My wife keeps the camper at a private club during the summer. I visit the camper when I can but I rarely ever camp there. This will be my third video at the camper (2017 & 2018). I guess it has become an annual tradition.
In this video I cook Chorizo Burgers, Franks & Beans, and Mountain House Biscuits & Gravy. I also sample a new beer and spend some time enjoying the rainy weather. It was a short but relaxing trip.
I made the chorizo burgers once before at Ferne Clyffe with my brother (click here for the video). The problem we had then was the burgers seemed dry. To remedy that I added a jalapeno spread. I still had a problem with the burgers falling apart; I may add an additional egg or more bread crumbs next time. Also, when I make the spread again I plan on adding beer like I do with my Beer Cheese Spread.
Chorizo Burger (post picture on the right)
16 oz. ground turkey
8 oz. pork chorizo
¼ cup bread crumbs
5 oz. semi-soft queso
2 oz. cream cheese
Dice all the ingredients then place in food processor; blend until smooth.
Black Rose (Homebrew)
Malt Extract: 3 lbs. CBW Rye LME (30), 3 lbs. CBW Traditional Dark, LME (60) 1.5 Lbs., CBW Pale Ale DME (45). Extras: 1 Lbs. Treacle (5), 1 tsp. Peppercorn (5), Specialty Grains: .25 lbs. Flaked Rye, .25 lbs. Flaked Wheat, .25 lbs. Cherrywood Smoked, .125 lbs. Black Malt, .125 lbs. Roasted Barley, .125 lbs. Midnight Malt. Hops: 1 oz. Target (UK): 1/2 @ 60, 1/2 @ 45 1 oz., Saaz (Czech): 1/2 @ 30, 1/2 @ 15. Yeast: Imperial Organic Yeast A10 - Darkness.
Use bottling bucket for primary & add adjuncts; sanitize with rum for 2 hours. Add 1 stick Oak 1 stick Cinnamon 1 tsp Peppercorn.
Primary 4-8 weeks Secondary 8+ weeks
For some basics on homebrewing check out my article and videos by clicking here.