Cookbook 4/22/24

Recipes from Darrell Lampkins…..

“Dutch Oven Trout”

6-8 inch trout
12 slices Bacon
1 tsp. Ground pepper

Filet the trout. Lay three slices of bacon on the bottom of a Dutch Oven, put 1/2 a trout, flesh-side down,
on each slice. Sprinkle pepper lightly over upper sides of fish. Arrange a second layer of
bacon and fish at right angles to the first, and continue to arrange other layers, each at right
angles to one below it, until all the fish halves are in the pot. Cover the Dutch Oven, bury in coals,
cook 35-40 minutes. Serve a slice of bacon with each half-fish.

“Foiled Burgers”

1 lb Ground beef
4 Squares heavy duty foil (16×16 inches)
4 Carrots; chopped
1 can New potatoes; sliced (16oz)
2 small Green peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt & pepper to taste

Separate the meat into 4 portions. Place each portion in the center of a aluminum foil square. Top
with equal portions of chopped carrots, potatoes and bell peppers. Season with dehydrated onion
flakes, Worcestershire sauce, salt and/or pepper to suit your taste. Seal the foil, check for leaks.
Place on the coals for 10 to 15 minutes per side.

“Campfire Meatloaf”

1 1/2 lb Ground beef
3/4 c Quick oats
1 Egg
1/4 tsp Dry mustard
1/4 c bell pepper
1 pkg onion soup mix
3/4 tsp Salt
1/8 tsp Marjoram

Mix all ingredients and put in casserole pan. Place in dutch oven. Bake 1 hour, covered.

-Scott did a Brisket, at 165 for about 6-7 hours, let is rest in butcher paper for about an hour and turned out great

“Pig Candy”

Thin slices of bacon, place on a cookie sheet, sprinkle with brown sugar, place in smoker, take and place on the grates of the smoker. It will look like jerky.