Let’s Eat

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All America RV

RV Camping Food Ideas

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RV Food Tips for the Road- The FoodSaver Vacuum Sealer Review

One of the pure joys of RV’ing is the grilling and cooking on the campfire. We carry both a portable gas grill and a grate to cook directly over the campfire.  Rarely do we use the stove or actually cook in the RV.

This tip however, is not about cooking. It is about maximizing the very limited refrigerator, freezer and cupboard space in your RV.   Even though we are only two people, I always buy in bulk at Costco. The cuts of meat are comparable quality to most markets and the savings by buying large cuts is significant.

Once home, we portion out the ribs, tri-tip, steaks, chicken, shrimp and scallops into two-serving packages.  The raw frozen shrimp and scallops come in 5 pound packages.  I can find no more economical way to save money than this.

As you have figured out, we vacuum pack everything.  My machine of choice is the FoodSaver Vacuum Sealing System.  We had the $34 one for a few years and when it wore out we went to the next higher model, the FoodSaver V3460.  At about $100 it is mid range in price but does a fantastic job and you will not get any nasty freezer burn as you would with plastic wrap. They have more expensive ones but I don’t think that you need to spend the money,  it’s a pretty simple process sucking the air out of a bag!!

Speaking of bags, we always buy the box that comes with the selection of pre-formed 8″ and 11″ bags rather than just the 11″ size.  When we make beef jerky or something similar, the smaller bags are easier and more economical.

Vacuum packing saves a lot of space as you can stack your packed product in either the fridge or freezer. It also extends the shelf life from days to weeks, or months if you freeze it, so you will find that your spoilage waste will drop to near zero.

There are many price points for this product depending on your needs. There are small starter machines, commercial versions and outdoorsman versions for the hunters and fisherman who needs to pack a lot of meat and fish.   For me, it is one of the most important appliances both at home and on an RV trip.

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Share Your Favorite RV Recipe or RV Cooking Tip

Greg Williams We all love to share recipes.  Years ago I owned a 29 foot Silverton sport fishing boat and was a member of a local sport fishing club.  A couple of us put together a great little spiral bound cookbook called “Hook Up”.  It was a compilation of 78 years of the best recipes, rubs, sauces and chowders from the Club.  Cooking on a boat is a little more restrictive than RV cooking but there are many similarities as well, namely storage capacity and limitations on what you have to work with.

Fishing RecipesNonetheless, hundreds of great boat recipes came in and the book was a huge success.  Send us your best RV recipes, meals and restaurant from the road and we will be happy to share them with the RV community of friends.

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Quik Tip – Arvie the Travel Dog

Arvie the Travel DogThere are a lot of different spices used in cooking.  Rather than transport a full spice cabinet, we bring some basics. Salt, pepper, granulated onion, granulated garlic, dill and Old Bay. These few spices will make some great dishes. 

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RV Recipe of the Week – Lobster

It’s summertime so what is on our mind? Those delicious Maine lobsters!  If you thought that lobster was not a good choice for an RV campsite…you would really be missing out on something very special. The good ole folks in Maine have been having lobster cookouts forever.  RV Navigation by Culinary Road Map

Lobster Pot

Lobster is easy to cook.  Your best choices are to boil it or steam it. We travel with our 22 quart (5.5 gallon) pot on all trips.  That big pot is amazing. You can store a ton of stuff in it on the road, and you can cook large volumes of chow from corn, potatoes, lobster, crabs, soups and stews to feed the entire herd. Today we are going with lobster, corn on the cob and potatoes.

Here’s where that big pot works great.  A great way to cook corn is right on the grill in the husk.  If you’re lobster bake is that evening, fill the big pot with the corn, husk and all, fill with ice and some water. Cover and let sit for the day.  The cob and kernels of the corn will take in the water and when put on the grill, the corn actually steams in the husk.  If you prefer boiled corn with the potatoes and lobsters, that is great too and they can all be cooked in the same pot. When boiling your lobster, the easiest way to tell when its done, it will float to the surface. (They sink to the bottom when you put them in)

Steamed Lobsters

If you don’t have a big pot, not a problem!  You can place everything in a tray or baking dish with about 3 inch sides, add water and steam all those goodies.  If you are camping near the beach, grab some of that fresh seaweed and throw that on top and seal everything tight with foil.

Lobsters on Open Fire

A lobster bake is an outside sport.  Wherever you are in America in summer, you can find fresh lobsters.  Take advantage of this seasonal delicacy camp side and you will wonder why you never did before.

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Cooke's SeafoodCooke's Lobster RollCooke's Seafood Fried ClamsIf it’s summertime, New England seafood is it.  There are hundreds of great seafood places in New England…they have been doing it for 300 years.  One of our favorites is fried whole belly clams and huge lobster rolls at Cooke’s. We have never been disappointed.

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Guest Blog – Recipes & Food Tips From the Road

Cooking in RV KitchenWe welcome your blogs, comments and food experiences from out on the road.

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Enter Now to Win:  

America’s Best RV Recipe

 Enter your favorite RV recipe that you use on the road and your could win a FREE  Foodsaver 3460 Vacuum Sealing System for your home and RV.

The top five recipes will be posted on our site for our readers to vote on the best of the best!

Email your entry to: Greg@AllAmericaRV.com or sent it in on our comments page

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Gregory Williams Cape CodGreg’s Blog Corner

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RV BBQ Tip ! -Ferrocerium Fire Starter

Every once in awhile you come across some pretty cool stuff, or in this case, hot stuff. Not every campsite is going to be in rustic pines with plenty of nice, dry kindling to start your fire. (That’s why you should bring your own) Since many of us are used to dousing the BBQ charcoal at home with lighter fluid and igniting it with the 99 cent Zippo, I can’t take credit for finding this piece.  I saw it on the reality TV show “Alone” and perked up when one of the contestants had to leave because he lost his.

We are talking about a ferrocerium fire starter.  Sounds kind of space age but they have actually been around for over 100 years.  It is a flint like pyrophoric alloy that when scraped sharply and briskly, the shavings oxidize and create a spark of up to 5,430 degrees.  Think of a welder lighting his torch, it is the same thing. There are many makers of these on the market so make sure you buy a decent one. They cost about $30. It is a common tool for   backpackers and folks that work or spend time in the wilderness, so it is a valuable tool even if for just keeping in your pocket on long hikes.  It measures 3-1/2 inches long and is about the diameter of a ball point pen.

The tip of the day is that it is great for starting your fire.  We collect some of the lint from the clothes dryer at home and save it in ziplock bags.  It is a great starter for your kindling and will heat up quick so you can build your fire without too much effort.

My fire starter is an Exotac NanoStriker XL which unfortunately has been discontinued. There are however many other brands available.  We also keep one and some lint in our emergency earthquake kit. If you live on the road in your RV, you can get all the lint you need at any coin laundromat you happen upon.

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Diner’s, Drive-In’s & Dives

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If you enjoy Mom & Pop  home style cooking from scratch, one of the most fun ways to find them on the road is by checking out the top rated food show Diner’s, Drive-Ins & Dives.

Not only is it funny and  entertaining, the tips and skills you can pick up will absolutely elevate your game the next time you are in the kitchen.

One of my favorite  seafood dishes has always been Shrimp Scampi.  After 20+ years of  preparing it to the delight of my dinner companions, I saw a tiny restaurant  owner on DD & D come out of his walk-in cooler with a giant bag of frozen  shrimp shells. That’s right…just the shells.  He saves them all  from  peeling shrimp and sautes them in his mirepoix before adding his stock. After straining and reducing it, the end result will be one of the best  seafood sauces you will ever taste.

Needless to say, I save and freeze  all of my shrimp shells. 

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