What Is Your Favorite Camp Recipe

[Stick]

This is a Question for those with a base camp that has the ability to carry whatever they want to camp. I am the camp cook and never have complaints but I am always looking for something good and new!

[Lark Bunting]

I have been freezing meals in freezer bags for a couple months now. We have chicken casserole, spaghetti, pork roast and baby carrots, taco meat, fajita meat, mac & cheese with burger, mac&cheese and hotdogs... we plan on boiling the bags to heat so we will have a very easy meal and very little cleanup.

[Lefty]

I can and do make some nice meals, but not often but for me something i find a lot of satisfaction a pork brat over a fire for 15 minutes, just not during archery elk

[twinkieman]

My all time favorite to cook for everyone, needs a dutch oven. I call it pork chops and potatoes.
1. Start a pile of briquettes, about 45 of them.
2. peel about 8 to ten potatoes, and wash them.
3. cut the potatoes into halves, or quarters depending on their size. Slice the potatoes into slices about 1/4" thick. Your potato slices should be quarter to 50 cent pieces.
4.dump the sliced potatoes into the dutch oven, open two of the small sized cans of cream of chicken soup onto the potatoes, spread soup with a fork ion a layer over the potatoes.
5. Place pork chops on top of potatoes and cover with lid.
6. Put 6 or 7 briquettes aside as a starter pile.
7. place 6 briquettes under the dutch oven, take the remaining briquets, and cover around the outside of the lid, and place 4 or 5 more in the center of the lid. Cook for 1 hour.
8. Add 20 more briquets to the starter pile.
9. After 1 hour, remove lid, don't spill ash into the food, turn the pork cops over, add the remaining briquets to the lid and cook for 45 to 50 more minutes.
10. Remove lid and serve.

[Stick]

Aw, twinkieman, that's what I am looking for!!

[jswbga]

my cousin makes this every year, and its fantastic.

http://allrecipes.com/Recipe/Jambalaya/ ... px?evt19=1

He calls it Jambalaya Hooey. FYI, neither of us has been able to locate the spice called File'. He recommends going to the effort to find real andouille sausage.

he pre-cooks it at home, freezes it in a block, then reheats in a crock pot.

a liberal application of Franks Red Hot seals the deal. dangit I'm getting hungry!