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Old 09-14-2021, 02:22 PM   #1
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Join Date: Aug 2017
Location: St. Louis, MO
Posts: 404
Camping Cookbook - Recipes only - no comments - Fire pit cooking - Foil wraps

Every body loves to eat good food
Meals are a big part of camping
Cooking while camping is different from cooking at home
I think foil packs are the greatest thing
Here I want to share a recipe my son-in-law made on a trip over the fire pit
It was delicious .... I still have dreams about it ...
IT literally can only take a minutes to put together
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Old 09-14-2021, 04:44 PM   #2
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Tiffin Owners Club
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Location: Cedar Falls, IA
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Mod this recipe to use chocolate cake mix and put small chips of butter/margarine on top. Sprinkle with turbinado sugar (raw sugar) for an extra crunch. Voila - Black Forest dump cake. This is what my (now 30 years old) daughter requests yearly as her birthday cake! Peach pie filling with extra cinnamon plus a yellow cake mix is my personal favorite.

I love DO cooking, and we used to do it all the time. I carry a little 8” DO for just the two of us, plus a 10” and a 12” for when we have company.
2018 Tiffin RED 37PA
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Old 09-14-2021, 04:53 PM   #3
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Location: DeLand, FL
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Here is one we enjoy.

Orange Creamsicle Dump Cake
1 white cake mix (I chose Betty Crocker French Vanilla)
1 12-ounce bottle of Fanta Orange Soda
2-4 ounces of Triple Sec orange liquor
Line your Dutch oven with foil (if you choose to) and spray it with cooking spray. Start 25 coals. In a bowl, mix together the dry cake mix, orange soda, and the orange liquor until just combined. Be careful, it may get foamy. Pour cake and orange soda mixture into the Dutch oven.
Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 35-40 minutes. Serve with whipped cream or ice cream.
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Old 09-14-2021, 04:58 PM   #4
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Basically just a dump cake here are combinations we have tried:
Crushed pineapple with white cake mix on top, and substitute shredded coconut for the broken nuts

Canned Peaches with a yellow cake mix

Canned cherry pie filling with Devil's Food Cake and dark chocolate ganache spread on top after it's cooked

Blueberry pie filling with 1 cup extra, fresh blueberries with yellow cake mix and broken pecans

Apple Pie filling with spice cake

Pumpkin Pie filling with spice cake

cherry pie filling, crushed pie filling over top, a yellow cake mix, dotted with butter and sprinkled with chopped or broken walnuts
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Old 01-10-2022, 09:40 AM   #5
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Location: St. Louis, MO
Posts: 404
Seafood Boil (Crawfish/Shrimp/Crab/etc)

Seafood Boil Plan
• A seafood boil is not a meal. It is a social experience.
• It is best done outdoors due to seafood smell & steam
To do:
• Crab – wash, cut, thaw, stage
• Crayfish – transfer, wash, remove dead, stage
• Shrimp – wash, prep, stage
• Potatoes – wash, stage
• Onions – wash, cut, stage
• Garlic – wash, breakup, stage
• Onions – wash, cut, stage
• Mushrooms – wash, cut, stage
• Olives - drain, stage
• Mushrooms – wash, cut, stage
• Lemons – wash, cut, stage
• Sausage – cut up, stage
• Corn – stage
• Bread – butter
• Cook site:
o Ice beer
o Set table/chairs/newspaper/napkins
o Wash pot, fill pot, heat
o Set up burner, connect
o Stage ice for soak cooling
Cook timing:
• Bring water to boil
• Add:
o Zaterain’s
o Sausage
o Potatoes
o Onions
o Garlic
o Mushrooms
o Lemons
o Salt
• Add potatoes – boil 10 min
• Add crab – boil 1 min
• Add crayfish – boil 3 min
• Add shrimp & olives
• Shutoff heat for soak – 15 min soak
o Add ice
o Add frozen corn
• Melt butter for dipping
• Toast bread
Meal timing:
o 12:30 fill pot & stage all ingredients
o 1:00 start pot heating
o 1:30 start cooking per above
o 2:00 completed cooking
o 2:15 pore crab boil onto table news paper & eat
o Music
o Newspaper
o Chairs
o Paper towels
o Garbage can/bag
o Nutcracker
o Beer
o Burner/60 to 120 qt pot with basket & paddle
o Ice chests for beer & crawfish
o Crab crackers
o Table
o chairs
o Large shrimp (.5 to 1 lbs per person)
o Crab legs (1 to 1.5 legs per person)
o Crawfish (3 lbs per person)
o Sausage, andouille or Conecha
o Sweet corn on cob, frozen
o Potatoes, baby red
o Zatarain’s crab boil
o Lemons
o Garlic cloves
o Onion white or yellow
o French bread
o butter
o Beer
o Olives
o Mushrooms
o Salt & Pepper
o Garbage bags
o Ice
o Newspaper or butcher paper
• Cost of seafood depends on seasonality and availability
• Conventional wisdom is that Crawfish should be cooked alive, pick out dead crawfish
• Conventional wisdom is shrimp are cooked in shell, eaters can de-vein if they wish
• Common to use Zaterain’s crab boil, recommended is to also add swamp fire crab boil
• I put in a 4.5 jar of Zaterain’s crab boil, my diners were savvy to boils & said seasoning was just right. To be more spicy add swampfire seasoning.
• The 15 min soak with no heat is what causes seafood to absorb spices
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Old 01-10-2022, 09:52 AM   #6
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Join Date: Oct 2019
Posts: 108
Potatoes and onions in foil

Thinly slice washed potatoes (qty of your choice)
Thinly slice sweet onions (qty of your choice)
Use 2 large pieces of heavy aluminum foil and cross in a "T" pattern
spray with oil
spread a thin layer of bacon grease on the foil
add layer of potatoes, salt & pepper
add layer of onions
dot with additional bacon grease
repeat and repeat
Fold inner layer of foil tightly, then fold outer layer tightly
Grill for approx 90 minutes
Sinfully delicious and wonderful reheated for breakfast!
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Old 01-14-2022, 01:07 PM   #7
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Join Date: Feb 2021
Posts: 357
This is my video recipe for pesto. Here I'm using Sorrell, but many herbs can be substituted. Arugula pesto is my absolute favorite.
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