I saw a video from Van Trekking Lifestyle that does wonderful smoking on his Blackstone griddle. He puts an upside down deep tin cooking tray over his racked ribs cut to fit and brags about them. They surely look good when he is done and does not take as long as normal smoking times in smokers with woodchips. And I love the exterior hookup from the main propane tank removing the need for the green throwaway tanks for my griddle.we eat the same stuff on the road as we do at home except we grill outside way more. I can even smoke ribs when needed with table top propane grill/smoker unit I carry
I love those things and always have a couple in the freezer for when I don't have time to cook.Callendar's chicken pot pies are great.
<snip>I don't like spending time, so I usually cook & freeze some basic meals at home before we go. Pulled pork, taco meat, spaghetti sauce, shredded beef for burritos, etc. are stables. (If making these for meals at home, make extra, freeze & you'll have them ready to go for your next trip).
Amen sister!DH says the most weight in the coach is from the kitchen stuff. The only counter top appliances were the coffee pot & toaster. But we never were gone more than a week or so. We didn't have to stop for groceries much. Our 1st coach had more kitchen storage. The new coach has less storage, same fridge but a microwave/convection oven. I'll probably add a crock pot or insta-pot. If that adds to much weight, DH will have to dump some tools or something from the storage cubbies. Or he can cook!
Oh, I also bought an egg McMuffin maker - it is absolutely the coolest little breakfast device yet.
They do also make a two-holer unit!I don't know about McMuffin (I avoid McD.) -- I always think of it as Eggs Benedict with the cheese substituting for the Hollandaise sauce (English muffin, cheddar, Canadian bacon, one egg) -- but I've been using one of those at home for years. I don't take it on the road because DW doesn't care for them and it only does one at a time anyway. Four minutes cooking, once the green light is on. Love it.
Has he figured out his right heater stove yet? He has worked on different versions all winter, I think. we love our Blackstone 22" portable griddle. We have all but given up on any open grill cooking. The two burner feature, which you can adjust your heat allows you to cook the entree and side dishes all at one time. We brown our hotdog and hamburger buns and both tastes just about as good as the older grill cooking. Of course we bought the hose setup for connecting it to the camper's propane. They have a hose that will attach them to the 20 pound bottles for home use too. Thats what we use at home when cooking on the deck.Slim Potatohead, he had a pint sized milk carton that was dried hashbrowns, open it, pour in boiling water let sit 12 mins then cook like normal hashbrowns, add sliced up polish sausage or whatever else you want.
We do one or the other often, just keeping the outside vent fan open (and running -- it's right over the stove) to let the odors out quicker. Of course, just like at home, keeping the meat covered while cooking will minimize grease splatter. And, just like at home, the odors dissipate fairly quickly if you have adequate ventilation.I hear it’s not a great idea to do bacon or sausage inside the coach.
I am too and, other than minimizing things with sugar, I pretty much eat the same things I did before getting diabetes, just watching quantity, and recognizing that breads and beef (among other things) tend to be high in carbs, but fish and (unbreaded unfried) chicken tends to have fewer. More exercise helps a LOT, too.I’m T2 diabetic and have been searching for forums on being diabetic and traveling in a class A motor home.