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07-21-2014, 05:52 AM
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#1
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Senior Member
Join Date: Dec 2012
Location: Western New York
Posts: 138
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Lunch/Dinner Ideas
The standard lunch and dinner fare while camping is becoming monotonous and we are looking for new ideas.
So I am asking the Jayco forum members, what lunch and dinner staples must you have while camping? What delicious dishes have you made? Bonus points if it needs to be cooked over fire.
Kris
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07-21-2014, 06:12 AM
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#2
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Senior Member
Join Date: Jun 2014
Location: The Mitten
Posts: 459
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We grill almost everything over the fire. Our staples include chicken wings, kabobs, venison seared with veggies (my favorite), jambalaya, fish fry (we bring along a turkey fryer for this. Fire heat too uncontrollable), chili, bacon over fire is awesome because the grease falls off into fire, bbq chicken, a whole spatchcocked chicken, chicken fajitas, fish tacos(yum). For some reason I cant think of anything else we do off the top of my head.
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07-21-2014, 09:54 AM
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#3
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Senior Member
Join Date: Sep 2013
Location: South Texas
Posts: 7,207
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I might be in the same boat. Dogs and cold cuts are getting a bit old... While extremely yummy, Ball Park beef franks are WAY below my Weber's pay grade!
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-2018 Greyhawk 29MV
-2020 Jeep Wrangler Unlimited (JLU) (Primary Toad)
-1994 Jeep Wrangler YJ (Secondary Toad)
-2014 Jay Flight 28BHBE & Ram 2500 6.4L CC 4x4 (sold)
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07-21-2014, 09:57 AM
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#4
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Senior Member
Join Date: Apr 2014
Location: Aurora, IL
Posts: 182
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When camping, we always grill over fire. We normally marinade our meats at home the night before hitting the road, so when we get to camp, we simply start the fire and throw on the meat. We've grilled chicken, ribs, beef ribs, flank steaks, briskets, bone-in pork country ribs, to name a few...
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07-21-2014, 10:18 AM
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#5
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Senior Member
Join Date: Sep 2013
Location: South Texas
Posts: 7,207
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I'll throw in an idea for something to go on the side of some of that scrumptious meat ya'll are talking about:
Cut up your favorite vegetables; mine are yellow squash, green zucchini, carrots, red onions, mushrooms...
Put these all in a foil packet, add a little olive oil, salt, pepper and garlic powder. Seal up the foil packet and put it on the fire or the grill until the veggies are tender enough for your liking.
It's a modification on an old Boy Scour recipe we used to use.
__________________
-2018 Greyhawk 29MV
-2020 Jeep Wrangler Unlimited (JLU) (Primary Toad)
-1994 Jeep Wrangler YJ (Secondary Toad)
-2014 Jay Flight 28BHBE & Ram 2500 6.4L CC 4x4 (sold)
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07-21-2014, 11:48 AM
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#6
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Senior Member
Join Date: May 2012
Location: Minnesota
Posts: 9,740
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Anything I will make at home is fair game at camp, sometimes made a little simpler or with a little pre work done at home.
Lunches usually are our problem area. We often do very simple lunches like cheese and crackers, chips with fresh guacamole, and/or fruit. What we like about cheese and crackers is the portability. We go out for a long hike, bike ride, or out sightseeing it is easy to transport. Guacamole is made fresh and eaten immediately. Lunches are always simple and typically light.
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07-21-2014, 02:28 PM
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#7
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Senior Member
Join Date: Jan 2014
Location: Greater Grand Rapids
Posts: 1,392
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[QUOTE=Jagiven;218060]Anything I will make at home is fair game at camp, sometimes made a little simpler or with a little pre work done at home.QUOTE]
That's me, as well. When I make spaghetti sauce, chili, stew, or soups, I make a HUGE batch. I enjoy it for a couple of meals, then freeze the rest in serving size, "disposable" plastic bowls w/lids. They're easy to defrost & heat in the microwave. I'll typically cook pasta up fresh, and maybe add some prepackaged salad. I do a lot of camping during the late fall hunting seasons. It's nice to be able to prepare a hot meal without having to stand out in the cold to do it!
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2013 Eagle 266RKS
2011 Ford F-150 w/3.5L Ecoboost & H.D. Tow Package
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07-21-2014, 02:51 PM
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#8
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Senior Member
Join Date: May 2013
Location: SE Wisconsin
Posts: 3,430
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That was us about 10 years ago. Got pretty boring after a while and we tended to go out a lot because of it.
We now cook everything over the fire with a tripod. We do a lot of what others said about variety. Making your own foil meals is something we do a lot. We've done pizza, fish on wood cooking planks, pork tenderloin split down the middle with a spice rub, and lots of other stuff. Prep-work at home too, making chili in advance, getting fajita mix put together, that kind of thing. Often breakfast is still scrambled eggs and sausage or bacon, but chop up the sausage and wrap it all up in a tortilla.
My wife bought a few cookbooks geared to cooking on campfires and even when we don't use the recipes directly we get some good ideas.
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Chuck
2013 Jayco Jayfeather X20 E (sold)
2016 Chevy Silverado LTZ 2 Z71 Crew Cab (sold, and dearly missed)
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07-21-2014, 02:55 PM
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#9
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Senior Member
Join Date: Aug 2013
Location: Hamilton, MI
Posts: 429
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Quote:
Originally Posted by Camper_bob
I'll throw in an idea for something to go on the side of some of that scrumptious meat ya'll are talking about:
Cut up your favorite vegetables; mine are yellow squash, green zucchini, carrots, red onions, mushrooms...
Put these all in a foil packet, add a little olive oil, salt, pepper and garlic powder. Seal up the foil packet and put it on the fire or the grill until the veggies are tender enough for your liking.
It's a modification on an old Boy Scour recipe we used to use.
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We call it a "hobo dinner". Except I have gotten lazy over the years and now we use the disposable foil pans/pie tins. Mine consists of some beef stew meat (or cubed steak), a can of mixed vegetable's (drained, minus the green beans, yuck), a partial can of sliced new potatos (drained), and a partial can of sweet corn (and use a bit of the corn juice to keep the rest from burning). Put a foil top over it, cook it over a good hot fire until the meat is done and vegetables are done. Top it off with a bit of orignal A1, and salt and pepper....
If were camping with a group, we normally will do a taco bar, and soup bar while camping...
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'97 Jayco Eagle 314BHS
'03 Tahoe LT 5.3L
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07-21-2014, 06:53 PM
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#10
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Junior Member
Join Date: Apr 2014
Location: Plover
Posts: 9
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Although we normally have our main dish selected for supper, lately we've been hitting local farmer markets for our sides. At least we think we're eating fresher foods and supporting the community were visiting.
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07-21-2014, 07:03 PM
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#11
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Senior Member
Join Date: May 2014
Location: garden city
Posts: 170
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07-22-2014, 05:24 AM
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#12
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Senior Member
Join Date: Dec 2012
Location: Western New York
Posts: 138
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Thank you everyone. There are a lot of great ideas in this thread.
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07-22-2014, 08:33 AM
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#13
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Senior Member
Join Date: Jun 2014
Location: The Mitten
Posts: 459
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I like the pics. It's like porn for fat guys. Keep em coming.
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07-22-2014, 08:43 AM
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#14
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Senior Member
Join Date: Jun 2014
Location: Northern CT
Posts: 223
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Quote:
Originally Posted by Jagiven
Lunches usually are our problem area.
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We bring our panini maker. Why have a sandwich when you can have a grilled sandwich?
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2013 Jay Flight 26BH
2017 GMC Sierra 1500 SLT 4x4
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07-22-2014, 09:25 AM
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#15
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Senior Member
Join Date: Aug 2013
Location: Bellingham,Wa.
Posts: 6,657
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My DWs pasta sauce and with all her great dishes she still manages to keep me at 163 lbs. Were not meat eaters but Tunce on the other hand more than makes up for us. Her Spinach + Cheese Stromboli is to die for and she uses jack cheese.
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07-22-2014, 10:14 AM
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#16
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Senior Member
Join Date: Aug 2013
Location: Bellingham,Wa.
Posts: 6,657
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Here's one for ya on a hot day its a pulled chicken salad on bakery loaf toast. Had friends over so that's why we had chicken.
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07-22-2014, 11:06 AM
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#17
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Member
Join Date: May 2014
Location: Princeton
Posts: 60
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While I have yet to break in our TT kitchen, I have done A LOT of camp cooking. I spent 3 summers cooking for 60+ treeplanters in a remodeled semi truck trailer, summers working in kids camps, as well as do plenty of cooking in our cabin over propane and wood cookstove. One of our staples at the cabin is bannock. Very simple, very easy and can be changed up for variety. All you need is a cast iron frying pan, flour, baking powder, salt, water and oil. There are lots of recipes on the internet, but I've found mine is still my favourite. In a bowl, while your frying pan is heating up with a generous coating of oil in it, mix 2 cups of flour (white or a mix of white and brown), 1 tbsp. of baking powder and a tsp. of salt. Stir together then add water stirring until it is a sticky dough. You can either put the whole thing in the pan for one big bannock, or spoon it in as biscuit sized. Dip a fork in the hot oil and spread the dough out to about an inch thick. Keep your heat low and allow the bannock to brown before flipping it over. Delicious served with lots of butter! You can add things like cinnamon, sugar and raisins for a sweet bannock, or Parmesan cheese, herbs...whatever you like! I will usually make a big batch to have with dinner, and then have leftovers for making 'sandwiches' and snacks.
I have a blog where I did a tutorial on making bannock if you are interested.
http://littleshackonthehill.blogspot...-tutorial.html
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2 legs-Trev, Sue, Alley, Zac
4 legs-Zoey, Freddie, Angel, Oliver, Sweet Pea and Rango
2008 Jayco Jayflight G2 31BHDS
2012 Dodge 3500 Cummins Diesel, Crew Cab/ Short Box
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07-22-2014, 11:58 AM
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#18
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Senior Member
Join Date: Jan 2011
Location: Vienna
Posts: 2,044
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I'm a bacon and eggs kind of morning guy but the evenings are for steak and potatoes. Anything to cook over the fire is fair game. Nothing like sitting by the fire and smelling all the good smells coming out of the firepit! I have a specialty where I take small squares of venison backstrap and tenderloin and put a jalapeño pepper in the middle and wrap it with half a slice of bacon. Season it all up real good an let it marinade for about 30 minutes. Throw it on the grill for about 10 minutes and you are in for some finger licking good stuff. Melts in your mouth!
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Joe Hinson
2010 Jayco Quest G2(SOLD)
2014 Jayco Eagle 33.5RETS
2007 Ram 2500 5.9L Cummins(SOLD)
2015 Ram 2500 6.7L Cummins 4WD
:)
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07-22-2014, 12:32 PM
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#19
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Senior Member
Join Date: Jun 2014
Location: The Mitten
Posts: 459
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Quote:
Originally Posted by namusmc65
I'm a bacon and eggs kind of morning guy but the evenings are for steak and potatoes. Anything to cook over the fire is fair game. Nothing like sitting by the fire and smelling all the good smells coming out of the firepit! I have a specialty where I take small squares of venison backstrap and tenderloin and put a jalapeño pepper in the middle and wrap it with half a slice of bacon. Season it all up real good an let it marinade for about 30 minutes. Throw it on the grill for about 10 minutes and you are in for some finger licking good stuff. Melts in your mouth!
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That sounds great! I was just telling my wife how one of my favorite things about camping is smelling the fusion of everyone's food throughout the campground. I absolutely love venison over the fire. We often cut the round steaks in thin strips and marinade in teriyaki overnight. Then sear them on a large cast iron griddle over the fire. Sauté some onions and peppers with some spices and mix it all together. Lately we've been lightly coating the back straps in a little Cajun seasoning (I love spicy food) and grilling them lightly and again mixing with veggies. Then make some seasoned potatoes in a foil pack. It's amazingly good.
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07-22-2014, 01:38 PM
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#20
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Senior Member
Join Date: Jun 2014
Location: Highland
Posts: 474
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Something my best friends mom made years ago and I told my wife about now we eat it pretty much every trip.. Pizza Pudgy Pies. You need pudgy pie irons, very simple. Butter the outside of the bread like grilled cheese, then simply put SQUEEZY pizza sauce, must be squeezy, just for the fun of it. Cheese and hamburger, or sausage, or peperoni, etc. Put in the iron and stick it in the fire. Holy cow, it is good
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Chris Moore
2010 Starcraft/Jayco 297BHS pulled by
2009 Chevy Silverado
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