Cooking a roast in a dutch oven has been my holy grail. I've also been captivated by the idea of cooking it packed in rock salt - how does that change the roast? Does it help turn out a better roast? How salty is the result? I'm glad to have finally answered these questions.

I made Frito casserole for some friends at a campout. The recipe isn't complicated or particularly healthy but it is very tasty. It even got a few recipe requests! The only substitution I made was switching out for low-sodium cream of mushroom. It cooked for about 25 minutes in my 10 incher dutch oven with a 14/7 coal split. The resulting casserole had fully melted cheese and the internal goop was hot enough to require cooling a bit.