Roger mentioned our retired chef Greg Nicolaou and his talents. We'll, the 'Greek' is a fabulous chef, trained at the Culinary Institute of America and recently retired. However, everyone pitched in on the food this year. Roger made a great smoked beef brisket, Kevin cooked his lip smakin' delicious ribs, Eric Bell cooked elk ribs and tender young venison hams, and I put together a corned beef boiled dinner(we like to get a break from the meat and potato's to fend off scurvy
). As Roger mentioned, Ron made the most incredible bacon grease browned, slow oven roasted squirrels you've ever tasted. Not only that, Ron's a breakfast cook extraordinaire. Here he is whipping up a late morning breakfast while I finish off the butter crust for the apple pie:
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I didn't get a picture of the breakfast, but it was hand cut at camp, thick sliced bacon, eggs and Ron's special doctored up, left over mashed potato cakes. Oh, and this is what camp apple pie looks like after it's cooled a little out of the oven:
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Hmmm, 2 pies, 8 men, that's 1/4 pie per man. Yup, they licked the plates clean too.
Topic: 2014 Shrewhaven Hunt Story (Read 1788 times)
