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    You are here: Home / Dinner / Glamping With Great Food at a Wimberley, TX Getaway Cabin

    Glamping With Great Food at a Wimberley, TX Getaway Cabin

    Posted by David (Doggy Daddy) · Leave a Comment

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    Beautiful view of Texas Hill Country

    Limitations, in my opinion, always lead to great outcomes - no matter how much frustration might be caused in the interim. In these cases, cooking is no different from coding.

    This was a great weekend in Wimberley, Texas. And the temperature couldn't have been better. Photos are not up to normal Quavid's Kitchen standards, but, hey - we weren't trying to work too much.

    Jump to:
    • Cabin Tour
    • On To The Food
    • 🔪 Cooking Gear
    • 🐶 Leela Storm's Suggested Pairings
    • 🍽 Kitchen Critique
    • ✔ Takeaways

    Let's cover the extent of dinner ingredients during this three-night Getaway cabin getaway in the Texas Hill Country:

    • butter
    • garlic
    • shallot
    • lemon
    • grated cheese
    • red pepper flakes
    • parsley (chopped)
    • chive (chopped)
    • dried dill
    • linguini
    • jumbo shrimp (deveined, shell on)
    • big-ass russet potato
    • king salmon
    • flat iron
    • bacon
    • Maldon

    Pepper and salt were provided at our location, but they were too coarse so I'd take my own next time. Luckily I did have my handy travel container of Maldon on-hand.

    This isn't a recipe post, so let's get to the pictures!

    Cabin Tour

    Shall we start with a video tour of our accommodations?

    They do a great job of providing all the essentials.
    A lot of stuff can be stored in the fridge
    Leela loves the glamp lifestyle
    A 360 view of the outside - pretty cool, eh?!

    On To The Food

    This was our fire pit setup which we cooked on everyday
    cooking bacon in skillet off heat [copyright david lewetag ii]
    Cooking bacon in the Lodge skillet

    Of course we did breakfast in the same skillet! Eggs, sausage, bacon. One of the tricks to cooking great on a fire is removing the skillet when it gets too hot. For the bacon, I did this many times.

    I prefer cast iron over carbon steel for fire cooking because of its heat retention. It's much easier to control cooking temps.

    Perfectly crispy bacon
    seasoned shrimp deveined with shell on [copyright david lewetag ii]
    Seasoned jumbo shrimp deveined with shell on

    Salt, pepper, and a solid sprinkle of red pepper flakes were all that was needed for these beauties. Keeping the shell on helps keep flavor locked in and cook without becoming dry.

    shrimp and linguini in garlic butter sauce with parsley [copyright david lewetag ii]
    Fire-cooked shrimp linguini

    Dried pasta was just under-cooked in a pot of salted water then transferred to the cast iron, which already had butter, garlic, and shrimp. Just a couple more minutes until they all combined and were done.

    I've never made pasta on a fire in this way, and it was immediately clear that I'd do it again in a heartbeat. Don't forget a squeeze of lemon and a good drop of cheese before diving in.

    spices for flatiron steak [copyright david lewetag ii]
    Flat iron spice rub

    I made this ancho chili rub three days prior to cooking. The steak was generously coated in it and wrapped in plastic wrap. Can you name all the spices here? I'll tell you if you're interested - just get in touch.

    flatiron steak ready to be rubbed [copyright david lewetag ii]
    Flat iron steak
    Flat iron steak with ancho chili rub

    Now, this rub was done ahead of time so I could wrap the steak in plastic for 2-3 days prior to cooking.

    fire roasted potato [copyright david lewetag ii]
    Potato - cooked in the fire
    Garlic, mushrooms, and butter for the steak
    Crappy picture of the flat iron cooking with cremini, shallot, garlic, and butter

    Hey, sometimes photos don't come out so great when you're camping!

    flat iron steak cooked in lodge cast iron pan over fire [copyright david lewetag ii]
    Flat iron cooked in Lodge cast iron over fire
    cooking salmon in lodge cast iron pan with butter and garlic [copyright david lewetag ii]
    Salmon - cooking skin-side down first

    More garlic and butter for the salmon, which was topped with some dried dill. Basting was key.

    salmon cooking in lodge cast iron pan after skin is crispy [copyright david lewetag ii]
    Salmon - cooking on second side

    Even Leela joined in on the salmon fun. We cut the smaller, thin edge and cooked it for her. She was ecstatic to say the least.

    finished crispy skin salmon cooked over fire [copyright david lewetag ii]
    Perfect crispy-skin salmon
    leela looking at bacon [copyright david lewetag ii]
    Leela - so happy in her new surroundings

    🔪 Cooking Gear

    • Lodge 12" cast iron skillet
    • Chef knife
    • Long tongs

    🐶 Leela Storm's Suggested Pairings

    • 🎵 Miles Davis - So What (one of my favorites for cooking)
    • 🍺 Bell's Two Hearted IPA
    • 🍺 Founders Milk Stout

    🍽 Kitchen Critique

    Going "glamping" and still wanting to cook things outside of kielbasa-on-a-stick or hotdogs (which I still do) is always a rewarding challenge... I think because of the unknown outcome - which could be amazing or lackluster. I'm just as nervous wanting a great meal fireside as I am at home by the stovetop or smoker, but also relaxed, knowing it's exactly where I want to be.

    I'm also amazed by what can be done when things are simplified and forced into a box - in this case, a 12" Lodge cast iron skillet with limited ingredients. Sure, some random prep was done in advance, but only to:

    • Save chopping time on the supplied cutting board
    • Increase beer-drinking time while enjoying our time away with Leela

    ✔ Takeaways

    • Sometimes one skillet and simple ingredients are all you need to create dynomite dishes.
    • Leela loved the break, and your doggy would too - so take them along!
    • Camping doesn't have to cramp your cooking style - don't be afraid of fireside cooking.
    « Dutch Oven Quick Bread
    Homemade Pappardelle Pasta Noodles »
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