This was mentioned around the fire. Several of us are interested in producing it. I thought I should put out a feeler to see what kind of interest for participation there might be.

I think we can broaden the vision to include various camp cooking not just what we have served at BP (although that would be the central gist).

Who's up for recipe submissions?

I will but all my dishes are very simple, just like me.

The dishes I have made there in previous years are sort of like how approach painting...throw a bunch of components in a cooler and decide when I get there...pepper recipe perhaps?

All I know is we have to get the "Man Food" recipe from a couple years ago from Tony...surprisingly edible...not the best dish by any means but a surprise and a bit funny and weird.

Our newby Canadian friend this year brought out some ginger etc laced salmon...not sure how many tried it but OMG was it good...this years food offerings were probably the best yet, perennial favorites and some surprises.

Would this cookbook be a fund raising source for Westfly...or?

What a great idea...

and I like the fundraising idea... Kind of what BP is all about.

Skip, I will talk to Tony today... I know hes got the "man Fuel" recipe somewhere.

Ahhh.... Burning Pram Food every night, all year long.

In 6 months we'd all weigh 300 lbs and be on the liver donor list...

Capt'n Insano’s Flaming Death Peppers

Made exclusively for Burning Pram: The Greatest Night in Fly Fishing

What ya need:

For a batch recipe…

Hardware:
6-8 washed hot quart jars, rings and seals
jar lifting tongs (ya don't wanna burn yer hanny-poos), various measuring devices,like measuring spoons and cups or do what I do and guess...
a canning jar funnel for the canning jars
tongs for fetching simmering lids
a large stainless pot…for the brine
a small sauce pan to simmer and soften canning lids.

Software:
5 lbs or so of washed jalepeno peppers
a half lb or so of Serrano peppers, or Bulgarian Carrot Peppers
or any other sneaky hot pepper that’s hotter than jalepenos
16-20 garlic cloves
16-20 dill heads(umbels)or 3 Tbsp of dill seeds(not as good)
alum
curry powder

The Brine:
13 cups water
6 cups cider or whit vinegar
1 cup canning(non-iodized ) salt
Boil and reduce to a rolling simmer
Set aside a measuring cup to ladle brine in jars

Pack jars:
2-3 peeled and washed garlic cloves(I use elephant garlic)
2 large dill heads
1 Tbsp curry powder
¾ tsp Alum powder(crunch maker)
or if you have fresh grape leaves- 3 per jar

Assembly:
Fill jars with simmering brine to within ½” of top
Tongs-fish out a simmered lid(using your fingers is just plain dumb)
Stick lid on the top of jar(the part with the hole in it) and twist on the ring real tight
Repeat until all jars are fully loaded
Set aside to cool and wait for the “doink!” sound of the lids sealing…

Then you can just look at them to admire your work or put the damm jars away for a few weeks before you try to eat them...

I think it's a great idea--I'd love to share my (borrowed) caribou chili recipe. Sure, the main ingredient is about $75 a pound* and procurement may include getting chased by a grizzly that confuses you for said caribou (don't ask me how I know this). Still, I'm in.

Toolio

*May substitute beef

I took my wing recipe from "The Barbecue Bible". They're called Jake's Eat It and Beat It wings.

3-4lbs chicken wings
2tsp each cayenne, garlic salt, and oregano
stir it all up in a big glass bowl and let sit in the fridge for 24 hours stirring when you feel like it.

Cook over indirect heat for about an hour and a half. Turn once at about one hour. You can add your favorite wood chips or pellets if you want some smokiness.

MORE RECIPES!

Insano's Sausage and Kraut

Hardware:
cast iron pot, a biggun'

1 1/2 Tbsp olive oil
sweat 3 cloves sliced garlic
ground peppercorns
12 uncooked Italian sausage
1 bay leaf
saute and lightly brown sausage
add 3 sliced peeled sweet beets( I use white/red beets-Chiogga)
1 large carrot peeled sliced on the bias
1 small onion sliced and divided
saute until onions are translucent, carrots al dente
add 3 pickled jalepenos chopped rough

1 quart of sauerkraut and juice
1@ 14 ounce can of chicken broth
1/2 tsp kosher salt or sea salt
1 tsp thyme
1 tsp celery seed

Simmer low for 20 minutes

Those with chronic heartburn might want to avoid this one...

If ya want to post recipes that of course is fine don't let me stop ya'all but:

- so far the response is too lack luster to proceed

- when and if we do proceed we will ask for email submissions rather than cut and paste off of here.

Thee official Kibosh on this thread is duly noted...just thought I could help...but one can't force enthusiasm...but we can try to guilt them into participating...

Dammit! It's a great idea...

Did I miss something? Where to submit Paul other than here on line? Send via snail mail/PM to you?
BjR

I sent 'em Paulie to the email adress on your profile...now we just need about 25 more and a bunch of pics...I can send a few dozen that may or may not suck

a "yea" or "nea" will suffice

yea