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Old 07-30-2016, 10:28 AM   #51
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2016 F350 6.7L LB CC Reese 28K 2014 Chaparral Lite 266sab
"Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety." 2014 19 days camping 2015 17 days camping201620 days camping
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Old 07-30-2016, 02:02 PM   #52
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Location: Texas Coastal Bend
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We haven't actually taken our new Mini Lite on it's shakedown cruise yet, although there are two storms in the Atlantic that might hasten that trip (the joy of coastal living!). I did decide to try out the little propane "grill" that came with the camper. Previous reviews addressing this device were decidedly negative, but I thought, how bad can it be?

Pretty bad, actually. I threw a few of my famous apple-brined pork chops on that thing and the huge flareups started within seconds. That's odd considering how lean the meat is. I can only imagine the pyrotechnics coming from a few nice, greasy hamburgers. As you can see some chops got scorched while the ones on the perimeter barely got warm. Closing the lid caused the temp to skyrocket even when on the lowest setting. Thanks to constant attention and endlessly moving each chop around the "grill", I finally was able to get them cooked to more or less how I liked. They turned out pretty good actually, but that's probably due to my foolproof brine . Also, if you look closely the shelf that mounts next to the grill, while handy, is considerably higher than the "cooking" surface. Not a big deal, just weird.
This is getting upgraded, likely to a Weber product. I might keep this "grill" and do the burner mod I've seen elsewhere on this forum, the more cooking outside the better!

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Old 07-31-2016, 08:34 PM   #53
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Unforunately no pics.....but last weekend camping I smoked a 3 bone prime rib. Had neighbors on both sides continually asking what time dinner was! Between 6 adults and 3 Kids not a slice left for the next day........bummer as I was in the mood for a prime rib omelette
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Old 08-01-2016, 07:20 AM   #54
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Location: Catonsville Maryland
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We experiment with the camp Dutch oven. Last trip out we did lasagne, it was decided that this stays on our menu list. I also do whole chicken, Cornish game hens, pizza casserole, and bake many a cake in it. And when the weather turns cool, a nice beef stew hits the spot.
We have also done a seafood boil (actually more like a steam).... super good with shrimp, mussels, crab, sausage, potatoes, and corn on the cob.
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HTT: "EscapeII" 2016 Shamrock 23WS (current)
PUP: "Escape" 2010 Rockwood HW 277 (gone)
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Just us gals (me, Sis and our daughters)
Traveled 19520 miles and 209 nights in 7 years and counting
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Old 08-01-2016, 02:32 PM   #55
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Join Date: Apr 2016
Location: Mount Dora, Florida
Posts: 23
I just ordered one of those battery operated rotisseries so I can try a prime rib roast over the open fire. Here are pictures of our camp kitchen and our cast iron Dutch ovens. I love cooking at our campsite but the last campsite wasn't big enough to set up our outdoor kitchen. One of our favorites is pot roast.

If anyone has tried to rotisserie over the campfire please give me some tips!
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