17 replies to this topic

[Nimbl Vehicles]

Wonder how that would work in bear country

If you leave your hood open the bear might lick you engine clean
Eco friendly degreaser

[Ted]

Wonder how that would work in bear country

Next rally in bear country we'll find out. We'll pack some bacon around DD's engine block while he is sleeping in again. We'll take notes and let you know what happens.

[Nimbl Vehicles]

Next rally in bear country we'll find out. We'll pack some bacon around DD's engine block while he is sleeping in again. We'll take notes and let you know what happens.

I'm up for that!!! Maybe set up a motion camera??

Maybe we can find some Hobbs bacon

[Ted]

Had to go look up Hobbs Bacon, hadn't heard of it before. I'd like to try that next time we rally. Trade you some Blue Moon for it.
We probably shouldn't use it for DD's truck, though. We'll get some regular bacon for that.

[craig333]

Food camping is really a "it depends" kind of thing. Solo or group. Camping or traveling. There are times I want to keep it really simple, other times I don't mind slaving over a big meal. Just depends. The nice thing about truck camping is you get to have the option.

I'll usually keep it simple while traveling, but once camp is set up its time to eat. I don't believe in suffering simply because I'm on the road.

[HikerCook]

I'd hate to see this thread die without a single recipe being posted so here goes.

Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo
courtesy of chef Jim Gallivan, Red Mountain Spa, St. George, Utah

Pork
6 tbsp paprika
2 tbsp freshly ground black pepper
2 tbsp coarse salt
1 tbsp chili powder
2 tbsp brown sugar
3 pinches cayenne pepper
24 oz pork tenderloin, trimmed, cut into 1 inch thick slices
1/2 cup arugula, loosely packed

Pico de gallo
2 cups cooked black beans
4 medium tomatoes, diced
1/2 cup diced red onion
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 tbsp minced jalapeño pepper
2 tbsp fresh lemon juice
1 tbsp chili powder
1/4 tsp salt


In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin slice with spice mixture. Preheat skillet over medium-high heat and pan-sear pieces until golden brown on both sides, about 3 minutes per side. Divide the arugula among 4 plates and top with 3 slices of the pork.

To make pico de gallo, mix all ingredients. Serve 1 cup over tenderloin.

Note: Chef Gallivan's original recipe called for thicker pieces of pork finished in the oven after pan searing. I reduced the thickness of the slices to enable preparation completely on a camp stove.

[Casa Escarlata Robles Too]

Since I started this thread I should put recipes into it.This is one of our favorites at home and makes for a nice meal camping also.Its stuffed roasted peppers.

The stuffing we use is some kind of fish such as cod or the tuna mix in this picture.You stuff the peppers than add a slice of manchago cheese,works best in a triangular shape.

drizzle some EVOO in the frying pan and just heat till the cheese softens,the manchago doesn't melt well so just soften is ok.These are spanish peppers not the big bell ones.To the tuna mix you add capers, chopped olives what ever spices you like.Simple.

Serve with a salad ,a thin slice of baguette with some EVOO on it and a nice red wine may be a Tempranillo and you have a feast.

This is the coffee maker i use ,with FRESH GROUND coffee.It makes about 4 shots of espresso than we add a little hot water or just drink the shots.I carry a small blade grinder works well with the inverter i have.

good eating

Frank

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[Casa Escarlata Robles Too]

Opps forgot the close up.

Frank

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