jwilson66
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Re: Crock-a-licious Recipes for OTR
Anyone like Italian beef sandwiches? Easiest recipe here: 1 rump roast 2-3 lbs 1 jar Chicago-style giardiniera (Walmart has Mozzetta brand but I prefer either Marconi or Dell'Alpe - both come in mild or hot) Put the roast in the crock pot; pour the giardiniera on top. Cover and cook on low for 7-8 hrs; high for 6ish hours. When done, place on a loaf (6") of Italian bread and eat away. Some may use mozzarella cheese as well on the bread but I skip the cheese.443Views0likes0CommentsRe: Award winning chili recipe?
Too late for your competition but here's my chili (award-winning) recipe that I posted in here last year... No beans whatsoever in my chili...use either a crockpot or dutchoven. 2 lbs burger 2 lbs stew meat 1 lg jar Medium spiced salsa 1 lg onion 1 lg bell pepper (red or orange) 2 cans Rotel tomatoes with chilis 36 oz (approx.) tomato juice (to meet your desired thickness) 6 TBS chili powder (I use 4 mild, 2 hot but whatever your spice desires are) 3 TBS cumin And the SECRET INGREDIENT: left-over smoked brisket! When I smoke a brisket, we always have left-overs. I vac seal it and freeze it specifically for using in chili. This gives even more meat and a great smokey flavor...won me a couple of local competitions!966Views0likes0CommentsRe: Just bring the smoker with you
Based on some of the posts here, I pulled the trigger and got one of these things...my 2 cents: (1) easy to use; gets up to temp very quickly and does a great job of maintaining temp with plenty of smoke for smoking (2)undoubtedly great for a 5th wheel with basement storage; not so good with a travel trailer...but I simply put it in the back of the tow vehicle (3) wish there were more room between the grease plate and the grill grates in order to put a decent sized drip tray (4)I use foil over my grease tray to help keep it clean but when you don't do that, you don't get "direct" heat for grilling...not sure that matters when you can kick up the heat at the grate level to 400 plus degrees (5) also lined my grease bucket with foil for easy cleaning. All in all, great for camping or home use...not going to feed an army with it but a family of 4 is no issue. I've grilled chicken, brats, hamburgers, smoked chicken, baked potatoes (in foil), and a Pork butt...all came out good (overcooked the brats a bit, though...but that was my own fault).473Views0likes0CommentsRe: Our July 4th Menu - What's Yours?
We had our 2nd annual "Grillapalooza" this w/e...wasn't sure what the menu was going to be because everyone donates to the dinner (more like an all day meal)...but here's what we ended up having: smoked pulled pork smoked brisket smoked pork belly burnt ends grilled jalapeno poppers grilled jalapeno bacon-wrapped chicken wraps grilled teriyaki salmon smoked salmon tuna steaks grilled pork tenderloin grilled beef tenderloin mac'n cheese smoked beans with pork tenderloin chunks roasted sweet corn on the cob and various side dishes There were about 25 of us at the cook-out...if you went home hungry, it was your own fault!377Views0likes0CommentsRe: Blackstone 36" Griddle Review
I've also had the 36" Blackstone for about 3 yrs....not hard to transport in the tow vehicle (F-150). Use it year 'round (even during the Michigan winters) for Philly Cheesesteaks, homemade fried rice, Italian sausage and peppers! The paperclip "mod" works perfectly. We usually camp with a couple of other families and each family is responsible for a lunch or dinner meal...breakfast is always at our campsite - pancakes, bacon, eggs - done real quick on the Blackstone!523Views0likes0CommentsRe: Electric Fry Pan?
My primary cooking tools when camping are: (1) crockpot (2) electric frying pan (3) if it's an extended camping trip (more than just a w/e), I'll take my Blackstone 4 burner griddle and do virtually all cooking on it - from burgers or brats/sausages to breakfast. I do have a portable table-top grill - use it maybe twice a season.613Views0likes0CommentsRe: 2 Ingredient Hot Dish
coolbreeze01 wrote: Are you using gardinere made with vinegar or oil? Well, in Michigan, it's actually quite difficult to find good gardinere...I imagine in Chicago, the choice is much greater. All you can get here is gardinere with oil. But the meat still tastes fantastic!323Views0likes0Comments
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Chefs on the Road
Campground recipe recommendations, restaurants, and more!Jan 01, 20252,135 Posts
