Pro Staff Article - Cousin Rick Say's "Wanna Know What It Takes To Be A Great Camp Chef?"

Cousin Rick Say's "Wanna Know What it takes to be a Great Camp Chef?"

Cousin Rick Say's "Wanna Know What it takes to be a Great Camp Chef?"

Cousin Rick's Say's "Wanna Know What it takes to be a Great Camp Chef? Then you better know How to Feed an Army!" "G.I. beans and G.I. gravy, Gee I wish I'd join the Navy." That was a very popular tune we all sang back when I was in the Army. You see when you get yourself in trouble they stick you in the kitchen doing K.P. If they had only given out rank for getting in trouble I would have retired as a General! Yep, even back then you're old cousin Rick's mouth wrote checks my butt couldn't cash. The thing I never shared with the upper brass was that enjoyed K.P. and considering all the trouble I got into, I spent allot of time behind the stove. Yeah buddy. I guess all those hours didn't go to waste; I was like a sponge when it came to learning all the different cooking methods it takes to feed a large crowd of hungry warriors. Of the many Army chefs I had the privilege learning from, one old cuss comes first to mind. Sergeant Gordon Tubbs from New Orleans took me under his baking mitt and thought me many of the tips and tricks I use today when I am asked to be the head chef at any large wild game feed or BBQ. I enjoy cooking for large crowds so much I wrote a book about it back in 03. Of the many questions my readers and listeners ask me, large crowd cooking recipes are in the top 10. And then a few days ago I received an email from a church in Virginia asking me for advice on an upcoming wild game dinner they were planning. A few of their cooks were on this site reading up on Camp Che'’s new products and thus they found my email address. And if you're going to be cooking for a large crowd, Camp Chef is the right site to be on! From their outstanding Dutch ovens, Smoke Vault Smokers, Outdoor oven and range, to their Big Texas grills, Camp Chef has you covered! So lets get started with some easy and fun recipes to use for feeding your Army. Cousin Rick's Grillin' Like a Villain Chili - This is my award winning Chili Cook-Off Recipe and this also is the first time I have released it. I was offered a Winchester shotgun for this recipe 3 years ago at the Iowa City Fins & Feathers Sportsman's Cook-Off. For which I took home the 1st place trophy. Enjoy! 4 pounds burger, cooked chunky (I have won using both venison and beef) 2 pounds sausage 3 cans (40oz) Brook's chili hot beans 3 cans (40oz) Mrs. Grimes chili beans 3 cans (16oz) Mrs. Grimes red kidney beans 3 bottles, cans (30oz) Chunky salsa 3 cans (30oz) tomato sauce 3 cans (30oz) diced tomatoes with chili's 3 jars MILD jalapeno nacho slices 3 tablespoons Franks Hot Sauce 3 tablespoons Worchester sauce 1 tablespoon Cookies spice 3 large onions 3 green peppers Accent & fresh black pepper to taste In your Camp Chef Lumber Jack Skillet (don't worry, this bad boy can cook a heck of a lot more meat than this), brown the meat. While the meat is cooking, add the Accent and black pepper. Add the Franks Hot Sauce, mixing it into the meat. Add the Worchester sauce, mixing it into the meat. Add the Cookies Spice. After the meat is cooked, drain and add it to your Camp Chef Dutch oven. Open the cans and drain the juice. Add the remaining ingredients and cook for about 4 hours. NOTE: Cut the green peppers in thick strips NOT diced. Cut the onions in thick chunks. They will cook down and add great tasting flavor and a texture that will put a smile on every hick within' 50 miles from the Dutch oven. Stir the soup often while cooking. Coronal Cochenour's Salmon Loaf - 24 pounds can salmon 20 beaten eggs 9 cups oatmeal 3 cups chopped onions (white) 4 cups chopped celery 4 teaspoons paprika 3 tablespoons butter (Real butter - Dig it) Saute the onions and celery in butter using a very large pot. Combine salmon, oatmeal, onions, celery, paprika, salt and eggs. Form into loaves and bake at 350 degrees in your Outdoor Oven for about 50 minutes. Serving size is around 3-ounce portions and should serve around 100 hungry hikers. Fort Madison Sloppy Does - (Serves around 250 Hicks) 50 pounds ground venison 3 cups finely chopped onions 8 cups finely chopped celery 1/4 cup dry mustard 1/2 cup brown sugar 1 cup vinegar 4 large cans tomato soup 6 tablespoons seasoned salt 6 tablespoons freshly ground peppercorns 5 tablespoons garlic powder 21 dozen-hamburger buns In a large kettle or cooking pot, fry the meat and onions. Drain all the fat. Combine the remaining ingredients and simmer for about an hours, stirring every 10 minutes or so. Serve this great tasting meal on butter-grilled buns using your Big Texas Grill. Brother I could go on and on when it comes to talkin' outdoor vittles. HA! Last year I wrote about grilling for a large group of bikers at a rally. The main menu was grilled biker wings (turkey). I again received several emails on what types of BBQ sauces go well with grilled foods. I dedicated a whole chapter on grilling sauces in my Grillin' Like a Villain book. Of the many sauces I use, this sauce is a quick and easy favorite for large BBQ outings. Cousin Rick's Party "Q" Sauce - Makes around 2 gallons 4 cups brown sugar 1 cup paprika 2 cups Worcestershire sauce 4 cups vinegar 4 cups ketchup 1 gallon spicy vegetable juice 1/3 cup seasoned salt 1/3 cup dry mustard 1/3 cup ground cloves 3 tablespoons minced garlic 4 teaspoons chili powder 2 teaspoons red pepper 12 grated onions (white) Mix all the ingredients together in Dutch oven. Bring the mixture slowly to a boil, and then simmer on low heat for about an hour. Stirring often. This BBQ sauce is outstanding on wild game or domestic meats such as chicken or pork. Here's another fun tidbit. Last fall I was in the mood for smoked chops in my Smoke Vault. After smoking them for several hours on low, I brushed this sauce on them and then smoked them for another 30 minutes. The flavor was out of this world and the smell drove my snotty neighbors crazy! I hope you have as much fun cooking with my recipes as I do sharing them with you. Outdoor cooking is an art that bonds friends and families together. I enjoy all the feedback I get and I have a blast being a member of Camp Chef's Pro Staff. You are always welcome to email me on any questions or tips and recipes of your own. Heck who knows, if I like it you might just be in my next book! Be safe and cook smart