Campfire Cooking, Camp Cooking Pics.

[OleRedbeard]

Anybody have any pics of cooking or camp food/hunting food while out and about? This one is from the MN opener last year in the Boundary Waters. Fresh Walleye, Dehydrated Hash Browns, Hush Puppies and rice. nothing special just shore lunch specials. We usually eat light during the day and make enough to last for breakfast and lunch the next day if the weather is cool enough to permit it. Cuts down on cooking time when we could be out on the water.

 

[Adam in Ohio]

I'd much rather eat that meal in that setting than anything in any restaurant in the world.

 

[Gr8bawana]

I can almost guarantee one of those dutch ovens has potatoes, onions and kielbasa and the other one has either chicken w/bbq sauce or bbq ribs simmering.
Nothing better than having a drink or two while cooking with the dutch ovens because you can't be in a hurry when dutch oven cooking.

 

[JEL]

I do enjoy my griddle

 

[OleRedbeard]

 

[Zootownelk]

From this May in the BWCA (Lake Trout):

 

[OleRedbeard]

From this May in the BWCA (Lake Trout): View attachment 185402View attachment 185403View attachment 185404View attachment 185405

beautiful pics. one of my favorite places to go.

 

[JoltnJoe]

A couple old friends…

 

[LuketheDog]

Fresh mule deer tenderloin beats a Mt. House any day...

 

[ccc23454]

Aint fancy but shot bear couple minutes after we got done eating these brats

 

[JustinsDad]

Elk and halibut fajitas last spring in the Carrizo Plains

 

[warnniklz]

 

[warnniklz]

Mountain goat meat


Mountain goat steaks


Deer Steaks

 

[MarvB]

 

[LuketheDog]

View attachment 185706
Elk and halibut fajitas last spring in the Carrizo Plains

Now THAT is a surf n' turf done right!

 

[Deputy sheriff]

Whitetail ribs on the smoker.

 

[np307]

Camped up on the mountain last night. Steak, potatoes, ashe co. cheese curds.

 

[44hunter45]

Miss T and me tailgatin' in 2020

 

[R.K.]

I think I figured out trout over a campfire- alder is strongly preferred for the stick & the fire.

Peel about 18" of an alder stick, thin down the last 6" with one side flat, sharpen the end. Run the sharp end through the tail section, flat side against the spine. Sharpen two short pieces of peeled alder, run through the rib section to keep the fish tight to the stick & open the chest up. Prop up on a rock, weigh down the free end with another rock, cook over coals until done- watch the meat color along the spine. Rotate as needed. Enjoy.




Better photo of the sticks through the ribs to keep everything open- makes it easier to season, and helps the skin get crispy.

 

[WestKyHunt]