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Old 03-14-2014, 08:00 PM   #21
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If you want to roast that chicken, split it in half at the breast bone and put it on the BBQ, ribs down, lid closed, on low for one hour or so. I have the Weber Q so I check on it at one hour 15 min. and it is done to perfection.
No room for corn bread with the chicken in there though.
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What happens to the hole when the cheese is gone?
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Old 03-14-2014, 11:16 PM   #22
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I guess it comes down to each individual's preferences and use of your Escape travel trailer. Are you camping or just staying somewhere in your trailer? I my defense...outdoor camp cooking is one of the few things left that's truly part of camping. I do most of the camp cooking and almost never cook inside. I grew up in scouting and use those outdoor skills. My only need for a fiberglass trailer is to keep my wife comfortable and safe while we enjoy the outdoors. I pick my outings. I do not endanger us in bad weather or knowingly plan a camping trip where I will be trapped inside this little trailer for three days of solid rain. I use a variety of basic outdoor techniques for cooking. Dutch ovens are one of them. With experience anyone can master a DO. There are basic charcoal counts for under the pot and a top the lid based on weather conditions, the recipe, and size of the DO. Only a rookie burns the bottom. The pioneers and chuck wagon cooks used them back in their day. I am not weight restricted with my tow vehicle. Your oven with pots and pans weighs about the same as my 12" DO. Everyone has an opinion, style, and different thought about meal preparation. I enjoy mine and hope you figure out whether you need and will use a built in oven.
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Old 03-14-2014, 11:44 PM   #23
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"The pioneers and chuck wagon cooks used them back in their day."

But nobody complained that their food was burned because they only lived to age 43, less if the cook shot them.
I'd join you in DO cooking if the pot wasn't so heavy and didn't require charcoal and constant attention. I'm perfectly happy to be invited to dinner though.
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What happens to the hole when the cheese is gone?
- Bertolt Brecht
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Old 03-14-2014, 11:57 PM   #24
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Then there was the first time I weighed our teardrop loaded for a trip. The scale read 1340# for just the axle
I had to reassess the number of cast iron pots (and steel cooking tables) I really needed
We usually make do with a 12" cast iron and a nesting set of hard anodized aluminum ovens these days.
Oh, and we sometimes bring a small convection oven to set up on the patio - tho' the 21 has enough counter, it might find a place inside sometimes.
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Old 03-15-2014, 12:58 AM   #25
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what the early pioneers typically carried going out west Trip West
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Old 03-15-2014, 07:04 AM   #26
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Interesting, thanks Jim.
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Old 03-15-2014, 02:16 PM   #27
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I've always said that our Pioneer ancestors make us look like woosies.
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Old 03-15-2014, 05:05 PM   #28
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In Canada... we waited till the railway was built... LOL...:
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Old 03-15-2014, 06:03 PM   #29
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I read somewhere long ago that an electric frying pan could be used for baking, however, I've never tried it.
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Old 03-16-2014, 01:34 AM   #30
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Send a message via Skype™ to Mark and Pat
Thanks, that's an idea !
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