by JunkMan » Fri Apr 01, 2005 9:43 am
I don't remember the name, but we used to make a roast in the coals when I was in the scouts.
Started with a cheap piece of meat, I don't remember what it was called, but it was about the size of a plate, and about 1 1/2 inches thick. Put it on a paper plate so we could handle it, and covered the top with a layer of yellow mustard, maybe 1/4 inch thick, the covered that with table salt, about 1/4 to 1/2 thick. Put another paper plate on top and flip it over.
Remove the plate that was on the bottom and put the same amount of mustard and salt on this side. Carefully slide the whole mess off the plate and onto the hot coals, and cover the top with coals.
I don't remember how long we cooked it, but after you dug it out of the coals, you scraped off the mustard and salt "crust" and had the tenderest piece of roast ever!
It did not pick up the salt and mustard taste, they just formed a crust to lock in the juices and make the meat tender.
I haven't made one of these in 30 years, but just thinking about it makes me want to put it on my "to do" list for one of my next camping trips.
Jeff & Odie
Black Hills of South Dakota