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Old 11-27-2013, 02:17 PM   #225
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AND if it hails (again), I will NOT be throwing my body over my (now) trailer like I almost did at the Carowinds event....
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Old 11-27-2013, 02:21 PM   #226
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I remember that!


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Old 11-27-2013, 04:27 PM   #227
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Quote:
Originally Posted by doug&maggie View Post
A rye version, with caraway seeds.

OMG.

Anyone who wants to try one of these at the rally, I will provide the very short ingredient list, and have it perfected by then with charcoal.


Maggie
These food pictures make me want to go out and buy a Dutch oven.
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Old 11-27-2013, 04:34 PM   #228
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These food pictures make me want to go out and buy a Dutch oven.
Well, what's stopping you?

You need a 12" for most things, can get a Lodge at Walmart.



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Old 11-27-2013, 04:58 PM   #229
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Maggie,

We did an apple pie, biscuits, pork loin and sweet taters, and a chicken concoction that Linda found the recipe for had olives, anchovies, tomato sauce, marinated then cooked up. All in our camp DO over the campfire ring.

I still see it as a very versatile tool and I have a lot to learn about really using it. The biscuits were just from a tube, not scratch, and if I would have turned the oven and lid one time while baking, I bet it would not have browned up a bit more on one side like it did. Bottom was not over cooked either.

Made a new box oven this week in camp, I'll be firing it up tomorrow hopefully.

Gary
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Old 11-27-2013, 05:07 PM   #230
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We learn a new recipe together at Alumapalooza and Alumaflamingo. You would be more than welcome to sign up and participate!

In addition, perhaps those of us fixing Dutch Oven recipes at Alumalina could prepare them together and learn from each other!
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Old 11-27-2013, 05:21 PM   #231
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.....perhaps those of us fixing Dutch Oven recipes at Alumalina could prepare them together and learn from each other!
That was my thought....some group cooking. Would be great fun.

Gary, sounds like you have been doing a lot of cooking.

Yep, ya gotta rotate that lid or things can even burn, but your biscuits look pretty darn good! Refrigerated french bread dough also does well in the DO, and is so easy.

It's camp cooking with charcoal, after all. A few irregularities are part of the charm.


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Old 11-27-2013, 08:31 PM   #232
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King Possum aka Sandlapper,

This is your semi humble associate, who is freezing his tail feather off on the side of Stone Mountain State Park in NC. Anne and I have traveled up to our mountain house in the wind and snow today. The wind in still blowing at 15 - 20 MPH and 20 degrees. Some snow is still blowing around so we have settled in for the night.

Congratulations on the Alumalina spring rally and the success of having 40 + Airstreams. I have found over the years, it is hard to keep a good thing quiet. Word has spread about the fun, food and fellowship this group enjoys.

This could be a long hard winter on the local possums in the mountains. Of course they are laying low because of the cold windy weather this weekend. I am hoping of a few warm sunny days in February so a group of us (the possum committee)can get about catching some possums for the bog. I think the guys and gals in the low country may have a longer hunting time then we will have in the mountains. And now with the success of more newbies coming to Lake Wateree in March, we will have to double down on the number of possums for (two) pots?

Oh by the way feed corn has really become pricey. So getting these possums fat will cost a little bit more than in the past? I will check with some of the guys up in Wilkes county about a good place to buy corn? They seem to have good resources for corn?

John I hope you and Susan have a great holiday?

See ya down the road soon.

Best regards,

John & Anne

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Old 11-27-2013, 10:33 PM   #233
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Add Jane and Steve in Site 38. They are in the SECU.

Matt
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Old 11-28-2013, 05:52 AM   #234
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Welcome Jane and Steve, site 38
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Old 11-28-2013, 06:16 AM   #235
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Big Hooter, stay warm up there. The mountains are frozen right now. We will rely on low country possum for the bog.

DO chefs, can we include DO cooking as part of the Saturday seminars, perhaps tied in as part of Sat am breakfast? Something to think about.

Matt, maybe an introduction to the SECU. We will have a pa system, and "open mic" on Friday at the meet/greet/eeat.


Everyone, Happy Thanksgiving. Many things to be thankful for this year, including good friends. Thank goodness for Wally.


John
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Old 11-28-2013, 06:34 AM   #236
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John,

Did you make it to your getaway campout this week?

Don't see why not on the DO breakfast, I might even try a smaller version of the DO scramble you sent me. I'll chat with you sometime with ideas.

Maggie, that bread looked 1st class and then some.

Happy Thanksgiving everyone.

Gary
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Old 11-28-2013, 07:14 AM   #237
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Alumalina Map Update - 11/28/2013

Happy Thanksgiving everyone! The map is updated to reflect the latest addition. Not many sites left. If you are on the fence, go ahead and commit!

Alumalina Spring 2014 Map
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Old 11-28-2013, 07:21 AM   #238
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Quote:
Originally Posted by sandlapper View Post

DO chefs, can we include DO cooking as part of the Saturday seminars, perhaps tied in as part of Sat am breakfast? Something to think about.

John
I'm up for anything.

We could easily do kind of an ongoing seminar, cooking various items throughout the weekend for anyone to observe, participate, etc., at will.

I think we have a number of experienced DO-cookers coming, so there will be lots of expertise to share.

Being the hyper-organized sort that I am, I am going to put together a one-page handout with basic info on it re number of coals, positioning, etc. Be helpful for anyone who wishes to to take with them.

Maggie
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