Whether it's your first Bonnaroo or you’re a music festival veteran, we welcome you to Inforoo.
Here you'll find info about artists, rumors, camping tips, and the infamous Roo Clues. Have a look around then create an account and join in the fun. See you at Bonnaroo!!
Post by cursedlono on Apr 19, 2011 18:44:29 GMT -5
Witht the approach of Bonnaroo many will attempt grilling. Hot dogs burgers n' s'mores. Practice before you get there!! Season ya' meat! Learn how to wittle a stick to grill up some s'mores (and do not forget to bring a stick most of Bonnaro is grassland very few sticks laying around or a clothes hanger it might even come in handy if you lock your keys in your car). So what have you grilled this week? Ask me and the answer is burgers, chicken, and bratwurst and veggies!! Practice but share with us some people are super hungry when they read this thread (sometimes because corn causes an imbalance in hunger chemicals in the brain). Tell me what you grilled and did you have a cooler full of beer nearby perhaps if so what was in the cooler. If you need helpful pointers such as properly stoking the fire ( you wiat until the flame have died down and the charcoal is white it burns off the lighter fluid cause nobody is hungry for that) let me know!!! Peace
1-1-12 Bassnectar NYE SHOW! 1-21-12 G. Love and Special Sauce 3-1-12 Radiohead 3-9-12 Experience Hendrix 5-15-12 Jack White @ The Ryman 6-7-12 Bonnaroo 6-19-12 Roger Waters presents "THE WALL" 7-7-12 Ringo Starr's 72nd Birthday Party Extravaganza at the Ryman
Post by Whoreshack on Apr 19, 2011 19:23:39 GMT -5
In 2005, I smoked a whole prime rib in the tents only section. Freaked some of our neighbors out. We've also grilled goose and duck breasts with balsamic glaze and roasted fingerling potatoes. It get us going for the late-nites.
In 2005, I smoked a whole prime rib in the tents only section. Freaked some of our neighbors out. We've also grilled goose and duck breasts with balsamic glaze and roasted fingerling potatoes. It get us going for the late-nites.
In 2005, I smoked a whole prime rib in the tents only section. Freaked some of our neighbors out. We've also grilled goose and duck breasts with balsamic glaze and roasted fingerling potatoes. It get us going for the late-nites.
I smoked a turkey in 08, rolling it was the hard part.
Post by mizvalentine on Apr 20, 2011 9:34:33 GMT -5
Bringing my Weber Smokey Joe Gold and a charcoal chimney (I hate lighter fluid!!) and burgers, dogs, corn on the cob, potatoes...also my faithful cast iron skillet for eggs and bacon in the morning. If it would ever stop RAINING here in New England, I'd love to fire it up any day now! Grilling is one of my happiest pastimes...
In 2005, I smoked a whole prime rib in the tents only section. Freaked some of our neighbors out. We've also grilled goose and duck breasts with balsamic glaze and roasted fingerling potatoes. It get us going for the late-nites.
I smoked a turkey in 08, rolling it was the hard part.
Its alot easier to just put it in a bowl.
Last weekend, i tried for the first time, a rib rack for use on my small charcoal grill.
I have a 4 ft by 2.5 ft by 2.5 ft indirect smoker that I normally use for ribs, pork butts, brisket, chicken, all types of slow cooking. But it so big, that if you want to cook like 3 racks of ribs, the charcoal grill is too small for 3 racks and the smoker is too big.
I bought one of those little racks that holds 4 racks of ribs up on their side for use on a small charcoal grill. I was worried about them getting dry, so, I shoved all of the charcoal to the back of the gril and put an aluminum pan of water in the front. Put the ribs right over the pan of water. Cooked em about an hour, then wrapped them in foil (The Texas Crutch) for another 2.5 - 3 hours.
I was pleased with the results because I just can never get good ribes on the small grill, but they were definitely not as good as the ribs I make on the smoker. No foil, about 5.5 - 6 hours to get them done. I have my own special secret rub recipe I use prior to cooking....MMMMM....I think I'll make some ribes this weekend!!!
I'll probably do steaks a couple nights and chicken two other nights. A skillet will be good for eggs and bacon in the morning.
How do you go about cleaning the skillet for the next day? I guess if it's non-stick, everything should easily be scrapes off, but what about cast-iron?
Post by klimfactor on Apr 20, 2011 11:30:44 GMT -5
I usually do a couple steaks one night, and on another I'll do steak burgers with fried zuchini on top. A breakfast mashup with eggs, etc. sounds like a good idea for this year. Maybe throw in some potatoes and bacon.
We do chicken and veggie kabobs with a spicy Mesquite marinade.. very yummy with a little rice pilaf.. another night will be steaks... oh yeah! We always leave one night to eat in centeroo.. such good food! My hubby and i have a camper that we use year round, so we are pretty proficient at grilling on an open fire as well as a gas grill. We even grill our corn on the cob! It is the best way!
I'll probably do steaks a couple nights and chicken two other nights. A skillet will be good for eggs and bacon in the morning.
How do you go about cleaning the skillet for the next day? I guess if it's non-stick, everything should easily be scrapes off, but what about cast-iron?
Well, mine's pretty well seasoned so I just scrape it when its hot, wipe it out and re-oil it. I try not to wash it in water. But if you have a newer or less-well-seasoned one, you can just bring a wash tub (any big bucket would work) and a metal scrubber (the restaurant supply scrubbers are miles above the copper ones from the grocery store). I plan to bring some Dr Bronners and extra water to scrub up the camp dishes in a tub. Just make sure you dry it out immediately after washing and oil it. I figure dumping the water without flooding myself or my neighbors will be the toughest part, but I also figure if I put the full tub under my EZ-up (so no one trips on it), it'll evaporate by the time I get back to camp. Alternatively, I may dig a small hole to dump grey water underneath my van (underneath so nobody stands a chance of tripping in it).
Post by mizvalentine on Apr 20, 2011 12:57:45 GMT -5
Also... I've been taught since childhood that if you bring cast iron someplace super humid, it may help to sprinkle some salt in the pan after you oil it. Sort of a belt and suspenders thing for keeping your cookware from rusting.
Also... I've been taught since childhood that if you bring cast iron someplace super humid, it may help to sprinkle some salt in the pan after you oil it. Sort of a belt and suspenders thing for keeping your cookware from rusting.
Thanks for the tip. I didn't know this - and 'roo qualifies as super humid.
Post by icantenough on Apr 21, 2011 11:55:52 GMT -5
the only reason i ever grill at Bonnaroo is to cook up some nice steaks so i can watch corned up camp-mates try to cut them with plastic knives on paper plates.
In 2005, I smoked a whole prime rib in the tents only section. Freaked some of our neighbors out. We've also grilled goose and duck breasts with balsamic glaze and roasted fingerling potatoes. It get us going for the late-nites.
I did not know this happened! That sounds so GOOD!. Can I camp next to you?
I have a mini george forman grill hopefully that will do the trick.
How can I keep simple foods like burgers and hot dogs fresh?
Keep your food fresh by keeping it all frozen. You can buy ice on the campgrounds, but you should probably look into getting a cooler of dry ice.
Or, you can freeze huge blocks of ice, water bottles, etc. and pack your cooler with that. Keep the cooler out of the sun and it'll last you a good while.
I have a mini george forman grill hopefully that will do the trick.
How can I keep simple foods like burgers and hot dogs fresh?
Yeah, if you pack the sealed meats first, in the bottom they'll be fine 'till Sat, even without dry ice. Aren't George Foreman's electric? You might want to go with an ol' smokey joe & charcoal.
I have a mini george forman grill hopefully that will do the trick.
How can I keep simple foods like burgers and hot dogs fresh?
Yeah, if you pack the sealed meats first, in the bottom they'll be fine 'till Sat, even without dry ice. Aren't George Foreman's electric? You might want to go with an ol' smokey joe & charcoal.
Post by malibumatt on Apr 21, 2011 17:08:00 GMT -5
We normally bring a full propane BBQ... or for you Americans, a propane "grill" ... we leave it out in the open in the back of our truck coming in... with the tank... anyone have problems bringing one in? great for making burgers dogs sausages... also we cook pasta/ soup/ chili/ and grilled cheeses right on the grill
Heaven. If I ever have to choose a last meal, that will be it. Pound your chops, dip them in an egg wash and coat them in crushed cheez-its. Then cook them on the grill or fry them on the stove. I eat them with mashed potatoes and creamed corn. Mmmm!
I'm thinking about bringing a bag of crawfish for the first night.
If any of you have eaten crawfish, you now how much they can smell up a garbage can afterwards.
At Bonnaroo, if I brought crawfish, would it be a big hassle to dispose of the shells so they would not be stinkin up everyone's camp site? Like a dumpster and garbage can that gets emptied regularly?
If I ever have to choose a last meal, that will be it. Pound your chops, dip them in an egg wash and coat them in crushed cheez-its. Then cook them on the grill or fry them on the stove. I eat them with mashed potatoes and creamed corn. Mmmm!