Since we bought our camper this summer, we've been exploring more outdoor cooking, including in our 12" camp dutch oven (camp dutch ovens have three legs on the bottom to be placed over hot coals).
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| Our Camp Chef 12" Camp Dutch Oven |
I've read a number of cookbooks and searched for recipes online- given the nature of the multiple variables with outdoor cooking, don't expect exact instructions. The trick is to get the right number of charcoal briquettes going below the pot and on the lid, to rotate the pot regularly (we use the claw of an old hammer to lift the lid and lift the bail handle of the pot). We use long tongs to move the briquettes around and place them on the lid.
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| St Croix State Park |
Here are some recipes we've tried.
We made this
Sausages and peppers cooked in beer recipe at St Croix State Park. It turned out well, and was pretty fool-proof, since we started with cooked brats that wouldn't kill us if they were a bit underdone.
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| We cooked broccoli on top of the hot coals on the dutch oven lid |
Next, we cooked chicken in coconut milk while hanging with family at the Golden Chipmunk campground in Wascott, Wi. We had the dutch oven cooking over briquettes in the fire pit and built a wood fire to the side over which we seared brussels sprouts (in a
cast iron skillet, of course) with our new tripod over the fire.
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| Enjoying a beer while rotating the pot every few minutes to avoid hotspots. A claw-hammer makes a great tool to lift the pot and lid |
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| Brussels sprouts looking good, too |
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| What fun is camping without coffee? French press in the morning and the mid-afternoon Italian espresso |
William O'Brien State Park, we created our own chicken stew. We heated oil in the bottom of the pot over briquettes (it took a while to get the briquettes to heat up- it had been raining all day and the fire pit was soaking- plan extra time with this kind of cooking) and browned about 5 pieces of skin-on, bone-in chicken. Then we added some water and some chopped vegetables: parsnips, small new potatoes, onion, carrots, celery, as well as some rosemary and thyme. We let the whole thing cook down, stirring occasionally and rotating the pot. The veggies softened up in the chicken fat and everything caramelized a bit. The final results were AMAZING. We're definitely doing this again!
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| Trying to get the briquettes to heat up in a wet fire ring |
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| Cooking next to a fire to help the briquettes along |
I don't have any pictures of the final result as it was pitch dark when it was done, but that was part of the fun.
In June, 2020, we cooked right on the edge of Superior at Lamb's campground. I tried baking in the Dutch oven for the first time. I cooked sourdough biscuits (below), then used the hot coals to cook a
from-scratch 9" chocolate cake. They both came out beautifully. The second night, we cooked
pork chops with mushrooms in cider vinegar.
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| Half-batch of sourdough biscuits cooked in the Dutch oven |
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| Pork and veggies in a cider sauce |
Later in June 2020, we stayed at Fort Ridgely State Park. We cooked pork chops seasoned with ranch powder in oil over the fire grate,
potatoes roasted in foil, and broccoli over the lid of the dutch oven over the fire. I made sourdough flatbread and cooked it over the fire grate- it was really good (recipe below). We cooked
chicken marbella in the Dutch oven, but placed the pot in the fire coals rather than using briquettes. It was really good. We also cooked
apple crisp in foil packets. And we always enjoy coleslaw while camping, and tried a new
peanut coleslaw dressing. We tried making cherry crisp in the Dutch oven, and it was a fail, only because the canned cherry pie filling we used was so bad- we won't do that again.
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| Pork chops and broccoli over fire, potatoes in foil in fire |
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| Starting chicken marbella, grilled sourdough flatbreads |
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| Apple crisp foil packets |
In July 2020, we did a 1-week camping trip. It took a good deal of meal planning and advanced preparation, but we ended up eating very well all week. In addition to many of the recipes we've enjoyed previously, I made a batch of
shredded pork ahead of time that we froze then heated for dinner and served with
ranch beans.
I made
"woof'em" sticks out of two sizes of dowels, and we made woof'ems (or campfire eclairs) with chocolate pudding centers (we've since learned that butterscotch pudding is even better). We also tried roasting Easter Peeps marshmallows, but they didn't turn out as good as plain regular marshmallows. A roasted marshmallow dipped in Baileys is a nice treat, too.
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| Roasting woof'ems, WI Dells, July 2020 |
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| Campfire breakfast- sausage patties, biscuits roasted on the grate, egg scrambles in the pie iron. Door County, July 2020 |
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| Coffee break and fresh cherries (including a cherry pit spit-kick contest) - Madeline Island, July 2020 |
Finally, I anticipated that anything chocolate would melt in the hot car and campsite, so I didn't make chocolate chip cookies but rather asked my former colleague Dennis for his rice krispies treat recipe, as the ones he always brought to work potlucks were soft and chewy. This makes a BIG batch, but they stay soft for some time, and they're great for camping and travel.
In August of 2020, we went to Frontenac State Park. We pan fried chicken over the campfire for the first time, in the spirit of Stroud's in Kansas City, we dredged it in flour with salt and pepper, and fried about 15 min per side in peanut oil. It was a hit, including cold leftovers for lunch the next day.
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| Frying chicken in Grandma Margaret's Griswold |
The burner guard we had "custom made" by a very handy T@G owner in WI who posted about the one he made for himself on an online T@G community site works great- no more flame-outs!
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New burner guard protecting flame for blueberry pancakes
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We also made
bratwurst stroganoff in the dutch oven, using really good-quality brats and using beer instead of wine.
At Cascade State Park over Labor Day 2020, we made sourdough pizza cooked over the campfire. I made a half-batch of
sourdough pizza crust, packing the dry ingredients separately and mixing when we were ready to cook. I rolled the crust out on a cutting board with the side of a glass and parcooked it on both sizes in a hot cast iron skillet, then topped it with
pizza sauce, cheese and pepperoni. We covered it with the dutch oven lid until the cheese was melted.
Andy also really enjoyed frying some freshly bought Superior white fish, because apparently he can't think of camping now without frying something.
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| Frying fish in the tiny cast iron griddle |
In September we camped with Meg and Ben at Merrick State Park in WI. On Friday night I heated chili I'd made in the dutch oven and topped it with a half-recipe of cornbread until cooked through, along with roasted brussels sprouts and a salad made with pears we'd roasted over the fire, goat cheese and grapefruit vinaigrette. Dessert was
apple hand pies, warmed slightly over the fire. On Saturday night, we had to do more fried chicken. I decided to try a small batch of
fry bread, along with our delicious
ranch beans, made before and heated at camp, and coleslaw.
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| Fry bread |
Breakfasts include
pumpkin pancakes and make-your-own goat cheese and red pepper omelets in the pie iron, as well as
skillet fried potatoes. Covering the potatoes with a lid for a bit helped them soften and cook better.
Dennis' Rice Krispies Treats
One large box of Rice Krispies (24 oz)
2 Large bags (16 oz each) of mini marshmallows
1 stick butter
1 jar of marshmallow creme
Melt butter on low heat. Add marshmallows. Once they are almost melted add the marshmallow creme. Once all melted add Rice Krispies. Spread in large greased pan (can barely fit in 9X13).
Sourdough Biscuits
Yield:
8 biscuits
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/3 cup margarine or 1/3 cup butter, cold
1 cup sourdough starter
Directions:
1 Sift together flour, salt, baking powder and baking soda.
2 Cut in the margarine or butter.
3 Mix in sourdough starter.
4 Turn out dough onto lightly floured board.
5 Knead a few times, until all of the flour is mixed in.
6 Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased
baking sheet.
7 Bake at 425°F for 12-15 minutes, until slightly brown
Sourdough Flatbread over the fire
(Reduced recipe- for 2 people)
1/4 c sourdough starter- can use unfed
3 Tbsp warm water
1/2 tsp yeast
3/4 c flour
1/2 tsp salt
2 tsp olive oil
dried herb(s) of choice, such as rosemary
Mix all and knead in mixer with bread hook. Put into a food storage container or zipped baggie in the fridge/cooler, where it can last a few days before use. Roll or pat thin portions and cook over the fire on a grate, turning with tongs.
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