Teardrop Trail Log: March 23, 2018
No campout would be complete without some outdoor cooking, and we had an extra incentive to make our food memorable on the trip to Tyler State Park — A Dutch Oven Cook-off! I’ve used cast iron since I was a child, and although cookware innovations come and go, an old cast iron skillet or pot never fails. I used to host potluck parties for my staff at the University and there were always bean dishes, cobbler and other goodies cooked in cast iron. Likewise, Marilyn is an old-hand when it comes to cast iron and camp food, having been a trail chef at a dude ranch and learned at the knee of her father, who made some of the best cast iron beans ever. We felt like we could mount a respectable effort in the cook-off.
New cast iron toys
After much consideration, we settled on a Mac and Cheese topped with Pork Chops dish figuring nothing succeeds like “over-the-top” excess. Marilyn prepped carefully, pre-measuring the ingredients at home so cooking in camp would be as easy and foolproof as possible. I prepped our best 12-inch Lodge dutch oven and laid in a stock of charcoal. I bought a few toys as well from a Camp Maid grill and smoker set and dutch oven carry bag to a simple steel feed pan to stoke the charcoal. Nothing left to chance.
The cook-off was on Friday. Preparations were underway throughout the park with dozens of entries from the members of the Southwest Teardrop and Vintage Trailer Association members. Marilyn had cooked the macaroni a little earlier in the afternoon, and all was in readiness. I started the charcoal at about 4 PM knowing that the food had to be delivered to the potluck no later than 6 PM to be eligible. Precision timing was of the essence.
This photo sequence shows the process from start to finish — delivered to the hungry crowd at 6 PM on the dot. Let’s just say that no one went away hungry!
Southwest Teardrop and Vintage Trailer Cast Iron Cook-off