Camp Meal
Mile High Dutch Oven Gathering July 31, 2010
This was my first Dutch Oven Gathering and I was not sure what to expect. I spent a few days before the DOG (Dutch Oven Gathering) getting my gear ready and was as excited as a kid going to Disneyland. My son came along as did an old high school friend and his son. I looked forward to spending the time with my friends and family.
The Mile High Campground has some great views and the owner was very friendly and a big part of the DOG. I’d guess their were 50 or more people including the 17 cooks. Some from the Cracker Trail Dutch Oven Group up from Florida and the Tennessee Dutch Oven Group too. I had a chance to put some faces with names and others I meet for the first time. I walked away feeling good having made new friends. 
The weather turned on us Friday night and most of the weekend, but it cleared out long enough for the gathering. The weather could’nt even dampen the high spirit of the group as we prepared our recipes for the big dinner.
Some of the dishes included Mongolian Beef, Cabbage Casserole, Spinach Stuffed Meat Loaf, Sour Orange Cake, Banana Nut Bread, Huckleberry Pie along with Gus’s Famous Dinner Rolls. There was something for everyone. The quality and quantity of food prepared was outstanding.
I think this was the only camping trip I’ve been on where I could gain weight. This turned out to be way more than I expected.
If you enjoy Dutch Oven and Outdoor Cooking, attending a Dutch Oven Gathering is a MUST. The folks at the Mile High DOG were warm and friendly and I look forward to see them again next year.
The event is always held on the last Saturday in July at the Mile High Campground on the Blue Ridge Parkway near Maggie Valley, North Carolina. I hope to see you there.
Dan
“Camp Master”
Beer Batter Bread
This bread recipe is about as easy as they come. The bubbles in the beer give this bread a nice lift. This bread could be used as a subsitute for biscuits. Slice the bread into thick pieces and cover with sausage gravy for a hearty filling breakfast.
2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
1 bottle (12 ounces) beer, at room temperature
1/4 cup unsalted butter, melted
In a mixing bowl combine the dry ingredients. Add about three quarters of the beer, mixing as little as possible, the batter should be lumpy. Add more beer if needed.
Pour the batter into two small loaf pans, (See photos). Brush with the melted butter. Bake on a rack in a 12″ Dutch Oven for 30 to 40 minutes. Using 10 coals on the bottom and 16 coals on top. To check for doneness insert a skewer or toothpick, it should come out clean. Move bread to a rack to cool.
Having bread in camp for sopping up gravy or just to eat with a pat of butter is a hit on any camping trip.