gillbot Posted December 29, 2014 Report Share Posted December 29, 2014 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: Quote Link to comment Share on other sites More sharing options...
lowridns1020 Posted December 29, 2014 Report Share Posted December 29, 2014 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. Quote Link to comment Share on other sites More sharing options...
cstmg8 Posted December 29, 2014 Report Share Posted December 29, 2014 http://i.imgur.com/TWCNAqE.jpg Boom, /thread. Quote Link to comment Share on other sites More sharing options...
cstmg8 Posted December 29, 2014 Report Share Posted December 29, 2014 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. Quote Link to comment Share on other sites More sharing options...
Sully Posted January 1, 2015 Report Share Posted January 1, 2015 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 Quote Link to comment Share on other sites More sharing options...
gillbot Posted January 1, 2015 Report Share Posted January 1, 2015 Nice. I really am debating on picking up a smoker. Anyone ever do brisket? Quote Link to comment Share on other sites More sharing options...
Sully Posted January 1, 2015 Report Share Posted January 1, 2015 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. Quote Link to comment Share on other sites More sharing options...
mrs.cos Posted January 1, 2015 Report Share Posted January 1, 2015 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. Quote Link to comment Share on other sites More sharing options...
wagner Posted January 2, 2015 Author Report Share Posted January 2, 2015 (edited) 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 January 2, 2015 by Wagner Quote Link to comment Share on other sites More sharing options...
Stallion Motorsports1647545491 Posted January 4, 2015 Report Share Posted January 4, 2015 (edited) 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 January 5, 2015 by Stallion Motorsports Quote Link to comment Share on other sites More sharing options...
lowridns1020 Posted January 4, 2015 Report Share Posted January 4, 2015 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. Quote Link to comment Share on other sites More sharing options...
mrs.cos Posted January 4, 2015 Report Share Posted January 4, 2015 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. Quote Link to comment Share on other sites More sharing options...
lowridns1020 Posted January 5, 2015 Report Share Posted January 5, 2015 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. Quote Link to comment Share on other sites More sharing options...
lowridns1020 Posted January 5, 2015 Report Share Posted January 5, 2015 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. Quote Link to comment Share on other sites More sharing options...
mrs.cos Posted January 5, 2015 Report Share Posted January 5, 2015 My old one used to stay on the counter, but the proffesional sized one is too big to be out all the time, so i put it away when not in use. Quote Link to comment Share on other sites More sharing options...
zeitgeist57 Posted January 5, 2015 Report Share Posted January 5, 2015 I'm very impressed by the meats all of you are cooking. This thread makes my mouth water...even after dinner! Quote Link to comment Share on other sites More sharing options...
lowridns1020 Posted February 2, 2015 Report Share Posted February 2, 2015 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 Quote Link to comment Share on other sites More sharing options...
GSXRAntwon Posted February 2, 2015 Report Share Posted February 2, 2015 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 Quote Link to comment Share on other sites More sharing options...
wagner Posted February 2, 2015 Author Report Share Posted February 2, 2015 That chili looks amazing Quote Link to comment Share on other sites More sharing options...
GSXRAntwon Posted February 2, 2015 Report Share Posted February 2, 2015 That chili looks amazing It's nommers Quote Link to comment Share on other sites More sharing options...
gillbot Posted February 3, 2015 Report Share Posted February 3, 2015 Sweet potato? I was onboard till I saw that. Quote Link to comment Share on other sites More sharing options...
GSXRAntwon Posted February 3, 2015 Report Share Posted February 3, 2015 Sweet potato? I was onboard till I saw that. It adds depth and slight sweetness to the chili, you have to trust me Quote Link to comment Share on other sites More sharing options...
GSXRAntwon Posted February 3, 2015 Report Share Posted February 3, 2015 The Whole 30, which is how I base my diet, doesn't allow beans so potatoes it is! Quote Link to comment Share on other sites More sharing options...
Tractor Posted February 3, 2015 Report Share Posted February 3, 2015 Wife and I make an awesome Jambalaya. We started with a recipe by Chef Emeril and added a little more heat. http://i47.photobucket.com/albums/f185/EWhytsell/1004950_10202133038425788_1681762901_n_zpse8c1a6f5.jpg Quote Link to comment Share on other sites More sharing options...
zeitgeist57 Posted February 3, 2015 Report Share Posted February 3, 2015 Jesus Christ...this thread is FOOD PORN Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.