Welcome to Watson Cattle Company's Campfire Recipies. This is just a place to wrustle up some simple campfire recipies for when your out on the trail. Also, e-mail us with some of your own recipies so we can get them posted. We hope you try some of what we have here and enjoy!!!!
"Iron Skillet Apples "N" Cheese"
Build you a fire, heat your iron skillet up till it's frying hot.
Throw a ton of butter in it.
Cut up your apples, preferably slices, throw em' in the skillet.
You want to fry them on the outside but not for to long so they don't get soggy.
You can even pull the skillet off the fire if ya want.
Once the apples are fried, throw some grated cheese on em and melt.
And in case you don't have a grader, don't worry, just use your pocket knife and widdle some cheese onto the apples!!!!
"Steak The Old Way"
First thing you gotta do is cut that back strap out of your Elk or Deer and hang it in the tree, for a day.
Throw some Garlic salt on it so the Flies don't eat to much of it.
Then you get a good bed of coals ready.
Wrap that backstrap in some tin foil, full of butter, fresh garlic, or onions, and green chiles.
Wrap it up tight and throw it in the coals. 30 minutes later, you eat it.
If it ain't tender, juicy, and the best meat you ever sunk you teeth into, your probably a girl.
Don't try this with possum or skunk. the after taste is hell!!
"Cattle Drive Cornbread"
4 cups cornmeal
1/2 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onion
1 to 2 finely chopped jalapeño peppers
2 tablespoons granulated sugar
1 1/2 tablespoons salt
2 teaspoons black pepper
1 (16 ounce) can creamed corn
Boil a pan of water.
Mix cornmeal and vegetable oil well in a large bowl.
Add just enough of the boiling water to form a dough that could be made into a ball.
Add remaining ingredients except for the creamed corn.
Mix to blend, then add creamed corn.
Coat the bottom of a cast iron skillet with vegetable oil.
Heat over medium heat.
Remove one cup of the cornbread mixture from the bowl, and add it to the skillet.
Flatten out the cornbread, and cook as you would a pancake.
2 rounded teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1 generous tablespoon shortening
Mix baking powder, salt and flour.
Blend in shortening.
Add enough water to make a stiff dough, about 1/2 cup.
Cut off in chunks and press to about 1/2-inch thickness on lightly greased frying pan.
Cook until golden brown.
Baking Powder Biscuits
3 cups (361g) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon (14g) baking powder
1 tablespoon (12g) sugar
6 tablespoons (85g) butter, at room temperature
1 to 1 1/8 cups (227g to 255g) cold milk or buttermilk (use whole milk for the most tender biscuits)*
Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with parchment if you like, for easiest cleanup.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Mix together the flour, salt, baking powder, and sugar.
Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in enough milk — up to an additional 2 tablespoons (28g) to make it cohesive.
Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.
Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8" cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
Bake the biscuits for 15 to 20 minutes, until they're lightly browned. Remove them from the oven, and serve warm.
Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they're rewarmed before serving.
Chicken Gumbo (Dutch Oven)
2 chicken breasts
1 can diced tomatos
1 cup uncooked rice
1 1/2 cup water
1/2 cup honey
Cajun seasoning mix
Cut chicken into 1 inch cubes.
Slice okra into 1/4 inch slices.
Chop onions, peppers, celery, and tomatoes.
Preheat dutch oven to 325 degrees.
Add oil and flour.
Cook, stirring often, until brown.
Add garlic, onion, and peppers.
Slowly stir in 1 quart of water.
Add salt and pepper.
Add tomatoes, okra, and celery.
Cover and cook 30 minutes or until vegetables are done.
Reduce heat to 250 degrees.
Add chicken and simmer an additional 15 minutes or until chicken is done.
"Ranch House Lemonade/ Limeade"
1 1/4 cups granulated sugar
1/2 cup boiling water
4 1/2 cups cold water
1 1/2 cups fresh lemon juice
Combine sugar and boiling water, stirring until sugar dissolves.
Add cold water and lemon juice.
Chill and serve over ice.
Garnish with lemon slices, if desired.
Makes 7 1/4 cups.
You can substitute lime juice for the lemon juice.
"Arizona Cowpoke Barbecue Sauce"
1/4 cup brown sugar firmly packed
1/4 cup vegetable oil
2 teaspoons salt
1 teaspoon garlic powder
1 cup vinegar
3/4 cup lemon juice
2 cups water
5 ounces Worcestershire sauce
1 dash Tabasco sauce
Mix in a saucepan; bring to a boil, reduce heat and simmer 10 minutes.
|Hey if your a good camp cook and are looking for a chance to prove it? then now is your chance, Three of our cowboys got drawn for Elk and Deer and need a camp cook. Our three cowboys are willing to even take a bad cook as long as they don't have to take our wonderful ranch cook. (Nick name "Cranky"). Just e-mail us here and will let them know.|