January 30, 2010

How to Cook in a Dutch Oven on Off-Roading Trails

Continuing the cooking during off-roading drags melodic theme (fire you tell I care to eat yet?) I thought I would share with you what a typical cooler of mine is filled with before hitting the trails as far as food wise: bread, bunch of different deli meats for sandwiches, Miracle Whip, hamburger, hot cads, buns consequently (if I commemorate them) a steak for blooming heck final meal, cereal (Capt. Craunch with cranch Berries) and a small container of milk. If I am thinking, I will throw in a few potatoes, a tomato or two, and onions. Of course of instruction on the non-cooler side I always have ample chips and sweets (cookies and what not) packed. Nothing near as appetizing as what Chef Mark DeNittis in the last blog whipped upward but I have always attempted to bring the easygoing road when it comes to misrepresenting on the trails. However, this year I am going to try to spice it up some, maybe even impress a fellow off roader or two. So, I did more investigating to find easy ways to cook real meals other than my standard diet. I came across and article about cooking with Dutch Ovens out on the trails. My mom always exploited unitary to attain our Christmas Day hams and stews. I loved the way it made food taste. So without further ado, let me share this article with you from 4×4training.com about how to cook on the trails with a Dutch oven.

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