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  1. #1

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    Default 5 Campfire Cooking Tips That Will Impress Your Friends


  2. #2

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    I have done orange-peel eggs while camping---darn good.

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    I do like that orange peel idea.
    Last edited by strider; 02-07-2013 at 10:05 AM.
    Wris****ch--->Crisco

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    Um, this is a bad idea:

    - Wrap meat, cheese, or freshly caught fish in wild leaves.

    If you don't know what you're doing, you could very well be poisoning your diners. This should be left to trained survivalists. Your average joe is going to screw it up.

    Besides, bear and raccoon pee on everything.



    The orange peel eggs are disgusting.

    Frisbees as cutting boards? They aren't exactly designed to stand up to knives so if you like slivers of plastic in your food, go for it. I'd sooner use the bottom of a cast iron frying pan or something than a frisbee that's been God knows where and in any number of groady hands.

    Also, tinfoil cooking...rank amateur stuff.

    Not that anybody here would but if you go camping with me and try and pull any of these stunts, I'd likely smack you for some of it and mock you for all of it and then ban you from the kitchen 'cause I'm not eatin' that crap.


    You want something REAL impressive?

    Next camping trip you go on, bring yourself a few of these:



    Then get yourself a package of filo dough, butter, some fresh raspberries and sugar or raspberry preserves and a can/tube of cinnamon bun frosting. Mix the raspberries and sugar together and let them sit while you prepare the little pie deal. You don't need to do that if you are using preserves. Open your little pan, butter it and lay a couple layers of filo dough on one side. Put a spoon full of raspberry stuff in the middle and wet the edges of the dough. Lay a few more layers on top and close the pan. 3 or so minutes per side on the coals then open it up and pop it out. Slather some of the frosting on top and then actually impress people with your culinary skills.

    You can do this with ready made pie crust too. Just gonna have to cut it down to size.
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    I like the ideas. My largest camping trip of the year consists of a two or three night canoe camping trip. And no, we don't cheat and leave vehicles with supplies at each campground. All the gear adds up quick when you have weight and space limit. I may try the orange eggs.

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    I've found that raccoon piss adds a little extra zing to my souffles.

  7. #7
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    The "Hobbo" cooking listed in the article is killer, even at the house!

    I take cut up onions, green peppers and mushrooms put them in the "foil boat" with some butter or olive oil, and put it on the grill alittle bit before I throw a steak on.
    Makes an excellent side for the steaks.

    I always use it when camping (have for years).
    I camp ALOT during hunting season, and it is just so easy.

    Some ham cubes, potatoes, onions and green peppers (alittle butter) on some coals double wrapped in foil!
    When you get back to camp mid-day, put some on a plate and throw some shredded cheese on it.
    Hard to beat after freezing your arse off all morning!

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    My mom used to call it girl scout stew, not hobo bags, or hobo cooking. Either way, you can make some mean food in tin foil, especially if you have to bring frozen meat that will take a day or two to thaw in a cooler. Mmmm...

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    Quote Originally Posted by mrbigbluelight View Post
    I've found that raccoon piss adds a little extra zing to my souffles.
    Can you import some here, please? We have to settle for mongoose, but you're right. The 'z!NG' is marvelous and it blends well with shoyu.

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    You mean animals, wild animals crap and piss in the woods ? Oh....say it isn't so. Mother nature has a way of taking care of that, it's called rain. The guy did say to wash leaves anyway which is a gimme in any situation. If you saw what happens to regular store bought food or what it's grown in, raccoon piss would be a welcome thought.

    I have to try the orange peel egg in my firepit. My neighbors might look at me funny carrying salt and pepper shakers down there though.

  11. #11
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    I'm trying the paper cup water boil.

  12. #12

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    Quote Originally Posted by tonyb View Post
    You mean animals, wild animals crap and piss in the woods ? Oh....say it isn't so. Mother nature has a way of taking care of that, it's called rain. The guy did say to wash leaves anyway which is a gimme in any situation. If you saw what happens to regular store bought food or what it's grown in, raccoon piss would be a welcome thought.
    I've enjoyed cooking fish inside ti leaves right out of my backyard on the grill. Keeps it from overcooking and gives it a unique flavor. Don't skimp on the gecko poop.

    ti green gallery copy.JPG

    These are used in traditional imu ovens when cooking kalua pig. An imu is a pit, dug into the ground and red hot rocks used for heating. Traditional Hawaiian luaus still prepare pork this way.

    imu-luau-06.jpg
    Last edited by Keiko; 02-08-2013 at 09:22 AM.

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    Interesting pit thing Mike. How do they turn that pig or keep it from charring on the bottom ? Reminds me of the old in ground clam bakes.

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    Quote Originally Posted by tonyb View Post
    Interesting pit thing Mike. How do they turn that pig or keep it from charring on the bottom ? Reminds me of the old in ground clam bakes.
    They don't. It's protected by the ti leaf from burning and is covered with soil for a full day when cooking. The meat is thoroughly cooked when it's time to remove it from the imu and it really tender. The meat literally falls off the bone.

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    Quote Originally Posted by pepster View Post
    The "Hobbo" cooking listed in the article is killer, even at the house!

    I take cut up onions, green peppers and mushrooms put them in the "foil boat" with some butter or olive oil, and put it on the grill alittle bit before I throw a steak on.
    Makes an excellent side for the steaks.

    I always use it when camping (have for years).
    I camp ALOT during hunting season, and it is just so easy.

    Some ham cubes, potatoes, onions and green peppers (alittle butter) on some coals double wrapped in foil!
    When you get back to camp mid-day, put some on a plate and throw some shredded cheese on it.
    Hard to beat after freezing your arse off all morning!
    Hobo Burgers.

    Make a hamburger, cut an onion slice and lay on top of the burger, and a few slices of green pepers, and top it off with some cut slices of Polish Kielbasa. Wrap it up in foil and cook on the grill or on the camp fire. With the burger wrapped up in foil it really takes on the flavor of the vegies, and kielbasa.
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    Quote Originally Posted by zingo View Post
    I'm trying the paper cup water boil.
    Never tried paper...but it works with Styrofoam too!
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    Quote Originally Posted by Keiko View Post
    They don't. It's protected by the ti leaf from burning and is covered with soil for a full day when cooking. The meat is thoroughly cooked when it's time to remove it from the imu and it really tender. The meat literally falls off the bone.
    Ok, hold on, I'm not following. You wrap it in the leaves, I got that, then cover the whole shebang with soil ? How do the coals stay hot with out air to keep them burning ?

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    Coals go on top of the soil.

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    Quote Originally Posted by chumlie View Post
    Coals go on top of the soil.
    Huh ? Heat rises....how does that cook meat buried below it ? Granted the soil will get warm, even hot, but only so deep. Doing a whole pig I don't see how the bottom gets cooked with coals on top of the soil. What am I missing here ?

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    Quote Originally Posted by tonyb View Post
    Huh ? Heat rises....how does that cook meat buried below it ? Granted the soil will get warm, even hot, but only so deep. Doing a whole pig I don't see how the bottom gets cooked with coals on top of the soil. What am I missing here ?
    +1 Mike we need an explanation w/pics if possible.
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    Quote Originally Posted by tonyb View Post
    Huh ? Heat rises....how does that cook meat buried below it ? Granted the soil will get warm, even hot, but only so deep. Doing a whole pig I don't see how the bottom gets cooked with coals on top of the soil. What am I missing here ?
    red hot rocks in the bottom before you put the leaves or pig in
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  22. #22

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    Oops, that works for a roast. I've made them that way myself. For a whole pig.
    http://bbq.about.com/od/barbecuehelp/a/aa061006a.htm

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    Cool link man, thanks. That explains it perfectly. All I need now is a good sized hunk of meat. Wonder what my x-wife is doing next weekend.

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    Quote Originally Posted by cfrizz View Post
    +1 Mike we need an explanation w/pics if possible.
    http://www.primitiveways.com/Imu1.html


    Personally, I just use a crockpot for my kalua pig.

    5 LB pork butt
    5 TBS Wrights, liquid smoke
    5 TBS soy sauce
    3 TBS course sea salt

    Combine liquid smoke, soy sauce and sea salt. Pour the mixture over pork and let marinate for 1/2 an hour inside crockpot. Cook on low 6-8 hours. Last 2 hours add a head of cabbage, chopped. (Drain fat) Serve over steamed rice when done. Enjoy, it's da bomb!

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    I'm saving that.

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    Thanks Mike. Wow that is a lot of work, but the crockpot sounds easy and good! Crap now I'm hungry and no pork butt around.
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    Quote Originally Posted by cfrizz View Post
    Thanks Mike. Wow that is a lot of work, but the crockpot sounds easy and good! Crap now I'm hungry and no pork butt around.
    The imu is a lot of work. Now you know why people pay big bucks for go luau. The crockpot recipe is super easy and tastes just like kalua pork from the imu. You can use turkey with the same recipe. The meat just falls apart and tastes ono. Try it, impress some friends with a traditional Hawaiian dish.

    Huli Huli chicken:

    5 LB chicken thigh and/or drumsticks
    1/2 cup soy sauce added to 1/2 cup water
    Sea salt and pepper to taste
    Paprika (lots of it)

    Marinate chicken 1 hour in soy sauce then season.

    Put it on the grill and flip (huli huli) constantly until done.... I like to use boneless thighs for this one, but you can use bone-in if you like. You can also do this with your indoor broiler, but it's best cooked over a mesquite wood fire.
    Last edited by Keiko; 02-11-2013 at 12:45 AM.

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