Basement Yeti
Explorer
A big bowl of sprouted lentils with carrots, onion, celery, garlic, olive oil and sprouted bread.
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john101477
Photographer in the Wild
since we are getting near move point and have been packing stuff our food supply is getting lower (purposely) So since my wife has been working so hard packing i made breakfast. pancakes, sausage, and eggs.
TangoBlue
American Adventurist
Well, is it done yet? Pics or you really got the 20-piece chicken McNuggets...
darn i forgot the pictures, but i can tell u it was by far the best meatloaf ive ever har in my life. gonna have to make somemore here soon. no mcnuggets for me
NEVERENOUGHAZ
Member
Tonight we are eating a pork center cut loin. Cooked on the grill smoked with some pear tree wood. I will also cook some potato packets on the grill some with jalapeños and some without.
Corey
OverCamping Specialist
Bump an old thread
New barbecue, this new Weber has a piezo start, and is nicer than my old propane one.
Weber 1520 Propane Gas Go-Anywhere Grill
Weber 6501 6-Foot Adapter Hose for Weber Q Series and Gas Go-Anywhere Grills
Made the kabobs today a little bit different.
I left off the canned potatoes and pineapple that I usually add.
Today I made them with:
Large brown mushrooms
Zucchini
Orange bell pepper (two for the price of one at Safeway today
)
Walla Walla Sweet onion (IMO simply the best)
Vine tomatoes
Tofurkey Italian Sausage
I just spray grilling spray on the food everytime I rotate them, and add Mortons Nature Seasoning salt to it.
Also bought a 12 pack of Knorr rice pilaf off of Amazon the other day.
My local Safeway has Knorr in Spanish Rice and one with broccoli and cheese sauce, so I found the plain on Amazon.
http://www.amazon.com/Knorr-Lipton-...VQ/ref=sr_1_11?ie=UTF8&qid=1313283042&sr=8-11
Second picture is a little blurry, this was due to the steam coming off the food and fogging the GoPro HD cameras lens.
Here is an old kabob thread, as you can see, I like making them.
Eat them most summer weekend nights.
New barbecue, this new Weber has a piezo start, and is nicer than my old propane one.
Weber 1520 Propane Gas Go-Anywhere Grill
Weber 6501 6-Foot Adapter Hose for Weber Q Series and Gas Go-Anywhere Grills
Made the kabobs today a little bit different.
I left off the canned potatoes and pineapple that I usually add.
Today I made them with:
Large brown mushrooms
Zucchini
Orange bell pepper (two for the price of one at Safeway today
)Walla Walla Sweet onion (IMO simply the best)
Vine tomatoes
Tofurkey Italian Sausage
I just spray grilling spray on the food everytime I rotate them, and add Mortons Nature Seasoning salt to it.
Also bought a 12 pack of Knorr rice pilaf off of Amazon the other day.
My local Safeway has Knorr in Spanish Rice and one with broccoli and cheese sauce, so I found the plain on Amazon.
http://www.amazon.com/Knorr-Lipton-...VQ/ref=sr_1_11?ie=UTF8&qid=1313283042&sr=8-11
Second picture is a little blurry, this was due to the steam coming off the food and fogging the GoPro HD cameras lens.
Here is an old kabob thread, as you can see, I like making them.
Eat them most summer weekend nights.
Corey
OverCamping Specialist
Very simple dinner for Friday evening, I am saving the barbecue for Saturday and Sundays dinner.
Took just a few minutes to whip this up, it could easily be made while camping.
* Tostitos Hint Of Pepper Jack chips
* Four Cheese Mexican sprinkled on top
* Nuke it, nuke it, nuke it, for 40 seconds, then another 25 or so seconds until cheese is crying for mercy from all the radiation
* Chachies Mango/Peach salsa on top, gobs of it (best store bought salsa I have ran across in years)
* Red leaf lettuce cut up and put on top of the salsa
* Deans Ranch Dip spooned on top
EDIT:
This was a variation of Haystacks, a popular recipe made with chips, lettuce, cheese, salsa, guacamole, ect...but I made this a little bit different.
When I was married (X was a Seventh Day Adventist) we had these quite often.
Took just a few minutes to whip this up, it could easily be made while camping.
* Tostitos Hint Of Pepper Jack chips
* Four Cheese Mexican sprinkled on top
* Nuke it, nuke it, nuke it, for 40 seconds, then another 25 or so seconds until cheese is crying for mercy from all the radiation
* Chachies Mango/Peach salsa on top, gobs of it (best store bought salsa I have ran across in years)
* Red leaf lettuce cut up and put on top of the salsa
* Deans Ranch Dip spooned on top
EDIT:
This was a variation of Haystacks, a popular recipe made with chips, lettuce, cheese, salsa, guacamole, ect...but I made this a little bit different.
When I was married (X was a Seventh Day Adventist) we had these quite often.
Last edited:
SWbySWesty
Fauxverland Extraodinaire
How about some grilled stuffed mushroom caps in the desert?
Corey
OverCamping Specialist
What do you stuff your fungi with?
I grill mushrooms on a skewer just about every weekend when it is nice during the summer.
Just bought around 20 mushrooms today so I would have enough for two nights of barbecuing, and to cut some up for an omelet in the morning.
But I have never stuffed any before, but would like to try it.
I grill mushrooms on a skewer just about every weekend when it is nice during the summer.
Just bought around 20 mushrooms today so I would have enough for two nights of barbecuing, and to cut some up for an omelet in the morning.
But I have never stuffed any before, but would like to try it.
SWbySWesty
Fauxverland Extraodinaire
Courtesy of Overland Gourmet, Zach. (click link)