Thanksgiving & camping - Page 2 - Fiberglass RV


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Old 11-21-2011, 07:39 AM   #15
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You can cook a turkey breast on the Cobb Grill!!!
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Old 11-21-2011, 12:30 PM   #16
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We are stuck at home this Thanksgiving. Texas drought is holding us hostage due to the brown pastures. Lynn, how about a cornsih game hen on the grill, if you don't care for the smoke you can put it in an aluminum pan with the potatoes added, cover with aluminum foil and 1-1/2 hrs. later you should have a suckulent bird.
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Old 11-21-2011, 01:17 PM   #17
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For a bunch of years our traditional Thanksgiving Turkey was roasted in a folding Coleman oven sitting on a regular Coleman white gas stove. As I recall, we would need several fills of gas, but the turkey cooked up just fine. This was on Canadian Thanksgiving which is in October and was the last weekend of our normal sailing season in South Georgian Bay. We would meet together at one of the outdoor shoreline cooking lookouts at the Beausoliel National Park and always had a fine time!
Mike .....>
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Old 11-21-2011, 05:38 PM   #18
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Has anyone ever done a "trash can" turkey? Some friends of ours talked about it last year, and my husband wants to give it a try....
Sherry
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Old 11-21-2011, 07:07 PM   #19
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Quote:
Originally Posted by Pat B Ohio View Post
For small families, try a chicken in a "plastic bag".

Get a big turkey roasting bag, wooden stakes, clothes pins, foil and charcoal.

Start about 12 briquettes of charcoal. Put foil over the chicken stake and stake chicken in the fire ring, with the chicken 2-3" above the ground. Place about 12-10 charcoal pieces around the base of the chicken and then set the oven roasting bag over the chicken. The bag should extend over the chicken and charcoal, trapping the heat in the bag. Use additional stakes and clothespins to keep the bag off the chicken and charcoal. Cut two small vents at the top of the bag. Baking is slow, about 2 1/2 depending on the size of the bird, and you will have to add charcoal as it dies down....use more charcoal on colder days.

It fascinates everyone to see this. I do it as an example of extreme outdoor cooking. It works like a box oven, but you see it.....a very moist and smoky flavored chicken that you can hold for several hours without drying out.
The low 'n slow charcoal method should also work insde a kettle grill (Weber or generic), if available. But absent a grill, it's nice to know the technique for doing it without one.

My brother in law likes to cook whole chickens on the grill... and he even starts with a frozen chicken sometimes! He makes a ring of briquettes around the outer edge of the kettle grill, with none directly underneath the bird. I think he said a frozen bird takes something like an hour and a quarter or thereabouts. I guess if one can do frozen chicken like that, a thawed turkey should be a piece of cake. Wait, that's dessert...
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Old 11-22-2011, 01:15 PM   #20
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We have several 18 quart NESCO electric roaster ovens , comes with removeable liner, lid ,and a roasting rack. Works great for turkey or ham and if lid does not fit with big turkey (20 + LBS.) you can use tin foil for a lid. I own four such ovens and about 6 large crockpots and have cooked turkey dinner with all the fixins for 40+ guys during Wisconsin deer hunting
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Old 11-22-2011, 02:39 PM   #21
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I'm cooking a 4# Pork Roast + Sweet Potatos with an apricot glaze in a slow cooker this year. My family doesn't eat Turkey (how unAmerican is that? ). I'll let you know how it turned out and if it's good... I share the recipe
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Old 11-22-2011, 03:00 PM   #22
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Donna, you would only be unAmerican if you didn't eat anything on Thanksgiving!
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Old 11-22-2011, 07:10 PM   #23
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Mike, THAT will not be a problem
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Old 11-22-2011, 10:49 PM   #24
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Here's an untraditional yam recipe that gets good reviews. Unfortunately, I cobbled this together years ago, never wrote it down, and I cobble it together every year from scratch. That's how I cook most things . Anyway, the amounts are just a guess. It always comes out good. It's not real sweet, but the baked apples go so good with the yams . You can vary everything to taste. This year I'm trying Blue Agave Nectar in place of maple.

ingredients:
4 or 5 yams
2 or 3 apples ( I use fujis usually)
1/2 cup Amaretto
1/4 cup real maple syrup
1/4 cup butter (melted)
1 lime (squeezed)
cinnamon
3/4 cup medium chopped walnuts (dvide out 1/4 cup)

Mix all the liquid stuff into a sauce

peel and chop the apples and yams into 1/4" slices

Throw the yams, apples, sauce, and 1/2 cup of nuts into a big bowl and toss till everything is coated. Add cinnamon and toss some more. I liike a lot of cinnamon.

Pour the whole mess into a covered baking dish, sprinkle the last 1/4 cup of nuts on top.

Cover and bake at 350 for maybe an hour, hell I don't know. Till it looks good I usually pull the lid off for the last 15 mintues.

Don't even think about putting marshmallows on this

David
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Old 11-23-2011, 07:04 AM   #25
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Cover and bake at 350 for maybe an hour, hell I don't know. Till it looks good I usually pull the lid off for the last 15 mintues.

Don't even think about putting marshmallows on this

David

This sounds yummm!
..wish I could 'cobble things together' but I'm definitely not a natural in the kitchen. Maybe that's why a new tiny FG home sounds good to me. Just enough of a kitchen to get by.

"What? Oh, sorry folks, I can't cook Thanksgiving this year, I don't even have an oven........"
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Old 11-23-2011, 09:33 AM   #26
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I'm late replying since tomorrow is Thanksgiving but you could use the traditional fixings in a different way like an open face turkey sandwich. You can slice a small breast to cook it easily with any available method. I don't know about you all but most of our families mix all the fixings together anyway so piling it all on bread with gravy on top is great. It really helps those who like to get the perfect proportion and bite every time.

-John
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Old 11-23-2011, 10:01 AM   #27
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I'm late replying since tomorrow is Thanksgiving but you could use the traditional fixings in a different way like an open face turkey sandwich. You can slice a small breast to cook it easily with any available method. I don't know about you all but most of our families mix all the fixings together anyway so piling it all on bread with gravy on top is great. It really helps those who like to get the perfect proportion and bite every time.

-John
This sounds ideal to me! Especially in the RV. I'm drooling here a little bit.
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