Getting a good feed after a long day on the tracks is one of the most important things you can do whilst heading out into the wilderness, and if you are the “head chef” and like to swear and throw around insults like some of tv’s greatest, we have a few recipes that are so simple you’ll wonder why you haven’t tried them yet!

You may have a set of BBQ Tools, and a hotplate, but both of these simple recipes can be made on the hot coals of your campfire and offer campers a good and reasonable excuse to get a good campfire rolling at any time of year at their favorite camping spot.

The first recipe call to turn your camp oven into a slow cooker, slow cooked recipes aren’t fast… in case the name didn’t already suggest this. But a slow cooked meal is usually full of flavor and so tender you’d be mad for not giving a crack at least once in your camping career!

To get your taste buds titillating and get you excited to head out and cook an awesome tasting campfire meal, we’re going to give you the secret recipe to a juicy, melt in your mouth, campfire pulled pork!

First we are going to have to get our campfire cranking to produce some hot coals, this process can take around 4 hours to fully melt in your mouth

AUSSIE BBQ SAUCE RECIPE;

To mix up a bit of a sauce, some people like to make this part complex but our recipe is simple and tasty and will get your meat on the slow cook as soon as possible.

200mL of regular tomato sauce (or passata if preferred)

2 tbsp Golden syrup (essential in any ‘bush pantry’)

1 Clove crushed garlic

1 dallop of Dijon mustard (for flavor)

Dried chilli flakes to taste!

¼ can beer or cider

2 teaspoons of vegemite!

Mix all of these ingredients together inside your, Bedourie Camp Oven and put your oven on some hot coals from your fire.

You are now ready to add your meat. There are few different cuts of meat you can choose for pulled pork, we recommend you use the cheapest you can find, but keep in mind, some cuts may be cheaper but you may also be paying for bones.

If you slice your pork pieces into smaller portions (25-50mm cubes) they will cook much quicker, and pull apart sooner, making sure the hungry masses stay happy.

Add all of your chopped up pork chunks into the sauce and make sure the meat is well covered in the tasty sauce. Cover with the lid of your Bedourie camp oven and place some hot coals over the top.

The secret to cooking a slow cooked meal is to leave it the bloody hell alone, if you keep opening it to check on the meal you will let out the flavours and juices resulting in dry meat and burned sauce and a very unhappy convoy!

Keep an eye on the hot coals to make sure they are nice and hot and replace as necessary to ensure high heat is maintained.

After about 3.5 – 4 hours of socializing and sipping the traditional remedy for parched throats, you are ready to pull the pork, the best method is to use 2 forks to strip the pork apart let the meat sit in the juices and serve using your tongs!

The best way to serve this juicy sweet pork is to dish it up on plain fresh bread rolls, with plenty of the sauce to get the best flavor!

Doesn’t that sound tasty – we’re going to cook this one up this weekend to see if the boys are keen on a bit of pulled pork on the tracks!

The next recipe we love for the tracks is a good old beer can chook!!

This is a serious recipe, as it calls for sacrificing one of your prized cans of liquid amber so make sure you follow the recipe closely.

Firstly, preheat your Aussie camp oven and trivet on the hot coals of your campfire with a light coating of oil on the inside.

Prepare your whole raw (unfrozen) chicken with some salt and pepper for seasoning and crack a cold beer, you will need to have a few sips first (approximately 1/3 of the can) and on a firm surface press the can into the cavity inside the chicken.

By now your Aussie Camp oven should be up to temperature and you are now ready to cook!

Make sure you position the chicken in the oven with the can standing vertically, this will make sure that as the chook heats up and the beer gets to boiling point it evaporates and permeates the whole chicken with ‘beer steam’. By sacrificing one of your favorite beers you have the perfect solution for keeping the chicken succulent and moist.

Keep in mind how your camp oven is cooking, the same rule applies for your beer chook as with the pulled pork, don’t touch the bloody thing, let it cook. This will trap the juices inside and leave the chicken moist and tasty!

Leave your chook to cook for approximately 1 -1.5 hours and serve however you prefer your roast chicken!

Whilst the bedourie is a revolution in camp oven technology, being made from spun steel it is crack proof and lightweight unlike the old fashioned cast iron cookware that has been available on the market for decades, however all of these systems still require you to cook over the hot coals, but if your favorite campsite doesn’t allow campfires you can get set up with an LPG powered Gasmate Voyager Portable BBQ. With this handy compact BBQ you can cook everything that would normally be cooked over the fire, with the ability to shut it off instantly, without putting yourself at risk of starting a bushfire.

The Gasmate Voyager BBQ puts all the control in your hands and with the integrated temperature gauge you don’t even have to lift the lid and let the heat out to check on your meals progress!

Fitted with a high efficiency 12mj/h stainless steel burner, there is plenty of space inside to cook on top of the 600mm x 330mm cast iron grill/hotplate which has both a place to fry and a place to grill your meals.

The best part about the Gasmate Voyager Portable Grill is its ability to simply shut the integrated powder coated hood and seal the juices into all of your meals on the tracks!

The Gasmate has an integrated piezo ignitor which allows you to ignite the BBQ without matches or a lighter and get all your favorite meals cooking!

Being a BBQ, many assume it is only good for snags and skewers, but you’d be wrongly mistaken, this handy and compact cooking device is capable of cooking up all of your campsite favorites and can bake stew boil fry and sizzle all of your favorite trackside meals, and when you are done the Vitreous enamel cooking surfaces are extremely easy to clean and are mostly non stick, so you can be cleaned and packed up and moving on in no time!

For an even better idea of what is on offer in the range of cooking gear available from 4WD Supacentre head to the website at www.4wdsupacentre.com.au/products/cooking-gear.html or call one of our expert staff on 1800 88 39 64 for the best advice on your perfect cooking gear upgrades!