Please read no further if the words "yucky" and "euwwwwww"and "gross" are in your vocabulary. You are not mature enough for the following. Also read no further if your idea of fine foods are a big mac with fries. Aficionados of beef stew in a crock pot with kidney beans who call the swill chili will also be bored.
Whether it be geocaching, hunting, fishing, surveying, hiking or just plain wandering around, I love the great outdoors and one of the more enjoyable aspects of this world is outdoor cooking and eating. This ranges from survival foods to elaborate grilling. I will share the preparation of a dish I have recently concocted with you that roughly falls in the category of tailgatery.

Nasty’s canned corn beef and cabbage.

Cover a shredded half head of cabbage with water or beer.
Cut up an onion and a potato and put it on top of the cabbage
Cook covered until almost tender and then add a can of corned beef. NOT CORNED BEEF HASH!
Finish cooking until all is tender. Season with Tabasco, salt, and pepper
Serve with some crusty black bread and an ice cold beer.
Cooking time is less than 30 minutes, great for a Saturday afternoon break from caching.

Now its your time to share.

I have never been fond of cooked cabbage, but I surely love corn beef and cabbage, something about the corned beet that works with it.

I have a similar recipe for Corned Beef and Cabbage that I use frequently. It's wonderful. SWMBO won't touch it tho.

How 'bout Barbecued Shrimp

Ingredients
1 1/2 sticks butter
8 oz. Italian dressing
4 cloves garlic, crushed
2 bay leaves, crushed fine
1/2 tsp. basil
1/2 tsp. oregano
2 tsp. dried rosemary leaves, crushed
5 lb. shrimp (head-on or headless)
1/2 tsp. salt
1/2 tsp. paprika
1 tsp. black pepper
juice of 1 lemon

In a heavy saute pan or saucepan melt the butter, then add the Italian dressing, and mix well. Add all other ingredients except the shrimp and cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes.

Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just bake for 10 minutes. Serve equal portions of shrimp with about 1/2 cup sauce ladled over each one. Have plenty of French bread on hand for dipping.

I have made this a few times with a real Hog's head, (after a Hog Killin in S. Louisiana in years past, but it is too much of a pain in the 'bazooka'). This was after the making of Chitlin's (nasty) and fried pork rinds (decadent).
I now substitute a pork loin for the bulk of the meat.

Hog Head Cheese

Ingredients
10 c water
3 lb pork meat
2 pig's foot (needed to produce the gelatin from the bones to hold it all together) You can use some packaged gelatin and eliminate the feet, but I don't recommend it.
2 ts salt, divided
3/4 lb onions, chopped
1 tb parsley flakes
1 c celery, chopped
1 c green onion, chopped
1 ts black pepper
3/4 ts red pepper
Tabasco to taste (I add plenty)

Instructions
Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and pig's foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery, chopped green onions, the remaining teaspoon of salt, black pepper, red pepper, and Tabasco. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat.

Chop meat well but do not to fine (a little chunky). Mix chopped ingredients and reserved liquid. Stuff into 9"x13"x2" pan. Chill thoroughly.
Slice and eat with crackers & VooDoo Beer. (Abita Beer will do nicely also)

quote:

Originally posted by phat.bak:

In a heavy saute pan or saucepan... cook over medium heat, ... Reduce the heat to low and simmer for 7 to 8 minutes, .... Cook over medium heat for 6 to 8 minutes, or just bake for 10 minutes.

saute pan, medium heat this is outdoor cooking?

EDDIE’S WORLD FAMOUS AWARD WINNING
CHILI
#2

1-lb. Buffalo Burger (you sissy city folks may use ground chuck)
1-Can Bush’s Chili Beans
1-Can Muir Glen organic diced Tomatoes w/ chilies
½ jar of good mild salsa
1-Onion (Vidalia if possible)
1-Bell Pepper
3-Bay Leaves
1-tsp. Garlic Powder
1-tsp Lawry’s Seasoned Salt
1-pack Simply Organic Chili Seasoning
1-tsp. Each of Parsley, Oregano, Basil, Thyme
2-tbl. Worcestershire Marinade
2-tbl. Log Cabin syrup
½ to ¾ bottle of Bud Beer (drink the rest)

Scramble beef in deep iron skillet over a small campfire till almost done, add onions and bell pepper. Pour off any grease if you use that regular hamburger. Dump the rest in pot and bring to boil. Cover and let simmer on LOW for about 2 hours. Stir often as it may stick if the heat is TOO high. Burnt chili ain’t no good.

This message has been edited. Last edited by: ejldixie,

quote:

Hog Head Cheese

How well does this keep? Can you make it up beforehand and carry it with you safely in a cooler? I think it sounds very unusual and authentic and can't wait to try it!

It actually holds up pretty well if kept cool. I have brought some in a cooler for an overniter with no problems. And if it does tend to separate, I'll eat it as a spread on crackers.
The cooler the better. I've even frozen it the nite before, wrapped in foil, and thrown in my backpack. By lunchtime, it was ready to eat.
Enjoy

quote:

Originally posted by AllenLacy:

saute pan, medium heat this is outdoor cooking?

Here's one for Allen ...
1. Take a weeny out of a pack.
2. Stab it with a stick
3. Hold it over an OUTDOOR campfire until done (time varies)
4. Eat

After y'all make your entrees you can always bake a cake. I have not personally done this but I did eat the cake that was made during a Boy Scout camp-o-ree.

Take a store bought cake mix - Betty Crocker, Duncan Hines, etc
Mix according to the directions. Put the mixture in a cast iron dutch oven (grease the inside with butter to avoid sticking). Place the dutch oven on top of hot coals. You can use the ones left over from cooking the entree. Place the lid on the dutch oven and place hot coals on top of the lid. Check back in about thirty minutes. The cake will start to pull off the sides of the dutch oven when it is done. You can also check by inserting a knife blade. If it comes out clean, cake is done. The cake will turn out very moist and tasty.

The cake that we had was placed in a bundt cake pan that fit inside the dutch oven but I was told it could be done in the dutch oven also.

Here is a wonderful twost to the cake. Do everything just like you said except open a can of pineapple and place it on the buttered bottom first. Pineapple upside down cake!

When and where will the next caching cookoff be?

You had me at "corn beef and cabbage"

quote:

When and where will the next caching cookoff be?

Heh! Heh!,Only you were able to discern the primary reason for the post! To answer your question, October 2005 at the White Farm in Lavonia, last years site for the bonfire.
Thanks all for the recipies, I will be trying them. I have already done Edde's chili and it is outstanding!

quote:

Originally posted by phat.bak:

Here's one for Allen ...
1. Take a weeny out of a pack.
2. Stab it with a stick
3. Hold it over an OUTDOOR campfire until done (time varies)
4. Eat

Did that recently except it was a grill instead of a campfire, it was fork instead of a stick and was a steak instead of a weeny. But other than that it was exactly the same.