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Boartuff · Green Horn Joined: 16 Sep 2004 Posts: 7 Location: Missouri

Anybody have some?

I'm gittin in the mood fer sum outside cookin!!

Coyotlviejo · Posted: Sun Oct 03, 2004 8:20 pm Post subject:

Line the bottom of your oven and the walls with strips of fresh bacon. Fill it to two inches with sliced potato and onion, then lay on another layer of bacon. Then more potatoes & onions, and more bacon. Continue until it's full. Top with more bacon, and lay on some cheese. Bury it in the coals overnight.

WHOOOOO-EEEE!

Oh yeah - if you have too much grease in the morning, drain it WELL, or else you'll be running to the bushes within thirty minutes! It's probably best to use lean bacon for just that reason.

Coyo~

Captian Caveman · Posted: Wed Oct 06, 2004 3:12 pm Post subject:

8 cups bbq sauce
2 cups honey
2 average onions (chopped)
1 clove of garlic
1 cup olive oil
1 cup jalapeno peppers
3 lbs little smokies sausages

Let it simmer for a few hours and that open fire taste gets into the sauce and the sausages. This is some good stuff!!!

Hey if you are into the wild plants and stuff let me know.

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Captian Caveman
Stupid people are like pennies, you can have 100 of them in one spot but they are still wothless

Boartuff · Green Horn Joined: 16 Sep 2004 Posts: 7 Location: Missouri

Thanks folks!

Caveman, Are those legal plants? lmbo

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BT

Captian Caveman · Posted: Wed Oct 06, 2004 3:46 pm Post subject:

BT, they are legal plants!!!!!!!!

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Captian Caveman
Stupid people are like pennies, you can have 100 of them in one spot but they are still wothless

Boartuff · Green Horn Joined: 16 Sep 2004 Posts: 7 Location: Missouri

Whew! OK....but I guess I don't need any plants or anything right now. You talkin about ginsing?

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BT

Captian Caveman · Posted: Tue Oct 12, 2004 11:47 pm Post subject:

There's a ton of weeds that can spice up a meal here in Missouri.

Phil · Posted: Wed Oct 13, 2004 12:35 am Post subject:

I saw some big clump of mushrooms when I was hunting the other day. I bet they would go good in there.

Wish I knew more about edible plants and stuff.

Captian Caveman · Posted: Wed Oct 13, 2004 3:23 pm Post subject:

Here is an easy one

Ingredients:

10 fresh young cattail shoots
5-10 small tender garlic mustard leaves

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Preparation:

Strip away the outer leaf on either side of a cattail. Cut the tender white base away from the green part of the leaves. (Dry & save the green part of the leaves for craftwork!) Gather, wash, and chop some garlic mustard leaves. Steam the white base of the cattail garnished with the garlic mustard.
Note: Gather cattail shoots in the early spring when cattails are about 3 feet tall. Pull the outer two leaves of the cattail away from the stalk. Pull straight up on the cattail plant so the base pops out of the white and clean... this should *not pull up the roots of the cattail and will not harm it's growth next season. (Cattail roots are edible too... but that's another recipe.)

here is the link http://www.nativetech.org/food/cattail.html

The article says to save the greens for craftwork but in a survival situation they can be used to make a basket, hat and many things that can aid in your comfort. Properly woven using the stalks and leaves they can be used as a container for water.

[ This Message was edited by: Captian Caveman on 2004-10-13 10:28 ]

Big John aka Mod 12 · Posted: Mon Jan 30, 2006 4:39 pm Post subject:

If you do a web search, there are some really good Boy Scout sites that have tonnes of dutch oven recipes.

I make a Hugarian goulas which is basically a beef stew and add paprika, margoram and a few chopped up fresh tomatoes. I add very little flour for thickening.
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Big John aka Mod 12

Big John aka Mod 12 · Posted: Sun Feb 05, 2006 12:45 am Post subject:

This should keep you busy.

http://www.three-peaks.net/cooking.htm
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Big John aka Mod 12

Big John aka Mod 12 · Posted: Fri Mar 31, 2006 11:48 pm Post subject:

International Dutch Oven Society

http://www.idos.com/
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Big John aka Mod 12

Big John aka Mod 12 · Posted: Thu Apr 13, 2006 11:59 pm Post subject:

The winning recipes.

http://deseretnews.com/dn/view/0,1249,635193369,00.html
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Big John aka Mod 12

Big John aka Mod 12 · Posted: Fri Apr 14, 2006 4:24 pm Post subject:

I make this several times a year, especially during very cold weather.

Cauldron Gulyas

1 1/2 pounds beef
2 oz of lard (I use olive oil.)
7 ounces of onions
1 clove of garlic
1 tsp. paprika
pinch of caraway seed
pinch of marjoram
1 tsp. of salt
2 pounds of potatoes
5 ounces of green pepper
5 ounces of tomatoes
2 ounces of flour
1 egg

Cut the beef into small cubes, and place in the bottom of the dutch oven; add lard, finely chopped onions, garlic, paprika, caraway seed, marjoram, and salt; stir well, add a little water, cover, and let simmer, stirring it from time to time and adding water every now and then to prevent burning. When the gulyas is half cooked, add the sliced green pepper, tomatoes, and diced potatoes and pour in a sufficient amount of water to cover it. Simmer until tender. Before serving knead the four and an egg into a stiff paste, tear into small squares and cook in boiling salt water, Strain and add to gulyas.

This is an authentic Hungarian recipe. With that said, I use canned, diced tomatoes and put it all together and bake it in the the oven. I use my dutch oven without legs. On the side, I make spatzel instead of the little dumplings. I get the spatzel in the foreign food section of commissary. I have never tried this camping but wouldn't hesitate to do it if I was cooking for a 1/2 dozen or so. It is easy to double this for a large group. I use smoked Spanish paprika that I get for my paella.

It would do well to simmer over an open fire rather than trying to bury it with coals, methinks. I'd even try it with burger.
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Big John aka Mod 12