Yes the number 2 size (fist size) potatoes when buried in hot coals work the best. Always hand pick your potatoes so it takes all the guess work out, of how long to cook your potatoes. 45 minutes works very well. Never cooked pizza, enchilada casserole or chicken pot pie, but they sound delicious, I was never very good at desserts. But always willing to try something new and find other boaters ideas. We always like to invite new boaters on rafting trips.Holy Cow raymo..... steak, salmon, ham, taters, veggies ...... can I sign up for your next trip? I am the queen of the dutch oven. Pizza, enchilada casserole, and chicken pot pie are some of my favorites. And of course dutch oven cobblers..... YUM-O
I'll have to try the taters in tin foil thing, sounds good. Do you have any trouble with them not cooking enough? Is the trick to get smaller spuds?
Kebabs. We like lamb, deer or antelope. An all-purpose marinade: lime juice, soy sauce, and ginger. Vegs are infinitely variable, although I like those wee boiler onions more than sliced yellow onion. Skewer the vegs and meat, then spray with olive oil (those spray cans are great for river trips). Bamboo skewers are good for the river, as you can burn 'em after (but don't forget to soak 'em beforehand).
Steak night is also a big event. We grill vegs and mushrooms first, then puff up the coals and do the meat.
Another goodie (for groups up to six) is risotto. Arborio rice, olive oil, cup of white wine and a can of broth. You can use leftovers or veg scraps, so it's a good catch-all for later in the trip. Extremely satisfying. Beautiful women seem to love it.
I boil water in a coffee pot and use roasting bags to prepare Stove Top Dressing, instant rice, instant mashed potatoes, etc. Just pour Stove Top Dressing and required amount of hot water into roasting bag let stand and serve rite out of roasting bag, you can do the same thing with instant mashed potatoes and instant rice, etc. Makes clean-up easy and no pans to clean.1. Heat 2 cups water to boiling.
2. Drop box in water.
3. Cover, simmer until done. Usually 20 minutes.
This is the "high-fiber" version. Some prefer it "plain."
Interesting about the lasagna noodles, definitely saves time. Love the technique with the Dutch Oven. I will try your DO lasagna on my next outing.DO Lasagna is always a hit. 1lb ground beef, 1 lb Italian sausage, I jar/can of spaghetti sauce, 1 large bag of shredded Italian cheese, 1 tub ricotta cheese, 1 box of lasagna noodles.
Brown and mix meat ahead of time, either at home or when you start the coals.
Set aside 2 large handfuls of the shredded cheese aside.
Mix remaining shredded cheese and ricotta together.
2 small scoops of sauce in bottom of 12" DO.
Mix remaining sauce with meat mixture.
1 layer of DRY lasagna noodles.
1 layer cheese mixture
1 layer of DRY noodles laid at a 90 degree angle to the first.
1 layer of meat/sauce mixture.
Repeat layers until no more noodles remain.
Cover top layer of noodles with the 2 handfuls of shredded cheese set aside earlier.
Pour 1 cup of water evenly around the edge of the DO.
8 coals on top, 8 on bottom, rotate DO 90 degrees clockwise every 15 minutes while rotating closed DO lid 90 degrees counterclockwise every 15 min.
Should cook in 50 minutes to 1 hour. When you can smell it, it is done!
PS. Don't buy the no cook noodles and don't cook the noodles first, they will cook as the water boils off.