Blogger Steve Karoly is a camp cook in California who shares some great group recipes on ‘Round the Chuckbox‘.
Here are a couple that caught my eye:
Corned Beef Hash
Prepare this camp version of corned beef hash in an uncovered 12-inch
Dutch oven over a gas camp stove. Place a pre-heated lid on the Dutch
oven to quickly cook the eggs just before serving.
2 pounds russet potatoes, peeled and cut into 1/2-inch dice
4 slices bacon, chopped fine
1 medium onion, chopped fine
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme
1 pound corned beef, cut into 1/4-inch dice
1/2 cup low sodium beef broth
Hot pepper sauce, to taste
8 large eggs
Black pepper, to taste
potatoes, 5 cups water and 1/2 teaspoon salt to boil in medium saucepan
over medium-high heat. Once boiling, cook potatoes for 4 minutes, then
drain and set aside. Set Dutch oven lid on lid stand. Place
approximately 20 charcoal briquettes on lid to pre-heat.
bacon in 12-inch Dutch oven over medium-high heat for 2 minutes. Add
onion and cook until browned, about 8 minutes. Add garlic and thyme and
cook for 30 seconds. Stir in corned beef. Mix in potatoes and lightly
pack with spatula.
Reduce heat to medium and pour beef broth and
hot pepper sauce evenly over hash. Cook undisturbed for 4 minutes.
Then, with spatula, invert hash, one portion at a time, and fold
browned bits back into hash. Lightly pack hash. Repeat process every
minute or two until potatoes are cooked, about 8 minutes longer.
8 indentations equally spaced on surface of hash. Crack 1 egg into each
indentation and sprinkle eggs with salt and pepper to taste. Reduce
bottom heat to low and set pre-heated lid on Dutch oven. Cook until
eggs are set, about 4 to 6 minutes. Serve 1 egg for each portion. Serve
with catsup or your favorite chili sauce.
Here’s how Dave Herzog prepared and baked 600 biscuits in a 22-inch MACA Dutch oven:
I separate each biscuit from the can. I also dip one side of each biscuit into flavored butter then place into the Dutch. I lay the on top of each other like shingles on a roof of a house, one ring at a time. When I get to the beginning of the ring, I lift the first biscuit up and place the last under the first. I continue making rings of biscuits until I reach
the tube in the center. Then, I start from the outside of the Dutch with a new layer and new ring.
I can fit 900 in my 22-inch Maca this way but, because we had to move out cooking area to the other side of the building I was only able to get 600 in the oven and still make the serving time and get all our equipment moved. That included burning charcoal, 6 cooking tables, 2 portable campfires, 2 prep tables, about 60 Dutch ovens, 3 chuck boxes, and 4 largeice chests. That was only between 2 cooks. We had 2 more cooks show up just after the biscuits were served.
I almost forgot! I cook them low and slow, it takes about 3 hours for 600 to bake and 4 hours for 900. Yes, they still come out very light and fluffy!