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Pot Luck Elk Roast

Sunday, March 24th, 2019
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I’ve been making this roast for many years for band pot lucks and have been asked for the recipe several times. The recipe has changed a bit over the years and I try new things. I have had some fails, this recipe below is the best outcome over the years. When I made the roast I wrote down my measurements even though I usually don’t “measure”.

Tip: Put a grocery bag in a mixing bowl to collect scraps and ends, then tie off and throw away.

Learn from my fails:

  • Fail #1:One time I was making the roast for dinner at home, the housekeeper saw it was bubbling and thought she was doing me a favor by turning it down. The roast was not raw but it did not have that “fall apart” quality and did not taste as good. After that, if I have other people in the house, I put a note on my crock pot to leave on high or just tell guests not to turn it down.
  • Fail #2: I have also burnt this roast before by not adding enough water because I asked someone to add water if needed and it didn’t happen. Having a little too much water tastes way better than dry and burned and makes for a happier dinner table.
  • Fail #3: At a work pot luck a coworker unplugged the crock pot to make some toast then did not re-plug it in. Since then when making anything in a slow cooker for an office pot luck I start it on high the night before then keep it on low while at the office…. and check on it often.

Whenever I bring this to a pot luck, not only does the roast get picked clean the veggies left at the bottom (if any) usually go home with someone instead of in the garbage.

Pot Luck Elk Roast

This recipe is a favorite at potlucks. Any wild game can be substituted.
Prep Time45 mins
Course: Main Course
Cuisine: American
Keyword: Crock Pot, Elk, pot luck, slow cooker, Wild Game
Author: TetonTrekker

Ingredients

Wild Game

  • 1 Large Elk Roast Cleaned and trimmed

Produce

  • 3 Lg cloves Garlic Minced
  • 1 Medium Leek (White Part) Minced
  • 1 Medum Yellow Onion Chopped into Small Cubes
  • 3 – 4 Medium Carrots Chopped into Small Cubes
  • 3 – 4 Stocks Celery Chopped into Small Cubes
  • 1 Roasted Plabano Pepper Chopped into Small Cubes

From the Pantry

  • 1 14.5 oz Can Diced Tomatoes Any variety
  • 1 TBSP Olive Oil
  • 1 TBSP Apple Cidar Vinegar Important
  • 1/3 Cup Red Wine or Wyoming Whiskey

Herbs and Spices

  • Fresh Ground Pepper
  • Fresh Ground Sea Salt
  • 1 TBSP Rosemary Dried
  • 1 Scant TBSP Thyme Dried
  • 1 Scant TBSP Majorum Dried
  • 2 or 3 Bay Leaves
  • 1 TSP Sea Salt
  • 1/2 TSP White Pepper

Optional Add Ins

  • 2 Medium Idaho Potatos Chopped into Small Cubes (Any variety potato works)

Other

  • 1 to 4 cups Water

Instructions

  • Season the roast on all sides with the fresh ground pepper, sea salt, and rosemary. Set aside
  • Prep all the vegetables, keeping the garlic and half the onions separate. Save the canned tomatoes to add in with the liquids.
  • TIP: During camping season I mix up a batch of this veggies mix and freeze in a zip lock for use in dutch oven recipes. You can double up while making this recipe to save time later.
  • Saute the onions and garlic in the olive oil until a little soft. I do this directly in the bottom of the crock pot. If your crock pot does not have this feature just skip it and add the garlic to the veggie mixture, and the olive oil in with the liquids.
  • Place roast on top of the onion/garlic mixture. Sometimes I brown the roast but it does not seem to make a difference in the flavor or texture.
  • Add the liquids, tomatoes, and herbs. Use enough water to half way cover the roast.
  • Add the veggies and push around the roast. Add enough water so the liquids are even with the veggies.
  • Cook the crap out of it! Set your crock to high and cook all day, 8 to 12 hours. If your crock pot is smaller you may want to check on the roast during your lunch hour and add liquids as needed.
  • Give the veggies a little stir and turn crock to warm about a half hour before I need to put it in the car for travel to the party. Keep crock on warm at the pot luck.

Notes

The apple cider vinegar does something to the texture of the meat so it does not turn weird after cooking it so long. You will not taste it in the finished roast.
These photos do not show the tomatoes because I thought I had a can and did not. The roast still tasted great but I think it is better with tomatoes.
If this is for a work pot luck you can start the roast before you go to bed.

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Roasted Poblano Pepper

Wednesday, February 20th, 2019

Roasted Poblano Pepper

I use roasted peppers in many of my recipes. These are simple instructions to roast your pepper on a gas stove top. If you have an electric stove get your grill super hot.
15 mins
Course: Add In, Condiment
Cuisine: American, Mexican
Keyword: Add In, Ingredients, Instructions, Peppers, Roasted
Author: TetonTrekker

Ingredients

  • Poblano Pepper

You will need

  • Brown paper lunch bag OR
  • Glass or ceramic bowl with glass or ceramic cover. (No plastic)
  • High Temp Chef Tongs
  • Chef Knife

Instructions

  • Rinse pepper and pat dry with a paper towel.
  • Put the pepper directly on the burner. When the pepper starts making a popping sound and blisters, reposition. Do this until all sides and tip are black and/or blistered. Don’t cook it too long, just enough to blister the skin.
  • When all sides are black and/or blistered transfer into paper bag and close the top. Don’t leave unattended. If you use a glass or ceramic bowl do not use one that absorbs liquid. The steam the pepper releases loosens the skin.
  • Let pepper sit for 5 to 10 minutes.
  • This is the really messy part…  Transfer the  peppers to a cutting board. Hold the pepper with the tongs, and scrape the skin off with a large chef knife, being careful not to cut the pepper. It’s OK to leave a little black on the pepper, it adds flavor.
  • Cut pepper as needed for recipe.

Notes

This also works for other peppers.

 

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The Perks of Camp Coffee

Thursday, August 23rd, 2018

For heavens sake! Nobody wants to hear your generator at zero seven thirty!

You say you don’t like percolated coffee? That is because you are not doing it right.

I never thought I’d using that internet cliche in a bog, but it’s true. I didn’t like it either until I got it right.

We bought an RV upgraded from tent camping to glamping in 2015, my first pot for the rig was one of those enamel ones without a see through thingy-bob on the top and I used the RV sink water. Tent camping and making a large pot of percolated/boiled coffee never bothered me, it was strong and hot, exactly I want after sleeping in a tent. But my first several pots of RV coffee were awful, since then I got it figured out. So now that my delicious cup of percolated coffee is ready I thought I’d jot down the way to make a good cup of camp coffee.

Get the right pot

You spent good money on that electric coffee maker, don’t go cheep with your camp coffee pot. Get one that will double for a camp fire and RV cooktop coffee pot. Mine was a Christmas gift from my husband, he found it at Cabela’s. I found the same one on Amazon, and linked it here.

Material: Mine is a stainless steel pot with high-temp stainless steel handles, I’m not sure if stainless steel over enamel makes a big difference in taste, but the stainless steel ones seem to have a better construction. I wound NOT get an aluminum one, I think it gives a really bad aftertaste. I used one in the 80’s and can still taste it as I type this.

PercView knob: Get one with a glass knob, you want to see when it starts percolating so you can time it, and you don’t want it melting if you put it on an open campfire.

Basket: Find one with a basket assembly with a custom fit and evenly distributes the water while percolating.

Stainless and Glass

Fitted Basket Cover

Fitted basket assembly

Get the right grind and grind it right.

Don’t go cheep and easy just because you are camping, buy what you like when you go out for breakfast. Whether relaxing by the river or vacationing, you deserve the best.

Beans: I start with good whole beans, Starbucks is my favorite for camp coffee. I usually get Italian roast but have used their specialty dark roast coffees as well.

Grind [Important!]: Get it ground for a percolator, not a drip maker. Whenever I ask for this at Starbucks the staff usually looks at me like I have a chicken on my head. These young people have never seen a percolator. Rodger Dudley at the Smiths in Jackson, however, knows exactly what I am asking for and gets it perfect every time. If you don’t have a Rodger, and you get that look ask for the french press grind setting.

Storage:

Keep your ground coffee in a tight fitting container and in a cupboard out of the light. I use a Tupperware container. The small green container contains the filters.

 

Good water:

For a weekend camp I fill a one gallon Tupperware container with filtered water from my house tap. I am fortunate to have good tap water. For longer camps I use bottled water, I buy enough gallon jugs to make coffee every morning.

Filters:

They do make filters for percolators, get some. Put a filter in the empty basket before adding the grounds, then another on top the grounds, before putting the lid on the basket. this contains most the loose grounds and makes cleanup much easier.

Round Filter

Filter on top and bottom

Measure [Important!]:

Tastes vary, I like strong coffee and camp at high altitude. Start with one rounded scoop (tablespoon) per 8 ounces of water. If your coffee has good flavor but is to week or too strong adjust your ratio of grounds to water accordingly.

Lightly tap the grounds so they are even in the basket but you do not want to compress the grounds.

Please reply below with your beans, ratio of water and grounds, percolating time, an altitude.

Time the percs [Important!]:

Use a high flame but not one coming up the sides of the pot. Once it starts percolating, perc for 3 to 5 minutes. No more than 5. I need 5 minutes at high altitude, however if you are camping at sea level 3 minutes should be sufficient.

  • If your coffee tastes watered down it needs another minute or two of percolating time.
  • If your coffee tastes bitter or burnt it needs less percolating time.

Your coffee pot will be hot! Have a hot pad ready when pouring your cup of joe.


Keeping it hot:

You can either put the coffee in a thermos or reheat on stove as needed. If reheating on stove DO NOT boil and especially do not re-percolate.

Cleaning:

Be sure to wash your pot after every use, getting any old coffee grounds and film out of the pot. The filters help contain most of the grounds, I use a paper towel to wipe away the rest of the grounds into the trash, then wash all the parts in hot soapy water.

  • A straw cleaning brush works great to clean the tubes if they get icky.
  • Avoid getting grounds into your gray tank.

Straw cleaning brush

Ready for next brew

 

More tips:

  • Coffee comes out better if I get it ready to put on the fire before I go to bed.
  • Coffee always tastes better when made to drink with a friend.
  • If all else fails, add some Baily’s

Enjoy!

 

Please reply with your beans, ratio of water and grounds, percolating time, an altitude.

 


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