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The Weekend

It was a tiresome weekend but lots of fun. I went out to the camp Friday night and set up my demo area and then went home to brown 30 pounds of sausage, cut the ears of corn into thirds and sort almost 20 pounds of shrimp into 5 ziploc bags. I was up until 2 am getting everything ready and had to be back out to the camp by 7:30 am. So I was up at the butt crack of dawn showering and getting into my uniform, packing and getting out the door. I might have bitched a little at Deb because she sat on the couch and watched me get everything in the truck rather than helping me out. In her defense, she said she was trying to stay out of my way. That's a valid defense I suppose as I was moving pretty quick. I did get back out to the camp on time and got my demo pot of Frogmore Stew started so when the first group of kids showed up at 8:30. I was able to do the Food TV thing and demonstrate everything that went into the pot, talk a little and at the end lift the lid on my original pot to reveal a steaming pot of stew, ready to eat. That's always a magical moment, watching eyes widen and mouths start to salivate. Midwestern kids are not used to seeing a big pot of cooked shirmp unless it's dinner at Red Lobster and people don't usually get so extravagant on campouts.

I had about 125 people visit my 5 demos. Then With what was left over, I served lunch for the staff who appreciated the stew far more than the grilled cheese sandwiches and tomatoe soup they were going to have.

I stayed the afternoon and helped out some other folks with their demos and then started in on another pot of stew for FEAST that night. By then everyone who had not attended my demo had heard about the stew from the other kids and everyone wanted some. So I got out the 24 quart stock pot and dumped in the remainer of my ingredients. It took 187 people coming up for seconds to take it down to the bottom. So all in all for a little over $100 I served over 300 bowls of Frogmore Stew. Not too bad. Bulk sausage is the way to go if you are feeding a crowd like that.

Problem is now after recieving and award basically for my cooking last week. And feeding everyone so well at the Cook O Ree and having people brag on me for my food at the roundtable, I really have to outdo myself for this week's roundtable which will be our last one until August. That's OK, I've got a sausage, hominy and tomatoe casserole with lots of cheese planned and peach upside down cake for dessert. Should go over well.

After falling asleep on the couch with a beer in my hand Saturday night, I drove down to the farm to help out my Dad. I was no more out of my car than Dad was handing me the gas trimmer and directing me trim the yard as he sat on the riding mower and mowed. Later when I got the fun job of mixing humus with manure and peat moss in the back of the truck, I asked him why I always get the grunt work and he gets the fun jobs. He just said, "Funny how life works out like that isn't it?"

So last night after getting the yard nad barnyard in shape, we got the gas powered auger out and drilled 32 holes to plant the $450 of trees we had bought the previous weekend. 3 apples, 3 peaches, 3 apricots, 1 cherry, 6 willows, 3 elms, 3 autumn purple ash and 10 black walnut trees. Man I'm getting old because that auger vibating made me so sore. Oh well, it will look really nice in a few years.

A couple of kids who stopped by to sample the stew at my makeshift kitchen.

My stoves and pots. At one point I had all three of those pots full of stew.

My chuckbox worked out well.

The kitchen in the dining hall and my stew getting ready for the FEAST.

A big bunch of stew.




( 6 comments — Leave a comment )
May. 9th, 2006 04:07 am (UTC)
Do you use a traditional recipie or something "special"?

I have GOT to add this to my campout cookbook *grin*
May. 9th, 2006 02:26 pm (UTC)
This Lowcountry seafood boil is usually served on paper plates around newspaper-covered picnic tables outdoors. The recipe may be adjusted for more or fewer people by allowing 1/2 pound of shrimp per person, 1/4 pound of sausage per person, 1 1/2 ears of corn per person, and 2 tablespoons of “boil” per gallon of water.

• 3 tablespoons commercially prepared shrimp boil such as Old Bay Seasoning or 3 tablespoons home-made boil • 3 pounds small red potatoes
• 1 1/2 gallons water
• 1 lemon cut into halves or 1 can of beer if not with Sc outs
• 2 pounds hot smoked link sausage, cut into 2-inch pieces or 2 pounds loose ground sausage - browned.
• 12 ears freshly shucked corn, broken into 3- to 4-inch pieces
• 4 pounds shrimp

In a large stockpot, add the seasonings to the water and bring to a boil. Add potatoes and boil 20 minutes Add the lemon juice and the lemon halves or the beer. Add the sausage and boil, uncovered, for 5 minutes. Add the corn and count 5 minutes. Add the shrimp and count 3 minutes. (Donʼt wait for the liquid to return to a boil before timing the corn and shrimp.) Drain immediately and serve. serves 8

You can make this for about $20 and I don't know anywhere that 8 people can eat for $20.

I made this recipe (minus the beer ingredient) at the event and on the end, tagged on a website for more one-pot meals so here that is as well:



May. 9th, 2006 03:08 pm (UTC)
Wow! That is a lot to do in one weekend.
The word "Auger" or post-hole digger makes me tired.
This is like the third time I have seen pictures of your frogmore stew. I believe I will have to make it now. What do you think about using white wine instead of beer?
May. 9th, 2006 03:25 pm (UTC)
It's all good. It's not the dominant flavor anyway. I've experimented a little and dark beers taste better in it to me. Make like half a batch and see how it tastes to you with various ingredients. I've made it with chorizo instead of kielbasa and that tastes wonderful, What's cool about this stew is everything maintains it's original flavor while picking up overtones of the other flavors.

As much as the power auger made my hands and arms sore, it's still far better than a post hole digger. Dad is now convinced we need and auger to go on the back of our tractor so I see that being bought this summer and also a trailer to haul the tractor around with.

May. 9th, 2006 03:17 pm (UTC)
That looks good :O
May. 9th, 2006 03:28 pm (UTC)
It's really yummy. I posted the recipe in the comments section above your comment if you want to try it. You can experiment with different varieties on the ingredients and you get some interesting new tastes. It keeps well and it's better the next day too. Though by the time I made the last pot, there was stuff in there that had been from the first batch and it was really rich and good.

( 6 comments — Leave a comment )


Wander aka StoneBear
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