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Old 12-02-2013, 02:03 PM   #253
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Originally Posted by Big Hooter View Post
King Possum (aka Sandlapper)

Wait till they see all the silver tubers and everyone cooking with DO's outside with the Chairman Gary and Co-Chairman Maggie teaching the seminars all over their State Park. Best yet we will be using charcoal not fresh cut green pines. That only happens in the Tar Heel State parks in case of emergency.

............

We do need to think of cooking pits when the classes get going? We will have to save room in the fire pits for cowboy coffee?

............
Back up on my branch to watch the forest.

Regards,

Big Hooter
Please don't oversell me, BH.

Just a mere mortal here, with a bit more experience with DO baking than some.

When we want to use our DO and no firepit is available, we put a sheet of heavy duty foil on a patch of dirt or sand and do the coals there.

Works great and, once the coals are cooled, you just wrap it up and throw it away.


Maggie
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Old 12-02-2013, 05:05 PM   #254
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I'm loving it already.....

........the DO thing. I'm for focusing on it as the main Sat am seminar, along with the maintenance/fixer upper/repair something theme. A March rally is a break out rally, so perhaps we can help get everyone off to a good start for the travel season.

Who knows, we may even create a new recipe with baked possum.

Gary, lead the way. You've got back up.

Possum
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Old 12-02-2013, 05:31 PM   #255
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John,

Been doing a little practicing last week and more to follow. Linda likes a bean and ham hock soup, might do that Thursday. I'm leaning towards a beef roast possibly on Friday and Sat I'm hoping to present a bread with Maggie's help. B-fast you mentioned the DO mangled egg dish so we've got lots of possibles plus?????

I think the big thing will be demonstrating a bit and coaxing a few DO's to come out of storage and get to cooking. If anyone is looking for a bit of info visit Lodge - Videos for videos and some recipes. They show how to clean (they even address the S O A P question!)and re-season cast iron even if its been neglected, if you have an old piece and want to dump it, I'll dispose of it for you just bring it next spring.

John, I'll give you a call one night this week but one thing we may need a bit of OK from the SP on is permission to expand our hot zone for the DO cooking, we'll chat. Remember, its just like the BSA leave the campsite better than you found it.

O Boy, almost forgot and don't have a pic right now I'll get it later. We have 2 Possum logs to burn too. Those that sat with Thor at Carowinds will know what those are.

Gary
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Old 12-02-2013, 05:49 PM   #256
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I'm up for baking bread as a group Saturday morning.

Anyone who wants to get into this will find it an amazingly simple process that turns out a yummy, chewy loaf of bread.

I have this great recipe, with a couple of variations (new pic coming tomorrow, post-baking), which we will start on Friday and bake on Saturday.

We can perhaps do some sides and dessert on Friday and/or Saturday night, too.

Gary and I will get this pulled together, by the rally, and with a plan.


Maggie
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Old 12-02-2013, 06:57 PM   #257
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John,

O Boy, almost forgot and don't have a pic right now I'll get it later. We have 2 Possum logs to burn too. Those that sat with Thor at Carowinds will know what those are.

Gary
I've always found the toughest part of cooking possum in a DO is to get them to sit still long enough o get the lid on. Can't wait for the possum logs - awesome!
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Old 12-02-2013, 07:03 PM   #258
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My backyard, possum log with about 6 big pine cones in it NO WE WILL NOT BE PUSHING IT LIKE THIS this was at my home. But they still work great by them self.
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Old 12-03-2013, 07:22 AM   #259
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For those of us who have never cooked with a DO, and don't own one...what do we look for when purchasing? Size? Preparing it for use? Where to buy? How long does it take to cook with one of these? Looking forward to the seminar...

Bob "Roadrunner"
Indiana, PA
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Old 12-03-2013, 11:35 AM   #260
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Bob,

If you can get Lodge you are getting a really good one. I think Maggie likes the 12" camp oven as a general use, not too big not too small. Lodge is preseasoned and ready to get started. I think the challenge is learning temp control. If you're cooking meat in it a heat that sounds like bacon cooking is a good starting temp, just a little sizzle.

Look at their website for info but even Wally World carries lodge along with sporting goods and even hardware stores that favor outdoor cooking.

Gary
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Old 12-03-2013, 02:32 PM   #261
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We'll be in site 45. Looking forward to meeting some more of the folks from Airforums.

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Brad, all our southern belles have a natural ability to detect those yankee speaking, potential trouble makers their mothers warned them about. They even know how to weed out the ones disguised as Georgian.
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Old 12-03-2013, 03:48 PM   #262
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Add Tennessee

3 - Delta Queen
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Welcome 3 Dog Nite, glad to have Tennessee on the map.
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Old 12-03-2013, 04:09 PM   #263
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For those of us who have never cooked with a DO, and don't own one...what do we look for when purchasing? Size? Preparing it for use? Where to buy? How long does it take to cook with one of these? Looking forward to the seminar...

Bob "Roadrunner"
Indiana, PA
I would say a 12" is a good place to begin, as you can make most anything in that size.

Cooking in a DO is kind of like boondocking for the first time....you just gotta take the leap and give it a try.

A 12" seasoned Lodge should be available for under $50.00.

Maggie
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Old 12-03-2013, 05:01 PM   #264
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Alumalina 2014 Map Update 12-2-2013

Map update for 12/2/2013. Lots of aluminum. Just a few more open spaces.

On this version I've shown both unreserved sites and sites occupied by non-Alumalina reservations.


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Old 12-03-2013, 05:41 PM   #265
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Version 3: With steel-cut oats.

Love oats in bread.


Maggie
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Old 12-03-2013, 05:41 PM   #266
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Bob, we just started DO cooking a few months ago and have had good results.

I bought one from lodge and one from amazon. Lodge is very slow in shipping and the nice lady at lodge said I would get a better price from amazon.

We even cooked eggs on the lid as you can flip it over and use as a griddle.

Have fun
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