INGREDIENTS

INSTRUCTIONS

Find a corrugated cardboard box about 2 in larger around than a cookie
sheet.  Make sure it has an intact bottom and top "ears".  Cut the bottom
out all the way around and secure together with duct tape. Line the box
inside and out with heavy duty aluminum foil and secure seams with duct
tape.  Cut foil at the corners to free "ears".  This is for venting. Line
the lid with foil and secure seams with duct tape. Get four wire coat
hangers and snip the hook off below the twist and straighten. Punch holes
in the box about 6 in from the top, then push hanger wires thorough to make
a rack. To Use: Start a charcoal fire with 6-8 briquettes in an old metal
pie pan.  Place a piece of foil on the ground shiny side up. Put the pie
pan on the foil and place the oven over the pie pan. Put your food to be
baked on the rack and cover with the lid. If you have a meat thermometer,
stick it into the box just below the rack. 6-8 briquettes should bring temp
to 325-350. Add or take out to adjust temp. This should be done before
starting to bake.
Recipe By     : From "The Geezer Cookbook", by Dwayne Pritchett.
Posted to MC-Recipe Digest V1 #233
Date: Fri, 4 Oct 1996 17:39:31 -0600
From: goodmail@srv.net (Kevin Goodrich)
NOTES : This cookbook can be found at the "Cooking for Scouts and
Scouters" WEB page, URL
http://www.macscouter.com/Cooking/index.html.

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