Author Topic: Your favorite Camp cooks and meals? (Read 7519 times)

Don Batten · « **Reply #40 on:** January 31, 2019, 04:03:27 AM »

One of my favorite Cory meals. this was a while back at a St Judes hunt. I think the kids agree the dessert is fittin. Grilled doves, wood duck breast, pineapple and jalapeneo peppers, corn, fresh carrot salad with honey lemon vinegerette. Need to do this one again. DB

Don Batten · « **Reply #41 on:** January 31, 2019, 04:05:24 AM »

Jeff D. Holchin · « **Reply #42 on:** January 31, 2019, 05:39:48 AM »

Brad Hawkins (Biathlon Man) is a great camp cook and fed hungry PBS bow hunters at the ongoing coastal Georgia hog hunt. Can't single out a particular meal, they all were great!

Zwickey-Fever · « **Reply #43 on:** January 31, 2019, 09:22:23 AM »

For me, it was back in the late 80's at my family's cabin in central Pennsylvania, (Union County),. My family used to hire a older Dutch lady, Armena that everyone called "Mom", to cook for us during the bow and firearm season. She was well into her 90's and never missed a beat. She used to cook ''Scottish venison Stovies" in a cast iron Dutch oven out on a open fire behind our cabin. One could smell the Scottish Stovies cooking from the deer stand!! That dish helped me shake off the chill of many frosty deer stands in central Pennsylvania.

Terry Green · « **Reply #44 on:** January 31, 2019, 03:24:16 PM »

At little ball mountain a few years ago at Cohutta we had elk, antelope, wild boar, venison and pheasant.... Alll killed with a Trad bow for dinner one night..... People from other camps came around to see what was up and yes we shared

Trenton G. · « **Reply #45 on:** January 31, 2019, 04:08:09 PM »

Normally on either the second or third night of firearm season my dad's buddy Tim will invite us up for dinner at their camp, and they always do a huge thing of venison lasagna. Between that, the garlic bread, and whatever is leftover from the chili cook off, we always leave their feeling substantially heavier than when we got there. The downside is that it's really hard to keep your eyes open for an all day sit the next day.

smokin joe · « **Reply #46 on:** February 08, 2019, 05:22:19 PM »

Although Terry Green will say it is simple to make, and therefore nothing much, his Stroganoff is amazingly delicious. If I had a photo it would make me drool.

Don Batten · « **Reply #47 on:** January 11, 2023, 05:09:19 AM »

Just re read this old post. Lot of good stuff on here. quick Corey story. catfishing on Nuese in NC a few years back. Cory , I'll bring " snacks". been fishing a while and one of my boy's girlfriend is hungry. Cory grabs lid off his cooler. What ya want? got sushi rolls, ham sandwich wraps and PB&J wraps. She went with the PBJ. she said, " Mr Cory, this is best PBJ i ever had." he said it's actually
Almond butter I made this morning. The rest of the "snacks " were off chart as well.
You won't go hungry at Marty's either. And this past Oct i spent a couple days with Joey Buchanan
at his camp on Miss River. 20oz ribeyes, Saw Mill Breakfast in mornings and crappie and fries. Not
bad scenery either. Sitting on porch watching the barges go by and a couple 130/140" bucks sparing
in the back yard. The older I get the more and more it's about the trip, company and food than the hunt.

MCNSC · « **Reply #48 on:** January 11, 2023, 07:56:29 AM »

Ray Hammond made a meal of wild hog sausages cooked with onions that was great . I had the name of the processor he used down near Estil as I hunt down that way once a year, but haven’t managed to shoot a hog in years.
I was in a club for years on Friday nights you brought your own meat to grill , but a standard side was sliced potatoes and onions, butter, salt and pepper cooked in a foil bag on the grill. Smelled heavenly cooking and tasted even better.

Terry Green · « **Reply #49 on:** January 11, 2023, 08:35:19 AM »

Ah, great re-up!!! Yeah Ray was a great camp cook for sure, and his salad was a labor of love to make it that delicious.

SteveM's chili and the 'trick boys' from Arkansas and their fish fryer they bring along to the LTRs... I just had to add these 2 guys to my list.

Matt Quick · « **Reply #50 on:** January 11, 2023, 09:22:45 AM »

Here’s another quick Cory story. This is back about 2002 or 03, we were planning a short overnight hunt to the Woodbury. So we are planning on the phone and like usual Cory’s like don’t worry about food dude. I got it. So he had whatever for breakfast and lunch and he’s like I got some “beef scraps” for dinner. So at this point we’d only hunted together a couple of times and food was great but I’m thinking to myself, “beef scraps??” That sounds like something I’d probably throw away. So we do the hunt and we get back to camp the first evening and I’m curious about these “beef scraps.” So Cory breaks out this little charcoal grill and it turns out these beef scraps are the 3 to 4 oz ends off of full size beef tenderloins he had leftover from a catering event. Needless to say the beef scraps were awesome!!

Terry Green · « **Reply #51 on:** January 11, 2023, 02:27:34 PM »

Cory story.....

Biggie and Matt Schuster were riding together to or from a hunt and they were STARVING, and Cory kept telling them to keep going cause there was a cracker barrel an hour away.... and they always had fresh food from shear turn over of customers... Now Cory is a 5 Star Chef so he knows this kinda stuff....

So Biggie and Matt suffer for another hour to make Cory happy... and when they finally got there.....

Cory only ordered THREE pieces of bacon!!!

Roy from Pa · « **Reply #52 on:** January 11, 2023, 02:29:42 PM »

LMAO:)

Terry Green · « **Reply #53 on:** January 11, 2023, 04:06:13 PM »

I also have a Biggie story I'll tell in a bit...gotta run!

Don Batten · « **Reply #54 on:** January 11, 2023, 05:04:09 PM »

Cory is for sure not a glutton. He's a great cook but don't eat much. but then again he has buddies like Me , Joey , Marty , and Biggie that can take up the slack. He could for sure feed the multitude with 3 fish and a loaf of bread. LOL

beemann · « **Reply #55 on:** January 12, 2023, 12:43:12 AM »

Hunted moose with Kent Wolowski on Fontaine lake in 2019. After not seeing a moose for seven days I finally shot a small bull on day nine of a ten day hunt. We gutted him that night and took the liver back to camp for liver and onions. Fantastic.... The next day after butchering the bull and getting all the meat taken care of Kent made tenderloins. We ate till they were gone. Dusted with flour and pan fried with onions. They were so tender you hardly needed a knife.... HMMMMMMM talk about good eating. Simple and delicious. Had my first Gin and Tonic at 56 years old on that trip.

Matt Quick · « **Reply #56 on:** January 12, 2023, 12:25:03 PM »

Fontaine Lake, SK! Amazing place!! The lake trout and pike are next level eating since the lake water never gets much above 60 Degrees.

Terry Green · « **Reply #57 on:** January 13, 2023, 09:39:41 AM »

Quote from: Terry Green on January 31, 2019, 03:24:16 PM

At little ball mountain a few years ago at Cohutta we had elk, antelope, wild boar, venison and pheasant.... All killed with a Trad bow for dinner one night..... People from other camps came around to see what was up and yes we shared

Ah, ran across evidence this morning....

Wondering where the pheasant is at? GONE! it was the appetizer.

Littlejake · « **Reply #58 on:** January 14, 2023, 01:06:31 PM »

My brother's camp chili, Make's a big pot of it and just let's it simmer on the wood stove.
Better than my wife's but I don't tell her that!


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Author Topic: Your favorite Camp cooks and meals? (Read 7519 times)

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