A little back-ground here, so you have an idea where I'm headed:
I'm about 3 grams of trigger-pull away from ordering 2 or 3 camp-style CI DO's in the 6-qt 12" size for family gatherings and home/camp use. I've reseached the techniques used for charcoal briquette firing, and have found a gold mine of recipes as well. I'm also familiar with the seasoning/care of CI, having to re-surface and re-season a badly rusted 15" Lodge skillet...lesson learned there was: cook in it regularly and store it properly, or plan on spending countless hours to reverse the damage. All things cosidered, I'm about to become a more well-rounded outdoor cook, and I'd like a little help with deciding where my first few months of DO experiences should begin.
I'm curious about the various sides and desserts you would/have cook(ed) for breakfast/lunch/dinner, and what you feel are the easiest (least time-consuming) to prepare (while being good eating, of course) for larger numbers in a tent camp site environment. Just the basics would be on-site such as canned fruits/vegetables/pie fillings, boxed mixes for cakes/pancakes/bisquits, a bag of A/P flour, corn meal, eggs, milk, and maybe yeast, baking soda, baking powder...what would your plan be to use these items for creating some tasty DO sides and desserts?
I really like the idea of freshly baked DO breads, upside down cakes, cobblers, and possibly rice pudding, which can be made in deeper profiles in the DO to accomadate for larger numbers of hungry souls. Of course, baked beans and/or chili will be on the menu at some point as well.
Cornbread for breakfast is a must...nothing like a good cornbread to bring everyone down to earth level and remind us of how great life really is...that's my idea of what comfort food should be like.
What would your first choice for a side and a dessert be?
Thanks for your insight!