Baking At a Tailgate

Years ago I decided to not have traditional tailgate foods at the games. There was something boring about brats and burgers every game. As I ventured out I found there were dishes that I needed to bake on order to finish. There are some camp ovens out there as well as other gadgets, but they are all bulky and seemed not to perform that well. As I started to research I found I already had what I needed, good old cast iron dutch ovens.

In order to get the baking going you will need top heat and bottom heat. Traditionally both sources were coals / charcoal. However, I use my large camp chef 3 burner unit for the bottom heat (set to low). The basic formula I have used for top heat is 1 charcoal briquette per inch of top + 2 more coals. That is a 10″ dutch oven would take 12 charcoal briquettes. This is a rough formula and I have not baked anything that requires precise heat. But, I was able to keep 325 – 350 for 1 hour. Obviously outside weather has an effect.

You can use a grill thermometer with a remote probe if you want to monitor the heat.

Let me know if there are any questions and happy tailgate baking!

Tags:

baking

camp chef 3 burner

charcoal

dutch oven

grill thermometer

tailgate

tailgate baking