FRF CHALLENGE! The fanciest thing you've ever cooked..

[DavidBo]

Part of the fun of RVing is all the great eating. Although I'm not a big fan of hipster-esque labels, I guess you could consider me a "foodie". In reality, I love to cook and would rather make what I can over buy, that's why I grind all my own meat and make fresh sausage and cold cuts among other necessities. Of course our options are a bit more limited when camping considering the reduced facilities of the typical RV. This probably doesn't apply to those few fortunate enough to own a Nimitz-class triple slide fiver or Class A, but for the remaining 99% of us...

What is the fanciest or most ambitious meal you've ever prepared while on the road and how did you overcome the limitations of the typical RV "kitchen"?

[Buck1032]

I haven't tackled anything ambitious while camping. One day I will do bulgogi, chapchea, mandu, pajean and rice. A great Korean meal that I cook at home. Do do in the camper I will have to do a lot of prep at home but its still doable. I just have to do it on a day that we don't plan on being away from the camper.

[Buck1032]

Of course we will have kimchi but I buy that, so no work involved besides opening the jar. Lol

[Buck1032]

I guess DavidBo and I are the only foodies. Bummer. We have a small kitchen in our camper and have been trying to really work out a system and method for meal preparation. We have been camping for three years and are still working out ways to ease in meal preps. I do want to work in things other than burgers, dogs, etc.

[M & A Camping]

We usually make a cake in the Dutch oven. Just a white or yellow, then put blueberry or cherry pie filling on top 5-10 min. before it's done. Served wil CoolWhip. Yum


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[asquared]

I have made bacon blue cheese dip. We've brought along our smoker for ribs and pulled pork. I've made marinated asparagus, and of course brought along the waffle maker. Then there is French toast on the grill. Lamb chops, grilled corn and double baked potatoes. I have the large fiver now but have made much of this with our old single slide 30 ft bunk model tiny kitchen tt.

[Buck1032]

Originally Posted by asquared

I have made bacon blue cheese dip. We've brought along our smoker for ribs and pulled pork. I've made marinated asparagus, and of course brought along the waffle maker. Then there is French toast on the grill. Lamb chops, grilled corn and double baked potatoes. I have the large fiver now but have made much of this with our old single slide 30 ft bunk model tiny kitchen tt.

My family and I will be needing your camping schedule. I hope you don't mind hungry guests. Lol

[asquared]

Many of those were made for group camping trips.

[-lenny-]

This spring I found a great deal on a barely used Big Green Egg charcoal grill. Medium size works great for camping, but if I was leaving it at home I would have sought out a large. I believe it weighs about 100 pounds, and it does require a bit of finesse to place it in the storage compartment. But I absolutely love the results. Juicy and tender food with the unique flavour of lump charcoal. We tend to be gone all day hiking when we camp, so unless it's a rainy day I don't do "low and slow" long cooks. But I must admit, I enjoy sitting outside with a couple tasty brews (preferably micro brews local to our camping area) and keeping the egg company.

[yetavon]

Apple and raisin stuffed bacon wrapped pork loin is just one that comes to mind

[nuisance]

I have made Corned Beef and Cabbage
also pineapple upside down cake

[muddyrode]

we did some crab cakes in the oven last year or 2 maybe time flies

geeze getting hungry now

[scootingranny]

DH loves to cook a boudin stuffed pork loin wrapped with bacon and it's always a bit hit. He used to cook it outside on the grill...now uses a small smoker he got from Sams. The platter is took big for the pork loin but our other plates were too small!

[PNWTraveler]

Come on! Yes the prep can be a challenge in the confined space. And the baking/grilling, sautéing and so on can also be a PIA. But, seriously, it's the clean-up after a fancy meal that brings us to our knees. Especially when there is grease or large pans and grills involved.

I'm a fan of the portable grill, small crockpot, or electric griddle-skillet that can be set out on the picnic table so we can keep the odors, steam, and grease out of the unit.

[asquared]

Originally Posted by PNWTraveler

Come on! Yes the prep can be a challenge in the confined space. And the baking/grilling, sautéing and so on can also be a PIA. But, seriously, it's the clean-up after a fancy meal that brings us to our knees. Especially when there is grease or large pans and grills involved.

I'm a fan of the portable grill, small crockpot, or electric griddle-skillet that can be set out on the picnic table so we can keep the odors, steam, and grease out of the unit.

Watch using the grill on the picnic tables as many campgrounds actually have rules against it and they frequently singe the tables. We use a stand for our small weberQ. For cleanup, it hasn't been too bad as I try to have some stuff prepped in advance.

[timfromma]

I once re-heated a can of Chef Boyardee in the microwave.

[Life is great]

Corn dogs

[moparguy]

I cook everything outside. I have an outside kitchen with a grill that attaches to the bumper. I have never used the stove or oven on the inside. We normally will cook the normal hotdogs, hamburgers, steak, eggs, bacon and sausage. We also fix a couple chickens over the fire pit with a rotisserie that I built and fix a pork loin for BBQ. I plan on trying some new items using a Dutch oven but I have not tried it yet.


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[Middleburg Redneck]

My own goose a time or two.

[kfd82]

Originally Posted by scootingranny

DH loves to cook a boudin stuffed pork loin wrapped with bacon and it's always a bit hit. He used to cook it outside on the grill...now uses a small smoker he got from Sams. The platter is took big for the pork loin but our other plates were too small!

Ive made that several times at home, using venison backstrap or pork loin. Made it last year on a group campout and everyone loved it!
I originally got the recipe for it from a bowhunting forum I'm a member of.

Two weeks ago, on a group camp out, I made Crawfish and Grits (one of our group was allergic to shrimp), Redfish ceveche, Mediterranean roasted chicken with olives and dates, and a fruit cocktail with pecans that was drizzled with a mix of honey/agave nectar.
That was a great meal, and everyone was stuffed!!!