Chickenfried Chops, Biscuits, Gravy, Fried Taters n Eggs

Another campfire breakfast. One that will last you all day. lol
I love chickenfried pork chops and the addition of wood smoke just sends them over the top for me.

This was a cook while camping...
Started some logs burning in the tractor rim. The weed burner really gets the fire going fast, even if the wood is damp.

Then added a skillet of sliced tatoes and onions...

next came the biscuits. Oiled my pie tin, placed the biscuits inside, topped with another oiled tin and wrapped the whole thing in foil...

I just flip and rotate these over the fire til done.

seasoned the pork chops, dredged in flour, dipped in an egg/milk bath and back into the flour...

fried til golden and set on the low heat side of the fire to keep warm and catch some smoke..

made skillet gravy with about 3 TBs of the drippings, flour, seasonings and milk...

also fried my eggs in butter, basting the tops with hot butter to "set" them...

the biscuits take about 20 to 25 minutes depending on your fire...

That's it! Breakfast

I think enjoying it by the lake while fishing made the breakfast taste special. :)

I like to make extra chops and have them later in the day for a quick leftover meal while at the lake. They taste pretty good cold.... Maybe I'm just not picky. lol

Had some nice rain here this week. Everything is greening up and the rose bush is starting to bloom. Life is good! :)

Campfire Surf n Turf

 When camping we always have a "steak night". The last few campouts, "steak night" has morphed into "Surf n Turf" night.  I don't mind one bit..... Fire smoked crab legs are one of my favorite food groups! :)

I make the taters first. Spit and insert a sliver of onion, slice of bacon, pepper, salt and butter. Then wrap and onto the fire..   These would be good with jalapeno and garlic added too.

Also added a skillet of mushrooms, garlic and butter...

Then I start some garlic butter...

When the tatoes were almost tender, I added the seasoned ribeyes and asparagus....

Lastly the crab legs... they just need to heat through and catch some smoke....

That's it! Supper

I was happy with a few legs and a mug of hot garlic butter. I know I say it a lot but this is one of my favorite camp meals. :)

The weather was a bit cool but the fire felt pretty good.

Hope to go again soon!

Spring has been beautiful here this year. Maybe the drought is going to break. Everything is still a bit brown but I can see a few sprigs of green grass poking up through it all.
I have a feeling this is going to be a great year! :)

Meat Stuffed Onions on the Fire

I'm sure there is a better name for these but I'm not one of those people who recite every ingredient in a dish when thinking of a title. lol
example.... I could have called it Dutch Oven Roasted Black Angus Beef Stuffed South Texas Sweet Onions....With...Savory Cubed Herbed Beef Stock Potatoes.

It's just meatloaf stuffed onions.

I've made these before while camping and really like the way the turn out.

I start by placing peeled, cubed tatoes in the bottom of the dutch oven. Then add salt, pepper, any herbs on hand and about 2 cups of beef stock...

Make a meatloaf mixture...

My favorite is on the Lipton Onion Soup mix box. When I don't have that, I make my own using beef bouillon, dry minced onions, onion powder, seasoned salt...then add worst sauce, ketsup, an egg or two, water, bread pieces... I think that's all..

I use large sweet onions...the bigger the better. :)

I half the onions, then remove all but three outer rings...
(save the rest of the onions for another dish)
Place the onions on top of the tatoes. The tatoes help keep the onions upright..

Stuff them with the meatloaf mixture.. I like to mound them high..

then I sprinkle seasoned bread crumbs over the top...just a few for "crunch".

Then place the lid on, top with a shovel full of hot coals...

I rotate the pot and the lid every so often...

These take 35 to 45 minutes...

I love these things!

The onions are tender and sweet, the meatloaf is moist and the tatoes are full of flavor and tender...

I need to make these at home!! Maybe build a campfire in the backyard. :)
They are easy to make and so tasty.

Have had a great spring here this year. Nice weather and a little bit of rain. I've been getting a lot of outside work done that I didn't get to last spring. Life is good! :)

Venison Shoulder on the Fire

One of my favorite ways to cook a venison shoulder is over the campfire. This was a whitetail buck shoulder I saved from last rifle season.
Marinated it overnight in Allegro brisket seasoning (all I had on hand at the time)

Had to detach the leg portion so it would all fit into the bag, then into the cooler...

onto the tractor rim on the low heat side of the fire...

 I flipped and rotated the shoulder every so often, basted it with a kicked up beef stock and added a log to the fire when needed...

I watch for shrinkage and pull-back on the bone...

after about 6 hours, I added a skillet of onions, garlic and peppers over the fire...

also threw a marinated skirt steak on the fire...

didn't take long to char....

heated tortillas and called er good!

This was one of those serve yourself meals. Grab a hot tortilla, fill with meat, peppers, onions and toppings. Everyone has to fend for themselves. :)

I put both venison and skirt steak on mine...

a few of the peppers and onions, then some fresh pico...

It was pretty tasty... but I think everything tastes better over a fire.
I need to go camping just so I can make this again, :)


Thanks for lookin'!