There are many different versions but a salt crust is great even on things like chicken, I have heard of hedgehogs and fish being roasted in the same manner.
[url=http://www.ehow.com/how_6705_make-tom-collins.html:4b6e6]http://www.ehow.com/how_6705_make-tom-collins.html[/url:4b6e6]
oldfrat,
there ya go, Jo posted your answer
<BLOCKQUOTE><font size=“1” face=“Verdana, Arial”>quote:</font><HR>The wax paper does burn, but the salt and the wax seal the meat. The burnt paper can easily be pulled off before serving.
<HR></BLOCKQUOTE>
We’ve been doing this roast for many years infact I believe that the receipe that Jo posted was originally posted on the web by my sister.
Last year for our big annual campout we roasted a pig.
Not on a spit like you normally see but split, and done on grates over an open pit.
I got the basic idea here, [url=http://cuban-christmas.com/pigroast.html:cfb3c]http://cuban-christmas.com/pigroast.html[/url:cfb3c]
then I adapted it to our needs.
We use the metal grates used to transport bread loaves. Most bakeries use plastic ones now, but you can still find the steel if you look around.(sshhh, they’re behind the grocery store next to the milk crates 
)
I made the pit out of the abundant rocks at the campground.
The whole thing was really very simple.
We had avoided doing a pig for years because some of the parents thought their kids might be traumatized by the pigs head.
We removed the head and hid it, but the kids found it and marched around with it on a pole like in “Lord of the Flies”
So much for the trauma.
LF,
I have to find that recipe. I know it’s around here somewhere, but I have to dig through 31 years worth of stuff. I guess it’s sort of like your Montana beef jerkey recipe…“Where is it now?”. I’ll find it & when I do, I’ll get it to you.
Mike
This site’s about sharing!
LF,
FOUND IT!!!
[url=http://www.cooks.com/rec/doc/0,1926,153162-240206,00.html:69ee4]http://www.cooks.com/rec/doc/0,1926,153162-240206,00.html[/url:69ee4]
Couldn’t be easier, OR better!
Now where’s that jerky recipe?
Mike
This site’s about sharing!
[This message has been edited by ohiotuber (edited 21 February 2006).]
there are many but for “easy camping” and easy cooking I like to take a venison tenderloin (whole) and coat it heavily with olive oil, fresh minced garlic, herbs (any combo of basil, rosemary (one of my favorite meat seasonings), thyme, etc) some kosher salt and fresh ground black pepper. Coat it thick, wrap it in heavy foil and put it in the cooler. Once you got a solid bed of coals in the campfire, put the loin on the edge but in some good heat, foil and all. Cook a bit on each side until rare to medium rare. Cut into thin slices and serve with cut potatos (cooked the same way) and if present, throw some ramps in the mix for a good camping tradition in my parts.
I like to soak my herbs in olive oil for a while to bring out more flavor in the oil. I also like to roast my garlic simply by baking it covered in olive oil for about 30 or so at about 350ish (no need to be exact, it’s just garlic).
MMM MMM…good camping food!
Serve with medium to heavy bodied beer.
[This message has been edited by mtnstream (edited 21 February 2006).]
[This message has been edited by mtnstream (edited 21 February 2006).]
we had at one point an elaborate spit. A water wheel geared to a spit over an open fire on corregated iron Garlic rosemary thyme and onions were planted over the years to grow as needed. As part of opening weekend for pighunting and gamebird shooting a pig was shot, trout were caught and oon the Sunday the pig went on to the spit with copious amounts of beer, bad whiskey and port. If there wasnt a pig, a hogget was used. Slowly roasted over manuka (aka tea tree similar to melaleuca)…magic.
Take a few pan dressed trout (heads on), fill the body cavaties with onions, garlic and basil. Place in a skillet over a med. heat scource, drizzle frequently with butter (or margarine. Molly McButter powder works, too). Turn fish after about 7-10 mins. Repeat for other side. When the meat flakes easliy with a fork, they are done. Enjoy!
Here are some of my favorites:
Crappie fillets just caught that morning dredged in 50/50 mix of flour and corn meal. Fry in skillet with about 1/4" of oil in it. Serve with fried potatoes, sliced or cubed, your choice. Yum!
This next one sounds weird, but is surprisingly good: Fillet a fresh walleye, cut the meat into strips and boil them. Once boiled, drain and put the stips in the fridge or in a cooler on ice. After the walleye strips have chilled mix them together with cream cheese and cocktail sauce. No measurements, just use what looks and tastes right to you. Serve on crackers. Makes a tasty appetizer.
Mike
ok we all know I can’t spell but here goes. When up camping we spend the whole day on the water so for breakfast we make what I call Columbia River Golosh. The receipe is as follows and can be adapted to the number of people eating:
8 cheriouz saugages sliced
1 doz eggs
a bunch of shreded red potatoes
a few pounds of shreded cheese
get a frying pan really hot on a open campfire and add a little oil (very little) and toss in the cherouz saugages. When very close to being cooked toss in the potatoes and cook until done. Now add the eggs and cook until done toss in the cheese and remove from fire and stir until melted. Serve. This will stay with you all day and garenteed to harden your ateries but oh is it so good LOL.
Only a fool eats the green hash.
– Pat McManus
This thread brings back a happy memory of when my #2 son was in Cub Scouts and we went on an overnight campout with them.
We had a Chevy station wagon at the time, so I put a regular bed mattress in the back with sheets, blankets and pillows. I packed a fondue pot with a can of sterno, a big can of Dinty Moore beef stew, some water and some instant oatmeal and instant hot chocolate.
As the other Dads pitched tents, we explored the camp vicinity. As they built fires and cooked dinners of varying quality, we sat on the tailgate listening to Prairie Home Companion. My son looked at me with great admiration and said, “Gosh, Dad, I didn’t know you were such a great chef in the woods!” As the others crawled out of their tents stiff and sore and tried to cook up some breakfast, we enjoyed out maple flavored instant oatmeal and hot chocolate.
I was the Cubmaster at the time and actually caught some flak from the other Dad’s about not setting a good example for my son and the other kids. My response: “What’s wrong with showing them that, with a little advance planning and ingenuity, you can sleep and eat well out here?” 
One of my favorites from “days gone by” is that of roast beef wrapped in bacon, smothered in mushroom soup, season if so desired, wrap in aluminum foil, totally surround with hot bed of wood coals. Give it an hour to slow cook. Also a cobbler prepared in a cast iron dutch oven is a winner. Plain ole bisquick with some cinimon/nutmeg. Pour the dough in the bottom, the fruit of choice on top, cover with lid, place onto bed of coals and cover the lid with coals. Depending on the type of wood coals (some hotter than others) recheck in 20 - 30 minutes. Now a-days we do campfire pizza. Pizza Hut can’t compete. Refrigerated pizza dough, spread out on rack that would be used for soft fleshed meats or vegies. Spray the rack first. Cook the dough lightly on both sides (turn it over) sauce of choice, cheeses, and toppings as desired. Have turned many a head while camping. “Mommy, they’re eating pizza!” Not bad for breakfast either.
Live each day as if it were your last, some day you’ll be right!