Goosemaster
Well-known member
Yeah t bones are great.Have a bone for my dog.Rare is best,with garlic powder.I will use frying pan in the camper.
OT- homemade meals while on the road
- Thread starter gps4
- Start date
Just got back from our public land hunt in SD.
We left Vicksburg MS at 3:30am Sunday 10/27 and met my cousin at Perkins in
Yankton at 6:30pm on our way to Mitchell.
2nd night, we ate at Cattleman’s club in Mitchell because its an annual tradition.
3rd night we made pheasant and sausage jambalaya at our Airbnb.
4th night we made crockpot pepper steak and onions at the Airbnb.
5th night was pheasant and corn chowder at the Airbnb.
The home cooked meals hit the spot!
We left Vicksburg MS at 3:30am Sunday 10/27 and met my cousin at Perkins in
Yankton at 6:30pm on our way to Mitchell.
2nd night, we ate at Cattleman’s club in Mitchell because its an annual tradition.
3rd night we made pheasant and sausage jambalaya at our Airbnb.
4th night we made crockpot pepper steak and onions at the Airbnb.
5th night was pheasant and corn chowder at the Airbnb.
The home cooked meals hit the spot!
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I don’t know if it’s affiliated with the one in Pierre but if it is this is one of my favorite restaurants. We eat there at least once every time we are there hunting or fishing!
Goosemaster
Well-known member
A few years ago,I was out in the camper,and a turkey wandered by.I watched hin go down the coole to the crick.I grabbed my turkey gun, and loaded a 3 inch lead BB.I then put the stalk on him.I was able to dispatch him near the crick.I ate turkey that night.
Matt D
Well-known member
Couple representative pics from our trip View attachment IMG_0543.jpeg
Matt D
Well-known member
Matt D
Well-known member
When I do my buddy trip in December with 3 other friends, we stay in a nice old farm house. It's 20-30 minutes to a decent restaurant so we do most cooking ourselves, then take the land owners out one night for steaks.
Typical meal planning is each guy is responsible for 1 day's breakfast, and 1 night's supper. We each do some meal prep ahead of time.
A 4 night stay for us would have a menu with some/most of the following:
Breakfast
I have a whole tote assembled for camp cooking. I can whip up some damn good meals on a tail gate between a blackstone and a 2 burner coleman.
Typical meal planning is each guy is responsible for 1 day's breakfast, and 1 night's supper. We each do some meal prep ahead of time.
A 4 night stay for us would have a menu with some/most of the following:
Breakfast
- burritos - eggs, diced ham, diced bacon, peppers, mushrooms, etc. all pre-cooked and ready for assembly
- pancakes and breakfast sausages
- loaded egg bake
- Pheasant pot pies - pre assembled and frozen. Thaw, oven, enjoy.
- Jalepeno poppers & chislic - wild game, pre assembled, toss them on the grill. Fry chislic while poppers are grilling.
- Fish fry - walleye & fresh cut fries
I have a whole tote assembled for camp cooking. I can whip up some damn good meals on a tail gate between a blackstone and a 2 burner coleman.
Wind River
Well-known member
With our group, it is just easier if I plan (with suggestions), purchase and prepare all the meals. No duplication of ingredients.
We have omelets with phez bacon, blueberry pancakes, cinnamon French toast and maple syrup from friends. We are not in a hurry to start hunting and enjoy the food and company. I don’t work until the coffee does.
Dinner always after cocktail hour with snacks. We have had leg of lamb, cap steaks, French onion pheasant bubble up and ribs pretty much every trip. Frozen fruit pie for dessert. Because I cook there are on washing dishes for me. No complaints, my dad owned a restaurant.
Excuse me, I’m making dinner, having a Guinness and waiting for football.
We have omelets with phez bacon, blueberry pancakes, cinnamon French toast and maple syrup from friends. We are not in a hurry to start hunting and enjoy the food and company. I don’t work until the coffee does.
Dinner always after cocktail hour with snacks. We have had leg of lamb, cap steaks, French onion pheasant bubble up and ribs pretty much every trip. Frozen fruit pie for dessert. Because I cook there are on washing dishes for me. No complaints, my dad owned a restaurant.
Excuse me, I’m making dinner, having a Guinness and waiting for football.
Goosemaster
Well-known member
Wisconsin