As Requested...

First let me say that I usually cook for big groups of hard working Cowboys.  After a day in the saddle their appetites are hardy and they are looking for tasty food in large quantities, not fancy fare.

Ingredients:
1lb thick cut bacon
2-4 large yellow onions (to taste)
about 2 1/2lb potatoes (washed and ready to slice)

Before starting the food prep be sure you have your coals ready, whether you are using charcoal or coals from hard wood you need enough to keep the camp oven hot for about an hour

I usually use a Lodge 12" standard for this recipe, but it scales up or down easily.

Place the lid on a stand and cover completely with coals careful not to stack them too high - place oven on the lid, check to see that none of the coals are touching the bottom of the oven

Slice the bacon in to 1 inch strips and place into oven

While the bacon is cooking peel and slice the onions not too small - I usually cut across once, and then quarter each half.

Add onions to the bacon and cook until they are starting to become transparent.

"Chunk" the potatoes (skins on - about 1 1/2 inch cubes) enough to fill your oven, when the onions are ready, add the potatoes.

Now place oven over about 9 to 12 coals (charcoal - or equivalent) and place the lid on top, leaving it covered with coals.

This is the hard part - don't look for about 15 minutes.

Now with a spatula or large spoon gently stir, more like lift the bacon and onions up to the top and replace the lid and cook until the potatoes are tender - about 30 - 45 minutes.

You want to keep a hot oven, adjust your coals for conditions. Out in the field I don't often have a wind break so I likely use more coals than you would need under more controlled conditions.  Also because I'm cooking in a hot oven I turn the oven clockwise, and the lid counterclockwise  1/4 turn each about every 10 minutes to prevent hot spots.

A good stick to your ribs - fill the empty spot - side dish
Usually served with a big hunk of beef steak (Remember I cook for Cowboys  )

Grizz

Hi and welcome Grizzly I have cooked similar in a smaller quantity but not your method and I think its great utilising the beads/coals to heat the lid the same time as frying up the bacon and onions.

My family like a large packet of tasty coon cheese tossed through it at the end.

I look forward to seeing some more of your ideas and hopefully you will add a few photos when you can.

Carolyn™ wrote on Jan 23^rd, 2010 at 8:35pm:



Coon is a brand name for a popular Australian Cheddar Cheese.  I dont always use it but its what my fingers typed   

Kingsthorpe David wrote on Jan 24^th, 2010 at 5:31pm:


Are they the Waterbased dolphin farms?? or the places where we farm the little Dutch pancakes???

(Sorry for my wicked sense of humour, but it was the first thing that dropped into my mind..)

Sounds a pretty good way to recharge the batteries so to speak.

Kingsthorpe David wrote on Jan 25^th, 2010 at 6:33pm:

KD - I don't mind as long as all of you don't mind answering seemingly simple questions when I don't understand a local, or Australian term.

I have to admit I laughed out loud from the visual of people milking raccoons to make "coon" cheese  

BTW - I've ordered a set of Aussi measuring spoons and cups so I don't have to convert your recipes to USA measurements.
Keep it coming

I am sure the manufacturers of Coon Cheese wouldnt be happy with you KD suggesting I leave off their name - I am a true blue aussie ha ha even if of the heinz variety.  One of our favourite cheeses is our NZ cousins mainland vintage cheese    I use mostly whatever is around or if cooking for a specific event I like a combination of tasty, mozarella and parmesan.

Grizzly dont take us too serious we understand that some things need to be clarified and you might be even more confused at times as we wont all give you the same answer depending on our ages and location.   

I was lucky in that my Aunty married an american and my mothers visits educated us somewhat on "sticks of butter" and "jack cheese" and a few other things.  Our favourite lollies (candy) she brought home were 1 lb packets of "Hot Tamales" and Seers chocolates.

I dont worry about different spoons or measurement cups as I mostly dont measure anyway   

Kingsthorpe David wrote on Jan 26^th, 2010 at 2:00pm:

Well a Sloppy-Joe is a sandwich served on a hamburger bun - the meat is cooked "loose" in a tomato based sauce.  Think of spaghetti meat sauce thick enough to stack an inch thick...  

Guess I'm a lot like you guys because I don't usually use packets of "mix" when I'm cooking, and am a firm believer in a hand full of this and a dash of whatever is on hand  

I did a quick search on Amazon.com and they have several different Sloppy-Joe mixes listed:
http://www.amazon.com/s/ref=nb_sb_ss_i_1_7?url=search-alias%3Dgrocery&field-keyw...