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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven & Outdoor Cooking › Camp Oven Cooking Discussion › simple but tasty

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simple but tasty (Read 3240 times)

Dec 24^th, 2007 at 12:53pm

camp_cookie Offline
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I put my 8" skillet topped with the lid from my 8" camp oven with just enough olive oil to coat the bottom and put it into my oven at 350 while I sliced up some taters. I dumped the taters in the skillet and let them cook for a while and eventually upped the temp to 375 and added some Hickory Grill seasoning. Once the taters were well on the way to being done I sliced up some beef smoked sausage and added them to the skillet and let it cook for a while. Then I poured off some of the olive oil and turned on the broiler to brown up the taters some and finish off the sausage. It's simple, but it sure is tasty.

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Reply #1 - Dec 27^th, 2007 at 6:20am

Cactus Offline
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Hey CC
What is Hickory Grill seasoning???
Sounds pretty good
Muzz

Have Camp Oven will travel

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Reply #2 - Dec 27^th, 2007 at 1:45pm

camp_cookie Offline
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Cactus wrote on Dec 27^th, 2007 at 6:20am:

Hey CC
What is Hickory Grill seasoning???
Sounds pretty good
Muzz

Hickory Grill seasoning is a commercially produced seasoning that I like very much. It has a slightly smoky taste along with the spices.

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I made it again in tonight in the 10" skillet. I forgot to add the salt and pepper, but it is good nonetheless.

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Reply #3 - Jan 3^rd, 2008 at 7:35am

Carolyn™ Offline
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Sounds good - I have recently discovered Chorizo which is a spicy spanish type sausage and find its great in something similar to what you cooked.

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Reply #4 - Jan 8^th, 2008 at 2:40pm

camp_cookie Offline
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Carolyn™ wrote on Jan 3^rd, 2008 at 7:35am:

Sounds good - I have recently discovered Chorizo which is a spicy spanish type sausage and find its great in something similar to what you cooked.

Yes, I believe it is common in Mexican/Spanish cooking to remove the casing from the sausage and crumble it into a skillet with other items.

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Reply #5 - Jan 9^th, 2008 at 5:05am

Carolyn™ Offline
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In Oz we do have some Mexican Restaurants and influences in our food.

Sausage sandwiches are common at our Markets but I went to one where they had the Chorizo offered as well and I was hooked.

Hickory Grill Seasonings sounds interesting does anyone know if we can get it in Oz?

I have a recipe for Oprah's ribs which uses Spike. I couldnt get that out here but a friend brought it back from the US for me. I have to say I was a little disappointed and some of our seasonings would substitute fine.

Does anyone do ribs in their camp ovens? I know these also are more popular these days.

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Reply #6 - Jan 13^th, 2008 at 3:03pm

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Carolyn™ wrote on Jan 9^th, 2008 at 5:05am:

Does anyone do ribs in their camp ovens? I know these also are more popular these days.

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Hi Carolyn

Check this post,
http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1193783675

Mick

Live while your'e alive, you can sleep when your'e dead.

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Reply #7 - Jan 14^th, 2008 at 4:05am

Carolyn™ Offline
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Great sauce there, the end result looks great and I bet it tasted that way also.

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