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all this camp oven talk has me hungry
when you forget you fying pan get the right camping oven and you can use your lid
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Very creative weeds.
Now I'm also feeling hungry ............................. must go and stoke the fire.
i try to do something different each time i.e. rack of lamb, whole pumkin etcQuote:
Originally Posted by Xtreme
everybody does the standard lump of meat
Since we are posting camp oven pics...
https://www.aulro.com/afvb/images/im...011/03/494.jpg
I recall this was in victoria and we were cooking goat. I just love the colour of the fire in this pic.
Nice pics weeds - What is the pumpkin stuffed with?
I must admit, I usually just do the standard lump of meat and veggies, because at the end of a long day I don't feel like doing anything too fancy. That said, the meat is often goat, venison, goose etc, and is at least stuffed with garlic and herbs.
broccoli, cauliflower and white sauce........it does look weird carry a campoven into the fruit and veg store to make sure the pumkin fits:D
We love our Hillbilly, cook roast extremely well and the lid can be used as a frypan, also the lid lifting with coals on it is the best on the market, no way you can spill coals into your oven.
Large 12lt Hillbilly
http://www.myswag.org/gallery/d/24878-2/MySwag+040.jpg
Roast for 2:D
http://www.myswag.org/gallery/d/24881-2/MySwag+047.jpg
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Desert in the small 7.7l Hillbilly:D
http://www.myswag.org/gallery/d/24875-2/DSC08500.JPG
We have also kept our small cast iron oven for dampers.
I notice most of you use wire/mesh racks at the bottom when roasting?
I prefer to slice up a sacrificial onion and line the bottom with that. I find it makes the flavour even nicer.
Oui Oui! Eet is like.. 'ow you say... mirepoix (chef's blend of chopped onion, carrots and celery). :pQuote:
Originally Posted by isuzurover
Doesn't stick?
Bit of oil, chunks of carrot, celery and quartered onions. Then post roast, pour in a bottle of red, a cup of water and reduce for gravy. Well you might want some more water.
Mirepoix if I remember back to tafe is more generuically roast veg done with bones for stocks
Billmans foundry make excellant cast iron ovens from 8" to 18" . Better still you can personalise the lid for approx $30 extra. Good looking , Australian made stuff cant beat it in my eyes!! They are expensive but, my 12" with custom lid was $365 delivered to Brisbane from Victoria. They have a website (I dont know how to link stuff yet sorry) but they are very nice people to deal with. I use ovens every week at home to cook, Billmans, Bedourie, Hillbilly, an old 10" Albion,Chinese Furphy the list goes on I love them!