Typical mountain pie preparation, assembly, & cooking at church camp.
We used to make them every time we went camping when I was a kid, and we camped quite often. Nothing beats cooking a mountain pie over the hot coals of an aging campfire. We generally make pizza ones, and we have made Reuben ones, and you have your standard pie-filling from a can/powdered sugar on top ones… but other than that I haven’t gotten too crazy. One time I did make a baked bean one. I mean, why not? Also, once we put leftover nine-can vegetable soup in an electric sandwich maker that we got on clearance from Kmart for $5. So, that is sort of similar to making a mountain pie. I mean, it would have made a good one.
Look at those crimped edges!
You gotta use a cast iron pie iron though, not those goofy aluminum ones. I have melted many an aluminum pie iron. I make those coals blacksmith hot. Also, you need one that seals the edges. The ones that don’t make a seal are just sandwich-heater-uppers and that’s bogus. I know they also make round ones where you can cook an egg and make an Egg McMuffin-ish type of sandwich.
My wife & I counsel for church camp every summer, and my camp always makes mountain pies… a tradition my family brought to our camp group when I was younger. Usually my friend Laurel & I end up being the cooks, over a fire in a pavilion fireplace that rivals the fury of Mount Doom of Mordor.
Some of the campers have made cool ones with Reese’s Peanut Butter Cups. I need to try that. (Side note: have you ever had a campfire banana? Do it!) An old preacher friend of ours enjoys one filled with butter & powdered sugar. I bet it’s like a donut.
Moutain Pielander? THERE CAN ONLY BE ONE! #MountainPieMadness
So, what are your go-to mountain pie recipes? I hear some people also call them hobo pies, pudgy pies, campfire pies, jaffle pies, and other crazy stuff. They have to rank up there right behind hot dogs and s’mores as the #1 campfire food. I have thought a cheesesteak one would be delicious, maybe an Italian Sub on, maybe a burger melt/’Frisco burger kind of thing, maybe one with baked beans and a sliced hot dog would be the ultimate campfire mashup? You could go with a classic grilled cheese.
Share your tried-and-true recipes and your zany ideas in the comments!
I love barbecue, or BBQ or Bar-B-Q or whatever you want to call it. This isn’t going to be a blog about what you think the “real” definition of barbecue is (wet/dry, smoke/no smoke, slow & low/fast & hot, sauce/no sauce, charcoal/gas, grill/pit)… the purists all claim to be right, and the term can be applied to the meat (or veggies I guess), the cooking, the spices, the sauce, or the gathering. If you want to argue/learn about the differences, check out Wikipedia.
Since I’m just a fan of barbecue, not a professional BBQ cook, and live in Pittsburgh not the south*… I won’t take a stand on the issue. I like all varieties. (Although, would chipped ham barbecue be “Pittsburgh Style” BBQ? I’d support that.)
I was inspired to write about BBQ today because I recently had an excellent dinner form the Pittsburgh Barbecue Company. It reminded me of my three favorite barbecue joints. I was just wondering what other people thought of them, and what other awesome local BBQ joints might not be on my radar.
Rowdy BBQ Tagline: “We think of you when we pull our pork!” – I swear this place used to be called Brentwood Express or have it in the name somewhere… but now the site’s commercial strictly says “Rowdy BBQ”, so we’ll go with that.
At any rate, this is my favorite barbecue sauce. I love this stuff! It’s a sweet yet spicy sauce. They have a killer menu with all kinds of fun things like “The Big Pig”, “The Whole Hog”, and the “Knuckle Sandwich”. I usually get the ribs/chicken combo with some fries and eat just enough to make myself almost sick. The ribs are always cooked perfectly, sometimes the chicken is dry, but not “ooh I can’t eat this” dry. The fries are awesome, and this is the only place out of my 3 favorites that even has fries. (They used to have excellent pierogies, but I don’t think they’re on the menu anymore.) I’ve had the Big Pig & the brisket sandwiches, they are awesome. I want to try the cheese steaks, but at pulled to the BBQ offerings every time I’m there. I want to buy the sauce to bring home, but then I won’t have an excuse to go there. The parking lot is chaos, and you’re eating about 5 feet away from the traffic on Rte. 51 when you’re on the one site… but I can never wait to get home to eat, gotta eat it there! (And, I’d miss the rowdy rooster!)
Pittsburgh Barbecue Company Tagline: “That place on Banksville…” – This place is the closest to home for me, and is pretty damn tasty BBQ. The sauce is a little more tangy than sweet. I go for the brisket or pulled pork here more often than the ribs… but the ribs & chicken are damn good. I like their mac n’ cheese. It’s got a tasty homemade feel. They have a pretty minimalist menu, but I really like that. They know what they do, and they do it well. My wife Bethany loves their baked apples side. The cornbread is excellent too. They seem to be a little expensive here, but again, it’s worth it. You definitely get what you pay for… the meat portions on the sandwiches are huge.
The sauce is nice & peppery. I get a spicy tingle every time we dine here. There’s also a nice outside dining area, and although sparse like Rowdy BBQ, you’re not eating amid exhaust like you are on Rte. 51. It’s got a nice little log cabin/shack feel inside. They also tout a bunch of “#1’s” on their site, most recent being Pittsburgh Magazine’s “Best in the ‘Burgh 2010”. This place is no secret, even if it is hiding back off of the main road.
Clem’s Cafe Tagline: “Home of the nice racks, big breasts, juicy thighs, and warm buns! ” – This one is way out there, but really worth the drive. They have an excellent tangy sauce… I can taste the vinegar in it, but it blends well with the overall flavor. The best part about Clem’s is that hands down the meat is always falling off the bone on the ribs… and always always juicy with the chicken. I like the mac & cheese here, and the ability to get the Boylan’s root beer or birch beer.
The dining facilities are great, it’s always a nice place to sit & eat. They have a concise menu, again not too much, you know exactly why you’re there… for the BBQ!
So, where else should I try? My #1 criteria in finding a cool new BBQ place is that they don’t have shrimp(or any other shellfish) on the menu… like Rib Cage BBQ. I like the BBQ places because of the limited menu & no chance of cross-contamination. It’s nice to be able to completely relax at an eating establishment.
I would love to be able to get some turkey at a BBQ place though… either deep-fried & topped with some sauce… or in a pulled-pork style or brisket-style sandwich… or turkey legs. Man, I love turkey legs.
So, flood me with commentary!
*There are a number of people around here that do indeed think we are a southern state… “Pennsyltucky” and all…
This is a re-post from my old MySpace blog. I used to have a ton of this W(aL)D crap. Apparently a few of you find it as amusing as I do. There are some that have been lost to the ages, but there are some good ones left here…
So, I remembered that my e-mails to & from email@example.com used to actually be about World (and Lunar) Domination. Sadly, a lot of the original stuff is lost due to a PittsburghBeat.com crash. Maybe Rippa can get me a backup from somewhere if one still exists, and I can sort through all the shit to find the meat of the posts.