Monday, April 27, 2009
Camp Dutch Oven Cooking
At our family reunion (see earlier posts), I prepared a camp dutch oven meal for everyone. They were thrilled with the results and many of them had no idea what I was talking about when I told them I was going to do it! We had a pot roast cooked with potatoes, carrots, and onions. What is a "camp dutch oven?" It is a cast iron dutch oven with three legs and a flat lid. The stubby legs allow air to flow underneath as the coals cook, the flat lid is to hold hot coals. You can do anything with a camp dutch oven that you can do with your stove or oven at home. When the pile of coals turn white, place about 8 or 10 underneath the dutch oven and cover the lid with coals. For a pot roast such as I cooked, the cooking time is about an hour. Ours took longer because the 5 pound roast was still partially frozen when I placed it in the oven. I had carried it all the way from New York to Alabama, frozen and wrapped in two layers of foil in my cooler. After two days of driving, it was still frozen almost as solid as when I left New York on Thursday morning!!!