Since summer is rolling around I thought I'd see if there is any good ideas out here for the grill. *

My fav thing on the grill is Jalapeno poppers.

How to doo it....

Pick or pick up a couple handfuls of FRESH jalapenos

Cut the jalapenos in half ( So they look like little canoes )

Take the seeds out of both sides with a small knife ( Throw seeds away )

Fill the jalapeno boats with cream cheese

Put back together with the matching jalapeno boat

Take fresh bacon and cut the strips in half ( should be a few inch strips )

Wrap the bacon around the jalapeno and insert a tooth pick through the whole thing ( To keep it all together )

Fire up the grill

Make an aluminum foil looking tray with sides to cover the grill grate. ( Just something so the bacon juices don't drip down on the grill and create MASS FIRE )

Cook until the bacon is done

Jalapeno poppers are then ready to eat. *Chase them with beer(S) and you have a great guy meal fit for a king.

Try it out you won't be disapointed. *Even though they are jalapenos they are not SUPER hot since you remove the seeds.

That sounds great Chris.I will have to give that a try.My favorite is marinaded steaks.You are all missing out on the most awsome tasting steaks if you haven't tried them yet.Your local grocery store has marinade mixes.The mixes normally say to only soke the meat for a very short time,I let them go for 24 hrs. in the fridge.You can take a so-so cut of sirlion and come out with a masterpiece.Works with venison steaks too.My favorite mix is teriyaki *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/thumbs-up.gif

</span><table border="0" align="center" width="95%" cellpadding="3" cellspacing="1"><tr><td>Quote (WINTERFREAK @ April 14, 2002, 08:56am)</td></tr><tr><td id="QUOTE">Since summer is rolling around I thought I&#39;d see if there is any good ideas out here for the grill. *

My fav thing on the grill is Jalapeno poppers.

Try it out you won&#39;t be disapointed. *Even though they are jalapenos they are not SUPER hot since you remove the seeds.[/b][/quote]
Can&#39;t wait to try those poppers!

This is a great idea for a topic!!
A simple marinade that works good for steaks of any "nationality" http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/wink.gif is to just marinate them in straight soy sauce over night. Tastes good and cheap!

If anyone is into smoking food (in a smokehouse..not like a cig -- I know you were thinking it http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/sly.gif ) I have a great recipe for Rainbow trout.

Another thing for Beef steaks that is good is that Montreal Steak spice rub marinade...gives the meat a nice kick. http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif

http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif Montreal Steak spice is Great! I can&#39;t eat a Steak without it! http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/tounge.gif

Fresh Mushroom kabobs brushed with garlic butter and parsley flakes and Garlic Bread with a big juicy t-bone is the ultimate summer BBQ http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/tounge.gif

You guys got me all wound up for some summer food i went and made some kabobs for dinner tonight.Some nice top sirloin steak,green peppers,bacon,onions.Got some beers chillin and i&#39;m set http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif

Im going BBQing now c ya! http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/thumbs-up.gif

</span><table border="0" align="center" width="95%" cellpadding="3" cellspacing="1"><tr><td>Quote </td></tr><tr><td id="QUOTE">Jalapeno poppers are then ready to eat. *Chase them with beer(S)[/b][/quote]

Chris: how could you say "chase with a beer" http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif I usually go thru at least 2 if I&#39;m eating anything with those little green b@#$%rs

Speaking of jalapenos, the canucks on the forum should try the jalapeno flavour Miss Vicky&#39;s potato chips. Try eating a bag without a beer http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/devil.gif

My favourite item on the bbq is pork souvlaki.

</span><table border="0" align="center" width="95%" cellpadding="3" cellspacing="1"><tr><td>Quote (WINTERFREAK @ April 14, 2002, 09:56am)</td></tr><tr><td id="QUOTE">Since summer is rolling around I thought I&#39;d see if there is any good ideas out here for the grill. *

My fav thing on the grill is Jalapeno poppers.[/b][/quote]
I&#39;m copying that one for home, as well as sending it to a friend. *Definitely sound like something awesome to try! *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/thumbs-up.gif

As for grilling specialties for me. *I just to the mundane stuff, burgers, hot dogs. *Both done with generous amounts of BBQ sauce cooked in. *I&#39;ll cook in A1 sauce on a steak. *Good eatin&#39; but probably nothing that stands out in a crowd.

Grilled pickeral(walleye) wrapped in tinfoil.

place one fillet with a teaspoon of butter
season with lemon pepper
salt
a dash of garlic
place two/three slices of green pepper in with it wrap with the tin foil
your ready to cook

cook on bothsides approximately 8-10 min

This is a good topic so I pinned it.

I had to try out my new super powers. http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/tounge.gif *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/wink.gif

http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif I was wondering who did that! http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/tounge.gif

http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif I don&#39;t do this on the grill but it tastes oh so wonderful
*
* Fresh walleye fillets
* egg
* flour
* crushed salted crackers

Batter the fish in the flour, egg, than crackers then fry in melted butter on low heat till outside is golden brown. Use Lemon Pepper and Seasoning Salt to flavour! Mighty delicious! http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/tounge.gif

Venison is nice when it&#39;s done on the barby. I don&#39;t normally use BBQ sauce, but I may try next time I &#39;doo some http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/smile.gif

If you got patience, Catch 25 6" + perch and fillet them so they dont have any bones (need alot of patience or practice). Dip them in a mix of Shake and Bake, eggs and milk. Grill on a frying pan. Make sure to fry some onions, beans and if possible, leftover spagetti from the night before. Simple but makes the best darn breakfest that I have ever had *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/thumbs-up.gif

OK fellas here goes.. LadyKs Famous Filets

Marinate filet mignon in soy sauce, balsamic vinager or red wine vinegar, worshterchire sauce, and montreal steak spice.
I use a ziploc bag for marinating.Marinate about 6 hrs.

Slice onions, mushrooms,red peppers, tablespoon of butter, a little garlic salt.Wrap in tinfoil.

Slice baby red potatoes and toss with Italian salad dressing.Be generous with the salad dressing.Wrap in tinfoil.

Juliene baby carrots, add butter and a little garlic salt, pepper, and honey.Wrap in tinfoil.

Throw it all on the BBQ drink a few cocktails and enjoy!

http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/tounge.gif

Well I guess I know what I&#39;ll be doing for the next couple of months. I&#39;m going to be eating so much I&#39;ll have to start running in july to lose weight for next sledding season. Thanks every one for the great recipes.
Venison steaks marinated for 24 hours using Montreal steak spice, bulls eye bbq sauce, soy sauce, in a tupperware marinating container turning over evey 6-8 hours. And don&#39;t forget the cold beer for the bbqer. http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/tounge.gif

for your baked potatoe,

*1/2 cup of butter or margarine {becel is softest}
*1 cup grated cheddar cheese {i use old}
*3-4 chopped green onions.
*2/3 cup of sour cream.

*mix together starting with cheese then add becel and onions, i just add sour cream for taste but you can put more.

try these beans,

*2 tbsp butter or margarine
*1 cup chopped onion
*1 of 14 oz baked beans in tomato sauce
*1/3 cup brown sugar
*3 tbsp ketchup
*2 tbsp worcestershire sauce
*1 tsp mustard

*melt butter and add onions saute&#39; until clear and soft. add remaining and simmer for 10 minutes, then eat.

now for the steak sauce,

*1 cup water
*1 cup ketchup
*1 envelope dry onion soup
*1 tbsp worcestershire sauce
*1/2 tsp oregano {some use 1 tsp}
*1/4 tsp garlic powder
*1/4 tsp basil
*2 tsp lemon juice {bottled i use}

*put all in medium size saucepan and stir over medium heat until it boils. let simmer uncovered for about 10-15 minutes.

*when barbecuing steak i just flip them once because it is dead already. after i flip them i put on the steak sauce and barbecue till they are done the way i want them.

You should only ever flip a steak once and use tongs dont pierce the meat with a fork.

BTW I dont eat red meat I know this will make you laugh but I cook for lots of people.

There is ALOT of great ideas here!!! *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif

Here is another one...

Herbed Baked Potatoes

4 large baking potatoes
6 tbsp. butter softened
2 tbsp. chopped parsley, thyme and/or rosemary
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Slice each potato at 1/2 inch intervals, cutting not quite all the way through, so the slices remain attached at the bottom. Beat together the herbs, butter, salt and pepper. Gently open the potato slices a little, and between each slice use a small knife to spread about 1/2 teaspoon of the butter mixture. Have the grill ready. Wrap individually in foil, place on grilling rack 4-6 inches above heat. Close the grill and cook for 1 1/4 to 1 1/2 hours, turning occasionally. To check for doneness, squeeze to see if the potato feels soft.



Last edited by WINTERFREAK at April 17, 2002, 1:21pm

Kebab Marinade 1

3/4 cup olive oil
1/2 cup vineger
2 tbsp. grated or scraped onin
1/4 tsp. ground coriander
1/4 tsp. fresh ground pepper
1/8 tsp. turmeric

Mix it all in a bowl, add meat and vegs and put in the refrigerator and stir once and a while

Kebab MArinade 2

1/2 cup olive oil
2 tbs. worcestershire sauce
1/4 cup beef broth
2 cloves garlic...mashed
1/8 tsp cayenne
1/2 tsp ground thyme

Mix it all in a bowl, add meat and vegs and put in the refrigerator and stir once and a while

Kebab Merinade 3

1/2 cup olive oil
1/4 cup white wine vinegar
2 tbsp lemon juice
1 clove garlic...mashed
1/4 tsp ground oregano
1/2 tsp groung cumin
1/2 tsp ginger root
Large pinch fresh nutmeg

Mix it all in a bowl, add meat and vegs and put in the refrigerator and stir once and a while

( So I like Kebab&#39;s...and all 3 merinades are good *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif )

I have a feeling that kebobs will be made this summer... http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/tounge.gif

#### I&#39;m hungry now.

Can&#39;t wait to get home tonight. *Poppers it is.

FishHog

Kebobs and Poppers last night. *Mixed with a few cold ones.
Only problem, is the poppers were really hot. *My poor wife, drank a gallon of water after I told her they wouldn&#39;t be hot, since I removed the seeds.

I love hot food, but they were even a little warm for me.
Good though, just needed more beer brakes than I thought. *Not that I&#39;m complaining.

Thanks for the tips.

FishHog

A quick and easy meal that I like to cook while camping is
what we call hoogies. It&#39;s not a sub but what you do is chop
up chicken breast, onions (lots), potatoes and brocoli get
some (lots) butter and Lawreys season salt and wrap it all
in tin foil (couple layers) and viola, 15 to 20 minutes
it&#39;s done and there&#39;s no clean up!

Or just the usual Delmonico or NY strip on the grill with
lots of beer and Lawreys poured over it. God I love that
smell.

Thought I&#39;d pin this back up....BBQ season is upon us!

Those poppers sound great, I cant wait to try them!!! I love spicy food. I do just about everything on the routisserie over the grill. Beef roasts, whole chickens, Turkey breasts and Pork roast, all turn out awesome!! Just put on and for get about it for a few hours and it always comes out tender. Works great for Pheasant and other wild game too! #### now I hungry

I tried those poppers the other day along with some lake trout I caught last fall, great stuff *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/thumbs-up.gif

We were going for some fish yesterday, but they refused to cooperate... so we went home, picked up some hamburgers, went back to our fishing spot, and pretended we were eating fish.
http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/smile.gif

nico~ what fish doo you catch on that part of the globe when you catch something. And hamburgerfish don&#39;t count *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/sly.gif *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/tounge.gif

Over here we got a lot of grayling, trout and salmon.

Here&#39;s a pic of our only catch from yesterday, we were with 3 and had been fishing from around 9 PM till 2:30 AM, and this was what we cought; one small grayling. I almost had a quite nice "röding" ("char" according to my dictionary), but lost it..
Well at least the 2 bites I got from this one tasted good http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/wink.gif

I&#39;ve never seen or heard of anyone eating grayling...up here they are just for sport. What do they taste like?

Hmm... Not sure how to describe it http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/smile.gif They taste like fish, I&#39;d say.
Here we have to put them back if they&#39;re smaller than 22 cm, if they&#39;re bigger we can eat them. Up here in the north of Sweden we like salt, so we put a lot of salt on our fish (and basically on all the food). I have no idea what it would taste like without the salt, but I like the way I eat them.
Trout tastes better I think, but they&#39;re usually a lot smaller http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/sad.gif

Here&#39;s another pic of my friend with last night&#39;s snack... And you could also get a glimpse of the beautiful Swedish nature..

I must have some swedish in me some where cause I love salt. Salt goes on just about everything.Kool pic nicco thanx. http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif

well, made WINTERFREAK&#39;s poppers again the other day....hot stuff! Some were super hot, others were manageable. http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/wink.gif

TIP: When dealing with jalopenos....wash your hands BEFORE going to the washroom as well.... *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/nervous.gif

For future reference rocket wear rubber gloves when dealing with hot peppers so you dont injure yourself any further http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/devil.gif

http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif * Hey nico, is that a fish your buddy has, i would use that *baby for bait (ha ha ). Just kiddin, the best fishin i have done in the last couple of years is ice fishin, pulling up to a spot, punching a hole in the ice and sittin on your sled wishing for the big one. Oh ya and sometimes thinking what in the he@# am i doing freezing my jewels off in -20, frozen to the bone, not one bite in 3 hours, fingers going blue, feet going numb, but wait, thats what this is all about, its still awesome

my fav .. it is a little out of season.. late summer *Grilled SweetCorn !!!!! yumm * just peal back the husk take off the silk *butter it up and slap it on the grill as some seasonings if you wish *its great !!

I tried a different spin on those poppers that worked real well. I split the peppers and striped the seeds from the middle. Then using only half of the pepper I filled it with cream cheese. Instead of using bacon to wrap them I used a small square of dough (the kind from to tubes of crossaint rolls you buy in the store) After wrapping the pepper I bake it in the oven at 375 degrees until golden brown. One tube of crossaint rolls does about 10 poppers. It still has plenty bite to it but the bread makes it manageable. I&#39;ve made them for my friends and neighbors, it&#39;s been a big hit!

HAHA! the true sledder! Already modding the recipe...actually I was thinking of mixing the cream cheese with salsa next time I make them. *http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/wink.gif

Heres something for you chicken lovers.
I call it BEER Chicken.
1. Have a beer can half full.
2. have some nice chikens with whatever spice you want on it
3. Buy some pie plates
4. Stick the beer can up the bottom of the chicken
5. Stand it up on the pie plate in your Bar B Q and cook till done

But don&#39;t let the chicken fall over!!!

This will make the greatest chicken ever in my opinion

Also my bro MACHzzzz1 says its the best http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/wink.gif

That reminds me that just last week in a magazine I saw an ad for a wire stand that is designed for doing exactly that--it holds your chicken and beer upright on the grill.

Sounds like a poor use for a beer if you ask me.

http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/wink.gif

You get to drink half the can and th chicken is great then have some more beers while eating it http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/biggrin.gif

Sounds like you all eat a lot of crazy food. *I will stick to my burgers, steak, and pork chops. *Last night I went all out and threw both babyback ribs and country style ribs on the grill.

You rebel.

http://www.snowmobileworld-s2.com/forums/iB_html/non-cgi/emoticons/wink.gif

Something simple on the BBQ.Get some water chesnuts and wrap them with a half slice of bacon.Hold together with a toothpick.I use a cookie sheet with alum foil to cook on.Nice appetizer before the ribs or striploins.

I made some kickin burgers yesterday.

you need:
1 lb ground beef
1/2 lb bacon
2 tbsp bbq sauce

Throw the raw bacon in the food processor and give it a good chopping. *Toss the bacon and beef in a big bowl, slop on the bbq sauce, and mix it all up with your hand. *Form into burger patties. *Season with salt, pepper and Lawry&#39;s. *Grill &#39;em. *Yummy!

Note: *Give these burgers your undivided attention while they grill. *They will drip unheardof amounts of grease, causing major flareups.

Finally got to make the jalepeno pops. WOW. Keep the seeds in and have them ready for trail riding. Awesome stuff. I&#39;m going to try the dough around it next, I think I&#39;ll cook it with the bacon on it and then wrap it with the dough. If it works, I&#39;m going to freeze some and wrap them in tinfoil and have trail snaks.

Its that time again....;)

RIBS!!!!!!!MMMMMMMMM :p

Beer marinated bratwurst!!!!!! :D

I made these for the last Mercedes get together last fall. Everybody raved over &#39;em.

I let them marinate in MGD for 24 hours before grilling as normal. Great stuff!!

Teriyaki Pork Kabobs

2 Tablespoons cornstarch
1 can (14 ozs) Swanson beef broth
2 Tablespoons soy sauce
1 Tablespoon brown sugar
2 garlic cloves (minced)
1/4 teaspoon ground ginger
1 pound boneless pork lon, cut into 1 inch cubes
12 medium mushrooms
1 large sweet videlia onion cut into 8-12 wedges
cherry tomatoes
1 medium Green Bell Pepper
4 cups cooked wild brown rice

In a saucepan, mix cornstarch, broth, soy sauce, brown sugar, garlic and ginger until smooth. Cook and stir until mixture
boils and thickens. On metal or soaked wooden skewers, alternately thread pork and vegatables as desired.
Grill for 20 minutes or until pork is done, turning and basting with Teriyaki sauce frequently.
Heat remaining sauce to thin and serve over kabobs and wils brown rice. Yield: Depends on how hungry you are

You can substitute Shrimp for the pork and you won&#39;t be sorry....We usually use tyhe 26 - 30 count, but under 15 works

Be careful this is a dangarous meal....you will eat until fulllll :0:

LadyK brought up the veggies (peppers, onions, etc) wrapped in foil on the grill. A nice variation on this one is to add some fruit with it; mangos, pineapple or peaches (chopped to bite sized pieces) mix in well and add a nice flavour. It&#39;s great as a sidedish with kebobs or ribs.

12 hour ribs. Custom cut from local butcher so as to have about 2 inches of meat on top of bone. 12 hours of marinating in secret dry rub,12 hrs cooking reeeeeeeal slow. MMMM MMMM good!

Originally posted by Team_Arctic@Jun 11 2002, 01:48 PM
my fav .. it is a little out of season.. late summer *Grilled SweetCorn &#33;!!!! yumm * just peal back the husk take off the silk *butter it up and slap it on the grill as some seasonings if you wish *its great !!
:withstupid: :withstupid:
You can&#39;t beat grilled sweet corn if its done right!
I&#39;ll eat anything off the grill, it is way better then any other food! I think thats just because when i&#39;m grilling I&#39;m outside drinking too, so by the time the food gets done anything will taste good!
I love any kind of Brats on the grill, pork loin, or pork chops.

Take a pork roast and slice into 1" thick steaks. Put them on a spit, the same way they came apart with a 1/2" thick slice of red onion, a slice of bacon and some seasoning between each piece of pork. Turn over the barbecue for a couple of hours, cooking slowly. It&#39;s awesome. :thumbsup:

How do you guys do your bake potatoes?

I like to slice them about a 1/4" thick, but don&#39;t cut all the way through. Open up the slices and stuff with sliced onions, butter and spices... close them up and wrap in tin foil. Bake on the bbq till almost done, open the tops of the tin foil and dump on some shredded cheese.
Makes them taste great! :thumbsup:

Originally posted by Rocketman@Mar 22 2003, 03:21 PM
Its that time again....;)
Rocketman, we&#39;re going to start calling you gravedigger for bringing these topics back from the grave. :thumbsup: :D I thought I was bad for seaeching for old topics :D :doh:

I confess...I&#39;m looking for some recipes :sarcasm:

Can&#39;t beat a T-Bone steak....straight cook on fire. Or in the bbQ. And revrnd...I did eat those miss Vicky&#39;s green bag jalapeno chips once...Real Rocket fuel :devil: :devil: ! Could woke the deads with those..

With all these grilling idea&#39;s, we could start an SW cookbook....The snowmobiliers guide to Good eats... = requirements always have a beer handy, makes for the best marinade and tides you over while waiting for food to cook.....

So anyone interested in a massive summer cookout??

:p :p I love ribs and chiken wings :p :p

I got one:
http://www.snowmobileworld.com/forum/uploads/post-51-1048822051.jpg

Is there a story behind that?

Yes there was... deer + train = one dead deer on the telephone pole!

you can not go wrong with grilled teraki chicken breasts and thick steaks, try duck wrapped in bacon with you hunt.

Easy but awesome grilled pork chops

Get some big butterfly boneless pork chops and soak them for a few hours in a bag with
italian dressing and a good splash of that gravy master stuff that comes in the little
brown bottle plus some fresh cracked pepper. Grill them until they are done
and top with some apple sauce. Even if you don&#39;t dig on the swine, I promise you will
love these. Goes great with a cold 6-pack of Leinie&#39;s.

&#39;02 MXZ 600
and a
Honkin&#39; big Weber grill

Karl your making me hungry. :hallo1:

Originally posted by ZR Rider@Mar 26 2003, 02:28 PM
How do you guys do your bake potatoes?


a good baked potato recipe for the fire....used this while guiding in Northern Saskatchewan:


take enough potatoes for all in your group. Cut the spuds up into pieces (fairly thin and wide --> what I do is cut the potato in to quarters then slice that at about 1/4 inch wide --> basically into 1/4" thick bite size pieces)

take a piece of foil big enough to hold all the potatoes and put some oil on one side. (judge whether you need the shiny side out or in depending on the heat level -- hot fire, shiny side out, coals -- shiny side in).

Put the chopped potatoes on the oiled foil. In a bag, mix bacon bits, cajun seasoning (we always used Tony Chachere&#39;s creole seasoning, but you can also substitute cajun or seasoning salt) garlic salt and parsely (mostly for color ---I&#39;m a slave to presentation :p ) Sprinkle this mixture on the potatoes nice and even, as much or as little as you want.

After that, top the potatoes with Ranch salad dressing (be liberal...use light dressing if your wife is watching ;) ), a little more oil, and close the foil. Then wrap in another piece of foil.

If you are cooking on a BBQ or above the flames, depending on the size and thickness of the package, you usually want about 8-12 minutes a side. poke a fork through the foil to check -- if its soft, spuds are done. In coals, you&#39;re on your own...I never made then that way but it should work fine.

Tastes great and you can modify as you see fit, ie maybe add some peppers or use different salad dressing. But it WILL be a definite hit with your fellow campers or backyard enthusiasts ;) (potatoes are EASY to carry anywhere ;) ) Make more than you think you&#39;ll need ;)


There...I just let out my secret potato recipe...use it wisely.

Damn, thats making me hungry.
I think that might be a good potatoe recipe for the BBQ on the Boat while out salmon fishing this weekend.

Anyone try making mashed potatoes, with Cream cheese instead of butter.....oh so yummy
and if you add a bit of Brie, and a handful of roasted mashed garlic it gives it a good sippy flavour
so creamy and extra tasty....

This is what I do when I &#39;M at the camp. Take a venison roast rub steak spice into the meat. Wrap in tin foil, turn barby on on one half on low place roast on other side. Go riding all day come back and eat like a pig. works good with ham to.Cook a few veggies and eat like a pig again! :D

Plank Salmon

Thanks for the Potatoe recipe Rocketman. It was a hit with the fishing buddies on the weekend.

Now that I have a freezer full of salmon, I might just try a plank salmon.

How about some details on how you do it?????

Glad you enjoyed it :D

man this is a great post ..the only problem is i will need more horses in the winter to pull the extra weight around.....some great recipes here. :D

Nothing beats some Juicy Jumbos over a open flame.

anything that sets on the charbee is a specialty in my book.

i dont know if tihs idea is posted befor from one of the other guys i know but i had this made from nimbrod its called beer chicken best tasting chicken i have ever had basically you open a can of beer and shuve it up the chickens rear end stand it up straight in a bbq on top of a pie pan and let it cook man it comes out so moist and good its great


i was also thinkin would thsi work with a bubba and a turkey :thumbsup: :0: :0: :0: :thumbsup:

Just drink the Bubba first, and you won&#39;t really care what your eating. ;)

good idea never thaught of that

FLASH i already posted that. But you forgot to mention the beer can is half full.