Hotdogger/Muffpot Recipes

37570 Views 68 Replies 33 Participants Last post by quickdraw, Aug 18, 2008

quickdraw

Discussion Starter · Oct 1, 2006 (Edited by Moderator)

It would be nice to keep this thread clean with only recipe ideas. If you don't use a Hotdogger or Hot Pot put your lunch ideas in a different thread , please.

A hot lunch on the mountainside is great. I know from my backpacking experience that the quality of your eating experience is only limited by your imagination. When we talk about the tools we have (hotdogger/hotpot) the biggest performance variable is whether it is mounted to a clamshell(medium temp) or ceramic pipe (high temp). The temp. will determine how long the food needs to cook before it's ready to eat. Most people talk about wrapping the food in foil to keep the pot cleaner. Some foods that only need warming can be wrapped in partchment paper, especially helpfull when making a hot sandwich to eliminate the grey/black marks from the foil on the bread . Some foods can be partially precooked and finished in the pot (eliminates alot of the grease from meats). You can make food from scratch or reheat all the goodies from the frozen food section of the store (probably thawn first). When running with multiple sleds with pots you can do multiple items.

The Hotdogger is an aluminum pot with a snap lid. The Hot pot is a stainless steel pot with a snap lid and a secondary locking bar that secures it to the mounting base. Both have a base that straps onto your exhaust pipe or can. I know the stainless steel pot cleans up quick and easy at the end of the day (daily cleaning a must).
Hotdogger
Hot pot

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quickdraw

Discussion Starter · #2 · Oct 1, 2006

Sausages and Dogs. Most dogs & polish sausage are already cooked meats. I just put these right into foil and into my pot. Brats, italian sausage, hot links and linguica (portugese sausage) need to be 50-75% precooked to eliminate most of the grease. I also like to put italian sausage into the smoker for about 1 hours, wow does that taste great. Then into the pot. Then they all just need warming= 45min on cercamic pipe (be carefull easy to overcook) or 1-2 hrs on clamshell pipe. I have also toasted the buns when we stop right on the ceramic pipe but clamshell will warm them up great. Slice of cheese and squirt of mustard and my Rotax is the best kitchen on the mountain.

we doo

· #3 · Oct 1, 2006

Lasst season I actually saw a hotdogger cookbook. Been lookin for it now and havn't been able to find it. Anyone else know where to get it?

TGZ-Tsunami

· #4 · Oct 2, 2006

I am sure that you have seen these. And you are not trying to win the contest with the ideas you get here are you

http://www.fullthrottleinc.com/recipes.asp

quickdraw

Discussion Starter · #5 · Oct 2, 2006

TGZ-Tsunami said:
I am sure that you have seen these. And you are not trying to win the contest with the ideas you get here are you

http://www.fullthrottleinc.com/recipes.asp

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Nope, I could care less about their contest but it looks like good eats. Thanks for the link. Oh by the way there sure is alot of paranoid people on this site. If I wanted to enter their contest, after paticipating in dutch oven and BBQ competetions I think I can come up with a few tasty and ORIGINAL IDEAS. But I garentee you that for the wholesale cost of a few prizes, they will come up with a new cookbook to SELL to all of us that could share this thread for free. All I was trying to doo was contribute to this site with some good food ideas, and I didn't want to dominate this thread. Sorry

Reactions: 1

jeff800

· #6 · Oct 2, 2006

Muffpot is the cooker of choice. So far pretty simple stuff, lil smokies are great just trow them in and heat em up. Ham and Cheese hot pockets work well I use the little microwave sleeve in there seems to keep them from getting all gray. We have yet to actually try hotdogs. This season though we are going to do HDs and take some buns and ketchup/mustard along.

quickdraw

Discussion Starter · #7 · Oct 2, 2006 (Edited by Moderator)

jeff800 said:
Muffpot is the cooker of choice. So far pretty simple stuff, lil smokies are great just trow them in and heat em up. Ham and Cheese hot pockets work well I use the little microwave sleeve in there seems to keep them from getting all gray. We have yet to actually try hotdogs. This season though we are going to do HDs and take some buns and ketchup/mustard along.

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TGZ-Tsunami directed me to the hot pot site a little while ago and the one thing I learned there was that people were using oven cooking bags. That would eliminate the grey residue from the foil or the aluminum pot like the hotdogger. Great idea and it will probably cut down on any leakage.

TGZ-Tsunami

· #8 · Oct 3, 2006

quickdraw said:
jeff800 said:

Muffpot is the cooker of choice. So far pretty simple stuff, lil smokies are great just trow them in and heat em up. Ham and Cheese hot pockets work well I use the little microwave sleeve in there seems to keep them from getting all gray. We have yet to actually try hotdogs. This season though we are going to do HDs and take some buns and ketchup/mustard along.

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Click to expand...

TGZ-Tsunami directed me to the hot pot site a little while ago and the one thing I learned there was that people were using oven cooking bags. That would eliminate the grey residue from the foil or the aluminum pot like the hotdogger. Great idea and it will probably cut down on any leakage.

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Ya with the oven cooking bag you can also just put the ziplock in it when you are ready to eat burn for a couple min and vala food. I think it is almost limitless what you could doo. Spec if you just use it as a microwaze and heat what you have already cooked up. I am getting tired of jerky adn chili on the hill. I am talking a phili cheese steak sandwich or steak and taters or anything but a cold ham and cheese

quickdraw

Discussion Starter · #9 · Oct 5, 2006

Pot Pie (Chicken, turkey or beef)

Place 1 premade pie crust on a cutting board and use your pot like a cookie cutter. Place oven roster bag into the pot. Roll back the top and smooth the bag into the bottom. Place the pie crust into the bottom of the pot. Precook in the oven for 50% of the sugested cooking time. (The premade crust is more dense than a made from scratch recipe and precooking sets the crust so the filling doesn't mix with the dough and not make a crust)
Filling: Cube 1/2lb of the meat into 1/2" squares and brown in a pan with 4 tbls of butter. Cook to medium doneness. Using a slotted spoon remove the meat from the pan and add 4 tbls of all pupose flour. Cook in the pan over medium heat while constantly mixing with a spatula until the mixture slightly bubbles approx. 4 min. (you have now made a roux or gravy base). Add to the roux 1 cup broth (chicken or beef) and stir over a medium heat until thickened and remove from the heat (you can sustitute 1/4 cup red wine for beef or white wine for poultry for 1/4 cup broth, mix the wine with the roux for 1 min. before adding the remaining broth).. In a seperate pan add 2 tbls butter and whatever chopped vegetables that you like: onions, potatoes, nibblet, corn, peas ect... Saute until slightly tender. Transfere the cooked meat and using a slotted spoon the vegetables into the sauce mixture. Bring up to temp. over a medium heat and season to taste. Slowly cook until the sauce comes to a fairly thick consistancy. Spoon the filling into the pot and fill to the top (important to fill so the mixture cannot move around alot and destroy the crust. Seal the bag and snap down the lid. Store on your sled until 30 to 45 minutes before lunch then snap into the cooking base. Eat directly out of the pot.

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smokin_dmax

· #10 · Oct 5, 2006

jeff800 said:
Muffpot is the cooker of choice. So far pretty simple stuff, lil smokies are great just trow them in and heat em up. Ham and Cheese hot pockets work well I use the little microwave sleeve in there seems to keep them from getting all gray. We have yet to actually try hotdogs. This season though we are going to do HDs and take some buns and ketchup/mustard along.

How long does a hot pocket take to heat up??? Also did you cut some of the clam shell or did you mount it directly to the clam????

quickdraw

Discussion Starter · #11 · Oct 5, 2006 (Edited by Moderator)

smokin_dmax said:
How long does a hot pocket take to heat up??? Also did you cut some of the clam shell or did you mount it directly to the clam????

I have run one on my sled directly on my ceramic coated pipe, Let's call that high heat. There is a problem with mounting direct to a hard pipe. The band strap tightens on the pipe then the vibration of the motor shakes the base loose down the tappered pipe. If you look at the mounting hardware that comes with the pipe they use a heatproof cloth to go under their mounting strap so everything stays in place. This cloth will also protect your pipe from scratches from the hot pot base. On the clamshell the band strap compresses into the clamshell and everything stays in place well. My wife has one mounted over the top of her clam shell, let's call that medium heat. I have heard of people cutting a hole in their clamshell and I think that is a preference to use high heat. This is something that you will need to figure out what works best for you just like cooking on a stove. With high heat you need to be more watchful on your food so it doesn't burn. Medium heat is more of a warmer so your food needs to be partialy of fully cooked before you put it on the pipe. Hotpockets are already cooked and just need warming. Like in the microwave they can dry out quickly. You will probably need to wrap in partchment paper (to elimimate those grey marks) then foil and put it into your pot, say 90 minutes before lunch. If it isn't hot enough then next time up the warming time.
Oh yeah you can get parchment paper at the grocery store right next to the foil. I don't like wax paper because "where does the wax go after it heats up?" This is just like working on any kind of project. Your have an idea what you want to accomplish "good eats on the mountain". You aquire the tools you'll need "Hot Pot, oven bags, partchment paper, foil, small portion condiments (local fast food resturant good source), ect..." Then practice makes perfect ..."lunch". Then learn how to deal with the looks on your friends faces while they eat cold jerky, powerbars and trail mix while the steam and aroma of a hot lunch escapes from your hot pot. I know for my friends that lasted one time before we all had hot pots.

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quickdraw

Discussion Starter · #12 · Oct 5, 2006

TGZ-Tsunami said:
Ya with the oven cooking bag you can also just put the ziplock in it when you are ready to eat burn for a couple min and vala food. I think it is almost limitless what you could doo. Spec if you just use it as a microwaze and heat what you have already cooked up. I am getting tired of jerky adn chili on the hill. I am talking a phili cheese steak sandwich or steak and taters or anything but a cold ham and cheese

Yeah so put a little butter on the face of that ham and cheese. Wrap in partchment paper, put it into the pot for 60 minutes, turn over run for another 60 minutes, Toasted ham and cheese. Oh after you turn it over put some tater tots on top. Don't forget the ketchup.

snowrodeo

· #13 · Oct 9, 2006

yeah, started using the reynolds oven bags last year. work great - no clean up, no black color from aluminum foil.
one of my fav meals is a package of the 'lil smokies, pour on a bunch of bar-b-q sauce, and throw in a handful or two of grated cheese.
mmmm mmmmm, dont get no better!

AlaskanSD

· #14 · Oct 9, 2006

For what it's worth, mine would hardly work at all on top of my clamshell. I just got my pipe ceramic coated so we'll see what this winter brings. But with the old clamshell, I could ride HARD for 40 minutes, and a slice of pizza in the pot would only barely be warm.

Ditto on the oven paper though - and really you don't need the foil if you have the paper from my experience!

quickdraw

Discussion Starter · #15 · Oct 14, 2006

AlaskanSD said:
For what it's worth, mine would hardly work at all on top of my clamshell. I just got my pipe ceramic coated so we'll see what this winter brings.

If your going to mount it direct to your hard pipe you will need to find a way to keep it from sliding and scratching the coating. You can wrap a piece of heatproof cloth under the mounting strap. Also the mounting strap will get fatigued and stretch after a little while. If you have a plumbing supply house in your area (not a homeowner kind of store) you can buy an 8" no hub coupling and take the 4 straps off of that. They are much stronger and you could put 2 of them on your pot and have 2 spares or share with a friend.

Turk84

· #16 · Jan 15, 2007

The night before yesterdays ride we had steak for dinner.

In the morning when I got up to go ride I cut up the left-over steak and baked potato and wrapped it in foil. What a good lunch out in the powder.

I know this isn't really a recipe but left-over steak and potato's turned out great.

~Turk

BMEP

· #17 · Jan 16, 2007

Frozen pizza rolls, popcorn shrimp in butter, sloppy joes, meat balls..... some of the things we've heated.

TGZ-Tsunami

· #18 · Jan 16, 2007

SO I have the clam shell and have given up on the oven bag. just doesn't get hot enough.

1) 1 small pack of Little smokies.
2 cups BBQ sauce
1 cup beer
1/2 cup brown sugar
1 pack toothpicks

Throw it all together in a zip lock and then put zipped zip lock into another zip lock, prevents leaking. Ride hard (stirs it up). One hour before hungery empty in pot because ziplock might melt. Ride hard for one hour. Enjoy with toothpicks

2) 10-15 Costco meatballs
1 cup sweet and sour

Throw it all together in a zip lock and then put zipped zip lock into another zip lock, prevents leaking. Ride hard (stirs it up). One hour before hungery empty in pot because ziplock might melt. Ride hard for one hour. Enjoy with toothpicks

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gman086

· #19 · Jan 16, 2007

TGZ-Tsunami said:
SO I have the clam shell and have given up on the oven bag. just doesn't get hot enough.

1) 1 small pack of Little smokies.
2 cups BBQ sauce
1 cup beer
1/2 cup brown sugar
1 pack toothpicks

Throw it all together in a zip lock and then put zipped zip lock into another zip lock, prevents leaking. Ride hard (stirs it up). One hour before hungery empty in pot because ziplock might melt. Ride hard for one hour. Enjoy with toothpicks

2) 10-15 Costco meatballs
1 cup sweet and sour

Throw it all together in a zip lock and then put zipped zip lock into another zip lock, prevents leaking. Ride hard (stirs it up). One hour before hungery empty in pot because ziplock might melt. Ride hard for one hour. Enjoy with toothpicks

TGZ was the hit of the warming hut the other day I can assure you!!!

When are we gonna do the Philly Cheesteaks???
MMMMMMMMM, cheesteaks and beer, MMMMMMMMMM!

Cheers!

G

TGZ-Tsunami

· #20 · Jan 16, 2007

Good Idea next time we go then. I still gotta see if I can get parolled for this weekend.

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