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Cooking over a fire??
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<blockquote data-quote="Wild Cattle" data-source="post: 841581" data-attributes="member: 7475"><p>Here are some pics from the last time the wife and I cooked for a big crew, I believe we had 23 to feed. We smoked 2 briskets and a wild hog shoulder and did the rest in the dutch ovens. Not much you can't cook with a little practice. We always have a big fire that we pull coals from as needed. These pics might give you some ideas.</p><p></p><p><img src="http://i38.photobucket.com/albums/e103/pwt3/004-3.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p>Preheating the lids is a good idea</p><p><img src="http://i38.photobucket.com/albums/e103/pwt3/007-3.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p>Double rack for biscuits works really well, the rack fits right down inside a #14 deep sided oven</p><p><img src="http://i38.photobucket.com/albums/e103/pwt3/009-2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="http://i38.photobucket.com/albums/e103/pwt3/013-2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="http://i38.photobucket.com/albums/e103/pwt3/015-4.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="http://i38.photobucket.com/albums/e103/pwt3/021-2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="http://i38.photobucket.com/albums/e103/pwt3/023.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p>Salmon patties are always on the menu</p><p><img src="http://i38.photobucket.com/albums/e103/pwt3/019-3.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="http://i38.photobucket.com/albums/e103/pwt3/017-2.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="http://i38.photobucket.com/albums/e103/pwt3/020-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Wild Cattle, post: 841581, member: 7475"] Here are some pics from the last time the wife and I cooked for a big crew, I believe we had 23 to feed. We smoked 2 briskets and a wild hog shoulder and did the rest in the dutch ovens. Not much you can't cook with a little practice. We always have a big fire that we pull coals from as needed. These pics might give you some ideas. [img]http://i38.photobucket.com/albums/e103/pwt3/004-3.jpg[/img] Preheating the lids is a good idea [img]http://i38.photobucket.com/albums/e103/pwt3/007-3.jpg[/img] Double rack for biscuits works really well, the rack fits right down inside a #14 deep sided oven [img]http://i38.photobucket.com/albums/e103/pwt3/009-2.jpg[/img] [img]http://i38.photobucket.com/albums/e103/pwt3/013-2.jpg[/img] [img]http://i38.photobucket.com/albums/e103/pwt3/015-4.jpg[/img] [img]http://i38.photobucket.com/albums/e103/pwt3/021-2.jpg[/img] [img]http://i38.photobucket.com/albums/e103/pwt3/023.jpg[/img] Salmon patties are always on the menu [img]http://i38.photobucket.com/albums/e103/pwt3/019-3.jpg[/img] [img]http://i38.photobucket.com/albums/e103/pwt3/017-2.jpg[/img] [img]http://i38.photobucket.com/albums/e103/pwt3/020-1.jpg[/img] [/QUOTE]
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