The Camp Chef: An introduction for those who don't know me

[Jerry Daschofsky]

I've been asked to help out in the area of camp cooking. I wanted to start with a brief introduction.

I'm a long time camp cook. I've done it professionally for over 30 years. I've been a Camp Chef prostaffer for about 15 or so years. Done everything from Dutch ovens, flat top grills (before they became popular) and smokers.

I've also been a volunteer for a few veteran 501C3s. I ran the camps and did all the cooking.

Looking forward to helping out here.

 

[Yard Sale]

Beans, tomatoes and mushrooms for breakfast? You must be British!

Looking forward to your food posts.

 

[Jerry Daschofsky]

Beans, tomatoes and mushrooms for breakfast? You must be British!

Looking forward to your food posts.

We were doing a Scottish full fry up for a retirement fishing trip. Even had locally sourced haggis (US legal).

 

[mark wlker]

I do not know anyone better at it than you, Jerry!

 

[Evan B]

Man, I really need a new Smoke Vault

 

[Brute]

That's a lot of dutch ovens to tend too...it's been a few years since I've made a baked manapua on Makua beach in a dutch oven...

 

[Billy]

Jalapeño Poppers​

 

[Evan B]

Jalapeño Poppers​

I've had Jerry's poppers. They're better than you're imagining.

 

[Jerry Daschofsky]

Jalapeño Poppers​

They're usually a crowd pleaser that's for sure. One of my most requested foods. And i do vary them up a bit what I put inside, though I still do the original the most (cream cheese and block cheese).

 

[Jerry Daschofsky]

That's a lot of dutch ovens to tend too...it's been a few years since I've made a baked manapua on Makua beach in a dutch oven...

It's all in load management. Think the most I ran was 40 at once. Did an event for 300 people.

 

[Jerry Daschofsky]

Man, I really need a new Smoke Vault

If I only had known. I have been thinning my herd and got rid of 2 of them.

 

[Robert Engleheart]

Welcome back Jerry, this site has missed you.

 

[Evan B]

If I only had known. I have been thinning my herd and got rid of 2 of them.

Mine is just ready to be put out to pasture.

 

[Long_Rod_Silvers]

Anyone else have a hankering for manapua and jalepeno poppers right now?

 

[PhilR]

Awesome. Welcome back

 

[Jerry Daschofsky]

Thanks. I've been here. But we've still been riding "Covid peak" at UPS. Things are finally smoothing out. Giving me more time to get on here.

 

[Jim Allen]

Good to see you back and doing what you love. And as always thank you for your work with the Veterans.

 

[Islander]

“I've been asked to help out in the area of camp cooking. I wanted to start with a brief introduction.

I'm a long time camp cook. I've done it professionally for over 30 years. I've been a Camp Chef prostaffer for about 15 or so years. Done everything from Dutch ovens, flat top grills (before they became popular) and smokers.

I've also been a volunteer for a few veteran 501C3s. I ran the camps and did all the cooking.”

For those who don’t know, Jerry is “The Man” when it come to outdoor cooking. I love to eat and especially outdoor/camping. I’ve had the pleasure of experiencing several of his cooking extravaganzas and they are amazing. Especially at some of those rainy, few fish, OP get togethers, the food was the highlight!

 

[dep]

I do miss my smoke vault at times as well. I replaced it with a Traeger (not quite the same)
I have a first generation Camp Chef as well. 20 years and still going strong. I bought it at Big 5 for 79.00
I make a mean camping kitchen but only cook for 8-12 people. easy crowd.
nice to see your posts again.

dp

 

[Evan B]

I do miss my smoke vault at times as well. I replaced it with a Traeger (not quite the same)
I have a first generation Camp Chef as well. 20 years and still going strong. I bought it at Big 5 for 79.00
I make a mean camping kitchen but only cook for 8-12 people. easy crowd.
nice to see your posts again.

dp

My Traeger "career" lasted a whole month. Definitely not for me.