This on the other hand is a fully stocked outdoor kitchen for the luxury camper or tailgater. It even has a small sink for washing dishes and plenty of room to store all those gadgets that some of us don't like to live without.
Here our instructor is whipping up some cowboy coffee. He put the grounds inside a bandanna. Along with the grounds he placed an egg that he lightly cracked in order to keep the grounds from escaping into the boiling brew. He then dropped the coffee into a pot of boiling water and cooked it until it reached the desired strength. I plan on doing some experimentation and research about the egg method. I've read about it but this was the first time I'd seen it demonstrated and I must say my interest is peaked.
For our starter we made Salmon on a cedar plank. Our instructor seasoned it lightly and then topped it with lemon slices and a sprig of rosemary. The cedar plank must be soaked for several hours prior to cooking (preferably overnight). He then placed the plank on a propane grill and lowered the lid until the fish flaked easily.
Next we made tin turtles. To make these you simply wrap meats and veggies up in a small sheet of foil and place the packages directly on the coals. I've made these before... but this time I learned a new trick. Simply line the foil with cabbage leaves to prevent the veggies from burning. The cabbage leaves will burn (and frankly they smell pretty awful)... but once you get past that you'll enjoy nicely cooked vegetables and meat without the typical overcooked bottom layer.
We each labeled our tin packages with fingernail polish so that we could eat our own custom made creation. The fingernail polish will weather the fire better than most other methods.
Here is my finished creation. The burned mess on the bottom is the cabbage leaves... but once I poured my meal into a bowl it was cooked to perfection.
The next dish was Cornish hens cooked in a Dutch Oven. First he rubbed butter under the skin and seasoned them with rosemary, parsley and chives. Then he simply placed them in a Dutch oven with some baby carrots and broccoli. He placed the coal under the oven and then cover the lid with more coals and baked these babies for about 45 minutes-1 hour. Mmmmmm.
Here are the birds cooked to perfection. I was really impressed with how easy and yet elegant this dish was.
Before we even arrived our instructor whipped up a batch of sour dough biscuits and set them to rise. He keeps a batch of sourdough starter on hand for just such occasions and he showed us how to prepare the Dutch oven for cooking. He said that any sour dough biscuit recipe would do... I found this one on line... and I plan on trying this once I get around to buying myself a Dutch oven.
Here is the finished product. We ate these delicious treats with lots of butter and honey. They were fantastic!
Last, but not least, we made some peach cobbler. First we melted a whole stick of butter in an insert pan and added two large cans of peaches in heavy syrup and a tablespoon of cinnamon. I was responsible for adding the cinnamon... and oops... a slip of the wrist and half the jar went in... but no worries it was wonderful anyway. After the peaches came to a boil we sprinkled a box of yellow cake mix on the top (to make the crust ).
Once the ingredients were all added to the mix we simply arranged the coals around the Dutch Oven and waited.
And here is the finished product. I found a similar recipe online for anyone who is interested. You can find it here.
After this meal fit for a king class it was time to head to dinner. Yikes! I ate a big salad and then waddled back to my room.