Grab your Dutch oven, a cast iron skillet, and a bag of charcoal. In camp, or at home in your own backyard,
you'll enjoy these recipes for outdoor cooking.
Cooking Legend
Qty. of charcoal = 2 x the Diameter of the Oven = 325º
Each additional charcoal adds 10-15º to Cooking Temperature
- Bake = coals in rings 2:1
ratio top over bottom
- Stew or Simmer = coals split evenly
|
|
- Broil = coals in checkerboard
2:1 ratiotop over bottom
- Fry or Boil = all coals on the bottom
|
Baby Back Ribs
8 lbs of ribs |
|
2 tsps. sage |
2 12 oz. beers |
|
1 to 2 tsps. cayenne |
1 cup honey |
|
1-1/2 tsps. dry mustard |
2 tbsps. lemon juice |
|
1 teaspoon salt |
Marinade overnight. Slowly cook the ribs on your Lodge hibachi grill turning and basting frequently, or broil in sauce at 325º F for one hour in your 12" camp Dutch oven.
Barbecue Sauce
3 cups tomato sauce |
|
4 tsp. celery seed |
1 chopped onion |
|
2 tsp. sugar |
6 tbsp. vinegar |
|
Garlic salt & hot sauce |
Mix and simmer ingredients in a 2 qt. camp Dutch Oven for 20-30 minutes. Add garlic salt and hot sauce to taste. Add water to
thin for marinade.
Bean Hole Beans
2 lbs. Maine State (great northern white) beans |
|
2 cups State of Maine maple syrup |
2 medium Vidalia (sweet yellow) onions |
|
1 cup molasses |
2 lbs. lean salt pork |
|
1 tbsp. dry mustard |
2 tsp. salt |
|
2 tsp. pepper |
Soak 2 lbs State of Maine Great Northern beans overnight completly covered
in water.... Remember to use this water later. Prepare bean hole (bean hole instructions are in Scoutmaster handbook).
Quarter onions and place in 8 or 10 qt. deep Lodge camp Dutch oven. Quarter salt pork and add 1 section. Add
approximately 1/4 of beans, 2 more pieces of salt pork, and then add another 1/4 of
beans. Add molasses, brown sugar, mustard, salt and pepper and the remainder of beans.
Place last piece of salt pork on top, then add the bean water until
everything is covered. Cook 6 hours in bean hole. DO NOT USE ARTIFICIAL
MAPLE SYRUP.
Contributed by Patrick Haggerty of Durham, Maine.
Biscuits
4 cups flour |
|
1 tsp. salt |
2 tbsp. baking powder |
|
1/2 cup shortening |
1-1/2 cup milk or water |
|
|
Combine dry ingredients. Work in shortening and add milk gradually.
Knead and pinch off desired amount and place in greased 12" or 14" camp Dutch oven and bake 15-20 minutes at 325º F.
Breakfast for Eight
2 lbs. sausage |
|
8 eggs |
2 lbs. grated potatoes |
|
2 cups grated cheese |
1 diced onion |
|
1/4 cup milk or water |
Brown sausage and onion in a 12" or 14" camp Dutch oven.
Remove and brown potatoes in sausage grease. Add sausage, egg, and water mixture and bake for 20 minutes until eggs are done. Add cheese and bake until melted.
Catfish Fry
1 egg |
|
1-1/2 tsp. salt |
1-1/2 cups of milk |
|
1/2 tsp. cayenne pepper |
2 cups of cornmeal |
|
1/4 tsp. black pepper |
Mix egg and milk well in bowl. Shake dry ingredients into paper bag. Dip catfish filets in milk mixture then add to bag and shake well. Fry in hot grease until golden brown.
For just the right utensil click here: 5 qt. Deep Fry Skillet.
Chicken and Dumplin's
2 cups flour |
|
3 tbsp. baking powder |
1 cup whole milk |
|
2 tsp. lard or Crisco |
1 egg beaten |
|
1 tsp. salt |
1 chicken |
|
|
In a 7 or 9 qt. Dutch oven boil a quartered chicken until the bones can be removed easily. Mix up dumplin' dough ingredients and
spoon into boiling chicken pot liquor. Cover pot and shift to cooler eye. Let cool 20 min. and serve.
Cookbooks