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  #1  
Old 09-08-2009, 04:14 PM
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double trouble double trouble is offline
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Default camp food

can we sticky this??

thought it would be cool to get a list of camp food recipes..
some that could be left alone to cook and some of the classics like poppers..

love to see some of what yall say include vegies and all ..

ill start..


vension minestrony - crockpot

2lb vension cubed into quarter size
1 whole sweet onion cut thin
4 whole medium potatoes peeled and cubed
5 large carrots peeled and sliced
5 large celery sliced
3/4 cup of 15 bean soup
1 cup of frozen/ fresh corn (of the cob)
2 bay leaves
1 cup of tomatoe juice ( i use strained tomatoe juice)
1 teaspoon black pepper
1 teaspoon garlic salt
1/2 teaspoon of white pepper

browning meat
1 cup of flour
1 teaspoon of black pepper and garlic pepper
2 table spoons of oil

brown meat on all sides
remove and place in bottom of crock
then layer
potatoes
carrots
onions
celery
beans
corn
add spices and tomatoe juice
fill with water till just below rim
turn to low and cook 12-15 hrs

i make the night before and let it cook all night and day
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  #2  
Old 09-08-2009, 04:25 PM
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Grilled RibEye

Season with salt, seasoned pepper..

throw on hot grill
flip
rub a little butter on it
cut
EAT
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  #3  
Old 09-08-2009, 04:31 PM
Gimp Gimp is offline
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Jalapeno deer poppers..............always the most popular thing in camp

30 - 40 jalapenos
few pounds of venison cut into strips
couple things of cream cheese
couple packs of bacon

split jalapeno in half and de vein and de seed.

pack cavity of pepper full of cream cheese

place strip of deer meat on top

wrap with bacon

stick a toothpick in to hold together while grilling


grill until the bacon is done and


Last edited by Gimp : 09-08-2009 at 04:33 PM.
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  #4  
Old 09-08-2009, 04:32 PM
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vension skewers

thin pieces of backstrap
jar of jalepenoes
bacon

wrap a piece of vension and 1 or 2 peppers with a half a piece of bacon place on skewer
repeat till skewer is full
grill on medium heat drink a few adult drinks and eat ..
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Old 09-08-2009, 04:40 PM
Gimp Gimp is offline
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sausage stuffed backstrap

one package of smoked sausage
one whole backstrap
bacon
toothpicks

dice up two lengths of smoked sausage into cubes

slit the backstrap lengthwise to make a "pocket"

stuff backstrap full of cubed smoke sausage and close the "pocket" up

wrap in bacon and stick toothpicks to hold together

grill until done

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  #6  
Old 09-08-2009, 04:42 PM
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grilled zucquinie and squash

cut veggies length wise about 1/2 inch thick
place in a dish
marinate veggies in enough dales to just cover them for about 15 min
remove and placee on grill
salt and pepper to taste
grill about 10 min on medium heat or till desired doneness
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Old 09-08-2009, 04:44 PM
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Ribeyes
Sandwiches
Chips
Shrimp
and

BEER


That about sums up our menu for the season
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Old 09-08-2009, 04:45 PM
Gimp Gimp is offline
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good appetizer gotten from southwoodshunter at GON

cream cheese crab salad

2 packs of imitation crabmeat
1 big pack cream cheese
1.2 cup mayo
1/2 cup sour cream
one package of HiddenValley Ranch salad dressing seasoning mix.

cube up crabmeant and put into a bowl

throw in large package cream cheese (room temperature) and combine 1/2 cup mayo and 1/2 cup of sour cream along with dressing mix

stir together and chill.............serve on Ritz crackers.........along with pepper jelly if at all possible

Last edited by Gimp : 09-08-2009 at 04:53 PM.
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  #9  
Old 09-08-2009, 04:52 PM
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good bean and pea recipe i got from a freinds dad

large pot
3 cups of field acea peas
2 cups of small lima beans
1/2 cup of diced smoked ham
1/2 onion cut thinly
a little pepper about a pinch
a little salt
2-3 cans of chicken broth (suggest low sodium)
place all of the above in pot
add enough water to finish covering
place lid on
simmer over medium low heat from about 3 hrs and then keep warm..

serve with corn bread and hot sauce ..!!
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Old 09-08-2009, 04:54 PM
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Done did this this weekend.

Beautiful Butts

2 6lb Boston Butts
Dry Rub (Black Pepper,Seasoned Salt, Chili Powder,Cayenne Pepper Garlic)
Mustard

The night before coat the Butts with mustard (cheap French's Yellow) then shake on the rub and get it everywhere good and thick. Wrap in plastic and place in fridge for at least 12 hours.

Get the smoker going and settle at 225 degrees. Let the Butts rest at room temperature while getting the smoker ready.

Place the butts on the smoker and leave until internal temp reaches 195 degrees. The meat will plateau at 170 degrees and sit there for at least 4 hours while it breaks down the fat and collagen.....This is where it gets teeenddderrr. Usually 2 hours per pound so plan on a 12 hour cook for a 6 pound Butt.

Pull the Butts and wrap in aluminum foil for at least an hour to absorb the moisture. Grab a fork and start pulling the BBQ.......Slap your Mama Good.

Bruz
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  #11  
Old 09-08-2009, 06:15 PM
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Sardines in chile sauce and crackers- honey bun for dessert
Vienna sausages and crackers- Nutter butters for dessert
Doritos and jerky-Snickers for dessert
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Old 09-08-2009, 06:43 PM
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cajun boiled peanuts i loves them at camp

20 cups of green peanuts
3/4 cup salt
1/4 cup cheyenne pepper
1/2 cup of white pepper
1/2 cup black pepper
1/4 cup of cummin
1/2 cup crushed red pepper flakes

put in large pot with a good lid and enough water to cover the peanuts
boil for about 4 hrs on high and watch the amount of water and let sit 4
sitting cause the flavor to soak in
for noncajun dont put in any of the pepper
also can be done in a crockpot 8 - 10 hrs on high and sit for 4 ...
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Last edited by double trouble : 09-08-2009 at 07:02 PM.
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  #13  
Old 09-14-2009, 09:57 AM
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Redneck caviar

Blackeye peas
Bell pepper sliced up
Onion sliced up
Diced tomatoes- fresh is 10 times better
Fresh garlic sliced up

Marinate the whole works in Italian dressing of 24 hours

Eat with Fritos Scoops.
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Old 01-12-2010, 09:21 AM
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gatored for some more good recipes !!
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