8 Cups All Purpose Flour                   

4 tsp. Salt

1/2 Cup Powdered Milk                     

5 TBS. Baking Powder

Mix well, and store until needed. You can use this recipe for just about any kind of bread, biscuits, cinnamon rolls, pizza dough,pancakes,and more! This recipe will make a large batch that can be stored in a zipper-lock bag or other air tight container.

 

*Dutch Oven Biscuits

Preheat your Dutch oven.

2- cups Campers All Purpose Baking Mix (Above)

1-cup water

Blend together (DO NOT MIX TOO MUCH) or your biscuits will get rock-hard.

After mixing the biscuits, gently roll the dough into balls and place in the bottom of the oven. Have

only 4 to 5 charcoal briquettes under the Dutch Oven, and have as many briquettes on top of the oven as

the number written on top of the lid (12 coals for a 12” Dutch Oven). Bake until slightly browned on top.

 

Campfire Potatoes

Large baking potatoes
Whole onions, red or yellow
Bacon bits

Directions: Slice the potato almost all the way through, but leave enough to hold it together. Slice an onion, and put one onion slice in between each potato slice. Sprinkle with bacon bits. Wrap well with heavy aluminum foil and bury in the coals of the fire. Leave for about 45 minutes. Then test for doneness by piercing the potato with a fork - the fork should pull out without lifting the potato up. Cooking time depends on size of potatoes and strength of fire.

 

Campfire Beans

 

1-Large Cast Iron Pot

6-cups water

1- lb. Beef, pork or venison

2-4 tbls. Bacon drippings

1-Onion chopped

Fresh Garlic or Garlic powder to taste

Salt & Pepper to taste

2- cups DRY beans (if they have been soaked great, but it does not matter.)

4-6 Beef bullion cubes

Add all above ingredients and cook above hot coals until beans are tender.

 

Barbecue Pork Shoulder

 

(2 lb.) pkg. hickory chips, divided
2 qts. white vinegar
1/4 c. ground red pepper, divided
5 lemons, quartered and divided
1/2 c. brown sugar, firmly packed
1/4 c. ground black pepper
2 tbsp. lemon juice
1/4 c. liquid smoke
2 (4 lb.) pork shoulder roasts

 Soak 1 pound of wood chips in water 30 minutes to 1 hour.  Bring vinegar, 2 tablespoons red pepper,and 3 lemons to a boil in a Dutch oven over medium
heat; cook 10 minutes.  Remove vinegar mixture from heat and cool.
Combine remaining 2 tablespoons ground red pepper,brown sugar, and next 3 ingredients. Rub evenly over pork.  Drizzle 1 cup vinegar mixture over pork; set aside 2 cups vinegar mixture for basting, and reserve remaining mixture to fill the water pan. Prepare charcoal fire in smoker; let it burn 15 to 20 mins.
Drain wood chunks, and place on coals.  Place water pan in smoker; add vinegar mixture and remaining and 2 lemons to depth of fill line.  Place pork on lower food rack; cover with smoker lid.
Cook pork roast 4 1/2 to 5 hours or until a meat thermometer inserted into the thickest part of roast registers 160°.  Baste with reserved 2 cups vinegar mixture every hour after pork roast has cooked 3 hours.  Add more charcoal, remaining 1 pound wood chunks, and vinegar mixture to smoker as needed.