A Dutch Oven Fatty (pic heavy)

Not sure why I haven't posted this cook yet. It was from my first camp trip this spring.
I've made plenty of fatty benedict breakfasts while camping but usually use the little charcoal cooker. This time I gave the dutch oven a try.

For a change, I went with a chorizo stuffed fatty.

I brought some of my home canned chorizo with me, added it to fried tatoes, onions and cheese..

Rolled out some spicy sausage in the gallon baggie, and used the stainless fatty piston that awesome friend Rolf sent to me from Germany. (Thank you again Rolf!) I've had the stainless piston for a few years and just love it! It's a lot prettier than my old pvc one too. :)

Filled the piston with the stuffing...

readied the bacon weave...

wrapped and ready to chill overnight. I put it in the ice chest. 

For the fatty benedict, I usually toast english muffins. This time I went with the Indian fry bread.

2 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp sugar
1 cup milk

heated the oil....

I hand patted these to about english muffin size, then fried til golden...

These things were so tasty hot off the fire. I had to slather one in butter and snack on it while doing the rest of the cooking.

I placed a small perforated round pan in the bottom of the oven to keep the fatty out of the drippings...

into the tractor rim with a few hot coals shoveled on top..

I let the fatty cook from the outside in...then moved the hot coals to brown the center of the fatty..

back to the fire...

I made some chipotle hollandaise sauce.  I beat three egg yolks, add butter one tbs at a time til the eggs thicken..then add lemon juice to taste, S&P and chipotle powder.

 Whisk constantly over the low heat side of the fire.

Fried eggs in butter and breakfast was ready.

The sliced chorizo, tatoe stuffed fatty..

sittin' on a fry bread...

topped with an egg and drizzled with the chipotle hollandaise sauce...

I think this was my favorite fatty to date. The chorizo had just the right amount of heat. I loved the fry bread and the small addition of chipotle powder in the sauce made a big difference.
Not sure why I don't make this meal at home. I'm going to make a point to cook camp food at home in the future.

Hope everyone is staying safe and keeping cool. My garden is doing great. I have squash running out of my ears, but I'm glad to have it. :)

Thanks for stopping by!

Chickenfried Canadian Bacon

Another campfire breakfast at the little lake. 

Lighting a few logs in the tractor rim...

First, I made some biscuit dough and put a skillet of hash browns on the fire to fry...

I covered the biscuits to catch some heat. They rise under the lid and when the bottoms brown, I just turn them over...They take about 20 minutes but I keep an eye on em.

I brought some of my cold smoked Canadian bacon with me...

sliced about 1/4" thick...

gave the bacon the flour, egg/milk wash, then back into the flour and seasoned with cracked black pepper...

the bacon ready to fry...

I fry them over high heat, then remove them from the skillet to catch some smoke and keep warm on the low heat side of the fire..

made gravy with the skillet drippin's and started a skillet of butter for the eggs...

That's pretty much it. Breakfast!

I split one biscuit open and covered the bottom half with gravy...

added fruit to the plate to make the meal look healthy...

The chickenfried Canadian bacon is crisp on the outside and so moist and tender in the middle..
One of the reasons I love cold smoking bacon, you have so many options on how you want to cook it later.

This was one of those "stick to your ribs" breakfasts that had to last all day.

The camping was great and the fishing was OK. I didn't get skunked anyway. :)

The weather has started to heat up here. Not as bad as in some locations of the US. Hope those in flood areas stay safe.
Have a great weekend everybody!