beef roast in a do????????

[bobhenry]

Slow I know ya ain't gonna believe me but toss it in the D.O. and pour a 12 ounce can of coke,pepsi,Dr Pepper, or an RC cola over it and cook it with 6-8 coal on the bottom and 16 to 18 on top like you are baking it. The phosphoric acid in the pop will breakdown the meat as it cooks and it will be tender enough you can toss your knife away. Get a good meat thermometer and shoot for 140 to 160 internal temp.

[CAJUN LADY]

Slow I know ya ain't gonna believe me but toss it in the D.O. and pour a 12 ounce can of coke,pepsi,Dr Pepper, or an RC cola over it and cook it with 6-8 coal on the bottom and 16 to 18 on top like you are baking it. The phosphoric acid in the pop will breakdown the meat as it cooks and it will be tender enough you can toss your knife away. Get a good meat thermometer and shoot for 140 to 160 internal temp.

Someone used to cook pork chops on the stove using a can of coke/pepsi. I am going to try your recipe Bob but will add a lot of onions, peppers, celery, garlic and such. If it wasn't so hot outside I'd do it this weekend but I think this may have to wait till October/November.

[bobhenry]

Hey Bec I was starting to wonder where ya went, Have ya worn out that lid lifter yet??

[dmb90260]

This should be prefect for you. http://camp-cook.com/forum/viewtopic.php?t=831
In a 12" DO that would be about 12 on top and 12 on bottom.
Use the recipe as a guide, swap what veggies you have available. If you can't abide wine, use broth.

[CAJUN LADY]

Hey Bec I was starting to wonder where ya went, Have ya worn out that lid lifter yet??

Hi Bob and good to see you again! I love my lid lifter! I had to give my son a cheapo one so he would quit using my "Bob Original".

I haven't been hanging out here much - the granddaughter (18 months) takes us much of my time which I love. Went camping for 3 days this past weekend and had a good time. Looking forward to some cool weather to keep the bugs a little quieter. They were out in full force at the campground but Off Sensations works great and Off Deep Woods sprayed around the camper door works great too.

How are you doing?

[Festus]

Here is a recipe from the "Dr. Pepper Cookbook" an old advertising cookbook put out by Dr. Pepper. We have made this many times and it is excellent!

BROWNED BEEF STEW

3 pounds boneless stewing beef
3 teaspoons salt
1 teaspoon black pepper
1/4 cup flour
3 tablespoons fat
2 cups beef stock or bouillon
2 cups Dr Pepper
2 cups carrots, chunked
3 cups potatoes, chunked
1 l/2 cup onions, chunked
1 cup 1/4 inch celery crescents
1 cup frozen or fresh garden peas

Salt and pepper meat; dust with flour.
In large kettle, brown meat in fat
until very brown. Add stock or
bouillon and Dr Pepper; cook over
low heat until tender. Add all vegetables
except peas, and cook until
barely tender; add peas and cook at
least 10 minutes more. Serves 8.

[Festus]

Slow, I know the recipe above was for stew, but works just as well with a roast.

[SmokeyBob]

Hey Slow
Here is a simple Beef Stew recipe and a link to a neat web site about charcoal temperature.

3 lb rump roast or pot roast
3 Tbsp vegetable oil
4 potatoes, peeled and halved
4 carrots, cut into 2' pieces
2 onions, halved
1 tsp salt
1/4 tsp pepper
1/2 cup water

Instructions: Brown roast in oven on all sides in oil.
Remove meat.
Place half of vegetables in bottom of oven.
Return meat to oven and season with salt and pepper.
Add remaining vegetables and water.
Cover and cook at 300 degrees for 3-5 hours depending on how well done you like it.

Serves about 8.

http://www.dutchovendude.com/campfire-cooking.shtml

[mezmo]

Not in a DO but:
The best roast beef I've ever had, was done by one of
my late aunts. She had a cast iron pot, that had been her
father's, that was about 8in diameter and about 10-12
inches high with a lid and no handle. I've never seen
any other cast iron pot like it anywhere. She'd brown
a piece/chunk of beef, that would pretty much fill up
the pot's volume, in it, and would then put the lid on it
[I assume with at least a little liquid in the bottom] and
would cook it on the stove top without uncovering it
for a couple-three hours, at a low-medium heat I'd
assume [it was a long-time ago]. It always turned out
tasting fantastic. We always attributed it to the fact
that the pot was cast iron and to its unique shape. I'd
love to find a pot like that was, and try it out, but like
I said, I've never seen another cast iron pot shaped
like that one was.

A related note: When we were kids, our grandmother,
who worked in a school cafeteria, would occasionally give
us a can of government surplus canned beef - it was a large
tall can - that was left over from the school lunch of that
day. It, and its gravy, were extremely flavorful. We always
loved to see it arrive. My Dad said that the increased flavor
must have been a result of the canning process - cooked in a
sealed container with the ensuing pressure that that produces -
since the surplus canned beef tasted like what he remembered
the home canned beef that his mother [the same grandmother]
canned when he was a kid. So maybe a similar thing transpired
in my aunt's taller-than-wide cast iron pot ?