Gammon in the fire

[Chris Sheppard]

i've done this so many times with all sorts of different meats. You just cannot emulate this in a conventional over, its superb

 

It's about the only reason I look forward to scrub clearing over winter

 

We tend to use a galvanised bucket and work up in layers. potatoes go in about 10am, meat goes in about an hour later (chops, steak, sausages etc) and if we're doing beans, punch a couple of holes in the top of the tin and shove them in the top for abut 20 minutes.

 

Started experimenting with breakfast too this last season - Bacon and eggs shoved in the ashes as soon as we get there and it's about ready by the time the saws are sharp and fueled up.

[felixthelogchopper]

It's about the only reason I look forward to scrub clearing over winter

 

We tend to use a galvanised bucket and work up in layers. potatoes go in about 10am, meat goes in about an hour later (chops, steak, sausages etc) and if we're doing beans, punch a couple of holes in the top of the tin and shove them in the top for abut 20 minutes.

 

Started experimenting with breakfast too this last season - Bacon and eggs shoved in the ashes as soon as we get there and it's about ready by the time the saws are sharp and fueled up.

 

Drooooooool......