This is a Friday evening, one of numerous times that Barb and I cranked the Suzuki 650F and motored to a quiet and secluded place high in Oregon’s Cascades. We usually didn’t do much other than unwind from the work week. Sometimes we fished in a cold, clear lake, sometimes we sat and let the minutes pass.
The one constant factor in the outings was how we relished food we cooked. On this particular occasion we were using the Outback Oven to prepare whole potatoes and ground beef. It doesn’t show in the photo, but a thermometer protruded from an opening in the peak of the bonnet. It indicated three stages—warm, cook, and burn. There was a critical lead time involved in getting it right. Experimentation finally led to some edible meals.