We'd go out as a group for an all weekend fishing trip and basically cooked what we caught. Sometimes for a variation we'd pack a few steaks or burgers for a change.

 

I haven't been camping in years though. I still campfire cook in the summer in my backyard though. Got a fire pit out there. :fuckyeah:

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My best cooking is actually campfire cooking. Started that when I was a kid. We'd go out as a group for an all weekend fishing trip and basically cooked what we caught. Sometimes for a variation we'd pack a few steaks or burgers for a change.

 

I haven't been camping in years though. I still campfire cook in the summer in my backyard though. Got a fire pit out there. :fuckyeah:

 

Shore lunches are my favorites.

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http://tapatalk.imageshack.com/v2/14/12/28/7de0e3b1beb4ded46773b28675f4a1be.jpg

 

Chili over cornbread with cheddar.

I'll have to look through the cabinet to come up with the recipe, a little of this, a little of that, until it tastes good. Pretty standard chili, though I needed more jalapeños this time.

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Double smoked ham I did today in my Brinkman with Cherry wood in 20* weather. My first time smoking a ham and it turned out awesome!!!

 

http://i267.photobucket.com/albums/ii316/OsuSully/121918FF-ED92-4626-A14D-B720A5D635BE_zps3tais4qi.jpg

 

http://i267.photobucket.com/albums/ii316/OsuSully/60CD9EC7-3D68-48D4-B830-EB233619B015_zps0hetsgzr.jpg

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If you get a smoker, get one with a thermostat, if you don't go with a wood only one. Mine is basic and only 1 temp. I went that route because I didn't know if i'd enjoy doing this. Now that I know I do, I wish I'd gotten an electric one with the thermostat.
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Tonight's cook: Pork Tenderloin marinaded in Stubs pork marinade for 3 hours. Also made bacon wrapped pork ribs rubs in brown sugar, paprika, chili powder, and cumin. Smoked for 2.5 hours in my pit barrel cooker with some applewood chunks. The tenderloin got a nice smoke ring.

 

Pork Ribs wrapped in bacon

 

http://i35.photobucket.com/albums/d178/lt1wagner/_MG_6945_zpsc5beaee4.jpg

 

http://i35.photobucket.com/albums/d178/lt1wagner/_MG_6948_zps7001998e.jpg

http://i35.photobucket.com/albums/d178/lt1wagner/_MG_6954_zps1b3b4940.jpg

 

Pork Tenderloin

 

http://i35.photobucket.com/albums/d178/lt1wagner/_MG_6959_zpsb0634c99.jpg

 

http://i35.photobucket.com/albums/d178/lt1wagner/_MG_6962_zps9463f836.jpg

 

http://i35.photobucket.com/albums/d178/lt1wagner/_MG_6966_zps5a3934e3.jpg

Edited by Wagner
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Here is last nights dinner...everything turned out great. The tenderloin recipe came right from Cooper's Hawk.

 

Maple Mustard Pretzel Crusted Pork Tenderloin Medallions with Spinach Potatoes and Baked Asparagus.

 

http://rs815.pbsrc.com/albums/zz71/stallionmotor/Mobile%20Uploads/IMG_20150103_204121_zpsd7680fe0.jpg~320x480

Edited by Stallion Motorsports
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http://tapatalk.imageshack.com/v2/14/12/31/9a22266e9a51b6d2f6b4c0a20e5cf4cd.jpg

 

Our new years dinner

 

Also I'm sold on these. http://tapatalk.imageshack.com/v2/14/12/31/f0a7d30c8ee42b963fea42b6405fe857.jpg.

 

Do you happen to have a Kitchenaid mixer? I pitched my claws after using my mixer to pull pork.

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http://tapatalk.imageshack.com/v2/15/01/04/78a881e2b68f465530129539ddbc9907.jpg

Deer Burgers rubbed with a homemade coffee rub, cooked to medium rare. Ended up topping them with some green hatch chili's.

http://tapatalk.imageshack.com/v2/15/01/04/923096b0219eb493a603e60376a977bb.jpg

Spatchcocked chicken, rubbed with a mixture of a homemade bbq rub and a little bit of the limited addition Oakridge BBQ Crucible Ghoste Chili rub. Cooked on the egg, raised direct with a little bit of pecan wood. Cooked to an internal temp of 180 degrees on the thighs and 160 on the breast. Which occurred at the same time (the joy of spatchcocking). Ended up shredding the other half of the chicken for sandmich protein for lunches this week.

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Yah- but this was far quicker than me getting it out of the cubbard, attaching paddles and moving the meat from the pan to the bowl and back to the pan. (Less dishes as well.

 

Yea I can understand that. Mine stays out so I am inclined to use it more often. I usually pull two to three butts at a time, so it saves some time.

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  • 4 weeks later...

Couple of recent steaks

 

2lb T-bone reverse seared on the big green egg

http://tapatalk.imageshack.com/v2/15/02/01/77231c7b1bbc2064bc5916cf6fbab570.jpg

http://tapatalk.imageshack.com/v2/15/02/01/235609dc716fac828e2ebb35c517ed13.jpg

 

Super Bowl prime ribeye. http://tapatalk.imageshack.com/v2/15/02/01/f496987b5c8f8021a508c978ecdafcab.jpghttp://tapatalk.imageshack.com/v2/15/02/01/20a289741b06394acf2c8a95e6e4ec24.jpghttp://tapatalk.imageshack.com/v2/15/02/01/49b639d76531c7a5dc8bf1f17c8cdc18.jpg

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Here's my Whole 30 compliant NO BEAN Chili:

 

1lb Ground Chuck

1lb Ground Pork

1 small purple onion, diced

3 Jalapeños, diced

1 Red Pepper, diced

1 Green Pepper, diced

1 Large Sweet Potato diced

3 tbsp squeeze or minced garlic

1 tsp rubbed sage

2 tsp paprika

1 tsp black pepper

2 tbsp Ancho Chili Powder

Salt to taste

1 14.5oz can Dei Fratelli diced tomatoes

2 6oz cans Hunts tomato paste

1 1/2 cans of water (use Dei Fratelli can)

 

*Regular Tobasco sauce to taste when eaten

 

 

Brown meat in pan. Dice up all veggies and put them in crock pot with spices. Add meat. Cook on low for 8hrs.

 

http://i31.photobucket.com/albums/c381/hlfvipr/0E556881-EC33-45CB-87BB-521DFC1DB8FC_zps95szlth5.jpg

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