My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Breakfast: Wild rice sausage with blueberry pancakes.
Lunch: Chili dogs made with Hebrew national dogs and hormel canned chili, onions and grated cheese
Dinner: Ribeyes grilled over hot coals, corn on the cob wrapped in foil and laid on the coals, baked potatoes, with lots of butter for the corn and potatoes. No dessert needed.
Wild rice sausage is fairly common here in MN. Just cooked wild rice mixed into the sausage. Gives the sausage, or brats, a really nice slightly nutty taste. Wonderful stuff!
As far as the corn, maybe leave it on 20 minutes or so. We will usually put some butter on before we wrap in foil and turn maybe every 5 minutes. Just naked ears, no husk.
I prefer the KISS approach to cooking meals while camping. To me, camping and "normal" outdoor cooking are separate activities, and hobo dinners in foil packets are about as fancy and time consuming as I care to get. There's just plenty of other stuff I want to be doing while in the great outdoors.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I like to make anything over the fire. Bacon and eggs and brown seems to be a running theme for the mornings. And you gotta have torts on the hot rocks too.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My favorite for camp breakfast is something I named the AuSable Skillet since that's where I made it first and it's become tradition. (I know Bob Evans and many other places probably have something just like this, but hey I thought I made it up)
Fried diced potatoes, salted as need and regularly sampling one to make sure. Diced onions added later when the taters are nearly cooked. Then once the taters are browned and crispy but not overcooked, turn the heat down to hold. Meanwhile, heat up some sausage gravy. Add a generous portion of the taters & onions to a plate, followed by a generous portion of the hot sausage gravy, and then fresh cracked pepper. Then top with an obscene amount of shredded cheddar or colby. If you're doing eggs, scrambled or fried, add an egg or two atop the taters before the gravy & cheese. This breakfast will stick with you until nearly dinner.
I've found either dicing up the taters ahead of time and putting in gallon ziploc bags, or simpler yet buying a few bags of diced Simply Potatoes, cuts down a lot of prep time. Taters already take forever to cook as we all know. Also, we like to crack up a bunch of eggs and plop them into an old orange juice bottle or similar- one with a larger opening- and then you can plop out some eggs into the skillet as needed with [theoretically] no mess.
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