thanksgiving on the trail

[robertdarin]

i am going to be at moab on thanksgiving and was wondering if anyone had any sugestions on a meal. thought about turkey breast in a dutch oven, mabee tuscan bread pudding in another. any sugestions?

[adventureduo]

We'll be out on the trail for Thanksgiving and our group is doing a deep fried turkey :drool:

[RHINO]

i'm not big enough on turkey to lug one out on the trail, fryer chickens are great in a DO, and a spiral cut ham is the shiznit.

last winter i did something that turned out great, i did a spiral cut ham, one of the honey baked kind that you just re-heat. i packed around the ham one half of the DO with sweet tater pie and the other half with green bean casserole, since the ham only needed to heat cooking time was perfect for it all. tossed some mini marshmallows on the taters for the last 10 mins and did some biscuits in the other DO and it was yummy.

[rusty_tlc]

Ever try Capon?

[robertdarin]

i have never had any capon, but i would like to.

as for the deep fried turkey, i love it.I dont know about lugging around all of the things it would take from Arkansas to Moab. thanks for the sugestion though

[rusty_tlc]

i have never had any capon, but i would like to.

as for the deep fried turkey, i love it.I dont know about lugging around all of the things it would take from Arkansas to Moab. thanks for the sugestion though
Sometimes you find them at butcher shops around the holidays. Usually around the same price as regular chicken.
Before we had kids it was our tradition to cook a Capon for either Christmas or T-Day. They are a perfect size for a feast for two.

[chrismc]

I roasted a whole turkey in a Weber grill one year. It took all day, but came out really good. It required regular basting, as well as very careful charcoal briquette management.

[greybrick]

Best of the Thanksgiving season to you all. You might want to look into steam pit roasting a turkey or other meat as well as veggies for something traditional.

.

[rusty_tlc]

Ohhhh wait!
What about a La Caja China (http://www.lacajachina.com/) box?

[Momrocks]

thought about turkey breast in a dutch oven

I love doing the entree in the Dutch Oven, normally the taste is to die for. However the one time I did do a Turkey breast it was bland and awful tasting. Please seek out a credible recipe ahead of time. I was stuck without much seasoning and the meal was a disaster. Good luck, fun trip. You're gonna have a blast.

[Hilldweller]

We're going to be camping in Smokey Mountain National Park --- our plan is to smoke a turkey and vacuum-seal a few pouches of meat to reheat at camp.
Nothing beats the vacuum-sealer...

[swanyo]

Ohhhh wait!
What about a La Caja China (http://www.lacajachina.com/) box?

A buddy of mine & I bought one of those a couple of years ago to improve our yearly pig roast. It works as advertised and made my mother-in-law happy. She is from the Philippines and they love the skin crunchy and meat tender.

Problem is that the next year we found out it easier, cheaper and quicker to order a pig from a Philippino market and have them cook it!

But we have used the lacaja china for several birds and pork butts and they came out perfect!

[targa88]

We'll be out on the trail for Thanksgiving and our group is doing a deep fried turkey :drool:

Can't be beat. Faster than cooking it in the oven- juicier and tastes better.
The only challenge is having to cart around 14 gallons of oil!!!

[timber]

Can't be beat. Faster than cooking it in the oven- juicier and tastes better.
The only challenge is having to cart around 14 gallons of oil!!!
When your done the diesel in the group can strain it into the tank and have fried turkey farts all the way home!

[robertdarin]

we will not be frying any bird...if i were at home i would entertain the idea but as previosly stated on this thread, carting around all that oil is no fun and i don't have a deisel. Might fry one for christmas though.

[Hilldweller]

A small bird on something like this?
http://auspitbbq.com/

http://auspitbbq.com/images/Auspit-fire-angled-pcard-lg.jpg

video
http://www.youtube.com/watch?v=jEZHsfrZsqk

[Joanne]

I love doing the entree in the Dutch Oven, normally the taste is to die for. However the one time I did do a Turkey breast it was bland and awful tasting. Please seek out a credible recipe ahead of time. I was stuck without much seasoning and the meal was a disaster. Good luck, fun trip. You're gonna have a blast.

A couple of weekends ago we did a 20 lb turkey in a Dutch Oven. Although we weren't "on the trail", we were camping at the Callville campground at Lake Mead. The bird came out moist and tasted great. I generally rub the bird down with a bit of oil, then season with salt, pepper, and granulated garlic. It took just short of 3 hours to cook.

http://camp-cook.com/postings/20081115_03.jpg

Had to make up some gravy for the mashed potatoes.

http://camp-cook.com/postings/20081115_06.jpg

I really love outdoor cooking. Of course the outdoor eating is even better!

We'll be doing a 22 lb bird on the back porch tomorrow afternoon.

Joanne

[rusty_tlc]

A couple of weekends ago we did a 20 lb turkey in a Dutch Oven. Although we weren't "on the trail", we were camping at the Callville campground at Lake Mead. The bird came out moist and tasted great. I generally rub the bird down with a bit of oil, then season with salt, pepper, and granulated garlic. It took just short of 3 hours to cook.

http://camp-cook.com/postings/20081115_03.jpg

Had to make up some gravy for the mashed potatoes.

http://camp-cook.com/postings/20081115_06.jpg

I really love outdoor cooking. Of course the outdoor eating is even better!

We'll be doing a 22 lb bird on the back porch tomorrow afternoon.

Joanne
What size is that DO? i thought our 14 deep was huge but that one blows it away.

[Joanne]

What size is that DO? i thought our 14 deep was huge but that one blows it away.

rusty_tlc,

That is a Maca 17" oven that I borrowed from a friend so I could do the turkey. The oven and lid weigh 68 pounds so it's about as heavy as I can handle. The lid is heavy enough that I move it by itself and move the pot separately. The also sell a 22" oven that weighs in at 160 lbs. (that's just insane!) Maca offers all their pots in aluminum as well as cast iron.

Here's a photo of the 17" with a 12" deep next to it for perspective.

http://www.camp-cook.com/postings/Tday_01a.jpg


From a practical standpoint the 14" deep is a big pot for most uses. As you know, you can feed a pretty good crowd of folks out of one.

Joanne