Camping Food Group - Most Recent Comments | BigOven.comhttp://www.bigoven.com/?refer=rssfeeden-ushttp://www.bigoven.comSat, 21 Nov 2009 16:28:13 GMT110Re: New Smoker (cooking) Baghttp://www.bigoven.com/groups.aspxcooking commentsRe: New Smoker (cooking) Baghttp://www.bigoven.com/groups.aspx
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- stevemur]]>cooking commentsNew Smoker (cooking) Baghttp://www.bigoven.com/groups.aspxcooking commentsRe: leg o' lamb a la parachute cordhttp://www.bigoven.com/groups.aspxcooking commentsRe: leg o' lamb a la parachute cordhttp://www.bigoven.com/groups.aspx - Beachbumette]]>cooking commentsRe: leg o' lamb a la parachute cordhttp://www.bigoven.com/groups.aspx

(or the bull that donated his hide for my boots, or the chickens who became the canned stock, or the cow whose milk got evaporated  for the canned milk or the goose who went bald for my down jacket. . .?)

Or my husband who had to hear me complain about how bad my feet hurt and how heavy my pack was and how cold I was and how I just really wanted a bath!
- ChefBoyardelia]]>cooking commentsRe: leg o' lamb a la parachute cordhttp://www.bigoven.com/groups.aspx - ChefBoyardelia]]>cooking commentsRe: leg o' lamb a la parachute cordhttp://www.bigoven.com/groups.aspx - Beachbumette]]>cooking commentsRe: leg o' lamb a la parachute cordhttp://www.bigoven.com/groups.aspx - Nicole_Sargent]]>cooking commentsleg o' lamb a la parachute cordhttp://www.bigoven.com/groups.aspxSo, after digging through his backpack he found a wad of parachute cord in the bottom of the pack that had probably been there since he was a boy scout.  
After shaking it out thoroughly and checking for cactus spines and creepy crawlies, he used it to wrap the leg.  We always have garlic, olive oil and rosemary in the camp kitchen, so he spread a paste of that out on the leg, rolled it all up and secured tightly with the parachute cord.  Then he poked holes all over the roast and stuck garlic slivers in the holes.  THEN, he rubbed the whole roast with a mash of canned anchovies (indispensible in your camp kitchen), seared it in the hot dutch oven, poured in a little water and closed the lid.  
After covering the lid with hot coals, we only had to wait about an hour for the most mouth-watering roast lamb I've ever had.  I'm betting we were the only people within a 20-mile radius eating that well that New Years' Eve!
I just felt like I had to throw down for my first post!  
- ChefBoyardelia]]>cooking comments