Share your outdoor recipes.

No real recipes, I like to get creative. Eating well in the woods is a top priority.
Tortillas in various incarnations decrease the need for dishes.
Cheese, eggs, bacon, potatoes and fresh fruits and veggies can be carried for days without being refrigerated.
With these ingredients you can easily get your RDA of breakfast tacos.
Homemade BEEF/VENISON JERKEY(!!!!) and trailmix, peanut butter and honey sandwiches (don't forget milk), avocado in any form, variuos flat bread with whatever you can throw in, Chocolate in any form, minute rice, couscous, dehydrated refried beans, Lots of different kinds of tea.....
 
if im not to worried about weight we like cooking those little frozen cornish hens. give them a butter rub down, sprinkle on herbs/spices (usually some sort of italian mix for me) and either 2-3 wraps in foil and into the fire or no foil and into the dutch oven. i figure one per adult, 1/2 for my kids and we have some left over.
jd
 
I did a thread a while back about this, some good info there. If someone could dig it up for me that would be great.
 
Most of you have already seen this but I'll post it again:thumbup:

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takes awhile to cook especially if you like your ground beef well done, but it is fun to make and the beef has a nice onion flavor.
 
Badge54 said:
Biscuits in an orange

Start with an orange and cut a flap at the top of it. Keep it attached like a hinge. It should be near the top. Hollow the orange out and eat.

Then pour in your biscuit mix and drop on the coals. It will cook up inside the peel and have a slight orange flavor. Peel and eat.

No dishes.

Badge54
Click to expand...

This will also work with an egg:thumbup:
 
I also like to take a piece of bacon wrap it around a dinner roll and skewer it with a stick...hang stick over fire to cook bacon then eat. gives the roll a nice bacon flavor
 
I just saw this in Nessmuk's Woodcraft and Camping:

Club Bread
-1/2 pint flour
-1/2 tsp of salt
-1/2 tsp sugar
-Warm Water
-Stick

Remove bark from stick and place over the fire but not in it. Cobine remaining ingredients to make a dough. Make ribbons with the dough 2" wide and 1/2" thick. Remove heated stick from fire and wrap the ribbons around it. Replace stick over fire and turn frequently until bread is baked.

Nothing fancy but I bet you could change the taste with s few extra seasonings. The bread is not squishy but it does the job.
 
Thomas Linton thats a great idea. I love that recipe should be a great way to start the day with a cup of tea.... I love this thread..

Sasha
 
Take you fresh caught fish, I prefer trout or walleye, but this works for all species.
Gut them, and strip the membrane of the cavity, whcih will allow the ingrediants to leech into the meat. Leave the skin on with head attached. This will allow the moisture and oil from the body to remain in the fish imporving the taste and texture.
Fill the body cavity with garlic, onion, celantro, salt, pepper, and mushrooms.
If you remember the butter you can add that as well. When we have had nothing, we have experimented with pine needels, dandilion leaf and root, along with other things that I do not care to remember.

Wrap in tin foil, and throw it onto the coals.

When the fish is cooked, you can remove the skin with your spork, and with this method, very little meat is wasted.

During hot summers, when the meat has a mush or mud taste, you can make a pine needle tea, and dip the fish in this to improve the flavor. Not as good as lemon, but it works in a pinch. We now bring country time lemonade mix for a dip.

Enjoy.
 
I like to take some bratwurst, shove a stick into one end, wrap in biscuit mix (or crescent rolls) and put that over the fire for a camp corn dog. This is when I'm car camping, though. One of my favorite hiking recipes is baked fish. Take some fresh fish, gut it, pack it in clay with the head and skin on and throwing it in the fire. The fish is done with the clay hardens all over. If you happen to have some cattail roots to slice up and put inside, all the better. Use a stick or the butt of your knife to crack the top off and use the bottom as a bowl. This also works well with birds. The clay will peel the feathers off (mostly) when you crack it. So long as you wrap it in clay well, you hardly ever burn anything as it cooks in it's own juices.
 
All those other recipes were luxuries
Where you gonna get ORANGES in The Rocky Mountains????:eek:
Pfffttt...Please.
It's all about the MEAT!!!
This is what I'm talking about!!!!====>
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Actually I got this book for a buck===>
http://www.amazon.com/Cowboy-Cookbook-Verne-Carlson/dp/0937844004/ref=sr_1_2?ie=UTF8&s=books&qid=1203727923&sr=1-2
There is some interesting stuff on Verne Carlson on Google if you are bored one night

I have been reading books on The Mountain Men Era the last year or so
The consensus is that the buffalo "hump" is the filet mignon of the wild
I guess there is like 2 racks of "ribs" in the hump
Now I wanna try and find someplace that will serve me buffalo hump ribs!!
"How much for ONE buffalo hump rib?"
What kind of BBQ sauce should I use??

So these mountain man dudes would starve for weeks on end
"I found a Buffalo by the river...I killed him and ate about 30 lbs. of meat...Boy was that hump good!!!..I feel MUCH better now...I'm ready to make it back to Taos"

Trent has not tried the recipe above
What, are you guys kidding me??
You think Trent is gonna eat that??!!
Well...I might try it sometime when I go camping
I wonder how much a pound of brain goes for these days??
where can I buy kidney suet?
How do I make "suet"?
Isn't it just boiled fat or something??

Is it PC to eat this?
I should send this recipe to PETA :eek:
 
Wow this thread keep going! Now we can take all these recipes and try them out on our next outings.:thumbup:
 
Trent i know that one of my mom friends makes brains. She fries it with onion and garlic. I guess im going to ask her where she buys it.. Now about the Hump.... Would a camel hump do it for you lol..

Sasha
 
Suet is a flaky fat that builds up around the kidneys of a cow,

VERY flavorful, renders out completely without leaving gristle
 
I second the Mr. Noodles. I throw out the salt-packets and bring my own mix in film cannisters. Dehydrated veggies, chives, Ms. Dash, garlic powder and anything else I can add. I also like to bring along some curry powder and a bit of samba oleic for some spice. Pita bread and flour tortillas are pack-back and squish friendly. I really take a shine to those flavored tortillas.
 
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