The Meat Guy BBQ Special Page

Enjoy easy camping food made with a cast-iron skillet.

Try Something New. Simple Recipes in the Skillet!

Whip out the Skillet the Next Time You’re Out Camping

A skillet tis a thick frying pan made from iron. They can rust easily however if not properly taken care of. Let’s take a look a few points to help you keep your skillet in the game for the long run.

Once you buy it, season it!

A skillet that you’ve just purchased is likely to be lined with a wax or oil to keep it from rusting. To get rid of that harmful oil is called seasoning the pan. This is taking household detergent and firmly washing the pan before drying. Once dry, switch to cooking oil. Without oil, you can speed up the rusting process or cause burns, so don’t forget! Also, while few, there are some skillets that do not require seasoning. Be sure to know your cooking materials.

After Use, Avoid Washing with Dish Detergent.

After you’ve enjoyed the delicious food you’ve prepared with your newly bought skillet, wait for it cool completely before cleaning. Wipe away any dirt with kitchen paper and a scrubbing brush along with some water. If you were to use detergent here this will inevitably cause rust. After cleaning with water, put the skillet to some heat to dry it. After it is completely dry, coat it again with a bit of oil.

Newspaper for Long-time Storage

If you’re planning to use the skillet again shortly after, simply putting it away is enough before it’s next use. If you have no plans to use the skillet again for a while, wrap it in newspaper and store in a dry place.

Must See! Easy to Make Skillet Recipes!

We’ll introduce a few simple recipes that even newcomers to cooking can enjoy.

Plenty of Mushrooms Simple Ajillo

Plenty of Mushrooms Simple Ajillo

Spanish Ajillo is a dish that simmers the ingredients in olive oil.

        
<Ingredients> (Used in these images)

200g of mushrooms of your choice. (Shimeji, king trumpet, shitake etc.)
3 cloves of garlic
2 peppers
1 cup of olive oil
1/2 teaspoon of salt

<How to Make!>

Prep: Cut the garlic thinly

1.Cut your mushrooms

Cut your mushrooms

2.With low heat, add the olive oil, salt, garlic, and peppers.

skillet

     

3.Once the garlic takes on a bit of color, add your mushrooms. Once they’re all soft, they’re ready to eat.

きのこを投入

Texture is important, A Galette of Potatoes

Texture is important, A Galette of Potatoes

Galette is a Norman word that means flat cake and is often used to describe round crusty cake like dishes. (Warning, do not use this to describe your wife. Results have yielded to be almost always BAD). Here we’ll basically be baking the potatoes into a round shape.

        
<Ingredients>

2 Potatoes
Dried Parsley
Salt
2 Tablespoons of Potato Starch
Black Pepper
2 Tablespoons of olive oil

<How to Make>

Prep: Slice the potatoes thinly

Slice the potatoes thinly

1. Mix the potatoes, parsley salt, and potato starch.

Season the potatoes

     

2. Add 1 table spoon to the skillet and spread.

Bake with skillet

     

3. Spread the ingredients into the skillet and bake on low heat using aluminum foil for about 6 minutes.

Wrap in aluminum foil

      

4. Take a peak and when it begins to brown, flip it over, add a bit more olive oil and bake the other side.

Turn over

5. Once thoroughly cooked, cut and serve. Add ketchup for added flavor.

You can also try adding a few vegetables if the taste was a bit too plain for you. Once you’ve gotten the hang of using the skillet, try a number of recipes to master it!      

Satisfy Your Campers with These Gutsy Dishes

To survive today’s world of social media ...you gotta look good! But let’s be honest, what about when the tweeting, instagramming, and hashtagging comes to an end? Now you’re relying on the flavor to keep everyone engaged. It’s gotta have that pizzazz.

Gift Your Belly. Tandoori Chicken

Gift Your Belly. Tandoori Chicken

Tandoori chicken has a curry-like flavor that you can prepare the night before to bring and cook at your campsite

        
<Ingredients>

Chicken Thighs
Salt and Pepper
2 Tablespoons of yogurt
1/2 Tablespoon of ketchup
1/2 Teaspoon Garam Masala
1/8 grated Onion
One clove of grated garlic
1/2 Tablespoon of Curry Powder

<How to Make!>

1.Pierce the chicken thighs with a fork to allow the salt and pepper to reach the inside of the meat.

Season the chicken

2.Combine all ingredients together and store in a bag overnight.

3.Coat the skillet with a bit of oil, place your chicken in the skillet, cover with aluminum foil, and cook on low heat for about 10 minutes.

Cover with aluminum foil

4.Remove the foil and cook for another 5 minutes to finish.

Soft n’ Juicy Meat Loaf

Soft n’ Juicy Meat Loaf

Meat loaf in a skillet? Oh yes. All meat loaf is, is a giant hamburger... (Think about it). Feel free to decorate this one with colorful foods like peppers and tomatoes.

        
<Ingredients>

Mixture of Ground Beef and Pork 250g
1/2 Onion
1 Egg
40g of Bread Crumbs
2 Tablespoons of milk
Salt
1/4 Yellow Paprika Pepper
4 Cherry Tomatoes
Asparagus

<How to Make!>

Prep: Brown the cut onions first, and cook the peppers and asparagus. Remove them from the skillet once done and set them aside for later.

1. Knead together the ground meat with salt, onions, eggs, bread crumbs, and milk.

Knead minced meat

2. Lay the meat onto the skillet and plant your charry tomatoes after cutting them in half.

Skillet and cherry tomatoes

3. Heat the skillet, add the meat, cover with aluminum foil and continue to cook on low heat.

Cover with aluminum foil

4. Complete it by adding the peppers and paprika. We also recommend tasting with ketchup.

Paprika and asparagus

There are many different recipes that you can use with your skillet once you’ve gotten the basics down. Use these to get started. Mastering the art of the skillet, who knows what you’ll be able to come up with.

Writer:
Katamura Masami
Profile:
As a registered dietitian at a general hospital, Katamura Masami has been collecting experience in her field for the last 10 years. As of now, she works on a wide range of activities including writing content from courses related to health and from health advisers. Her mission is to convey proper meals to all generations. From the stand point of a dietary specialist, she continues to give advice based on her own experience.

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