Our new fire ring just rolled down the driveway, and we’re ready for some campfire cookin’. After the ground thaws this spring, we’ll add some wood benches, a few log rounds, and maybe a picnic table. Nothing beats eating and being merry at the fireside… under the stars!
The fire ring is a pretty good deal. We purchased it from Titan Mfg., with free delivery. Check them out here:
This was the maiden voyage for our Lodge #12 Camp Dutch Oven – so we wanted to make sure it was baptized in a big ol’ bed of coals. The heavy iron really kept even heat on Ol’ Roy’s Hawg Rotten Potatoes!
If you want to try making these spuds on the open fire, here’s the recipe:
6-8 nice big spuds, diced coarsely
1 medium sweet onion peeled and sliced or diced
1 teaspoon coarse sea salt
1 teaspoon of fresh ground pepper
3 strips of hickory smoked thick slice bacon, chopped
1 cup water
1 cup grated medium cheddar cheese
Directions: Sizzle the bacon until rendered down and almost crisp. In a separate bowl combine the potatoes, onions, seasonings, and stir well. Add the potato blend to the hot dutch oven, and mix thoroughly with the bacon and grease. Add the water, and place on a bed of hot coals, with the lid covered in coals. Cook for 1 hour, stirring at the 30 minute mark. At about 45 minutes, stir in half the cheese, and top with the remainder. More cheese to taste. You can even use pepper jack or Parmesan. Share and enjoy!!!
It’s such a joy to share our adventure with our friends and neighbors on YouTube. Please like and share, and feel free to join us if you haven’t already SUBSCRIBED!
Kevin & Sarah