Camp Chef
(CLICK HERE) has always been our go-to grill for desert cooking. From taco's, brats for a midnight snack, burgers, breakfast burritos, sunny side up eggs, and just plain heating up left overs it's hard to beat a flat top grill. These bad dawgs have two big burners, fold up flat for easy transport and an extremely simple design that just works every time you need them too. Elliot has been blessing his piers with amazing food for years now by utilizing the simple design of a camp chef with the griddle flat top. We had six units out for this event. In the end we only required three total to cook for this amount of people. NOT A SPONSOR... WE JUST LOVE THE DESIGN AND PRODUCT. All of us have paid full price for these one beast.
Rice was the first item to cook for the day. To say we cooked to much was an under statement. 50lbs of un-cooked rice. This makes, well... a lot of rice. Although all of the volunteer chefs like to BBQ, non of us knew how to make rice. We all learned quickly how to make rice without a rice cooker. First heat up your Camp Chef griddle, add a coat of oil (corn oil is what we used) and pour 4 cups of rice per griddle. While mixing the rice to prevent burning you'll need to periodically add oil to help brown. Once the rice is browned you'll need a buddy to help get the rice off quickly because it wants to burn quickly at this point... We found a rhythm and created a bunch of epic Spanish Rice - (
Click here for Spanish Rice Recipe)
Desert Meat Club -
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The rice was flowing as tins were getting filled up. With a few hours before the event we covered the trays in tin foil and set them in an empty cooler. Fun fact... coolers are also great at keeping things warm. When the rice situation was coming to an end we needed to heat up the beans.
YEP, canned beans folks. We made about six of these cans I believe. Two cans per trey. The key to heating up these beans on the flattop without burning the bottom layer is to create a water bath that the trey sits in. Take a second trey, fill it with like 1/2" of water and then slowly set this trey on. Some water will splash out but you'll be able to heat the beans without burning them. In the future we'll probably add some cheese and milk to give them a little extra flavor.
Elliot's mom Nancy stepped up and cut up all of our onions. Wow... not a job for the faint of heart. Not a tear drop from this hero.
IG-@Adventureendeavor on Meat Station Juan.
IG-@Mrbutcherboy1 on Meat Station Dos.
(Click here for buy that rad shirt for $20)
:: MAN YOUR STATION ::
Meat was started. We served marinated pork and marinated chicken. All product was purchased at Vallarta in advance. 240lbs of meat for our desert friends. Elliot probably broke a child labor law, but his son Conner seemed to enjoy his duty as the tortilla man haha.
Without warning Director of Operations Adam got on the mic and yelled 'Food's ready'. A quick mad dash to ensure all was a go on our end... she went. Luckily we were good. The folks lined up and food was flowing into the patrons hands. At this point we looked like a professional organization. Who'd a thunk haha. Hundreds of people flowed through the line within about 20-30 min. may I reiderate - Hundreds - At this point people were coming back for seconds/thirds.
Spirits were high. Food was consumed and trash was getting picked up. We kept serving up food for about 3-4 hours. This didn't include dinner that night or breakfast in the morning...
The Raffle starts at 2pm which offers a bunch of free items donated by a bunch of amazing companies within the off road space. Check out IG - @Cleandezert-official to see all of the sponsors.
