whats for dinner folks? when you go teardroppin.

Anything to do with camping, fundamentals, secrets, etc...

Postby slowcowboy » Wed May 12, 2010 11:16 pm

Great cd. I love them Ideas. I will have to save this tread again and burn up some printing paper.

I would love to go to a gathering this summer. Don't know about the time with a farming lease coming on and and custome combining coming up this fall about labor day. But I can I squeeze some time no one is holding my head to the coals.

what would be the closest gathering to the state of wyoming. Probly last gasp in colorodo I bet. And it would be handy as I make a yearly pilgramage to a camp out boating fishing deal with my buddy in rifle colorado about labor day. Do you know of any other close gatherings to the state of wyoming?

I am itching to go out and get to camping and make my self and a unlucky buddy or maybee a rare girlfreind gag!!! I love to cook! I have had people hold there Noses to my camp specialty of can of spam and home grown fresh chicken egges. I have no feer of starving. Heeeeeeeeeeee!!!!!!!!!
One problem though. 7 inches of snow today in wyoming. Big spring snow storm. and Tomorow with as wet as snow and as warm it is. Will be a foot of mud. Hard to go camping this weekend in that. I will have to wait to june to posin my camp mates with my new found recipes. My thoughts Slowcowboy.
Plans. there was supposed to be plans to be followed when I built this thing. Opps! AH, gee, tum,tee tum. I think I forgot about the plans 2 years ago. ------Tow vehicles, 1995 ford explore, 1994 ford ranger, 1993 ford F-150, 2009 4x9 Off road teardrop, on harbor freight greatly modified frame.
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Postby b.bodemer » Tue May 18, 2010 9:23 am

We take some staples but it's also fun to shop locally when you arrive. We always have the cast iron and grill and on longer trips take the stove. So a lot depends on the length of the trip or how spontaneous we want to be!

Pizza, cookies, cakes and cinnamon rolls are great with the oven:
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Chicken cooked in cast iron pan with pasta:
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Barb
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Postby Cliffmeister2000 » Tue Jun 22, 2010 1:13 pm

French Toast

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Peach cobbler
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Pork chops and potatoes

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West Africa Jollof Rice
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Pizza

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And my favorite! Montana Cowboy Potroast!~

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Postby parnold » Tue Jun 22, 2010 1:20 pm

West Africa Jollof Rice


Could you post the recipe for that, it looks interesting!
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Postby Cliffmeister2000 » Tue Jun 22, 2010 1:28 pm

Follow this link to Camp-Cook.com, our sister forum!

http://www.camp-cook.com/forum/viewtopic.php?t=2680
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Postby parnold » Tue Jun 22, 2010 1:52 pm

Thanks Cliff!

No sooner had I submitted the reply when I thought it would have been proper for me to search somewhere... but since I'm at work, I chose to be lazy.
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Postby slowcowboy » Tue Jun 22, 2010 11:53 pm

I got a dumb idea on camp cooking today while I was scattering salt to my cows on south pass this afternoon. I have one of the coleman propane fired skillets.

I like to fry and can do pretty quickly one of the minute steak types or a round steak that has been run though a cuber machine at the place that butchers your cows for you.


I am wandering if I can cook or fry a hole steak in my propane coleman skillet. With out buring the dang thing or making it red and black like on the barbaque grill. This would make a girl more happy when i take her on a date to the moutains to have a brown steak than a red and black one.

My thoughts. Slowcowboy.
Plans. there was supposed to be plans to be followed when I built this thing. Opps! AH, gee, tum,tee tum. I think I forgot about the plans 2 years ago. ------Tow vehicles, 1995 ford explore, 1994 ford ranger, 1993 ford F-150, 2009 4x9 Off road teardrop, on harbor freight greatly modified frame.
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Postby sushidog » Sat Jun 26, 2010 2:40 pm

slowcowboy wrote:I got a dumb idea on camp cooking today while I was scattering salt to my cows on south pass this afternoon. I have one of the coleman propane fired skillets.

I like to fry and can do pretty quickly one of the minute steak types or a round steak that has been run though a cuber machine at the place that butchers your cows for you.

I am wandering if I can cook or fry a hole steak in my propane coleman skillet. With out buring the dang thing or making it red and black like on the barbaque grill. This would make a girl more happy when i take her on a date to the moutains to have a brown steak than a red and black one.

My thoughts. Slowcowboy.


I've heard of salting your beef before cooking it, just not quite that soon!

Here's a method of cooking I used many years ago while serving in the Army. It will get your meat nice and brown and you can do it in the way over to your girlfriend, so it's a great time and propane saver. I used a deuce and a half at the time.

http://members.ozemail.com.au/~dietinfo/exhaust_manifold_oven.htm
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Postby CliffinGA » Sat Jun 26, 2010 3:14 pm

We have a tradition when the wife and I go out camping especially as we are today and that is I grill ribeyes over the camp fire, roast corn and have coleslaw and sometimes baked beans. But as this is our first trip in the tear we decided to leave out the beans :shock: :cry: so we don't do either one of those faces.

Cliff :thumbsup:
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Postby caseydog » Sat Jun 26, 2010 3:30 pm

slowcowboy wrote:I got a dumb idea on camp cooking today while I was scattering salt to my cows on south pass this afternoon. I have one of the coleman propane fired skillets.

I like to fry and can do pretty quickly one of the minute steak types or a round steak that has been run though a cuber machine at the place that butchers your cows for you.


I am wandering if I can cook or fry a hole steak in my propane coleman skillet. With out buring the dang thing or making it red and black like on the barbaque grill. This would make a girl more happy when i take her on a date to the moutains to have a brown steak than a red and black one.

My thoughts. Slowcowboy.


If you are getting a charred outside and raw inside on your steaks, you are probably starting with cold steaks. Let your steaks come up to room temperature before they go on the grill. Put them out on the table (wrapped in plastic if outdoors) with a little salt and pepper on both sides of the meat. The salt will draw some moisture to the surface, giving a nice crust. The pepper just tastes good.

Starting with a room temperature alone will help a lot. A too cold steak will burn outside before the inside is done.

But, you can also try cooking with zones on your grill. If it's a charcoal grill, put your charcoal on one side of the grill, leaving an area to move the steaks that is not directly over the fire.

Start cooking the steaks right over the hot coals to sear the meat and get than nice brown crust. Sear one side, and flip.

When you have your nice sear, move the steak to the "cool" side of the grill, close the lid, and let the steak cook on indirect heat -- kind of like putting it in the oven. Turn the steaks from time to time -- no matter what others may tell you, you can turn steaks more than once.

Don't give up on the grill.

BTW, a too cold steak will not cook right in a skillet, either.

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Postby mikeschn » Sat Jun 26, 2010 7:48 pm

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Mike...
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Postby slowcowboy » Sat Jun 26, 2010 10:34 pm

Cliff what the heck is in that montana potroast. I like the big mushrooms in it and would like to cook it.

Thanks for all the wonderful meals folks. I really need to be printing this tread to for future referance.

Mikes steaks are about to make me go looking in the frige tonight for last nights left over round steak. I got beef now on the brain. Just might have to give the grill another try.

I could with all the diffrent ways do a steak diffrently every time I camp. I love to cook and will just have to give some of this a try. My thoughts. slowcowboy.
Plans. there was supposed to be plans to be followed when I built this thing. Opps! AH, gee, tum,tee tum. I think I forgot about the plans 2 years ago. ------Tow vehicles, 1995 ford explore, 1994 ford ranger, 1993 ford F-150, 2009 4x9 Off road teardrop, on harbor freight greatly modified frame.
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Postby caseydog » Sun Jun 27, 2010 12:54 pm

slowcowboy wrote:Mikes steaks are about to make me go looking in the frige tonight for last nights left over round steak. I got beef now on the brain.



Ummmmm, me too. It reminds me of one of my best photoshoots ever. I shot this high end steakhouse for a Dallas magazine. I got to eat the props, including this 16 ounce bone-in ribeye with peppercorn sauce. . :)

I ate half there, and had the leftover half for lunch the next day.

The caprese salad and cheesecake were good, too -- and the diver scallops appetizer.

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I shot the same restaurant a few years later for another magazine, and had the crab cakes, a 10 ounce Filet, and bread pudding for desert. :D

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Postby Cliffmeister2000 » Sun Jun 27, 2010 1:14 pm

slowcowboy wrote:Cliff what the heck is in that montana potroast. I like the big mushrooms in it and would like to cook it.



Slowcowboy, follow this link to our sister forum, Camp-cook.com. The Montana Cowboy Potroast is a favorite! There is even a link to the youtube video that Dennis found that began this adventure!

http://www.camp-cook.com/forum/viewtopic.php?t=831 :thumbsup:
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Postby mikeschn » Sun Jun 27, 2010 2:26 pm

I wish I had taken a picture when I flipped it over. It looked really good then. I had the criss cross pattern from the grill cause I rotated it 90 degrees, plus it browned really nice... :oops:

I'll do a better job taking pictures next time (I hope!)

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