RE: Dutch oven
This is a simple way to make a nice roast with the trimmings.
I have a large case iron dutch oven for camp cooking. Since it is about 25 years old it is well seasoned.
If you have a new one, break it in with a little beacon. Fry it in the oven, drian the grease off and wipe it out. Now take about a 4lb roast, season it with salt, pepper and whatever spices you like, brown it in the oven to seal the outside of the roast, no more than a quick browning.
Cut about six or eight celery stalks and place them in the oven , set the roast on them, add carrots, onions and 1/4 potatoes around and over the roast and then add about a cup of V8 juice.
Before you actually start preparing the food, dig a hole about 6inch larger than the oven in height and circumference. Build a fire of hard wood or charcoal in the hole so that it becomes white hot coals.
Once the food is set up in the oven, place the lid on it, spead the coals evenly around the pit, bottom and sides, setting enough aside to place on top of the lid. Place the dutch oven in the pit or hole put the remaining coals on the lid and cover it completely with the dirty. Do not pack it down.
Now go hunting or take a nap and in about 3 hours you will have a fantastic meal ready to serve. The time will very on the size of the roast and if you have covered the oven compltely nothing should burn. The roast will cook in it' s own juices and every thing will be done and tender.
Don' t over do the amount of coals. The enter hole does not need to be lined with coals. Just have them spread evenly. If you have ever use a Weber with indirect heating, think of it as the same thing.
The cast iron is a great conducter of heat and the coals will burn under ground with the oxygen that is there when you back fill the hole.
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Now you have to picture a combination of PeeWEE Herman and Wally Cox but with less muscle tone, trying to be intimidating None of this is funny! Message edited by Cougar Mag -- 1/7/2005 1:16:42 AM >/b]
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