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Beast Feast 13

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Joined: 29 Aug 2009
Posts: 1202
Location: Stafford, VA

PostPosted: Monday 9-2-2013 12:41 pm    Post subject: Beast Feast 13 Reply with quote

It is that time of year again for the third annual Beast Feast. My good friend Dan (aka Griff) hosts the event and pulls it all together. The Beast Feast planning committee (Griff, me, and Stick, and our families) met a while back over supper and mapped out what we wanted to do and what we wanted to cook.

This year there is an added reason to get together and celebrate. Griff’s son, Tyler is following in his Dads and Uncle Steve’s footsteps by departing for Paris Island, South Carolina on or about 15 September for USMC bootcamp. So, it was also a time to send Tyler off before his life changes forever. So, Griff’s family from upstate New York came down as did a lot of other friends and family. It was time well spent.

I will also update as more pics come in.

The BF invitation. Griff put together a real nice invite. It doesn’t come through as well in this pic but it is nicely done.

Canadian Goose Breasts

A boatload of peppers from the garden. Some for Atomic Buffalo Turds and some peppers for the taters and onions on the disco.

Some nice wild turkey breasts from a turkey Griff’s nephew, Jake (aka the Turkey Slayer) slayed in New York.

Pastrami venison getting ready.

Pastrami venison ready for smoker.

Venison roasts ready for smoker.

Tundra Swan Breast

Various game meats.

Rinsed corn venison.

Two big pots of Waterfowl Jambalaya! Man oh man was this stuff good. It was made the night before to let the flavors meld overnight.

Prepping the smoked beans. Added more beans once I was on site.

I was tasked with making stuffed venison burgers.

So, I made several compound butters. A Cajun one and an herb one.

The herb compound butter.

The Cajun butter.

Some slab bacon of course to add some fat to the venison.

Toot would weigh the venison for me and I would make the patties.

A lot of burgers. I made them the night before to let them set up and seal well.

Of course after making that many burgers I had to go by my local cigar shop and enjoy a cigar. A buddy at the cigar shop bought one of the Camacho Mike Ditka cigars that are out…the “Throwback”.

Unloading at Griff’s. As has been the custom in the past there is an archery contest. Griff won last year so his year long bragging rights are over!

The fridge in the garage full of wild game of various kinds ready to be cooked up.

The garage is where all the chow will be served once cooked.

The prize table. This year we are raffling off a rifle, a Ruger 10/22, with scope and synthetic stock in Reaper Camo, a knife, a fishing rod combo, a bottle of booze, a bottle of wine, a deer or turkey mount, a gift card, and a basket of homemade canned stuff. And a 50/50 raffle. And the proceeds will go to the Wounded Warrior Foundation.

The rifle.

The knife.

The rifle. Because of laws we could only offer a gift card so the winner could go and claim the prize and do the background check and stuff.

Bottle of Bookers bourbon!

Griff does deer and turkey mounts. So he offered to raffle off a free mount.

Basket of goods.

Target gift card.

Bottle of nice wine with a topper (in the bag).

Getting set up and the pit fired up.

Getting the fire going. Stick will be cooking the trout and corn on the cob over the coals.

Griff had to move the trailer out of the garage to make room for the tables of chow and prize tables.

One of the archery targets. Tyler is in charge of setting up the range.

Can you spot the targets?

There are five targets in all. Two Hurricane bags, two blocks and one 3D. There was a 25, 30, 40, and an undisclosed distance target. You had to figure the distance yourself. There was also a 15 yard warm up target too.

Time to put the ABTs on!

Griff and Stick working hard! Beans on already.

Oh yea!

That’s a lot of turds!

Added some venison roasts later.

And some wild turkey breasts.

Moved the disco under the trees in the shade. It was a 90 degree day.

Grill too.

Wood pile and Stick’s pink handled maul. He’s a Packer fan what’d you expect.

One of the first APTs off and ready to eat is the Venison Bulgogi that Stick made. Man it was good and didn’t last long at all.

Another APT ready to be cooked is the Swan with caramelized onions with blue cheese. Griff’s brother-in-law, Andy made these. It was a very nice blend of flavors.

Turds on the table.

Some tasty venison jerky that Griff made.

Some homemade pickles getting put out.

The swan is done.

Nice looking venison roasts gettin their smoke on!

My Bride sampling some APTs.

This stuff is fanfreakingtastic!

Basil from the garden made into a delicious pesto dip.

Disco getting some love.

Corn on the cob and trout on the coals.

Venison burgers.

Venison chili.

A huge platter of corned venison and cabbage.

Slicing up the corned venison. I may have sampled a pound or two!

Checking the targets during the archery contest.

Griff dialing in...he came in third. Tyler watching his Dad.

Stick letting an arrow loose. He took first this year. It came down to a shoot off between Stick and a young sharp shootin teen named Tanner. Stick beat Tanner by a hair.

Me attacking the target! Ok, I came in fourth out of five. Hey, but I beat a squid (a Navy guy)! Not sure who won the smack talk but it was deep.

Swan, goose, and duck on the grill.

Pastrami venison feeling the love.

Andy working his magic on the grill with the swan.

A cake someone made. Looks awesome!

Camo cake complete with antlers and shotgun shells!

Griff handed me a poke full of peppers from his garden when I was leaving. Nice!

Today Toot helped me power wash and season the smoker before putting her up until next time.

Smoker is in its resting place in the woods.

A lot of folks did a lot of work to make this year a success. Griff's Bride put up with all of us running in and out of her house. And she ran to and fro doing whatever needed to be done. Griff and Stick held everything together. Tyler and his crew helped do whatever needed to be done too. The Griff clan from Upstate are always helpful and a hoot to hang around with. My family helped me whenever I needed them. Me, I just stoked the pit and enjoyed a few cigars and jawed with whomever would listen. And thanks to all the animals that contributed this year! May BF 14 be as tasty!

Kick butt Tyler! We love you!

God Bless America and Success to the Marines

Last edited by jeepdad on Tuesday 9-3-2013 1:34 pm; edited 1 time in total
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PostPosted: Monday 9-2-2013 4:45 pm    Post subject: Reply with quote

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Joined: 01 Dec 2010
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Location: On a river, somewhere in Texas

PostPosted: Monday 9-2-2013 7:02 pm    Post subject: Reply with quote

Yes, wow, just wow. Awesome post Dan! Thanks for sharing this. Thumbs Up
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Joined: 29 Aug 2009
Posts: 1202
Location: Stafford, VA

PostPosted: Tuesday 9-3-2013 1:35 pm    Post subject: Reply with quote

Thanks guys. it was a great day. All the best.


Habs from Griff's garden.

Some orange and mango juice.


Washed and halved.

Fresh garlic.

Throw it all in a pot.

Bring to a boil.

Once cooled place everything in a blender and whirl away.

Habanero Peach Hot Sauce! Thanks CB for the recipe!

CB’s Habanero Peach Hot Sauce

14 Habaneros, seeds and membrane included: halved
4-5 cloves fresh garlic: crushed
1 big can peach halves
1 cup orange-mango juice
2 tablespoons Olive Oil
1/2 cup white vinegar
1 Teaspoon salt
1 Teaspoon Dry Mustard Powder
Fresh cracked black pepper: to taste

1. Everything into a sauce pan, bring to a boil.
2. Turn down to a light simmer for 20 minutes.
3. Let cool then add to food processor to puree to a nice smooth texture.
4. Put into jars should keep for a month or so as long as its refrigerated.
God Bless America and Success to the Marines
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