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  #1  
Old 4th January 2011, 03:54 PM
LoneStar
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Default Outdoor Cookbook

How's about everyone sharing some of their favorite recipes. I know I'm always looking for something new. Here's one of my "best kept" secrets.

Aces High BBQ Sauce

1 cup strong black coffee
1 cup Worcestershire sauce
1 cup catsup
1/2 cup cider vinegar
1/2 cup brown sugar
3 tablespoons hot chile powder
2 teaspoons salt
2 cup chopped onions
1/4 cup chopped green chile peppers: jalapeno, serrano, or habanero
6 cloves garlic, minced

Simmer 25 minutes or longer till desired color is reached (it darkens).
Puree or blend. Return to pot and cool. Pour into jar and keep refridgerated.

**** WARNING **** Be cautious with this as it tends to run a little warm for some. I substituted 1 tablespoon of habenero chile powder with the regular hot chile powder and only the true pepper heads could eat it.
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Old 13th January 2011, 06:18 PM
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Sounds pretty stinkin good. Think i will print this out and give it a try this weekend on the briskett we're smokin.
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Old 13th January 2011, 09:57 PM
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Great thread. I normally cook roast lamb and spuds when away. For any size group you'll need 2 camp ovens- one for the lamb and one for the spuds. I put about 5mm water in the bottom, maybe a bit more. Put the lamb in fat side down, add rosemary and cook away. Add the spuds later. Simple, but exceptionally good tucker- the aroma of which permeates the air for some time, until all you can think of is that leg of lamb. Once eaten, you realise it was worth the wait.
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Old 13th January 2011, 10:55 PM
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Gonna try it Rally. Thanks.


dirtyRU, hope it works for you. Let me know.


John
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  #5  
Old 14th January 2011, 01:00 AM
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Quote:
Originally Posted by Rally View Post
Put the lamb in fat side down, add rosemary and cook away. Add the spuds later. Simple, but exceptionally good tucker- the aroma of which permeates the air for some time, until all you can think of is that leg of lamb. Once eaten, you realise it was worth the wait.
I can certainly recommend Rally's lamb roasts whilst camping, they are absolutley delicious

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  #6  
Old 14th January 2011, 02:23 AM
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There are 2 blokes who know more than just about anyone about cooking in the bush. If you can get hold of any of Malcolm Douglas' dvd's he always does a cooking segment on bush cooking on his tv shows. The other bloke is Major Les Hiddins aka The Bush Tucker Man. He did some great shows some years back. In Australia, it was shown on the ABC so you could try The ABC Shop.

Both Malcolm Douglas and Les Hiddins formed good personal relationship with Aboriginees who still live off the land. What the Aboriginees don't know about the land you could write on the back of a postage stamp, and through both men much can be learnt.

Hiddins is now helping Vietnam Veterans, while Malcolm Douglas tragically died last year- an irreplaceable loss.
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  #7  
Old 1st February 2011, 10:00 PM
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Quote:
Originally Posted by Rally View Post
There are 2 blokes who know more than just about anyone about cooking in the bush. If you can get hold of any of Malcolm Douglas' dvd's he always does a cooking segment on bush cooking on his tv shows. The other bloke is Major Les Hiddins aka The Bush Tucker Man. He did some great shows some years back. In Australia, it was shown on the ABC so you could try The ABC Shop.

Both Malcolm Douglas and Les Hiddins formed good personal relationship with Aboriginees who still live off the land. What the Aboriginees don't know about the land you could write on the back of a postage stamp, and through both men much can be learnt.

Hiddins is now helping Vietnam Veterans, while Malcolm Douglas tragically died last year- an irreplaceable loss.
Doesn't Robert Graves have something about Bush cooking in his Bushcraft book? What do you Australians think of him anyway? He was highly regarded here in the US up through the 80s at least, but these days, not too many know of him.

A good source of camp cooking recipes is also found in the older boy scout handbooks. I have my uncles book from the 1950s (US boyscout handbook) and it is full of cooking ideas.
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Old 2nd February 2011, 01:02 AM
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Never heard of him.
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  #9  
Old 2nd February 2011, 05:55 AM
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i'm with Rally on the camp oven cooking. i use white wine (cheaper the better) as the liquid and put in celery, onion and carrot then stick the lamb or beef on top with garlic and beef stock then peas at the end as they only need a few minuets. camp ovens can be tricky until you learn how to keep them at temps desired. the most important thing and i can NOT stress this enough!! BEER is at utmost importance as failure can occur without warning and BEER and only BEER will cure all disasters. you have been warned!
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Old 2nd February 2011, 06:00 AM
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also i have a bbq grill plate which i have some bended reo bars attached that i put over hot coals. i marinate any meat bbqable for this and just slap it in bread roll. no mess no cleaning! just wipe your mouth on your shirt
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