Roast veges in a camp oven

I use proper dripping in C.O., and bugger the cholesterol or whatever it contains.

But it works for me, and it makes the veggies taste nice too.

Hi Daryl,

I've never used a camp oven before and I'm certainly no chef but have you tried par-boiling the vegie's first, draining them off and finishing them in the oven?

I have never gotten mine to go crisp...I think it's heaps better in the meat juices soggy and so tasty :)

Hi Daz- When you add the veges about half way through the cooking, try putting a small stick under the lid to let the steam escape during the vege cooking. Works for us using camp oven and coals.
Cheers, Graham.

I find with the Hill Billy that you need to remove the meat to allow it to rest before devouring it. In the time that the meat is resting place the camp oven back on fresh hot coals to allow them to get the oven HOT, this allows the veges to become crisp :)
I alos use 2 even 3 ovens to cook enough veges for everyone as well.


Cheers Kev

I think the problem you're having is your vegies are cooking too slowly and are soaking up too much of the meat juices/fat. No matter what you do you want get them crisp this way. As someone said, you can par-boil separately whilst the meat is cooking, then add the potatoes and crisp/brown over a higher heat in a separate camp oven OR in same camp oven over higher heat AFTER removing the meat and letting it rest (wrapped in foil).

I personally don't do either of these methods but would consider it if I was having troubles. For me, I use a cast iron camp oven and put the meat in first. Then add vegies in the final 40 minutes. I have enough room to place them around the outside of the meat and never let them touch the bottom of the camp oven so they don't sit in meat juices or fat. I like them elevated on a trivet. If the meat is too big then I'll roast them separately in a second (smaller) camp oven I always take (packed inside the larger one).

Good luck with it - sounds like more practise need = more camping trips !! Yippee!

Michelle

I was having the same trouble in my Hilllbilly oven. The vegies were yummy but more like steamed.

The fix is to cook them in the ring, and get the extender to make the lid higher. Then the cooking is by some coals on the top and add wood to the lid to make a small fire and drop new coals. The results are great with crisp vegies. I also leave a small gap toward the end if there is a lot of liquid in the bottom of the oven.

Daz, use duck fat to cook them - and your roast in - it's the healthiest fat and you can cook with it at a higher temperature. Gives fantastic flavor and your vegies will be nice and crisp. You can buy duck fat in the poultry section of your supermarket. I think the brand is Luv-A-Duck. This is the fat that most chefs use - I have seen it being used on shows like Masterchef.

Gday
Damn, now i am hungry . I best go and have a feed.