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Big City Camp Cooking

Daily Schedule: November 4-6

Friday November 4, 2016

Welcome reception at El Cosmico:  7:00pm – 8:30pm

  • Introduction to El Cosmico and Far West Texas
  • Brief overview of the upcoming events and classes


  • TBA


  • West Texas margarita class sponsored by Dulce Vida Tequila


  • Margaritas
  • Beer
  • Wine


  • Chips, salsa, queso, and guacamole
  • Citrus shrimp ceviche
  • Grilled 3-cheese quesadillas
  • Adobo pork street tacos
  • Cookies with fresh strawberries

Saturday November 5, 2016

Coffee and Breakfast in the lobby:  8:00am – 10:00am

Morning Class: The key to a successful cookout, whether you are at home or in the field, is the selection, pre-prepping and cooking, and packaging of your food,  We will start in the El Cosmico Kitchen, learning how best to plan and prep your foods for camping.  Moving to our outdoor kitchen, Lou will demonstrate cooking surfaces (live fire and propane burners), utensils (best pots & pans), and how to cook the food we prepped and put it on the table. 

Camp Cooking Classroom with Lou Lambert at Outdoor Kitchen 10:30am – 1:00pm 

“How to stage and prep for camp cooking event”  (method and reasoning)

  • Part 1:  camp cooking food prep class
  • Part 2:  cook lunch and Shiner beers at campsite 


  • Chopped slaw w/ honey citrus dressing
  • West Texas chicken tortilla soup
  • Grilled adobo beef rib-eye with poblano rajas
  • Grilled flour tortillas
  • Camp beans and Spanish rice
  • Tres leches berry shortcake

Drive to the Bunkhouse at 5:00pm

Grilling + Dutch Oven Cooking 5:30 pm until the party's over

A crash course in cooking over a open flame.  We will start by learning how to build the perfect fire with wood, charcoal, and fire barrels.  In the Dutch ovens, we will cook breads, desserts, and classic sides for the barbeque dinner.  We will grill the perfect steak and learn how to slow-roast a leg of lamb. 


  • Romaine salad, creamy lemon, avocado, green onion
  • Dutch over three onion focaccia bread
  • Roasted creamer potatoes
  • Grilled asparagus with sherry shallot vin, fines herbes, eggs
  • Wood grilled beef tenderloin with border chimichurri
  • Achiote grilled shrimp skewers with romesco
  • Apple and blackberry crisp with homemade Mexican vanilla ice cream


  • Beer provided by Shiner


  • Campfire and music under the stars by Dan Dyer

Sunday November 6, 2016

Camp Breakfast in the Field at El Cosmico: 10:00am

Everyone’s favorite campout meal is breakfast.  We will learn the basics – perfect buttermilk biscuits, breakfast sides, and different styles of cooking eggs. 


  • Buttermilk biscuits, jam, whipped butter
  • Corned beef hash
  • Green chili grits
  • Poached eggs
  • Omelets cooked to order
  • Griddled pancakes with berries and maple syrup
  • Fresh cut fruit


  • Coffee
  • Juices
  • Water

Camp Cooking Group Photo:  11:30am

Fond Farewells