The Southeast Camper Dutch Oven Group would like you to join us at Kings Mountain State Park, South Carolina our Fall Dutch Oven Gathering on 10/05/2013.
We will be cooking and visiting at the Shelter #4, Continue past Shelter #1 into the next parking lot and we will be on the left. The park opens at 8 am and we plan to start around 9 am for a Meet ‘N’ Greet and make a few snacks for breakfast. We will have a Buffet Style Cast Iron potluck dinner at 4 pm.
This is NOT a competition, but a chance to show off (a little) with your cast iron cooking skills. Bring your favorite recipe and equipment to prepare your meal. We will share Good Food and Recipes at the gathering with our new friends for a day of outdoor fun.
We are the International Dutch Oven Society Chapter serving Central Piedmont of North Carolina and portions of the Midlands and Upstate of South Carolina.
All are Welcome, Stop by and say “Hello”. We look forward to meeting you.
Visit Southeast Camper’s Forum for updates. Please join the forum and let us know if you’re coming to cook with us or stopping by to visit.
There is an admission fee to the park – $2.00 for adults and $1.25 for children. (That’s a small price to pay considering what NC wants for shelter fees)
Directions to Kings Mountain State Park:
Located 14 miles N.W. of York on Hwy 161. From I-85, take exit 8, turn onto Hwy 161, towards York, go across NC/SC state line and park entrance will be on the right.
From I-77 take exit for Hwy 5 toward Rock Hill. Follow Hwy 5 through Rock Hill to York. In York, turn N onto Hwy 321, then bear left onto Hwy 161, entrance will be on the left.
Camping is available. This event is Rain or Shine, so be prepared.
I hope you can find the time to join us.
SEC DOG ARRFF!
This is a quick camp recipe for the Lodge Drop Biscuit Pan. This recipes makes seven little individual crumb cakes.
1/4 cup Dark Brown Sugar
1/2 teaspoon Flour
1/2 teaspoon Cinnamon
Pecans, Finely Chopped
Medium Mixing Bowl
Lodge Drop Biscuit Pan
Dice dried Mango into small pieces, cover with warm water. Use as little water as possible to hydrate. Should have some juice, a few teaspoons. Let sit for hour or so, stirring a few times. Add more water, as needed.
Preheat oven to 350 degrees or bake in a 16″ Dutch Oven.
Grease Lodge Drop Biscuit Pan with Shortening.
Mix Dark Brown Sugar with enough flour to stop it from clumping. Break up chucks with fingers. Add cinnamon.
Mix Bisquick, Cornmeal and Sugar. Add Mango’s, Mango Juice and enough milk to make a thick batter.
Spoon batter into pan sections, filling each section half way up. Sprinkle a small amount of Pecans on top of the batter in each section. Cover the batter and nuts with a small amount of the brown sugar flour mixture.
Bake at 350 degrees for 30 – 40 minutes. Let the pan cool, but still warm to the touch. Serve Warm.
The crumb cakes should form a crust and break loose from the pan. If not, run butter knife around edge and gently lift out.
For more recipes – Lodge Drop Biscuit Iron Beef Cups