Chris Boyd
Explorer
As soon as budget permits, I'll be getting the IGT insert and Skottle Kit. Thanks for making it jerry!
Tembo Tusk Scottle Recipes, Tips and Tricks
- Thread starter cactusjk
- Start date
Made Fish Tacos the other night and they turned out great!
For the Fish Tacos:
1/4 Cup of Olive Oil
1 Tbsp of Honey
2 tsp of Cilantro, Chopped
2 tsps of Garlic, Minced
1/2 Lime, Juiced
A Few Good Shakes of Salt and Pepper
1 Pd. of White Fish (I used Albacore and some Mahi Mahi) – That is it's own story for another time.
Small Tortillas – I used Corn but think I might go with Flower next time.
Some yummy salsa as hot or mild as you like it.
Cooking the Fish:
Mix all of your ingredients into a zip lock bag minuses the Tortillas and the salsa. Then add in your fish and allow it to marinade for 2 hours or longer. I figure for a camping trip, add the fish in frozen and throw it in your cooler. When you take it out later in the evening it will be thawed cold and marinated, ready for the grill. If you're marinating at home, marinate thawed fish and place in the fridge. When you are ready to cook heat up the Scottle with some olive oil and cook it up.
For the Slaw:
6 Oz. of Shredded Cabbage
1 Carrot, Julienned
1/4 Cup of Rice Vinegar
1 Tbsp of Sugar
2 Tbsp of Olive Oil
4 tsp of Cilantro (1 Small Bunch Chopped)
Making the Slaw:
Mix together the vinegar, sugar, olive oil and cilantro. Add in the carrot and cabbage. If you're serving this camping, pack the slaw marinade separate and add in the veggies just before serving. Next time I might try adding in some grilled corn as well.
It all turned out great and defiantly going to make it into the rotation. Maybe something to consider if going to go somewhere with some good fishing for an even fresher taste.
Credit does have to be given to Julie of Mommie Cooks for the original recipe that I started out with.
For the Fish Tacos:
1/4 Cup of Olive Oil
1 Tbsp of Honey
2 tsp of Cilantro, Chopped
2 tsps of Garlic, Minced
1/2 Lime, Juiced
A Few Good Shakes of Salt and Pepper
1 Pd. of White Fish (I used Albacore and some Mahi Mahi) – That is it's own story for another time.
Small Tortillas – I used Corn but think I might go with Flower next time.
Some yummy salsa as hot or mild as you like it.
Cooking the Fish:
Mix all of your ingredients into a zip lock bag minuses the Tortillas and the salsa. Then add in your fish and allow it to marinade for 2 hours or longer. I figure for a camping trip, add the fish in frozen and throw it in your cooler. When you take it out later in the evening it will be thawed cold and marinated, ready for the grill. If you're marinating at home, marinate thawed fish and place in the fridge. When you are ready to cook heat up the Scottle with some olive oil and cook it up.
For the Slaw:
6 Oz. of Shredded Cabbage
1 Carrot, Julienned
1/4 Cup of Rice Vinegar
1 Tbsp of Sugar
2 Tbsp of Olive Oil
4 tsp of Cilantro (1 Small Bunch Chopped)
Making the Slaw:
Mix together the vinegar, sugar, olive oil and cilantro. Add in the carrot and cabbage. If you're serving this camping, pack the slaw marinade separate and add in the veggies just before serving. Next time I might try adding in some grilled corn as well.
It all turned out great and defiantly going to make it into the rotation. Maybe something to consider if going to go somewhere with some good fishing for an even fresher taste.
Credit does have to be given to Julie of Mommie Cooks for the original recipe that I started out with.
TemboTusk
Rendezvous Con
Wow, Thanks for a great Skottle recipe! That is going on the next camping trip!
ab1985
Explorer
I'm pretty sure you'll be getting a couple new orders from middle TN soon. We camped last weekend with a few other families. I cooked brats for lunch the first day and everyone was intrigued. I did ribeyes and potatoes for dinner and they started asking more questions and taking pictures of the Tembo Tusk logo on the BROG bag. Then I cooked breakfast the next morning and I had the other guys lining up with their food to try out the skottel for themselves. It was a big hit!
Last night I cooked what I've dubbed "egg roll in a bowl". Super easy. Brown 1 lb of ground pork in olive oil. Add half a head of chopped cabbage and half a bag of chopped carrots along with a 4:1 ratio of liquid aminos and sesame oil. From there you just toss and let it go until the consistency of the cabbage is to your liking. It cooks down a lot, and, seriously, tastes just like an egg roll in a bowl.
Last night I cooked what I've dubbed "egg roll in a bowl". Super easy. Brown 1 lb of ground pork in olive oil. Add half a head of chopped cabbage and half a bag of chopped carrots along with a 4:1 ratio of liquid aminos and sesame oil. From there you just toss and let it go until the consistency of the cabbage is to your liking. It cooks down a lot, and, seriously, tastes just like an egg roll in a bowl.
TemboTusk
Rendezvous Con
Thanks AB1985 for the new recipe. Looks very easy to make. And thanks for being such a great Skottle ambassador!
Its funny if you want to make friends in a hurry, just start cooking on the skottle! It is very social!
Our local Land Cruiser club is doing its annual beach outing this weekend and we will be cooking brats, dogs, burgers and popcorn all on the Skottle. Looking forward to some good eats!
Its funny if you want to make friends in a hurry, just start cooking on the skottle! It is very social!
Our local Land Cruiser club is doing its annual beach outing this weekend and we will be cooking brats, dogs, burgers and popcorn all on the Skottle. Looking forward to some good eats!
ab1985
Explorer
When my wife first did it indoors she did 1/3 cup aminos and 1 tbsp sesame oil. It was a bit too savory for my taste. I do a few good shakes of the aminos and a bit of the sesame. Sorry for the vague explanation. It's pretty hard to mess up, though, which is one of the reasons I like it.
. It's pretty hard to mess up, though, which is one of the reasons I like it.ab1985
I just made a double back for the crew at the warehouse today. It was a big hit and everyone had fun socializing around it while I was cooking. That says a lot when you are hiding in the shade in the warehouse in Tempe AZ in July. 110° today.
Thanks for the recipe. I used "Country" Pork and the spices were just right.
I may have sold another Scottle to our head accountant.
I just made a double back for the crew at the warehouse today. It was a big hit and everyone had fun socializing around it while I was cooking. That says a lot when you are hiding in the shade in the warehouse in Tempe AZ in July. 110° today.
Thanks for the recipe. I used "Country" Pork and the spices were just right.
I may have sold another Scottle to our head accountant.
Yep... Looks to be right at about an 1/8". Took it out to Monache Meadows for it's test run over the 4th. Man I love this thing!
Food cooked fine either way!
Chuck Wagon Beef & Pasta Skillet
I have been making this one in a cast iron skillet so I was thinking it would be a good one to try in the Skottle.
Ingredients:
• 1 lb. Ground Beef
• 1 small Green Bell Pepper, Chopped
• ½ Cup Chopped Onion
• 1 can ready to serve beef broth
• 1 ½ Cups of uncooked wacky past. (Original called for Wagon Wheel Pasta so I just pick something on hand or something fun)
• 1 Cup Prepared Hickory-Flavored Barbecue Sauce
• ½ Cup finely shredded Cheddar Cheese.
Directions:
1. Over Medium Heat add Ground Beef, Bell Peppers and Onions; Cook 8 to 10 minutes breaking beef into ¾” crumbles and stirring occasionally. Pour off what drippings you can.
View attachment 356660 View attachment 356661
2. Stir in broth, Pasta, Barbecue sauce and ¼ cup of water. Bring it to a boil and reduce heat to Medium Low-ish. Cover if you have one and let simmer for about 10 to 15 minutes or until pasta is almost tender. Cooking time here may depend on what type of pasta you choose and keep checking on it and stirring it so nothing burns to the bottom of the Scottle. Uncover, cook and occasionally stir for a few more minutes until Pasta is tendering and sauce has thickened. Sprinkle with cheese.
View attachment 356662 View attachment 356663
This makes a good cold weather meal as it is kind of heavy for summer time. It has a lot of room for adding in, experimenting and improvising. This with an nice chunk of sour dough bread and you are ready to sit down and spend the evening around the camp fire telling tall tales and poking at the embers. :REOutCampFire03:
I have been making this one in a cast iron skillet so I was thinking it would be a good one to try in the Skottle.
Ingredients:
• 1 lb. Ground Beef
• 1 small Green Bell Pepper, Chopped
• ½ Cup Chopped Onion
• 1 can ready to serve beef broth
• 1 ½ Cups of uncooked wacky past. (Original called for Wagon Wheel Pasta so I just pick something on hand or something fun)
• 1 Cup Prepared Hickory-Flavored Barbecue Sauce
• ½ Cup finely shredded Cheddar Cheese.
Directions:
1. Over Medium Heat add Ground Beef, Bell Peppers and Onions; Cook 8 to 10 minutes breaking beef into ¾” crumbles and stirring occasionally. Pour off what drippings you can.
View attachment 356660 View attachment 356661
2. Stir in broth, Pasta, Barbecue sauce and ¼ cup of water. Bring it to a boil and reduce heat to Medium Low-ish. Cover if you have one and let simmer for about 10 to 15 minutes or until pasta is almost tender. Cooking time here may depend on what type of pasta you choose and keep checking on it and stirring it so nothing burns to the bottom of the Scottle. Uncover, cook and occasionally stir for a few more minutes until Pasta is tendering and sauce has thickened. Sprinkle with cheese.
View attachment 356662 View attachment 356663
This makes a good cold weather meal as it is kind of heavy for summer time. It has a lot of room for adding in, experimenting and improvising. This with an nice chunk of sour dough bread and you are ready to sit down and spend the evening around the camp fire telling tall tales and poking at the embers. :REOutCampFire03:
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