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Monday, September 9, 2013

Glam-ping Gourmet: Southern-style Pork, Potatoes and Greens

I've got more good food from our camping adventures to share with you!  This camping dinner is super yummy and requires just a little bit of preparation at home; most of the meal can be prepped and cooked at your campsite.

Home Prep

Drunken Collard Greens
1 head of fresh greens, washed and chopped or 1 and ½ bags of frozen, chopped greens
4-5 slices of bacon or salt pork
1 small onion, chopped
1 (14.5 oz) can of chicken broth
½ tsp. Cayenne pepper
salt and pepper, to taste

In pot over medium heat, brown bacon/salt pork until almost crispy.  Add onion and cook until almost translucent.  Add greens, Cayenne pepper and chicken broth and bring to boil.  Boil for 2 minutes then reduce heat to medium-low, add salt and pepper, cover and simmer for about 1 hour.  Let cool, drain half the liqiud and place in sealable container for transport.

Cooking you Camp Dinner

Southern-style Barbecue Pork
1 packaged pork tenderloin (usually two in package)
Favorite flavor Barbecue sauce (we used Uncle Rob's homemade Apricot & Peach BBQ sauce - yummy)
salt and pepper to taste

Place tenderloins in a disposable aluminum pan.  Sprinkle with salt and pepper.  Spoon barbecue sauce over pork.  Cover entire pan with tin foil and cook on grill grate (over campfire) or on grill until internal temperature of pork reaches approximately 145-150 degrees F. 

Roasted Sweet Potatoes
Approximately 1 sweet potato per person, peeled and sliced lengthwise
1-2 tsps. Olive oil
½ tsp. dry Rosemary
2 tbsp. butter
salt and pepper, to taste

Place peeled and sliced sweet potatoes in disposable aluminum pan.  Coat with olive oil and season with Rosemary, salt and pepper.  Cover pan with tin foil and cook on either grill grate over campfire or on grill approximately 20-30 minutes.  Uncover just enough to place pats of butter over potatoes and cook until potatoes are tender, approximately 5-10 minutes.

Drunken Collard Greens
Put pre-cooked collard greens into medium sauce pan; add half a can of beer.  Cook on grill grate over campfire or on grill until heated through.





Serve up your Southern-style barbecue pork and your sides.  Enjoy a delicious camp meal!




11 comments:

  1. Oh wow Oz... you are making me hungry! Too bad I stopped eating pork a few weeks ago... for the most part anyways. Mmmm!!! Everything looks tasty!

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    1. The pork was good, Miss Ann but the sweet potatoes were the BEST part of the meal. YUM! I love me some sweet potatoes!

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  2. Me thinks we will have the cukes from the other receipt and the sweety potatoes ~ Lee does not eat meat well once in a blue moon she will eat meat. If you do carry out we will ring you up!
    Sweet William The Scot

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    1. BOL! You can have whatever you and your Lee wish. If you want to drive all the way to Florida, than you can carry out whatever you wish my pal!

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  3. Beautiful and yummy looking camp meal. I haven't done sweet potatoes on grill so definatly will try.

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    1. The sweet potatoes were our favorite part of this meal! you gotta try them!

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  4. OMG, now I'm hungry! But since Jedi decided to get into the trash -- again! -- there will NOT be taste testing by the dog in this house.

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  5. This is our kind of dinner Oz...Momz never did sweet potatoes this way but she's gonna try it now

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    1. Giz, she will LOVE these sweet potatoes!! They were a big hit at the campsite!

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