Posts Tagged cooking
Coleman PerfectFlow Grill review
This article is a review of the Coleman PerfectFlow Insta Start Grill Stove. The unit has 2 names – “grill stove”, because there are 2 burners, 1 with a stove top and the other burner has a griddle.
Last christmas I added a Coleman instant start grill to my wishlist, and sure enough someone got it for me.
The reason why I picked the grill was because of the built in griddle. That way I did not have to worry about cleaning any pots and pans, just wipe the griddle down and the stove was cleaned up.
I liked the idea of using the griddle to cook more food then can fit in a typical skillet. With a cooking surface of 12 inches by 10 3/4 inches, a lot of bacon and/or sausage can fit on there. The plan was to use the stove top with a small skillet to cook eggs or make toast, and use the griddle to cook bacon, boudain or sausage.
Purpose:
The whole purpose of buying the stove was to have a propane stove that my family can bring on camping trip to the local parks. For camping on the river I have a small single burner stove, but the Coleman Perfectflow stove could also be brought out to the river on camping trips.
My wife and I keep a large plastic tote box filled with camping supplies. Instead of packing liquid fuel that can spill, we decided to get a propane stove.
But that is not the way things worked out.
Cooking after TEOTWAWKI
What is your long term cooking solution post SHTF? We are not talking 2, 3 or even 5 days after the power goes out, we are talking about cooking for the long term – 1 year, 2 years, or even 3 years.
Most of the people that visit the forum know about my long term survival cooking solution, its a pit on a trailer with a cooking surface 6 feet 9 inches long and 29 inches across. The main pit is built out of a 250 gallon butane tank, the smoker and fire box are out of a 250 gallon tank. When I built my pit, I wanted something that was big enough to put a whole hog or deer on. With the smoker, maybe I can even make my own sausage.
Not everyone is going to have a pit with a built in smoker, so what are your choices.
Charcoal grill that can also use wood
Fire ring
Propane grill – but propane will run out sooner or later
Single burner propane or butane stove
Wood stove
Fireplace
Solar oven
Smoked briskets for memorial day
Memorial day is next weekend, so lets talk about smoking/cooking briskets. Brisket is a tough cut of meat, but if you cook it on a low heat, and for several hours, the meat becomes tender, and the brisket turns into a great appetite pleaser. Briskets can usually be bought for about $20, and will feed maybe a dozen people depending on how big the brisket is.
Marinate a Brisket
I like to marinate my brisket for at least 12 hours before cooking. For the rub, I am currently using a liquid marinate out of the mexican food section called Goya Mojo criollo Marinade for chicken, pork and beef. While at the deer lease on opening weekend of 2010, a buddy of mine told me about Goya mojo, so I thought I would give it a try. Other ingredints of the rub are a cajun spice and steak seasoning.
The brisket is marinated overnight, put it on the smoker for about 4 – 5 hours, then wrap in foil with the fat layer up. I like to put the fat layer up so that the good meat is in the juice. This helps keep the brisket moist. A lot of people put the fat layer down, which makes the best cuts of meat dry out.
About 6 hours cook time wrapped in foil, then taken out, put on the chopping block, and sliced up. To slice up the brisket, I use an electric knife.
Total cook time is about 10 – 11 hours.
Crawfish boil for my wifes birthday party
My wifes birthday is next week, and my step daughters birthday was a week ago, so we held a happy birthday get-together for both of them this weekend.
The plans started Tuesday of last week when my wife and I reserved 70 pounds of crawfish at the local meat market.
Thursday my wife and I went to the local grocery store to pick up some supplies for the weekend, and for a mylar bag project I am working on. We bought of crawfish boil spice, AAA energizer lithium batteries, powered pancake mix, sausage links, potato salad (red skin), boudain,,,, and a few other supplies
Friday night we had a friend of the family and her 2 kids spend the night with us. Her husband is serving in Afghanistan. It was nice to visit with her and just talk about life, kids, and just life in general. Our friend was passing through, and does not get to eat crawfish very often. So my wife and I invited her to spend the night and to join the celebrations Saturday.
Bright and early saturday morning my wife and I went to meat market, got the crawfish, got some ice, another propane cylinder, went back home and started setting everything up.
Communal cooking post disaster
Some type of disaster has rolled through – lets say there has been a hurricane, the power has been knocked out and its going to be off for a week or so. How are you going to cook your food? You have some ribs, chicken or steaks in the freezer, but no way to cook it.
You walk out your front door and see your neighbor with his pull behind bar-b-q pit cooking some food. Smoke is coming out of the stack, and he looks like his is turning over some ribs, is that sausage you see and some pork chops? Then the thought runs through your head, “will my neighbor let me cook on his pit?”
The above description happened after Hurricane Rita and Ike passed through southeast Texas.
On Thursday, October 14, 2010 my wife and I made a trip to Houston to take care of some business. While we were in Houston, my wife and I went to a book store where I bought a book about life in a medieval village. One of the chapters of the book talks about how villages are laid out, and how 1 certain village had 2 communal ovens for baking bread. Instead of each villagers house having its own bread oven, the community had communal ovens setup.
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