Cooking Gear & a Couple Recipes

Discussion in 'The Chuck Wagon' started by AzSlim, Mar 20, 2007.

  1. Here you go Chief.

    These are 2 items that will really open up your menu while in the field. I use a GAZ burner for my oven and a Coleman stove for my pressure cooker. Both are small and light weight.

    1. The Outback Oven. This is a backpacking oven that also doubles as your 10" frying pan. I have baked cookies, cakes, brownies, bread, roasts, meatloaf, biscuits, breadsticks - well you get the idea. Anything you bake at home you can bake in this. Mine ran about $60 back in 99 from REI and I have 2 of them. You need to get a gripper handle also. You will need a burner for this, it won't work on a Coleman stove, but will work on the single Coleman burner you screw onto a 1lb propane tank.

    2. GSI Pressure Cooker. I have the 3.5 qt model I think, it is the smaller one. It ran around $65 if I remember right, got it back in 2001. This allows me to pack dried beans, rice, barley, etc so you don't have so many canned goods. I have made stews, soups, beans, shredded meat taco's, shredded meat BBQ, quail and rice and many other meals. Once again anything you can cook at home with a pressure cooker you can do on this. It will work on the Coleman stove, in fact I prefer that over my backpacking burners because the fuel is cheaper. I really like this because when I hit camp to eat around 11:00 or so I will throw together supper, let it cook under pressure from 20 to 30 minutes depending on what it is, then turn off the burner and go back out. When I get back to camp at dark supper is ready, all I have to do is warm it up.

    These 2 items really open up the menu and once you get the hang of them you can put out some great chow.

    Here are a couple pressure cooker meals to try.

    Stew - one pork tenderloin from Costco cubed and braised in olive oil, 1 big potato diced in 1/2" chunks, 1 celery stalk diced, 1/2 onion diced, maybe 1/2 cup of a mixture of wild rice and barley, pinch of ground bay leaf, big dash of basil, bigger dash of dried mustard, some minced garlic, seasoning salt, lemon pepper, Mrs Dash, light sprinke of dried jalapeno's and 2 bullion cubes - either beef or chicken depending on what I have and a blast of paprika to blend all the spices together. Once the meat is braised then add the rest of the ingredients and water up to the handle rivets in the side of the pot. Cook under pressure for about 20 to 25 minutes then turn off the burner and let the residual heat finish the cooking. When the pressure is all gone check out your stew, if it is too thin then fire up the burner and simmer with the lid off to steam out some liquid, too thick then add a little water. Bake up some Pilsbury biscuits in the OB oven to serve with. They only take about 15 mins to bake. Watch the thermostat on the oven and once it hits the B on BAKE then flip the biscuits. If you just leave them then the bottom gets too done. This fed 7 of us.

    Shredded pork taco's - used the other pork tenderloin, they come 2 tl's to a pack and you get 2 packs. Diced up the tl and braised in olive oil, threw in the other 1/2 of onion diced, some minced garlic, seasoning salt, seasoning pepper & Mrs Dash. Once all this was braised I dumped in a can of Rotel Chili Fixings, it has the diced tomato's and peppers along with a little seasoning, and a can and 1/2 of water. Cook under pressure for about 20 to 25 minutes, turn off the burner and let residual heat do the rest. Once all the pressure is gone take off the lid and steam out some of the water, your choice how much liquid you leave in the meat and shred the meat with a fork. Serve with flour tortilla's, shredded cheese, diced onions, diced tomato's, salsa and lettuce from a ready-made salad pack. I heat up the tortilla's on the burner. This fed 5 of us.

    Beans, rice, barley & cornbread - the amount depends on how many people I am feeding. This recipe fed 5 of us - 3/4 cup pinto beans, 3/4 cup black beans, 1/2 cup wild rice & barley. Soak the beans for several hours - this takes out some of the farts. I also clean my dried beans and throw out any busted ones, stems, dirt chunks, etc. Add the beans, rice, barley, seasoning salt, seasoning pepper, Mrs Dash, sprinkling of dried jalapeno's, minced onion, minced garlic, some left-over pork loin I cooked over fire on the first night of camp, filled with water to the rivets and poured just a touch of olive oil in. The olive oil keeps the beans from foaming up and plugging the pressure outlet. Then cook under pressure for 20 minutes, turn off the burner and let residual heat do the rest. Pull the lid and see if you need to add a little more water as the ingredients soak up a lot. Before serving bake up Marie Calander's cornbread. One of the cans fills an OB oven and makes a 10" circle about 3" thick. You can also add a small can of green chiles or corn to the mix before baking. I didn't bake the cornbread this time out because I had a bunch of Biskwik biscuits already made.

    OB oven recipe's

    Enchilada's - cook up your meat, either burger or diced steak with onions, garlic, a small can of green chiles and some dried jalapeno's. Pour a little enchilada sauce in the meat mixture when it is done, then wet a tortilla (corn or flour, your choice) - I pour some sauce on one of my tin plates and just flop the tortilla on both sides - spoon in some meat mixture, sprinkle on some shredded cheese, roll and stick in the frying pan. Repeat until the pan is full, pour the rest of the sauce over the enchilada's, sprinkle on some shredded cheese and diced onions, bake about 20 mins with the thermostat between the A & K of BAKE, you are only cooking the tortilla's. I like to throw on some diced raw onion before eating too.

    Roast - small roast from deer or elk, the eye-of-round from an elk works great. Braise the meat in oil/butter/whatever, when that is done slice up a potato and onion and lay around the roast, add a cup or so of water and a little beef bullion. The amount of water varies on how much stuff you have in the pan, I try and keep it about 1/2" below the top so it doesn't boil over and make a mess. Then bake for about 45 mins to 1 hr, depends on the size of the roast. Keep the thermostat between the A & K. I squish up my taters on the plate and spoon over the juice for gravy.

    Pie - buy some ready made pie crusts, I use Pilsbury and a can of filler - apple, cherry, raspberry. Put the bottom crust down in the oven, dump in your filling and cover with the top crust pinching the edges together. Bake with a higher heat, I like the thermostat up around the E of BAKE and crack the top of the oven by sliding the lid to the side once the oven starts heating up. Bake according to the instructions on the crust, about 45 mins if I remember right. Haven't made this one in a while so don't remember off the top of my head.

    Fresh bread - this works great on a backpack trip. Pack in a bread machine box of ingredients, mix according to instructions, put in the tent with windows closed to allow the yeast to rise, stick in the oven and bake, crack the lid to brown the top. You can make a round loaf or rolls, whatever tickles your fancy. I also cook the Pilsbury biscuits and breadrolls a lot, just remember to flip them at about the halfway mark. I do this when the thermostat hits the B on BAKE.

    Cinnamon Rolls - any of the ready-made ones work, just bring up to heat slowly and crack the lid from the get-go to get the tops browned. Cover with the glaze provided and wash down with ice cold milk.
     
  2. Thanks Slim.

    Would you mind posting a picture or two of your oven contraption? Please pardon me if I don't respond soon, I'm leaving for a business trip for a couple of weeks, but I'm interested in seeing it all the same :D
     

  3. Chief

    Chief Guest

    Yeah I would like to see it also. Have never used a pressure cooker, may have to look into buying one.
     
  4. Here is a couple links to the Outback Oven, looks like it has gone up in price since I got mine. It is basically a 10" teflon frying pan with a thermostat in the handle. And any countryboy can figure out the thremostat, it says WARMUP BAKE BURN. There is a heat diffusion plate that you put on your burner that raises the oven about 1/2" above the heat, then put reflective tent over the top to keep the heat in.

    http://www.wildernessdining.com/bp167002.html

    http://www.rei.com/online/store/Pro...57&parent_category_rn=5760734&vcat=REI_SEARCH


    Here is a link to the pressure cooker. I use this both at home & out in the field. The big thing to remember with a pressure cooker is to make sure there is plenty of liquid. Once the food is done you can always steam some liquid out, but it really, really, really sucks to run out of water. I did it once and it took me quite a while to get my pot clean and ready to use again.


    http://www.wisementrading.com/campcookware/pressurecooker.htm

    http://www.gsioutdoors.com/products/hardanodized/40500.html
     
  5. Here are a couple more recipes


    OBO=Outback Oven

    Meatloaf - lb burger, 1/2 pack saltines, 1/2 onion diced, big blast of ketchup or bbq sauce or sweet/hot mustard, maybe some diced peppers, an egg. salt, pepper, Mrs Dash. Put all ingredients in a big zip-lock bag and mix real good, put in the OBO oven in a loaf or rolls and bake for around 30 mins. This comes out different about every time I make it because the only constants are 1 lb burger, 1/2 pack saltine crackers, onion and the egg, the rest all depends on what is in my chow box.

    Oven Baked Spuds - Necessity is the mother of invention, well forgetfullness is the father. Came up with these when I spaced out butter & oil on a day trip. Slice taters in 6ths or 8ths, nice long slices, arrange in layers in the OBO and season each layer. Bake in OBO for 30 to 45 mins, depends on how many spuds and how thick you sliced them. I have added pepper and onion slices too.

    Pressure Cooked Quail - 6 to 10 quail breasts, cup of Minute Rice, cup of water, blast of teriyaki sauce or orange juice. Cook under pressure for 12 to 15 mins, depends on how many quail. Then turn off heat and let residual pressure finish up cooking. If you don't want to use teriyaki or orange juice then I like to add chicken bullion to the rice and a little diced onion and some dried jalapeno's and dried garlic slices.
     
  6. I just picked up a 6 qt pressure cooker for use in the trailer. I've never used one, and plan on practicing a bit with some of the recipes that came with it. I read Slim's posts here about a year ago, and stumbled across one at a store which was pretty darned expensive. A quick google brought up the pressure cooker outlet which is where I purchased mine at a substantial savings (including shipping costs) over anything I could find locally. It arrived tonight and will get broken in when I return from business travel.

    I'll be sure to try some of your recipes AZSlim - thanks for posting them. If I happen to conjur up a good one I'll post it as well.
     
  7. heres the kind of stove I have its korean war or vietnam era surplus. runs on gasoline. I call it the rocket since it sounds like its about to take off when first lit. works great for cooking campbells chunky soup. just dent the side of the can throw it on the burner when the side pops back out its done. let it cool and then open the can and enjoy.
     

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