Riders Camp Food Ideas - Can-Am ATV Forum
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post #1 of 18 Old 11-22-2012, 10:44 PM Thread Starter
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Riders Camp Food Ideas

Sitting here in front of the computer, still stuffed to the gills from an awesome Thanksgiving on the behalf of Mrs. Big John, I thought it may be appropriate to have a little fun to start a thread on manly man food recipes! I知 talking spicy! I知 talking about BOLD! I知 talking food which calls for industrial quantities of hot sauce and piles meat! No tofu or weight watchers salad recipes but something to look forward to at the end of a day of hard riding which will be complemented by an ice cold beer! (After the bikes are parked for the night, of course) And I値l allow bonus points for meals which can be prepared at a camp cabin.

Since it was my call, I値l go first:

---------------------

Big John痴 Buffalo Wings:

Phase I, The Sauce.

Ingredients:

1 Quart Franks Red Hot Sauce
2 Sticks Margarine (not butter) if you must substitute margarine with butter, make sure it is UNSALTED butter.
1/4 Cup Prepared Horseradish.
3 Large, Fresh Jalapeo Peppers minced extra fine.
2 Packets Goya Sazon http://thm-a04.yimg.com/image/ec320b7a66414868

Start the sauce about 1 hour before you expect to serve dinner.

In a medium sized saucepan, melt the two sticks of Margarine under medium heat.
Add the quart of Franks Red Hot, both packets of Sazo`n, Horseradish and minced Jalapeos.
Adjust the heat to render sauce to a slow boil, whisking often.
The longer you cook the sauce, the thicker it will become. (Reduced) The rule of thumb is that the sauce is ready to be served when it is reduced to about half its original amount.
This sauce can be made days in advance, stored in a refrigerator or ice chest cooler, then simply reheated on wing night.

Phase II, The Wings.

Preheat oil to 360 Degrees (oven cooked wings just ain稚 the same.) A turkey deep fryer that many of you used to cook the Thanksgiving turkey works perfectly for this job! In fact, much better than a counter top electric fryer. Just make sure you have a thermometer. It also means that if you pre-make the sauce, can have a full dinner for a big group of guys done in less than a half hour.
Make sure wings are fully thawed and relatively dry! Hot oil and water (icy or frozen wings) can be dangerous and will spray hot oil violently when immersed into hot oil!
Drop wings for 2 minutes, remove from oil and allow time for the oil to return to 360 Degrees.
After the oil is back to 360, drop wings again for 7 to 9 minutes (depending on size) or until the wings are that nice crispy and golden brown color.

Phase III,

Serve & Enjoy in the company of other manly men with a big veggie tray and seasoned frys!

Disclaimer:

No, not trying to make this into a cooking forum, just something to augment to the total ride experience.

Ride Smart, Ride Sober.
Do you really wanna kill a young child, or do you just not care who dies so long as you got your buzzy on?
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post #2 of 18 Old 11-23-2012, 04:00 AM
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This is meant to be cooked over an open wood fire. However, a cook stove will work.

Skewer chunks of moose meat (any wild game works, as well as cow, if you prefer) interspersed with chunks of vegetables such as bell peppers and onions ( a la shish-ka-bob) onto wooden skewers (Metal skewers will work, but they lose something in the flavor....).

Roast over an open fire (my favorite is alder wood) until the meat is seared, but not done.

Pull the skewers and put the meat and veggies into a skillet with butter, beer (flattened), and seasoning. Stir the mixture until the beer boils for about 10 minutes.

Serve on toasted hotdog buns or hoagie rolls, covered in your favorite steak/hot sauce, mine is the A-1 Bold and Spicy with a splash of Habanero Tabasco, and your favorite beer.

Livin' Life in God's Country!

So far....
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post #3 of 18 Old 11-23-2012, 12:17 PM
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Dirty potatoes!!
1 bag of quarted potatoes skins on
3 sticks of butter
4 cloves of garlic
2 onions
1lb of bacon
1lb of velvet a cheese
Wrap everything together into a big ball of tinfoil and cook for an hour in the fire.

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post #4 of 18 Old 11-23-2012, 12:56 PM
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Quote:
Originally Posted by Coonhound693 View Post
Dirty potatoes!!
1 bag of quarted potatoes skins on
3 sticks of butter
4 cloves of garlic
2 onions
1lb of bacon
1lb of velvet a cheese
Wrap everything together into a big ball of tinfoil and cook for an hour in the fire.
Holy cow that sounds like a heart attack in a tin foil ball...lol But, I would love to try it!..lol

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post #5 of 18 Old 11-23-2012, 01:55 PM Thread Starter
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Yeah, yeah and YEAH! These are the meals I’m talking about! Damn the cholesterol, full saturated fats ahead!

These are great, keep ‘em coming!

Ride Smart, Ride Sober.
Do you really wanna kill a young child, or do you just not care who dies so long as you got your buzzy on?
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post #6 of 18 Old 11-23-2012, 03:32 PM
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Quote:
Originally Posted by Backwoodsrider View Post
Quote:
Originally Posted by Coonhound693 View Post
Dirty potatoes!!
1 bag of quarted potatoes skins on
3 sticks of butter
4 cloves of garlic
2 onions
1lb of bacon
1lb of velvet a cheese
Wrap everything together into a big ball of tinfoil and cook for an hour in the fire.
Holy cow that sounds like a heart attack in a tin foil ball...lol But, I would love to try it!..lol
Ya it does. But it's a great addition to whatever meat you cook. It's really good.

2013 outlander max 650 xt (camo)!
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LOL bacon makes everything taste great!! You forgot to add one thing though!...... A tall iced glass of beer!! ( I recommend a beer stien straight out of the freezer!!! )

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LOL bacon makes everything taste great!! You forgot to add one thing though!...... A tall iced glass of beer!! ( I recommend a beer stien straight out of the freezer!!! )
Ya I forgot to mention the beer, but you can bet ill be having a cold one.

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post #9 of 18 Old 11-24-2012, 11:08 AM Thread Starter
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Okay, just in case some of us may have a hard time locating enough moose meat for oldakcops recipe, here is one using chicken, more readily available in the lower 48.
BTW I guess that Moose must be a far north staple. Anyways;

Appalachian Pit Chicken

Ingredients:

Chicken Enough for everybody and the parts that everybody likes. You can even the whole bird if you prefer. No real rocket science involved here.
1/2 Cup Honey.
1/4 Cup Flavor Glow Tasty Blend ( Flavor-Glow Tasty Blend - 1 lb :: Texas Best Coffee - Decoty Coffee, Tea & Spices )
1 Stick Butter

Melt the butter and mix thoroughly with the honey and Flavor Glow to make the basting sauce. Of course, you can adjust the recipes quantity to meet your expected need. Just keep in mind that you will apply several coats.

Supplies & Equipment:

Shovel
Ax
Wire basket spit with base or Rotisserie with base
Good supply of firewood. (HARDWOOD ONLY No Pine!) A good portion of which is split to double kindling thickness roughly three or four 吐ingers thick. Use heartwood from a log, not branches.

Instructions:

1. Dig pit trench into the ground, long enough to accommodate your spit, and about a foot deep and wide.
2. Set up rotisserie. (It is easier now rather than later with the fire)
3. Start a big roaring fire in the pit and then allow it to burn down to produce a large bed of hot coals.
4. Put chicken on spit or in rotisserie basket, coat liberally with honey. Afterwards apply a generous coat of the Flavor Glow over all the meat.
5. When the fire has died down and the coals are a good hot cooking temp, begin grilling the chicken, rotating the spit often so the chicken cooks evenly.
6. Reapply additional coats of the spice & honey mix frequently.
7. Use the double kindling thickness firewood to maintain the fire.
8. Cook chicken over a mostly coals fire until done.

You can of course substitute a barbeque grill in place of the pit & spit, but IMHO, it does seem to detract from the experience as it robs the smoked flavor from the meat. It really is worth the extra work to cook it in a fire pit.

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post #10 of 18 Old 11-24-2012, 11:48 AM
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there really is nothing quite the same as having a beer and cooking your dinner over/in a campfire after a days riding... keep the suggestions coming. this is a good thread.

Im a big fan of the staple "quality steak" cooked on a grill over coals. my biggest problem is drinking too much then overcooking it. lol. I also usually try to do some potatoes, cubed 3/4"+ square with onion and garlic and butter, with some steak spices added all wrapped in tin foil and cooked either on, or in the coals. fry up some mushrooms on a campstove and Im a happy camper for the evening. simple to make requiring little prep time.

I usually camp for days on end and this kind of stuff keeps well and requires a minimal amount of cooler space leaving lots of room for the more important things like alcohol.

if you cant fix it with a hammer, you have an electrical problem...


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