Teardrops n Tiny Travel Trailers

Pictures taken today! Let's get the rock salt out and start eating!

Wait a minute! That scene looks familiar. The turkey was good but the prime rib amazing.

Unfortunately I seem to have pot-luck performance anxiety. My pumpkin bread pudding was 20 minutes late and could have stood another 5.

jimqpublic wrote:Wait a minute! That scene looks familiar. The turkey was good but the prime rib amazing.

jimqpublic,

I did not put it all together, you were at the Fillmore gathering right? I was camped across from you in the little shiny trailer. I recognize your Chalet trailer now.

cuyeda wrote:Pictures taken today! Let's get the rock salt out and start eating!

The girl on the left looks like she is thinking the same thing I am...."I wonder why all that rock salt is in there?"

Nope, not me at Fillmore. But we do have a pointy top trailer.

I was the one Sunday cooking alongside Brenda and Family that you shot photos of. My 4 year old Jason was pretty tired and just wanted to sleep.

Jim

Cliff,

I wish I could have made it down there. It looks like it was a great time. Brenda and Steve are always a joy to cook with! You couldn't ask for nicer people. It looks like they brought out one of their big ol' Maca ovens for that prime rib. If they get much more iron, they are going to have to get a bigger trailer to haul it in!

Brenda is going to be one of the moderators in the new camp cooking discussion forum I'm starting. Watch for the announcement coming soon!

Joanne

halfdome, Danny wrote:Nice looking folding aluminum windscreen .
Does anyone know if they are for sale somewhere? Danny

Danny,

I don't know if it is for sale somewhere, but I am sure you could make it easily. Email Brenda Wildish: [email protected] to find out.

jimqpublic,

Ok, sorry for the mix up. I remember you now! I purchased one of those hibachi grills like yours at Home Depot that afternoon. Good deal at $10 each, I bought three!

Joanne,

I know it would have been a long trek from Las Vegas. I understand the beach DOG in January will be much bigger. I hope to make it for a day visit.

Elmo wrote:The girl on the left looks like she is thinking the same thing I am...."I wonder why all that rock salt is in there?"

Elmo, Dean says the rock salt helps transmit heat more evenly and doesn't over salt the meat at all.

Miriam C. wrote:

Elmo wrote:The girl on the left looks like she is thinking the same thing I am...."I wonder why all that rock salt is in there?"

Elmo, Dean says the rock salt helps transmit heat more evenly and doesn't over salt the meat at all.

Wow... Thanks Miriam....the heat thing makes sense, but I figure it would make it really salty.

Food looks great!

You guys missed a couple of things... If you use enough heat, the rock salt also forms a seal around the meat for the juicyest prime rib ever. The prime rib can only have a dry rub applied, no wet marinates... A wet prime rib will let the salt infuse the meat bigtime.

Dean in Eureka, CA wrote:You guys missed a couple of things... If you use enough heat, the rock salt also forms a seal around the meat for the juicyest prime rib ever. The prime rib can only have a dry rub applied, no wet marinates... A wet prime rib will let the salt infuse the meat bigtime.

Well I am sure glad you cleared that up It really sounds fantastic.

I asked how much the rock salt cost to fill up the dutch oven. Answer: about $4.00.

Dean, you gonna do a dutch oven 101 for those interested at IRG?

Cliff,
Ewwwwwh... Now I went and forgot something as well.
Yeap... 4 bucks sounds about right, if you by the water softener rock salt.
(Very cheap stuff, works just as good as the expensive ice cream rock salt)

The IRG wouldn't be the IRG without DO happenings going on...

Turkey and Prime Rib, you betcha. Dean is going to cook Thanksgiving Prime Rib at my folks house for the Big Day Thursday. Probably won't need to be a 20+ pounder for the PR, but what about deep fried Turkey (without catching the house or patio on fire??)
Lip smackin' good, and if you are a SALT fan, like I am, you'll love the butt cuts of the meat when done in the DO.

TDN