That's the first thing I cooked in my Pathfinder skillet. But, I used bacon as my meat. When the potatoes were done, I lower the heat and crack a couple eggs onto them in the skillet and take advantage of the skillet lid and cover and let the eggs cook on top of the potato/bacon/onions until I get what I call a medium sunnyside up. Either eat out of the skillet, or slide it out onto a plate or bowl. The eggs make for a nice gravy. I spice it with Tony Chechere's Cajun seasoning. MMMMM mmmm!
Dave, I make something almost identical to this, except that I don't cook the eggs separately! I push the meat, potato and onion mix to the edges of the pan in a circle, put a couple pads of butter in middle then add the eggs. As the eggs begin to cook, I then push all of the other ingredients on top of the eggs and begin scrambling all together! I only use salt, pepper, Old Bay seasoning, shredded cheese and then top it off on the plate with my beloved CHALULA sauce! Wife loves it as well! I gotta get me those ss skillets!!!! Thanks for this video!!
Your version of the frying pan, the smaller and now this larger one, is by far the best. The Stanley has holes in the lid which means you can’t use it like a Dutch oven. That large one would be excellent for car camping or canoeing where the weight isn’t as important. Killing it with the cooking videos!
Hi DC, thought you want to know that we are at the Outback Bushcraft Camp cooking & having brekky while watchimg you on Utube. Legend matey. Cowabunga.!
That scales up nicely in a Dutch oven to feed an army. Whatever meat is leftover from last night. Potatoes by the bag and eggs broken into it at the last 5 min. Cheese if you've got it and Tabasco bottle on the table. Same as yours but huge food.
_That looks good for my new cast iron skillets. Root beer is a great childhood memory. My folks used to buy crates of it from the PX on the American base (we could use our British army ID cards to get on base) as a kid the top score was all the US comics. DC, Marvel, and Archie comics_
Nice I make some similar breakfasty glop myself, but I usually add some sharp cheddar. Makes for a good breakfast that stays with you Thanks for the video
Survivalist, woodsman, hunter/trapper, blacksmith, HAM (both kinds), teacher, and now a cook. What other hidden skill will we see next from Dave' While watching, I was suddenly struck with the similarities to the way chef Justin Wilson worked. In some ways all that's missing is the Cajun accent, well not really, but you know what I mean. Everything Dave cooks seems to be "More Better". Once again, we are all waiting for "THE PATHFINDERS KITCHEN" to be published. I now Dave, it's a ton of work. ;-)
I like cooking with lard too. With potato especially it gives a lovely crisp surface that is not attainable using other substances such as vegetable or nut oil.
that looked amazing!!!! thank you for the cooking ideas!!! I never have seasoned my stainless still pots and pans . I will definitely do that the next time I get to camp !!! I've had 2 major surgeries in the past 3 weeks . so after I heal I'm on it !!!! Great video as always Dave!!! take care and stay safe my friend!!
Love your vids. Wish I could just take off say the hell with everything and everyone and disappear for a while. Love simple outdoor cooking. I have a suggestion for what I call what started out as a ten pound cornbread but I learned to scale it down,. I use Jiffy cornbread, One box, one egg but triple the milk. To this add whatever luncheon meets whatever you happen to have, dice them up. If you have a link of smoked sausage use about half, dice it up add about a half pound ground meat or ground pork brown them down before adding to mix, [ brats work well too just remove from casings ] dice about half an onion add to mix. Season with Tony's or your favorite seasoning and oregano. Mix all ingrediencies. In the mean time take an eight inch skillet take a spoon of hog lard, bacon grease [ personally I use bacon grease ] or butter and have it preheating. When grease is melted put mixture in skillet sprinkle tony's and oregano on top. Time wise you will have to watch it. usually about 40 to 45 minutes. If top is not browned enough turn on broiler for a couple minutes. Slice if too moist put back in oven for a few minutes. Don.t go by the old stick a tooth pick in it and if it comes out clean its ready. This is a meal not a side dish. This works well with dutch ovens. If the top is not brown take the pot off the coals and add coals to the top until browned. Side note A friend and I were always trying to outdo each other with our corn breads. One day I had two or three slices of left over lunch meats. Well I progressed from there adding meats that would add different flavors, Smoked sausage, cajun ham, italian brats, anything that had flavor. It got to where I used two boxes of Jiffy and a ten inch skillet. It was a enough to last two or three days and wayed about ten pounds. that's why I said a scaled down version. Good luck I enjoy your videos
Looks like a good recipe. That new and bigger skillet looks amazing. I'm looking forward to using my new c steel and flint kit I recently ordered on an upcoming camp trip
Now Shawn Kelly might eat out of that blackened frying pan but I KNOW Matt Mercer will not abide that burnt up pan! All his stainless is shiny like new! 🤣
I make something similar. I use bulk sausage and O brien hash browns .. as soon as they are done the eggs go right in the pan with them ,, then a nice layer of cheese .. now waiting on my chance to get the new skillet .. it will look really nice on the multi fuel stove
Nice Dave! Really enjoying this series and like seeing the Pathfinder products in use. Ignore those turds that say it’s not “bushcraft” . You’re really into it and finding it purposeful to share with your people. That’s what matters. Wish I was eating some of this right now! Great job
oh wow yeah we never stopped cooking with lard around here, just got a little harder to find the good stuff. leaf lard rendered down is what we’ve been doing for about the last 15-20 years.
Great video. We’ve been watching this series & really enjoying the cooking & recipes. Thank you for sharing. When will your 10” pan & lid be available on your website? Thanks. Definitely want one of these.
In your recent video with the ribeye you had said something about doing a lot of videos and people possibly saying something about that content. I just have to say I love it! Been a big fan for year. I've been watching a ton of these recent cooking videos. For me it's a bit hot out during the summer (Arizona Desert) so I'm looking forward to the Fall/Winter and do a few of these doing camping season.
Those folding Victotinox bread knives are amazing. But i highly reccomend their serrations for food prep. easy to hone with a Ceramic Rod or Honing Steel.
Next time when potatoes, sausage and onions are done,just crack the two eggs gently in a little "nest" in the middle. Then a 1/8th or so cup of water in and slap the lid back on. Leave it long enough to cook the eggs to your liking. Perfection! Add salsa on the side. Yes!
Keep up the cooking videos Dave I’ve been following you since the making a spear video if they haven’t learned anything in all these years let them go . Also put that video back up that started my bushcraft interest the spear video I mean .
Fried potatoes and onions always excellent and lots of different items can be added in or used as a side dish. But my grandmother always said, "Its a lazy cook that doesn't peel the potatoes". 😁
My family has always called it hunters surprise change out the sausage 4 any other kind of ground or finely chopped 🍖 just add the 🥚 2 the mix so it's a 1 pot meal
Its a very quick and extremely dirty way season Stainless and Cast irom pots and pans. Its really gross imo, better to do it at home with thin coats and in an oven
Hey Dave I got a question. Is it possible to make a decoction and making it so that it can be saved and stored for X amount off time. Will it keep the same effect or will the medicinal property go away?
Have you tried dicing the potatoes rather finely? From my experience they cook quicker. Also, why not add the eggs in at the very last with every thing instead of scrambling them seperately?
R.I.P. new skillet :)
That's the first thing I cooked in my Pathfinder skillet. But, I used bacon as my meat. When the potatoes were done, I lower the heat and crack a couple eggs onto them in the skillet and take advantage of the skillet lid and cover and let the eggs cook on top of the potato/bacon/onions until I get what I call a medium sunnyside up. Either eat out of the skillet, or slide it out onto a plate or bowl. The eggs make for a nice gravy. I spice it with Tony Chechere's Cajun seasoning. MMMMM mmmm!
Love this series!
Looks a lot like the lumberjack stew we used to make in Scouts, ground sausage, diced potatoes and scrambled eggs; one pan breakfast for everyone.
Great video Dave
Great video like you showing new products and how to season and clean stainless looking forward to new skillet being available
oh man - I love my pathfinder skillet, I need that 10 inch skillet for family camping!
Larger skillet.... awesome! Love 🧡 your down home-cook'in recipes. Another great addition to my grandson's recipe file.
We cook that while camping..hiking..and also at home...great video...freedom for all people ..
Another marvelous video
Dave, I make something almost identical to this, except that I don't cook the eggs separately! I push the meat, potato and onion mix to the edges of the pan in a circle, put a couple pads of butter in middle then add the eggs. As the eggs begin to cook, I then push all of the other ingredients on top of the eggs and begin scrambling all together! I only use salt, pepper, Old Bay seasoning, shredded cheese and then top it off on the plate with my beloved CHALULA sauce! Wife loves it as well! I gotta get me those ss skillets!!!! Thanks for this video!!
Good morning Dave, now I got hungry. That would be something to my morning coffee!
Your version of the frying pan, the smaller and now this larger one, is by far the best. The Stanley has holes in the lid which means you can’t use it like a Dutch oven. That large one would be excellent for car camping or canoeing where the weight isn’t as important. Killing it with the cooking videos!
Hi DC, thought you want to know that we are at the Outback Bushcraft Camp cooking & having brekky while watchimg you on Utube. Legend matey. Cowabunga.!
That’s awesome Dave. Big enough for grownups!!!
Glad to see a bigger skillet.
Awesome as always!!
Awesome video Dave as always!
I really like your cooking videos please don’t stop . Kick ass man!!!
Thanks for the videos Dave, much appreciated!!!!!!!!!!
I have the old skillet already and it’s my main cooking pan off grid. The bigger one would be AWESOME. Look forward to getting one! Cheers from PA😎
Looks delicious. I put old bay on my onions and potatoes. Love my 8 inch skillet. 10 will be good addition.
That scales up nicely in a Dutch oven to feed an army. Whatever meat is leftover from last night. Potatoes by the bag and eggs broken into it at the last 5 min. Cheese if you've got it and Tabasco bottle on the table. Same as yours but huge food.
When can we expect to see that skillet hit the market?
Wow I have always been a fan of your survival information and videos, but I have now found my new favorite cooking channel 👍🏻
Been watching you for years dave. Great videos as always. Good to see you still making content brother.
_That looks good for my new cast iron skillets. Root beer is a great childhood memory. My folks used to buy crates of it from the PX on the American base (we could use our British army ID cards to get on base) as a kid the top score was all the US comics. DC, Marvel, and Archie comics_
Nice
I make some similar breakfasty
glop myself, but I usually add
some sharp cheddar. Makes for
a good breakfast that stays with
you
Thanks for the video
I love Dave s cooking episodes always makes me hungry
Love watching these cooking lessons, I have two of these 8 inch pans and love them use them all the time, great video as always
I do something similar, but I never covered the potatoes when I fry them, I like them crispy. 👍
Dave keep up with the cooking as your relaxing time. Nothing wrong with a great down home cooking show. Regards
Survivalist, woodsman, hunter/trapper, blacksmith, HAM (both kinds), teacher, and now a cook. What other hidden skill will we see next from Dave'
While watching, I was suddenly struck with the similarities to the way chef Justin Wilson worked. In some ways all that's missing is the Cajun accent, well not really, but you know what I mean. Everything Dave cooks seems to be "More Better".
Once again, we are all waiting for "THE PATHFINDERS KITCHEN" to be published. I now Dave, it's a ton of work. ;-)
Always enjoy your content.
I like cooking with lard too. With potato especially it gives a lovely crisp surface that is not attainable using other substances such as vegetable or nut oil.
You can get crispy potatoes with any type of oil, not just lard. You just have to know what you are doing. It's not that complicated
Dave I have said this in some of your other cooking videos, the highlight of the video is watching you eat what you cook. Keep them coming.
Dude your killing me. I'm never going to be able to carry all this stuff. 😆
that looked amazing!!!! thank you for the cooking ideas!!! I never have seasoned my stainless still pots and pans . I will definitely do that the next time I get to camp !!! I've had 2 major surgeries in the past 3 weeks . so after I heal I'm on it !!!! Great video as always Dave!!! take care and stay safe my friend!!
Can't beat that for a good breakfast. Kinda want to try this with Goetta... Thanks for the video, Dave.
Thanks Dave! Solid stuff.
Love your vids. Wish I could just take off say the hell with everything and everyone and disappear for a while. Love simple outdoor cooking. I have a suggestion for what I call what started out as a ten pound cornbread but I learned to scale it down,. I use Jiffy cornbread, One box, one egg but triple the milk. To this add whatever luncheon meets whatever you happen to have, dice them up. If you have a link of smoked sausage use about half, dice it up add about a half pound ground meat or ground pork brown them down before adding to mix, [ brats work well too just remove from casings ] dice about half an onion add to mix. Season with Tony's or your favorite seasoning and oregano. Mix all ingrediencies. In the mean time take an eight inch skillet take a spoon of hog lard, bacon grease [ personally I use bacon grease ] or butter and have it preheating. When grease is melted put mixture in skillet sprinkle tony's and oregano on top. Time wise you will have to watch it. usually about 40 to 45 minutes. If top is not browned enough turn on broiler for a couple minutes. Slice if too moist put back in oven for a few minutes. Don.t go by the old stick a tooth pick in it and if it comes out clean its ready. This is a meal not a side dish. This works well with dutch ovens. If the top is not brown take the pot off the coals and add coals to the top until browned. Side note A friend and I were always trying to outdo each other with our corn breads. One day I had two or three slices of left over lunch meats. Well I progressed from there adding meats that would add different flavors, Smoked sausage, cajun ham, italian brats, anything that had flavor. It got to where I used two boxes of Jiffy and a ten inch skillet. It was a enough to last two or three days and wayed about ten pounds. that's why I said a scaled down version. Good luck I enjoy your videos
Looks like a good recipe. That new and bigger skillet looks amazing. I'm looking forward to using my new c steel and flint kit I recently ordered on an upcoming camp trip
Thanks
thank you
Now Shawn Kelly might eat out of that blackened frying pan but I KNOW Matt Mercer will not abide that burnt up pan! All his stainless is shiny like new! 🤣
I make something similar. I use bulk sausage and O brien hash browns .. as soon as they are done the eggs go right in the pan with them ,, then a nice layer of cheese .. now waiting on my chance to get the new skillet .. it will look really nice on the multi fuel stove
That will be a good pan for making Plov in.
Little Strawberry Kitchen has some good youtube outdoor cooking videos
Nice Dave! Really enjoying this series and like seeing the Pathfinder products in use. Ignore those turds that say it’s not “bushcraft” . You’re really into it and finding it purposeful to share with your people. That’s what matters. Wish I was eating some of this right now! Great job
Very interesting to see your recipes. Much knowledge to share.
That lard ! Omg , I haven't seen anyone cook like that since my grandmother back in the mid 60's . Thanks for that memory !
oh wow yeah we never stopped cooking with lard around here, just got a little harder to find the good stuff. leaf lard rendered down is what we’ve been doing for about the last 15-20 years.
awesome vid Dave, breakfast has to be my favorite meal of the day. Make sure to feed Zon.
You the man Dave, that looks delicious. Appreciate it
Great video. We’ve been watching this series & really enjoying the cooking & recipes. Thank you for sharing. When will your 10” pan & lid be available on your website? Thanks. Definitely want one of these.
Thanks Dave
Thanks Boss..... 👍💪🙏💯
In your recent video with the ribeye you had said something about doing a lot of videos and people possibly saying something about that content. I just have to say I love it! Been a big fan for year. I've been watching a ton of these recent cooking videos. For me it's a bit hot out during the summer (Arizona Desert) so I'm looking forward to the Fall/Winter and do a few of these doing camping season.
I love that for breakfast lunch or dinner and it looks like I'm going to have to buy another skillet from self-reliant Outfitters when it comes out
Ooohh. A big skillet! Perfect!
Oh yes!! A 10” pathfinder skillet!!
I was going to say add some white gravy, but when you mentioned the mustard I was like yep
Low heat slow cooked scrambled eggs makes all the difference in the world. Cook with love!
Those folding Victotinox bread knives are amazing. But i highly reccomend their serrations for food prep.
easy to hone with a Ceramic Rod or Honing Steel.
Scramble Eggs all over my face! What's a boy to do!?!
I love it! Gonna give it a try.
True left-hand 'r , even wears the watch on the right hand. ...Alan🇨🇱
Looks great! When do you anticipate the 10” pan will be launched?
2023
The skillet looks like a winner. But, would like to know the weight of skillet/lid and approximate release date... Thanks
I'm on that new size skillet too man as well as the mighty fine eats.
Looks mighty good but I would have made gravy and pour over it. Can't go wrong with gravy mmmmmm . Keep up the good work and God bless.
The 8” skillet is the Mac Fkn daddy. I trust this one will be every bit as good.
Always good 👍
After looking at the lid,, I'd be curious to see how it performs over a fire making cornbread
Next time when potatoes, sausage and onions are done,just crack the two eggs gently in a little "nest" in the middle. Then a 1/8th or so cup of water in and slap the lid back on. Leave it long enough to cook the eggs to your liking. Perfection! Add salsa on the side. Yes!
Keep up the cooking videos Dave I’ve been following you since the making a spear video if they haven’t learned anything in all these years let them go . Also put that video back up that started my bushcraft interest the spear video I mean .
I'm hungry again awsome job man
No cheese Dave? Still looks great - email me a bowl I am starving! Kodus Dave!
excellent video
Fried potatoes and onions always excellent and lots of different items can be added in or used as a side dish. But my grandmother always said, "Its a lazy cook that doesn't peel the potatoes". 😁
Enjoy all the videos. Looks tasty!
As always a good video.
Change it up with bacon, I’m there!!😋
Looking good, but I have a feeling the sausage would have seasoned your pan anyway..
Is that new skillet going to come with a lid and rack? Are you accepting email notifications of its release?
My family has always called it hunters surprise change out the sausage 4 any other kind of ground or finely chopped 🍖 just add the 🥚 2 the mix so it's a 1 pot meal
Skillets are always good, not too keen on Bratzwarts though. Ham green pepper, mushrooms. Or spam works too.
Looks tasty. Great job.
Your doin it!
looks really good
Why did you burn the skillet with lard first?
I was wondering the same thing
To season it; make it non-stick.
Its a very quick and extremely dirty way season Stainless and Cast irom pots and pans. Its really gross imo, better to do it at home with thin coats and in an oven
Whens it gonna b available
Can't beat that for a good breakfast
Hey Dave I got a question. Is it possible to make a decoction and making it so that it can be saved and stored for X amount off time. Will it keep the same effect or will the medicinal property go away?
Love the idea but still too small for a group use. 12-14 would be more useful in my experience
Cool I want one
Very nice slillet! What does it weigh?
Do you season aluminum pans like that to?
I cook something similar to that but instead of sausage. I use hamburger meat.
Needs biscuits!!!
Have you tried dicing the potatoes rather finely? From my experience they cook quicker. Also, why not add the eggs in at the very last with every thing instead of scrambling them seperately?
Looks delicious 😋
Nice