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Old 07-03-2011, 08:01 PM   #11
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Here's another good one and it's sooooo easy!

Peach Mallows:

peach halves (canned or fresh)
mini marshmallows
butter (optional)
cinnamon sprinkle
Fill peach halves with butter and marshmallows.
Sprinkle with cinnamon generously.
Wrap in tin foil and cook over campfire for 3-5 minutes.

This is soooo good!

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Old 07-03-2011, 08:41 PM   #12
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Plank salmon cooked on an open fire. Use same method as a BBQ. There is nothing better then a lobster boil.

Terry and Janet
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Old 07-03-2011, 08:44 PM   #13
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Ok I have never done a boil please give me the details.... Sounds great
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Old 07-03-2011, 09:09 PM   #14
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You just heat a large pot of salt water and add the lobster. It is best when you are on a beach and can use sea water. There is nothing better then being on a beach at night with a cold Keiths and a large pot of lobsters boiling over an open fire.
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Old 07-05-2011, 05:35 PM   #15
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Any more great recipes? Please post them!
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Old 07-07-2011, 12:38 AM   #16
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1 pound Italian sausage ( hot, sweet, or combination)

1 14 0z can crushed tomatoes

1 large onion finely chopped

1 tbsp brown sugar

1 tbsp prepared mustard

Salt and pepper to taste

1 15 oz can of baked beans

1 15 oz can kidney beans

6 slices bacon, cooked and crumbled

Remove the sausage from the casing, crumble meat and saute till browned. Simmer tomatoes, onions, brown sugar, mustard, salt, and pepper for 30minutes, stirring occasionally. Stir in the sausage, beans and bacon. Simmer for 15 to 20 minutes
2008 8296SS Rockwood Signature Ultralite
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Old 07-07-2011, 01:30 AM   #17
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Worcestershire sauce, barbeque sauce, montreal steak/chicken seasoning, and dark ale beer (I prefer Fat Tire) and a few pounds of chicken breasts, thighs and legs, all still in the bone.

In a large plastic tub place the chicken, pour copious amounts of Worcestershire sauce and barbeque sauce over the chicken (about a half bottle Worc. full bottle bbq sauce or more as needed per the qty of chicken) Then pour one or two beers in to thin the consistency of the bbq sauce to a moderate slurry rather than thick sauce. Sprinkle a few table spoons of Montreal seasoning over the slurry. Put a lid on the container and shake to blend all the sauce and seasoning.

Marinade cold for several hours. (2 or more hours is good)

Cook on an open fire grill or over charcoal, baste the chicken each time you turn the chicken by pouring slurry over the chicken allowing it to cook into the chicken rather than sticking to the outside of the chicken.

Use a spray bottle to control hot spots and to prevent flare ups and burnt chicken.

Cook until done.

Best chicken ever!
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Old 07-07-2011, 05:59 AM   #18
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As said< pink salmon----

Pink salmon with a marinate of -

1 oz of dark Rum or bourbon
2 tsp of brown sugar or brown splenda
1 oz pineapple juice or maple syrup.
1 tsp crush garlic
slightly heat your marinate before applying

When salmon is about 3/4 done apply margarine to top of fish, continue cooking, just before removing from your heat (broiler or wrapped in foil)
apply above marinate to all of the top surface of salmon, continue heat for 2-3 mins

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2011 ROCKWOOD 8285 WS
2014 F-250 KING RANCH PS/SD/6R140/BFT
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Old 07-28-2011, 01:47 PM   #19
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get 6" long beef ribs separated into individual ribs. Marinade in your favorite teriyaki sauce at least one day ahead. cook over low heat. You should be able to keep your hand over where the ribs are for 1 minute at least or it is too hot. Cook for 3 hours adding briquets every 30 minutes or so to keep the heat going. Fat renders out and is still moist. Good eating.
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Old 07-28-2011, 03:32 PM   #20
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Beef Brisket ,
With Tripod as high as it will go and the fire low and slow place a 7 to 8 pound brisket fat side up , do not trim the fat , let it run down through the meat to keep it moist , wrap the rack with foil on the outside of the rack and chains that hold the rack to make a smoke stack effect and let it slow cook for about 4 to 5 hours. Oak wood works the best I feel and you will be amazed how you drive the rest of the CG crazy with the aroma all day long.
When finished you should be able to pretty much pull it apart and serve with your favorite BBQ sauce , I prefer Stubbs Products , and don't forget the cold beer while cooking and when partaking of a great meal with friends.

Barry & Anita Rowe
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Nites Camped in 2011:32 Nites Planned in 2012:35
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