Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Redneck Vittles The Series: Box Blind Spicy Seafood Ramen

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Redneck Vittles The Series: Box Blind Spicy Seafood Ramen

    1 pouch Spicy Thai Chili tuna
    1 pack shrimp ramen noodles
    1 tin smoked oysters
    1 packet take out soy sauce
    1 packet hot sauce
    1 packet crushed red pepper
    Water

    Add all packets, including the one in the ramen to steel backpack cooking pot/mug. Break ramen brick until it just fits, then top off with water. Add to backpack stove and adjust flame until they spread all the way across cooking vessel base. DONT TOUCH, STIR, OR SNEEZE. As soon as water just starts to boil, kill the flame and remove vessel to heat safe surface such as folded cotton cloth. Add tuna, oysters, and just a smitgen of the cottonseed oil from the tin of oysters. Let sit 3 minutes, then stir to combine. Enjoy.
    Attached Files

    #2
    Wish I had this recipe when I used to camp in the mountains! 😁😎

    Comment


    • smokenoob
      smokenoob commented
      Editing a comment
      prolly could have subbed in a fresh caught mountain trout for the tuna 😁😎

    • texastweeter
      texastweeter commented
      Editing a comment
      That would have been great. I keep a tiny cast iron skillet and a dime bag of seasoning for deer steaks. Cooke a couple up for lunch as I'm dressing skinning, and quartering

    #3
    Gotta admit, this is the first I’ve heard of “Spicy Thai Chile Tuna”. I might have to give it a try.

    Comment


    • Panhead John
      Panhead John commented
      Editing a comment
      It’s pretty good Sid! I haven’t tried this recipe but, I eat some of that for lunch at least every other week. 2 packets in a bowl with a little mayo and a boiled egg.
      Last edited by Panhead John; November 19, 2024, 04:20 PM.

    #4
    An Engrish lesson fer those Asians as in Thai, vittles is southern slang aka redneck fer victuals.

    Comment


    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
      Editing a comment
      it's those damn Texans again showing off... every where I've ever lived the tuna selection is oil or water no schmancy fancy flavors. I've seen the lemon pepper or whatever packets but none of this Thai stuff

    • Panhead John
      Panhead John commented
      Editing a comment
      Hey Greg, check this out! My local stores have at least 7 or 8 of these varieties…nah nah nah nah nah. 🥸

      Discover delicious StarKist® tuna, salmon or chicken pouches to buy online. With 20+ varieties, StarKist® makes it easy to add delicious protein options to your meals & life.

    • smokenoob
      smokenoob commented
      Editing a comment
      Panhead John Well that explains why some people hate fish! 😂😂😂

    #5
    This is one of those cases where I love all the ingredients, but you won't catch me attempting it... when the wife makes Tuna helper it makes me ill just smelling it, just can't do cooked canned tuna...

    I also absolutely love canned smoked oysters, I just imagine I'd have the same reaction to cooked canned tuna...

    Love the post though, especially the cooking method

    Comment


    • smokenoob
      smokenoob commented
      Editing a comment
      Rightfully so…….

    • klflowers
      klflowers commented
      Editing a comment
      Yep

    #6
    Hard pass……

    Comment


      #7
      That cook set up is what I take on my bike packing trips!

      And thanks for sharing the recipe!

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2026-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
      /forum/free-deep-dive-guide-ebook-downloads