Nothing beats a bone handled butter knife. We also chucked a handful of milk powder in some times as well. Cooking in a camp oven is a special skill and ya nailed it.
@@campovenking Mate ya real, that is the difference, and this is a lost art, cooking like you do , nothing beats a fire , food , a good yack , and great laugh, and on occasions , a good understanding cry. Fire has the mesmerising effect , that leads us to a tranquil place and you become rested in the mind, and it helps when there is a few to join in. I am lucky, my old man went bush every chance he got, (he had 8 kids) which included the Darling River in its hey day , catching fish and he owned 450 rabbit traps, with another guy and we ate a hell of a lot of rabbit. He was a bloody cook cook and he would have loved to have seen some one like your good self , doing what ya do, i still have his old camp ovens. Learning the filming side ,is a steady process , so don't be hard on your self, just keep plugging champ. Look forward to a nice Roo Tail soup
@@kinchegayowie6167 Thats awesome mate. I worked as a professional rabbit shooter so I ate plenty of them in my time thats for sure lol. And yep Fire is food for the soul and cooking on fire is Primal as it gets. Thats why we are drawn to it.
Wow mate! That just made me so bloody hungry! 😂 Great tip with the flour colouring right at the start to work out the "hot spots", never knew that! I'm guessing it's the chef secret... but how long did you leave that to cook for? Great clip mate, Rob 😎
Depends how big it is, I dont cook with a watch, I cook it until its cooked lol. But 4 cup damper for 35 minutes at the right heat and moisture content and your pretty close.
Brother, you may just be the camp oven king with that setup, thanks for the Bourke-based advice fella, I'll be carrying these tips in my flour bag with me. 👍
I love your _accurate_ measuring system 😂 That knife stirring trick is fabulous! It will work regardless of if your 4th 1⅔ cup of flour landed on the ground or not. Did that even go in the mixing bowl, couldn’t make it out from here 😂
Remarkably close to a Canadian indigenous bread we call Bannock, or fry pan bread. Wonderful stuff that can be as sweet as cake, or as savory as you like, depending on what you want. Ate a lot of it as a single young man.
I actually dont let the flour colour up anymore, this video was made a couple of years ago. I now prefer to start cooking when the flour is still white but has visible cracks like drying concrete. It will colour up during cooking anyway ususally and if you start with it already tan it can be close to burning when its finished cooking. Its just an updated method, Im still learning stuff too 🙂
@campovenking I'm so disillusioned with society KB and iv basically becoming a hermit just hunting and fishing alone but it's people like you that gives me faith that there's still good people out there doing there own shit, keep it up mate
Hey Ron, just because of this video, I’m gonna put a damper on tonight. I’ve got 2 stubbies in the fridge, how many cups of flour do I use?(I don’t drink, the in-law left them in the fridge)
Well whatwver you do, dont waste the beer by putting it in the damper! I just dont understand why people think they need to make damper out of beer lol. Its expensive and completely unnessecary. You can make what ever size you want, 4 cups is a loaf of bread at least in size so use that as a scale. Happy cooking 😊
Easy mate, if you just stack them around the rim of your lid then put an extra two, so one on each side of your lid handle, it will be so close to baking temperature its not funny. Cheers
Hi, Canadian here. This looks like bannock, but i am surprised that there is no additional baking powder or baking soda ofther than what is already in the flour. I will certainly give your recipe a try.
Cheers mate. Yeah I dont like the taste of baking powder, and its not necessary so I dont use it. kSome add extra to try and make it rise higher but it makes it taste awful I reckon.
@campovenking Yeah, baking powder bannock really messes up your guts too when you have been eating it for a week solid. Great channel mate, liked and subbed. 👍😁
So I tried this... didn't brown, didn't raise and far too salty. Also took about an hour to cook. I guess it works best with a big fire, much bigger than the little firepit I use. Still, it's edible and would do in a pinch. Happily I made it in the garden, so will adjust for me before camping.
I cant stand salty dampers, this damper is not salty, I make literally hundreds of them a year, I made 6 of them yesterday alone. Its a half a teaspoon of salt not half a tablespoon lol. Like I said any sign of saltiness in a damper and im out, I cant stand it. And if it didnt raise, brown or cook its no where near hot enough. Man, I think you better come see me do a show. I will get you making perfect dampers in no time 🙂
@@campovenking I'm from the UK but last 20 years on the island of Borneo :) My motorbike camping days are about done, so last few years being exploring the rainforest 'roads' by Hilux with a roof tent etc. Just getting into this Dutch oven stuff. For sure I need a bigger fire/more coals. I'm experimenting!
@@bigglyguy8429 Sounds awesome, im just back from the phillipines myself. The coals there had no heat in them too. I had to use a lot more than I normally would here in Australia. Good luck with the cooking mate. Cheers
Great advice, learnt a bit about damper. If things go bad with the economy I’m just gonna live down wind from you. I’ll be cooking bigger dampers than you.😊
@@campovenking thank you. It’s been some 10 years since I last cooked a damper and my last was a total disaster. Way too hot. Burned on the outside and liquid on the inside. Thanks heaps mate.
So overview cos nothing in the description : 4 cups self raising flour, table spoon of icing sugar, half teaspoon of salt. Mix with knife and add water till dough follows knife. Cut in air all the while mixing.
I've written this and other recipes in a book already. I don't ever write them again. You can watch and learn or buy the book, it doesnt worry me. But i wont write a recipe. I get literally hundreds of requests for recipes on Facebook and have done for years. I've simply got better things to do in life 😀
Mine are cast Aluminium that are made in Australia so not as cheap as the camping stores that sell the chinese ones. Check out the video on the differences here in my channel before deciding what suits you better. And you can buy mine here. Cheers. www.campovenkitchen.com.au/shop/
Till it's cooked lol. It changes with temperature and moisture but 30 to 35 minutes for 4 cups. I don't wear a watch or cook by one, more techniques coming 🙂
No never mate, Beer is expensive and once you taste this recipe you will wonder why you wasted beer in a damper. Beer doesnt make it better in anyway. Not saying beer doesnt make a nice damper, just that its not better so why bother 🙂
Thought I was being smart using beer, now I realise I was stupid. :-) Looking forward to getting a starter kit and making a damper with cheese and garlic.
![ตีสิบเดย์ [FULL] | ครอบครัวสะท้านทุ่ง "นางบี & อ้ายสติ๊ก"](http://i.ytimg.com/vi/A1rhYcxxNtA/mqdefault.jpg)
If that doesn’t get you in the mood to bust out the ovens tonight I’m not sure what will 🎉
Love it. Can’t wait to try this soon.
That damper looks sensational Ron.
Nothing beats a bone handled butter knife.
We also chucked a handful of milk powder in some times as well.
Cooking in a camp oven is a special skill and ya nailed it.
yeah well I make a few thousand year lol so I get plenty of practise. Cant beat them old knoves hey 🙂
@@campovenking they are the best, great fillet knife for whiting too .
Love ya format and ya gotta another sub
@@kinchegayowie6167 Cheers mate, thanks for the follow. Im a bit amatuerish with the film editing still but Im learning all the time.
@@campovenking Mate ya real, that is the difference, and this is a lost art, cooking like you do , nothing beats a fire , food , a good yack , and great laugh, and on occasions , a good understanding cry.
Fire has the mesmerising effect , that leads us to a tranquil place and you become rested in the mind, and it helps when there is a few to join in.
I am lucky, my old man went bush every chance he got, (he had 8 kids) which included the Darling River in its hey day , catching fish and he owned 450 rabbit traps, with another guy and we ate a hell of a lot of rabbit.
He was a bloody cook cook and he would have loved to have seen some one like your good self , doing what ya do, i still have his old camp ovens.
Learning the filming side ,is a steady process , so don't be hard on your self, just keep plugging champ.
Look forward to a nice Roo Tail soup
@@kinchegayowie6167 Thats awesome mate. I worked as a professional rabbit shooter so I ate plenty of them in my time thats for sure lol. And yep Fire is food for the soul and cooking on fire is Primal as it gets. Thats why we are drawn to it.
Reminds me of my Grandmother's cooking measurements, everything always came out perfect. That Damper looks awesome.
THIS is what I was looking for! Thanks!
Good one mate and good luck
Wow mate! That just made me so bloody hungry! 😂 Great tip with the flour colouring right at the start to work out the "hot spots", never knew that! I'm guessing it's the chef secret... but how long did you leave that to cook for? Great clip mate, Rob 😎
Depends how big it is, I dont cook with a watch, I cook it until its cooked lol. But 4 cup damper for 35 minutes at the right heat and moisture content and your pretty close.
@@campovenking yeah fair call mate... looks like this one came out at just the right time! Perfection!
Oooooooh that looked soooooo good! My mouth was watering.
Bloody amazing!
This bloke is a National treasure!!
What a ripper of a bloke!
Aww thank you and cheers.
Great video!!
Omg - I want to hitch up the camper and head off right now just so I can give this a try. Looks amazing!
Bugger that Tracey. Get some coals going in the backyard and away you go. I'll be around in a jiff - with me jam and clotted cream.
Good stuff, mate. Love the knife trick too.
Thanks for the comment
Excellent tips mate, Cheers 🍻
Great video mate, thanks for sharing 👍🏾
Cheers mate 👍
Handsdown best damper recipe i have used great video mate 👍🍻
❤ great technique 🙌
Best tasting food ever 👍🏾cooked in a camp oven!
Brother, you may just be the camp oven king with that setup, thanks for the Bourke-based advice fella, I'll be carrying these tips in my flour bag with me. 👍
The addition of icing sugar is the kind of inside knowledge that I need 😅
It's a game changer
I like your style! I too use the knife method for mixing. Works great. Subbed.
thank you, cheers
When i make damper, i add an cup of saltanas to add some flaver and textuer. An great tip on the knife for mixing and icing suger.
Gerard.
Nice, o ma ll e so many damper recipes I don't know where to start lol. Happy Cooking
I love your _accurate_ measuring system 😂
That knife stirring trick is fabulous!
It will work regardless of if your 4th 1⅔ cup of flour landed on the ground or not. Did that even go in the mixing bowl, couldn’t make it out from here 😂
Remarkably close to a Canadian indigenous bread we call Bannock, or fry pan bread. Wonderful stuff that can be as sweet as cake, or as savory as you like, depending on what you want. Ate a lot of it as a single young man.
Sensational
oh, thank you for saying
Another great one Ron, cheers 👍
I have heard of recipes using lemonade or fizzy additives- thoughts?
Try this one and you will wonder why? They all cost money and still cant beat this recipe.
Dude I like that icing sugar tip !!!
dear you have a huge background to enjoy your day happy and enjoy my dear friend
thank you
My chef
I remember making damper 😊
Reckon I might have to pull the oven out tomorrow and cook one up mate. I always put flour in the bottom. But now I know why! 😂
I actually dont let the flour colour up anymore, this video was made a couple of years ago. I now prefer to start cooking when the flour is still white but has visible cracks like drying concrete. It will colour up during cooking anyway ususally and if you start with it already tan it can be close to burning when its finished cooking. Its just an updated method, Im still learning stuff too 🙂
Thanks Ron. I’ll keep it in mind.
King Brown is a gun
Cheers
@campovenking I'm so disillusioned with society KB and iv basically becoming a hermit just hunting and fishing alone but it's people like you that gives me faith that there's still good people out there doing there own shit, keep it up mate
That'll put some damper on that hunger once it lands 😂
ONE TREE PER DAMPER!! GREAT
haha I think you mean one already dead stick thats been dead for fifty years and was just laying there. 😂
COOL.
It's a good thing he put "4 cups" of flour in because he threw at least 1 cup out while mixing it. 😁😂🤣😂
Great content. The damper looks great. 👍
And that's the reason why you are the King Kingbrown
Thanks mate. I appreciate your support. Cheers
Hi can anyone tell me how long do you cook it for please and thank you
Looks awesome ... any adjustments for a spun steel camp oven ?
Best adjustment would be to go buy a cast oven and make life easier. 😁
best damper Vid on the internet
Thank you. Cheers
Respect
Cheers
Hey Ron, just because of this video, I’m gonna put a damper on tonight. I’ve got 2 stubbies in the fridge, how many cups of flour do I use?(I don’t drink, the in-law left them in the fridge)
Well whatwver you do, dont waste the beer by putting it in the damper! I just dont understand why people think they need to make damper out of beer lol. Its expensive and completely unnessecary. You can make what ever size you want, 4 cups is a loaf of bread at least in size so use that as a scale. Happy cooking 😊
Love the TH-cam Chanel
Could you tell me where could I get a camp oven lid lifter like you have please.
Hi, yes you can buy my stuff at www.campovenkitchen.com.au
Sir I am inpired. That is the best damper vid I have seen. Should be on the school curriculum.
haha that would be a popular class 😁
Ron would this recipe be ok with cheese and bacon or ham ,awesome job mate as always.
Yeah add fruit etc as required. This is a perfect base recipe
Perfect loaf
Cant have a fire wher I live so going to use heat beeds how many do you recommend on top
Easy mate, if you just stack them around the rim of your lid then put an extra two, so one on each side of your lid handle, it will be so close to baking temperature its not funny.
Cheers
So... how long to bake for?
Can you use a small stick say 3/8 -1/2 inch diameter instead of a metal knife?
A knife is best for cutting air into the btter, I will do a video and show a few mixing tips one day.
Where do you get that tool to lift the lid. I would love one.
You can get it from my shop at www.campovenkitchen.com.au
You said "self-rising flour." What would I need to add in order to use regular flour?
You add baking powder to plain flour to do the same job.
Hey Ron, do u use plain flour or self raising on the bottom layer?
I just use the same flour im cooking with, so the sr flour
@@campovenking cheers mate love your work 👍🏼
Have you ever tried holding your ovens in galvanized tubs- blocks wind, conserves heat...?
And looks stupid lol. There's better ways of blocking wind if it's a problem.
Can't imagine why you are called the 'King'. 😉 Bloody ripper, man.
Simple and makes perfect sense.
Btw, that flour . . . plain or self-raising?
Self raising flour mate, cheers
I often times find myself using a knife for mixing as well but that is because, when the time comes, I can't find my bloody wooden spoon 😕
Its with the ten mil spanner 😅
Is adding the occasional white beard hair optional?
I charge extra for that 🤣
Hey mate, if I do a 2 cup damper would you still go for 35mins? Gav
No more like 20 minutes mate
Hi, Canadian here. This looks like bannock, but i am surprised that there is no additional baking powder or baking soda ofther than what is already in the flour. I will certainly give your recipe a try.
Cheers mate. Yeah I dont like the taste of baking powder, and its not necessary so I dont use it. kSome add extra to try and make it rise higher but it makes it taste awful I reckon.
@campovenking Yeah, baking powder bannock really messes up your guts too when you have been eating it for a week solid. Great channel mate, liked and subbed. 👍😁
@@boomshanka8743 Thank you. I appreciate it
Just posted a reply on its similarity to Bannock. Should have delved deeper, lol
These pretzels are making me thirsty.
haha, love Seinfield 🙂
So I tried this... didn't brown, didn't raise and far too salty. Also took about an hour to cook. I guess it works best with a big fire, much bigger than the little firepit I use. Still, it's edible and would do in a pinch. Happily I made it in the garden, so will adjust for me before camping.
I cant stand salty dampers, this damper is not salty, I make literally hundreds of them a year, I made 6 of them yesterday alone. Its a half a teaspoon of salt not half a tablespoon lol. Like I said any sign of saltiness in a damper and im out, I cant stand it. And if it didnt raise, brown or cook its no where near hot enough. Man, I think you better come see me do a show. I will get you making perfect dampers in no time 🙂
@@campovenking I'm from the UK but last 20 years on the island of Borneo :) My motorbike camping days are about done, so last few years being exploring the rainforest 'roads' by Hilux with a roof tent etc. Just getting into this Dutch oven stuff. For sure I need a bigger fire/more coals. I'm experimenting!
@@bigglyguy8429 Sounds awesome, im just back from the phillipines myself. The coals there had no heat in them too. I had to use a lot more than I normally would here in Australia. Good luck with the cooking mate. Cheers
hmmm...a lot of gear. I used to grab a tarp a horse, hobbles and some tucker and some matches.
I lived in a swag for 7 years, Im more than happy to have some comforts these days
Me too, I was just having a laugh. Love your work.@@campovenking
Great advice, learnt a bit about damper. If things go bad with the economy I’m just gonna live down wind from you. I’ll be cooking bigger dampers than you.😊
😁
How long to you leave it in the camp oven approximately
Depends on heat and the moisture. If you get both right it's 30 minutes. 35 to be sure.
@@campovenking thank you. It’s been some 10 years since I last cooked a damper and my last was a total disaster. Way too hot. Burned on the outside and liquid on the inside. Thanks heaps mate.
@@craigh3109 cool. Best of luck then
So overview cos nothing in the description : 4 cups self raising flour, table spoon of icing sugar, half teaspoon of salt. Mix with knife and add water till dough follows knife. Cut in air all the while mixing.
I've written this and other recipes in a book already. I don't ever write them again. You can watch and learn or buy the book, it doesnt worry me. But i wont write a recipe. I get literally hundreds of requests for recipes on Facebook and have done for years. I've simply got better things to do in life 😀
RON DO YOU SELL CAMP OVENS IF YOU DO HOW MUCH WE LOOKING AT?
Mine are cast Aluminium that are made in Australia so not as cheap as the camping stores that sell the chinese ones. Check out the video on the differences here in my channel before deciding what suits you better. And you can buy mine here. Cheers.
www.campovenkitchen.com.au/shop/
How long do you cook it for?
4 cup damper is about 30 to 35 minutes
@@campovenking thank you so much 💗👍
Stuff Me Stubbie Mate! Ya just made me worms come out me bum looking for a feed . Top stuff mate, I'm gonna make that 👍 thanks for the head's up
😁
Y’all aussies have a way with words 😄
@karatecowboy5339 we just say it as it is mate , 👍
So how long?
Till it's cooked lol. It changes with temperature and moisture but 30 to 35 minutes for 4 cups. I don't wear a watch or cook by one, more techniques coming 🙂
Dont put your pot directly on the coals,put 70 % on the top
🤣🤣🤣
have you used beer instead of water before?
Once you try this recipe you will never waste a beer in a damper again.
Looks good, But Iam not a fan a plain damper I need fruit in mine ,
Theres nothing plain about this one lol. But feel free to add fruit, dates raisins whatever 🙂🙂
@@campovenking Ok thank you,
Do you ever use beer instead of water?
No never mate, Beer is expensive and once you taste this recipe you will wonder why you wasted beer in a damper. Beer doesnt make it better in anyway. Not saying beer doesnt make a nice damper, just that its not better so why bother 🙂
Thought I was being smart using beer, now I realise I was stupid. :-)
Looking forward to getting a starter kit and making a damper with cheese and garlic.
He uses a knife cause 'e ain't got a spoon
Pffft, why not just use coles.
If you need a damper recipy it's cos the recipy is too dry.
I see what you did there. I once cooked all day in the rain, and my dampers got damper and damper 😁
If you add too much water you can throw in the flour you spilt on the table to thicken it up …..looked like there was pleanty to spare😂
😅