(Part 2) Top products from r/CampfireCooking

>hi all, i just purchased this:
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>https://www.amazon.com/gp/product/B002RWBS7S/ref=ppx\_yo\_dt\_b\_asin\_title\_o01\_s00?ie=UTF8&psc=1
>
>i'll be hosting a decent amount of friends next week, and would look to do some hanging chicken, and maybe a roast of some sort
>
>it will be over a raised firepit, i'd love to be able to gather some more information on what this subreddit thinks might be the best ways to truss the chicken for hanging, hanging height of the fire, cook time, etc
>
>no shame in admitting im new at this but would like to do it right, I also have a lodge cast iron that I was going to hang under the chicken to catch the drippings, is that realistic? if so, what would be good to keep in the pan to mix with the drippings
>
>also what cuts of meat would be the best as I also bought the rotisserie attachment, but also happen to hang it too!
>
>hope this is the right area / posting format

thanks just posted there

Sazon Goya con Azafran is amazing. Old Bay is awesome, as is most any Cajun style seasoning- Tony Chachere's, Slap Ya Mama. TexJoy is also delicious and Tajin as well.

But salt, black pepper, cayenne pepper, and cumin will work magic too.

Adding in a jar dried holy trinity (Cajun mirepoix) base makes good stuff too- onions, celery, and green bell peppers.

Great idea I forgot these were even a thing, I'm pretty sure Dad has them in his garden. This one looks pretty cheap.

16 inches is pretty decent actually. That's split log size if I'm careful.

From my experience in scouts the only things that weren't shit were stainless and cast iron. There's such a weight difference that it's easy to know which to use based on what style of camping you're doing.

Currently using this bought it at target on clearence for less than 10 which was nice. Actually use it at home a lot for rice or when I'm too lazy to wash the real pots/pans

Your standard lightweight tomato substitute is either some sun dried tomatoes or Karen's Just Tomatoes for tomato chunks. Add a little extra water to your recipe and they'll re-hydrate some. And for tomato sauces, just Knorr tomato bouillon. To replace a can of tomatoes, I'd think you'd want both. It's probably not as good as canned, but definitely serviceable.

For short backpacking trips or consumption in the first few days: Fresh eggs will keep without refrigeration. You can probably pack 4-6 of them in the little plastic egg containers. And bacon - you can get the ready-cooked microwave style at the supermarket and pack that. Or, cook it a day ahead and reheat it the next morning for breakfast - fully cooked bacon won't go bad that fast as long as you keep it dry and sealed.

Potatoes: powdered, ready-to-eat hashbrowns, or precooked well-done hash browns. They'll keep for a couple days, just reheat.


Egg Container: http://www.amazon.com/Stansport-Camping-6-Egg-Container/dp/B004TEQSUY

I got it on amazon I'll find the link and post it, I spent the winter staring at it till I finally pulled the trigger.

Texsport Heavy Duty Swivel Grill https://www.amazon.ca/dp/B004XAT4OG/ref=cm_sw_r_cp_api_1RN4ybFBY16RZ

Here you go!

it’s this guy

Great combo small dutch oven that uses the skillet as the lid.

https://www.amazon.com/LITTLE-GIANT-Miller-Galvanized-Quart/dp/B000FJX8C8

You could scale this idea up using a bigger galvanized pan.

Got mine here: https://www.amazon.com/gp/product/B00390Q0VQ/