Quick, easy semi healthy dinner. Chili cheese fritos, ground turkey, Velveeta cheese sauce (from the shells box), lite fat free sour cream and low sodium bacon bits.
Garlic parmesan crusted rye grilled cheese with baby Swiss, sharp cheddar and left over ground turkey.
I’ll be cooking this at the farm this weekend for Advanced Bushcraft, I’ll post up pics of the process
We made smoked chili tonight. Probably the best chili we've ever made! Smoked 1lb of ground beef seasoned with chili powder over the beans and tomatoes. The chopped it up and added it and 1lb of crispy fried bacon to the mix. WOW....
Can’t let @Lostviking think he can get away with 1 upping me hiding out in the snow on the Canadian border up there! A good start…. An even better finish. 12” of eggs, cheese, spinach, mushrooms, onions, tomatoes, and smoked bacon from a feral pig.
So here a few shots of the camp kitchen set up we used this weekend at Advanced Bushcraft and a few shots of the lamb cooked great time as usual hope everyone enjoyed the food.
This was last night's dinner. It had it all, Beer, Red Eyed Hog, Garlic, Carbon Steel, and a PR4, Peppers, Onions, and Red Eyed Hog in the pan, Roughly 3-4 ounces of Copper Harbor Ale was added as this cooked down. No one seems to know what happened to the other 8oz?? While that was cooking I chopped up some already baked potatoes, and Garlic Smoked Sausage, Smelled Great, added three cloves of garlic at this point, Ready to plate up!
I'm a Luddite on a good day, a near savage on the rest. I like time tested tools. I often look to the old cowboys for those tools. These pans are well proven, and they work so well it's almost magic. If times were reversed, and Teflon pans had come to the market first. Then suddenly someone discovered Cast Iron and Carbon Steel pans. Everyone would toss their Teflon into the trash. Buy once cry once. Teflon is at its best, the day you bring it home. It goes downhill from there, Cast and Carbon improves with use and age. Nobody will be passing their teflon pans down to their grandchildren. I don't think you have much to worry about. You are so far ahead of me it's not even a race. Some of your concoctions are 5 Star restaurant quality. My stuff is chuckwagon/diner food.
Today's Breakfast, What McDonald's could have been, Some Hormel Smoked Ham in egg rings, Eggs after pulling rings and flipping, Served on an Everything Bagel,
I’ve made jerky. Venison backstrap. Lean, no fat, marinate. I use a good peppery spice blend, soy, brown sugar, and a shot of vinegar. Then dry, oven at 205-210 for 24 hours or a dehydrator until it’s just boot leather dry. Vac pac or dry can. Unfortunately I can’t give you a shelf life…because young-uns didn’t let it last beyond about a month!
