Conecuh Sausage And Coffee From A Rope Suspension

I heard from a coworker a new camp treat that involved baking Conecuh sausage wrapped in bacon and sprinkled with brown sugar. Turns out its a slow process. I'll do better next time but it was edible. Lol. I also show a cool rope suspension for hanging pots or kettles.

[@jamesswick7534]

I usually skip past most introductions but I have to see Dave say,"Hey everybody!"

[@Reallybigmonkey1]

Thanks James!

[@jackmehoff2961]

I like it when Nick says it lol.

[@armorvestrus6882]

Just think if he ran for President how many votes he would get.

[@igitahimsa5871]

@@armorvestrus6882 That's a good idea.

[@hgarza1136]

@@armorvestrus6882 Hey, make America great again, everybody!

[@baroneb5043]

for all you newbies getting into " bushcraft " " survival " ....'This is the guy you want to watch, learn from. He is not a pretentious know it all like most of the self proclaimed " bushcrafters " " survivalist " with You Tube Channels who are really nothing more than like Home Shopping Salesman... 99% them will make " feathersticks " " baton " a piece wood while reviewing either a $ 15.00 Mora or a $ 300.00 semi custom made knife, while pushing useless gear to unsuspecting newbies, metrosexuals all in an attempt to make $$.... most if not all them NEVER did a solo in their life... This guy is genuine, innovative & is legit....

[@Reallybigmonkey1]

Thank you my friend!

[@user-1A-2A]

Barone B you hit the nail on the head. The identifier is “ look in my store” or “ click on the link below”. Dave is the real deal. Best part is that he is showing the process, even with the do-overs. Love this guy.

[@sheilablake4858]

Great to see you & Nick both back together in the woods. Brown sugar cooks & melts differently to white sugar, what you could do, is cook the sausage wrapped in bacon, then tip out some of the grease (leaving some left over) & mix in the brown sugar with the grease you’ve saved, when it’s cooled a little to make a thick sauce that you can then pour over the sausage, that would make Nick happy lol, coz he wouldn’t have to drink it, but you would still get all the flavours, it’d be like a maple syrup type sweet style of sauce, but with all the added cooking flavours of the bacon & sausage in it. Just an idea. Much love to you both 💕

[@Reallybigmonkey1]

I don't know what it would taste like but I'm willing to try it! Thanks for the suggestion and thanks for watching Sheila!

[@TheTahoeJohn]

Cajun Bushcraft Cooking with Dave & Nick! You could start another channel. Very cool, thanks for sharing ALL of the results; that is always appreciated. It drives me crazy when people edit out anything that goes wrong. Part of the reason people watch you Dave is because you are true to life, don't ever change that.

[@Reallybigmonkey1]

Lol! Thanks Brother! I figure the best way to learn together is to show it all, good or bad. Take care and thanks for watching

[@Lydirius]

Brother I wouldn't call that burnt. NEVER a failure in the woods. You learned something that makes it all worthwhile.

[@Reallybigmonkey1]

Absolutely! It will be perfect next go round. Take care and thanks for watching!

[@QuantumMech_88]

Great cooking video and the best part is to see father & son who are best buds . Respect sent .

[@Reallybigmonkey1]

Thanks! We are happy you liked it

[@casualpreparedness2347]

Yes Sir indeed, Conecuh Sausage is Awesome. The Conecuh Sausage Factory is only 90 miles north of me, been there a few times. Watching from the Gulf Coast of Alabama. That's why I like watching your channel, You keep it Real. 👍👍 Excellent Video As Always. 💯👍👍☕😎

[@Reallybigmonkey1]

Fantastic to hear that! Oh, and now I'm officially hooked on Conecuh! Thanks for watching

[@robertdenson488]

howdy neighbor!

[@albinorhino8732]

Howdy!

[@nosaltiesandrooshere7488]

Good afternoon Dave and Nick! If you put dry beech chips or beech wood flour in the sausage pot between the pot and the fat collecting insert, then the sausage and the bacon will get an additional smoked taste and is just as crispy! Tip: If you do that with Wiener or Frankfurter sausages, cut a pocket in the middle line lengthways and add a suitable piece of cheese (Emmenthal cheese) and close it with the wrapped bacon slips, then you have "Berner Würstel" , This "specialty" is not known in Bern, Zurich or anywhere in Switzerland, it is an Austrian special invention that is only known in Austria with French fries and mustard with chopped onions and ketchup. Swiss holidaymakers always laugh at this meal and order it out of curiosity, but it tastes really good and is easy and quick to make (grill). Popular food for children on ski huts. Greetings from Austria!

[@Reallybigmonkey1]

Thanks for the info and I like the ideas!

[@nosaltiesandrooshere7488]

@@Reallybigmonkey1 👍 I hope you have many happy and enjoyable hours in the forest! Enjoy this Austrian composition with a Swiss name, it is such a quick meal for us if you are not really hungry, before going for a little bit of skiing or bathing / swimming in summer.

[@mike_outdoors4918]

Chef Dave's back 🙂 and wearing DPM 👍 and making sausage in bacon, which we Brits call pigs in blankets, not sure if you call them that too. Awesome Dave, thanks for sharing and take care mate 👍 ☺️

[@lloydh777]

Pigs in a blanket here is sausage or hotdog wrap inside biscuit or cresaunt roll

[@Reallybigmonkey1]

Thanks Brother Mike! Round here sausage or not dogs baked in dough are called pigs in blankets. Take care and thanks for watching Mike!

[@Reallybigmonkey1]

Down south it sure is!

[@michellehiggs60]

I will take either Dave both looked yummy to me. 😄😁😁😄😄😄😁😁😁

[@Reallybigmonkey1]

Thanks Michelle! It was actually very good!

[@boxcartwilly]

Looked great I would have been very happy having that for dinner in the field. When in the field I prefer to use the word crunchy rather than burnt. Great video.

[@blueeyeswhitedragon9839]

box cartwilly :- right on!

[@Reallybigmonkey1]

Thanks! I'm glad you liked it

[@WayneTheSeine]

Awesome..... love Conecuh sausage. Not burned....just heavily caramelized. :) I know you have friends in Louisiana.... next time you visit be sure and snag you some Rabideaux's Sausage..... awesomeness as well. Wish I had been there... campfire coffee and bacon wrapped baked sausage...plus dang good company.

[@Reallybigmonkey1]

Thanks! I'm happy you liked it. Lol, this was plenty caramelized! Haven't heard of Rabideauxs, I'll write that down. Take care and thanks for watching!

[@stilcrazychris]

Yes, its the brown sugar that burnt. Go try that same method in your oven & it will do the same. Great job guys. You've made me hungry the cold morning. It's nice to have different forms of cooking under your belt. I learned a new method & it so fun watching your videos. I see Nick shows up for food like all other teens... lol... You have a great day David, Chris from Missouri

[@Reallybigmonkey1]

Yep, burnt sugar but oddly enough it tasted good! We are glad you liked it and thanks for watching Chris!

[@mikeboone4425]

You can also slice the sausage sprinkle in the brown sugar lightly then wrap the sausage with the bacon but you need to us the thick sliced bacon we have been doing this since my memory first started working and I'm 76. we also us a much cooler fire. BUT YUM . happy trails good to see Nick

[@Reallybigmonkey1]

Sounds good, I need to try that. Take care and thanks for watching Mike

[@mikeboone4425]

@@Reallybigmonkey1 Looks like your in for some more storms Dave stay safe .Happy Trails

[@indyoutsider]

Hey Dave. Yep the brown sugar did it. caused the burn. May i offer a suggestion? Lay out your bacon, rub it with a little mustard, just enough to hold the brown sugar. Rub in the brown sugar all over the bacon. Then wrap your sausage. When it's done you wont taste the mustard really.. Be sure to check on it wile its cooking, and turn it occasionally. Cooking low and slow is the key. The vinegar flavor of the mustard will give it a little lip smacking goodness. Good luck bro. Thanks for the video.

[@Reallybigmonkey1]

Sounds good to me! I use mustard on my Boston butt so I'll try that

[@MrJimmywalton]

I love your contraptions. Their great fun.

[@Reallybigmonkey1]

Thank you my friend!

[@ou75id32]

Chef Dave again in action with his outdoor menu amazing and funny as always. Good one big like !

[@Reallybigmonkey1]

Thanks! I'm happy you liked it

[@jenky1044]

Great show, gentlemen. Have you seen the survival rope that is Titan 620lb survival cord (Type III Paracord) Inside it has 30awg wire for snares, mono line for fishing and tinder string for fire. This is all inside the outer shell with 4 or 5 white strings like in the 550lb paracord. Thank you gentlemen for sharing your camp cooking techniques. God bless.

[@Reallybigmonkey1]

Thanks! I'm glad you liked it. I've read about that cordage but haven't got to try it yet. Thanks for watching and may God bless you too!

[@bartcornelius7717]

I love our Conecuh sausage here in Alabama. My buddy has been a meat market manager for 30 years and took a tour of the Conecuh sausage plant. He said that it was the cleanest meat producing facilities he's ever been in. I've never tried it wrapped in bacon but I'll be trying your recipe soon.

[@Reallybigmonkey1]

That's fantastic to hear!

[@joeyricefried9621]

THE BEST!!!

[@SouthernPatriot1]

Another great show my friends, it was great seeing Nick again. The sausage looked delicious with some blackened goodness that was very crunchy 😉😊😋. Nothing like having a fire in the woods but add a meal and coffee and it’s the best! Thanks for sharing. May God bless you both. Take care, Nikki.

[@Reallybigmonkey1]

Thanks Nikki, We are glad you liked it. Even with how it turned out, it was fantastic! Thanks for watching and may God bless you too!

[@randycarter2427]

Hey David,My son and l love Conecuh Sausage. We put them on a plate with some paper towels underneath and stick them in the microwave for three or four minutes, Then we plate ‘em up and pour country Sugarcane syrup on them,also have some scrambled eggs ,loaded with sharp cheddar cheese,along with some hot pancakes and then we have a feast. Yes sir brother,They are GOOOOD!

[@Reallybigmonkey1]

Oh man that sounds good! Thanks for the comments Randy

[@briannemorna4268]

Your starving my to death. Hush!

[@RestingBitchface7]

Randy Carter I’d love to watch you pack in a microwave and generator to camp cook sausages....

[@derekneumann]

Good job Dad for spending time with your Son.....and good job Son for spending time with your Dad!! This has become more of a rarity these days. You two always remind me how appreciative I am for my Dad spending time with me in the woods, and why I spend time with my Daughters in the woods. Cheers Dave and Nick!!!

[@Reallybigmonkey1]

Thanks Derek! I'm glad you liked it. Yep, father son time is so rare nowadays. People just don't know what they are missing. Take care and thanks for watching

[@kevinc8606]

Thanks David, another great video. I'll be getting some Conecuh Sausage soon. Ever since you made Cowboy coffee in one of your videos a while back, I now make all coffee the Cowboy way. Its good to see you and your son together working and having fun together. take care,

[@Reallybigmonkey1]

You are very welcome Kevin and that's great you have some Conecuh on the way! Ain't cowboy coffee the best? Take care and thanks for watching brother

[@solo_fl_outdoors594]

Nice video! Sitting here sipping on coffee watching you and Nick make coffee and sausage out in the woods! You guys are my favorite! It be fun hangin' out with ya'll out there! Oh, and the laughs!!! 🤣👍🏼

[@Reallybigmonkey1]

Thanks! We are glad you liked it! Nick and I need to visit Florida one day

[@spencerdavey3630]

Another food and coffee video that had me hungry again 😁🔥. Over here, we get pork sausage and wrap it in bacon and we call them pigs in blankets. Especially popular at Christmas. You could put golden syrup on the sausage instead of brown sugar just before eating as it's lovely. The burnt bits are what I like best as well done sausage and bacon are very popular here. A great setup with the rope and pot hangers too. You had no need to apologise for the well done bacon.... Looked mouth watering to me mate. Many thanks again for another excellent video. 🔥🔥🔥👍

[@robertbates6057]

Our pigs in a blanket are the small smoked sausages in a dough wrap and bake them. Um um good!

[@Reallybigmonkey1]

Great to hear that Spencer! Really? Round here a pig in a blanket is shot dog wrapped in biscuit dough. Several have mentioned golden syrup so I need to try that. The burnt bits were actually pretty good. I'm glad you liked it and thanks for watching!

[@Reallybigmonkey1]

Exactly!

[@calvanrootselaar6243]

Always good to see you and Nick, trying new stuff. Thank Dave.

[@Reallybigmonkey1]

Always great to hear from you Cal and thanks for watching

[@nanomaine]

You really come up with innovative ideas, that get me thinking. Thank you!

[@Reallybigmonkey1]

Thanks! I experiment a lot with camp cooking

[@thomaspigg306]

Another great video from "The Man, The Myth, The Legend" Mr. Dave!!! Dave, I grew up in south Bama (Roll Tide!!!) and Conecuh sausage was a mainstay at our house. (If I had a nickel for each bite I've eaten, none of my friends nor I would have any money trouble!!!) And also, my Uncle Johnny use to say "When it's brown it's cooking, when it's black it's done!!! He was a avid outdoor person. I "Thank You" for bringing back to mind so many of my great childhood memories! God Bless Brother!!!

[@Reallybigmonkey1]

Thanks, I'm glad you liked it and thanks for the story! Thanks for watching and may God bless you too Thomas

[@dirk480]

I was so excited when I saw you posted a new video. Great way to start the weekend!

[@Reallybigmonkey1]

Great to hear that Dirk!

[@alancope1094]

As always Dave and Nick looks so good And thanks for keeping it real

[@Reallybigmonkey1]

Thanks for watching Brother Alan!

[@chux72vette]

Quick l'il story. I live atm in Pittsburgh, PA and we have our main house in Wetumpka, AL and we went back down in Oct and brought back 20 pounds of Conecuh Sausage, 2 flavors btw, and shared with our northerly friends and boy oh boy do they want more of it. Can't get it up here. Told them for the right price I can ship some. They also asked about "Recipe" and told them that'll cost a little more,,,lol. Now they all want to move down with us in April.I said all the places are bought out and no room left but theres always Florida,,,lol. Love y'all and have a great weekend. I still gotta deal with the snow for now.~

[@Reallybigmonkey1]

Thanks for sharing that story Chuck!

[@outdoordauber]

Just think if Primanti Bros gets a hold of conecuh sausage and puts it on their sammiches en at ...

[@chux72vette]

Outdoor Dauber I’m not gonna let Primanti’s know about real sausage,,,lol. I do love the “Pittsburgher” as it’s their #2 best seller but I’ll take my Conecuh any day over it!

[@ianmickelwright4136]

Great video! That sausage looked delicious! Doesn't matter that it was a bit burnt on the outside. That's the first time you cooked it that way. Sometimes things take a bit of trial and error. Great that you still show things that don't go too well. Gives you integrity and earns our respect. We often wrap sausage in bacon in england. We call them 'pigs in blankets'

[@Reallybigmonkey1]

Thanks Ian! Even burnt or caramelized it was good! Yep, first time trying anything doesn't always work perfect but, I'm happy to show it like it is! Thanks for watching brother

[@matthewphillips169]

Very cool. Thanks Matt from Tampa checking in...

[@Reallybigmonkey1]

Hello Matt! I hope all is well in Tampa!

[@chucksmith5002]

This is what makes it so much better to watch you don`t get upset when things don`t seem to go right . You don`t try to cover up or make excuses for things that`s doing right . For this I like to watch your videos even more . Nick sure has grew getting about time for him to start his own channel .

[@Reallybigmonkey1]

Thanks Chuck! I try to always show it like it happens.

[@dr.tomgio6694]

Lookin' good, Dave and Nick! I agree with Last Man Standing; from what I can see, it definitely was the brown sugar that charred up, but it still looks like something I'd devour with gusto!

[@Reallybigmonkey1]

Thanks Dr. Tom! I think you're correct but it was still really good anyway!

[@mamamack253]

looked good to me...my brother makes lil smokies wrapped with bacon and brown sugar for our Holiday get togethers...they never last long...yum

[@mamamack253]

ya know...i think he mixes apricot preserves with the brown sugar for the glaze and that keeps the brown sugar from getting hard...

[@Reallybigmonkey1]

I've had them before!

[@Reallybigmonkey1]

That sounds good!

[@lastmanstanding1954]

try slicing the sausage down the middle and stuff it with brown sugar then wrap it in bacon, just a thought. have a good one dave.

[@Reallybigmonkey1]

I love that idea!

[@lastmanstanding1954]

@@Reallybigmonkey1 PLEASE MAKE A VIDEO OF IT SO I CAN CHECK IT OUT !!!!!!!!!

[@Reallybigmonkey1]

I may do that!

[@altonmedcalf5790]

Nice to watch a video where the host doesn't have an accent. Makes me feel at home. I like the idea of coating the sausage with the brown sugar before the bacon wrap. Can't wait to try it.

[@Reallybigmonkey1]

Thanks Alton, I'm glad you liked it accent and all! Lol. Thanks for watching

[@CarolinaChrisOutdoors]

Sausage, bacon, brown sugar and coffee...... can't go wrong! (Maybe a little too long, but not wrong 😉) Nice redemption cook at the end! 👍🏻

[@Reallybigmonkey1]

Absolutely! We really enjoyed it. Take care and thanks for watching Chris!

[@aliceleyva3767]

It always brightens my day to see Nick in your videos. He loves his coffee! And he makes no bones about it.

[@Reallybigmonkey1]

Good to hear that Alice and I'm glad you liked it. We both love coffee!

[@jenniferm585]

I make hot dogs like this all the time (in the oven). Try setting them in a small pan, not on the grill and the brown sugar can be on for the whole baking process. I think you will get the result you are looking for. Now I am off to buy sausage to try. Jut told my mom I was hungry or these.

[@Reallybigmonkey1]

Really? I may try it that way. Thanks for the comments and thanks for watching Jennifer!

[@BraxxJuventa]

I eat my sausages with mustard. You wear a Dutch military uniform. LOL! Thanks for sharing this with us Dave and Nick! 👍😁

[@Reallybigmonkey1]

I love the look of DPM! Thanks for watching brother!

[@deanhaggerstrom149]

Brown sugar burns easily. Cook your bacon/sausage wrap about 70%-80% done before you sprinkle your brown sugar on it to glaze it.

[@Reallybigmonkey1]

Sounds good Dean!

[@Gravitational234]

@@Reallybigmonkey1 Put sugar and few teaspoons of water in pan. Heat but don't stir or it may crystallise. After a while you will make a nice sweet brown treacle. Roll the cooked sausages in it.nom nom nom. Thanks for the watch fellas Similar to this kzbin.info/www/bejne/o4qwgHlsga1sh9E

[@KemAMP]

this

[@truthseeker3977]

You two bushwackers are simply a fantastical duo. Your family of subscribers wish we could be there with you (and we are). Why didn't I thing of hangin' the rope up for a suspension over the open fire?? Great sausage and we like it!

[@Reallybigmonkey1]

Thanks! We are glad you liked it. That rope suspension has been good to us! Thanks for watching

[@rodneylittle3530]

Now you done gone and made me hungry! I wonder what a little cayenne on there would be like...? It's absolutely delicious on candied bacon.

[@Reallybigmonkey1]

Lol, I'm glad it made you hungry Rodney. I don't know about the cayenne but Conecuh does make a hot spicy version!

[@rodneylittle3530]

@@Reallybigmonkey1 I'll look into getting some shipped in. I'm in Maryland and according to their website the closest store that sells it is about 3.5 hours from here. Oh, by the way, I built your El Cheapo heated tarp shelter the other night. The only thing I did differently was setting up the tarp in an A frame. I was a little concerned about the paracord ridge line, Rothco of course lol, but after feeding the fire and smoking a cigar for almost 2 hours I had zero problems.

[@Reallybigmonkey1]

Someone mentioned they sell it on Amazon somehow. Great to hear you set up an El Cheapo shelter!

[@rodneylittle3530]

@@Reallybigmonkey1 I just looked. It's $50 a for a pack of four and another $14 shipping. Ouch! lol

[@Reallybigmonkey1]

Really? Wow!

[@59chevt]

Dave and Nick another winner, keep them coming.....................

[@Reallybigmonkey1]

Thanks! We are glad you liked it!

[@trollmcclure1884]

I didnt expect to learn a new trick. Using the ridge line instead of some tripod is lazy - I like that. Yeah, most tarps face a perpendicular fire. Let's concoct a good setup for this

[@Reallybigmonkey1]

Thanks, I'm glad you liked it. I actually do have a shelter set up I use with this!

[@jimtreiber2022]

I had been watching videos by a Canadian kid who has trouble hanging on to a ferro rod, when you popped up as a suggested watch. I've been binge watching ever since.

[@Reallybigmonkey1]

Thank you for watching Jim!

[@cuptain85]

Us alabamians say you're welcome for the conecuh 😁

[@Reallybigmonkey1]

Us Georgians say thanks!

[@rayhouston7649]

Thanks from Tennessee too!

[@sloanIrrigation]

A good thing about outdoor cooking like this, you're in reasonably good physical condition when It's time for your coronary bypass surgery. When I was a kid our staples were a slab of bacon with eggs cooked in the grease, beans cooked in the grease, potatoes cooked in the grease, and burned toast to sop up the leftover grease. We slept under the stars because a tent would be deadly and even then we slept lined up so that no One was downwind of anyone else. If the wind shifted during the night, you knew it

[@Reallybigmonkey1]

Lol! Thanks for sharing the memories!

[@EddieOakes]

Dave, you're not only immensely entertaining and funny. But also very knowledgeable. ! I'm a huge fan of your content. And I want to thank you for what you do. . I'm a North Carolina boy. So from one Southerner. To another, best regards! You are the best!

[@Reallybigmonkey1]

Thank you so much Eddie! I'm glad you like what all I do Brother!

[@anitabrinkman3832]

Alabama football, and Conecuh sausage!

[@Reallybigmonkey1]

Roll Tide Anita

[@cuptain85]

How easily they forget about Golden Eagle syrup, also 👌

[@Reallybigmonkey1]

Oh that stuff makes THE BEST pecan pie on earth!

[@cuptain85]

@@Reallybigmonkey1 bingo

[@bendoucette3530]

Hello Dave and Nick Thanks for another great video. When we watch your videos , we feel like we are out having fun in the woods with a couple of our good buddies. As we watched this video, we are actually camping out in the desert in Arizona. Take care , Ben from Nova Scotia

[@Reallybigmonkey1]

Hello Ben! You are very welcome and we are glad you liked it. Thanks for watching

[@lancelenoir2875]

Those were Alabama buzzards from Evergreen waiting for you to start that Conecuh Sausage. Roll Tide!! By the way, being from Bama and having cooked 100's of rounds of Conecuh Sausage you are looking at about 20 mins at 400 degrees baking like that. Don't know how long you cooked it but that fire was WAY HOTTER than 400 degrees.

[@Reallybigmonkey1]

Usually with this pot/pan set up you need a lot of flames to hit 400F. I really need a way to gauge these temps. Thanks for watching Lance

[@joebright4607]

Ok there lance, just exactly how do we determine what our fire temperature is at ? We're not in a test kitchen. Way back in the day, I was a firefighter and when our earlobes started bubbling we knew it was too unsafe to stay inside any more. I have no idea what that particular temp was. Take yourself "chef " outside of the parameters we must consider. In a grid down, shtf, or just an expanded hunting trip, makes no difference. You must now contend with not just heat, but humidity, the approximations of fuel, the wind, direction and prevailing winds (in other words, the wind you feel now may be replaced back into the constant source and back again, and in truth that fire can create its own wind and it doesn't give a damn if your cooking on a three hundred dollar pan or a five dollar Walmart set. ), for all I know even the coriolis effect my have some play in this matter. It sure could be good to know if you're using a magnifying glass to light the fire. So , master chef, please tell us out of your extensive history of bush camping, how would you account for these conditions to reach and maintain a temperature of exactly four hundred degrees with fire spraying out of a never ending circle of its own choice, not to mention that different trees can burn at different degrees. So please, if you have this wisdom would you be kind enough to share with us exactly how this is done? Do you know how many people have searched for the perfect campfire to cook the perfect delicacies with ? There are some that break it down to time and distance over the fire, but my only knowledge is of coffee (also learned here as the chosen one). I have never seen or heard of anyone building a fire and putting X on the fire and X time it will be done and X time for it off the fire to cool and finish off. So 400 degrees ya ? For how long ? How many inches above the coal bed/ or flame ? Must you add wood to keep the fire at that consistency ? Should it simmer, and how to achieve this exact distance from the fire ? If a five minute storm blows through and you can barely keep your gear from blowing away and once you have it all protected and the storm has passed ( this actually happened to me) , now you go back to your half cooked dinner and the coals are about out, there is no dry wood almost so you will have to forage for small branches and tinder to fire it up again? How do we adjust the time, although I'm not sure you even mentioned a time. We would all be grateful if you could please save us from such burdens !!! Or do you always take your RV when you go camping ?

[@duncanchaboudy4187]

Don’t cry over burnt bacon, especially when you got that great looking sausage. I never heard of that sausage brand. I’ll have to check it out. Thanks for another great and real video. Cheers!

[@Reallybigmonkey1]

Im not sure if it was burnt or just caramelized, but it was still good! I'm glad you liked it. Thanks for watching

[@davidpeterson7726]

A friend of my daughters said her kids made her cut off the ends of the hot dogs because they look like cat butts.

[@robertbates6057]

LOL

[@Reallybigmonkey1]

Lol!

[@faithrada]

Ohhh jeez.. now I'm gonna think of that Every time we have hot dogs. LOL. 🐈

[@junkmail4613]

David Peterson 1 week ago, "A friend of my daughters said her kids ... " What's wrong with you looking at cat butts ..... What's the world coming to... EAT!!!

[@littletsmom8854]

@@faithrada Same here LOL

[@djschultz1502]

Good to see nick in the video . May have to cook more so we get to see him more lol. I'm going to have to go to goodwill and find a cook set for this operation. Great video as always brother

[@Reallybigmonkey1]

Always great to have Nick around. Absolutely find a cook set like this. It's also good for baking bread, hammock and hens. I'm happy you liked it and thanks for watching Dj

[@saddletramp1979]

The brown sugar in not burnt, its what the fancy cooks call caramelied

[@Reallybigmonkey1]

That's why it tasted good!

[@mistastabs5840]

Great video, I like the suspension setup with the multi ridge lines.

[@Reallybigmonkey1]

Thanks! I'm glad you liked it all

[@DougShoeBushcraft]

That was me screaming in the background. Sorry, bruh....

[@armorvestrus6882]

Yea it made me hurry to, I felt like howling when he opened up the pot. LOL.

[@Reallybigmonkey1]

Lol

[@suefreivald7031]

making good food is one of my favorite things, and I love your campfire cooking - have learned a lot from watching your videos. Because of you, we had sprimp and cheesy grits with old bay seasoning, for the first time in our lives - I think I must have southern DNA! Awesome stuff. Thanks!

[@Reallybigmonkey1]

Great to hear that Sue and I'm glad you liked it. The south is known for some good cooking! Thanks for watching

[@JanetWilham]

some eggs and campfire toast with real butter with that--yummy.

[@Reallybigmonkey1]

Oh yeah!

[@jackmehoff2961]

Another Awesome video David ! How can you go wrong with bacon wrapped sausage. If you`re not learning me something, you`re making my mouth water. Thank You for sharing your video, and bringing us along. ATB

[@Reallybigmonkey1]

Thanks! I'm glad you liked it. Nothing beats bacon wrapped food! Thanks for watching Jack

[@wonkachocolates6133]

...Jimmy Dean is gonna' be pissed that you ain't playing with his sausage...!!!

[@Jack-ge1st]

And, add to that list Bob Evans, Purnell's……………………….lol

[@truthseeker3977]

Like!:))

[@Reallybigmonkey1]

Willy Wonkas gonna be pissed your promoting Jimmy Dean!

[@SouthernPatriot1]

Reallybigmonkey1 😂😂

[@Roarmeister2]

After all these years, how come you only have 133k subscribers? You should be near a million. You always look like you are having so much fun and your chuckles are great.

[@Reallybigmonkey1]

I have no idea, KZbin suggests some videos more than others and then channels just sky rocket. Maybe one day mine will grow big

[@bigfatpear]

i thought alabama was most famous for their hammer's.cheer's lad's.

[@Reallybigmonkey1]

Lol! You remember that other video!

[@TheRiverWanderer]

Alabama hamma.....😆

[@mathewhenderson5757]

Solid video. Great content for the community. Informative video adding new methods to the cookbook

[@Reallybigmonkey1]

Thanks Mathew, we are glad you liked it all

[@denniscook1422]

Sorry you burnt your sasuage. I burnt mine this summer sitting on my porch in the sun with no clothes on. Great video Dave and Nick.

[@Reallybigmonkey1]

Lol! That's disgusting Dennis! Thanks for watching brother!

[@mamasgonecreating1967]

I think I would try rolling the sausage in a light coating of the brown sugar then wrap it in the bacon. The bacon will provide a barrier to keep the sugar from burning. By the way, what did you do with Nick. He's not a little kid anymore. Now he's a handsome young man. Great to see him wanting to spend time outdoors with his dad.

[@Reallybigmonkey1]

Yep, I believe that would make it perfect! Nick is a big role boy now. He eats more than me! Lol

[@wolfe-hz8wq]

Here's another one on the gulf coast area of Alabama. Going to have some Conecuh sausage microwave style. Been storming here for a couple of days soaking wet. Great videos keep them coming. Thank you for them.

[@Reallybigmonkey1]

Sounds like a good stormy evening! I'm glad you like the videos and thanks for watching my friend

[@pechacekcp]

I don’t know how I missed this video 6 months ago, but I got to watch 2 of your videos today. Thanks for keeping it real.

[@Reallybigmonkey1]

I'm glad you found them, thanks for watching brother

[@vindivergilio3482]

I learned something....I learned I'm hungry now, lol. Thanks for bringing us along, Dave. From the very snowy north (14" today alone), see ya in the next one!

[@Reallybigmonkey1]

Lol, Great to hear that Vin! I'm glad you liked it. Thanks for watching

[@opalprestonshirley1700]

Chef Dave and his sous chef Nick. That sausage with bacon looked great but accidents happen and you live and learn. I've got a Publix down the street I'll pick some up and try your recipe. Safe journeys to you both.

[@Reallybigmonkey1]

Lol, yep love and learn! Enjoy it and thanks for watching my friend!

[@raymondnieves1285]

Hi Dave and Nick,. Dad and son cooking and eating, yes sir!! BTW never heard of Conecue sausage now I have to special order it.....can t wait to try it yummy!!! Thanks Dave ! !

[@Reallybigmonkey1]

Hello Raymond! Great to hear you're gonna try this! I hope you like it and thanks for watching

[@johnnybushman651]

Hay ! Nick and Mr. Dave , well I can say that looked pretty good , even if it is a little black . People that uses smokers call that bark or bark candy . I like to see some boneless chicken thighs cooked like that , rube with mustard then a mix of Brown sugar, cinnamon, garlic powder, Cayenne pepper, Coffee grounds ( out of the bag)then wrapped in bacon with black course pepper on top 😋 cooked in that pot . Like always Dave , love to watch you and Nick having fun in the woods . Can’t wait for the next video! ⭐️⭐️⭐️⭐️⭐️

[@Reallybigmonkey1]

Hello Johnny! Oh it was pretty good, bark and all. Your chicken thigh recipe sounds good but, coffee grounds? That's a new one on me! Thanks for watching brother

[@johnnybushman651]

Hey Dave , they put coffee in dry rubs , there called cowboy rubs . I been using smokers for around 15 years and the cowboy rubs are my favorite rubs . You can buy at Walmart or at Royal king.

[@earlschultz7880]

great job, you cooked it just the way I like it - black! where is the snow? you made us jealous being out there and no snow! Great to see Nick! God bless you both! going the extra mile cooking in the rain!

[@Reallybigmonkey1]

Thanks Earl! We are happy you liked it. It looked burnt but oddly enough it tasted great! It snowed here recently for three hours then turned into mush. Thanks for watching and may God bless you too brother!

[@davidohmart1336]

Thanks guys ya'll did it again something new to try Don't think we can get that sausage in AZ will find something close You guys sure have a good time together Thanks again for sharing keep up the good work

[@Reallybigmonkey1]

Lol, another good camp snack to try! If ya can't get Conecuh try any you can find but out the brown sugar underneath the bacon. I'm happy you liked it and thanks for watching David

[@kennethwalker4701]

Hi Dave,like your videos.You guys are fun to watch.And every time I see Nick,I think of that t shirt ..Big foot saw me, but no one believes him lol!

[@Reallybigmonkey1]

Thanks Kenneth! Lol, man that was the coolest shirt I've ever seen

[@garycarlson5578]

i like the way you turned a stock pot into a dutch oven

[@Reallybigmonkey1]

Thanks! It's a good lightweight option

[@jamessotherden5909]

Great video. I had not seen hanging cookware over the fire from a rope suspension. Looks like a neat way to hang the pots. Thanks for showing that.

[@Reallybigmonkey1]

Thanks James, I'm glad you liked it. Its honestly the most simple way of cooking over a fire if you have trees. Thanks for watching

[@WORRO]

Conecuh sausage is a staple lol. I keep my sausage supplies pretty high around here. Buddy this was an awesome much needed video this cold front porch morning. Big Thumbs up Brother Dave, thank y'all. Brown sugar will burn fast. I use it on ribs with my rubs I make. Take care bud ~John

[@Reallybigmonkey1]

Always good to keep a supply of food around. I never thought about using brown sugar on ribs. I'm happy you liked it and thanks for watching brother John

[@WORRO]

@@Reallybigmonkey1 hey Dave fyi I appreciate you buddy, thank you.

[@budpratt4295]

Great video Dave. No need to redeem yourself. It was a successful cookout. Thank you.

[@Reallybigmonkey1]

Thank you Bud!

[@MadDogSurvival]

Hay brother! Really enjoyed watching your video again brother always entertaining! Nice to see you in our good old DPM camo too ! Best wishes brother 👍🏽👍🏽👌🏽😎

[@Reallybigmonkey1]

Thanks! I'm glad you liked it. Brother I absolutely love DPM camo! Thanks for watching

[@beawarenow8287]

Always the perfectionist well done mate nice job

[@Reallybigmonkey1]

Thanks!

[@ScottRauber]

Shocked you didnt start the fire......then do the food prep while the wood was burning to usable coals. Hey, to each his own. Love the info and time outdoors! Thanks!!!

[@Reallybigmonkey1]

I always use flames to regulate heat. Add sticks to raise flames, don't add for lower heat. With coals you get whatever temp it gives you. I get constant complaints from everyone because of the way I cook over a campfire but, it's always worked out for me

[@SurvivalTheory]

One thing I love.....is sausage. Nick's getting better at filming! Thanks for sharing, keep up the good work!

[@Reallybigmonkey1]

Very hard to beat sausage! Nick says thanks and we both say thanks for watching!

[@mikeboone4425]

just finished watching one of Morse video's,just wanted to thank you for putting me on to him some time back he has it all . Happy trails

[@Reallybigmonkey1]

He's a fantastic guy to learn from. Watch everything you can find that he's in.

[@TACHILL]

You two always make the best of it n it looked delicious and its was great to see you gents out havin fun! Cheers brothers

[@Reallybigmonkey1]

Thank you Brother!

[@brplatten1273]

Hi y'all, glad to see you back Nick , Dave you never cease to amaze me that's a good thing

[@Reallybigmonkey1]

Thank you Br!

[@Temp0raryName]

Thanks. Another great video. A way you can glaze the sausages is to combine brown sugar, mustard, vinegar, and pepper and preheat it in a separate pot. With the trick being to add two coats, one at the beginning and the other half way through. That way no burning.

[@Reallybigmonkey1]

Thanks, I'm glad you liked it Mark. I like them ideas

[@johnpoole8321]

You guys are fun to watch while i have my coffee in the warm house . You were saying lets see if we can spread the fire out while i'm watching the grass on fire creeping towards the leaves. Maybe no top fire so you can peek in on the cooking time needed.Brown sugar maybe i would mix with a little water and brush on. We learned together on that cook. Cheers !

[@Reallybigmonkey1]

Thanks John! Ah, I was watching the leaves so I would have stomped out any stray sparks. I've baked in this set up alot so it's habit to have a fire in the top pan. I like the sauce idea! Thanks for watching

[@RealMash]

I don't know if somebody has said that already, but one could disagree with the way you cook, or the way you set up fire or about anything (I don't, but one _could_). But without any question, your greatest achievement is your son. Nobody can disagree there! Stay safe!

[@Reallybigmonkey1]

Thanks! Some like the way I do things, some love to argue. Everyone does things their own way. Thanks for the support and thanks for watching

I've thought about it a lot, and I've observed that folks like us Dave...All of us have a percolator just like that! Keep up the great job, and I'll catch your next one!

[@Reallybigmonkey1]

The common percolator is the must have Bushcraft camping item! I'm happy you liked it and thanks for watching Jon!

[@PapajosTraders]

We always use birch bark to start the fire (unless of course there are no birch trees in yer woods!) But that cooking set-up is awesome and we will try that. Right along with delicious bacon wrapped sausage! Thanks for the vid!

[@Reallybigmonkey1]

No birch here in the south but man I wish there was! Great to hear you're gonna try this and thanks for watching Rex!

[@bushlifeaholick790]

Nothing wrong with a little campfire crunch Brother...maken me hungry again👍🤠

[@Reallybigmonkey1]

Lol, thanks for watching!

[@fritzandreascasper201]

It is a pleasure to look your videos. And as allways, you never give up, until the result is acceptable. I love it, to see you both together in the wood. i cant wait for the next time :-)

[@Reallybigmonkey1]

Thanks, I'm glad you like them Fritz. I love to make food perfect if I can! Thanks for watching

[@Psychonaut273]

The sausages looked awesome. I will try this method of baking in a flying dutchoven too. Thanks for sharing, Dave. All the best, Christian

[@Reallybigmonkey1]

Oh man were they good! Great to hear you're gonna try this and thanks for watching!

[@itsnotthesamething]

My husband LOVES Conecuh sausage. The plant is in Conecuh County(Evergreen), Alabama, right beside I-65. We've stopped there a few times, at their store. I had a couple of coffee cups (the kind that keeps your coffee hot for hours) with the Conecuh name on them, but somebody stole one. Such is life. I expect to drive down that way again soon. When I do, I'll try to stop by again, to get another cup. I'll be sure and give you a shout out when I do.

[@itsnotthesamething]

Occasionally, I can eat that kind of sausage, but I have a really fussy stomach, so it upsets mine. I can tell when I can and cannot eat it. I like it too, I just can't eat it often.

[@Reallybigmonkey1]

That's awesome! Yeah, absolutely tell them I did this video!

[@Reallybigmonkey1]

The older I get, the more greasy or spicy stuff affects me later at night. Early in the day no big deal

[@JEFLeb35712]

Definitely going to try it. Thanks. Tasty looking mmmmmm. Maybe try thicker slices of bacon? Also glad you took your son with you.

[@Reallybigmonkey1]

Great to hear that! I bet thicker would be better. Thanks for watching

[@blackhatbushcraft]

Looked delicious to me! No doubt you guys had a great time out there. These are the days we live for! On the flip side, I imagine you had to apply some "elbow grease" to get that catch pot clean :) Thanks for bringing us along brother!

[@Reallybigmonkey1]

Oh man it was good! Lol, that pan was pretty crusty. Thanks for watching