The wife and I camped for a week in Cloudland Canyon which is just south of Chattanooga. On prior camping trips I've brought a full size 22" to use for cooking. But since catching Weberitis, I've brought home multiple SJ's, JJ's, and couple of 18.5's I chopped down to make midgets. For this trip, it was an easy choice - my recent favorite, the red 18.5 midget.
But first, some prep work freezing meats.
I chose to freeze meat for the week in Rubbermaid cubes which pack and stack easily. I also chose to use dry ice on this trip. The dry ice worked amazingly well (at times too well), and 18lbs kept our cooler REALLY cold for 5 days. I only had to add regular ice once on day 6 of 7.
Because cold air sinks, I kept the dry ice on top of the frozen meats, and every morning I'd pull a cube to thaw out for dinner. I really liked this system with dry ice, but next time I'll go with a two cooler system; one freezer and one fridge. It was cumbersome to get to the frozen stuff.
Here she is all ready to go, I packed a small chimney, wood chips, two charcoal grates and the cooking grate inside. Everything was wrapped in newspaper to avoid rattles.
A week went by so quickly and although I didn't cook every meal on the grill, it was used daily.
Chicken tikka:
Bacon, eggs, croissants:
Ribs:
Cooked corned beef hash overnight, pics don't do it justice, but it was pretty friggin awesome, except the "poached" eggs were overcooked, I blamed the cast iron:
Apple pie # 1:
Quiche with spinach, mushrooms, bacon, and pepper jack cheese:
Spicy pork bulgogi:
LA Kalbi Ribs:
Bacon wrapped bananas, I think I saw this here on WKC last week. I added a dollop of honey on each piece and they were awesome:
Wings:
It's not camping without hotdogs:
Apple Pie # 2:
We definitely ate well this week. Thanks for looking and have a great weekend, fellas.
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Topic: Who says you can't eat well while camping? (pic heavy) (Read 5169 times)