I don't usually comment on video's, but this is the most direct and informative video I've seen on cooking like this. Very straight forward and lovely! Happy I watched.
You really cover all bases Blackie. Wish I could meet you. Hell of a guy you are. I am ALWAYS learning something from you. Looking forward to the next video.
I’ve never seen anything like this before in a camp cooking video. I like the idea especially the side skirts. As I watched while you gave the recipe, I thought to myself, wouldn’t it be good to put all the pre-measured ingredients into a ziplock bag. And then you did that! Great minds think alike.
Hi Blackie, greeting from Australia 🇦🇺, thank you for your time to make these videos, you could have added a couple of wild Berry, etc on top and sprinkle with some castor sugar and then bake, be careful sugar will burn quickly on top , adjust temperature, as Blackie said practice, practice at home first. Looking forward to your next canteen cup cooking session, muchly appreciated thank you.
Blackie, Thank You Sir for sharing this Canteen Cup Cooking Series. I remember one of videos making and cooking a Army biscuit on a frying 🍳 pan . Thanks Again Sir for all you do. I was at a Gun and Knife Show and seen the Barlow style two blades Boker Tree Brand ,green bone handle. But the gentleman said it was not for sale ,but I'm still looking to find one to add to your collection. God Bless Y'all You and Mrs. Blackie. Tim L.
Blackie, I watched my grandma stir up many a bowl of biscuit dough. Never did she put any doggone nasty mayo in it. Grandma made the best tasting, fluffiest, and softest biscuits I ever put in my mouth. I'm talking about mouth watering, stay soft all day long biscuits. I will give it a try though. I'm not totally against mayo, I have put it in recipes in the past. I will have to use Kraft or Herman's, though. I can't handle Duke's. I know, I know, it's made in NC. My son loves it. Now, other than the Duke's, this is a great video. Safe journey, and God bless.
Blackie I made this this morning. My thoughts 1. Dukes has the oil necessary. 2. The vinegar in duke's will make the milk like butter milk so a plus. 3. Eggs are not used in a biscuit. Egg cause crumb. So draw back. I made this today and it was an acceptable biscuit but as I feared it was crumbly. Perhaps I could have worked it more or perhaps I used to much mayo. Let me tell you my favorite recipe. SR flour. 1 stick salted frozen butter shredded and cut in. 1 cup milk. In a cast iron. The frozen cut in butter and cut biscuit causes a cats head biscuit but you can just use melted butter
That's how I mixed my flour to make bread on a peeled stick of green wood the size of a rifle's forearm . I made a somewhat sticky dough using water , but not too sticky , just a bit tacky and wrapped it in a curl around the wood , and cooked it over the heat of a fire and coals twirling it around every so often to cook it thoroughly all around the stick . I used a cup of flour , a teaspoon of baking powder , 1/2 teaspoon of salt , some old fashioned brown sugar [ about 2 tablespoons ] , a bit of cinnamon [ about 1 teaspoon ] and some dried raisins pre-mixed in a Ziploc Bag , just add water and voila . It was delicious . I've never made biscuits in a canteen cup , look forward to trying it , thanks Blackie ! ! !
My grandpa just gave me he’s old uberty reproduction Dragoon. Your content as been a great help to learn . I know that gun is not best to get started in black powder but am very thankful. Again thank you.
Am looking forward to it, was able to order Remington #10 caps for it. You showed so many great tutorials from zeroing to maintenance I really appreciate that ! I love your recent content as well.
Thank you, Blackie. This is perfect timing as I am thinking of doing this with blueberry muffin mix soon! I am honestly wondering if mixing milk powder in with the dry ingredients, then adding water for mixing, would work (instead of mixing the milk separately).
That video was awesome black really enjoy your cooking videos. I know the kids series is probably gonna end soon, but I absolutely love them. I love all all of your cooking content. I appreciate it.
I think you've touched on something significant here with baking one big bisquit. My mother's family was from Brunswick GA. Her family also lived in MacIntosh County, GA. They referred to biscuit in the singular. Like chicken and biscuit or bisquit and gravy. I think that originally, you made one bisquit and broke it up, just as you demonstrated. Thanks for the information!
Granny had a rectangle pan. That was hinged, she made her biscuit dough put it in the pan closed the lid and either cooked on the stove or oven. The best biscuit there is. I have the pan now. I have not found any manufacturer markings on it.
AWESOME VIDEO! Thank you for sharing. very valuable info. lol i hate to waste aluminum foil I'm weird about it. i try and use it as many times as i can i have even washed it hahaha
Granny only made one biscuit or drop biscuits, the top seldom was really browned, she made them on the stove top usually. For a really browned biscuit; fry a couple of pounds of bacon in a cast iron skillet, when the bacon is done. Reheat the oil until it's smoking. Then drop your biscuits in the hot oil. When they are brown half way up flip and cook the other side.
experimented with the small can of cinnamon rolls in a canteen cup today. lined the cup with parchment paper in 2 pieces. the bottom cup piece kept sliding around. got 2 rolls in the cup. baked in my toaster oven by directions. came our excellent. the problems arose when trying to put the other rolls in the cup. as the cup was still HOT. like the idea of forming the foil on the canteen before putting it into the cup. oh the 2 piece parchment paper does let oil form the rolls get under the paper. so you will have a oily cup when done baking. what about putting 1 or 2 briquets on top?? spray / oil the bottom of the foil to get the rest of the bisquit off of it???
You know Blackie I have a ruger old army. And I want a Belt mountain base pin system and the guy has retired. I bet you probably know someone who can machine this or you might know the belt mountain guy?
Hi Blackie! I was hoping to receive information about your cooking school in early March. I was trying to check my youtube account, but I did not see any messages - may be I do not know how to find them? Should I live you my email right here to get more information about the event? I would be happy to take your cooking class. Thank you.
THANKS FOR WATCHING STAY SAFE AND WARM THIS WEEKEND
I don't usually comment on video's, but this is the most direct and informative video I've seen on cooking like this. Very straight forward and lovely! Happy I watched.
thanks for your kind words
You really cover all bases Blackie. Wish I could meet you. Hell of a guy you are. I am ALWAYS learning something from you. Looking forward to the next video.
thank you very much
I’ve never seen anything like this before in a camp cooking video. I like the idea especially the side skirts.
As I watched while you gave the recipe, I thought to myself, wouldn’t it be good to put all the pre-measured ingredients into a ziplock bag. And then you did that! Great minds think alike.
Glad you enjoyed it!
I certainly did young fella!
My wee granny made mayonnaise using bacon grease, perfect for this recipe methinks.
that sounds good
Awesome info, thank again Blackie and by the way, glad you are feeling up to putting out the videos for us!! Glad to see you healing well!!
thanks
Watching this got me thinkin. Is there out there a “cookbook” of all these canteen cup meals? Maybe something you make up to sell in a neat field book
i am compiling my canteen cup cooking recipes we will see if i can make some little booklet
Hi Blackie, greeting from Australia 🇦🇺, thank you for your time to make these videos, you could have added a couple of wild Berry, etc on top and sprinkle with some castor sugar and then bake, be careful sugar will burn quickly on top , adjust temperature, as Blackie said practice, practice at home first. Looking forward to your next canteen cup cooking session, muchly appreciated thank you.
Thanks for watching and for the feedback!
Biscuits and gravy in camp😮
awesome
I like the idea of the foil “skirts”… I think I’d add one coal on the lid though. Man, I want a biscuit and some sausage gravy now! 👍🏻
sounds good! you could also try it with a second one
one you master baking in a canteen cup, you have truly mastered it all
Imagine what he can do with a whole bushpot
thanks
This is cool, I really think you have a winner with the wing things. Thanks for sharing.
Thanks for watching!
Fantastic presentation brother. That was a very creative way to cook a great looking biscuit! I look forward to seeing what you have coming up next.
Blackie, Thank You Sir for sharing this Canteen Cup Cooking Series. I remember one of videos making and cooking a Army biscuit on a frying 🍳 pan . Thanks Again Sir for all you do. I was at a Gun and Knife Show and seen the Barlow style two blades Boker Tree Brand ,green bone handle. But the gentleman said it was not for sale ,but I'm still looking to find one to add to your collection. God Bless Y'all You and Mrs. Blackie. Tim L.
thanks for watching
Blackie, I watched my grandma stir up many a bowl of biscuit dough. Never did she put any doggone nasty mayo in it. Grandma made the best tasting, fluffiest, and softest biscuits I ever put in my mouth. I'm talking about mouth watering, stay soft all day long biscuits. I will give it a try though. I'm not totally against mayo, I have put it in recipes in the past. I will have to use Kraft or Herman's, though. I can't handle Duke's. I know, I know, it's made in NC. My son loves it. Now, other than the Duke's, this is a great video. Safe journey, and God bless.
Very good info to learn. THANKS Sir Blackie ☆☆☆☆☆
Glad you enjoyed it
Super cool technique! That turned out great. Genius use of aluminum foil!
I have only used flour and water and a little bit of sugar to bake in a bush pot. Going to have to try it in a canteen cup
that works as well
Hey blackie. My mom called them drop biscuits. Loved them. I'll try that recipe. Thank you for that. ❤
thanks
Blackie I made this this morning. My thoughts 1. Dukes has the oil necessary. 2. The vinegar in duke's will make the milk like butter milk so a plus. 3. Eggs are not used in a biscuit. Egg cause crumb. So draw back.
I made this today and it was an acceptable biscuit but as I feared it was crumbly. Perhaps I could have worked it more or perhaps I used to much mayo.
Let me tell you my favorite recipe. SR flour. 1 stick salted frozen butter shredded and cut in. 1 cup milk. In a cast iron. The frozen cut in butter and cut biscuit causes a cats head biscuit but you can just use melted butter
Good biscuits are hard to beat any time of day.
yes they are
That looked great, Blackie. Thank you for the recipe and video! 👍🏻🍞
my pleasure
Hi, blackie.I saw your video today.You was talking about it last night.On live thank you for the information
Thanks for coming
That's how I mixed my flour to make bread on a peeled stick of green wood the size of a rifle's forearm . I made a somewhat sticky dough using water , but not too sticky , just a bit tacky and wrapped it in a curl around the wood , and cooked it over the heat of a fire and coals twirling it around every so often to cook it thoroughly all around the stick . I used a cup of flour , a teaspoon of baking powder , 1/2 teaspoon of salt , some old fashioned brown sugar [ about 2 tablespoons ] , a bit of cinnamon [ about 1 teaspoon ] and some dried raisins pre-mixed in a Ziploc Bag , just add water and voila . It was delicious . I've never made biscuits in a canteen cup , look forward to trying it , thanks Blackie ! ! !
sounds good
My grandpa just gave me he’s old uberty reproduction Dragoon. Your content as been a great help to learn . I know that gun is not best to get started in black powder but am very thankful. Again thank you.
awesome gun hope you have a long history of adventures with it
Am looking forward to it, was able to order Remington #10 caps for it. You showed so many great tutorials from zeroing to maintenance I really appreciate that ! I love your recent content as well.
Blackie your canteen cup biscuit looks great. I will have to start practicing at home. Thank you.
To simplify even further, you just bring dry Bisquick mix that only requires the cook to add water.
Yes you could definitely do that
That is gorgeous Blackie! Thank you!
Glad you like it!
This was great Blackie!
thanks
Great idea for a recipe!
Fabulous
Great video. Can you do a series on ww2 mess kit cooking 🇨🇦
i will think about it
Thank you, Blackie. This is perfect timing as I am thinking of doing this with blueberry muffin mix soon!
I am honestly wondering if mixing milk powder in with the dry ingredients, then adding water for mixing, would work (instead of mixing the milk separately).
it can work
Baked goods are such a morale booster in the field! Great video sir.
they really are
Thank you for this and especially the tip / info on why in your ingredients you choose Mayonnaise 🏆 Greetings from Norway
thanks
Good afternoon Blackie!
hi there
using powdered milk and water would truly make this off grid. I'm saving this recipe to demonstrate to the scouts in my kid's troop.
Sounds like a good idea. Scouts would love it.
Good video Blackie, thanks for sharing, YAH bless !
thank you very much
Thank you so much for the lesson!
God bless you and your family!
Thanks for watching, glad you enjoyed it!
Thats awesome Blackie 🇺🇸 🇳🇿
thanks for watching
Very cool
thanks
Great stuff
thank you
Very useful, thanks. Cheers😀❤
You’re welcome 😊
I pack a stainless steel coffee scoop in my cook kits. Really handy for boxed or packaged pasta and such. They are an eighth of a cup.
Good idea
This is a great series. thank you!
Glad you like them!
That video was awesome black really enjoy your cooking videos. I know the kids series is probably gonna end soon, but I absolutely love them. I love all all of your cooking content. I appreciate it.
glad to do it
I think you've touched on something significant here with baking one big bisquit. My mother's family was from Brunswick GA. Her family also lived in MacIntosh County, GA. They referred to biscuit in the singular. Like chicken and biscuit or bisquit and gravy. I think that originally, you made one bisquit and broke it up, just as you demonstrated. Thanks for the information!
thanks for watching
Granny had a rectangle pan. That was hinged, she made her biscuit dough put it in the pan closed the lid and either cooked on the stove or oven. The best biscuit there is. I have the pan now. I have not found any manufacturer markings on it.
Genial😊
Skirts - clever ! 👍
thanks
Looked good
It was
AWESOME VIDEO! Thank you for sharing. very valuable info. lol i hate to waste aluminum foil I'm weird about it. i try and use it as many times as i can i have even washed it hahaha
lol i am same way
I'll try this the next time I do a fire in my pit. Thanks blackie
glad to help
Good Stuff
thank you
Good evening from the UK 🇬🇧
thanks for watching
thank you sir very good thing to know
Always welcome
😀👍
thanks
Granny only made one biscuit or drop biscuits, the top seldom was really browned, she made them on the stove top usually. For a really browned biscuit; fry a couple of pounds of bacon in a cast iron skillet, when the bacon is done. Reheat the oil until it's smoking. Then drop your biscuits in the hot oil. When they are brown half way up flip and cook the other side.
Sounds delicious
goedenavond Blackie 👍🍯
thank you
That looks like how a Bear would do it in the woods...😄
Now some gravy... thats good eating
yep make the bread let it cool then make hot thick gravy and pour over it
thanks Blackie
glad to do it
Wait until they find out about mayonaise cake. 😮
lol
Proof is in the biscuit, and eating ty blackie
very true
Yummy but can I ask why you didn’t put a coal or two on the lid of the cup ??? Have fun stay safe.
No need but i will be showing that in a future video
@ just might make it brown on top and cook quicker..,love the videos.
experimented with the small can of cinnamon rolls in a canteen cup today. lined the cup with parchment paper in 2 pieces. the bottom cup piece kept sliding around. got 2 rolls in the cup. baked in my toaster oven by directions. came our excellent. the problems arose when trying to put the other rolls in the cup. as the cup was still HOT. like the idea of forming the foil on the canteen before putting it into the cup. oh the 2 piece parchment paper does let oil form the rolls get under the paper. so you will have a oily cup when done baking. what about putting 1 or 2 briquets on top?? spray / oil the bottom of the foil to get the rest of the bisquit off of it???
sounds good i will talk about coals on top in a coming video
Can you cook Bear one of those so that we can get a second opinion on what it tastes like? 😀
lol sounds like a good idea
Thanks Blackie I've been writing these recipes down.
No problem 👍
That would be great with butter and honey Blackie
yes it is
You know Blackie I have a ruger old army. And I want a Belt mountain base pin system and the guy has retired. I bet you probably know someone who can machine this or you might know the belt mountain guy?
How about browning it?
you can brush butter and add coals to the top
Aluminum foil? I thought thin aluminum wasn't a good idea to add heat to?
its ok like this i have cooked with it many ways
Please tell what your definition of "Real Mayonaise" is.
dukes mayonnaise or kraft real mayonnaise both will say real on them
Probably couldve put you a coal or two directly on top just like a dutch oven.
Hi Blackie!
I was hoping to receive information about your cooking school in early March.
I was trying to check my youtube account, but I did not see any messages - may be I do not know how to find them?
Should I live you my email right here to get more information about the event?
I would be happy to take your cooking class.
Thank you.
we will not be doing one i will post video on it real soon
Thank you for reply.
But where is the gravy?
lol later video
🫡
thanks
sounds like you might have been hacked
Pone bread
lol its good
@BLACKIETHOMAS Yes Sir it is