Hobo Stew and Corn Bread

[@steveyjay4839]

I remember watching this when it was new. Time sure flies.

[@tangle70]

It is funny how Rufus is never around when you are working, but seems to always be there when you are cooking.

[@scottalbert7635]

Comfort food, comfort dog, comfort life. Simple, honest, rewarding. Well done Sir.

[@levicaddell1077]

Great idea using the bucket and a pie tin... My grandfather once fried wild pork and duck eggs on a shovel he scrubbed with sand for me and my cousin, Polly. We ended up accidently spending the night in the mountains of VA. lol A snow storm turned a hunting trip into a overnight camping trip. Also, My aunt Verni, who had 13 kids, and lived in KY, used to often cook outside in a five gallon cast iron pot. Biscuits and corn bread were made in a cast iron skillet with a lid that she burried in the coals. Dave, I love these videos reminding us of how things were once done for the common man. You twist using modern ingerdients makes it practical for us today. Thanks again - you are the man....

[@ightimmaheadout290]

Living the life david, looks so relaxing and peaceful

[@dawngreathouse2840]

I love the fact you fed Rufus. That’s a sign of a good man

[@hogheadtb6489]

Thank you for sharing some ideas and cooking tips of our American Hobos.

[@garrettjohnson6307]

"You can use anything you have left. " Looks in the cooler and sees tobasco and mayonnaise. Alright let's do this.

[@Sizzlik]

I can bring 4 slices of toast, 2 eggs, 1 bag of instant ramen and spoiled milk..can i join?

[@denisemayosky1955]

Garrett Johnson 😄😄😄

[@luciusavenus8715]

I got a apple n half a that guacamole fruit thing- avocado, that's it

[@SmokyMountainPrepper]

I know I am commenting on a completely different vid that is 13 yrs old but, I was watching your vid on the slingbow build and since I have two wrist rockets, I decided to make one into a slingbow. I ordered a whisker biscuit but cancelled the golf tees due to the fact that I believe I can flare the end of tube to create the same effect as a golf tee. With the end flared out I should be able to get a good grip on it. I was worried about the tee pulling loose sometime and then I remembered that I had a flaring tool so I thought I would try it. Whisker biscuit should be here soon. Btw, you were my favorite character on Dual Survival. I wish that I had come across your you tube channel sooner. The reason for posting my comment here is because comments on slingbow vid is disabled.

[@silvertogn]

I REALLY enjoy your videos! I spent 40 years living in the forests of Maine and used to camp on an island in the middle of a lake. You have to bring Everything you needed for the entire time and then leave nothing behind. It was 2 miles to the nearest logging road and then another 13 miles to the nearest store that we used to call Larceny`s because the prices of everything where so high. Those really where "the good old days"...

[@paulmuller7999]

Still one of my favorite videos on KZbin. Have to come back to it at least a few times a year

[@joshsmith5301]

just watched a man make stew for 20 min ...... subscribed

[@aserioussalamander9475]

I've watched this video like half a dozen times. I just love this recipe

[@davespadavecchia5105]

Not only are you a crafty absolute amazing cook - your also a great talker and letting people know things the easiest way possible to do things normally that might cause confusion- and my brother you are also a gentleman - much respect - Dave

[@olechuga2]

RUFUS has an excellent friend in you Sir. It gets fed first! My Dad, may he RIP, always told me to place more value on the friends, male or female, who would serve you first, at parties and such gatherings. That/Those person(s) was/were showing loyalty towards me, ... a valuable trait rarely seen nowadays with "friends". Thank you Sir, very much, for reminding me of my father's advise, proven to me many times over, and once again. I am a "stew" kind of a person. I will keep your method(s) in mind. Excellent and very informative video, ... thank you Sir.

[@tikkidaddy]

Dudes... When you cook in a milk bucket, and a dog dish Dutch oven and the dog eats FIRST, that's a heart of gold and a hell of a man right there! God bless you brother, hug Rufus for us all!

[@SamIves85]

There's something innately comforting and familiar with this type of cooking and lifestyle that warms my heart. I'd love to take a week away from my usual life to live like this!

[@Mystickneon]

Gettin' hungry just watching this! Thanks for all these food videos - a lot of people focus on the equipment without demonstrating the use of it. Good job, Dave!

[@gustavolopez6691]

as an executive chef, I just watched a brother make a "hobo stew" b/c down the rabbit hole. not much familiar with camping cooking but this was incredibly entertaining and informational! made me hungry as hell!

[@redblue40rc33]

Stew and cornbread will getya thru any winter.. God bless

[@MrBucidart]

Dave, Thank you for a flash back of my youth.The late 60's and early 70's my family always went camping in the high country of Yosemite and Aunt Alice made her buck-a-rue stew, the only thing missing here is a mix of fresh sliced peach's, sugar and some condensed milk for dessert.

[@bcaaflightschool637]

We call it "whatchagot" stew. Kinda like meatloaf......no recipe......never the same...always the best.

[@SuperSwitched]

Num, num says the hungry bear :) The only thing I would do different, is to brown my meat 1st. the basis of all stews is to brown your meat and sweat your onions 1st. Especially when cooking without seasoning. One may think well it goes in the same pot all the flavours are there. No! Without getting into the technical mumbo jumbo, browning, besides the obvious, renders the final product more flavourful, and most of that flavour comes from the "fond". Even with beef cubes, the fond will make the stew's flavour more intense. It then goes without saying that without the beef cubes, it makes your stew more flavourful. Onions, why do we sweat them? It removes the bitterness of the onion, allowing the gases to escape while cooking them, raising the sweetness. Anyone who forgoes that step knows now bitter their gravy tastes. There was no onion in this recipe, but if there was... If time is a constraint, it goes without saying that we would forgo this/these steps, but If we are going to take 1.5-2 hrs cooking this meal, the extra steps are not time consuming and renders a dish far superior. Just because we are cooking in the bush, doesn't mean we can't gourmet cook with a different stove :)

[@DavidCanterbury]

+Switcher I agree to some extent with your statement but also remember that by adding the meat to a hard boil you are essentially doing much the same thing, and if you are using one pot for cooking it works well. Trapping the flavor of meat is a key as you said especially when using less seasoning or with wild meats

[@SuperSwitched]

I meant using the same pot to brown the meat, then add the water/rest of the ingredients. I gave you the abbr. version of what takes place and the delta between the two, and why chefs recommend doing what I stated. Cooking is cooking Dave, the only delta here good buddy is the medium For example Dave... many will add their flour after the meat is browned, I don't and, prefer your method. Why? unless your constantly stirring the pot, the flour has a tendency to stick/burn at the bottom of the pot. It serves no useful purpose during the cooking process, nor does it enhance the flavour, during the cooking process therefore adding at the end is more beneficial, providing you cook it down to remove the "rawness" of the flour, which i am sure you have experienced at least in your life time, where the flour wasn't cooked down/ sufficiently cooked. Like I said, without getting into the "technical" mumbo jumbo. There is a large difference between browning your meat and adding it to hot water. Give it a whirl some time. We are here to learn :)

[@richardrudy2834]

Awesome video bud thanks again for sharing your knowledge.

[@mattlilly2303]

I'm sure someone has said something about not wanting to learn how to cook or similar in the comments. But as a result of this video I'm cooking tonight and can't wait when the wife finds out I did it in a bucket lol. Great video Dave.

[@stevefisher2121]

1.7 million views!!!!! Congrats Dave - still one of my favorite recipes.

[@sharon8702]

I first saw you on dual survival and loved watching how you survived in different situations, I was so glad to find you again doing these videos. You were the best person on the show then and I learned so much from you on what to do if I was stranded and had very limited resources. Keep up the good work.

[@daverichards4487]

Wild onions sure would go good in that stew. Makes me hungry. Really enjoy your videos, and if I lived close, would be at your place all the time.

[@deathvalleyalex9485]

The cooking method and the recipe you used reminds me of my cub scout , boy scout and explorers camping trips fifty something years ago . I still have my two gallon milk bucket I bought in 1959 for the jamboree that summer . My third . You didn't do peach cobbler !

[@rtqii]

Rock Soup -- You need two smooth round river rocks, a large tin can, water, and a fire. Boil the two rocks, and then go to the backdoors of nearby houses and ask for onions, greens, bones, any meat.

[@toddklekotka3340]

Thats awesome Dave! On my days off from work, I'll go out to the woods, mess with my shelter and cook some food. My favorite is slow cooking bacon on a stick and some pork and beans. Outdoor cooking over the fire is in a class of its own, it tastes great, fun, and relaxing. The stew looked great. So looking forward to do this with the kids, they love to help and its fun for me to help and watch them enjoying themselves.

[@jeffreybrooks4061]

Great video very relaxing still miss you and cody kickin it on dual survival i watch reruns all the time

[@mikee101]

Not a fan of camping...but I found this quite therapeutic. This guy seems humble and likeable. liked and subbed

[@lesamos8900]

A great chap to go camping with i could listen to you for hours thanks for your videos

[@IdgaradLyracant]

Those paper clips are also commonly referred to as either "binder clips" or "bulldog clips" if you have trouble finding them in catalogs or online.

[@keithfox9899]

You amaze me everytime just when i think i got a handle on most things you teach me more bucket and pie tin was cool but a cheap dutch oven blew me away ... thank you

[@seanharris8419]

I wanna live this kind of life.

[@thunderlord2200]

to date after re-watching this video i swear its one of my fav videos for simple cooking for a good winter night.. worth many more re-watches.

[@TheSchizo2]

That looks so damn good. I know I am 2 years late, but it still looks amazing.

[@richardclark2688]

Dave From those of us up here in Alaska that was a great video. I have used a big camp coffee pot in much the same way as you used the pail. We also have lots of flat rocks which can be used in a semi permanent camp to build a 3 sided ledge to put an oven rack on for level cooking surface removing the need for the tripod. Thanks for the video!

[@jeffbuzzard6837]

Great video Dave, I like how you always go into detail with the gear/kit you are using thanks man.

[@stopthephilosophicalzombie9017]

The milking pail for camp cooking is absolutely brilliant. It might be doable to use shallow pans/pots when cooking for yourself, but as soon as you're cooking for more than say 2 or 3, the pans will be challenged for capacity and ashes and other contaminants are always easier to introduce in shallower vessels. This eliminates most of those problems off the bat. I love this. I imagine industrial grade stainless is much easier to clean than typical cheap camping stainless as well. Certainly it is more durable and will distribute heat better because of the thicker walls. Great idea.

[@Lamarsh67]

I love cooking and I love dogs and I love seeing someone treat their dog right. Awesome video man! Subscribed.

[@blackhatbushcraft]

The trammel system is excellent. I made one back in September when you showed it and have been using it ever since. It is a great addition to any tripod setup. I had to watch this while eating lunch because otherwise it makes me starve. Any food cooked over an open fire always seems to be good!

[@TheWayOutisThru]

Hey Dave. Would be nice to watch a video based on your comments about the average ideal camp number of people of 4. What are the roles of each individual, what they would carry between them, types of shelter etc,... Just a thought. Love your camp cooking series.

[@rickywhite7578]

Excellent video. Can you make more videos like this. Very informative

[@birdbrainZ]

Simply love camp cooking methods and recipes! MORE PLEASE!!! :)

[@GD-tn3ez]

I feel like Dave was born about a hundred years late. He’s just got that old school mountain man/cowboy vibe.

[@firefightergoggie]

I screwed up the bread, but the stew turned out fantastic! Man food! Easy cooking too.

[@chuckreetz2953]

I second that on the bush cook book! I am definitely going to make this on my Boundary waters trip this spring.

[@realpagannecromancernecrom5194]

he treats his dog better then my family treats me ..

[@astererratum6546]

To everyone in the comments asking what is the green stuff he scoops in after the bullion cubes it's a bag of soup greens. At 5:40 it quickly shows it written on the ziplock bag. Sorry this came so late to anyone. I don't know if anyone else says it, I just scrolled through a far enough about of comments. And a lot of you asked that. Nice stew by the way. Never can go wrong with cornbread either.

[@kewlgurlrockz]

I didnt think i would watch through the entire video since this isnt the type of content i watch usually. But the video was entertaining, informative and you made me want to jump.out of my bed, start a camp and make a stew too. It actually seems fun and looks delicious. And bec this was so interesting i totally didn't even realise that 20 mins flew by watching this. Long story short... keep up the good work

[@TacticalDreadnought]

I watched him on the show Survival Duo together with David Lundin. I really enjoyed to see him again like this with this nice and relaxing cooking!

[@misskim2058]

Looks good! Now I’m hungry for stew! I like the cooking setup. I’ll be checking out the other vid about rigging the pot, too. I had a tip or two, might be useful for someone. I learned the hard way years ago, so these little things may help someone who grew up like I did, not much cooking that didn’t involve a can opener or boxed food. Most take longer to read or write than to just do. Easy to do. Use the least amount of water necessary to cook the vegetables and meat in order to reduce the reducing time. Can always top it up a bit if needed. At the campfire, a hot kettle of water is always welcome for various uses, but water can be scarce, so sometimes just for while cooking or for keeping hot drinks readily available to make. Before adding it to the pot, pre-brown the meat on all sides of the chunks in the lid (using it like a skillet) with some butter and oil or other fat, even some onions, garlic for some folks, pepper, and any Old Bay or other seasonings. For me, salt is always the very last thing... can add, but not remove it, and some of these techniques will bring out the salt flavor as it cooks, and often it won’t even be needed, because the meats, butter and such have enough. It gets more salty with cooking and reducing, that’s why waiting for the last minute for salt is good. So, after adding the meat to the pot, what’s left in the skillet is flavor-dense and ready to be made into a super thickener and flavor pack, so keep any scrapings or browned bits from the meat in the pan, it all adds flavor, too. It’s easy to use this to make a roux (pronounced “roo”) to flavor and thicken the stew, and a little goes a long way. It all will add flavor and richness to the finished stew. Cook roughly equal parts of flour and butter (including any fat and bits from browning the meat, but using mostly butter) together in the lid like a skillet for a few minutes, stirring/mashing with a fork, just a 2-3 tablespoons each flour and butter/fats, maybe just a bit more flour on the flour-to butter-ratio, this makes a roux, and a roux is the magic trick to make all kinds of things that used to frustrate me in the kitchen. It’s shouod be just like stirring a little blob of thick paste, hardly enough to mash around with your fork. This cooks out the flour flavor and makes it ready to absorb a lot of liquid to thicken gravy or a pot of stew, all with just that tiny bit of roux. To it, you just slowly add a bit of the liquid or pan drippings (like after cooking a turkey or whatever), or in this case, some of the hot cooking water from the pot, and stir as you go, until you have a good cup or so mixed into the roux (this prevents lumps and gets it ready to thicken the whole pot of your stew, soup, or whatever you’re making. Once you’ve reduced your cooking water and the stew is otherwise all cooked and ready to finish, then slowly add the roux that has the hot liquid you blended into it, on into to the pot as you stir it, and you’ll not have to add any other thickener. I’ve watched many a person dump cup after cup after cup of flour (one time it was 7 cups!, to a gravy, and to no avail), or crumbs...or even the cornstarch and cold water mix, which makes things kind of gelatinous, especially at leftover time...all to try to thicken up their dish, when the fix is super easy. They just didn’t know they needed prepare the flour to accept liquid, and they ended up with a lumpy, gluey mess that tasted like flour, and is grainy in texture. (Not saying you did this, because you didn’t, but it’s the #1 secret to using very little four and butter to get whole a lot of flavorful thickening power). You add it after all reductions are made and everything is cooked, it is the final step. It shouldn’t ever really take much more than 4 tablespoons of flour and the same in butter...or 3-4 T flour and 2-3 T butter, for even a good sized pot of stew. For the average dish, 3 tablespoons of flour and 2-3 tablespoons of butter or butter and some other fat is plenty. Works so well, you want to be sure not overthicken with it...which is fixed easily by just adding some hot liquid back into it a little at a time. This ends up lump-free as well. If you’re making gravy, you would want to use the larger pan, maybe sautée up some onions and garlic (if you like it) together in some butter with just a touch of cooking oil like olive oil or whatever, it has a higher heat tolerance than butter... to keep the butter from burning. Set the onions (and garlic if used) aside, but keep the now-flavored butter/oil in the pan, or add more butter to look like about the amount you need, and add the same amount in flour to it, make the roux, which is just stirring it with a fork for about 3 minutes ‘til it smells nutty, or just that long. It changes the flavor of the flour and makes it able to absorb liquid like crazy. Then to this roux made in the larger pan, slowly add your pan drippings and keep stirring, most people separate out their fat, but you don’t absolutely have to. With turkey drippings, it tastes better separate the fat off the top. I cheat at home and put a jar of the drippings in the fridge or freezer for a while. The fat rises and cools, and I can easily scrape it off. Anyway, this will thicken an entire pot of gravy or stew, it’s how soups are made and it’s the secret to making cheese sauce that isn’t gluey or lumpy. With that, or for a white sauce like for biscuits and gravy or chicken fried steak, you do the same to make the roux, but you add hot, (not burned milk, just very warm to hot milk) instead of water to the roux (pronounced “roo”), then you add your shredded cheese if you’re making cheese sauce for things like dipping or for nachos or whatever, or boiled, diced potatoes and clams for clam chowder, or salt, pepper and your spices you like for biscuits and gravy. and add you want it thicker, just experiment with another tablespoon of butter and flour, it doesn’t take much at all, and makes it a rich flavor. Anyway, just some things I’ve learnred that my momma didn’t know, and someone else had to teach me. Now my own gravy, cheese sauce, soup, etc. is better than storebought, thanks to the people who showed me how to make it right. Now I can pick my favorite cheeses for sauces and dips and not be stuck with what my store has. Thanks for the outdoor cooking tips!

[@newyorkgal30]

I like your videos. You are like my cool friend that knows everything.

[@58Kym]

Geez, make your biscuit mix into dumplings and cook them in the top of the stew. Looks Good!

[@DitchingTheSpotlightPodcast]

I use to do Hobo stew out of whatever odds & ends that were left in my fridge/freezer. Most of the time it was peas, carrots, venison, chicken, and cauliflower. I still think about it. Great video!

[@jayscholl4193]

"Honey, we are out of boullion cubes". "Ok, let me just take the horse and run to Kroger".

[@42lookc]

Man, you live in the greatest country on the planet. I'm Canadian, and we don't have half the awesome, wholesome products shown in videos like this. You have the best life there is to be had.

[@lega6028]

Old Rufus knows how to have fun! My kind of guy. Thanks for sharing!

[@gewamser]

Your videos are the absolute best on the web for good useful information about wilderness living. I have been a backwoodsman for fifty years, and even I, use many of your techniques. You should feel good about yourself.

[@missmaryh6932]

I can tell you I enjoyed your podcast. Very informative and interesting. BEAUTIFUL fire. I was totally absorbed almost burned my own lunch. Well thanks and greetings from England

[@gregbayne6229]

Dave thanks for the video! I will definitely try!

[@SpiritofWildWings]

As for the roll-up cuttingboard, you can usually find them at a Dollar Tree store. When you go to a Dollar store next time Dave, look for them. (I cut them to fit the shape of cooking kits, if cylindrical, the can roll and fit in there. - Rich

[@dsnitker]

I love that dried vegetable soup mix, my wife and I have been using them for a coupe of years. We make soups at home using that same mix all the time.

[@BobOBob]

You might smear a bit of some kind of oil on that 'lid' inside your oven, which forms the bottom of the cake. Still, I'd take the slightly-burned side in a heartbeat, I find it often has more interesting flavors. Fire would eventually weaken those binder clips, but they're cheap enough to replace every year or two.

[@azbugman1]

I stumbled accross this video, but glad i did. It was peaceful, instructional, and you have a nice demeanor in presenting it. Good Job, and Thank you.

[@Casperski1312]

Its 1 AM and Im getting ready to go out and get some stew from the store cause this made me that hungry. Thanks for the awesome video.

[@RossDixonTeaching]

Been enjoying your information very much Mr Canterbury thanks for sharing from the UK.

[@ToyboatToyboat]

I'm not gonna lie. That stew looks REAL good.

[@laurac5451]

How nice he is thank you for whatever you can do for our support. I can't do much but I can let ads run.

[@noelsoong777]

You could write a bush cookbook.

[@keithbice1]

he is :)

[@charlieperkins3035]

+noelsoong777 i hope not he is a bad, bad cook lol

[@noelsoong777]

Charlie Perkins what do you expect Gordon Ramsay to cook you a meal in the bush?

[@davidperezzz4055]

+noelsoong777 hahaha

[@timm1139]

+noelsoong777 I doubt if Gordon would even make it to camp, let alone be allowed in!

[@johnrambo6302]

Watching you eat that stew and cornbread made my mouth water.... great video Dave!

[@FellsApprentice]

Dave: only about a spoon of old bay... Me: really? I thought you would say one per person. Dave: ... maybe about a spoon and a quarter. Me: ... there it is.

[@robinsquires5621]

Greetings from Newfoundland Canada 🇨🇦!!! Thanks for the great recipe idea!!! Can’t wait to try this the next time do a overnight camp in my hammock!!!

[@robertm4050]

You should put the recipe in the description. Just an idea.

[@Bexks]

I grew up camping but my dad never made anything like that and he could do anything. That looks absolutely delicious! Good honest food....the best!

[@thenikko8292]

i whish i could go out in the bush and cook myself some stew like that with a couple of pals and some beers :(

[@tracker5849]

Oh man..man oh man..golly. oh that's good. LOVE IT!! love your cooking videos. Now I'm hungry

[@CUZIND413]

I don't know how I came across this vid but I love it and this guy is awesome! Peace from this NYC non liberal .

[@janiso12345]

Still one of my favorite videos of you Dave! Just a man and his dog enjoying some great Hobo stew😅

[@BackCountryRunaway]

The famous cheif line "one scoop well maybe a scoop and a quarter" haha

[@321scully]

A good video in how to cook a good wholesome meal with simple ingredients and facilities. I am not a meat eater myself but for cold hungry people this would be ideal.

[@urskrik6353]

I rather eat with this guy, than going to a fancy ass overpriced restaurant

[@thispandaispurple]

Seeing Rufus in all your videos makes me think it would be cool to see a video talking about the advantages and disadvantages of having a dog along in a survival/self reliance situation.

[@enginerebuilderssupplyco.4874]

Glad I don't have 'smell-o-vision'. Just seeing it is making me hungry enough!

[@bearman7725]

I have to admit Dave, I learn a lot from you and respect you a great deal. I love how Rufus has become a feature part of your videos. I hope to make it the pathfinder school one day.

[@Owen_5505]

U mentioned Maine wow Nobody ever mentions Maine (P.S I'm for Maine)

[@jimbob465]

The old cowboys I knew carried a good steel bucket, used it for hauling, watering and giving grain to their horse, then they wipe it out with a bandana and do their cooking in it.

[@RustyNail5856]

had to watch again , still looks great. keep up the good work.

[@scott-outdoors]

Beautiful heartily meal Dave so simple but looks awesome thanks for sharing this with us. Respect Doc.

[@sargefaria]

Watched this thing a few times bro. Never did leave a comment I don't think but....good to see you using some techniques from us up here in the NE. Get a real kick out of the hillbilly verbiage and vernacular as well. Great video Dave, food looked great too

[@davidharvey5672]

great video as always. That little Dutch oven is brilliant especially the spacer to stop burning.

[@willhunter452]

You can also get those cutting boards at a dollar store. My local Dollar General carries them.

[@benterwellen]

Dave, these cooking video's are the best...........ty

[@thegreatlakespiper3780]

hell ya Dave! your the man....that looks so good, you just can't beat a nice bowl of venison or beef stew! really dig the corn bread trick as well...enjoyed the vid like always brother ~Jaime 👊👍

[@RatdogDRB]

Glad to see Rufus is on the job as quality control for Cookie's efforts.

[@MajinKazuu]

ill betcha a little tallow would keep the cornbread from stickin and probably wouldnt taste too bad either! Great video though. Will definitely be tryin this!

[@1974longhair]

Dave, also try adding the mixed cornbread to the stew pot. No biscuit mix needed to thicken it. Just some cornbread dumplings. Loving the cooking videos!