Dutch Oven Cooking - Easier than it looks.
viewtopic.php?f=70&t=4070&p=32450#p32450
Dutch Oven Basic Gear
viewtopic.php?f=70&t=4070&p=32451#p32451
Good Eats from the Dutch Oven
viewtopic.php?f=70&t=4070&p=32452#p32452
OAUSA Net - 03/26/20 – Camp Dutch Oven Cooking
-
Jeff-OAUSA
- Posts: 240
- Joined: Thu Jul 21, 2016 7:57 pm
- Call Sign: WD6USA
- Location: California
Camp Dutch Oven Cooking
WD6USA
"If future generations are to remember us with gratitude rather than contempt, we must leave them something more than the miracles of technology. We must leave them a glimpse of the world as it was in the beginning, not just after we got through with it."
- Lyndon B. Johnson
President of the United States
"If future generations are to remember us with gratitude rather than contempt, we must leave them something more than the miracles of technology. We must leave them a glimpse of the world as it was in the beginning, not just after we got through with it."
- Lyndon B. Johnson
President of the United States
Re: OAUSA Net - 03/26/20 – Camp Dutch Oven Cooking
Ways to fully utilize your Dutch Oven and other cast iron cookware.
The great thing about all cast iron is that it can be used on any cooking surface or heat source.
1. Over a camp fire
2. Charcoal underneath and on top
3. Buried in the ground with coals as above
4. On propane stove
5. Double or triple stacked with coals
6. On a home natural gas or induction stove
7. In your home oven. Cast iron can go from stove top to oven.
8. Dutch oven can be used like an oven with another pan inside.
Here are a few pictures of their many uses.
The great thing about all cast iron is that it can be used on any cooking surface or heat source.
1. Over a camp fire
2. Charcoal underneath and on top
3. Buried in the ground with coals as above
4. On propane stove
5. Double or triple stacked with coals
6. On a home natural gas or induction stove
7. In your home oven. Cast iron can go from stove top to oven.
8. Dutch oven can be used like an oven with another pan inside.
Here are a few pictures of their many uses.
- White chocolate raspberry Bundt cake. I raised the Bundt pan off the base with some 3/8” bolts to promote air circulation.
- 9B680DEF-2C3F-4BB6-A329-4EB758A0EDCA.jpeg (2.15 MiB) Viewed 245 times
- Completed and frosted cake.
- EB37AABA-348F-420A-88C5-C7BC4EDF5ED0.jpeg (2.23 MiB) Viewed 245 times
- Seedless Raspberry jam filling.
- DBC79592-8B81-43F3-8255-31EB787C270A.jpeg (2.03 MiB) Viewed 245 times
- Full size cake cooked in 12” DO.
- 10ECC024-6C8C-4C68-9431-6AE4E6328D47.jpeg (2.47 MiB) Viewed 245 times
- 12” cast iron pan used to cook main dish while cake was underneath the Dutch oven lid
- FBE4D653-A11F-4AAA-AC97-2B98F28BEEFC.jpeg (2.91 MiB) Viewed 245 times
- Lid to small Dutch oven used to sear a ribeye on the stovetop. Vegetables were the added to pan and finished in the home oven
- 28DC8FE6-095A-403C-84E5-BB14AA90D2D6.jpeg (1.73 MiB) Viewed 245 times
Re: OAUSA Net - 03/26/20 – Camp Dutch Oven Cooking
Dutch oven recipes:
Brownies
In 12” dutch Lightly greased at a temp of 350 F Layer the following:
1. 3/8” thick layer of chocolate chip cookie dough. Either home made or store purchased.
2. Firmly press an even layer of Oreo cookies into cookie dough filling any voids with broken Oreos. You will need about 2 sleeves. At this point you will want to consume any left over cookies.
3. Here is where you have a decision to make. You can now add a thin layer of peanut butter to the top of each cookie or drizzle Carmel over the cookies if you would like.
4. Cover this layer with brownie mix prepared to directions on box.
Cook for about 45 minutes or until a knife inserted comes out mostly clean. Do not over bake.
Serve warm or cool and place in plastic bag. These will keep Un-refrigerated for about a week if they last that long.
Brownies
- Three-way(or more) brownies.
- CBFD8A0B-AAED-4256-B31E-C723794EE469.jpeg (2.47 MiB) Viewed 244 times
- D03B5F1F-7DC8-4854-8809-2D0CC28AFD7F.jpeg (2.87 MiB) Viewed 244 times
1. 3/8” thick layer of chocolate chip cookie dough. Either home made or store purchased.
2. Firmly press an even layer of Oreo cookies into cookie dough filling any voids with broken Oreos. You will need about 2 sleeves. At this point you will want to consume any left over cookies.
- 9D86FB76-3D3D-4D99-A299-3F206085A140.jpeg (2.1 MiB) Viewed 244 times
- 1BBE427C-B90E-4534-B500-26CB128CE5F7.jpeg (1.66 MiB) Viewed 244 times
4. Cover this layer with brownie mix prepared to directions on box.
Cook for about 45 minutes or until a knife inserted comes out mostly clean. Do not over bake.
Serve warm or cool and place in plastic bag. These will keep Un-refrigerated for about a week if they last that long.
Re: OAUSA Net - 03/26/20 – Camp Dutch Oven Cooking
Recipes
Bratwurst and peppers
1. Brown Bratwurst in an oiled Dutch oven. Remove and set aside.
2. Add I little more oil and lightly brown bell pepper, onions and mushrooms if desired. Add salt and pepper to taste.
3. Return Brats to dutch oven and add apple juice, beer or stock to partially cover.
4. Keep heat to a simmer.
5. Serve as is or on a hoagie roll with mozzarella or provolone.
This dish keeps for a long time kept warm so is great for Large groups or late arrivals.
Jack, John and I used the remaining veggies the next morning in our omelets. Fantastic!
Bratwurst and peppers
1. Brown Bratwurst in an oiled Dutch oven. Remove and set aside.
2. Add I little more oil and lightly brown bell pepper, onions and mushrooms if desired. Add salt and pepper to taste.
3. Return Brats to dutch oven and add apple juice, beer or stock to partially cover.
4. Keep heat to a simmer.
5. Serve as is or on a hoagie roll with mozzarella or provolone.
- Easy and delicious. Offer a plate of hot peppers, sliced tomato or condiments.
- 5C2928D8-AEFA-4CC3-936A-8380130B01DF.jpeg (519.5 KiB) Viewed 240 times
Jack, John and I used the remaining veggies the next morning in our omelets. Fantastic!
Last edited by KAP on Thu Mar 26, 2020 5:56 pm, edited 2 times in total.
Re: OAUSA Net - 03/26/20 – Camp Dutch Oven Cooking
Chicken and vegetables.
1. The chicken is Costco vacuume packed rotisserie.
Brown in oil quickly and remove from pan
2. Add sliced or chopped vegetables of your choice to pan and season with Italian seasoning mix.
3. Add milk or half and half to the vegetables along with crushed garlic and Parmesan cheese. This will make your sauce.
4. Add chicken and rice. You may omit the rice and serve over pasta.
Serve with garlic bread and Caesar Salad and garlic bread.
As I mentioned, this recipe is easy to upscale and if you use precooked meat and rice along with sliced veggies from home, it is very quick to prepare.
- This dish can be made on top of the Dutch oven and allows you to use a variety of fresh or prepared ingredients to make a fantastic one pot meal.
- D85AA7CA-0277-4331-B845-DAB3B18C1558.jpeg (2.91 MiB) Viewed 242 times
- This is a sample of the ingredients that can be used. If using uncooked rice, you should cook it separately and then add at the end. There are many pre-cooked rice mixes like the one on the right that speed the cooking process and make up scaling for large groups easy.
- 9C41FBC0-352E-4E1D-BC8B-64544DB2288F.jpeg (498.2 KiB) Viewed 242 times
Brown in oil quickly and remove from pan
2. Add sliced or chopped vegetables of your choice to pan and season with Italian seasoning mix.
3. Add milk or half and half to the vegetables along with crushed garlic and Parmesan cheese. This will make your sauce.
4. Add chicken and rice. You may omit the rice and serve over pasta.
Serve with garlic bread and Caesar Salad and garlic bread.
As I mentioned, this recipe is easy to upscale and if you use precooked meat and rice along with sliced veggies from home, it is very quick to prepare.
Re: OAUSA Net - 03/26/20 – Camp Dutch Oven Cooking
Useful Dutch Oven tools
I use an old bbq burner grate temporarily affixed to the lid to allow me to use a variety of cast iron pans on the lid at the same time.
Other tools
1. Standard cheap metal tongs will allow you to add coals in tight
Spaces.
2. Chainmail scraper and plastic scrapers.
3. Lid lifter. Useless with the grate on top.
4. Leather Gloves are also important.
5. Collapsable charcoal chimney
6. I made a leather cover for my cast iron pots.
7. An aluminum cake pan with straight sides is useful for
Containing the coals as directing the heat upwards . It also
Makes moving the entire setup possible.
8. I usually keep a pair of Vise Grips or other plies on hand
To move things around.
- I am one of those people that has a Dutch oven without legs, although it has a traditional lid. I use small pieces of angle iron to replace them.
- 07A56183-22EF-431B-9D10-98C3B4F95FDB.jpeg (520.25 KiB) Viewed 242 times
Other tools
1. Standard cheap metal tongs will allow you to add coals in tight
Spaces.
2. Chainmail scraper and plastic scrapers.
3. Lid lifter. Useless with the grate on top.
4. Leather Gloves are also important.
5. Collapsable charcoal chimney
6. I made a leather cover for my cast iron pots.
7. An aluminum cake pan with straight sides is useful for
Containing the coals as directing the heat upwards . It also
Makes moving the entire setup possible.
8. I usually keep a pair of Vise Grips or other plies on hand
To move things around.
-
JackM-KK6WXQ
- Posts: 152
- Joined: Thu Jul 21, 2016 9:12 pm
- Call Sign: KK6WXQ
Re: OAUSA Net - 03/26/20 – Camp Dutch Oven Cooking
Just a quick bit about charcoal starters:
I do not like to use accelerants like lighter fluid or charcoal starting fluid. Instead, I use a chimney with kindling to start the charcoal.
The problem this method poses is the transportation of a bulky charcoal starter chimney. As I searched for alternatives I found several folding chimneys but the one I like the best is the one shown below. It is constructed of stainless steel and folds completely flat. Works great and folds up flat after use (and after cooling) so there is no mess and I no longer worry about smashing the chimney during transport.
Click Here to find it on Amazon.
Here are a few pictures I took of the chimney.
On last note about Briquettes: For what it is worth, I use Kingsford Charcoal Briquettes. There are many good brands and I having nothing against any of them. Just found one I like and I have stuck with it. There is debate about the standard briquettes or professional version. I don't think that matters as much as how you use them. I would recommend using the same brand and type so that you can get used to their performance (temperature, burn characteristics, etc). Just my 2 cents!
I do not like to use accelerants like lighter fluid or charcoal starting fluid. Instead, I use a chimney with kindling to start the charcoal.
The problem this method poses is the transportation of a bulky charcoal starter chimney. As I searched for alternatives I found several folding chimneys but the one I like the best is the one shown below. It is constructed of stainless steel and folds completely flat. Works great and folds up flat after use (and after cooling) so there is no mess and I no longer worry about smashing the chimney during transport.
Click Here to find it on Amazon.
Here are a few pictures I took of the chimney.
- 1_Chimney_Case.jpg (463.93 KiB) Viewed 242 times
- 2_Chimney_Flat.jpg (381.93 KiB) Viewed 242 times
- 3_Chimney_folded.jpg (476.59 KiB) Viewed 242 times
- 4_Chimney .jpg (72.67 KiB) Viewed 242 times
Re: OAUSA Net - 03/26/20 – Camp Dutch Oven Cooking
Charcoal
While talking with Tom about this net, I mentioned a problem I had with Kingsford "Professional" (previously "Competition") charcoal and the Dutch oven. Kingsford Professional briquettes cost around 70 cents per pound (Costco). Kingsford Original cost around 50 cents per pound (Home Depot). More "professional" must be good, especially if it costs more! Right?!?!?
I used a chart such as below to determine the number of briquettes and placement:
I can't remember what I was making, maybe a multi-hour pot roast, but everything seemed to be cooking/bubbling okay, though I needed more charcoal than expected as the Professional seemed to burn out faster.
When I was done, I noted that the food at the bottom was burned.
Tom found an article that explained this: Review: Original vs Competition Kingsford Charcoal
The Competition (now "Professional") briquettes in fact burn hotter initially, but then get cool faster, while the Originals provide a more even heat for longer time.
The Professionals (and other lump charcoals) are may be great for grilling, but might not follow the heat output curve that Dutch oven charcoal charts expect.
While talking with Tom about this net, I mentioned a problem I had with Kingsford "Professional" (previously "Competition") charcoal and the Dutch oven. Kingsford Professional briquettes cost around 70 cents per pound (Costco). Kingsford Original cost around 50 cents per pound (Home Depot). More "professional" must be good, especially if it costs more! Right?!?!?
I used a chart such as below to determine the number of briquettes and placement:
- Dutch Oven Charcoal.jpg (42.89 KiB) Viewed 242 times
I can't remember what I was making, maybe a multi-hour pot roast, but everything seemed to be cooking/bubbling okay, though I needed more charcoal than expected as the Professional seemed to burn out faster.
When I was done, I noted that the food at the bottom was burned.
Tom found an article that explained this: Review: Original vs Competition Kingsford Charcoal
The Competition (now "Professional") briquettes in fact burn hotter initially, but then get cool faster, while the Originals provide a more even heat for longer time.
- Kingsford_OC_17.jpg (35.07 KiB) Viewed 242 times
The Professionals (and other lump charcoals) are may be great for grilling, but might not follow the heat output curve that Dutch oven charcoal charts expect.
Re: OAUSA Net - 03/26/20 – Camp Dutch Oven Cooking
Please check inn
K9ATK BRIAN
K9FOG TRISH
KD0RHA TYLER
KD0EXI CHEYENNE
KD0GPE AUSTIN
THANks
K9ATK BRIAN
K9FOG TRISH
KD0RHA TYLER
KD0EXI CHEYENNE
KD0GPE AUSTIN
THANks
Who is online
Users browsing this forum: No registered users and 1 guest