In the last couple of days there have been a lot of post about camp cooking. Many good idea’s, suggestion’s and receipe’s.
So what is your favorite? And, how do you prepare it?
I know my opening day lunch will be ohiotubers “Sloppy Joe’s” in a propane crock-pot.
This could be better that a Fly Swap ‘cause we’re talkin’ FOOD!!
I feel more like I do now than I did when I got here!
Cactus
Jack, …
Depends on what you mean by recipe.
If you mean our “standard” menu for a day on the river, … most of you know that drill.
My camping food, when I solo is flat bread 'n jerky. Pretty balnd, … but packs well.
If you mean my favourite camping food with friends, … Now you’re talkin’ …
That would be a Quebec thing.
It’s called a fondue, … but not like elsewhere that I’ve found.
You prepare a sort of onion soup broth and let it boil over a fondue pot (or camp stove).
We prepare meat, beef, turkey, caribou, moose and venison. Sliced REALLY thin (about 1/16" thick) or as thin as possible.
With fondue forks, … you roll up a slice of meat and simmer it in the boiling broth for a couple minutes. We dip the meat in prepared sauces which vary from creamy garlic 'n chives to Hell’s fire (red chiles, onions …) Many stake their families honour on the quality, flavour and Zest of fondue sauces.
Side dishes with this are baked potatoes, caesar salads, vino, garlic bread.
Denis 'n Frank chowing down. - Pool # 23 2002 Donohue/CGI FishIn
The meat is pretty red 'cause it’s Snow Goose 
Christopher Chin, Jonquiere Quebec
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fcch,
Mmmmmmmmm!!!
My mouth is watering and stomach is growling!
Is it soup Yet?
akalooker
Aka, … LoL!!! …
We probably eat MORE than we catch:
[url=http://flyanglersonline.com/features/canada/can308.html:19b89]Food for Thought[/url:19b89] 
Christopher Chin, Jonquiere Quebec
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I don’t camp that often but when I do, it’s hard to beat baked beans, franks, french or Italian bread and butter. It may not make YOUR mouth water but after a hard day of trekkin and fishin, you’re “dining” in 15 minutes . Obviously this is NOT a menu for a guided shore lunch but factoring in the “ambiance” of the camping moment, it’s a five star dinner for me.And I almost forgot, basted eggs: Ya fry up a pound of bacon, take out the bacon and gently slide in as many eggs as you need. After about 2 minutes of frying in the bacon fat, add about 1/2 cup water to the hot grease ( be careful!!) Cover immediately and hold down cover to prevent steam from escaping for about another minute. Uncover and enjoy. The eggs don’t look too purdy about now but the taste is outta sight.The steam does remove most of the grease from the eggs but the bacon flavor in IN THERE. The eggs will come out about “over medium”. Of course, serve with the bacon. If you eat em fast, there’s absolutely no calorie intake. Trust me.
Mark
I’d rather be in Wyoming!
[This message has been edited by Marco (edited 20 February 2006).]
Mark,
Beans & franks!!..LOL!!..in the Army, we would barter tryin’ to get more beans & franks C-rations!
Mike
This site’s about sharing!
I like a hearty breakfast of fried walleye cut into small pieces, grits, scrambled eggs, and hot, black coffee. Oh Yeah Babe.
OK, Chris, I’ve held off through descriptions of your local river, your great dog, your beautiful country, but that fondue thingie finally got to me.
Will you please adopt me and feed me and take me fishing?
One of my favorites is…
Grilled cornchip stuffed trout…
a good limit of fresh trout… gutted (not filet)
a small bag of frito cornchips (finely chrushed)
1 small onion finely chopped (red ones are really good in it)
2 lemons
tin foil
butter
salt and pepper
put the chips in a ziplock bag… squeeze the juice from 1 of the lemons and add the chopped onion… mix well
butter the tinfoil and add spices. lay 1 trout on the foil and stuff the cavite with the chip mixture… roll fish in the foil… repeat for the rest of them…
add to the grill or a very hot flat rock…
cook for 10-15 minute on each side (depending on how hot the fire is)
let cool for a minute or 2… and unwrap and eat… add a little from the other lemon if you want too
Next… The Texas Seahorse…
8-10 pieces of shrimp (16-21ct… yes the big ones)
4 strips of raw bacon cut into thirds
canned sliced Jalapeno pepper
garlic salt and Parsly
toothpick
take a piece of bacon and strech it just a bit… lay a piece of shrimp on it … place a piece of Jala pepper with the shrimp… and roll the bacon around them both… slide a toothpick though the bacon,shrimp and pepper… season… place over fire until bacon is done (the way you like to eat it… careful not to over cook the shrimp
Ohiotuber, I’ll trade you two ham and eggs for one beans with franks. 3? OK, how about I just GIVE you the ham and eggs…? No, the John Wayne bar is NOT up for bidding. To keep with the theme of the post, I wish that I had a box of John Wayne bars to take as fishing rations. I ate some that were over 40 years old and they were still good, no, great!
Ed
[This message has been edited by EdD (edited 19 February 2006).]
Diane … LOL!!! …
Well, … you know Di, … there ARE 3 colleges here and a university, … they’re always looking for good educators.
p.s. … as for the river, … what you all don’t know is that I only fish on one river here, … there are 4-5 salmon rivers here
The fondue is more for friends, … Standard shore lunch is Chicken pot pie, baked beans 'n salad. Easy to heat up, … stays hot in your plate and loads a nice balance of carbs, fibre, protein etc. Not too heavy in the gut either. 
Christopher Chin, Jonquiere Quebec
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Ed,
LOL!!! Those ham & eggs were AWFUL!! Had to be REALLY hungry to eat those…and, unfortunately, HAD to at times. Also, the sandwich cookies were good & I loved the cheese spread.
Mike
This site’s about sharing!
Here’s one you really must try;
Take a whole beef eye round, roll it in kosher salt to coat it compleatly.
Then roll it up in four layers of waxed paper and tie it up with butcher string.
Build up a hot bed of coals and throw the roast right in. It will flame up like a s.o.b. No worries.
Every 15 minutes turn it 1/4 turn until all four sides are done.
Depending on the coals, you will get a perfect med.rare to med. roast.
free to fish without police supervision
Dudley
That one has me totally confused. Why wrap it in waxed paper if the paper is going to burn off? Does the waxed paper leave a residue on the meat? After it burns off isn’t the meat getting coated with ash? How do you eat this --trim off the ash and wax coated edge?
Inquiring minds gotta know!
Gentlemen,
I believe the wax paper is meant to hold the kosher salt in place till the heat of the fire causes it to fuse into a protective coating for the roast. The residue from the wax paper is left with the salt and not into the meat. The salt crust is removed before serving . I think.
Mark
I’d rather be in Wyoming!
Here is my favorite camp dessert recipe.
Banana Boats
Bananas
Hershey chocolate bars
Miniature marshmallows
Slice un-peeled bananas lengthwise, about 3/4ths of the way through(do not slice all the way through!) Insert pieces of Hershey bar and marshmallows, as many as you can cram in there. Wrap in aluminum foil and place on hot coals for 10-15 minutes. You will need a spoon to eat them with.
Steve
“If there are no dogs in Heaven, then when I die I want to go where they went”-Will Rogers
We cook in cast iron Camp Dutch ovens. a camp dutch oven has three short legs to hold the oven up off hot coals and a flanged lid to hold coals on top.
Anything that can be cooked in a home oven can be cooked in a CDO. We like pot roast with all the fixins, pizza, cobbler, pie, turkey breast - you name it.
CDO’s have a long history cooking in the outdoors. Pioneers used um, fur trappers, cowboy cooks. It takes a bit of practice to run one right - knowing how to maintain the proper temperature but once you learn it is the only way to cook outdoors.
We eat as well or better when camping as we do at home.
Mark,
Of course, you are right! I will have to dig it up, but somewhere around here, I have a recipe for prme rib from a deceased friend. It calls for packing the prime rib in salt & cooking fast at a high heat. You have to use a hammer to break the salt off, but the rib is NOT salty…the juices were just locked in & it’s unbelievable! My ol’ buddy Joe Ezzo gave me the recipe & his kids go NUTS for it!
Mike
This site’s about sharing!
Mike? I’d like the salt-crusted Prime recipe too! Please? 
LadyFisher, Publisher of
FAOL
is this the one?
Eye of the Round
Kosher or sea salt
Seasonings of choice
Wax paper
String
Good bed of coals
Coat the meat with a good layer of the kosher salt. Season the meat. Wrap meat in 7-9 layers of wax paper tucking in the end of each layer. Tie up the roast with the string making sure the wax paper stays in place. Place the roast directly on the coals. Turn the roast every 15 mins. (+/-5 mins.) a 1/4 of a turn. After the 4th side, check the meat using a meat thermometer for desired doneness.
Note: The wax paper does burn, but the salt and the wax seal the meat. The burnt paper can easily be pulled off before serving.