200A and 202 reproduction
frames back
in stock.
jWoodyNE
Tonight's cook was... interesting, exciting, and educational. Did beer brats (Beer was local to Lincoln, NE - Empyrean Brewing's "Burning Skye" Scottish Ale), onions and peppers, beer cheese sauce, and deep fried french fries - on cast iron over my new-to-me Coleman Stove, running on profane.

Poaching brats in beer and onions to render out most of the fat and then finishing over direct heat, is old-hat for me. The beer cheese sauce was a new thing (1c beer, 12 oz cream cheese, 2c shredded sharp cheddar), and though it turned out okay, we think it needed a bit of thinning out as a texture thing. The deep frying of french fries got real interesting real fast as it started to rain on me and my oil, I had to quickly grab Sweetie to hold a umbrella over the stove. The frozen fries dropped the oil temp way too far, and by the time I got it up again they were kinda overdone Ã°Å¸Ëœâ€¢ Might need to go with DIY homefries next time.

I'll call this a successful first-try test case, and I look forward to all the new opportunities this cooking rig will provide my family to serve Others (Power Outages, Show-Up-At-Your-House-And-Cook-Outside, Garden Open Houses, ect).

I'm thankful to my personal Higher Power for my tools.

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3 Burner Coleman 426B, on my Dutch Oven Table with a propane tree (a propane lantern can be fitted on the top of tree for Autumn/Winter dinner cooking)

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"Burning Skye" Scottish Ale, yellow onions, and Burning Skye Brats from Super Saver. Simmer 10 min, until about 130F, then finish over direct high heat.

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It's about Go Time on the fries.

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Yum. These came out perfectly.

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Not too shabby. Looking forward to improving on this...
 "qui tacet consentire videtur" - He who is silent, when he ought to have spoken and was able to, is taken to agree.
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GCinSC
That might require an independent tasting panel. I’m volunteering. 
Gary, self acclaimed Cast Iron Camp Cook & Tinkerer.
Coleman 275 Appreciation Syndicate #0154
Mil-SpecOps #0308
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BSAGuy
I'll be right over with a 6 pack in hand!
- Courtenay
Be Prepared
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jWoodyNE
My wife and I love hosting company.  If any you all ever find yourself in the Midwest near Lincoln, Nebraska, give us a holler!
 "qui tacet consentire videtur" - He who is silent, when he ought to have spoken and was able to, is taken to agree.
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Anthony Va
Man those brats look good
Anthony

Coleman 275 appreciation syndicate #0220
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Chucker
You done right with that!
Chuck
"Stop being angry, and forget about getting back at people; do not worry -- it only causes harm." Ps. 37:8
Eye-SEE-C-C Member #1333 -- MilSpecOps #003
"Michigan - from the Ojibwa word “meicigama,” meaning “great water.”
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Majicwrench
LIncoln, heck I get there all the time.....

Wait, no I don't, but maybe I could, or should, dang that looks good. 
Keith
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dbhost
Certainly not the way Opa taught me, but it looks good.
Love my old school Coleman liquid fuel gear. Looking for tips and tricks to make the most of it.

-Dave
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Lhoffm4coleman
That there is a meal fit for a king.  Bon appetite'!
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1hpycmpr
That looks really good, James.  I love pictures of folks rustling up some grub on their stoves!  Thanks for sharing!
Mark
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dave
Looks good, i did the same last night. Good way to cook brauts!
275 Apreciation Syndicate Member #0019 dave !

COLEMAN, AMERICA'S TOP OF SALES LANTERN IN THE USA!!
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dbhost
Just curious, did your 3 burner come with the tank / generator assembly, or just the propane adapter?

I occasionally could really use a third burner, hence why I have both white gas, and propane stoves, but would happily get rid of both my propane stoves, and my 424 in favor of say a 428 3 burner dual fuel... Say making coffee, AND pancakes in the morning...

However, I had never considered orienting my griddle the way you did here... You may have solved my problem for me without asking...

I have that same Lodge / Outdoor Gourmet griddle. (Academy sold them branded as Outdoor Gourmet back in 2005 - 2006 time frame...). Kind of curious, does the entire griddle get hot somewhat evenly or do I really need to have it over 2 burners? My typical breakfast cook is coffee and sausages or bacon first, once that is done, set the meat aside under foil and a towel to insulate, then cook the pancakes or french toast and eggs on the griddle...
Love my old school Coleman liquid fuel gear. Looking for tips and tricks to make the most of it.

-Dave
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jWoodyNE
Thanks for the compliments everyone 🙂

@dbhost , the stove did come with a CF fuel tank but it wasn't fit-for-service, and since this model had a one-of-a-kind tank I've only ever used profane with my 426B.  In the photos I had already cooked the peppers with griddle oriented over two burners, and was just holding the peppers hot with the griddle oriented front-to-back.  I'm not sure if the whole thing would have heated evenly with just one burner or not.

I know lots of ppl with the 3 burners love them for breakfast for exactly the reason you stated, you can do coffee and cook at the same time.  The other option would be to use a single burner stove like the 502, which I'm planning on trying out my new 6-cup glass percolator with here sometime soon.
 "qui tacet consentire videtur" - He who is silent, when he ought to have spoken and was able to, is taken to agree.
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dbhost
Well, when I consider my methods, I never really cook with more than 2 burners at home either, except on Thanksgiving and Christmas (wife and I both do the holiday cooking, we each have family favorites...)

I probably ought to reconsider methodology before I rethink the devices. Something I had asked about I guess last week, was keeping the brewed coffee hot. 

I pretty much won't do anything before I am at least halfway through my first cup of coffee, so I could easily solve this problem by technique and adding one smaller less expensive bit of gear. A thermos. Already picked one, forgot to grab it at Wally World yesterday... An Ozark Trail double wall stainless steel insulated bottle. Perfect for holding my coffee while I cook other stuff... 

To the subject of CF / vs Propane. I see the style of tank that model used. The old cylinder type. I am not sure the 426B would accept it, but I have seen old Coleman stoves with the cylinder tanks that developed holes, replace the tank with the newer style tank and regulator from a 425. If you had one handy, or knew someone with one that would be willing to let you test it out, might be worth checking out IF you wanted to go back to CF.

Anyway, back to the brats. I never pre boil mine in anything, never considered it.  Just not how I was taught. HOWEVER, I suspect that is a common way of doing it. LOTS of the German places I have been to, the brats are much softer than I would expect. And they are always advertised as "Beer Brats".

I have been buying Johnsonville Beer brats, that have been in the mix when the sausages are made, and I simply grill them on the griddle over low / medium low heat with the peppers, and onions, until the moisture in the sausages splits the casing, or the casing has a nice even browning / very light char and the veggies have caramelized.

Serve that over a roll, we really like the Costco hot dog rolls, and with sauerkraut, one of the few things I like kraut on... 

I might just have to try your method next time. It looks fantastic...
Love my old school Coleman liquid fuel gear. Looking for tips and tricks to make the most of it.

-Dave
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