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Thread: Which camp oven? Is there much difference?

  1. #21
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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







  2. #22
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    Very creative weeds.
    Now I'm also feeling hungry ............................. must go and stoke the fire.
    Roger


  3. #23
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    Quote Originally Posted by Xtreme View Post
    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 etc

    everybody does the standard lump of meat

  4. #24
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    Since we are posting camp oven pics...

    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.

  5. #25
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    broccoli, cauliflower and white sauce........it does look weird carry a campoven into the fruit and veg store to make sure the pumkin fits

  6. #26
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    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


    Roast for 2




    Desert in the small 7.7l Hillbilly


    We have also kept our small cast iron oven for dampers.
    Cheers Baz.

    2011 Discovery 4 SE 2.7L
    1990 Perentie FFR EX Aust Army
    1967 Series IIa 109 (Farm Truck)
    2007 BMW R1200GS
    1979 BMW R80/7
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    1994 Yamaha XT225 Serow

  7. #27
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    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.

  8. #28
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    Quote Originally Posted by isuzurover View Post
    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).

    Doesn't stick?

  9. #29
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    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

  10. #30
    PRESSURE LANTERN Guest
    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!

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