Cream Can Cooking

Introduction: Cream Can Cooking

Great Outdoor cooking in one fun container.

Ingredients for Cream Can Dinner
(Serve's approximately 30 to 35 people)

5 pounds of fresh sausage
5 pounds of smoked sausage
5 pounds of polish sausage
2 heads of cabbage (cut cabbage into quarters)
4 to 6 pounds of carrots (baby carrots work the best)
5 to 8 green peppers (cut green peppers in half)
5 to 8 onions (leave onions whole)
3 dozen (36) ears of sweet corn (clean corn - remove husks)
20 pounds of potatoes (smaller one's or cut larger potatoes in half, clean but leave skin on)
Seven 5 pound onion bags (make sure the paper is removed from the bags)
Fill onion bags with mixture of vegetables
Corn and potatoes _are_not_ bagged up.
Other things needed:
Concrete blocks
Angle iron rails
2 pounds of butter, ketchup, mustard, salt, pepper
Cookie Sheets with sides, cake pans, large bowls
Heavy duty aluminum foil
Dinner rolls
Line the bottom and side of the cream can with the aluminum foil.
Aluminum foil goes up approximately one third up the inside side of the cream can.
Stand the corn on end at the bottom of the cream can.
Add water.

Step 1: Prep Work

Prepare by inserting ingredients into plastic mesh cooking bags. 

3 dozen Sweet Corn
20 lbs Potatoes
5 - 8 Onions (cut in quarters)
5 - 8 Green Peppers (cut in half)
4-6 lbs Baby Carrots
2 Cabbage Heads (cut in quarters)
5 lbs Fresh Sausage
5 lbs Smoked Sausage
5 lbs Polish Sausage

Step 2: Fire Pit Setup

15 to 20 minutes before cooking start a camp fire.  To build your camp fire quick use split wood and skinny branches about 1" thick or less.

Step 3: Line With Aluminum Foil

Line the bottom and sides of the cream can with aluminum foil.  Continue up the sides for about 12 to 16 inches.

Step 4: Layer 1: Sweet Corn

Insert Sweet Corn on end.  Three dozen will fit around bottom of cream can.

Step 5: Water

Cover corn layer in water.  About three gallons!

Step 6: Layer 2: Potatoes

Potatoes go on top of Corn layer. 

Step 7: Layer 3: Carrots and Cabbage

Carrots and Cabbage are next on top of Potatoes.

Step 8: Layer 4: Green Peppers, Onion, Cabbage

Now insert green peppers, onion and remaining cabbage.

Step 9: Layer 5: Fresh Sausage

Fresh Sausage is coiled on top of vegetables. 

Step 10: Cover - DO NOT SEAL

Place cover on top.  DO NOT SEAL.  Make sure the steam can escape.  (Start your timer when it starts to steam)

Step 11: Layer 6: PreSmoked Sausage

Put in presmoked sausage after an hour to hour and half of cooking.  Cook for one more hour or so.  Total of two to three hours of cooking time total.  Do not forget to keep adding wood to the fire!

Step 12: Complete

Cream Can is Done!  Serve it up. 

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    10 years ago on Step 2

    Good one Mate - over here in New Zealand we use the old stainless steel beer kegs as a portable "HANGI", you can also buy 3 tier ones. Have you tried wrapping the sweet-corn in aluminium-foil and placing it on top of the other vegetables?? .
    ps Hangi - is the traditional method of cooking used by the Maori of New Zealand.


    Reply 6 years ago

    spent 3 or 4 months with a Maori family in papa Kura . One of the best times of my life.


    7 years ago on Introduction

    bad move, it's a galvanized can with a sketchy solder on the seams. both are bad when you ad heat to them. get a stainless one from Lehman's. better safe then sorry


    10 years ago on Introduction

    In Maine we use a giant pit, several large stones (no snickering now), seaweed, and slightly different ingredients:


    10 years ago on Introduction

    That looks delicious!
    If creamery cans are scarce, try one of these... I dont know where to find plastic mesh cooking baks, though.


    10 years ago on Introduction

    Milk cans are hard to find,and are not cheap around these parts when you do,but this looks like a fine way to cook.


    11 years ago on Introduction

    Wow - so that is how it's done! Invite me next time you have one! :)