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Looking For Inputs

K

KYHeirloomer

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Anyone who camps, fishes, or hunts might want to check out the camp cooking section of my website. You can find it here: Camping Food. The Camp Cook.

I'm always looking for inputs. So if you've got some fish, game, or camp cooking tips, techniques, or recipes you'd like to contribute, please send them to me at brook@the-outdoor-sports-advisor.com.

I'm looking forward to hearing from you.
 
KYH, I found your site very interesting. I spent over 10 years as a Scout Master and grew up in the Adirondacks. I enjoyed reading your links regarding hiking, fishing and outdoor cooking. Especially the dutch oven cooking.With the BSA we had a very big dutch oven cooking movement and it has really grown through the years.

I really enjoyed the art work It reminded me of the Field and Stream Magazines tip section I grew up with. That section was my favorite part of the magazine as a kid, lol.
 
Glad you liked it, IC.

I spent a long time in the Scouts, starting as a cub and progressing up to leadership roles. It's a great program. In fact, I earned the cooking merit badge mostly on the strength of the pineapple upside down cake I made in an open fire with foil as the container.

But do send me some of your suggestions so I can run them at the site.

Field & Stream. Ahhh, how well I remember it. The only one of the big three I never wrote for. But that's because I told the editor that the art department was running the book, not the editors, and he got his nose out of joint. Imagine that. :rolleyes:

BTW, saw that you signed up at Cheftalk. I think you'll enjoy it over there; a nice mix of professionals, serious foodies, and home cooks.
 
I like the site and the recipes look good. I love to camp and I would love it if someone else would cook your recipes for me when I'm camping! Personally I don't do anything for camping that requires pots and pans. Since for me camping is a vacation and I don't want to do dishes. We take that time to eat sausages grilled over the campfire and I bring lots of fresh fruits and veggies. Will also grill toast on the fire. Anything we can do on a stick or in foil is my kind of camp cooking.
 
I know exactly what you mean, jfain. Lot's of people feel that way. I even know people who precook all their meals in boil-in-bags, and then just heat some water in camp.

On the other side of the campfire, are the historic reenactors, who replicate hearth cookery in their camps. When we're at such an even we typically have at least two Dutch ovens, several skillets, and a pot or three.

But there isn't a whole lot you can't make wrapped in foil. See, for instance, my comment about winning the cooking merit badge. And you'd be surprised at what can be done with a forked stick----or even a straight one. Keep in mind that a stick is just a skewer, and the world is full of foods made on skewers and cooked over coals. If, instead of a hot dog, you suspend a slice of steak or chicken from your stick, you have, in effect, made a satay. Ditto any kind of kebob, etc.

If you read my introductory notes to that section, though, you should pick up on the idea that it includes not only things you actually cook in camp, but things you can cook at home as well. All of the fish recipes, for instance, are based on the idea that many people take camping/fishing vacations, and bring home a lot of their catch. Ditto hunters. Etc.
 
I should have mentioned, for folks who may not have picked up on it, that my newsletter includes a recipe each week that does not appear on the site itself.

So if you like my recipes you might want to subscribe for no other reason.
 
KYHeirloomer said:
If you read my introductory notes to that section, though, you should pick up on the idea that it includes not only things you actually cook in camp, but things you can cook at home as well. All of the fish recipes, for instance, are based on the idea that many people take camping/fishing vacations, and bring home a lot of their catch. Ditto hunters. Etc.
Click to expand...

I did notice that. Keep those venison recipes comnig. You know I always have a freezer packed with it. I think I've made venison about every way possible but I'm still looking for new ideas.
 
In that regard, one thing most people are not aware of is that venison can sub in almost every lamb recipe. Just watch your oil content a bit, cuz lamb does have more fat. But otherwise venison really is suitable.
 
KYHeirloomer said:
In that regard, one thing most people are not aware of is that venison can sub in almost every lamb recipe. Just watch your oil content a bit, cuz lamb does have more fat. But otherwise venison really is suitable.
Click to expand...

Yup I've made a lot of Greek, Turkish and Morrocan venison. It works really well. I've also done curry, fajitas, stir fry, schnitzels,meat loaf, hamburgers, chili, meatballs of every variety,bolognese, stroganoff, goulash. We eat a lot of venison. You get the picture :) Still we like it and it's pretty healthy. Because they eat roots, berries and nuts it has omega-3s, it's low in fat and it's environmentally friendly.
 
>You've done tons of work since I was last there! Lookin' good! <

Thanks, Kev.

We're working hard at making it the best outdoor site on the web. And if our standings with the search engines and the various web-rating groups are any indication, we're doing incredibly well getting there. Especially for a site that's only 5 months old.

Next step: I've just gotten a digital camera. Soon as I learn how to use it, I'll start taking new pix (virtually all of my others are slides), and we'll start factoring in more images.

We're also going to be adding some special features for the newsletter subscribers, hopefully broadening the community feedback section to include a forum (I really want user inputs so that it's more than my site), etc.

It's a lot of work, for sure. But a labor of love that, eventually, will return some dollars as well.
 
You mean like Coleman camping stoves/grills or something bigger? Amazon.com has a few selections.

I don't know about fold-up, but this is about the most portable grill I've seen and its a Coleman:
4109hFNkH4L._SS500_.jpg
 
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