Mere suggestion... I know on our RV oven, we have found since we placed a pizza stone along the bottom, it kind of helps with the dispersion of heat. Again.. just a suggestion. Thank you for all that you do.
@@MaryWehmeier alternatively any plain unglazed quarry tile will do, doesn't have to be labelled as a pizza stone. That being said I'm not au fais with US prices so $10 might be almost the same as the trip to the tile store plus the tile.
Not only heat dispersion, but, it helps keep the temp more consistent as it doesn't tend to loose heat too quickly when you open the door to check on things.
You want to lose weight don't the fruit in the muffin and eat the bacon in the eggs. No one's saying you have to pig out. However bread and fruit will release insulin which is known as the fat storage hormone. Keep your insulin levels low you'll lose weight. I'm a type 2 diabetic since I've been eating a lower carb diet I've lost 62 pounds in 4 months.
Great video. I use the oven in my pull behind camper as a back up as it does very well for baking. If someone has the skills they can find a used stove/oven that has been salvaged from a n old campenr and have a slightly larger oven than the camp chef.
Ms. Pam, I only just recently discovered your channel but I have already learned SO much from you! I find you fascinating, exhilarating, and delightful.. You are a beautiful woman on the inside and outside and I hope I look half as good as you do when I'm 80!💄 You are an inspiration to many in so many ways. Just from watching you on UA-cam I can tell you were a fantastic educator... It now it translates on here because you are a fantastic instructor! You make learning easy and fun.. I love the way you patiently and precisely explain things.. You even take the time to do illustrations for us!! For me personally I am a visual learner, so I definitely appreciate the extra time and effort you put into your videos. Thank you! You have a beautiful family too. You all stay healhty and safe.. God Bless you.. enjoy your summer! Looking forward to your vacation videos.. thanks for taking us along for the ride.🌹 ❤️🌹
I bought this oven after you demo ed it before. I plan to try all 3 of these meals. I am so glad you are doing this series so we see options to prepare good food even under duress.
I have a camp chef like yours. I use it as a back up. I did put pizza stone in the bottom but haven’t used it enough to test it out yet. Your ideas, recipes look great. Will give them a try.
Very nice meals. My husband loves his bacon also. All we have for a camping stove is a three way, griddle, gas burner or grill. It works pretty well but the burner is a little slow. We use our backpacking stove when we want a fast boil. No oven so these I will make at home. Isn’t it nice to just go clip off herbs whenever you need them. Mine are growing so fast.
I have most of the off grid equipment that you have. It might be one of the reasons I'm enjoying this series so much. But the recipes you use are definately worth watching the videos for as well.
Thank you for being a good example on how we should treat her husband. Are you sure that you treat your husband was a lot of love and respect and that’s what we should be doing.
Hello wonderful lady , I thank you and I appreciate all your video that you posted .I noticed that you have a vegetable garden ,I like to know , if it's a possible , which zip code you live ,because I would love to move in Arizona and to have a vegetable garden ,I just don't want it to be in a zone with high temperature .Thank you again .
I've been considering the camp chef oven for awhile now....one of the ways I'd like to use it would be for pressure canning.....Have you ever used it for this purpose? Does the wind guard remove to allow more room, lastly, would a 16 quart canner be too heavy for it? Thanks so much Pam and Jim! ~ Gail/NH
I bought one of these years ago, but didn't get a chance to use it yet. It looks you are using a 20lb. cylinder to guarantee cooking time. About how long does it take to get up to temp?
I bought a 3 burner camp chef to do canning outside. However, the manufacturer said there is no way to lower the burner BTU so not to ruin my Presto canner. I don’t want to have to buy an AA canner which was recommended. I watched you can on your camp chef. What is the lowest BTU rating that each burner gets on your stove. Any suggestions would be appreciated. Thank you
Thanks for the recipes and showing how you cooked them. I am wondering what the stand is that you use for the camp oven. I have a Coleman oven that you use on a burner, but love the camp oven as you can control the temperature better I think.
I saw those plate and bowl sets at Costco the other day and thought of you. I don’t buy melamine because it didn’t used to be microwaveable. Can you reheat something on a microwave on those plates?
PAM, this is off topic, sorry. I have a question for ya. My granddaughters cannot have citrus at all. No ascorbic acid, no, Lemon, lime, grapefruit, or orange. Their momma wanted to make some blueberry or pomegranate jellies/jams/chutneys, but they call for lemon juice or peel. Is there something else that would make a safe substitute? They are allergic. Maybe pineapple juice? They can have pineapple juice. Would that be safe? What do you think?
Mere suggestion... I know on our RV oven, we have found since we placed a pizza stone along the bottom, it kind of helps with the dispersion of heat. Again.. just a suggestion. Thank you for all that you do.
Great idea. Thanks
FYI Aldi has pizza stones on sale for $10 this week.
@@MaryWehmeier alternatively any plain unglazed quarry tile will do, doesn't have to be labelled as a pizza stone. That being said I'm not au fais with US prices so $10 might be almost the same as the trip to the tile store plus the tile.
Not only heat dispersion, but, it helps keep the temp more consistent as it doesn't tend to loose heat too quickly when you open the door to check on things.
You want to lose weight don't the fruit in the muffin and eat the bacon in the eggs. No one's saying you have to pig out. However bread and fruit will release insulin which is known as the fat storage hormone. Keep your insulin levels low you'll lose weight. I'm a type 2 diabetic since I've been eating a lower carb diet I've lost 62 pounds in 4 months.
💯
Congratulations!
Great video. I use the oven in my pull behind camper as a back up as it does very well for baking. If someone has the skills they can find a used stove/oven that has been salvaged from a n old campenr and have a slightly larger oven than the camp chef.
I'm in Jim's corner on the 🥓 bacon, 😊4 to 5 sounds good.
The heat has set in & Im ready to pay attention to outdoor cooking.
You and me both! Jim
I love how you love your husband and that is so sweet
The seasoning on your pan is a work of art!
Ms. Pam, I only just recently discovered your channel but I have already learned SO much from you! I find you fascinating, exhilarating, and delightful.. You are a beautiful woman on the inside and outside and I hope I look half as good as you do when I'm 80!💄 You are an inspiration to many in so many ways. Just from watching you on UA-cam I can tell you were a fantastic educator... It now it translates on here because you are a fantastic instructor! You make learning easy and fun.. I love the way you patiently and precisely explain things.. You even take the time to do illustrations for us!! For me personally I am a visual learner, so I definitely appreciate the extra time and effort you put into your videos. Thank you! You have a beautiful family too. You all stay healhty and safe.. God Bless you.. enjoy your summer! Looking forward to your vacation videos.. thanks for taking us along for the ride.🌹 ❤️🌹
I bought this oven after you demo ed it before. I plan to try all 3 of these meals. I am so glad you are doing this series so we see options to prepare good food even under duress.
Hubs and I are going to try the muffins with bacon. I freeze dry lemons to use in water or iced tea. It all looks magnificent! Thank you once again!
Thanks for the idea I have dried limes but had not thought of putting it in my tea.
YUM!! All these recipes look delicious! Thank you!
I can imagine the smell of the lemons. They look delicious even though they are dried. Everything looks so good. Time for lunch! LOL -Liz 🌻👍🦩🌸🌴🌴👍
I have a camp chef like yours. I use it as a back up. I did put pizza stone in the bottom but haven’t used it enough to test it out yet. Your ideas, recipes look great. Will give them a try.
Very nice meals. My husband loves his bacon also. All we have for a camping stove is a three way, griddle, gas burner or grill. It works pretty well but the burner is a little slow. We use our backpacking stove when we want a fast boil. No oven so these I will make at home. Isn’t it nice to just go clip off herbs whenever you need them. Mine are growing so fast.
I love this woman.
As always, nicely done. Love the exchanges between you and Jim. Love the giggles.
Looks delicious. Going to try them this weekend. BTW I think the Lemon/thyme chicken could be adapted to a meal in a jar recipe for two.
I have found spraying the paper muffin liners makes them come out easier. It would also make it so you could keep the liners on for the ATV trips😊
Great little camp oven!
We spray the cup cake papers. Then we don't have much issue about taking them off
I have most of the off grid equipment that you have. It might be one of the reasons I'm enjoying this series so much. But the recipes you use are definately worth watching the videos for as well.
Another wonderful video with you two cuties!
Sounds really good and convenient.
Thank you for being a good example on how we should treat her husband. Are you sure that you treat your husband was a lot of love and respect and that’s what we should be doing.
When you put in your buttermilk flakes how much of the dry powder do you put in?
Yay! Way to go camp oven.
Hello wonderful lady , I thank you and I appreciate all your video that you posted .I noticed that you have a vegetable garden ,I like to know , if it's a possible , which zip code you live ,because I would love to move in Arizona and to have a vegetable garden ,I just don't want it to be in a zone with high temperature .Thank you again .
the seasoning on your cast iron pan always looks so immaculate. can you do a video on your cast iron regime ?
The lunch looked amazing
Excellent video! Have you watched any of Michael Symon’s outdoor cooking videos? We’ve made several of his full meals on the charcoal grill.
I will check it out, Jim
Both recipes look so delicious! I have the ingredients for the chicken dish on hand so I decided to make it for dinner tonight 😊
all meals look delicious 🙂
It seems I'm finding biscuits and cornbread are good warm weather breads.
I've been considering the camp chef oven for awhile now....one of the ways I'd like to use it would be for pressure canning.....Have you ever used it for this purpose? Does the wind guard remove to allow more room, lastly, would a 16 quart canner be too heavy for it? Thanks so much Pam and Jim! ~ Gail/NH
I bought one of these years ago, but didn't get a chance to use it yet. It looks you are using a 20lb. cylinder to guarantee cooking time. About how long does it take to get up to temp?
Cast iron muffin tins ❤
That would be great!
You two are adorable ❤ Jim your wife is a pretty doe
I bought a 3 burner camp chef to do canning outside. However, the manufacturer said there is no way to lower the burner BTU so not to ruin my Presto canner. I don’t want to have to buy an AA canner which was recommended. I watched you can on your camp chef. What is the lowest BTU rating that each burner gets on your stove. Any suggestions would be appreciated. Thank you
Perhaps you should do those muffins with freeze dried ingredients 🤔🤔??
Where did you find the baking sheet and muffin pans for your camp stove/oven? Great video. Thank you.
We have one of those ovens as well. Do you have details about the bakeware you used? Keep up the good work!
Would using the darker pan in the camp stove help with the baking?
Wonder if any of the equipment comes in a charcoal and/or wood burner?
Did you already do a review of the oven? Barely caught a glimpse of it in this video.
Yes, we did in one of other videos when we showed our outside kitchen. Jim
Have the bacon. Skip the biscuits. Carbs are the problem with weitght gain.
I can’t believe you gave Jim the red plate. 😮
LOL!
Thanks for the recipes and showing how you cooked them. I am wondering what the stand is that you use for the camp oven. I have a Coleman oven that you use on a burner, but love the camp oven as you can control the temperature better I think.
It's their Blackstone flat top that the oven/stove is sitting on.
I think they're using their (Lodge?) camp dutch oven cooking table as a stand for the Camp Chef Camp Oven :-)
@@KitchenFairy61 I think it's actually their Lodge camp dutch oven cooking table.
Do you compost?
Have you seen the Steven King movie Rose Red?
I saw those plate and bowl sets at Costco the other day and thought of you. I don’t buy melamine because it didn’t used to be microwaveable. Can you reheat something on a microwave on those plates?
Most Melamine that can not be microwaved will be marked. The set I got at Target can be.
Were the chicken breasts cooked at 425-degrees for an hour??
PAM, this is off topic, sorry. I have a question for ya. My granddaughters cannot have citrus at all. No ascorbic acid, no, Lemon, lime, grapefruit, or orange. Their momma wanted to make some blueberry or pomegranate jellies/jams/chutneys, but they call for lemon juice or peel. Is there something else that would make a safe substitute? They are allergic. Maybe pineapple juice? They can have pineapple juice. Would that be safe? What do you think?
You can do a Google search: substitutes for ascorbic acid when canning. Jim
Hello
You can eat bacon, just don't eat carbs
I'm with Jim. More bacon!!!
You look like the copper pan lady lol