I've never griped about the switch to A.I. Thumbnails, but, I'm here, now, to express my appreciation & gratitude, for the return to the old-style, the original-style, Thumbnails.⭐️⭐️⭐️⭐️⭐️
To raise and lower the heat while cooking; either lower the heat or raise the cooking vessel. Home gas cook-tops teach us how to do it at home and we practice it as you have demonstrated. I once saw a video from Morocco on how to use a tagine to cook a stew; in this scenario, you raise the vessel above the heat source. Nice demonstration Blackie. Well I’m off camping today. Cheers from down under Brisbane.
You're right about the burning, fried dehydrated onions (i buy them in, they aren't time or cost effective to dehydrate myself) I put in my dehydrated meals are the worst, i do the little bits of extra water thing and stir a lot. After my last week away im thinking on making a dedicated canteen stove for the alcohol burners though for round metal cups and pots. Like you said the grates aren't needed or should be limited, limited air holes too especially going into winter.
Thanks for this series! Ever since my wife has been watching the series, she’s no longer burning the water and I don’t need to take the battery out of the smoke detector in the kitchen while she’s cooking!…😉😃
holy cow...I just realized I've been watching this channel ever since the original mess kit vs cook kit video and that was over 13 years ago. time flies I guess.
Great video, I really like the little details and explanation you give in this video. For example how to control heat heat in your cup and how you cube the spam.
Blackie, Thanks for sharing about Canteen cup cooking. Spam ,Bacon, Taters, Beans , Chili Mighty fine meals on the trail or great outdoors. I could always tell when my wife was mad at me in the morning my scrambled eggs were very crunchy . Thank Again Sir and God Bless Y'all You and Mrs. Blackie.
this will work with that as well boil the meat a few minutes to get some of the flavor to add to the water so the taters will have a better flavor less bland
Thank you, Blackie! This is the first time I have ever seen successful frying/browning in water. I've tried it, and ALWAYS burned it in the past. Now I think I understand what I was doing wrong! Again, thank you!
Hi Blackie, The reason I recommend the 50/50 nyco ripstop BDU is because it is lighter and is better in wam weather. An all cotton one came out in the mid 80s for hot weather which is like the jungle shirt you have. It's comfy but fades easily and isn't as durable as the 50/50 nyco ripstop one. The nyco ripstop one came out in 1993-1994 and was intended for hot weather but was used as a general purpose uniform because of how light it is.
Hey, quit telling people about my chili 😂 I love that stuff!! I use a screen colander to separate the seasonings from the ingredients, then split each and mix back together to make 2 perfectly equal portions to cook in my Trangia 25, and put into ziploc bags. Then each portion is perfect to split with my daughter for a hearty meal. I also carry a squeeze tube of tomato paste. Just a little prep tip. I haven't used my canteen set for cooking in quite some time, but tanks to your videk series, I've been thinking about getting back into it. Also, a little tip if you like it, once your potatoes are done is a perfect time to add in a single packet of sauerkraut!
Took me awhile to watch the video but well worth the wait sir. Very good. Im liking this cooking series you're doing. Really good stuff. Keep it coming. Wealth of knowledge. 😂
Thanks Blackie. I love canteen cup stump cooking back by the wood shed. Last time I made camp taters I mixed brown gravy to pour on top. THE thing in the cold outdoors. The taters kept it's heat and heated my insides for hours. Yep, first time I tried the chilli, it was crunchy bean style. I'll be watching your tips on thorough cooking.
I enjoyed your video as i always do. The Spam and taters looked good to me, quick and easy. Im planning to take my grandkids out to spend an over nighter in the wilds of the back yard in a tent. I'll have to work them up to staying in the woods under a tarp. Now get this; my grandson, (4), wants me to cook pizza for him. I will get it done but I'd rather he would want mashed taters and chicken strips.
@@BLACKIETHOMAS Hi Blackie, thanks for the response. I've been running a few ideas through my head about how to do it. I'll be watching to see your take on it. When I was a kid we ate beans, hoecake and if lucky squirrel. These kinds today just don't know how it is to eat good viddles. I can't wait to see your next video. You sound like you came up much the same way as I did and I love hearing you talk about life in the day.
❤ This looks pretty good, Blackie! Now since you're in Alabama, imma tell you bout something from my land you mighta never heard bout. I'm from Quebec, Canada and we have a miracle food called "creton". It's basically shredded roast pork mixed with rendered pork fat and formed into a block. Round here we eat creton like you eat SPAM. Now, you might react to creton the way we do to SPAM, with a mix of curiosity and slight revulsion, but both are great! Most people round here eat it spread over toast or cracker with yellow mustard squirted on top, but I like to render it down slowly until the meat gets browned and crunchy like bacon. Then Iadd cooked potatoes and crack in a few eggs to make a hearty breakfast hash. Give it a try and see if you like it? If you do, I gift this recipe to you for a mere mention on your channel. We love y'all neighbours to the South and enjoy the occasional shout out too. God bless
thank you down here we also have SOUSE or hogs head cheese some call it. the closest i know of up in the north is scrapple .. we make sandwiches of it.. drop in a pan and heat it like sausage and then crack 2 eggs in it and scramble its good stuff on a cold morning
Q: What is the true definition of a disaster scenario? A: Soupy mashed potatoes and spam for dinner. 😂😂😂 But, I did understand your demonstration of heat regulation. 👍Good video. Thank you for sharing.
Great instructions. I like how guys do this as well as adding ramen to it. Wish I had known that when I was 20 but I don't think ramen was on my store shelves then. To much for an old guy unless I have to travel on foot in the bitter cold. Funny thing about the burnt offering for a meal. Old timers would tell me it might not taste great but it still edible and will fill you. Still need something to clear your taste buds afterwards. Probably why "cowboy" coffee came about. That would cover everything.
suggestion try using 1 or 2 no more than 3 charcoal briquets for a fire on this one. i can get a good hour of cook time from them. no more than 1 layer thick. did a mistake as a kid that has turned things around with mashed potatoes. i put cream style corn on them. just like gravy. excellent. this would go good here. give it a try.
Pinto beans mixed in with potatoes work well, too - accidentally learned this myself as a teenager many decades ago... Yes, I am the quintessential Silver Wolf !
In short: as long as you heat up just water or a similar liquid, it circles, stirring itself and bring the heat from the (bottom) walls to the cold inside - as soon as you add thickening ingredients, this movement stops and you have to diligently stir it to avoid burning.
Hi Mr. Blackie! Thank you so much for sharing your experience and knowledge with us! I have a pathfinder canteen kit, however, I’ve always used the alcohol burner, never used swigs, that’s an awesome idea and a different way of cooking!! Thank you! I’m absolutely loving this series of camp cooking! God lord! You’re a wealth of knowledge and wisdom! No more wonder why I love your channel!!👍🏽👍🏽💯💯❤️❤️🙏🙏 may the god lord shine blessings upon you, your family and friends 👍🏽💯
I find that cooking over a fire is easier in general because you can see/hear/feel the food cooking vs watching paint dry, except when the temperature is near freezing or below.... then things can get real slow depending on the setup.
I personally don't eat pork , but one of my favorites is boiling little hunks of beef jerky and adding in Idaho Instant Mashed Potatoes , made very much like you do . Thanks Blackie ! ! !
Excellent comment. I’ve been using beef jerky in this manner for years and it works great. Jerky, of course, is smoked and dehydrated beef or venison etc. and it can be consumed in its dry, dehydrated form, or, it can be rehydrated in boiling water and added to anything you want (soup, stews, omelets, etc.) Jerky is an indispensable part of the camp cooking experience. Again, excellent comment on your part.
@@BLACKIETHOMAS Same here , we've got a fellow who makes real beef jerky locally . Thanks for all the work you put into your channel , it's worthy to know a lot of these things , and being apt to teach it to others .
I use those Bear Creek mixes all the time. Pennies on the dollar compared to Mountain House dehydrated meals and don’t really take any more time, just have to simmer them. My favorite is the chicken noodle soup. I get two or three meals out of one bag. When it comes to anything more complicated like your spam and taters I do prefer to carry the M40 cook kit, the extra container to fry in and the extra stability does help. Looking forward to your revisiting the M40.
I haven’t done to much cooking with my canteen cups but I have cooked a lot with my Pathfinder one quart bush pot. Both are stainless steel so they will be relatively the same. Thank you for sharing this information it makes me hungry every time..lol.
Compaired to putting the stainless steel cooking stand on a grill like shown instead of putting it directly on the ground: Does it support the chimney-effect because of an additional airflow from below, in compairisson to an airflow just from the sides? Have you tested out both ways? Is there a difference? Thumb up, and thank you, River Bank Viking
i have tried both ways and for me this is the best for a twig fire.. now if i have a full campfire and i can rake hot coals off to the side and place the stove stand on top grill side it it works wonderful
I haven’t seen any of your videos for quite some time. I thought maybe something happened to you or you quit posting videos. I did a RUclips search and found you again. Somehow I had been unsubscribed! I very much enjoy your videos. Please remind people to double check their subscriptions
@nelson0110 You must be sure to find the Krylon rattle can, labeled particularly for High Temperature applications; it specifically mentions B.B.Q. grills.
😳 “creamy mashed potatoes?” YUCK❗️ Mashed potatoes should be solid and lump free. 🤷🏻♂️ But, I will keep watching because I agree heat regulation in any style cooking is crucial.
😳 “creamy mashed potatoes?” YUCK❗️ Mashed potatoes should be solid and lump free. 🤷🏻♂️ But, I will keep watching because I agree heat regulation in any style cooking is crucial.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
thanks for all the comments and support of this series
@@BLACKIETHOMAS You are most welcome from Paul from Brisbane
I've never griped about the switch to A.I. Thumbnails, but, I'm here, now, to express my appreciation & gratitude, for the return to the old-style, the original-style, Thumbnails.⭐️⭐️⭐️⭐️⭐️
I will use my pics when i can and the ai when i dont have the time
@@BLACKIETHOMAS
That's all perfectly reasonable; practical. As I say: No gripe, just appreciation for the original way.
@@BLACKIETHOMASwhat ai program do u use for your other videos?
To raise and lower the heat while cooking; either lower the heat or raise the cooking vessel. Home gas cook-tops teach us how to do it at home and we practice it as you have demonstrated. I once saw a video from Morocco on how to use a tagine to cook a stew; in this scenario, you raise the vessel above the heat source. Nice demonstration Blackie. Well I’m off camping today. Cheers from down under Brisbane.
safe journeys
You're right about the burning, fried dehydrated onions (i buy them in, they aren't time or cost effective to dehydrate myself) I put in my dehydrated meals are the worst, i do the little bits of extra water thing and stir a lot. After my last week away im thinking on making a dedicated canteen stove for the alcohol burners though for round metal cups and pots. Like you said the grates aren't needed or should be limited, limited air holes too especially going into winter.
thanks for watching
Thanks for this series!
Ever since my wife has been watching the series, she’s no longer burning the water and I don’t need to take the battery out of the smoke detector in the kitchen while she’s cooking!…😉😃
holy cow...I just realized I've been watching this channel ever since the original mess kit vs cook kit video and that was over 13 years ago. time flies I guess.
Me too. I have learned a lot from Blackie over the years.
Same here, I'm in awe how long I've been watching and learning
Time flies when you have an excellent teacher.
thanks to all of you for letting me share .. you are the reason i do this channel
I’m really enjoying this ground pounder series, thank you for sharing your knowledge . You’re a good woodsman.
Great video, I really like the little details and explanation you give in this video. For example how to control heat heat in your cup and how you cube the spam.
Glad it was helpful!
Hi Blackie, greeting from Australia 🇦🇺, thank you for your time to make these videos, muchly appreciated thank you.
🇦🇺👍🍻
thank you for watching
For the algorithm. Love this series 👍
thanks !
Blackie, Thanks for sharing about Canteen cup cooking. Spam ,Bacon, Taters, Beans , Chili Mighty fine meals on the trail or great outdoors. I could always tell when my wife was mad at me in the morning my scrambled eggs were very crunchy . Thank Again Sir and God Bless Y'all You and Mrs. Blackie.
they do seem to let us know when they are mad dont they lol
Looks tasty!
It was!
Thanks Blackie. I'm not into the Spam so much, more of a rehydrated jerky and lentils kind of thing.
this will work with that as well boil the meat a few minutes to get some of the flavor to add to the water so the taters will have a better flavor less bland
good job sir...awaiting the cookbook!
lol
Cooked a can or two of spam in the field. Watching this video, I swear I can smell it. Great content Sir.
i am the same way i will be watching some channels video and i swear i smell it cooking
Thank you, Blackie! This is the first time I have ever seen successful frying/browning in water. I've tried it, and ALWAYS burned it in the past. Now I think I understand what I was doing wrong! Again, thank you!
glad to help
Hi Blackie, The reason I recommend the 50/50 nyco ripstop BDU is because it is lighter and is better in wam weather. An all cotton one came out in the mid 80s for hot weather which is like the jungle shirt you have. It's comfy but fades easily and isn't as durable as the 50/50 nyco ripstop one. The nyco ripstop one came out in 1993-1994 and was intended for hot weather but was used as a general purpose uniform because of how light it is.
i gotcha thanks for the comment !
@@BLACKIETHOMAS no problem.
Very informative and extremely well explained, Blackie. Thanks for posting 👍
Good Jo, Blackie! Got a good chuckle from “cook, not char, your meal.” 🤣
been there done that i have CRUNCHED my way thru supper a few times
Spam and instant taters - that is an awesome idea 🇺🇸 🇳🇿
its quick and very easy
Great tips Blackie I'll be using them Thanks
glad to help
Damn right I enjoyed it!...I love the difficulty of outdoor cooking..... So much more involved... Love the series Sir!
lol thank you for watching
Good video Blackie, thanks for sharing YAH bless !
glad to do it
Hey, quit telling people about my chili 😂 I love that stuff!! I use a screen colander to separate the seasonings from the ingredients, then split each and mix back together to make 2 perfectly equal portions to cook in my Trangia 25, and put into ziploc bags. Then each portion is perfect to split with my daughter for a hearty meal. I also carry a squeeze tube of tomato paste. Just a little prep tip. I haven't used my canteen set for cooking in quite some time, but tanks to your videk series, I've been thinking about getting back into it. Also, a little tip if you like it, once your potatoes are done is a perfect time to add in a single packet of sauerkraut!
Took me awhile to watch the video but well worth the wait sir. Very good. Im liking this cooking series you're doing. Really good stuff. Keep it coming. Wealth of knowledge. 😂
I like how you tell us WHY and then HOW
there are tons of channel that will cook on camera... but they often dont teach the why and how and especially what to do when it goes wrong
Thanks Blackie. I love canteen cup stump cooking back by the wood shed. Last time I made camp taters I mixed brown gravy to pour on top. THE thing in the cold outdoors. The taters kept it's heat and heated my insides for hours. Yep, first time I tried the chilli, it was crunchy bean style. I'll be watching your tips on thorough cooking.
i will be using it soon for talking of using dry ingredents
@@BLACKIETHOMASsounds great.
I enjoyed your video as i always do. The Spam and taters looked good to me, quick and easy. Im planning to take my grandkids out to spend an over nighter in the wilds of the back yard in a tent. I'll have to work them up to staying in the woods under a tarp. Now get this; my grandson, (4), wants me to cook pizza for him. I will get it done but I'd rather he would want mashed taters and chicken strips.
i will be cooking pizza in a skillet in the future video in the cooking series
@@BLACKIETHOMAS Hi Blackie, thanks for the response. I've been running a few ideas through my head about how to do it. I'll be watching to see your take on it. When I was a kid we ate beans, hoecake and if lucky squirrel. These kinds today just don't know how it is to eat good viddles. I can't wait to see your next video. You sound like you came up much the same way as I did and I love hearing you talk about life in the day.
Ohhh yeah..! Loving these ground pounder cooking videos..!!
more coming
Thanks, Blackie. That's some great information about cooking in the canteen cup. Very helpful and much appreciated! 👍🏻👍🏻
thank you for watching
❤ This looks pretty good, Blackie! Now since you're in Alabama, imma tell you bout something from my land you mighta never heard bout.
I'm from Quebec, Canada and we have a miracle food called "creton". It's basically shredded roast pork mixed with rendered pork fat and formed into a block.
Round here we eat creton like you eat SPAM. Now, you might react to creton the way we do to SPAM, with a mix of curiosity and slight revulsion, but both are great!
Most people round here eat it spread over toast or cracker with yellow mustard squirted on top, but I like to render it down slowly until the meat gets browned and crunchy like bacon. Then Iadd cooked potatoes and crack in a few eggs to make a hearty breakfast hash.
Give it a try and see if you like it? If you do, I gift this recipe to you for a mere mention on your channel. We love y'all neighbours to the South and enjoy the occasional shout out too.
God bless
thank you down here we also have SOUSE or hogs head cheese some call it. the closest i know of up in the north is scrapple .. we make sandwiches of it.. drop in a pan and heat it like sausage and then crack 2 eggs in it and scramble its good stuff on a cold morning
Q: What is the true definition of a disaster scenario?
A: Soupy mashed potatoes and spam for dinner.
😂😂😂
But, I did understand your demonstration of heat regulation. 👍Good video. Thank you for sharing.
I DISAGREE ! the definition of a disaster scenario is BURNED mashed taters with BURNED spam lol
@@BLACKIETHOMAS I cannot argue with you on that. Both scenarios are disastrous.
@@BLACKIETHOMAS When will your new haversack begin shipping?
Spamtastic recipe….Have fun stay safe.
hope you do to
Great instructions. I like how guys do this as well as adding ramen to it. Wish I had known that when I was 20 but I don't think ramen was on my store shelves then. To much for an old guy unless I have to travel on foot in the bitter cold. Funny thing about the burnt offering for a meal. Old timers would tell me it might not taste great but it still edible and will fill you. Still need something to clear your taste buds afterwards. Probably why "cowboy" coffee came about. That would cover everything.
back in those days we had instant rice /instant taters / and mac and cheese i never heard of ramen till highschool days
Great info Blackie! Love it..
Glad you enjoyed it
suggestion try using 1 or 2 no more than 3 charcoal briquets for a fire on this one. i can get a good hour of cook time from them. no more than 1 layer thick. did a mistake as a kid that has turned things around with mashed potatoes. i put cream style corn on them. just like gravy. excellent. this would go good here. give it a try.
Pinto beans mixed in with potatoes work well, too - accidentally learned this myself as a teenager many decades ago... Yes, I am the quintessential Silver Wolf !
i will be using briquets in a future video in this series
Great video Blackie, was great meeting you and Dakota in WV this weekend. Stay and get some rest...thanks again my friend
Thanks, you too!
Very good instructions Blackie. I had not thought about adding a little bit of water to the cup to prevent meat from sticking. Thank you.
glad to help
In short: as long as you heat up just water or a similar liquid, it circles, stirring itself and bring the heat from the (bottom) walls to the cold inside - as soon as you add thickening ingredients, this movement stops and you have to diligently stir it to avoid burning.
correct
Blackie, Good eats there, ty
my pleasure
Nice filling meal. I like your technique of cubing the Spam, too!
glad you liked it
Well, now we know Blackie can dance, at least on a fire!! 😁
lol
Hi Mr. Blackie! Thank you so much for sharing your experience and knowledge with us! I have a pathfinder canteen kit, however, I’ve always used the alcohol burner, never used swigs, that’s an awesome idea and a different way of cooking!! Thank you! I’m absolutely loving this series of camp cooking! God lord! You’re a wealth of knowledge and wisdom! No more wonder why I love your channel!!👍🏽👍🏽💯💯❤️❤️🙏🙏 may the god lord shine blessings upon you, your family and friends 👍🏽💯
thank you for watching
I find that cooking over a fire is easier in general because you can see/hear/feel the food cooking vs watching paint dry, except when the temperature is near freezing or below.... then things can get real slow depending on the setup.
very true and it is only with exp you learn to hear the heat hear the sizzle drop or climb.. and know how to dance with it
@@BLACKIETHOMAS Put like that, you make me realize that's exactly how I achieve the perfect steak..
I personally don't eat pork , but one of my favorites is boiling little hunks of beef jerky and adding in Idaho Instant Mashed Potatoes , made very much like you do . Thanks Blackie ! ! !
Excellent comment. I’ve been using beef jerky in this manner for years and it works great. Jerky, of course, is smoked and dehydrated beef or venison etc. and it can be consumed in its dry, dehydrated form, or, it can be rehydrated in boiling water and added to anything you want (soup, stews, omelets, etc.) Jerky is an indispensable part of the camp cooking experience. Again, excellent comment on your part.
@@elderhiker7787 Thank You Elder Hiker , Happy Trails ! ! !
i have done that as well but i will look for the beef steak jerky that is made from real cuts of meat and not the pressed stuff
@@BLACKIETHOMAS Same here , we've got a fellow who makes real beef jerky locally . Thanks for all the work you put into your channel , it's worthy to know a lot of these things , and being apt to teach it to others .
I use those Bear Creek mixes all the time. Pennies on the dollar compared to Mountain House dehydrated meals and don’t really take any more time, just have to simmer them. My favorite is the chicken noodle soup. I get two or three meals out of one bag. When it comes to anything more complicated like your spam and taters I do prefer to carry the M40 cook kit, the extra container to fry in and the extra stability does help. Looking forward to your revisiting the M40.
So fun watching your videas I do spam and taters all the time
try the other flavors of spam like bacon or spicy
Thanks for a very and detailed example of thermo regulation. Cheers🙂
my pleasure
Great job
Love canteen cooking! Thanks for all of your shared knowledge Blackie!
its my pleasure
I haven’t done to much cooking with my canteen cups but I have cooked a lot with my Pathfinder one quart bush pot. Both are stainless steel so they will be relatively the same. Thank you for sharing this information it makes me hungry every time..lol.
the one quart can do the same meals as the canteen cup
Ooh, that’s nice. I know what I’m having for lunch.
Hope you enjoy
Compaired to putting the stainless steel cooking stand on a grill like shown instead of putting it directly on the ground: Does it support the chimney-effect because of an additional airflow from below, in compairisson to an airflow just from the sides? Have you tested out both ways? Is there a difference?
Thumb up, and thank you, River Bank Viking
i have tried both ways and for me this is the best for a twig fire.. now if i have a full campfire and i can rake hot coals off to the side and place the stove stand on top grill side it it works wonderful
@@BLACKIETHOMAS Thank you very much
I haven’t seen any of your videos for quite some time. I thought maybe something happened to you or you quit posting videos. I did a RUclips search and found you again. Somehow I had been unsubscribed! I very much enjoy your videos. Please remind people to double check their subscriptions
i will do thanks
👍👍👍 Thanks !!!
thanks
Darn Good Chile, thank you...
You bet
Blackie, which folder knife did you use?
german army pocket knife
goedemiddag Blackie !! eet smakelijk !!!👍
thanks
Excellent video! I have really enjoyed the camp cooking videos from the ground pounder series.
thanks
Tried the egg and potato chips loved it
those are so good
I have seen oven rack silicon guards has any one tried cutting them to put on cut handles???
Typo... CUP handles, sorry.
look for the silicon drinking straws for the yeti type cups right size easy to split and fit
@@BLACKIETHOMAS Thank you! Great tip!
Where did you find the square stove in your spam and tater video
P.S. If I nabbed cookies before Grandma said so, and my folks were around, the roof of my mouth would be charred and, my rear would be tanned.
lol mine too
How’d you blacken the metal, is that paint or you blued it ? That’s pretty cool.
He mentioned in a recent video that he applied high temp black spray paint. Makes it easier to remove soot. Non-food contact areas.
@@patriotpreacher43 Ahh, ok. Thank You Very Much.
@nelson0110
You must be sure to find the Krylon rattle can, labeled particularly for High Temperature applications; it specifically mentions B.B.Q. grills.
yes krylon BBQ high temp paint
@@BLACKIETHOMAS Thank You, Sir.
I have a canteen from 1984 and it has a cup in the cover
👍
Huh...I've been doing something right this whole time.
I grew up cooking on fires and camp stoves, this was 101 stuff
Worter or water ? 😝
in bama it worter lol if you go up in new england its WAH TA!
Pro tip Blackie DO NOT watch this halfway through 24 hour fast.
😳 “creamy mashed potatoes?” YUCK❗️ Mashed potatoes should be solid and lump free. 🤷🏻♂️
But, I will keep watching because I agree heat regulation in any style cooking is crucial.
😳 “creamy mashed potatoes?” YUCK❗️ Mashed potatoes should be solid and lump free. 🤷🏻♂️
But, I will keep watching because I agree heat regulation in any style cooking is crucial.
always feel free to change the recipe
@@BLACKIETHOMAS When will your new haversack begin shipping?