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Foil packet/hobo meals
#11
I always liked tin foil cooking. No real cleanup, wad it up and throw in trash. If you want charred, throw it over the flames. This is basically like cooking a roast in a pressure cooker. Simple.
Brian

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  • Kyz (09-01-2019)
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#12
(09-01-2019, 01:17 AM)Scott7022 Wrote: If you have the power the Souz Vide is a great option. Low and slow makes even cheap meat tasty and soft. Engine garlic and dill little potatoes are awesome too if you have to drive anyway. Wrap in tinfoil and place near exhaust manifold and free cooking energy while you're driving. Takes a little practice but taters are cheap.

I'm definitely taking the Souz Vide with me; it's the "stick" type so it will fit anywhere. I'm not keeping the huge stock pot I have been using with it though. I'm wanting something more the appropriate size.
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#13
(09-01-2019, 04:14 AM)RoamerRV428 Wrote: I am very extreme low carb eater, almost zero carb in my day so I get ya on how bad any carbs make you feel.
I can get away with some carbs from plants such as mushrooms every  now and then and maybe some asparagus if I really want it.

To me putting meat in a foil packet is just steaming the heck out of it....EWWWW....I don't like steamed meat ever.
This is ALL about personal taste here so you might absolutely love this way of cooking!!!

You absolutely could do this but since I am a meat eater I have to eat my meat just to perfection on how I love it LOL
I have to have seared!  Crispy outside, good char from a fry pan, nice grill lines if I am flipping it on our grill for taste, then I keep my meats on the rarer/just med side for beef etc....things like chicken I always butterfly for faster even cooking.

I recommend a good old fashioned fab skillet over your fire Smile

Plus save money, don't buy tin foil....with the money you save on tin foil and not having that garbage to handle....you can buy a nice steak and eat very well.

I live my life on a grill or a fry pan.  Heck I rarely use anything else but every now and then I cook a whole chicken so I fire up the oven....or beer can on the grill Smile

fun chatting about this


Roamer, I've definitely been more carnivore than not. Right now, not so much; I'm still very low carb just not keto (I don't think). 

I have a couple cast iron skillets. I'm definitely looking forward to cooking over a fire too. Although when it comes to steak, I'd much rather prefer to cook it with the souz vide then finish it off (sear it) over a fire--mainly because I will over cook it otherwise.

I have a ton of tin foil after buying online and getting double what I thought I was getting, but I totally get what you're saying about adding to the garbage pile. Although the easy cleanup is also appealing.
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#14
(09-01-2019, 04:14 AM)RoamerRV428 Wrote: <SNIP>
I recommend a good old fashioned fab skillet over your fire Smile

Plus save money, don't buy tin foil....<SNIP>
 I have this https://amzn.to/2NLHgF8  in an oval shape and an extra round 8" iron skillet.  The double piece of cast iron offers me three pieces and only have to carry two.
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#15
oh yea that would fry up a great steak Smile

for me I am more rare in beef so I am fine with searing the hell out of both sides, let it 'set a tiny bit' on some flips and pull and let rest. I like the blood running out of it LOL

I think one reason I wouldn't use tin foil situations is I despise cooking of any kind. I make dinners so fast it is scary. I boil water, throw in shrimp, done. I fry meat fast and done. I never was a kitchen person. Even waiting on something in the fire in tin foil would drive me batty. I need hands on fast cooking and be done.....yea faulty me...I don't mesh on how other's ever cook Smile
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  • heron (09-10-2019)
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#16
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#17
Right there with you Roamer, I take it one step further (since I live over a thousand miles from any ocean), I buy frozen cooked shrimp, thaw it in cold water, eat it with some tarter sauce... no cooking at all!
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  • heron (09-10-2019)
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#18
Hot damn Popeye! Cool beans Wink


Q.....you lazy kitchen bum but I so understand. Another weirdo thing for me is I can't eat the cooked shrimp, I have to have it hot and cooked by myself. Already cooked and it holds no appeal to me, but ya would think me hating cooking so much I would go for that.

I am the type that needs a fresh kill type situation HA
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  • heron (09-10-2019)
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#19
(09-01-2019, 01:17 AM)Scott7022 Wrote: If you have the power the Souz Vide is a great option.

And if you don't have the power a pressure cooker works wonders.  Also serves as the "big pot" for boiling, steaming, etc.  Can also be used to sterilize (not just sanitize) stuff.  And of course pressure canning if you get one big enough to hold pint jars. 

I gave away my 22qt canner and 8qt canner/cooker when I moved into the van.  Picked up a 4qt from a thrift shop and outfitted it with new gaskets.
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#20
There is the fish option. 

Season to taste. Usually a little fresh basil, salt pepper. A couple slices of lemon and pats of butter. Ice cubes help to keep it from charing. 

Wrap it in foil and bury in coals. Now you can do the side dishes. Veggies or anything else. Dig it out and check after half hour or so. 

I know foil, but the stuff works.  Big Grin
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  • Kyz (09-10-2019)
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