Articles by Date Crappie'est Sandwich Prime Rib for tailgating Drunk'n Flank Steak Cajun Apple Pork Bacon Shrimp Scampi Mashed Potatoes Huli Huli chicken and coconut rice Basil Lemon Salmon Homemade Graham Crackers Mac and Cheese eating contest!!! MORE S'MORES Are you ready for the camping season? Sweet Leek Soup Turkey Tex-Mex! Sweet Potato Apple Sausage Stew Asian Broccoli Slaw and Dressing Healthy, Easy and Delicious! Dutch oven cooking competition! Super Bowl Recipe Kansas City Kansas City Here We Come! Chicago, Chicago….My kind of town! Prime Rib Soup Try something different! Be safe this Christmas cookbook signing Packing your coolers STUFF IT! Let’s talk turkey! It feels like Christmas! Joey Green! How to make your meal stretch Cold wet day is soup day Flying Tip! Pecan Crusted Chicken Welcome 
 Posted on: May 16, 2013 World’s Crappie’est Sandwich
Posted on: May 16, 2013 Prime Rib (tailgating for the football season)
INGREDIENTS:
2 bone-in (2 1/2 lbs) Prime Rib
Aluminum foil
Olive oil
Chopped garlic
Fresh: Chopped Basil, Rosemary
Dry: Thyme and Basil
Italian seasoning
Chili powder
Yellow mustard
DIRECTIONS:
On the aluminum foil, lay the seasoning including chopped garlic, basil, rosemary, thyme and dry basil, Italian seasoning and chili powder. Take your Prime Rib and spread olive oil on the surface. Roll the Prime Rib in the seasonings until it is coated completely, then take yellow mustard and completely cover the entire Prime Rib. Set the Prime Rib in a Dutch oven insert with the bone side down. Cook with 16 coals on top and 8 coals on the bottom, you need to cook 25 minute for every pound of the Prime Rib, so if you have a 2 1/2 lbs Prime Rib the cooking time will be approximately 62 minutes. The meat should just fall off the bone with a fork! Enjoy!!!
This recipe will blow people's minds. Prime Rib in the parking lot of a game or race!!! As you can tell there is not a lot of ingredients and the best part of this recipe is that you can prepare it at home, wrap it up and then head to the game with everything ready for coking. So when you get to the game or race all you have to do is get the coals ready and have your Dutch oven handy and you are ready to rock'n roll!!!
When this Prime Rib cooks up it's going to make it's own sauce and you don't want to miss out on the flavors so have a nice sour dough crispy bread to soak up the deliciousness! You can also make Prime Rib sandwiches if you bring some creamy horseradish sauce and some Aus Jus dipping juice. You will be the king of the parking lot if people smell the meat and sauce that comes from this amazing recipe!!! Posted on: May 16, 2013  Mac: It's grilling season and I want something delicious! Drunk’n Flank Steak
(Serves 4 to 6) INGREDIENTS:
Posted on: February 19, 2013  Cajun Apple Pork Posted on: December 21, 2012  Great side dishes for the holiday season for friends and family. Russet Potatoes Thick Cut Bacon Large shrimp Unsalted butter Whipping cream Sour Cream Chopped garlic S/P Fry up the bacon until crispy, cook the shrimp in a separate pan with unsalted butter, chopped garlic S/P and shrimp. Boil the potatoes in water until done. In a separate saute pan put unsalted butter and whipping cream, low heat until the cream and butter are melted together, warm. Mash the potatoes as you add the butter/cream mix until creamy and delicious. Chop the bacon into little pieces and then add bacon and shrimp to the potatoes. Add your sour cream and mix well, mashing and stirring well. This will be the most popular side dish on any table. Posted on: October 11, 2012 Huli Huli Sauce 1/2 cup teriyaki sauce 1/2 cup ketchup 1/2 cup soy sauce 1/2 cup brown sugar 3 tablespoons sherry 2 tablespoons liquid smoke 3 tablespoons fresh ginger minced 2 tablespoons fresh garlic crushed Marinate 8 to 10 pieces of boneless skinless chicken thighs for 3 to 8 hours and grill on the BBQ 4 to 5 minutes each side. Serve over coconut rice with some reserve sauce that was not used to marinate. Coconut Rice 1/2 cup shredded coconut 1 cup white rice or jasmine rice 1/2 cup water 2 cups chicken broth Soak rice in water for up to 24 hours for best results Drain water and set rice aside In a sauce pan add coconut to medium high heat and toast the coconut for 3 minutes or until lightly brown Add rice, water and chicken broth and bring to a boil Place a lid on the sauce pan and reduce heat to medium low heat for 45 minutes Remove from and let stand with on for 15 minutes then serve Posted on: September 21, 2012  This is an easy tin foil wrap recipe for anyone that has an outdoor grill. As you can tell, I've wrapped the two vegetable sides in with the meal so it can all cook together. I have spinach with garlic and extra virgin olive oil seasoned to liking and button mushrooms wtih garlic and olive oil as well. The Salmon was dipped in olive oil, seasoned with salt and pepper, then we covered it with chopped garlic and then placed thinly cut lemons, fresh basil, ground tyhme, oregano and lemon juice, wrapping it up in foil and put it on the grill. This should cook on a medium/high heat for at least 20 minutes on both sides. You may want to cook it longer if you like the fish to be cooked all the way through. It took me about 7 minutes to prepare this healthy meal and 35 minutes to cook it completely. I served it over a creamy mushroom rice with a salad. This meal has 4 of the healthiest foods you can put into your body. Spinach, olive oil, garlic and salmon. Eat right, feel great! Posted on: August 21, 2012 One of our fans and new friend tells us she is no longer going to buy store made graham crackers anymore. This is the recipe she came up with, give it a try!!! Thanks Lori Philips from Durham, NC.
Homemade Graham Crackers
Posted on: August 17, 2012  California RV Show October 12th to the 21st. Come down to be a participant or be a spectator in this fun and hilarious Mac and Cheese eating contest! Prizes are rewarded to the person who eats the most Mac and Cheese in a 5 minute period. This is going to be a great thing to watch and even cooler thing to watch. Come down and have a blast!!! https://www.youtube.com/watch?v=MMNSKYE4TDI Posted on: May 24, 2012  MORE S'MORES, MORE S'MORES, MORE S'MORES..... Posted on: May 14, 2012
Are you ready for camping season? Now is the time to get your RV or trailer de-winterized before everyone else tries to overload the service areas. Too many campers will wait until the week before Memorial weekend and want the their unit by Thursday May 24th only to find out there is a two week waiting list. Make sure you not only check your trailer but your tow vehicle as well. Is it ready to pull all that weight this year? Pull out all your equipment from your garage set it up to make sure you have all your pieces to that shelter tent, hammock, horseshoe game and Dutch oven set. There is nothing worse than driving 200 miles to your favorite camp site and realize your gas hose for the propane tank has a hole in it or the hot water heater inside the trailer doesn’t work. I can’t tell you how many times I have seen unhappy campers trying to figure out why the fridge isn’t getting cold on camping day 1. Make that list you promised yourself you would make at the end of the season for the odds and ends you didn’t have last year. Extra batteries, wet wipes, paper towels, dish soap, rain gear and repellent. Let’s face it people we are getting older and being very forgetful, remembering what we forgot nine months ago is impossible. Take it easy on your first trip out and keep your menu simple and try using recipes that can be prepared at home before you leave. Pre-make “Dad’s Potatoes” (see recipe below) to have them in your cooler ready to go when you get to camp. Place them on the grill with a marinated flank steak and dinner is ready in 30 minutes. Make sure you have left over potatoes to toss in the skillet the next morning, add eggs and you have a quick, easy breakfast scramble. Don’t forget to take pictures and share them with us on facebook so we can make fun of you! Dad’s Potatoes (from page 142 of Ultimate Camp Cooking Cookbook) Serves 6 to 8 3 tablespoons unsalted butter, at room temperature Salt and black pepper, for seasoning Celery salt, for seasoning Garlic powder, for seasoning 1 pound seasoned Tater Tots . cup chopped white onion . cup seeded and chopped green bell pepper . cup sliced white button mushrooms . cup chopped zucchini Lay 2 feet of aluminum foil on a table and rub some butter along the middle. Add salt and pepper, celery salt, and garlic powder. Don’t over season, because the Tater Tots are preseasoned. Put the Tater Tots across the butter, then add the chopped vegetables. Fold up the sides of the foil, making a canoe, then fold up the ends to ensure that none of the mixture falls out. Now take another piece of foil, wrap it around the air pocket, and roll like a newspaper. Cook for 15 to 20 minutes on both sides over medium-high heat either on a griddle, grill, or in a fire pit. It’s done when all the vegetables are cooked through. The great thing about this recipe is you can either cook it immediately or throw it in your fridge or cooler and cook it later. This is a good side dish while you’re camping. Because of the foil wrap there is absolutely no cleanup. Everyone likes that.
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