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CAMPFIRE COOKING
With Lil Leclerc

 

 

 Jim’s Potato Bake- Lil Leclerc

 

Serving size 10 people

Wash and scrub medium sized 8-10 potatoes.  Diced to bit size.  Leave peels on.  Use red potatoes for added flavor.
Place bite-sized cut potatoes in dutch oven
Add olive oil mixture to dutch oven and stir the potatoes around
¼ cup oil olive
1/8 tsp powder garlic
salt pepper to taste
1/8 tsp lemon pepper1 tsp dry parsley flakes

 

Place into a 14-inch shallow dutch oven


Cover the dutch oven and cook for 45 minutes


Place 10 charcoals on the bottom and at least 18 on top of the lid.  May need to add more charcoals as the potatoes cook.

PORK CHOPS & MUSHROOM GRAVY- Lil Leclerc

 

Serving size 8-10

10 center cut pork chops, trim any fat from edges
2 cans cream of mushroom soup
2 cans water
2-3 tablespoons vegetable oil
salt and pepper

Use a 14 inch dutch oven.

Use 28-30 charcoals.

Place all the charcoals under dutch oven, Add 2 tablespoons oil.  Brown the pork chops both sides, set aside until all pork chops have been browned.  May need more oil as needed.

Return all the pork chops to dutch oven.  Add seasonings such as salt and pepper.  Cover pork chops with cream of mushroom soup.  Add 2 cans of water.  Stir around the chops.

Cover with lid. Place 10 charcoals on the bottom of the oven and about 18 on top. 

Cook for 1 hour to 1 ½ hour.  Check pork chops after 1 hour to check if cooked and also to stir them around the oven.  Add more charcoals as needed to bottom and top until pork chops are cooked to taste.

I cooked mine for 1 ½ hour and added more charcoals to the oven as they cooked.

 VEGETABLE MEDLEY-  Lil Leclerc

 

Serving size for 10 people

1 package of carrots  (8-10) peeled and chopped into bite size

1 package Brussel sprouts (1lb) cut into half

3-4 medium-sized sweet potatoes, chopped

1 medium chopped onion

Place the carrots into a 12-inch dutch oven that has been lightly greased.  Season with salt, pepper and any other spices as desired.

Place 8 charcoals on the bottom of dutch oven and 16 on top.

Cook the carrots for 15 minutes. Add the Brussel sprouts,  chopped onion, and sweet potatoes.  Season to taste.  Check the vegetables approximately halfway through cooking to see if there is enough moisture in the mix. If not add a little water.  Cook approximately 45 minutes.  Test for tenderness.

This recipe works for any vegetables, place any longer cooking vegetables in the oven first and bake them for about 15 minutes before adding the faster cooking vegetables.  You may use broccoli, asparagus, green beans, or mushrooms.

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