Grilled pocket stew, winter squash and bison chesseburgers

Pocket Stew and Cheeseburgers In Paradise

We eat lots of vegetables and some meat on the road. Precooked meat such as precooked sausages, ham or turkey breast are convenient, but sometimes we want something different. This dinner was simple to prepare and yummy.

We like Manchego cheese for it’s tangy flavor, semi-hard texture and it keeps well. We purchase hormone and anti-biotic free bison from Gunpowder Bison & Trading Co. Any combination of vegetables can be used for the stew and larger winter squash could be roasted if cut and cleaned before wrapping in foil.

Roasted Pocket Stew:

  • 1 medium potato cut in 1/2 inch chunks
  • 1 small summer squash thinly sliced
  • 1 small onion chopped
  • 1 carrot sliced
  • 1 Poblano or Anaheim chile cut in 1/2 inch pieces
  • Please cut vegetables on a sheet of aluminum foil
  • Drizzle with olive oil, add black pepper, dried basil and oregano
  • Seal the foil on around the vegetables and roast over hot coals for 10-15 minutes until done

Roasted Winter Squash:

  • Wrap a whole small winter squash, like Delicata, in foil
  • Roast on hot coals until tender to the touch, 10-15 minutes
  • Cut in half and spoon out the seeds

Grilled Bison Cheeseburgers:

  • Rub bison patties with olive oil, salt, & pepper
  • Grill until done
  • Layer thin slices of Manchego cheese over the hot burger
  • Serve with grilled pocket stew and winter squash

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