WildSnow Weekend — Rome’s Pie Iron


Post by WildSnow.com blogger | December 28, 2014      
Early morning,  WildSnow Field HQ.

Early morning, WildSnow Field HQ.

Backcountry skiing certainly burns calories and builds up an appetite. We enjoy experimenting with camp cooking at WildSnow HQ so it was a special treat when a friend gave us a Rome’s Pie Iron.

At our friend’s suggestion, we filled the pie iron with buttered bread and blueberry pie filling and cooked it over the coals in our wood stove until golden brown. It was indeed tasty. For lunch the pie iron turned our limp ham and cheese sandwiches into melted toasty goodness. Next trip I’ll bring eggs to make breakfast sandwiches. Thanks George!

Rome's Original Pie Iron

Rome’s Original Pie Iron

Recap of WildSnow posts for the week of 12/22 — 12/26/2014:

Ripping Ligaments & Snapping Bones — Tech Binding Release Testing

Triple Treat — Dynafit Speed on Fischer Hannibal, Spiced with Maruelli

La Sportiva Chalten Ski Touring Pant — Review

Merry Christmas from the WildSnow.com Crew

K2 Coomback 104 (2014-2015) Review



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Please Enjoy A Few Suggested WildSnow Posts


Comments

3 Responses to “WildSnow Weekend — Rome’s Pie Iron”

  1. Jim Knight December 28th, 2014 10:41 pm

    The only thing better than a pie iron is a double pie iron. For the sake of harmony and efficiency – get one!

  2. Lisa Dawson December 29th, 2014 8:17 am

    Jim, we might just do that. Happy Holidays!

  3. George December 30th, 2014 6:55 pm

    Try any leftovers in the pie iron as a grilled sandwich. I have heated up fajitas, sloppy joes and any sandwich meat with cheese. Glad you enjoyed the blueberry pies.

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