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Camp oven roast
Cooking Time:
3 -4 hours
Ingredients:
• Beef, pork, lamb, chicken,
venison etc. roast portion.
• Potatoes, sweet potatoes,
other vegies to you preference.
• Garlic
• Oil - optional.
Preparation:
1. Prepare your beef, lamb,
pork, chicken etc. by making
small incisions into the meat
& placing sliced cloves of
garlic into these cuts.
2. Peel & cut potatoes in half,
& slice sweet potato portions
to about the same size as the
half potatoes.
3. Position your camp oven
(with a cake rack or trivet
inside) over the open firebox of
the Ozpig to pre-heat for 5 to
10 minutes, or until very hot.
4. Place your meat into the
camp oven dry (no oil or water
required) and leave over the
open fire box for about 10 to 15
minutes.
5. Spray or coat the potatoes
and sweet potato in a light
amount of oil, then add them
into the camp oven (this is
optional).
QUICK ROAST:
6. Leave the camp oven over
the open fire box for a further
10 to 15 minutes, then put the
DIFFUSER between the camp
oven and the open flames.
7. Cook with the camp oven in
this position until the meat is
to your liking.
SLOW ROAST:
6. Leave the camp oven over
the open fire box for 10
minutes, then put the
DIFFUSER between the camp
oven and the open flames. Let
the roast remain in this posi-
tion (with the diffuser) for a
further 30 to 40 minutes.
7. Transfer the camp oven to
the lower side warming plate
ensuring that the camp oven
body is in contact with the
Ozpig body (this allows
enough heat transfer for the
roast to continue slow
cooking).
8. Cook for a further 3 to 4
hours in this position,
remembering to rotate the
camp oven 180 degrees every
30 minutes.
S
erving suggestions:
Set up chairs around the Ozpig
& carve your roast straight
from the camp oven while
enjoying a nice bottle of red or
a beer.
Camp oven roast
Tip:
Times can vary according
to the size of the roast &
how many times you lift
the lid on the camp oven.
Dial up the grunt
GREAT RECIPE IDEAS
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