Camp food
- Thread starter luffy100
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I have been a deer hunter since I was 15. I'm 34 now. Last year was my first year to ever go to a "deer camp". I've always just driven however far 3-100 miles in the morning, hunted, then gone home. But a very good friend invited me and I was pretty excited. It was only 3 days and 2 nights with him and some of his friends and their wives. Probably 15-18 total people. And one cook. I'd call her more of a country chef than a cook. The food was absolutely amazing.....and I can cook!
Breakfast: Eggs (however you wanted them), bacon, sausage (links and patty), ham, hash brown casserole, pancakes, biscuits (real not whomp'em), bacon gravy, orange juice or coffe.
Lunch: No one ate lunch. We were all in food comas.
Dinner: Pork Chops, ribs, fried crappie, fried potatoes with onion and okra, smoked corn on the cob, baked beans, and....there's some other side I'm forgetting. For desert? Homemade apple and pecan pies, and blackberry and peach cobblers.
And that was just the first full day at camp. Not kidding. That couple had 7 of those huge Yeti coolers full of food. And two were full of ice, beer, pop (soda) and milk, orange juice, and water.
Everyone gave that couple $20 to help cover the cost of food. I gave $40. It would have been worth $100.
Breakfast: Eggs (however you wanted them), bacon, sausage (links and patty), ham, hash brown casserole, pancakes, biscuits (real not whomp'em), bacon gravy, orange juice or coffe.
Lunch: No one ate lunch. We were all in food comas.
Dinner: Pork Chops, ribs, fried crappie, fried potatoes with onion and okra, smoked corn on the cob, baked beans, and....there's some other side I'm forgetting. For desert? Homemade apple and pecan pies, and blackberry and peach cobblers.
And that was just the first full day at camp. Not kidding. That couple had 7 of those huge Yeti coolers full of food. And two were full of ice, beer, pop (soda) and milk, orange juice, and water.
Everyone gave that couple $20 to help cover the cost of food. I gave $40. It would have been worth $100.
1stmarine
Member
It really depends on the season and what kind of camping.
In the summer fruit, coffe and some cereal or toast.
If we are by the water and catch a trout early we might have a lake trout on an open fire and slate with some bacon. Coffe always.
In the winter eggs with bacon, ham or pigs head smoked.
Fresh bread always. But I am ok with bread, cheese and home made chorizo or bring one of these I cure many times...
In the summer fruit, coffe and some cereal or toast.
If we are by the water and catch a trout early we might have a lake trout on an open fire and slate with some bacon. Coffe always.
In the winter eggs with bacon, ham or pigs head smoked.
Fresh bread always. But I am ok with bread, cheese and home made chorizo or bring one of these I cure many times...
lastofthebreed
Member
- Joined
- Feb 22, 2005
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- 223
Country ham, red eye gravy, homemade biscuits, free range eggs over easy, grits with real butter, homemade apple butter, strong Folger's coffee and Lil Debbie cakes for dessert. Once a year during deer season that's our menu. Better'n Christmas morning!!
jim in Anchorage
Member
- Joined
- Feb 28, 2009
- Messages
- 2,849
What is that you're slicing into? It looks incredibly good.It really depends on the season and what kind of camping.
In the summer fruit, coffe and some cereal or toast.
If we are by the water and catch a trout early we might have a lake trout on an open fire and slate with some bacon. Coffe always.
In the winter eggs with bacon, ham or pigs head smoked.
Fresh bread always. But I am ok with bread, cheese and home made chorizo or bring one of these I cure many times...
1stmarine
Member
Thanks. It is Jamon / Prescuito / Salted Cured Ham ... however you want to call it. It is salted for 8 days and then hung in the seller with a coat of fat to protect it. I also have a machine
that puts some mist to avoid mildew and protect, preserve. Ham is never smoked only the chorizos sauces. When it cures it makes a delicatessen that goes well with lots of meals.
Just thin sliced with fresh bread a fresh tomato and olive oil is amazing.
I do it bodega (seller) style like they do in Galicia (Celtic nation, north west of Spain) .. IMO any of the Spanish ones including the acorn raised free range black pigs are the best in the world.
But I like the bodega because in NY state is too cold and it doesn't dry so fast otherwise will not last 2 years cured as it is supposed to. Also acorn fed free range imported is very expensive now.
In terms fo Chorizo, Salchichon sauces and Jamon, the Galician style is hard to beat. I also make zorza that is the grind with the traditional spices for the chorizo sauce but we eat it fresh over
the eggs. Everyone at the local gun & rod club is asking for it before Christmas. lol
Each "jamon" piece gives a lot of easy delicious meals. They are between 15 and 18lb each. Trow it into your favorite Guitar case and lets go camping! lol
We also make red wine with my father who is the wine guru. 87 years old and still beats us up at quite at a few things.
Anybody else into salted cured meats, smoke houses, red wine or fresh bread making?
Stony
Member
A little cast iron, and you can have some fun cooking along the way. Peach cobbler here....
Stony
Member
Maybe some sausage and eggs...?
Stony
Member
A few biscuits to go with it all.....Everything tastes better cooked in cast iron over a fire....
Now we're talkin
I don't get to camp when I hunt, but the rest of the year when we are at horse shows, or when we camp out and go on trail rides, I haul around 3 dutch ovens, 5 skillets, and a griddle.
Stony
Member
Now yer talkin'....That's the way to enjoy yourself !Now we're talkin
I don't get to camp when I hunt, but the rest of the year when we are at horse shows, or when we camp out and go on trail rides, I haul around 3 dutch ovens, 5 skillets, and a griddle.
Armored farmer
Member
I don't have horses anymore...but we sure had fun cooking in our horse camps. It was the social event of the evening.
1stmarine
Member
FL-NC
Member
In the morning 2 bananas. At night either baloney and chips or hot dogs or some such. Or maybe waffle house.
I enjoy all those things, and especially enjoy making red (and white) wine varietals, and bread. Good looking stuff you have there.Thanks. It is Jamon / Prescuito / Salted Cured Ham ... however you want to call it. It is salted for 8 days and then hung in the seller with a coat of fat to protect it. I also have a machine
that puts some mist to avoid mildew and protect, preserve. Ham is never smoked only the chorizos sauces. When it cures it makes a delicatessen that goes well with lots of meals.
Just thin sliced with fresh bread a fresh tomato and olive oil is amazing.
I do it bodega (seller) style like they do in Galicia (Celtic nation, north west of Spain) .. IMO any of the Spanish ones including the acorn raised free range black pigs are the best in the world.
But I like the bodega because in NY state is too cold and it doesn't dry so fast otherwise will not last 2 years cured as it is supposed to. Also acorn fed free range imported is very expensive now.
In terms fo Chorizo, Salchichon sauces and Jamon, the Galician style is hard to beat. I also make zorza that is the grind with the traditional spices for the chorizo sauce but we eat it fresh over
the eggs. Everyone at the local gun & rod club is asking for it before Christmas. lol
Each "jamon" piece gives a lot of easy delicious meals. They are between 15 and 18lb each. Trow it into your favorite Guitar case and lets go camping! lol
We also make red wine with my father who is the wine guru. 87 years old and still beats us up at quite at a few things.
Anybody else into salted cured meats, smoke houses, red wine or fresh bread making?
Gun Master
Member
While hunting until mid-afternoon, and running into an isolated store in the country, an R 'row C and a Moon Pie, always sounds delicious to me.
Also, two huge oatmeal (or other) cookies with a thick slice of bolonie (bologna) between. Fresh hoop cheese and crackers too.
Also, two huge oatmeal (or other) cookies with a thick slice of bolonie (bologna) between. Fresh hoop cheese and crackers too.
1stmarine
Member
I make my own starter for the bread. I don't use any chemicals, not even tap water.
I found the starter from grapes to be the best. The starter takes about 7 to 10 days to ferment. Unlike supermarket bread, real bread is probiotic and it has lots of health benefits. Just like home made wine or beer w/o chemicals.
I only use natural flower with all the gluten and other benefits. The regular all purpose flower has so many chemicals that it doesn't work.
IMO one of the many foods that are slowly killing people.
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Gun Master
Member
Since my wife taught me her homemade recipe for buttermilk biscuits, she's been letting (making) me do it.
I've not heard any complaints but many compliments.
Always a good start to morning (or later) camp food.
I've not heard any complaints but many compliments.
Always a good start to morning (or later) camp food.
1stmarine
Member
One of my favorites while camping if I get lucky...
cotton tail with white broad beans.
The juices are all natural just from the onions, garlic and peppers. I also use bay leaves and a bit of cognac for flavor.
cotton tail with white broad beans.
The juices are all natural just from the onions, garlic and peppers. I also use bay leaves and a bit of cognac for flavor.
Gun Master
Member
That's a good way of saying, " Aaah......What's up doc ?"
Rabbit has always been one of my favorites.
Looks (and sure it is) delicious !
Rabbit has always been one of my favorites.
Looks (and sure it is) delicious !
Stony
Member
I've inherited the biscuit and cornbread cooking around our house too. I must have tried 20 different recipes for biscuits before landing on one I liked.
1stmarine
Member
Today we ate Babe.
Slow cooking in the fired wood oven like in ancient times.
Tender, moist, no fat blisters.
Just perfect
Merry Christmas!
Slow cooking in the fired wood oven like in ancient times.
Tender, moist, no fat blisters.
Just perfect
Merry Christmas!
Stony
Member
Absolutely awesome ! Andrew Zimern would have a ball with that porker.
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1stmarine
Member
I don't know who Andrew Zimern is but I know Alberto Candido would be proud. .. lol
http://www.mesondecandido.es/documento/nuestros-salones/
http://www.mesondecandido.es/documento/nuestros-salones/
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