Here's the summer edition of Don Mason's Dutch oven cooking newsletter. To have a copy emailed directly to you, contact Don at email@example.com.
Cold Weather Cooking Tips for Grilling pt. 1
1 week ago
COOK-Rubicon Trail cook needed for trips over the Rubicon Trail during the month of August. Must have prior food service experience & references. Submit resume to Jeep Jamboree USA, PO Box 1601, Georgetown, CA, 95634.This information comes from the Mountain Democrat, Monday, May 18, 2009.
I didn't write a recipe down for this dish. I started the chicken around 3 p.m. Since meal time was at 6 p.m., I could've started frying the chicken at 4 p.m.
Here are my notes as I wrote them in my camp cooking notebook:
Cookie’s first thing on the fire, and the last thing off; was for sure - The coffee; and some say - the most important part of a camp meal! Cowboy’s savored the aroma of smoky coals and aromatic scent of brewin’ Coffee in the air and the best of the cooks not judged by their cookin’, but by the tried and true brewin’ techniques learn’d along the way.Like the coffee being poured by Dave Herzog last week at the IDOS Region II Dutch Oven Gathering, the wagon cook only knew one one method to make camp coffee. He boiled it. No "percolating, bubbling, gurgling and spewing drip coffee makers" allowed.
Put enough water in the ole coffee pot to come up to the spout. Boil the coffee until your desired strength which can be determined by the color. The longer it boils - the Stronger it is. Pull off the fire and pour 1/2 cup of cold water to settle the grounds. Let set about 2 minutes and its ready.The Recipe Club email recommended that you use "fresh roasted beans ground just before using," coarse-ground for boiling.