Last week I bought a new dutch oven from a local sporting goods store; a legless, 12″ oven with a flanged lid for holding coals when cooking outdoors. I’m a big fan of cast iron cookwear, using it every day. I have been looking for a legless oven with a flanged lid for some time and the price was right at $25. It was even preseasoned. While my wife doesn’ share my love of cast iron, she likes what comes out of it.
Today I’m cooking half a turkey in it. I’m using 2/3 of a stick of butter and a bottle of beer to cook it in, and I’ve got an improvised dry rub on the bird. The sourdough pot is on the counter, bubbling away for a big batch of biscuits in a few hours. It will be a great meal.
Cooking and food preparation is a big part of living, regardless of whether home is swanky mansion or wherever you set up your tent. We spend a lot of time on it in our programs, because eating well is part of living a good life. Just because you’re outdoors, you don’t have to eat dehydrated backpacker food.
I’m releasing a revised edition of Bush Cookery, my outdoor meal planning and cook book, in a week. If you like cooking and eating outdoors, it might interest you.