GPW wrote:Whenever we're forced to camp out (EVAC) , I always get stuck with ALL the kitchen duties, cooking for as many people as show up .. (Max. so far was 27 ) Lots of FUN and a chance to use my recipes, but loooooong hours, punctuated by a few naps ... Hardly have time to do anything else ... especially with a crowd...
One meal runs into the other, and then they want "nibbles" too ...
Just because I cook better than everybody else , no reason I have to cook ALL the time ...
Anybody else get "stuck" with the cooking all the time ?
I know exactly what you mean. Thankfully, at our big gathering (for a different hobby), we get together and plan at the beginning of the week. Everyone in our group has one night to cook for our small group of people who agree to this. Usually about 15 people. That is a great system
You help most nights, but you're only responsible for one all day cook-a-thon. This usually works quite well, unless you've been sabotaged. Using this method, you can really get crazy with what you do on your night. One guy always does bacon wrapped filets, another does Pork loins, another Tri-tips, another Gumbo. You get the idea. I do ribs, gumbo, turkeys, or seafood depending on what's available.
The most I've cooked for was 72, and I had no idea I was cooking for 72 when the day started. I only had 12 racks of spare ribs (every rack that could be found in Mason City) and a bunch of fresh veggies to grill. I didn't know the lady at the camp had invited darn near everyone of the safety officers. When they heard free ribs.... well, I had figured on feeding 40... they were lined up around the corner.
For this type of cooking, I really enjoy the
http://www.roastbox.com/en/index.htm It's an oven, of sorts, that runs on charcoal, and while the coals are going on top, you cook on them as well just like a stove. It breaks down into very little room, and is all light weight except for the top. My favorite piece of cooking equipment while camping.
It has enough room for 3 racks of full slab spare ribs, and gets them done in just 2 hours. You can add smoke to it with a smoke pistol, but with a good rib rub you can get away without one. They finish over the coals, and when done right, they've got a nice slight char on the outside, and just enough tooth that they could be ripped but should be cut.
The roast box also does a nice job on country ribs(not a rib at all), and I've been very successful with turkeys too. 2 - 14 lb birds with pans placed under them to catch the drippings. Made gravy with that afterward right over the coals. A fine way to feed a bunch of folks.
One of my favorite, and super easy things to do with any grill is grilled veggies. It's so simple, if you can't do it, you should hang up your grill tongs
The easiest ones are yellow squash, zucchini, eggplant, and asparagus, but most veg grills nicely (not broccoli florets but the stalks are good eats). Slice into about 1/4" rounds. Toss lightly in olive oil and sprinkler one some salt. Place on grill till nicely colored on one side, then flip, and repeat. Very tasty way to eat veggies, and easy, easy, easy. If you want to get fancy afterward, you could drizzle some balsamic on that, but no need if you don't have it.
Some essentials on every trip where I'm cooking, half and full sized steam tray pans. These are about .30 each at the big wholesale clubs. And get a roll of the food service foil too while you're there. It's heavy duty, and will last a long time. With tin pans, and heavy foil, man, there isn't much you can't do! I've used the pans to saute onions in butter, then add lowly-cheap beer and make yourself a brat-tub. Cook the brats low and slow on the grill, and once they're done, place in the brat tub on a low heat. These will stay hot and juicy for as long as there's heat. A nice way to have a 3AM snack when you last cooked at 10.
A nice steel wok is also a work horse. May seem strange, but I can't sing it's praises enough. It can stir-fry, saute, make soups and chowders, deep fry, and it's MADE to use over fire. Once it's dirty, just wipe it out, and heat it till it's smoking hot. Toss some water in, swirl around, and pour out. Clean. You gotta like that. I learned that one from the Good Eats episode on tail gating
Part 1 where he preps
http://www.youtube.com/watch?v=PCkngWMoNKI
Part 2, where he does the wok thing
http://www.youtube.com/watch?v=xr8DT1jbWIw
I've recently been camping where there's more electricity too. This has led to another great camping cookery item, the NESCO roasting oven. That one requires electric though, so it's not AS useful. Still a nice thing to have. It would take the place of a dutch oven, but with lots more control. A dutch oven is a better overall device, but that's a topic for a dang book!
All of that said, if it's just me and my lady for only a day, or two, we're probably eating sandwiches and snack food. If it's for 3 days or more, then it's worth breaking out the outdoor cookery
The best advice of all though, is to have fun with it.
[/img]