Camp Breakfast - Grits Redeye Gravy Ham Biscuit in Whelen Tent

Description

So I decided to do something different, actually cook a nice meal on the campfire. I went southern with it, grits and red eye gravy, a ham biscuit and eggs, all served up in the comfort of my PSTL tarp set up as a Whelen style tent. The breakfast was so good and not too hard to cook up.

PSTL tarp http://wildernessinnovation.com/?p=796

Tags: campfire cooking,Red-eye Gravy (Food),Biscuit (Food),Ham (Food),Fire,Grits (Food),tarp shelter,cooking outdoors,Eating

Video Transcription

hey well this is perry peacock with wilderness innovation and about here again this week with another video I'm doing the wheel and style set up again this week I'm in a different spot this time down by a creek here and and I pitched I pitched the wheel and style tip this time with my woodland p stl the large tarp this is 10 x 10 on the square and so as you can see this makes a very nice cozy shelter i even i even was able to put it put a camp chair in here and even sitting back where i am i can feel the heat from the fire right here I can feel it kind of underneath my chair and part of the idea of this style of Ted is that you're the reflection from your fire helps to come back in here and kind of bounces around in here and helps keep it a little warmer in here than it is out out in the open and I've made my fire pit so that it so the air comes from the front side and swoops up the back so I've got a sheet of flame as white as the fire pit and a little bit taller than so all that reflected to that red reflective the heat energy comes back this way it makes it very nice and cozy but I'm about I'm about not even quite an arm's length from the edge of my awning here back to where the fire is so you know I got a reasonable distance I'm good and safe and I'm about ready to make me a little something to eat for dinner here nothing like the sound of bacon frying that means that means good eating I'll meet some brats and some bacon and some sauerkraut hey messing around tonight well here I am this morning had a great night sleep last night got down into the down into the teens through the night so that's that time of year it gets a little chilly at night worms out nice during the day we're we're up in the high 30s right now this morning so sons Sons up temperatures starting to come up but I love this the Whelan set up here I worked really nice for me last night yesterday afternoon and slept really nice back here on my little sleeping set up anyway today I've got some exciting for you I'm doing something different I'm stepping out of my comfort zone normally when you see me when you see me cooking it's it's the bare minimum I'm I'm not usually one to get all exotic about cooking or anything I just throw something bad and get it down and get on with my day I mean as far as cooking I'm usually like let's get it over with and get on to our or other fun stuff or whatever but so love it it's because of last week last week's video I did the guy asked me what grits was tired grits for breakfast so I so I hadn't replied back and that got me to thinking I thought you know what I ought to just do something different go ahead and cook a cook a breakfast so i'm going to cook traditional southern style breakfast here with with biscuits and grits red-eye gravy and ham so that's what i'm going to show you this morning in the comfort of my little shelter here my little fire right here so i'm going to get into that so let's go to it have a little fun this morning I guess the enjoyment parts going to be me though because I get to eat it alright so what I'm going to do now is get all my pots and stuff here and let it go ahead and get some coals down into here let's start using my cooking sticks and and we'll get this little shindig underway here I'm going to keep the fire small kind of in the back and just enough to because II and I'm going to rake some coals out underneath the cooking sticks here and then we can get started cooking alright so the first thing I'm going to do here is I want to make a biscuit and for that i'm just going to use i got some of our Buchanans pancake flour and you know you know how to have any special kind of flour to make stuff really I mean you just cut out making pancakes you just make something thicker you know so poor little water in here not much because I want this to be thick like dough I'm going to take this spoon here and kind of mix around there and I want it to be here we go might be a little tiny bit too thick and then in my little squishy ball here I love these things but you want it to be pretty pretty thick that might be pretty good right there see what it does here it's a little too sticky I'll just add a little flour to it just kind of need that around a little bit I think I put just a little more in it that's a nice multi purpose flour we have it on a website it's my wife's my wife's family's business is what it is so just kind of need this a little bit here and I don't have some fancy nice cutting board here or whatever cut these out nice little rounds like they do in the South but there's something like that right there and I'm going to put that not lodge cast-iron frying pan all right so now my my biscuits my best gets done oh yeah because I'm going to set it over here in this rock and just kind of keep it warm my grits water here is ready so I'm going to you like last week dump my grits with grits and the requisite amount of salt in there dump that in there stir it around a little bit then here I'm going to give me some bacon going come out bacon and I want to put a little bit of bacon in my grits so I'm going to cook some bacon in here and then I'm going to cook some ham some chunks of ham okay I've got me a little bit of

they can to throw in there any sizzlin I'm going to cook up more bacon than I need for my grits because there's a good possibility now I'm going to want to eat a little bit of it notice I use these tongs for everything use them for coals on the fire a useful for turning my food everything there is like my grits just stir OH missed a little bit here they're coming along good now grits is just kind of like coarsely ground cornmeal and then you had you know put them in some boiling water and let it kind of soak up the soak up the water and get soft then you got grit now the thing with grits is what you put in them early oftentimes I put just butter and salt you can't even swing them put sugar and stuff like that cinnamon or whatever if you want to but I kind of like grits more a little the southern style which side a bunch of sweet and stuff in it but so anyway we're going to cook up this bacon get this grits done when I get done with the grits I'm actually just going to kind of set set them aside because thicken up really nice and ok so I'm gonna get a couple eggs go in here a little oil in there this pan doesn't ready I don't think it's really supposed to need any it set ceramic that ceramic coated stuff but that's just a generic one made in china so who knows if it even works opposite egg cup legs here I think we'll be good to go with this shindig dang I pop the pop that urn yoke kind of deal with that it looks like this that bacon is good and then put it out and I'll put some more in there by golly all right to the bacons get done looking good here these little way the eggs are getting close a little more on those those will be good I got my grits down my best get down my bacon once i get that gun then i'm going to throw in there i'll throw in the am and when we get done with a ham we'll make some red eye gravy then it'll put the whole thing together and chow down alright my Bacon's done so know about the grease nobody attacks ma'am slice that up a little bit so it'll fit in this little tiny pan then the egg I'm going to just sit it kind of pop the side here everything warmed up nicely and doing good just work on this this ham and get it done and then we'll work on our gravy alright so this ham is sizzling away really nice getting done this is X i should point out it's not mean it is pork butt but this is actually boneless spare ribs i picked up on the market and then what i did i got them started on here and I slice them in half to thin them down so it wasn't so thick that's coming along really nice and this is my para which is a substitute for black coffee or chicory and Oh yet very strong it's supposed to be really strong and it is I've got my biscuit here got my biscuit hair cut in half already so in the end I'm going to have and I have ham on my biscuit and I have eggs grits and red-eye gravy this is a very unusual for me to spend to spend a time making a breakfast or a meal much I especially by myself up here which I usually camp about as a camp every week some and normally i'm by myself till the weather gets warmer and family and friends want to come out but but I'm by myself i'm usually bare minimum of ito some kind of breakfast cereal or a biscuit or something pretty simple so i just want to know i'm sacrificing for y'all spending this time making up a nice breakfast so i hope i hope it does good i mean i and i lived 20 years or so in the south and the carolinas and you know i learned to love this this kind of food now hopefully i can do justice to it over over the campfire here but will make a good attempt by golly and i will eat it every last bit alright so my hams done here i'm going to dump it on the plate right here so i can do the next step of the process I know I probably got people in the South saying you're butchering all it probably am I don't know I didn't know I didn't ever make this stuff I just needed and so in here I've got some of the grease and stuff that came off the meat and everything now my pan is hot according to what my folks tell me here supposed to pour a little bit of this hot drink mixture here in there to deglaze the pan just I'm just learning all kind of new words and everything I'm slopping this stuff into the fire you know I'm just obviously for one person you know for the lecture in there so this makes a gravy that's kind of like think I'll pour it all in there it's probably too much but I don't care it's my party and I'll make it how I want to i'm going to get that nice and simmering and we get it dissolves and all the proteins and sugars from the meats and everything into that mixture i'm going to let that simmer just a little bit and then we'll and we'll add to that our drippings everything and put it all into this pan to finalize it and then and then I think we're going to like start eating because I'm like starving to death here okay look it up gravy's thicken up nicely I put a couple pinches of flour in it cut off you're supposed to or not I'll probably get in trouble for that that didn't take much just a couple little sprinkles a man that thickened right up there

that's a nice that's a nice strong tasting gravy right there so now what we do is we put a glove on our hand because the darn thing is hot so I'm going to scrape this out of this other pan this white man just so you can kind of see the sea little better might look a little nicer than this I'm sorry I'm left-handed here some wind up away from the camera on this deal so now that's just so that's just the gravy here now we know we pour the drippings in there I don't think I really had quite enough drippings way it's a push their points supposed to look is you got that the fixed up there in the middle and your drippings are kind of around it so looks like a red-eye kind of a reddish I in the middle of the gravy but you know what

they did my best folks probably got people from the South going to be going what in tarnation that you do Perry what in Sam Hill is going on there my answer to that is I lived in the south my job was to eat the food not the cooking so here I am Here I am first time I'm first time I'm even making this stuff I'm over the campfire okay so here's my here's my dish you've never seen me do this before so I've got my grits right here a little bit of bacon sprinkled around I shouldn't maybe Chris peed a little more and kind of crumbled it on their butt and I got my egg that's probably more like an egg mcmuffin so I got to get the logistics of doing this kind of thing I'm going to do it again I should have cooked the egg probably like right at the end as I was doing my gravy and I got my meat right here that's all that's left because I've been eating it it's so good then of course I got my biscuit that we made out of the Buchanan pancake flour in the in the in the fright in the cast iron pan ok so now stir this gravy up and that looked good now this is kind of a strong flavor gravy because of you know how we you grease the pan and everything it's kind of a makes it pretty strong dribble a little out on eggs I really would have been good to have a little more i'm going to put it on the meat too so there we go now the way you do the biscuit normally you want to cut a but the biscuits top a little gravy too I didn't have enough to just dip it in there so I'm just kind of dipping it on top of the grips you know you know me I'll eat stuff off the ground so it ain't going to bother me if I got a little mixed your food that's a little thick I'm going to pull that one off that's a little thinner there there we go so there's a scrape a little more gravy on to the biscuit here and grits I'm making a real not done very good with the presentation here I guess that's what they call it so anyway so there's my biscuit there's my grits my eggs my meat ok so here I am back here in my little wheeling shelter I slept here last night got my grits hmm that's really good with that gravy and whatever you use to make the gravy and a black copy or with your drippings or whatever you know it'll change the flavor some but now that is nice yeah don't matta normally like this unless somebody cooked it for me see if we can get a bite of biscuit here without busting everything up mmm so good oh my gosh South Carolina here I come look it up if I have to make this other time I should probably just move back there man this is good you know just just a biscuit like this sometimes they can be a little bit dry and that's why you know you either soft the biscuit a little bit in the gravy or like I did today so they didn't really have enough gravy I just ported over the meat and put the meat on there but that gravy is soaked into that bunt the end of the biscuit a little bit oh my gosh heck with the grits listen mr. very good of course my eggs are seasoned look the gravy and everything my grits man this is this is a live and I should do this more often men want a good breakfast don't need to eat the rest of day well it's mid-morning I'm still eating my breakfast I'm not very fast at this cuisine thai cooking foot it sure is good so I'm enjoying my time here and my pee stl my large start by set up as a wheelin tent

it's nice down a shelter to me some from the wind if it gets kind of warm in the day it kind of shades you a little bit my nice sleeping quarters at night I hang my gear on the little stubs I leave on these posts right here but so this is the wheel and I pulled it back one notch as far as the awning a little shorter for today a little more open and nice but that's a wonderful day and I got to say my compliments to the chef this is an excellent meal I'm going to enjoy chewing down on this row you bit yep but anyway perry peacock doing something I don't do taking time to cook a nice meal but I really enjoyed it had a great time hopefully you enjoyed watching me fumble around with it nice to do it again I've learned a few things that I would change to make things go a little smoother that's part of the fun you know learning things trying things out anyway I hope you enjoy your time outdoors in the woods like i enjoy mine i absolutely love it out here I even liked I've even decided a I don't even mind cooking it's not so bad take care have a great day perry peacock wilderness animation lemon the outdoors