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[Roaring Rory]

Do you have a favorite off road recipe? 
What is your favorite off road recipes?

I have a Off Road Recipe Blog site.  You are able to view it on San Diego Off Road Magazines web site.  The link is on top of there web page.  Here is the link.
http://sandiegooffroadrecipes.blogspot.com/               

Or you can view it on my website.

The recipes I have posted are from Off Roaders.
If you would like to share a recipe post it here and I will put on my blog site.  You can also email me the recipe at offroadrecipes@cox.net  Pictures will be great also. 

[Jon Jon]

OMG chase, jump on this!!!

[chase]

dude... rad!!!! we have a recipe project of our own we've been working on. looks like some good recipes on that blog, we'll have to try some out jon jon!

[Jon Jon]

i got some bomb ass flavored oils and stuff for christmas, we'll have to try them.

I MEANT COOKING OILS, YOU SICKOS!!!
lol

[Roaring Rory]

BBQ BOLONGA SANDWICHES AND BBQ Stuffed JALAPENO PEPPERS

First you will need some Bolonga.  You can get it whole from a deli or you can use Oscar Myer Sliced bolonga. 
You will also need
Red Bell Peppers  / Cut in half and clean out the inside.
How much depends on the number of people you are going to feed.
Jalapeno peppers /Cut in half and scrape out the insides. 
8 peppers are good for two people.
Cream Cheese
Onions / I like Red Onions.
Mustard
Brown Sugar and your Favorite pepper sauce.


Mix together 1/2 cup of mustard, Brown sugar, and pepper sauce.  Add as much as you like to your tasting.  Some People like it sweet and some like it hot.

BBQ the bolonga and put some of sauce mixture on top.  BBQ the red bell peppers.  Stuff your Jalapeno peppers with cream cheese but leave a few with out the cheese for your sandwiches. BBQ the peppers tell skin starts to burn a little and cheese is hot.  I put my peppers on foil so they don't cook to fast.

Making the sandwich.  Use your favorite bread, BBQ bolonga, Sliced onions, Red Bell Peppers, Jalapeno peppers and add the sauce mix.  Delicious:p Have some stuffed peppers with cream cheese on the side.  Yum Yum!

[Jon Jon]

tuna stuffed jalapenos are good too

[chase]

mmmm, looks delicious Rory!

[Roaring Rory]

Meatloaf Hamburger Supreme Recipe From the BBQ PIT BOYS
Recipe:
3-4lbs. Beef Ground Chuck(or 80% Beef)
Bacon
Pork Sausage
Bell Peppers
Onions
Pepperoni
Mushrooms
Sliced Pineapple
Shredded Cheese
Your favorite Beef Spices
Barbecue Sauce or Tomato Sauce
Form the Beef Ground Chuck on a baking pan about 1-2" thick as shown. Sauté sausage and bacon, and then add sliced vegetables, cooking only slightly so that they remain firm. Spread sauce on the meatloaf and then cover with your favorite shredded cheese. Now cover the meatloaf with all the prepared sausage, bacon and veggie's. Place the loaf opposite the hot coals in a grill set up for indirect heat! Add some hickory wood, apple wood, or mesquite to produce a light smoke.(Optional) Maintain temperature of the covered grill at around 250-275f for up to about 1hour, or until the internal temp. of the meatloaf reaches about 160f. Remove, slice into burger patties, serve and enjoy. Perfect for slicing and sandwiches.

This recipe is really good. It had so much flavor and was very easy to make. You must give it a try. I got the recipe from the BBQ PIT BOYS. Check out this video on how to make this recipe. http://www.youtube.com/watch?v=G0rYSf2w2qs
If you have a favorite camping or RV recipe you would like to share post it here or email it to offroadrecipes@cox.net.  Your recipe will be also posted on the San Diego Off Road Website and TNT Race Photo Website.  http://sandiegooffroadrecipes.blogspot.com

[Roaring Rory]

Pumkin Pie Crunch - By Ronda Ellis 
 
Ingredients
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 c sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 package yellow cake mix
1 c chopped pecans
1 c butter, melted
Directions
I do this in a 12” Dutch oven and it is fabulous!!! Yum Yum! I lined my Dutch oven with easy release foil for cleanup!

Combine the first 6 ingredients in a large bowl. Pour into dutch oven. Sprinkle cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter (I just dropped the pats of butter on top). Bake at 350F (which is 6 charcoals under the bottom of dutch oven (Be sure they are in a circle on the outer edge) and 18 on top of dutch oven lid (I put them around the entire edge of the lid) for 50 to 55 minutes or until golden.

To test cake for doneness...stick a drinking straw in about 1 inch & check the plug that comes out. Then, when it is done.....With help I hold the edges of the foil and carefully lift the entire dessert out of the dutch oven and put on a large tray to cool.