Upcoming fishing trip

Have an upcoming fishing trip with 12 guys. I am assigned one of the dinner meals. Can’t be a fish fry. Was thinking something made ahead of time then able to be reheated. Any suggestions/recipes.

The hits in our group are chilli, sloppy joes and lasagna. All warm up very well!

Ribs work well if you have enough room to store them.

Pork steak and rice-a-roni worked really well on a recent camping trip… fairly inexpensive and filling and reheats really nicely.

Few items feed large numbers as easily as pasta.

On a recent laker trip with James and Grant, I brought a pound of linguine, 2lbs frozen meatballs, and a big plastic jar of sauce. Add vegetable of choice (which they didn’t touch ), a frozen loaf of pre-made garlic bread if you have room, and you’ll feed 3 of the hungriest guys in camp. I know, because we were!

Something like that scales up quite well, is fairly easy/quick to make (no sacrificing fishing time!), and is pretty awesome when out on a trip.

I’ve done a fair amount of camp meals, and I actually prefer to do-it-up a bit more, but it always comes at the cost of fishing. If you don’t have like-minded individuals in camp to help out, you’re on your own!

Joel

Its pretty rare that I get hired on as the camp cook, but for large group meals a couple of my friends make pulled pork or chicken and then put it in a crock pot. They keep it in a cooler until the day of their meal and then put it on when we leave to go fishing for the day. When we come in, its all heated and ready to go. They have also done this with chili.

Quote:

---

The hits in our group are chili, sloppy Joe’s and lasagna. All warm up very well!

---

Not sure about the Lasagna but chili and sloppy Joe’s have always went over well, they both can be frozen and used to keep other things cold also.

Remember your dealing with a group of people, we once let a youngin make Chile for our Canada group, he made 3 or 4 gallons of it, woulds been great except not only did he put Chile power in it, he added jalapeños and habaneros to it and it was so hot nobody could eat it, even him..

Careful what ya cook.:)

Al

It may be too late for your trip but this book is incredibly useful. It has a shore-lunch section… in addition to recipes that are can pack well for a trip. I recall a spicy fish gumbo that you freeze before hand, then boil (with two fresh caught fish fillets) while in the bush. I made it. One bowl filling… like eating an entire box of grape nuts cereal. Good luck!

http://www.amazon.com/Cooking-Freshwater-Fish-Lucia-Watson/dp/1892947722

You should bring something that tastes terrible so next time they leave you off the rotation. I’m a pretty good cook and now I am the camp cook. For that sized group I would use the cheap beer that is sure to be around and par boil some italian sausages or brats and then grill them. There isn’t many folks that dislike them. I’m also a fan of off the wall deli salads in an effort to get people to try some new stuff.

Hard to go wrong with spaghetti. Just make the sauce at home, let it cool, pour it into a gallon baggy (or two) and freeze. The night it’s your turn to cook warm up the sauce and boil some noodles.

Better yet, some good old fashioned goulash, mix hamburger, elbow macaroni, mushrooms, tomatoes, onions, some spices and what ever else ya can think of, freeze, add some butter and reheat…yummmm

Al

X2 for pulled pork or pork steak

For the pork steak I also use pork shoulder cut into steaks then grill them off to get that smokey flavor and grill marks then braise them in the crock pot till tender almost fall apart goodness with a bbq sauce thinned out with hard apple cider.

Porchetta would be great also in a crock pot.

Quote:

---

X2 for pulled pork or pork steak
For the pork steak I also use pork shoulder cut into steaks then grill them off to get that smokey flavor and grill marks then braise them in the crock pot till tender almost fall apart goodness with a bbq sauce thinned out with hard apple cider.
Porchetta would be great also in a crock pot.

---