This months show was a hoot! I got to relive a bit of my childhood when we traveled to Carthage TN to learn some Camp Fire Cooking with David Oyster and the Cub/Boy scouts of Pack/Troop 367.
Actually, I must admit to being one of the worst cub scouts in the history of the organization. I was such a spastic little punk that my own mother (den mother) regularly threw me out of meetings. It was only later when I graduated to the Boy Scouts and calmed down enough to read the manual that I discovered there was no “Throwing stuff at other kids” and “Making fart noises” merit badges.
Davids’ scouts were nothing like me as a kid. Those young men really knew their stuff and were rightfully proud of it ! They pulled out all the stops for the show and had several tents set up and a really nice fire pit/ring that was built by one of their Eagle Scouts ready to go.
David Cooks with the Boy/Cub scouts
Like a lot of people, the Your Plates or Mine crew like to camp but don’t go enough to get very good at it. We jumped at the chance to learn how to make some great food over an open fire from someone with a LOT of experience.
Great stuff that covers everything from Breakfast to lunch to dinner and even dessert!
Dutch Oven Scrambled egg omelets and biscuits
Ingredients:
1 red onion
1 white onion
Bell peppers (any kind colored peppers work great and look awesome)
1 dozen eggs (plan 2 eggs person)
Salt
Pepper
Garlic powder
Shredded cheese
1 tube store-purchased biscuits
Optional items: mushrooms, crumbled bacon, pepperoni, anything you like in your eggs!
Prep:
Heat the Dutch oven on the coals or fire with vegetable oil.
Chop the onions, and peppers. Scramble eggs in a separate bowl.
Cooking:
When the Dutch oven is hot cook the onions and peppers a minute or so. Add the scramble eggs and any optional ingredients.
Place the lids on the Dutch oven add additional vegetable oil and place the biscuits on the lid. A tented sheet of aluminum foil over the top will help the biscuits cook faster.
Don’t forget to keep stirring the eggs. Depending on how hot your fire is, you can move the Dutch oven off the fire and it will still cook the eggs. After 5 minutes turn the biscuits over and brown the other side. If the eggs are cooking faster then the biscuits you can remove the lid and let the biscuits finish cooking. Sprinkle on the shredded cheese put the lid back on for 1 minute to melt the cheese.
Serve from the pot and enjoy a great campfire breakfast!
Dutch oven cinnamon rolls
Ingredients:
1 can store-purchased cinnamon rolls
8 inch pie tin
10 inch pie tin
Prep:
Place the 8 inch pie tin inverted in the Dutch oven. Place the 10 inch pie tin on top. Place the cinnamon rolls in the 10-inch pie tin.
Cooking:
Place the lid on the Dutch oven and place on the fire. Use the “rule of 3” if your using some charcoal in in your campfire. Bottom=size of Dutch oven -3 = number of charcoal bricks. Top = size of Dutch oven +3 = number of bricks on top. (For a 12″ Dutch Oven you would put 9 bricks on the bottom and 15 on top ) Check in 10 minutes for doneness. At right temperature this should take only 15 minutes.
Remove the entire 10-inch pie pan with the rolls; add icing and enjoy.
What a way to impress someone while you are camping!
Hobo Lunch packs
Hobo Pack ready for the fire
Ingredients:
Ground beef, chicken, or even a pork chop, you choose
Carrots
Onions (if you have some left over from breakfast use them)
Peppers (if you have some left over from breakfast use them)
Potatoes (1 per person)
Options: Corn, fresh squash, green beans, anything you like.
Heavy duty tin foil
Salt, pepper, desired spices
Prep/Cook:
In about an 18 x 18 inch square of foil, place the meat, season with spices, whatever fillings you like. Wrap tightly in the foil, there is no one method, it all cooks the same. Cook on a grate or in the coals of a fire 15 minutes each side. Check to make sure meat is done and vegetables are soft. Eat from the foil and clean up is a breeze!
Corn on the Cob
Ingredients:
Fresh sweet corn
Butter
Foil
Prep:
Wrap each cleaned ear of corn in foil with 1 tablespoon of butter.
Cook: Cook in the coals or on a rack 5 minutes, turn cook 5 more minutes. Enjoy!
Easy Cheesy Meat And Potatoes
Easy Cheesy Meat N Potatoes
Ingredients:
Meat (prepare at home to make things faster and easier at camp)
2 lbs. extra lean ground beef
1 large yellow onion; diced
7 cloves garlic; minced
salt and pepper to taste
2 bags frozen tater tots
4 cups Colby jack cheese shredded
Sauce:
(2) 10 ½ oz. can cream of mushroom soup
(1) 10 ½ oz. can cream of chicken soup
1 1/2 cup sour cream
2 Tbs. Worcestershire sauce
1 Tbs. soy sauce
Salt, pepper, garlic to taste
1 1/2 tsp. thyme (if you don’t have these items while camping omit turns out great!)
1 1/2 tsp. marjoram (if you don’t have these items while camping omit turns out great!)
Prep:
Meat cooked at home with garlic and onion and drained stored in a zip loch bag in the cooler. Empty meat mixture into a bowl and add sauce ingredients and stir.
In a 12 inch Dutch lined* oven Layer 1 bag of tator tots in bottom of oven (lined for easy clean up). Spoon the ground beef sauce mixture over the tater tots. Sprinkle one half of the cheese over the sauce, Layer again with the second bag of tater tots and the remaining cheese.
Cook:
Cover and cook 45-60 minutes using 9-12 briquettes bottom and 15-18 briquettes top heat rotating oven and lid every 15 minutes. This should serve 10 campers or 5 extra hungry campers and is a great filling meal.
*Dutch oven cooking liners (Parchment paper liners) can be purchased and used for super easy clean up. If you don’t want to purchase them you can also line your Dutch oven with foil. Foil sometimes sticks to the bottom if it gets to hot so spray some non-stick spray in the bottom if using foil.
Peach cobbler (with Blue Berries)
Peach Blueberry Cobbler
Ingredients:
2 large cans slices peaches
Any 1 box cake mix ( we used Blueberry Muffin mix)
2-3 tablespoons butter
Prep:
In a 12 inch Dutch lined* oven pour in the 2 cans of peaches, sprinkle the cake mix on top add 2-3 tablespoons of butter diced on top. Sprinkle with blue berries and cook.
Cook:
Cover and cook 45-60 minutes using 9-12 briquettes bottom and 15-18 briquettes top heat rotating oven and lid every 15 minutes. Top will be brown and crispy.
*Dutch oven cooking liners (Parchment paper liners) can be purchased and used for super easy clean up. If you don’t want to purchase them you can also line your Dutch oven with foil. Foil sometimes sticks to the bottom if it gets to hot so spray some non-stick spray in the bottom if using foil.
Apple Crisp
Ingredients:
3 cans of apple pie filling
1 bag apple crisp topping mix
Cinnamon to taste
Topping (prepared at home stored in a zip-lock bag in the cooler)
1 cup of quick oats
1 cup of flour
1 cup of brown sugar (packed)
1 cup of sugar
1 cup of butter
-mix together until crumbly-store refrigerated
Prep:
In a 12 inch Dutch lined* oven pour in the 3 cans of apple pie filling, sprinkle apple crisp topping on top
Cook:
Cover and cook 45-60 minutes using 9-12 briquettes bottom and 15-18 briquettes top heat rotating oven and lid every 15 minutes. Top will be brown and crispy.
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