ovens and clogs?
 

anyone here has much experience with dutch oven cooking? got one for my b-day and would like to learn more about it. recipes welcome!

thanks.

Because of the way it holds heat, cast iron is great for roasting and my “Greens come out best in a dutch oven. Season it as per the instructions, but it really needs a lot of use to get good.
Greens – fry up some bacon then wash your greens and just lightly shake off the water.Break off the ends wkerever they just naturally snap. Put em in the hot pot wet and stir until they wilt. Eat drenched in hot sauce.
Meats as in pork/beef roast or chicken. I like olive oil. Just start the meat at 500deg. for thirty minutes and then turn it down to 325 and forget it for a few hours. Just comes out better in iron.

Cast iron is the "diesels" of cookware. :D

inside or outside?
 

My brother-in-law is an avid camper. He uses a dutch oven all the time. His formula for heat is to use charcoal, and to count each for 25*. He puts 2/3 on the bottom of the dutch oven and 1/3 on the top. So if you want to cook at 300*, use 12 bricks, 8 on the bottom and 4 on the top.

His recipe for a quick camping dessert he calls dump cake is:

1 instant cake mix
1 squirt or 2 or 3 of liquid butter
1 can fruit pie filling - cherry, apple, whatever

Mix and put on the charcoal. It usually takes 20-30 minutes.

Chuck

Ever used it as dryer?

B

No, that's a homicide. At least in Mrs Bot's domain.

..what's a dutch oven :confused:

lol. leave it to a dutchman not to know what a dutch oven is.. lol

http://www.pmhoutdoors.com/Bruce%20with%20the%20dutch%20oven.JPG
these two are aluminum but most are cast iron.

oh, that's terrible... hahahaha

i get all kinds of different info on this. i read somewhere that each brickette is like 40degrees.. hmm.. i've also read that one should put 8 on the bottom and 12 on top.. hmm.. i will have to experiment.

this upcoming weekend i am going camping so we'll give it a try then. thanks for the recipies.. keep'em coming.

Bot, dryer?

I've won a couple of dutch oven cookoffs, mostly for baking. I concur that you should put more coals on top than on the bottom. Cobblers are great in dutch ovens because the fruit on the bottom stops the crust from burning.
I regularly bake cakes in dutch ovens. The one I won with was a standard boxed chocolate cake with strawberry pie filling put in the bottom of the oven. By the time the cake is baked the strawberries have migrated throughout and a can of whipped cream draws in the final unbelievers.
My most cherished cooking award was for dutch oven baked beans which won the 'Best Vegetarian Dish' category. I can only attribute it to the mental weakness of vegetarians because they were filled with pork, bacon and sausage.

kerri, what kind of oven(s) do you have? what size? shallow or deep?

i would definitely have to say that you need to at least double the coals when it's ~10F. :D popped the cherry this weekend.. cooked 5 meals in it. :thumbsup:

MMMM dutch oven.

My favorite camping recipe in one is taking a can of pork and beans, chooping up some hotdogs and sdding them. Stick em in the dutch oven with all of the flavors from cooking in it befors, and it is awesome.

Actually, the best thing i ever had in a ditch oven was some home made biscuits. They were awesome. However, my friend wont give me the recipe as it is an age old family secret...

I have several. I deep fry in them, make gumbos in them, roast vegitables in them--you name it.

Make a roux by frying flower in an equal amount of oil until it is the color of a dirty penny. Put two ducks in the finished roux and fry them until the oil starts to come out of them (a 'ring' will form around the ducks). Then saute green pepper, onion and celery in the rough. Salt, pepper and cayanne. Add 1/2 water 1/2 chicken stock. Put in some andouille sausage and let it simmer uncovered for about an hour or until the ducks are done. You then let it stand for about 15 minutes and skim all the oil off the top. Serve over rice with a glob of potato salad in the middle.

If your seasoning gets uneven or otherwise out of whack, deep fry some chicken in it then just wipe it out without washing when you are done. DOs are great for deep frying because of the high walls.

well, i am hooked. :D went and got another one :eek: http://www.campchef.com/products/product_detail.php?id=106 it was $20; couldn't pass it up. now i have a deep 12" and a shallow 10". :thumbsup:

what i like about this one is that it has legs on the lid and can be used as a flat griddle. i toasted some bread this weekend this way on the regular lids; they work fine but do wobble.