what is your favourite meal to cook at camp?
- Thread starter monkey boy
- Start date
I like camping pizza with fried mattesons smoked sausage, cheery tomatoes, mushrooms and cheese filling. Either that or grilled sirloin steak made over the fire covered in spices mmmmm.
This is mainly solo though or low numbers, for large groups a communal stew or pot of soup is hard to beat.
I'm going to experiment with garlic mushrooms the next time I'm out I think.
This is mainly solo though or low numbers, for large groups a communal stew or pot of soup is hard to beat.
I'm going to experiment with garlic mushrooms the next time I'm out I think.
If I'm in a group with either Scouts or other 'crafters, sausage cassarole, nice and easy and generally turns out well with a few jacket spuds
virtually any meat/fish cooked on a spit, particularly fresh trout and rabbit!! if its a posh un maybe some honey to glaze 
TurboGirl
Bushcrafter (boy, I've got a lot to say!)
Spot the non-middle englander
sounds truly delish mate but the nearest us poor limeys get is the odd podgy pheasant which would probably be about the same size as your birds beak! But we're not jealous..... XD
Spot the non-middle englander
You should see the set-up it takes to fry a whole turkey. LOL
My favourite is a couple of fresh caught trout hot smoked a few minutes after being caught. Stuff a few chunks of chorizo and herbs inside before smoking and it'll taste better than any restaurant cooked fish.
If we're camping near the beach or a sea loch, a couple of mackerel will also do the job nicely or a sea bass if you're very lucky.
If we're camping near the beach or a sea loch, a couple of mackerel will also do the job nicely or a sea bass if you're very lucky.
jimbo75
Settler
salami kebabs. Skewer salami, mushrooms, peppers. Then pop them in pitta! Or swedish thin breads.. Reindeer salami from ikea is delicious!
Salmon grilled over the fire, sprinkled with lingon berries, and accompanied by boiled potatoes and piles of freshly-gathered chanterelles. Mmmm mmm!
Now that sounds interesting. Having never smoked anything before can you give me some more details of the setup and how long it takes, how you know when its done etc
Hi Chambers
I couldn't find a pic of the smoker I use although it's a similar idea to the one below (mine is a much more basic design). I've heard of people using ammo boxes and various other setups to build their own (I do have an old 303 ammo box in the attic but think I'd rather leave it as is...)
You can also use some barbecues with lids in a similar fashion.
You can buy flavoured smoke chips to scatter in the smoker or just make your own (choose carefully 'cos some woods can be nasty/dangerous/potentially fatal). Definitely don't use painted or treated woods (I know one person that did this and is lucky to be alive)
Some folk advocate soaking the fish in brine solution before smoking but you can smoke them without.
I like mine with chorizo in the cavity and any edible herbs I can find (or buy ahead of time)
For a smallish trout (less than a lb or so) It'll be smoked in 15 minutes or so. Sitting beside it can be the longest 15 minutes of your life as the aroma is incredible. You can also use them for smoking gammon steaks and a whole host of other foods.
I couldn't find a pic of the smoker I use although it's a similar idea to the one below (mine is a much more basic design). I've heard of people using ammo boxes and various other setups to build their own (I do have an old 303 ammo box in the attic but think I'd rather leave it as is...)
You can also use some barbecues with lids in a similar fashion.
You can buy flavoured smoke chips to scatter in the smoker or just make your own (choose carefully 'cos some woods can be nasty/dangerous/potentially fatal). Definitely don't use painted or treated woods (I know one person that did this and is lucky to be alive)
Some folk advocate soaking the fish in brine solution before smoking but you can smoke them without.
I like mine with chorizo in the cavity and any edible herbs I can find (or buy ahead of time)
For a smallish trout (less than a lb or so) It'll be smoked in 15 minutes or so. Sitting beside it can be the longest 15 minutes of your life as the aroma is incredible. You can also use them for smoking gammon steaks and a whole host of other foods.
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Great, thanks for the advice, it might have to be one I try next time!
Hi Chambers
I couldn't find a pic of the smoker I use although it's a similar idea to the one below (mine is a much more basic design). I've heard of people using ammo boxes and various other setups to build their own (I do have an old 303 ammo box in the attic but think I'd rather leave it as is...)
You can also use some barbecues with lids in a similar fashion.
You can buy flavoured smoke chips to scatter in the smoker or just make your own (choose carefully 'cos some woods can be nasty/dangerous/potentially fatal). Definitely don't use painted or treated woods (I know one person that did this and is lucky to be alive)
Some folk advocate soaking the fish in brine solution before smoking but you can smoke them without.
I like mine with chorizo in the cavity and any edible herbs I can find (or buy ahead of time)
For a smallish trout (less than a lb or so) It'll be smoked in 15 minutes or so. Sitting beside it can be the longest 15 minutes of your life as the aroma is incredible. You can also use them for smoking gammon steaks and a whole host of other foods.
SimonM
Bushcrafter (boy, I've got a lot to say!)
We did a boned and rolled leg of lamb, with all the veg, followed by apple crumble and custard on Scout camp a while back...nom nom nom!
2 dutch oven and bit of effort, but well worth it IMHO.
Simon
2 dutch oven and bit of effort, but well worth it IMHO.
Simon
