A few of us here at Snowys wanted to know how to stop onions from making us cry. Some said to freeze the onion first, soak it in cold water, or microwave it. Granted, these were all great suggestions – until Cam reminded us to always treat others how we’d like be treated.

So he gave the onions a beer. Yep, that ought to win them over.

In this episode, this original German and popular American street food kicks back with a beer down under! Cam meets pungent onion and full-bodied brown sugar with the gusto only got from lager to create his sticky, viscous, beer-caramelised onion sausage dogs.

Check out the cheddar-topped dog combining brackish bacon, beer, and brown sugar in a humble bun from 6pm on our YouTube channel – plus more, every Sunday.

The cheddar-topped dog combining brackish bacon, beer, and brown sugar!

Ingredients (1 x Serving)

1 x sausage

1 x hot dog bun

2 x rashers of streaky bacon

½ a brown onion, sliced

1tsp of canola oil

1tsp of butter

1tbs of brown sugar

100mL of beer

To Serve:

Mustard and/or your choice of sauce

Salt & pepper

Cam’s Kit:

Companion Double Burner Wok Cooker

Campfire Nonstick Pans

Cam’s ingredients

Method:

There’s nothing better than a cracking open a cold one on the deck after tackling the tracks or simply setting up camp.

…Unless you’re someone who believes that there are, in fact, so many things better than beer. In the case of the latter, adding lager to your alfresco feeds likely doesn’t appeal. In this recipe though, beer simply provides more depth of flavour without tainting or overpowering the dish with bitterness.

1. Prepare the Onions (00:26)

Slice the onion. There’s no rule as to how thin you should go – this depends on your preference. Depending on how many people you’re cooking for, you should slice the equivalent of one small onion per hot dog (caramelising the onion will reduce its volume).

Add the sliced onion to the pan with butter, oil, and brown sugar. The brown sugar adds colour, flavour, and that weak-at-the-knees stickiness.

Allow the onions to feel the heat, and toss them through the sugar and oils. The aim is not to let the onions become crispy, but remain soft, viscous, and caramel in colour.

Slice the onions.

Add the onions to the pan.

Add the butter.

Add the oil.

Add the brown sugar.

The brown sugar adds colour, flavour, and that weak-at-the-knees stickiness.

Toss the onions through the sugar and oils.

Toss the onions through the sugar and oils.

2. Sizzle the Snag/s (02:15)

On another burner, heat a pan and add the sausages. There’s no need for oil, as enough fat will render out from the sausages.

Turn them occasionally.

Add the sausages to a hot pan.

Turn the sausages.

3. Toss the Onions (02:56)

While the sausages are cooking, continue to toss the onions. Watch as they start to colour, but not become too brown.

Continue to toss the onions.

Watch as the onions start to colour, but not become too brown.

4. Add the Beer (03:19)

When the onions have softened, add the beer. This slows down the softening process.

Allow the onions to boil down in the beer, until 99% of the liquid has reduced.

Add the beer.

Allow the beer to boil down, until 99% of all liquid has reduced.

5. Cook the Bacon (03:55)

Add the bacon rasher/s to the pan with the sausages (which, by now, should be cooked).

Any bacon works, but Cam prefers streaky bacon for its fattiness and flavour.

Cook the bacon to your liking.

Add the bacon rasher/s to the pan with the sausages.

Cam prefers streaky bacon for its fattiness and flavour.

Cook the bacon to your liking.

6. Check the Onions (04:43)

By this point, your onions should have reached the ideal consistency, caramel colour, and texture.

If you take the onions too far past this point, the oils and fats will begin to separate.

Your onions should now be the ideal consistency, caramel colour, and texture.

7. Serve Up! (05:12)

Slice the bun/s down the centre.

Add one sausage, one rasher of bacon, and a serve of beer-caramelised onions per bun. Top with grated cheese, mustard, and your choice of sauce.

Slice the bun/s down the centre.

Add one sausage, one rasher of bacon, and a serve of beer-caramelised onions per bun.

Top with grated cheese, mustard, and your choice of sauce.

Top with grated cheese, mustard, and your choice of sauce.

8. The Finished Product (06:52)

Man. We could sure go a beer after that.

Presenting Cam’s gourmet sausage dogs with beer-caramelised onions and streaky bacon. While the onions are sweet, the beer delivers a robust depth of flavour. Ooft!

Cam’s gourmet sausage dogs with beer-caramelised onions and streaky bacon.

Cam’s gourmet sausage dogs with beer-caramelised onions and streaky bacon.

The post Beer-Caramelised Onion Sausage Dogs with Streaky Bacon appeared first on Snowys Blog.

For that seasoned smack of salt beyond the big smoke, or a cracking, crispy charred belly that attacks grumbling tummies right around the camp table, you’ve pigged the right hog – er, we mean blog.

In this episode, Cam pops the top of syrup bottles, spice pots, and sauce jars to make the thick, sticky, finger-licking baste for a pork belly plate that slays the second it hits the Cobb grates.

Catch Cam and his succulent, subtly sweet, almighty pork of the outdoors on our YouTube channel from 6pm – plus more, every Sunday.

Cam’s Chinese Roasted Red Pork Belly with Spring Onions.

Ingredients:

Pork:

1-1.5kg of pork belly

¼ cup of white sugar

1tbs of soy sauce

1tbs of hoisin sauce

2tbs of honey

2tsp of salt

¼tsp of five-spice

¼tsp of pepper

2tsp of golden syrup

1/8 tsp of red food colouring

2tsp of garlic

To Serve:

Spring onion

Cam’s Kit:

Cobb Premier Portable Grill

Cobb Fenced Roasting Rack

Zippo Firefast Torch

Dometic 12/240V Vacuum Sealer

Campfire Nonstick Pans

Cam’s ingredients

Method:

1. Prepare the Marinade (00:31)

Cam suggests preparing the marinade at home before heading outdoors to avoid bringing along all the packets, bottles, and jars.

Combine all ingredients in a shallow bowl or pan. Be liberal with the salt – this will play a role in cooking the skin to its ideal crispy consistency.

Place the marinade aside to…marinate? Is that too meta?

Just place it aside.

Combine all ingredients in a shallow bowl or pan.

Combine all ingredients in a shallow bowl or pan.

2. Score the Pork (02:32)

No, put down the red pen – we’re not scoring this belly out of ten.

Remove the pork from its packaging. You may notice it already marked, but take a sharp knife and incise the opposite way to create a cross-hatch effect.

Place the pork belly in the marinade, coating both sides.

Score the pork belly.

Place the pork belly in the marinade.

Marinate both sides of the pork belly.

3. Marinate (03:24)

Ideally, Cam would allow at least 8 hours for the pork to infuse with the sugars, spices, and salts. For this cook, he quickens the process by vacuum sealing. A vacuum sealer draws the air out and pulls the marinade further into the meat, also prolonging the life of the pork itself.

Cut your vacuum bag to size, seal one end, and slide the pork belly inside. Pour in as much of the marinade as possible too.

When vacuum sealing, try not to extract all of the air – this will cause the marinade to escape into the vacuum sealer too, potentially damaging it.

Place the open end of the vacuum bag into the sealer, and begin to extract the air. Allow for the marinade to seep up to just below the seal before releasing.

Place in your fridge or cooler for 4 hours.

4. Crank the Heat (06:34)

Light the briquette, and allow 10 minutes for the Cobb to heat.

When it begins to smoke, the grill has reached the ideal temperature to begin cooking the pork.

Light the briquette.

When it begins to smoke, the Cobb has reached the ideal temperature.

5. Cook the Pork (07:10)

Remove the pork from the vacuum bag and place the marinated pork straight onto the hot grill. You’ll notice the vivid red colour has well and truly infused into the meat.

Keep the remaining marinade in the vacuum bag, as this can be added gradually throughout the cook.

Cook for 45 minutes.

Place the marinated pork straight onto the hot grill.

Keep the remaining marinade.

Cook for 45 minutes.

6. Check the Pork (07:52)

At this point, your pork is likely to be a little gelatinous on top. Flip the pork belly to work on that sticky, bitter-sweet charcoal skin.

The flip side of your pork may have blackened in some patches – don’t be concerned, this is simply a result of the sugars in the marinade.

Leave to cook for another half an hour, before flipping one last time.

After 45 minutes, your pork is likely to be a little gelatinous on top.

Flip the pork belly to work on that sticky, bitter-sweet charcoal skin!

Don’t be concerned about the blackened patches. This is a result of the sugars in the marinade.

Leave to cook for another half an hour, before flipping again.

7. Rest (08:52)

After a total cooking time of roughly an hour and a half, remove the pork from the heat and place on a plate to rest.

After a total cooking time of roughly an hour and a half, remove the pork from the heat.

Place your pork on a plate to rest.

8. Serve Up! (09:20)

Chop the spring onions into batons. These are only a garnish, but work well with the pork belly by cutting through the fattiness.

Slice the pork belly and place onto the bed of spring onions – like a red carpet, where the real smoke show of the night is that crispy skin!

Chop the spring onions into batons.

Slice the pork belly.

Place your sliced pork onto the bed of spring onions.

9. The Finished Product (10:13)

Pig-ture perfect, if you ask us.

Cam’s Chinese Roasted Red Pork Belly with Spring Onions sees sauces, spices, and syrups sing through the mild fattiness with vivid reds and a dark, sugary crust.

Pig-ture perfect!

Sauces, spices, and syrups sing through the mild fattiness with vivid reds and a dark, sugary crust!

The post Chinese Roasted Red Pork Belly with Spring Onions appeared first on Snowys Blog.

Most of us know baked beans on toast as that Sunday night staple for the sake of getting the kids to bed sooner.

Bean there, done that.

Where there’s smoke, there’s bacon and chorizo – and in this episode, Cam slices, dices, and sautés both to bring out the robust, full-bodied punch that baked beans deserve.

For the flavour cravers who double as time savers, catch Cam’s rustic take on a tinned favourite right here – plus more on our YouTube channel, every Sunday from 6pm.

Where there’s smoke, there’s bacon and chorizo! Cam’s Home-Made Baked Beans with Chorizo.

Ingredients:

Baked Beans

4 x 400g cans of cannellini beans 

200g of fresh chorizo  

200g streaky bacon 

1 x brown onion 

4 x cloves of garlic 

400ml of passata (tomato puree) 

1L of chicken stock 

½ bunch of continental parsley 

Salt and pepper  

To Serve

2 x slices of stone-baked sourdough bread

Cam’s Kit:

Companion Double Burner Wok Cooker

Campfire Nonstick Pans

Popup Colander and 2-Bowl Set

Cam’s ingredients

Method:

1. Prepare the Sauce (00:31)

Roughly dice the onion, garlic, chorizo, and bacon.

Roughly dice the onion.

Roughly dice the bacon.

Chop the chorizo.

Chop the chorizo.

2. Crank the Heat (01:36)

Add the olive oil to the pan – not too much, as the bacon will release enough oils from its own fat. We don’t want some kind of fat fight over here.

Toss in the diced garlic, onion, chorizo, and bacon.

Toss the diced garlic, onion, chorizo, and bacon in with the olive oil.

3. Sauté (01:52)

Fry off the ingredients for 5 minutes. The aim is not to let them brown (there’s nothing healthy about a tan), but to simply allow the fat to render out.

Fry off the ingredients for 5 minutes.

Allow the fat to render out.

4. Add Tomato Passata and Stock (02:20)

Once the bacon, chorizo, onion, and garlic are starting to show some colour and reduce, turn the stove to a low heat.

Add the tomato passata and a small volume stock (roughly 1/3 to 1/2 of the carton). To use every last drop of the passata, add a splash of stock to the empty bottles, shake, and empty into the pan.

Add the tomato passata.

Add the stock.

5. Season with Salt and Pepper (03:09)

Season with salt and pepper.

Season with salt and pepper.

6. Simmer and Stir (03:16)

Allow the sauce to simmer for 5 minutes – stirring every so often, and seasoning to taste.

Allow the sauce to simmer, stirring every so often.

7. Turn Down the Heat (03:49)

Quick, everyone cool off and get in position – Cannellini’s coming!

8. Prepare the Beans (04:01)

Traditionally, this recipe uses dried beans, soaked overnight. While camping though, tinned beans are less fuss.

Tip the cannellini beans into a colander (Cam uses his hand instead), and strain away as much fluid as you can. Add water to rinse the beans, and strain again.

Strain away as much fluid as you can.

9. Add the Beans (05:17)

Just like someone coming in hot to a party – the cannellini beans are already cooked, so they won’t need a lot of heat.

Tip the beans into the sauce and ensure it’s on a low heat. Stir through until they’re simply heated through. Just like an extrovert chiming in at the tail-end of a conversation at a party – this should only take a couple of minutes.

Stir the beans through until they’re hot.

10. Add Parsley (05:44)

Roughly chop the continental parsley, and add to the beans for added colour, texture, and flavour.

Roughly chop the continental parsley.

11. Turn Off the Heat (06:03)

Give the beans a final stir, like a DJ turning one last song.

Stir the parsley through the beans.

12. Slice the Stone-Baked Sourdough (06:21)

Slice the sourdough.

13. Serve Up (06:44)

Time to call an Uber and bring these beans home.

Spoon the beans onto the plate, and position the bread on the side.

Position the bread on the side of the plate.

14. The Finished Product (07:09)

In a world of frozen peas, be a smoky baked bean.

Cam’s homemade baked beans generate genuine grub gusto – kicking serious butt with black pepper, backhanding it back with bacon, and packing a smoky chorizo punch.

In a world of frozen peas, be a smoky baked bean!

The post Home-Made Baked Beans with Chorizo appeared first on Snowys Blog.