Over the Mountain Classic Truck Camping Firebox Stove Cooking Adventure with Dogs Maggie Ursa

Nice spot, huh? I have some new parts for the sumo system. I tested out prototypes on my last trip and I think the design is final. As long as I don't run into any hiccups on this trip then we will go ahead and offer these and this video will be the launch of these side burner brackets. Let's set up the sumo system with the five inch firebox. Put it all together. This is our griddle and this is our heat shield. These attach just like this. These brackets make it so you can mount the gas burner on the sides of the firebox stove. I moved this one up because I want its height to match this position inside. So let's go ahead and run those through the gas burner into all of these positions. I'm gonna keep this side as low as it'll go because I'm gonna do some baking over there. Tonight I'm making spinach calzone. My wife and I go to a restaurant called La Dolce Vita and I always order the spinach calzone. I just love it. I think I can do it. I'm going to use a diffuser plate on all three burners and let's go ahead and set up these hangover sticks. We'll set these in their high position so that they will match the height of the top of the firebox. These are just the regular hangover sticks so we'll set those at our baking height. We will be using the griddle up on top. Put some oil in our pan. Add in some spicy sausage. All right I'm gonna go ahead and take this off the heat. I am going to deep fry these calzones. So let's get out the casserole five-way cast iron pan and we have the handles. We have the bracket for the deep fryer basket. Let's go ahead and get it put together. Light up our oven burner. I do have my air bake pan but I've found that baking with gas runs a little bit hotter so I made this silicone baking pad. I cut this silicone baking pad to fit. A little loaf of bread right there. Stretch it out a little bit. Wrap it with our four panels. Six panels. Put our little lid keeper bracket in place and then drop that down right there. I've got some baby spinach here. Let's go with that much spinach. Garlic, onions, and sausage. Ricotta cheese. Quite a bit of that. Just a little bit of heavy cream. We've got some parmesan cheese. I'm gonna put quite a bit of that in. There we go. I'm gonna grade some of this nice mozzarella cheese with my custom grater. It's very soft. So I might just go back and forth and change directions with this because it is very very soft. A nice big handful there. Let's do one more of those. Ursa's getting very excited. She loves cheese. Okay so there's another nice big handful of that. Let's go ahead and get some lemon juice in there. That should do. Salt and pepper. Start getting this all incorporated. All right that should work. Now let's get our pies ready. I totally forgot to bring my pie makers. I bought this pizza dough and it comes in a can. Let's just see what we can do about making this more like pizza dough. It's really thick right now. Create a little bit of a calzone shape. Stuff this calzone and flatten it out. Otherwise it may take forever to cook. Make sure this edge is well sealed. Lay our calzone inside and let it cook. My hopes are high for this one. This could be so so delicious. Let's take a look at our bread. See how it's doing. It did rise. It might be getting close. It's not browning on top at all. Let's just go ahead and turn it. It's hot. Let's see if we can't get a nice french bread out of that. This is the big moment where we need to turn this. I'm a little worried about it because it is big and heavy. It seems to be holding together really nicely. Let's just bring it up and hang it. There we go. Looking good so far. Let's go ahead and pull our calzone out. We'll let it drain there for a minute. Let's go ahead and take our bread out. Let it cool. It is hot. That is so hot. We're almost ready to plate this whole meal up. As hot as this bread is, I'm going to go ahead and try to cut it. It is very hot. Let's just see if I can carefully cut it with this chef's knife because I don't have a bread knife. It looks like I was successful. Let's see if I can just get this crust over here to tear. Not exactly, but I have a couple of very nice pieces of bread there. Spread some butter on. Got a little too much butter on that one. We'll share some over onto this one. All right, I've got some garlic salt here. We'll go on our bread with the garlic salt. Parmesan cheese. I'm just going to close this up so it'll stay nice and hot. Look at that. Beautiful. Still nice and hot. I warmed this bottle of marinara up in the sun over there on the top of my truck. Parmesan, just to finish it off. Maybe some salt and pepper. A little salt. Now is the big moment. Look at that. Holy smokes. It's definitely melty. Doesn't that look fantastic? Look at that filling. It's just soft and melty. Let's taste it. Oh yeah, that's good stuff. Let's try this garlic bread. Wow. Well, that is very delicious. I like the sausage. It's good. Good stuff. Okay. Okay, Maggie. Good girl. It's only eight o'clock, but Maggie wants me to make her bed. What I do for the dogs is I take these goat packs. That gives me the most amount of cushion. Okay. You can tell she likes it. Good girl. You like it? Good girl. Yes, it's Maggie's bed. I don't think hers is ready for bed. I thought I might even go for a little walk or something. You want to come try your bed? Come here. Come try your bed. Good girl. How are you doing? You're not ready to get in bed? Go. Come on. Come on. Good girl. Here you go. Her tail's wagging. Does that mean she likes it? I don't know. I don't know. Good girl. Good girl. You like it? You don't like it? Okay. I guess it's time to get up. Good morning. Here's our view from bed. How nice is that? You want your food? Yep. Good girl. Okay. I'm getting it. I'm coming. Okay. Hold on. Bath. Bath. Bath. No. No. Okay. I have a pretty ambitious one pot meal planned for breakfast. I'm going to do a French toast one pot meal with cream cheese and orange marmalade. I'm going to go in with three eggs, some heavy cream, kosher salt, quite a bit of black pepper. Let's mix that up. Okay. Let's build this in layers. I'm going to start off with a little bit of my egg cream mixture. We'll have plenty of bread treats for the dogs. So I'll drop that in. I'm going to go with a couple of slices of this cream cheese. Man, that cream cheese is sticky stuff. All right. I think I'm just going to do dollops of cream cheese. Then we're going to go with some of our orange marmalade. Build up my layers like this. Another slice of bread. Let's start on our third layer. This is our last layer and I'm not going to put the cream cheese and everything on top. I'm going to use this last piece of bread to kind of push everything down just so that the egg mixture can soak into everything. That'll give us a bunch of that pepper right there on top. And I think that is ready to go. I had the guys make me this. This is ceramic wool encapsulated in this stainless steel. And I'm also going to put one of these silicone baking pads on top. Let's adjust that. Let's put our special, I don't know what to call it, and our silicone pad. Put our box pot up on top. I'm going to connect this together. We'll get it on. I'm going to leave the lid off. I've gone kind of back and forth on that but I'm landing back on the idea of keeping the lid off. Let's cover it up. Good job. Come here. Let's go walk up into the forest. Let's go this way. Let's see if we can make it up to that rock up there. Wow, this is awesome. Ursa, Ursa, what about this one? Holy smokes, look at that dog. Are you a cat or are you a dog? It's 30 minutes. Let's see what we have. Oh, look at that. Wow, that's looking good. And it does not smell like it's getting burned. Let's see what the internal temperature is. We're at 195 right there. 198. Right here on the very top we're at 169. So I think it's done. Wow, this might be my most successful one pot meal ever. I'm going to slide all this over. Dang, that's hot. Let me get my spatula. Wow, it smells really good. Let's see if I can get it to come out. This is the big moment. Oh nice, look at that. It's not burnt but it is browned. That's about perfect. And it was able to cook all the way through in 30 minutes and I can see exactly how brown it got. It's starting to get a little bit dark but that's really not bad at all. That's the darkest it is. Since we're going with a little bit of a citrus theme, I'm just going to do a light sprinkling of lemon juice. I've got this lovely maple syrup. You kind of do this like you're striking a flint and steel. And the maple syrup. Let's see what we have inside here. Aha, we can see our layers. Cream cheese and marmalade. Oh, it's turned out better than I had even imagined. Let's get some of that filling. Oh man, that is so good. Oh, that is delicious. I am just gonna sit right down and get serious about eating this. Wow. Oh, that cream cheese and those big bombs like that. Man, that is really nice. That is delicious. Wow. I could not be happier with how this turned out and such delicious results. I'm gonna make this again too. This is really good. Wow. Amazing. So we have two new successful products. That heat shield. I almost want to call it a puck. But that square encased ceramic fiber. That worked out great. This turned out perfect and I could do maybe four cinnamon rolls on top of that. One thing I did remember because I knew this was gonna be a really rich breakfast is I did get some milk. Milk is so good at cutting that. I don't know why. I think it might be the lactic acid. But it really hits the spot. All right, well I'm gonna finish this and then I'm gonna pack on that as good. Okay everybody, thank you so much for watching.