Coming complete in two canvas cotton storage bags, one for the legs and one for the platform, the table is no lightweight traveler. It does however pack down sufficiently to find a home in a drawer or behind a seat. Set up is painless. By threading each of the 29” steel legs into the base a solid and adjustable work surface is presented. The top and three supplied wind screens are seasoned and we have not had any rust issues with our sample to date. Screens can be removed and reinstalled quickly to adjust for various wind conditions. The top is 15”x15” and we have successfully used our 14 inch, Eight Quart Lodge Logic (Pictured) with no issues.
We’ve used our table half a dozen times since sourcing it in May and can say it has become a mainstay in our equipment repertoire. We have noted that we need to use about twice the charcoal that a given recipe calls for, so plan your recipes accordingly. We think this is likely due to heat loss from the bottom of the table and from wind. Much like the kitchen at home, the table has also functions as a social centerpiece away from the main fire, allowing multiple conversations and views of the impending regalement at waist level. When the agonizing wait is over and dinner is complete, the table functions as an excellent serving platform, keeping the hot oven away from the main spread, small children and man’s best friend.
The Tembo Tusk Dutch Oven Table is made in the USA and is compatible with their complete line of interlocking camp tables. We hope to review a table in conjunction with the Dutch Oven Table soon.
Pros
● Solid Construction
● Versatile way to cook and serve.
● Integrates with an entire system of accessories.
● Made in the USA
Cons
● Heavy
● Can be wobbly on rough surfaces.
● More expensive than some other options.
$165.00
http://www.tembotusk.com/
BONUS:
Shaunna’s Campfire Cinnamon Rolls
Cinnamon Rolls
1 pkg. (2 ¼ tsp.) active dry yeast
2 tbsp sugar
1 ¼ cup warm milk
4 tbsp butter (melted and cooled)
2 eggs
1 ½ tsp salt
5 ⅓ cups flour
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Filling
6 tbsp butter
1 ½ cups light brown sugar
1 tbsp cinnamon
1 cup raisins (optional)
1 cup pecans or walnuts (optional)
Prep at home
Dough
In a bowl combine yeast and ¼ warm water and sugar. Let stand until bubbles, add milk butter, eggs and salt. Gradually mix in 5 cups of flour and mix on medium low until dough and smooth and elastic. If dough is still sticky add another tbsp of flour.
Place dough in an oiled mixing bowl cover with a damp towel. Let rise for 1 hour at room temp.
Punch down dough, knead on a lightly floured surface and roll into 12x24” rectangle. Spread butter on dough combine brown sugar, cinnamon and optional raisins or walnuts.
Roll up starting at the long edge and pinch the seam closed. Cut in half and place in oiled ziplock bags and place in the freezer.
At Camp
Keep in cooler up to 1 day before baking. Remove logs from bags and cut into slices. Butter a 6 qt Dutch Oven arrange slices, cut side up, cover, and let rise for 1 to 3 hours. Prepare coals. Place coals in appropriate area of Dutch Oven and bake 45min to an hour. Remove from fire and let cool for 15 min, top with honey and enjoy.
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