SOS and Making Toast on a Camp Stove


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Classic Chipped Beef Gravy and Improvising a Toaster on a camp stove. Http://www.selfrelianceoutfitters.com.

45 replies
  1. Blake Burnette
    Blake Burnette says:

    Love these videos, My fat a** laying in bed watching this thinking yea now all he needs is a butt load of pepper…. Then I hear you say. Now for the pepper, if I can’t see it there isn’t enough. 😂😂😂. Definitely grew up on this and still make it to this day!

    Reply
  2. Jeff Richards
    Jeff Richards says:

    Hey Dave, that looked awesome! Thanks for showing the recipe. I remember my Dad talking about eating a lot of"Shit on a Shingle" when he was in the Army. I'm with you there, I like a lot of pepper in my gravy too. That's great that you can use the Pathfinder skillet lid and the broiling rack to make toast on. I now have the Pathfinder Skillet, plate and rack. All I need now is the strap you mentioned, look forward to that coming out. 👍👌

    Reply
  3. Fred
    Fred says:

    I've used a single Coleman burner for making toast by simply leaning the two pieces of bread against each other, tepee style, over the burner on low flame. It seems like your burner has a hard time being turned down though.
    I'll have to look for your chipped beef. The stuff I use is definitely salty and needs soaked in water first. Add a small can of peas and Bob's your uncle.

    Reply
  4. Bear
    Bear says:

    That sounds looks to thick for me. I'd rather have it some what thinner. Where it actually runs like gravy over my toast. But no doubt that thick gravy will stick to every thing. Before it ever gets to your ribs . Like you I was raised on SOS and I have continued to make it throughout my life. I made it for my army buddies when I could back in the early 70's . Some of them northern boys had never heard or tasted it before me . But I made them southern boys before we mustard out . You keep these videos coming and I'll keep watching.

    Reply
  5. knight rider0215
    knight rider0215 says:

    Hi Dave, I like watching your cooking videos. At 45 seconds into your video you was talking about your cooking kit and the straps to hold it all together, I want to buy that kit when it becomes available.

    Reply
  6. Brian Hannold
    Brian Hannold says:

    Creamed chipped beef is awesome! I’m from just outside Philadelphia, and I guess this is more common on the east coast. It’s always been a great meal for breakfast or even dinner. It tastes great and fills you up. Great all around meal!

    Reply
  7. Richard Miller
    Richard Miller says:

    Good job as always Dave. Lets talk mens health once in a while. Specifically the benefits of being outside and getting sun for Vitamin D. Also the outdoor activities gives us some cardio.

    Reply
  8. Robert Weldon
    Robert Weldon says:

    Looks god Dave, quick and easy too. Substitute pork sausage and maybe biscuit's and you get the "southern" version.
    This is not for breakfast, but it makes a quick and easy dinner. Take one standard can of "cream of mushroom soup, one can of ALBECOR tuna in WATER, and one tablespoon of Worcestershire sauce, Place the UNDILUTED soup in the pan, over low heat. Drain the tuna and add to the soup and add the Worcestershire sauce. Heat until it starts to bubble and serve on toasted bread. My wife made this for me, way back when we were dating, I thought it would be nasty. much to my surprise, it was real good. So, I call it tuna surprise. Add a few mixed vegetables if you like. 😉

    Reply
  9. Nathaniel
    Nathaniel says:

    Bingo! Can't see pepper there isn't enough. Reminds me of salmon on toast when I was a kid!there was also corned beef hash in a hot dog bun /with cream of mushroom soup

    Reply

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