Camp Cooking in General
(from cokerlj’s recipe box)
A helpful list of guide lines and tips!
Source: Ron Coker, Linda Coker
Categories: Camping, Tips & Hints
Ingredients
- See directions...
Directions
-
Important cooking tip…remember the saying “Two over…Two under”. This refers to the size of the Dutch oven you are using. All cast iron Dutch ovens are numbered…usually 10 or 12. This refers to the diameter of the Dutch oven. The saying “Two over…Two under” refers to the number of coals you need for cooking. If you have a #10 Dutch oven you will place 12 coals on top of the lid…or “two over” the number 10. You will place 8 coals under the Dutch oven…or “two under” the number 10. The same goes for a #12 Dutch oven…you will place 14 coals on top and 10 coals under the oven.
-
Many of the recipes in this book tell you to line the dutch oven with foil. We have actually discovered clean-up is much easier if you just cook directly in the dutch oven without the foil liner.
-
When making a foil pack…always use two layers of foil even if you use “heavy duty” foil. Never cook foil packs directly on flames, build up a good bed of white hot ash and coals and bury pack in the hot ash and coals. Be sure to leave air space in the pouch, the space allows for steam and condensation which cooks your food quicker and helps to control any burning. Adding as little as 1-2 tablespoons water to the foil pack will all more steam, thus cooking quicker. Make your foil packs ahead of time at home, mark individual packs with a sharpie marker…freeze…but be sure to thaw prior to cooking as it will cook on the outside and not be done in the center.
-
Do as much “prep” work at home before camping and you will have more time to enjoy your camping experience.
-
Freeze as much “stuff” as you can…the frozen foods will help keep other foods cold and thaw slowly…will eliminate the use of lots of ice and possibly soggy “stuff”.