My first exposure to cooking in the great outdoors was in Cub Scouts. I saw biscuits made in a cast iron dutch oven over the coals of a campfire.
Until then, I had no idea that food could come from anywhere else other than mom’s kitchen or the school cafeteria.
Sure, I’d seen my grandfather make hamburgers over charcoal at those little highway roadside parks that the state built in the 50s and 60s, but cooking ...
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2022