A DO recipe
Dan OCanna (ocanna@ALPHA.CAER.UKY.EDU)
Mon, 1 May 1995 14:54:30 EDT
All this discussion of Duch Oven cooking made me hungry and, as we had an
outing planned hosting Webelos working on the Outdoorsman activity I talked
the adults planning to attend into forgoing our usuall noodles and canned
chicken dinner for a DO cooked pot roast. The end result: 5 of us ate like
kings, the SM (who supplied the oven) speculated maybe we should do more
"traditional" camping and cut our backpacking back to only 11 months of the
year 8-), and the ASM who'd never used a DO is talking about buying one!
It went over well. And now for the recipe:
3 lb. boneless sirloin tip roast (on sale last week)
1 packet Adolf's meat marinade
5 potatoes sliced 1/2" thick
5 carrots split in half and cut to 3" pieces
4 medium Vidialia (sp?) onions peeled but left whole
2 cans green beans (drained)
2 Tbl sp. wheat flour
Cooking oil to grease DO
Start charcoal about 2 1/2 hrs before dinner time. As coals become ready
grease oven and preheat. Marinate and pierce roast as directed on packet
of marinade as oven preheats. Sear top and bottom of roast in hot oven.
Because of the marinade (I think) the roast generated plenty of liquid. If
there is less than 1/2" juice in the oven when done browning roast add water
to make up the difference. Cook meat alone for 1 1/4 hrs, checking once in
a while to be sure enough juice is still present. Add water if necessary.
Add raw vegetables and cook for an additional 1/2 hour. Mix flour with 1/2
cup water and add to juice in the DO to make gravy. Add green beans at this
time, too. Cook for 15 - 20 more minutes or untill the pototoes are tender.
As my friend Tom Peek says, "It'll make your tounge slap your brains out it's
Any cut of meat could be cooked in a similar manner. Sirloin tip is the
best I could find for $1.40/pound. A tougher cut should be cooked for
a longer time before adding the veggies. As long as it don't go dry you
can't mess it up. Bon Apetite.
YIS Dan O'Canna [email@example.com]
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City