What did everyone cook today?
-
wdaly sure thing. Super easy! 2 cans cherry pie filling, 1 box chocolate cake mix, 1 cup chocolate chips ( or more to your liking), and cherry coke. Pour the cans of pie filling in dutch oven and spread out. Put chocolate chips evenly on top of cherries. Mix in a can of cherry coke with the dry cake mix blending well so no dry clumps. I added about another 2 ounces to get the consistency I wanted. Pour on top of cherries and chocolate chips and smooth out. I added four small pats of butter just because…lol! Cook 350 degrees for 30-40 minutes or until toothpick comes out clean from the top cake layer.
-
ND Mike You should put up that recipe on the “recipe” section of this blog. How cool and easy for home or camping.
zbigjeff done! Good idea by the way. This is such an easy and tasty dessert too!
-
ND Mike Wow, that looks amazing. I sure do like the looks of whatever that is with the niller icecream that you have there! That gets an extra thumbs up to that by itself.
calldoctoday it was very good. I just put the recipe on the recipe page under Black Forest Chocolate Cherry dump cake.
-
Sunday I fired up the Big Green Egg and smoked some baby backs. Then for dessert I dug out the Lodge cast iron camp oven and made Black Forest cherry dump cake. It made for a good supper!!!
-
calldoctoday it was very good. I just put the recipe on the recipe page under Black Forest Chocolate Cherry dump cake.
-
ND Mike Thanks for your efforts on posting the recipe.
-
calldoctoday it was very good. I just put the recipe on the recipe page under Black Forest Chocolate Cherry dump cake.
ND Mike Going to try this, thanks.
-
bocephus I hope you like it! Just had it again after supper. Heated it up in the microwave and it was just as good as it was yesterday!
-
bocephus I hope you like it! Just had it again after supper. Heated it up in the microwave and it was just as good as it was yesterday!
ND Mike we do something similar when we camp. Ours is whatever pie filling you like (I like apple the best), a box of white cake mix, and cherry coke. We call it cobbler. When its baked in a campfire, it gets a nice smoke flavor. The wife is excited to try yours out this weekend
-
I think we are getting close to finding out if Meatgistics has a post limit of any kind! Seriously, I was working on AAMP and went away for a weekend and I come back to 100s of new posts on this one thread? Surg Great looking steaks and that sandwich looked awesome, aside from the bread, I can’t get into grain bread. It is to the point that my wife buys that kind specifically cause she knows its one of the few foods that I wo0n’t still from her. Tex_77 Steaks and everything looked great! calldoctoday That was big tasty chunk of meat you had there. Foil wrap your corn on the cob always?
ND Mike Suaced those ribs? What did you use?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
I’ve got a question, has anyone ever taken the leftover rib meat (they were enormous racks and we didnt finish them all) to make nachos, tacos, fajitas or anything?
I was thinking of making a sort of taco salad with the leftovers tonight.
-
ND Mike we do something similar when we camp. Ours is whatever pie filling you like (I like apple the best), a box of white cake mix, and cherry coke. We call it cobbler. When its baked in a campfire, it gets a nice smoke flavor. The wife is excited to try yours out this weekend
kyle I do those quite often too!
-
I think we are getting close to finding out if Meatgistics has a post limit of any kind! Seriously, I was working on AAMP and went away for a weekend and I come back to 100s of new posts on this one thread? Surg Great looking steaks and that sandwich looked awesome, aside from the bread, I can’t get into grain bread. It is to the point that my wife buys that kind specifically cause she knows its one of the few foods that I wo0n’t still from her. Tex_77 Steaks and everything looked great! calldoctoday That was big tasty chunk of meat you had there. Foil wrap your corn on the cob always?
ND Mike Suaced those ribs? What did you use?
Jonathon I did this time. It is a sauce called Big John’s Ol West BBQ Sauce. I usually just do dry rub ribs and no wrap but I have been out voted in the family. They all like the ribs a little more tender and with sauce. So my last couple of cooks have been wrapped and sauced at the end.
-
Jonathon I did this time. It is a sauce called Big John’s Ol West BBQ Sauce. I usually just do dry rub ribs and no wrap but I have been out voted in the family. They all like the ribs a little more tender and with sauce. So my last couple of cooks have been wrapped and sauced at the end.
-
ND Mike “Family” wins this fight. hehehehe You could satisfy everyone and make one for yourself and the others for them. Just a thought.
zbigjeff it ends up being ok. I’m not cooking for a competition so if it is fall off the bone tender its ok.
-
zbigjeff it ends up being ok. I’m not cooking for a competition so if it is fall off the bone tender its ok.
ND Mike You are cooking for the toughest of judges. Aka: your family and friends. As long as you please them, you’ll be invited to do it again and again. WIN!!!
-
ND Mike You are cooking for the toughest of judges. Aka: your family and friends. As long as you please them, you’ll be invited to do it again and again. WIN!!!
zbigjeff true story right there!
-
ND Mike You are cooking for the toughest of judges. Aka: your family and friends. As long as you please them, you’ll be invited to do it again and again. WIN!!!
zbigjeff Sometimes that is the problem, give things to family and friends and then have to make it all the time for them. It is nice to know that you are making things that they enjoy though.
-
First time I have ever made breakfast for supper when it was 94 degrees out. It was good though! The sausage patty is actually willies snack stick seasoning. We put some in 1 lb bags to try as breakfast sausage. It is definitely spicier in patty form than sticks. I liked it though.
-
I think we are getting close to finding out if Meatgistics has a post limit of any kind! Seriously, I was working on AAMP and went away for a weekend and I come back to 100s of new posts on this one thread? Surg Great looking steaks and that sandwich looked awesome, aside from the bread, I can’t get into grain bread. It is to the point that my wife buys that kind specifically cause she knows its one of the few foods that I wo0n’t still from her. Tex_77 Steaks and everything looked great! calldoctoday That was big tasty chunk of meat you had there. Foil wrap your corn on the cob always?
ND Mike Suaced those ribs? What did you use?
Jonathon Hope you had a great trip & glad to see you back. Yes, whenever I grill or smoke (roast)my Corn on the cob any more I first get all the silk out, but preserve the shucks, pulling them back on the stalk. Then I apply a generous amount of good old salted butter to the corn along with the preferred spices which can be anything from simple salt & pepper with real pepper or garlic to other pre-made spice mixes. Walton’s has a butter garlic that I believe I tried that works good as well as my good ol Greek seasoning form Walton’s that works well with it too. Then I re-layer all the shucks back on to the cob & then wrap it with foil. Then you just have to choose your roasting method. It is real good. You should try it some time, I know you will like it & the fresher the corn, the better.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
