Hello all

Just joined the site so thought I should say hello.

Thanks to Derek for helping me through the registration process - had some difficulty due to spam filters at my end but finally made it.

We are on the wrong side of 55, live on the south coast of NSW and are getting ready for retirement in a few years. We have been slowly preparing for our trip around Oz for a while now. One part of that was the purchase of a camp oven and therefore my interest in this site.

The co is one of the hillbilly ones - we use it weekly with mixed success. Hopefully there will be some experts on this forum who will be able to help me with a few problems I am having.

We are looking foward to getting through the next few years and finally being able to enjoy the rewards of working far too hard for far too long.

regards

John

Welcome aboard John

There are plenty of people to assist here.
The big lap around Oz is a great goal to work towards.
It will be here soon enough

TBF  Aart

Hi John and welcome finally.

There's nothing wrong with being on the better side of 55.  ;D ;D  

I have a Hillbilly but haven't cooked a real lot in it just a few roasts.  I use it with just heat beads on top but you have to turn the meat part way through cooking.  The top ring however does really good roast veggies. In the first pic you can see the roast part cooked in the bottom with the veggies just going in.  That was a piece of topside stuffed with smoked oysters and wrapped in bacon.

I often hang it off a tripod to cook steamed puddings.  See second pic below.

Thinking of doing one on the weekend.

Looking forward to hearing of some of your exploits.


Derek

http://www.aussiecampovenforum.com/oneadmin/_files/photogallery/35394_hill2.jpg

http://www.aussiecampovenforum.com/Photo/Bitsnpieces/Kulk3.JPG

Retirement is great John as long as you have hobbies and plans for what to do with the so called extra time!!! Most of us just don't know how we possibly fitted going to work in.  

I think its lovely down the South Coast and our preference although the drive through Sydney is better now when the computers are working for the tunnels.

Derek - I saw those rings at the Caravan show and thought they were a great idea.  I would rather cook the vegies with as little fat as possible and thats an ideal way to do it I feel.

Welcome John

The crew around here will sort out any of your troubles real quick. They're an informative bunch and keen to help. Looking forward to your contributions

Cheers

Jono

Thanks for the welcome ladies and gents.

Derek the problem I am having with our baked dinners in the co is that the veges end up being steamed rather than baked. In last nights effort we had a 1.5kg leg of lamb, put it in for 1.5hrs. Veges went into the top ring 3/4 hour from end. At the end of cooking the meat was a bit overdone but okay, but the veges were overcooked and mushy. This happens all the time even though we have tried different cooking times and have used the hillbilly gas conversion instead of heat beads.

We didn't put any water in but at the end of 1.5hrs there was about a cupful in the co and the vege ring had a bit as well. The water must be coming out of the meat and then steaming up to give the mushy vegetables.

I sent an email to hillbilly and they recommend only having heat on the top (we had heat beads on the bottom as well as the top), turning the meat half way through, and spraying a bit of oil on the veges and putting them in about 35mins from the end. At the same time they said to refresh the heat beads by removing any ash off the lid as that tends to insulate the co from the heat.


As for having things to do in retirement, I don't think that is going to be a problem. Apart from cooking which I find to be a great way of relaxing, I am interested in photography, astronomy, metal detecting (haven't got a detector yet), and radio controlled planes. That should keep me off the streets.

John

G'day John D,

welcome and please keep us updated on your upcoming trip.
Mate I believe that Meat & Veggies must be cooked in separate ovens due to the moisture from the meat.

When the veggies are cooked through lift the lid a little to let the moisture out & it does help to scratch up the surface of the veggies to help them crisp up. I up the heat at this time also. I use two ovens and get beautiful crispy spuds, [smiley=chef.gif]


All the best
Skip

I'm no expert but to get nice baked vegies I cook them separately from the meat on a trivet in a very hot oven. If I'm at home I parboil them first, rake them with fork and rub or spray olive oil over them.
Cook them for about an hour with good top heat and don't be afraid to check them to see if they're browning.
When we're camping and have a good camp fire I usually just put my spuds and pumpkin in foil in the fire, 30 minutes and they're done.
Getting itchy feet, think I'll have to hit the road soon.

pd

welcome john d ..its great to get all these new members so we all can learn differant things  from each other keep up the posts and welcome cheers warren :)

Welcome JD
If you like mardigras you will love this site..some cook some dress funny. ;D ;D ;D
Muzz

So which is it for you Muzz?? ;D ;D ;D ;D
Mick.

Mick
I can't cook
Muzz