Linda and I have been rejuvenating an interest in campfire cooking.  Here are some pictures from our latest experiments.

I put our Dutch Oven in the bar-b-que pit to get it off the ground (makes Dutch Oven cooking easier on my tired old knees) and to control the fire in the high wind we had this day.

This is a 4 lb. beef roast with the veggies added after the first two hours of cooking.

Here's an 8 lb. pork loin removed from the Dutch Oven after cooking.  We've been trying some recipes to be used at our Good Sam chapter meeting in July which will have a Hawaiian theme.  I put the pork loin in a deep roasting pan after it was cooked in the Dutch Oven so I could finish the sauce from the drippings in the Dutch Oven.

Here's what it looked like when it hit the table.  Notice the bowl of rice pilaf next to the sliced loin.  Again, we were trying for a Hawaiian flavor with the pineapple, cherries and toasted almonds garnishing the rice.  The bowl of green beans were canned by Linda and I in the 1990's and the dish to the right of it is a very tasty Jell-O and fruit salad that Linda made with a sweet cream cheese topping.

Here are two loaves of sourdough bread we made in the house kitchen.  We are ramping up to move the sourdough bread making outside and wanted to get a grip on the bread making process in a controlled environment.  This round worked out pretty much like it should have so our next try will be outdoors in the Dutch Oven.

Our second try at sourdough bread.   This time a single loaf and clover style rolls.

From the same batch of dough we tried our hand at sourdough cinnamon rolls.  They turned out to be very tasty.