![]() ![]() For our purposes, the french fries were out because despite all our travels we have never seen anyone bring a fryolator to a campsite. (I mean, who wouldn’t want to recipe test nachos!?)Īt the pub, you can order a version of these nachos over a mix of french fries and potato chips. So when 10 Barrel asked us to come up with camping version of the recipe for Fresh Off The Grid, we jumped at the chance. We are talking serious 10/10 nachos here. The first time we had them, we were blown away by how rich and decadent they were. The concept came from 10 Barrel Brewing, which serves a version of these nachos in their brewpubs. It might take little extra prep work to put together, but the results are out of this world. While some nachos recipes can be pretty stripped down and basic, this one is not. It’s a great way to bring an assorted hodgepodge of ingredients together into a super satisfying one-pot meal. Presented by: 10 Barrel Brewing and Kettle BrandĪs anyone who has seen our Campfire Nachos recipe knows, we’re big fans of making an “entree” size portion of nachos when we’re out camping. Are they over the top? Look, probably a little… Are they worth the effort? Without a doubt! ↠ Apple Slicer: This isn’t totally essential, but using a apple corer/slicer tool would definitely make preparing the apples go way faster.Taking gourmet camp cooking to a whole new level of deliciousness, these cast iron skillet nachos are loaded with steak, jalapeños, blue cheese, bacon, and a flavorful beer-cheese sauce. ↠ Lid lifter: This lid lifter makes checking on the cobbler safe and easy, and it doubles as a pot stand when you’re ready to serve. We like this collapsible version which is easy to store in our camp box. ↠ Chimney starter: A chimney starter will make preparing your charcoals easier. You could use a larger, 12″ dutch oven but we would suggest increasing the recipe by 1.5X or 2X. ↠ Dutch oven: This recipe was developed for a 10″ Dutch oven. So once you smell it, give it a quick visual check to see how it’s doing. ![]() Once it starts to get close to being done, it will become really fragrant. Our apple cobbler usually takes 30-40 minutes to fully cook. Once the dough has been distributed, wash your hands, cover the oven, and start arranging your top and bottom charcoals: 7 on the bottom and 14 on the top, for about 350F. You want little pockets of dough spread evenly around, not one large blob of dough in the middle (4). Tear off bits of dough and place on top of apples. Crumbling and smearing the dry ingredients into the flour, to create a coarse, crumbly meal.Īdd in the milk a little bit at a time and work with your fingers until a dough forms (3). Retrieve your cold butter from the cooler, slice into cubes, and then work into the dry ingredients with your finger. ![]() Try to flatten out the apple slices so they are more or less level (2). Add in the sugar and cinnamon and mix until the apple slices are evenly dusted. We did this using a knife, but one of those circular apple corer / slicers things would be WAY faster! Place the apple slices on top of the parchment paper inside the Dutch oven. Line the bottom of your Dutch oven with parchment paper. For a 10” Dutch oven, you’ll need at least 21 coals – but it’s nice to have some extras on hand. If you’re using charcoal, we suggest you get them started before you begin. ![]() You want the butter to be really cold for this recipe and pre-freezing beforehand goes a long way. We recommend freezing a stick of butter before putting it in your cooler. Now you can leave the bag of flour and baking powder at home. Mix the flour, sugar, cinnamon, baking powder, and salt in a resealable container. Unless you need the flour and baking powder for other recipes, it’s easiest to mix the dry ingredients at home. This recipe was developed using a 10” Dutch oven. ![]()
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