Early Bird RV Show - Camp Cooking

House of Q Bush Pie Recipe’s
Making Bush Pie’s is a great way to create tasty treats which can only be bound by your creativity. To make one, it starts with a long handled paddle-like cooking tool called a Bush Pie maker. Made of aluminum or cast iron it opens allowing a sandwich to be inserted and then warmed or toasted inside the Bush Pie maker over an open fire or on top of a grill.
The cooking method is fairly straight forward however it all depends on what you have inside your sandwich maker. For a simple sandwich, such as a grilled cheese sandwich, coat one side of the two pieces of bread with butter or margarine. Place the bread inside the Bush Pie maker and add your choice of cheese. Close up the maker and cook turning the Bush Pie maker over every few minutes until the bread is toasted and the cheese is melted.
For some recipes another key element is how the sandwich is constructed inside the Bush pie maker. If you have a recipe with lots of filling or frankly you seem to want a really full sandwich, it can have a tendency to ooze all over the place once cooked. To help with the issue of losing all the filling, try to leave room around the edge of the bread so that it “seals” as you close the two pieces of the Bush Pie maker together. This should create a pocket for the filling to stay inside.
However long you are camping and depending on how many people you have in your campsite, you always need lots of bread. It’s almost embarrassing how many loaves disappear through a weekend away. But then again, the smiles and stories will probably make up for it.
Recent Mentions and Recipes
Sirloin steak
Olive oil
Sea salt and pepper
Prepare your grill for direct, medium-high heat.
Meanwhile let the meat start to get to room temperature. Drizzle some olive oil onto the steak and then season with course sea salt and fresh cracked pepper. Set aside and let rest for a few minutes.
Sear the steak on one side undisturbed for a couple of minutes or until the steak has gained searing marks. If you are seeking the perfect grill marks, turn the steak 90 degrees and continue searing the cross hatched marks on that same side of steak. Turn the steak over and continue cooking. Touch the steak to test for doneness or if desired insert a thermometer. A perfect medium rare is ready to be removed from the grill at 125°F to 130°F.
Always let your steaks rest for 5 to 10 minutes before serving. Once rested, remove the steaks from the purge (juice) and transfer to a serving plate.
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