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Old 06-14-2015, 03:54 PM
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The YJ outdoor cook

OK. I got here yesterday cuz I needed some answers on the YJ that I bought new for the wife in 93. Everyone helped a lot. Want to give something back and it seams that yous guys (& gals) got it covered. Except for this. Thought i'd start with some Santa Maria BBQ that I modified for the camp fire (alum foil/fool proof) or a couple of guaranteed salsa recipes. Got a good sweet potato salad recipe. Anyone want to join the world wide food organization known as G.G.P. (gourmet guinie pig)?

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Old 06-14-2015, 06:34 PM   #2
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Sorry but what exactly is this tread about?

The recipes sound good but I want to know them.

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Old 06-14-2015, 07:31 PM   #3
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Sweet potato salad

lay it on us man, sounds yummy.....
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Old 06-15-2015, 12:33 AM   #4
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16 year old jeeper here, I'm all ears for good food!
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Old 06-20-2015, 05:24 PM
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what's this thread about

Food. Maybe before you get into your YJ, maybe as you are driving your YJ off road, maybe when you park your YJ around a camp fire or maybe when you are just talking about YJ's and somebody says "pass another beer and is anybody else hungry". If when you say that and somebody passes a bowl of pretsels and you take that as food,then I can't explain it.
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Old 06-20-2015, 06:09 PM
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sweet potato salad

OK here we go. 1/3 cup of olive oil. 1/3 cup of golden raisins. 2 tsp of curry powder. Now. get used to stuff like curry powder or Miso(japan) or a lot of different things from some place that might be called the Pan Asian market. I got some of this salad in the fridge and this works or I wouldn't pass it on. Back to it. Oil into a frying pan. Medium heat. Don't think deep fry. raisins and curry in for about 30 seconds only. Into this you throw 1 cup of plain greek yogurt. mix it in. taste it and throw in some salt( I like big chunk sea salt) and then taste it again. At this point I would think that you would have already peeled,cut into small chunks and boiled the sweet potatoes.(about 2 lbs/1 kilo whatever). A word on sweet potatoes. Some places call them yams but you want the ones that are orange/brown inside and pointed on the ends. This is important for the sweet potato pie that is for desert and this is important, not crunchy and not mushy. I hate mushy potato salad.Poke em with a fork and get a feel for it. in easy is too much. Now. After you drain the potatoes and while they are hot, put em in a big bowl and get creative. The recipe that I started with called for some green beans but I put in 1/2 cup of frozen peas. You could add 1/3 of diced carrots or even radishes.I didn't. I put in 1/3 cup of slivered almonds. Cilantro is what you clean out from under your lawn mower so this is the last I want to hear about it.Now pour in the stuff that is still warm in the frying pan and mix it all up. Don't go crazy cuz if the potatoes are overcooked they will break down(mushy.Yes I did it. Once) Put the bowl in the fridge overnight to let the flavours work around. Enjoy with fresh ground pepper and salt and maybe a little green onion on top.
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Old 06-20-2015, 06:39 PM
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easy tomato salsa

This stuff is good nuff said. First thing I gotta say is that this stuff is like workin on your jeep. If you don't got a piece of angle iron use 2 pieced of flat bar or even better redesign the thing to make it stronger. Here, add something that you like or think might taste better. Remember. If you are a crappy welder that backyard scrap is going to break off. Here, somebody is going to spit it out and throw a beer can at you. Bin there&done that so you don't have to. Here we go. A take on traditional Italian salsa. You need a blender. Romano tomatoes. This is what I do. At the Pan Asian market they got tomato sauce(not paste) in like big ketchup packs. Cut off the corner and squeeze it out foil packs. The stuff you want is from the Fillipiens.(bad spelling I think) It's a little sweeter and they got stuff there that has spices for spaggetty sauce (later recipe). They got small and larger packets and they are usually cheep so stock up. This recipe is for a medium to large batch just to confuse you. Seriously, you can put in a small pack and 3 tomatoes or a large pack and 1 tomato. Sometimes in the winter, tomatoes aren't great and are expensive. Next. In the blender
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Old 06-20-2015, 07:18 PM
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tomato salsa etc

1'st thing,I need to add to the sweet potato recipe. Taste the stuff in the pan and add curry if you want to. Old or bin stuff is weak. That's why taste. Now. Into the blender put 1 tbl of olive oil, 1 clove of garlic(yes I'm a coward after I tried to slip in 3/4 and got caught), 1 packet of tomato sauce and 1/3 to 1/2 cup of slivered almonds( everyone that tries this says "oh there's cilantro in it"). Oh yeah, 1 tbl of Miso (Japanese barley paste used in soups etc) Now, and don't touch that button yet, 1 romano tomato. only 1. No seeds or juice. No. Hit the button on pulse only till that tomato is broken down,and of course, you should have cut the thing into 4 pcs. Pour the stuff into a bowl (is it thick.thats why no seeds or juice). Into the bowl goes 1 or 2 more tomatoes. again no seeds or juice and everything is now chopped for salsa. some like big chunks and some like small dice. A little sweet onion. Only about 1/3 cup. A little sweet bell pepper. Maybe 1/2 cup. Fold it all together. Gently. But don't get attached to the stuff, it's going to get attacked. I use restaurant style taco chips. Anything with salt and that's why you don't put it in earlier. Enjoy. (it was the oil that thickened it)
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Old 06-20-2015, 07:54 PM
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sweet potato salad again

Last point.(I've forgotten more than I can remember). when the raisins plump up and the curry is mixed in, turn off the heat. When you taste the stuff in the frying pan don't swear at me. I don't like greek yogurt and it was hard the first time I did this. Do I need salt or a garbage can. The next morning there is no yogurt taste. Just trying to help here and get better as I go. This brings me to my last point (I know). This thread needs to be an exchange place and if you know anyone that does good food for camping or BBQ, ask them and bring it here. My next one is a twist on Santa Maria BBQ that cooks itself in tin foil and somebody might pull a gun to get the last bit of gravy. Yes it's legal to have gravy around a camp fire and this stuff has Dijon mustard in it and you pull it out of the cooler and put it on the fire.
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Old 06-20-2015, 08:15 PM   #10
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Man all these recipes sound so delish....
But my YJ demands all my free time. But one day...
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Old 06-21-2015, 12:56 PM
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Momo, you don't get it. You work on the jeep and you pass this info on to your navigator/signifigant other. When they bring you a cold one they got a bowl of salsa and chips and renew your energy. Keep on workin on that jeep but take a break for this and jeepin is just a little better even if the thing is in pieces up and down the driveway.
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Old 06-24-2015, 11:14 AM
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Santa Maria

This is originally a cowboy/open fire style of cooking. The good cuts of meat go into the big house and the ranch hands figured out how to cook the tougher cuts. 1st off, every cook needs their own blend of spices and for this style this is a good starting place. 1tbl fresh black pepper, 2tsp salt, 1/2tsp paprica, 1tsp garlic powder, 1tsp onion powder, 1tsp dried rosemary, 1/4tsp cayenne pepper. I usually multiply by 5 and keep it in a large shaker. It lasts a couple of months and you will want to use it again and again. For this you want a Tri-tip roast. Key word being roast and least amount of money. I never found a Tri-tip and think that it is a mid western term. What ever size you want. Lots of people or just 2 but for 2 I get about a 2 pounder and have sandwiches after. The spice mix gets rubbed on all surfaces of the Tri-tip (lots of spice), cover and refrigerate for at least 4 hours. Just before you throw this thing on the BBQ and remember, this is not the tin foil recipe, this is the ranch hand recipe, you mix up the following. 1/2 tsp of Dijon mustard, 1/3 cup red wine vinegar, 1/3 cup veg oil and as many as 4 cloves of crushed garlic depending on size of the piece of meat. Meat on the Q. Turn it and baste with the mixed juice every 3 min untill internal temp is 160f. It will turn black and crusty on the outside and this is it's signature. Tender on the inside. Juice amount was for a 2 Pounder.
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Old 06-24-2015, 11:49 AM
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Santa Maria Tin foil

1st thing, a couple of comments on the above. Spices. This was a starting point and I use Hungarian peprica but I don't put in pepper flakes or otherwise heat it up any more. I put the hot sauce on the table for any one that wants it. Now here is the modified recipe, everything same as above except for method. Refrigerate for 3/4 hours and then set up a foil pack. 3 layers cross folding. Course cut onion on the bottom maybe small cut potatoes but anything like that to keep the meat off of the bottom and the onion does the juices good. Mix up a 1/2 batch of the oil/vin mix and pour it over the meat that is now in the foil. one side then turn the meat over and finish. Wrap up the pack and put it near but not in the fire. In an over we want about 350f. For 2 lbs about 3/4 of an hour then carefully open it up and check. If not done turn the meat over and rewrap. When done, let the meat relax for about 10 min with just a piece of foil over it. Don't you dare discard the juices in the foil. No one would after opening the foil and getting a good smell and probably a good burn. A little bit of flour into the juices and tell everyone else that they can't have any cuz it's just for you. See how that goes over. It's easy to boil and mash some potatoes at the camp fire and you can add some of that water, a little of the spices and a little more Dijon mustard to the juices. Enjoy.
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Old 06-24-2015, 12:19 PM
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Santa Maria Comments

A couple of things. I said up top somewhere that you take the foil pack out of the cooler an put it to the heat. this is good. The rubbed in spices and poured over oil/vin mix get to tenderize the meat on the 2 hour ride to the camp fire. This foil pack thing works good for a veg mix of say mushrooms potatoes and carrots. A little spray oil on the foil. A very little of the spice mix and a tablespoon of water. Time would be about the same as the meat. One last thing is that you really can't mess this up because if you loose track of time, as long as you haven't opened the pack and not been able to close it properly because of accidental achohol poisoning, the meat just gets more tender and the trapped juices keep it moist. 3 layers of foil help if you passout and forget about it for 3 hours. Maybe
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Old 07-01-2015, 05:22 PM
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I got lots more if anybody is interested. 50 salsa recipes for sure. More main dishes and if anybody actually cares I can give you buttertarts, cheese cake tarts or a sweetpotato pie that will stop you from ever having a pumpkin pie again. All at the camp fire. If everybody is out in their jeeps at this time of year, good. Just say hay or hello. Thanks/rick
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Old 07-05-2015, 12:30 PM   #16
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I like Dutch Oven cookin!

You can bring along a "small" oven (10 qt) and cook over the campfire.
One I do is good for pork, beef, game hens, you name it. I usually use a 12 qt.

Heat up the oven (over a fire). Fry 2-3 slices of bacon. Remove bacon,eat. Take a 2-3 lb chuck roast, bone in, and cover it lightly with seasoned flour. Brown in the oven on all sides. Once browned, fill the oven with water till it just covers the roast. Add 1 beef bullion cube. 2 cans of mushroom soup (condensed), 1 package of onion soup mix, 2-3 chopped cloves of garlic. S&P not required.
Simmer for an hour. Add 4-5 peeled, diced potatoes. Simmer for another hour.
Add a pkg. of baby carrots, a chopped white or yellow onion, and chopped celery tops.
Simmer another hour. Add quartered whole mushrooms (1 package). Simmer another hour.
During this time keep the water topped off, just covering the roast and at a constant simmer.
The last 40 min. make a double or single batch of drop biscuits (dumplings) I use Bisquick. I add some poultry seasoning and coarse ground pepper to the mix. Drop the dumplings in (table spoon size), enough to cover the top of the roast. Cook 20 min uncovered, 20 covered. They should be fluffy when done.

Dig in!

BTW at each hour have a beer and a shot.
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Old 07-25-2015, 12:36 PM
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mouth watering

Wineslob, that was just like mom used to make. No dumplings. Yorkshire puddings. But It brought back the memory. Thanks. Using the bacon fat to brown the roast was what she did and if I got there first, my sister didn't get any.

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