Only in Texas

Sweeten the Pot

There are several methods of campfire cooking with iron cookware, and some basic equipment is helpful. Dutch ovens are a popular choice, as they can sit on a grate or hang from a tripod, but a cast iron skillet or even a coffee can will do the trick. All cast iron cookware must be “primed” or oiled before use to take away any metallic taste from the iron. There are several methods, but Old Timer’s know how to “sweeten the pot” with water and hay. It goes something like this: Fill the pot with water, throw in a handful of fresh hay (alfalfa or grass), and boil for 30 minutes. Empty the water from the pot and when dry, rub with cooking oil, warm on heat slightly, and then wipe off any excess. Always check iron pots for a “sweet smell” before using. Never pour cold water onto hot iron or it may crack. We like to make our hot coals using Kingsford, as it is always reliable and consistent. When using Dutch Ovens to cook on a campfire, use twice the amount of coals on top as on the bottom, as most of the cooking will take place in the top of the oven. Monitor cooking closely, especially as you are developing your instincts, because food can burn quickly. You can cook just about anything on the campfire, from chili & stew, to biscuits & cakes, to personal pizzas for the kids using split English Muffins, sauce, and cheese. Some things can be cooked directly in the fire, like foil wrapped potatoes, and “ash biscuits”. You can also wrap meat in lettuce or cabbage leaves and cook directly on the coals. Coffee cans are great for layering foods. Cover the can with foil and place in the coals to cook too. There will likely be some “trial and error” for awhile using these methods.