MyFishFinder Forum
The Fisherman's Wharf => Clean-em Cook-em Eat-em => Topic started by: wanabefisherman on Jul 04, 2006, 07:41 AM
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Hi! would anyone have any recipes they like to use over a fire pit, i'm looking for ones you wrap in tin foil and throw into the fire type recipes.
i've got one i'll share piece of tinfoil (aprox 1 ft. long), put a dab of butter on foil, place raw ground beef on top, then add your veggies what ever kind you like (peppers, onions, potatoes, carrots,celery) these need to be small i like to use a veggie peeler to cut spuds & carrots as they take a little longer to cook, add salt & pepper or any seasonings you prefer and wrap up in your tinfoil and throw into fire for about 20 min. a great meal.
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How about just using grates? You can do all kinds of things with them.
The only things I'll wrap in foil and put in the coals are root veggies (spuds, parsnips, carrots, etc.)
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there is a half hour special on the food network thats been airing for a while on the exact same subject. next time i catch it ill write some of em down
billybono
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Sure, here's one for large trout, 2 to5 lbs. "Allagash trout": split belly and remove guts and gills, salt and pepper inside and out, You will need a cookie sheet, foil, onion, potato, carrots, and butter. grease the pan with butter, slice the veggies all the same size, then spread them onto the pan, fill the trout with onion and lay them onto the cut veggies, cover with foil {good seal} then put onto med high fire or Coleman stove, { Two burner} for about 45 min. OK? serve with white wine then catch more fish. :P :P :P paul
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You drink white wine around a fire? ::)
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I think he meant to say white lightning ::)
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This technique is known as en papillote, from the French for "butterfly." The parchment paper was originally cut in a butterfly or heart shape before being filled and folded over. Yes, it's french. As are 90% of the tools and methods we use in the kitchen today.
There are a million of these dishes. Some of them are classics that haven't changed much in decades and some different ones become popular each year. Here are a few of my favorites.
This was classically done with cod or haddock, but I've seen/cooked it with tilefish, halibut, striper, and mahimahi. Not to mention walleye and pike.
Fish of your choice
tomato slices
kalamata olives
butter
red pepper flakes
orange zest
few herb spears of your choice thyme, basil, flatleaf parsley, whatever you've got other than sage
S&P
This is almost always done with steelhead, but I think any salmon works well enough
Fish
carrots
yukon gold potatoes
kalamata olives
lemon zest
thyme
garlic
olive oil
S&P
Slice and blanche the veggies for a minute, toss with the EVOO, continue as normal
Here's my favorite chicken en papillote
chiken thighs
cooked bacon with a pat of the grease
yellow and red grape tomatoes
asparagus spears
summer squash
mint sprigs Yes, mint...trust me
a splash of beer It'll be all the better if the the beer is from a WI microbrewery ;)
Enjoy, Wannabe. If you're camping, you can cook all of these in the oven at home and then just warm them in the fire so you don't have to wait as long.
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I think he meant to say white lightning ::)
;) ;) ;) ;) ;) ;) ;)
hehehehehehe now thats fun...dont care who ya are
billybono
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( Dutch Oven Walleye ) Place a layer of bacon slices in the bottom of a dutch oven. Add a layer of Walleye fillets. Sprinkle black pepper on the fillets.At right angles add another layer of bacon. then another layer of Walleye and pepper. Keep doing this until you run out of Walleye. Cover the dutch oven securely and mound hot coals on the sides and top. Cook for 35 - 40 minutes. ;D you can wrap some spuds in foil and throw them in the coals also.
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. Yes, it's french. As are 90% of the tools and methods we use in the kitchen today.
Sounds great xrhino.
90%? Don't tell my wife that----she is Polish and uses methods and tools from there <90% of the time ;D
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( Dutch Oven Walleye ) Place a layer of bacon slices in the bottom of a dutch oven. Add a layer of Walleye fillets. Sprinkle black pepper on the fillets.At right angles add another layer of bacon. then another layer of Walleye and pepper. Keep doing this until you run out of Walleye. Cover the dutch oven securely and mound hot coals on the sides and top. Cook for 35 - 40 minutes. ;D you can wrap some spuds in foil and throw them in the coals also.
I gotta try that it sounds really good ! Thanks for the recipe .
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Cook up a tupperware bowl full of elbow noodles before camping. Throw a handful in a sheet of tinfoil, hunk of a large chunk of velveeta to throw in top, close the foil up with nice tight, neat seams, and throw it in the hottest nook of the fire. Better than Kraft anyday. What about hobo pies. butter, two pieces of bread and fill em' up. Pepperoni, sauce and Mozz. and ya got pizza at the campsite. Some blueberry pie filling in a can , and ya got desert! Very cheap. Gotta get a good iron though or they stick and just P### ya off.
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What about hobo pies. butter, two pieces of bread and fill em' up. Pepperoni, sauce and Mozz. and ya got pizza at the campsite.
One of my favorites! We always make a jar of sauce with meat and goodies added, then freeze it before we leave. I have lived on them!
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This technique is known as en papillote, from the French for "butterfly."
my understanding of that term means "in paper" 8)
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One of my favorites! We always make a jar of sauce with meat and goodies added, then freeze it before we leave. I have lived on them!
Mine too! Pizzia ones are my favorite followed by cherry pie.
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I aint used a charcoal briquet in years. All I ever use now is oak and maple. Here's my bbq pit out in the woods in back of my house. It's made from 1/4" thick steel, 4'x4' and theres a sliding grill on the side, so I can control the heat. I add or subtract the hot coals as I see fit.
(http://FourWinds.smugmug.com/photos/95070902-M.jpg)
Its nice to sit out here and drink cold beers and tequila.
(http://FourWinds.smugmug.com/photos/95070901-M.jpg)
We aint all that primitive though!
(http://FourWinds.smugmug.com/photos/95070904-M.jpg)
Lobster Hot-tubbing!
(http://FourWinds.smugmug.com/photos/95070905-M.jpg)
A little surf and turf action going on here. Steaks rubbed with pressed garlic, extra virgin olive oil, salt and pepper.
(http://FourWinds.smugmug.com/photos/95070910-M-1.jpg)
...nothing like a little shoogah for dessert!
(http://FourWinds.smugmug.com/photos/95070907-M.jpg)
Good times! The pic is blurry like my vision after about 19 Silver Bullets! *belch*
(http://FourWinds.smugmug.com/photos/95070908-M.jpg)
:w00t:
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Awesome Higgy!! :thumbup_smilie: :thumbup_smilie:
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I'm getting hungry over here!
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Sweet set-up higgy!
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I'm getting hungry over here!
me too, when is dinner higgy ;D
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Tremendous!!! I want to come over. ;D
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me too, when is dinner higgy ;D
Maybe I should weld up some big honkin portable firepit on skis and tote it to our iceshanty.com get togethers? A couple feet off the ice, and maybe it wont melt a huge hole? :w00t: :cookoo:
Seriously though... if anyone is around my neck of the woods, just holler and we'll put on the feed bag. :thumbup_smilie:
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That's awesome!! :thumbup_smilie: You the man. That lobsta looks succulent, especially w/ a big hunk of cow sizzling next to it. :w00t:
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Wash and scrub potatoes. Double wrap whole spuds in tinfoil. Find some good sticky mud, or make your own. Throw some sagebrush leaves in mud for a little steamed in flavor if you want. Cover wrapped spuds with a good 1/2" to 1" of mud. Throw them in the fire. When mud starts to harden, roll spuds around alittle for even cooking. When mud is dry, hard, and starts cracking; they are done. Use oven mits to break off mud and remove first layer of foil. ussually takes 1/2 to 1 hour to cook. :P
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INGREDIENTS:
1 bag shredded hash brown
6 eggs
1 lb sausage or ham, cooked, I prefer spicy breakfast sausage
1 medium onion, chopped
2 cups shredded sharp cheese
seasoning salt and pepper
red, yellow, or green peppers, optional
Salsa is always a nice add too ;D
PREPARATION:
Take an aluminum foil cooking bag sprayed with pam, sprinkle with seasoning salt and put some pats of butter in the foil bag. Open a bag of hash browns, beat eggs, chop onions, pour all ingedients into the bag of hash browns, and mix by squeezing.
Then pour the mixture into the foil cooking bag and spread out. Add some salt and pepper, more seasoning salt, and a bit more butter on top of the hash brown mixture. Place the aluminum cooking bag on a preheated grill (medium heat)/coals and turn the bag every five minutes. The bag will start to puff and you can open it to check for doneness.
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Fire Pit Onions, bloomin good!! :o
4 large Vidalia onions
1/4 cup butter
4 cloves of garlic
salt and pepper, to taste
PREPARATION:
Peel onions and cut each one into quarters, keeping onions together. Place 1 tablespoon of butter and 1 clove of garlic in the middle of each onion. Double wrap each onion in foil and place on hot coals.
Cook for 30 to 40 minutes. Carefully remove from coals and unwrap. Season with salt and pepper, then eat. You can also serve with a Ranch dip or hot sauce.