Lenny Kravitz once said ‘I want to fly away’. Frank Sinatra once said ‘come fly with me’. The Foo Fighters once said they wanted to ‘learn to fly’.

All we’re seeing are three different ways of advocating for wings.

So finally, Cam took the hint – taking the flighty, low-flying chicken and turning it into a campsite feed that hits serious heights in spice, flavour, and its place on the snack table.

For a dish that combines a lowkey smoky kick with a spritely bite and a tease of sweet heat, rounded off by creamy blue cheese – watch here, plus more on our YouTube channel every Sunday from 6pm.

Cam has taken the flightless bird and turned it into a campsite feed that hits some serious heights.

Ingredients:

Chicken Wings

Chicken wings, cut at the joint with tips removed

Meat Church Honey Bacon BBQ dry rub

Kosmos Q Dirty Bird dry rub

Meat Mitch WHOMP! Competition BBQ sauce

Blue Cheese Sauce

200g of Blue Castello cheese

100mL of thickened cream

350mL of sour cream

Salt and pepper, to taste

To Serve

Celery batons

Carrot batons

Cam’s Kit:

Wildtrak Leisure Australia Deluxe 2 Burner Smoker

Popup Colander and 2-Bowl Set

Campfire Nonstick Pans

Cam’s ingredients for smoked chicken wings, 3 ways.

Method:

1. Prepare the Vegetables (00:33)

Roughly slice the celery and carrot. This isn’t necessarily crucial, but carrot and celery batons are a nice, crisp way to cut through the intense flavours of the spices in the wings.

Plus, if you’ve ever met a vegetable, you’ll agree that they should really get out more.

Sit in a bowl of water to keep crisp (not you, the vegetables).

Roughly slice the celery into batons.

Roughly slice the carrot into batons.

Sit the vegetables in a bowl of water to keep crisp.

2. Prepare the Wings (01:58)

While these can also remain whole, Cam portions the chicken wings for this cook. Do so by cutting straight through the joint and removing the tip.

Assemble three bowls, and divide the wings evenly across each.

Cut straight through the joint of the wing and remove the tip.

Cut straight through the joint of the wing and remove the tip.

Assemble three bowls, and divide the wings evenly across each.

3. Season the Wings (02:57)

Add the spice or marinade to its own bowl of wings.

Don’t chicken out – be generous, rubbing the flavour thoroughly into the meat.

Note: both the Meat Church Honey Bacon BBQ dry rub and Meat Mitch WHOMP! Competition BBQ sauce are gluten-free.

Leave in the fridge or cooler for half an hour. If time allows, marinating overnight is even better.

Add each spice or marinade to its own bowl of wings.

Rub the spice thoroughly into the wings.

Be generous!

The Meat Church Honey Bacon BBQ dry rub is gluten-free.

The Meat Mitch WHOMP! Competition BBQ sauce is gluten-free.

Be thorough!

Leave in the fridge or cooler for half an hour.

4. Clean Your Cooking Station (04:04)

‘Surprise,’ said Salmonella, in our nightmares.

Take a warm bath, meditate, read a book, whatever – but the best way to prevent this kind of nightmare at camp is to soak a cloth in hot water and wipe down the surfaces where you’ve prepared raw chicken.

5. Prepare the Blue Cheese Sauce (04:35)

When your station is clean, pour the thickened cream into a saucepan, place onto the heat, and bring to the boil. Add the blue cheese, and remove from the heat immediately (the heat in the cream simply aids in melting the cheese).

Danish or stilton blue cheese works, but Cam recommends Castello. Given its creamier texture, it combines better with the cream.

Stir into a paste, and allow to cool completely before mixing in the sour cream. If the sour cream is added too soon, or mixed using a whisk, it will split.

Crack in some pepper – salt isn’t necessary, given the brackish flavour of the blue cheese.

Pour the sauce into a bowl, and transfer to the fridge or cooler to thicken up (but stay smart).

Pour the thickened cream into a saucepan, and place onto the heat.

Bring the cream to the boil.

The heated cream aids in melting the cheese.

Allow the cream and cheese to cool completely before adding the sour cream.

Crack in some pepper – salt isn’t necessary.

Pour the sauce into a bowl.

Transfer the sauce to the fridge or cooler.

6. Prepare the Smoker (06:23)

Cam’s smoker runs on methylated spirits.

Add the hickory wood chips, and cover with the drip tray. Position the lid on top until it begins to smoke.

Cam’s smoker runs on methylated spirits.

Add the hickory wood chips.

Position the lid on top until it begins to smoke.

7. Smoke the Chicken (07:04)

Place the chicken wings on the rack, and lower into the smoker. Replace the lid, and check the wings after 5-10 minutes.

Place the chicken wings on the rack.

8. Check the Wings (07:48)

Turn the wings, and replace the lid for another 10 minutes.

When your wings have been cooking for 15-20 minutes in total, they’re ready to serve.

Turn the wings after 5-10 minutes.

10. Time to spread your wings and fly away, champion (08:48)

If you’re a bird, I’m a bird.

Place your wings close, cosy, and snug around your blue cheese sauce bowl, and scatter the gaps with batons of crunchy carrot and celery.

Place your wings snug around your blue cheese sauce bowl.

11. The Finished Product (09:18)

Perfect for those finger-licking, sticky-dish dinners in the outdoors – Cam’s Smoked Chicken Wings 3 Ways is smoky succulence rounded out by the boldly creamy but brackish explosion of blue cheese sauce.

Perfect for those finger-licking, sticky-dish dinners in the outdoors!

The post Smoked Chicken Wings 3 Ways appeared first on Snowys Blog.

This Christmas, it’s all about the stuffing.

Stuffed stockings, stuffed turkey, stuffed bellies, telling Uncle John to ‘get stuffed’ when he nicks the stuffing off your plate… and in this episode, Cam’s stuffed Camp Oven Turducken and Gravy.

From the buttery crisp of fried-off bread crust, to the flaky baked prosciutto skin and blushed meat-trio centre – Cam showcases his simplified Turducken, dressed in a gravy more daring than Christmas dinner conversation with the in-laws.

Catch Cam and his festive cooking finesse right here – plus more on our YouTube channel, every Sunday from 6pm.

Ingredients:

Stuffing

6 x slices of white bread (cubed)

1tsp of sage

4 x cloves of garlic

Butter

Olive oil

Pepper and salt

Turducken

300g of prosciutto or serrano ham

4 x chicken thighs

2 x duck breasts

500g of mince

Pepper and salt

Gravy

1L of chicken stock

3-4tbsps of flour

Dash of cream

To Serve

Fresh chives

Cam’s Kit:

Companion Double Burner Wok Cooker

Campfire Cast Iron Camp Oven 10 Quart

Baking paper

Aluminium foil

Cam’s ingredients for a simplified Turducken.

Cam uses the Campfire Cast Iron Camp Oven 10 Quart to bake his Turkducken.

Method:

1. Crank the Heat (00:20)

2. Prepare the Stuffing (00:32)

For the stuffing, Cam uses fresh white bread, garlic, sage, butter, and olive oil. First, roughly dice the bread. Chop the sage, and slice the garlic thinly (or to the consistency you desire). While dried sage also works, Cam recommends using fresh ingredients wherever you can.

Add the olive oil and butter to your pan, wok, or camp oven. Toss in the bread, garlic, and sage, and season with salt and pepper.

Sautee the ingredients. Coat the bread in the butter and oil, and allow the flavours to amalgamate. All the flavour is in the oils!

Once the bread has absorbed the oils, tip the stuffing mix into a bowl.

Roughly dice the bread and chop the sage.

Roughly dice the bread and chop the sage.

Toss in the bread, garlic, and sage, and season with salt and pepper.

Coat the bread in the butter and oil, and allow the flavours to amalgamate.

3. Prepare the Turducken (01:58)

Roll out your foil. How much will depend on how large you plan to create your Turducken. For Cam, two large pieces works well.

4. Layer the Ham (02:26)

Place the ribbons of serrano ham or prosciutto (whichever you prefer) flat on the foil sheet. Another option is bacon, though Cam prefers prosciutto for both its flavour and appearance when cooked.

Place the ribbons of prosciutto flat on the foil sheet.

Cam prefers prosciutto for both its flavour and appearance when cooked.

5. Flatten the Chicken and Duck (03:10)

Using either Glad Wrap or Ziplock bags, place the chicken thigh between two sheets of either and hammer until relatively flat. Repeat this process for the remainder of the chicken thighs.

Remove the duck skin, and ‘butterfly’ the breast open. Repeat the hammering process as per the chicken thighs, and layer on top.

Lightly season with pepper and salt.

Place the chicken thigh between two Ziplock bags and hammer until flat.

Butterfly the duck breast open.

Flatten the duck breast, as per the chicken thigh.

6. Spread, Scatter, and Roll (04:59)

Spread the turkey mince evenly across the duck breast, and scatter the stuffing mix on top.

Gently roll your Turducken. Never mind if bits and pieces fall in the process. Roll partly, release the foil from inside, and repeat until you have a solid log.

Twist the foil at each end to secure the log.

Spread the turkey mince evenly.

Scatter the stuffing mix.

Twist the foil at each end to secure the log.

7. Cook the Turducken (06:02)

Crank the stovetop to a high heat again, and add oil to the camp oven to encourage a smoky flavour. Position the trivet at the base – this will prevent the bottom of the Turducken from burning.

Place the log inside the camp oven, and close the lid. The Turducken will naturally shrink a little as it cooks. Turn every 15 minutes, and adjust heat.

The Turducken will naturally shrink a little as it cooks.

8. Check the Turducken (06:53)

After 15 minutes, give the Turducken a turn (don’t scare it off, for goodness sake. Just rotate it a quarter of the way).

Replace the lid for another 15 minutes.

Replace the lid for another 15 minutes.

9. Add Chicken Stock (07:21)

Chicken stock will allow the Turducken to steam, as well as bake. Along with the trivet, this prevents the juices at the base from burning.

Replace the lid, but turn the Turducken regularly.

10. Check the Turducken (08:08)

After a total of an hour, peel away a small piece of foil and insert a knife halfway in. If the liquid that seeps out is clear, your Turducken is cooked.

Remove the Turducken from the camp oven (careful, it’ll be hot), and leave to rest.

Peel away a small piece of foil and insert a knife halfway in.

11. Who’s Gonna Make the Gravy? (08:46)

You are, buddy.

Add the butter and flour to the base of the oven, and stir into a roux. The flour is there to absorb the oils. The roux shouldn’t be too thick, but not too thin either – if the consistency is too thin, the gravy will ultimately be too oily. Stir until the flour and oils have completely bound together in a paste.

Add the chicken stock, bit by bit. If too much is added, it becomes difficult to achieve the ideal consistency.

Bring the gravy to the boil – this helps to prevent the unpleasant floury taste. Once the roux has absorbed the liquid, turn the heat down to a simmer and add a dash of cream.

Turn the heat down to a simmer and add a dash of cream.

12. Slice the Turducken (10:45)

Carefully remove the foil, and begin slicing your Turducken into thick slabs.

Carefully remove the foil.

Slice the Turducken into slabs.

A real treat of a meat-trio!

13. To Serve (11:38)

Spoon the gravy generously but evenly across the Turducken slabs, and sprinkle with chopped chives to serve.

Spoon the gravy generously.

Sprinkle with chopped chives to serve.

Sprinkle with chopped chives to serve.

14. The Finished Product (11:50)

Flaked with crispy, oven-baked prosciutto and blushing three shades of pink through the centre – Cam’s simplified Camp Oven Turducken and Gravy boasts a humble but bold presence at Christmas without spending too long in the mirror.

Flaked with crispy, oven-baked prosciutto and blushing through the centre!

A humble but bold Christmas dish.

Cam’s simplified Camp Oven Turducken and Gravy

The post Camp Oven Turducken & Gravy appeared first on Snowys Blog.

In this episode, Cam’s butterflied poultry cut collides mid-flight with the humble potato to deliver a kick-butt winner of a campsite chicken dinner: the Dirty Bird Chicken Burger with cold oil chips.

Curb those campsite cravings with a smack of spice that shakes hands with sugar. Catch Cam, his cabbage, and his craft right here – plus more on our YouTube channel, every Sunday from 6pm.

Cam’s Dirty Bird Chicken Burger with cold oil chips

Ingredients:

Burger

1 x chicken breast (butterflied)

A liberal amount of Kosmos Q Dirty Bird Meat Dry Rub seasoning

1 x burger bun

½ cup of shredded cabbage

¼ small carrot (julienned)

¼ cup of cucumber (julienned)

Red onion, to taste

1 x squeeze of lemon

1 x tsp of mayo

Salt and pepper

Cold Oil Chips

2 x litres of canola oil (dependent on the volume of potatoes)

3 x white potatoes

Cam’s Kit:

Cobb Premier Portable Grill

Zippo Firefast Torch

Campfire Nonstick Pans

Popup Colander

Method:

1. Crank the Heat (00:18)

For this dish, Cam uses his Cobb portable grill to guarantee a smoky flavour in his cooking. With a self-lighting briquette, there’s no need for firelighters.

Allow to heat for 15-20 minutes.

There’s no need for firelighters.

2. Prepare the Coleslaw (00:50)

Thinly slice the onion, cabbage, cucumber, and carrot. Grating is also an option, but Cam prefers his vegetables sliced for a more chunky, rustic coleslaw.

Add the coleslaw mix to a bowl. Add the lemon and a dollop of mayonnaise.

Stir until the vegetables are coated in mayonnaise, and season with salt and pepper.

Red onion, to taste.

Slice the cabbage.

Grate or slice your coleslaw ingredients, depending on your preference.

Cam prefers his vegetables sliced for a more chunky, rustic coleslaw.

Add the lemon and a dollop of mayonnaise.

Stir until the vegetables are coated in mayonnaise.

3. Prepare the Potato Chips (01:52)

These will be the side dish – clean cut, to counteract your dirty bird.

Slice the potatoes to your desired thickness, and toss into a bowl. Fill the bowl with water and allow the potatoes to soak for 10 minutes.

You will notice the water start to foam – this is an indication of the starch leaving the potatoes. Ever seen someone do that little food dance after taking their first bite? That’s just the ‘hanger’ leaving their body. This is the same thing, obviously.

Slice the potatoes to your desired thickness.

You will notice the water start to foam – this is the starch leaving the potatoes.

4. Add the Grill Plate (02:37)

Do so once the briquette has turned white, emitting no smoke.

5. Strain the Potatoes (02:57)

Depending on the potatoes used, the water may have turned a milky white.

After draining, tip the potatoes onto a towel to soak up remaining moisture.

Drain the potatoes.

6. Cook the Potatoes (03:23)

Add the potatoes to a pan, and cover entirely with canola oil.

Turn up the heat fairly high until the oil begins to bubble, before turning it back down (but only a little – it’s important to keep the oil bubbling, not allow it to go ‘dead’).

Add the potatoes to a pan, and cover entirely with canola oil.

It’s important to keep the oil bubbling.

7. Prepare the Chicken (03:58)

Butterfly your choice of chicken cut (breast or thigh). This ensures a more even thickness for a more efficient cook.

Coat the chicken with the Kosmos Q Dirty Bird Dry Rub seasoning, and leave for a couple of minutes to infuse into the meat.

Add a drizzle of oil.

Butterfly your choice of chicken cut.

Coat the chicken with the Kosmos Q Dirty Bird Dry Rub seasoning.

8. Cook the Chicken (05:03)

Place the chicken to the grill, and close the lid. Allow to cook for 5 minutes.

Don’t chicken out. Turn it, and give it a good grillin’ for another 5 minutes.

Place the chicken to the grill.

After 5 minutes, turn it and grill for another 5 minutes.

9. Watch the Potatoes! (05:27)

They may be your die-hard side bish – er, we mean dish – but make sure they don’t overboil!

Give them a gentle turn.

Give the potatoes a gentle turn.

10. Turn the Chicken (05:40)

We’re after that 5-star charred grid on our fillet!

Check out that char!

11. Turn the Potatoes (06:05)

12. Check the Chicken (06:14)

Time to take him off the heat.

Remove the fillet from the grill.

13. Prepare the Bun (06:29)

Slice the bun in half, and sit on the grill for a subtle toasting.

Subtly toast the bun on the grill.

14. Assemble the Dirty Bird (06:58)

Add your chicken fillet to the bottom half of the burger bun, pile on the coleslaw, and pop its hat on. She’s a good looking bird.

Remove the chips from the pan and transfer onto a paper towel to absorb the excess oil. Season with salt to your liking.

Pile on the coleslaw.

Transfer the chips onto a paper towel to absorb the excess oil.

Season the chips with salt to your liking.

Crispy on the outside, fluffy in the centre!

15. The Finished Product (07:51)

From the red pepper heat and tease of sweet, to the coleslaw cream and burger bun seeds – this bird is the one to beat. Complete beside a pile crispy chips with fluffy centres – this dish is easy, quick, tasty, and trumps a standard sausage and bread.

This bird burger is the one to beat!

Easy, quick, tasty, and trumps a standard sausage and bread!

The post Dirty Bird Chicken Burger appeared first on Snowys Blog.