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

Handmade Sausages - Italian and House of Q Style

By BBQ Brian

Hand rolled sausages sound dramatic and something you might not be able to do... but guess what, it's really easy!

Handmade Sausages

Spicy Italian Sausage

Breakfast Sausage

House of Q Sausage

5 lbs Ground pork
2 TB Course salt
1 TB Crushed red pepper (or more)
2 TB Granulated garlic
1 TB Ground pepper
1 TB Paprika (sweet or spicy - whichever you prefer)
2 TS Fennel - seeds or ground
1 TS Oregano dried
Red Wine

5 lbs Ground pork
2 TB   Fine sea salt|
2 TB   Rubbed Sage
1½ TS Crushed Red Pepper
1 TS   Coriander
½ TS Ginger
½ TS Thyme
½ TS Cayenne pepper
¼ TS Nutmeg

*based on a recipe from Paul Kirk

5 lbs Ground pork
5 TB House of Q House Rub

Mix all of the dry spices in a large bowl. Add the ground pork and mix with your hands squeezing the spices into the meat and working the pork. The fibers will begin to break apart and become harder and harder to blend. If the mixture becomes dry add some wine to allow the mixture to re-hydrate. If you prefer, ice water works well.

Using a sheet of plastic wrap, place a mound of the seasoned meat on the wrap. Form the meat into a long roll and fold over one side of the plastic. While continuing to form the roll, press the meat into a long sausage and continue forming and then fold over the remaining plastic. Roll onto the remaining wrap thus "rolling" the sausage up. Refrigerate or freeze until ready to cook.

Form patties and place on a wax sheet. Freeze the burgers for 30 minutes while you clean up and prepare your grill for direct, medium-high heat.

Sear the sausage rolling regularly on each side until internal temperature is 160-165 F. Pork is a meat that can handle being a bit underdone and if you prefer a bit more tenderness, cook the sausage to 150 F. Just like steaks, let rest before serving. Both the Apple Butter and the Slow Smoke Gold Sauces go fantastic with the sausage.