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Everyone does or plans to do some camp cooking while on the road. On this page we have some hints and recipes for camp cooking.
First we must have good camp ovens, all good camp oven cooks have their own preferences. There are the cast iron type and the
pressed or spun metal type. All the ones on this page are spun metal (hillbilly gear) find their web page by clicking http://www.campingwithhillbilly.com/products.htm.
These camp ovens are on the expensive side so until you are comfortable in cooking this way, we suggest you buy a cast iron type
found in camping shops for a lot less to start with.
There are two things you must do after buying the camp oven cast iron and spun metal.
Season the oven. this is done by pre heating
the oven till very hot then apply oil (any type will do), then let cool to hand touch. Repeat this 2 to 3 times then the
oven is ready to use.
Find a good heavy strong cake rack or as the hillbilly has, a perforated plate on the bottom of your
camp oven. This provides an air gap between the base of the oven and the item you are cooking. You will find it stops the item you
are cooking over cooking or even burning on the bottom.
Roast lamb
Prepare and light the fire, till you have some good glowing coals and preheat the camp oven until it is hot, by
doing this you will seal the outside of the meat.
Prepare the roast by piecing the skin and inserting a piece of rosemary,
or a herb that you favor under the skin in a few spots around the meat. rub the meat with oil (you can add some garlic to the
oil if you fancy). place the oven rack on the bottom of the oven then place the roast in the centre , making sure that the meat
does not touch the side of the oven, then place the lid on top. Place the oven on a bed of coals then a small
amount of hot coals on top of the lid. Allow approx 35 minutes per Kg for medium, turning after 20 minutes, or 45 to 50 minutes
per Kg if you require well done turning once after 30 minutes.
The cooking time will varie depending on the state of the fire
and even on the wind if any, but as you turn the met you will be able to see how much cooking time you will require.
Stuffed roast beef
Preheat your oven as above. Crumb two day or more old bread into a pan, add herbs, Ilke a dash of mixed herbs, some
dried parsley, and a chicken stock cube add 1 egg then rub in the a table spoon of butter (this allows the stuffing
to remain firm and moist while cooking). cut a hole in the roast by inserting a sharp knife then make some cuts in the hole being
careful as to not cut right through. Fill with stuffing and sew up cut. Cook as the lamb above.
