Here I am

Scallops over an open fire...

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Don't start that one about BBQ, ain't enough Ones and Zero's to cover that argument.

BTW, my favorite lunch BBQ was just on the west side of OKC kinda heading to Stockyard City, smoked ribs. It set the new benchmark. So far lived in OH, OK, TN and SC three of those really cook some Q but if its over gas in any way, its just cooked pork.

My partner was recently back in Aiken for a family reunion, and he hauled back some Carolina Bar-B Que from New Ellenton, SC. First time I had BBQ hash. Man, that was some outstanding BBQ.

As to the gas thing, my buddy back-east makes some outstanding BBQ, and when he sees a smoker running off gas he always says, "Pffft, any woman can cook with gas!" Nuff said!
 
Just wanted to say thanks to the OP for starting this thread. I was in this section posting a question about Garmins when I came across it, pre-pictures, earlier today. I just happened to read it and mention something to my wife as she was walking out the door, along the lines of "forget the marshmallows on our next trip - we're doing scallops!" I guess it put her in the mood for scallops because she came home with 2lbs of them!

We had to settle for pan-seared, but I ain't *****'n! :D
 
My wife, being the country girl that she is, would probably take those scallops and season them with some of that thick-cut bacon.
 
Three different bacon skillets, not even my biggest skillet either. One at a camp, back porch and backyard. I like my bacon on the done side, rolled in the drippings but not brittle crunchy. Then on special days drop an egg in that grease and do a sunny side just like my Grandpa enjoyed it.

And I'll up the ante with a 10 qt Dutch Oven bean soup courtesy of my best half and a pot of fried wings in the making.

The last pic really doesn't do it justice but that is a discontinued Lodge 20" two handed monster and next to it an 11 qt coffee bolier, line 'em up. Pretty sure the fire ring with the first bacon and the 20" are the same size, look at the difference in how the 20" fills it up.

I take cast iron cooking pretty seriously and dabble in Dutch Ovens, two camp style and a smaller indoor style.

Mike, you drag the Gnome Killer into the 5'er we'll spot it in the driveway and cook a weekend away and you ain't seen my cardboard box oven yet. I have a backyard camp with a fire ring visible from a satellite photo. Can you say make me a pie please?

I'm hungry.

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I miss the island already. Not only scallops. You can buy a live lobster on the side of the road and they'll cook it for you while you wait. Doesn't get any better. Thanks Mike. GCrolye. Trade those pancakes for some Jonny cakes and you've got a breakfast that'll take you all the way to supper.
 
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This non-cooker really appreciates the real cookers out there and all the food pictures and bacon talk but dadgumit - now I'm hungry!!!!
 
OK Now that we all have had Breakfast, Lunch, and Dinner....how about dessert? We have traveled all over the US, and found that no one knows what a Peanut Donut is! I guess it is a delicacy of Western NY state because that is the one place they have them plentiful! Here's some pics to whet your appetite!

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Mike,

Bacon in a hard case? What's up with that?

OK, lets add our first efforts at funnel cake and a repeat performer the now world famous cardboard box oven and its pizza. Yup, cardboard, charcoal for heat.

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We had a couple quarts of blueberries dropped off the other night. We also got blueberry spread and peanut butter fudge a few nights ago. Doing ok....
 
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How about a breakfast casserole (eggs, shredded potatoes, ham, bacon, sausage, and cheese) and a raspberry-swirl crumb cake - both cooked in a dutch oven?

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I have been working on the Dutch oven. I use the Lodge cooking table, the charcoal starter chimney, and some galvanized feed pans to set the Dutch oven in with charcoal.

I can now do a decent pineapple upside down cake as well as a dump cake that I first saw here.


Also proficient at a meal which is simply lengths of polish sausage, onions, potatoes, carrots, and any other firm veggies (we have used green beans, asparagus, broccoli). Put a layer of onions on the bottom to get caramelized, grab a beer and a seat, enjoy the smell for a while, then eat.

Next attempt will be Labor Day - already in the cycle of children school activity. First soccer game this afternoon, and something every weekend until Thanksgiving. The boys have stuff on the Saturday of Labor Day weekend, but the extra day let's us camp.

I'll see whether I cook anything picture worthy then.
 
No worries on ours, came right out of the Bay Of Fundy out back here.:D

Also we were told about "Skate". If your scallops at the "All you can eat" buffet appear to be a uniform size then most likely they were punched out from a hunk of skate. More common than you would think...

I need to find out what "Skate" is slang for.....
 
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