Glad to see the cooking skills are coming along great and the menu keeps growing. Looking forward to all the ideas you have for the 2024-2025 winter season to continue growing your channel. Stay safe for goodness sake’s in the bush this time of year……. The bears are hungry and feeding before their big snooze.
I hope you don’t mind me posting the recipe for the Cowboy Stew but, it’s one of my favorites and I make it frequently during the winter months. Kent Rollins Cowboy Stew *INGREDIENTS: • 8 regular red potatoes chunked • 2 ½ cups sliced carrots • 1 large yellow onion sliced • 1 large jalapeno chopped • 3 14.5-ounce cans stewed tomatoes • 1 15-ounce can tomato sauce • 1 10-ounce can Rotel • 3 4-ounce cans chopped green chile • 2 tablespoons minced garlic • Canola oil • 3.5- 4 lbs. stew meat (elk,beef, etc.) chunked • 3 quarts water or beef broth • Red River Ranch Original Seasoning or Seasoned Salt and Black Pepper *INSTRUCTIONS: • Add all the ingredients, EXCEPT the canola oil, stew meat, water and seasoning, to a large stock pot. • Set aside. • Pour a thin layer of the canola oil on the bottom of a large cast iron skillet. • Add the meat, season to taste • Cook over medium-high heat until all the edges have browned. • Stir the meat into the liquid mixture. • Bring to a boil over high heat for 20 minutes. • Reduce to a simmer and continue cooking for about 1 ½ hours or until vegetables are tender and meat has cooked through, stirring occasionally. *NOTES: This makes enough to feed a crew- or freeze and save for later.*
Hi Derek! Great idea using wheels on the boat to get through the creek! I was wondering if some kind of ski attachment would help with those soft sections. Might take a bit of fabricating to make it work. Just a thought! Enjoyed seeing you back at the tent! Take care> Terry!
Hey Derek, Phillips bits are a US made/ branded product. The Robinson product is a Canadian made/branded product. The US are not always keen on promoting Canadian products.
Just an FYI, stansport makes a very decent 1qt cast iron dutch oven that I use primarily for baking but it’s also great for just making smaller portions. I got mine for about 20(usd) from am a Zon. Side note: Check the dimensions because the height is greater than the diameter so, it’s not as squat or stable as a standard cast iron dutch oven
Suggestions for open fire cooking: •Lodge® L10CF3 5 Quart Cast Iron Deep Skillet with Lid •Cuisinel Cast Iron Skillet with Lid - 12"-inch Pre-Seasoned Covered Frying Pan Set + Silicone Handle & Lid Holders + Scraper/Cleaner - Indoor/Outdoor, Oven, Stovetop, Camping Fire, Grill Safe Cookware •If you’re not going to use a grate or rack over your fire, look into a dutch oven with legs like the * Lodge 5 Quart Pre-Seasoned Cast Iron Camp Dutch Oven with Lid - Dual Handles - Use in the Oven, on the Stove, on the Grill or over the Campfire - Black* It’s got the type of lid that is designed to hold coals for even top to bottom cooking and baking. You should also get yourself a Reflector Oven at some point 😊
All very good stuff. I have cast iron, including a dutch oven, but they've been neglected over the past couple seasons and need some maintenance to bering them back to cooking condition. Won't take much - just time. I'm reallllly interested in that reflector oven though! I may have to order one.... stay tuned ;)
@@SubArcticAdventures The Svante Freden (designer and maker) oven is my favorite. I have all 3 generations of his oven. I’ve corresponded with Mr. Freden and he’s a wonderful man. He’s even posted the plans for his oven online for those who would like to try making one themselves
@@alanbierhoff6831 Yes, that's the one I had my eye on, but it looks like they're hard to come by. I have my name on a notification list for when more become available.
It was a great Canadian beaver 😉. He smacked his tail just after I hit record to capture him swimming around as I was coming out of a little creek (not the infamous creek though…). I LOVE this country! 🇨🇦
That stew looked so good! I was sure the potato was going to have a crunch! Did any stew get stuck on the bottom of the pot? I’ve only tried cast iron over my wood stove and it didn’t burn ….but it was not open flame.
Nothing was burnt on the bottom, which I was pleasantly pleased about. lol. The pot was actually enamel. I have a dutch oven that I was going to use but I need to do some maintenance on my cast iron set before I can cook in them. Bad Derek, bad. lol. Thanks for watching!
Awesome! Keep asking things like this! I'll make a list and plan on doing an equipment video over the winter. It's a Huntshield gutting knife. One of my favourites to use! (no - I'm not sponsored... HAHAHA!)
I sure do! I would love to do an episode of our first caribou and/or (preferably and.. lol) hunt. And then there will be lots of cooking over the season(s). Know any willing and experienced hunters wanting to take us and show us how to do it right Jimmy? 😅
Glad to see the cooking skills are coming along great and the menu keeps growing. Looking forward to all the ideas you have for the 2024-2025 winter season to continue growing your channel. Stay safe for goodness sake’s in the bush this time of year……. The bears are hungry and feeding before their big snooze.
Thanks Shane! The bears are definitely roaming around. I recently saw 3 along the highway in a 2-day span.
I hope you don’t mind me posting the recipe for the Cowboy Stew but, it’s one of my favorites and I make it frequently during the winter months.
Kent Rollins Cowboy Stew
*INGREDIENTS:
• 8 regular red potatoes chunked
• 2 ½ cups sliced carrots
• 1 large yellow onion sliced
• 1 large jalapeno chopped
• 3 14.5-ounce cans stewed tomatoes
• 1 15-ounce can tomato sauce
• 1 10-ounce can Rotel
• 3 4-ounce cans chopped green chile
• 2 tablespoons minced garlic
• Canola oil
• 3.5- 4 lbs. stew meat (elk,beef, etc.) chunked
• 3 quarts water or beef broth
• Red River Ranch Original Seasoning or Seasoned Salt and Black Pepper
*INSTRUCTIONS:
• Add all the ingredients, EXCEPT the canola oil, stew meat, water and seasoning, to a large stock pot.
• Set aside.
• Pour a thin layer of the canola oil on the bottom of a large cast iron skillet.
• Add the meat, season to taste
• Cook over medium-high heat until all the edges have browned.
• Stir the meat into the liquid mixture.
• Bring to a boil over high heat for 20 minutes.
• Reduce to a simmer and continue cooking for about 1 ½ hours or until vegetables are tender and meat has cooked through, stirring occasionally.
*NOTES:
This makes enough to feed a crew- or freeze and save for later.*
That's perfect! Thanks Alan!
Great memories … you are a master Derek!! Enjoy.
Thanks Jeff! You’re welcome to come
North any time 😉
Good update on the tent, and future plan. All the best!
Thanks so much! Stay tuned 😉
Hi Derek! Great idea using wheels on the boat to get through the creek! I was wondering if some kind of ski attachment would help with those soft sections. Might take a bit of fabricating to make it work.
Just a thought! Enjoyed seeing you back at the tent! Take care> Terry!
Thanks Terry! I love trying different things out and love it even more when they work! Hahahaha!
Hey Derek, Phillips bits are a US made/ branded product. The Robinson product is a Canadian made/branded product. The US are not always keen on promoting Canadian products.
Who knew bits could spark such international intrigue? Maybe we should host a bit summit to settle the score!
Just an FYI, stansport makes a very decent 1qt cast iron dutch oven that I use primarily for baking but it’s also great for just making smaller portions. I got mine for about 20(usd) from am a Zon.
Side note: Check the dimensions because the height is greater than the diameter so, it’s not as squat or stable as a standard cast iron dutch oven
Suggestions for open fire cooking:
•Lodge® L10CF3 5 Quart Cast Iron Deep Skillet with Lid
•Cuisinel Cast Iron Skillet with Lid - 12"-inch Pre-Seasoned Covered Frying Pan Set + Silicone Handle & Lid Holders + Scraper/Cleaner - Indoor/Outdoor, Oven, Stovetop, Camping Fire, Grill Safe Cookware
•If you’re not going to use a grate or rack over your fire, look into a dutch oven with legs like the * Lodge 5 Quart Pre-Seasoned Cast Iron Camp Dutch Oven with Lid - Dual Handles - Use in the Oven, on the Stove, on the Grill or over the Campfire - Black*
It’s got the type of lid that is designed to hold coals for even top to bottom cooking and baking.
You should also get yourself a Reflector Oven at some point 😊
All very good stuff. I have cast iron, including a dutch oven, but they've been neglected over the past couple seasons and need some maintenance to bering them back to cooking condition. Won't take much - just time. I'm reallllly interested in that reflector oven though! I may have to order one.... stay tuned ;)
@@SubArcticAdventures
The Svante Freden (designer and maker) oven is my favorite. I have all 3 generations of his oven.
I’ve corresponded with Mr. Freden and he’s a wonderful man.
He’s even posted the plans for his oven online for those who would like to try making one themselves
@@alanbierhoff6831 Yes, that's the one I had my eye on, but it looks like they're hard to come by. I have my name on a notification list for when more become available.
Was that a big fish that jumped in the creek at the end?
Haha I think it is!!!! What a good shot!
It was a great Canadian beaver 😉. He smacked his tail just after I hit record to capture him swimming around as I was coming out of a little creek (not the infamous creek though…). I LOVE this country! 🇨🇦
Looks like the same creek I see on Jay Legere’s channel.
@@alphawhiskyadventures Stupid creek… 😆
That stew looked so good!
I was sure the potato was going to have a crunch!
Did any stew get stuck on the bottom of the pot? I’ve only tried cast iron over my wood stove and it didn’t burn ….but it was not open flame.
My hands burned watching you cut the jalapeños, I’m sure you had to wash them off well! 😂
Nothing was burnt on the bottom, which I was pleasantly pleased about. lol. The pot was actually enamel. I have a dutch oven that I was going to use but I need to do some maintenance on my cast iron set before I can cook in them. Bad Derek, bad. lol. Thanks for watching!
Maintenance?🤣 as in put away with the leftovers caked on?
😂
What knife do you carry?
I like the look of it
Awesome! Keep asking things like this! I'll make a list and plan on doing an equipment video over the winter. It's a Huntshield gutting knife. One of my favourites to use! (no - I'm not sponsored... HAHAHA!)
Need to get some moose or caribou stew on the fire
I sure do! I would love to do an episode of our first caribou and/or (preferably and.. lol) hunt. And then there will be lots of cooking over the season(s). Know any willing and experienced hunters wanting to take us and show us how to do it right Jimmy? 😅