Camping doesn’t have to mean eating only hotdogs over an open fire. It can mean things like “mountain breakfast,” “Coca-cola chicken,” and even homemade peach cobbler. The secret is a good Dutch Oven, says Roy Mears, an avid Dutch oven cook.

For those not familiar with the device, Dutch ovens are more like sturdy, cast iron pots with legs, rather than actual ovens. Coals are placed underneath, or on top of the lid to cook. Pots can be stacked on each other to cooks several dishes at one time. Although some can be pricey

“Anything you can cook in an oven, you can cook in a Dutch oven,” said Mears, who learned to use the sturdy pots while volunteering with the Boy Scouts.

“You get tired of hotdogs and hamburgers,” he said about grilling out while camping. “We learned together.”

His son, Bret, an Eagle Scout, won a cook-off with the Order of the Arrow, an Eagle Scout fraternity, by cooking white chicken chili.

Mears said he owns about 10 Dutch ovens, giving him the freedom to cook several items at once. They usually have one Dutch oven dish while camping, and even sometimes at home, even if it’s just a side dish or dessert. He also cooks at church functions and other events.

“I’m the only card carrying member of the International Society of Dutch Oven cooks,” he laughs. “It was a gift from the Scouts.”

Getting started is not hard, most recipes state how many coals. Mears said that each coal gives 20-25 degrees of heat. Crockpot meals are easily adaptable for Dutch ovens.

“For cobblers, you want to cook from the top, around 325 degrees,” he said. “Stews you cook from the bottom.”

Although it means getting up a littler earlier than his scout colleagues, it’s well worth it.

“When you pullout a ‘Mountain Man’ breakfast, with sausage, hashbrowns, cheese, and a dozen eggs, they love it,” said Mears.

Dutch Oven Biscuits

Ingredients

1/4 cup lard or shortening

1/2 cup warm water

2 cups flour

1/2 cup dry milk powder

2 Tb sugar

1 Tb plus 1 tsp baking powder

1/2 teaspoon salt

Build a charcoal fire with 36 briquets, and let them burn until they are covered with ash. Place 12 of the coals in a circle. Place a 12 inch Dutch oven over the circle of coals. Add the shortening to the Dutch oven and heat until melted. Using pot holders, tilt the Dutch oven to lightly coat the interior with the melted shortening. Pour the melted shortening into the warm water, and combine with the dry ingredients, which have been mixed together well. Stir just to make a soft dough. Drop heaping tablespoons of the dough into the Dutch oven. Place the lid on top and use a spade to place the remaining coals on the lid. Cook the biscuits until lightly browned, 15-20 minutes. Serve hot with wild honey.

Camp Fire Breakfast

Ingredients

1 lb bacon (or pre-cooked sausage)

1 medium onion

2 lb. bag of frozen hash brown potatoes (can be defrosted first)

1/2 lb. grated cheddar

1 doz eggs

Small jar of salsa-about 1 cup (optional)

This recipe requires 6-9 bottom coals and 12 -15 top coals.

Pre-heat 12" Dutch Oven. Slice bacon and onion into small pieces and brown until onions are clear. Stir in the hash brown potatoes and cover. Remove cover and stir occasionally to brown and heat potatoes (15-20 minutes).

Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set. (10 - 15 minutes)

Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted. Optional: Pour small jar of salsa over cheese/egg mixture. Cover and cook for an additional 3-5 minutes. Slice and serve.