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01/08/2012 08:06PM   (Thread Older Than 3 Years)
So I got a Lodge 12", 6 Quart Dutch Oven from my hubby at Christmastime! He's a sweetie! (I gave him a 12" cast iron frying pan so I can use it, too, at home! I know, I know...but he got some other really nice stuff as well!)

So NOW I am for sure going to have to cook something up in it for Spring Wing Night. I could make the stew that Luft and I made during the class, as it was very tasty indeed.

Jeff (fitgers1) has been interested in getting some recipes together to make in the Dutch Oven. So I thought I might as well see if anyone wants to share some of their recipes and food they have had the most success with in their ovens. As soon as I get my hands on the copy of recipes I received at the class (hid them somewhere during the holidays) I will post the chicken recipe that was so delicious.

So please share some of your favorite Dutch Oven recipes with us, if you will! Thanks ~ Karen
 
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Jackfish
Moderator
  
01/08/2012 09:03PM  
Hamburger Soup in the Dutch Oven

Ingredients:
1 1/2# hamburger
1 small onion
5 medium carrots
5 medium potatoes
2 celery stalks
1 lg. can Diced Tomatoes
4 beef bouillon cubes
1/4 Cup barley
1 tsp. Black Pepper
1 tsp. Salt

While charcoal is heating:
1. Chop onions.
2. Get out hamburger.

Then...
1. Peel & slice FIVE potatoes
2. Peel & slice FIVE carrots
3. Slice TWO celery stalks
4. Open can of diced tomatoes

When charcoal is ready:
1. Place chopped onions and hamburger in pot to brown. Drain. (If hamburger is already browned, simply brown the onions for a few minutes.)

After hamburger and onions are browned:
1. Dump hamburger, potatoes, carrots, celery, tomatoes, barley, beef bouillon cubes, and salt & pepper into pot with onions.
2. Add 5 Cups of water.

Simmer at low to medium boil for 45 minutes or so, stirring occasionally. When potatoes and carrots are tender, you’re ready to eat!

Season to taste. Enjoy!

Feeds 6-8.
 
jackson
member (34)member
  
01/12/2012 01:30PM  
calzones are great... Dough, sauce, onion, pepperoni, cheese, etc.

We make dough from scratch, just like pizza dough at home. The key is having warm water to activate the yeast and a warm place for it to rise. Depending on the weather you can put the dough in the dutch oven and place it in the sun or by a fire, but not too hot to kill the yeast.

Once you have the dough, press half of it into the bottom of the oven. Place ingredients of your choice in the middle. We use stuff that keeps without a cooler...plastic packets of sauce, string cheese, pepperoni, salami, olives, onions, etc. Press the other half of the dough to shape and put it into the oven over the top. Crimp the edges together to seal everything in.

Build a hot fire and burn it down to coals. We don't actually cook on the fire...rather, take coals out and lay in a ring near the fire. Place the oven onto the ring, then put coals on top. Coals should cover about 50% of the top and bottom in a checkerboard pattern. Replace coals as needed and cook for about 20 minutes, until the crust is done.

This is our favorite recipe, but we've made a lot of things you can make in an oven. We're mostly limited by ingredients that keep without a cooler. Bread, biscuits, pizza, etc.

Enjoy!
 
billconner
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01/12/2012 06:23PM  
I did a breakfast casserole for Christmas morning to test it for our troops winter campout. Mmmmm Good.

For four or five:
Cook 1 Pkg. of Stove Top stuffing as per instructions
Grease or Spray dutch oven
Fill with cooked stuffing, level and push to edges
Top with what ever you like. I used cooked grounbd sausage, mushrooms, green peppers, and onions
Pour 8 scrambled eggs over everything
Drop some grated cheese on top.


 
Bwoods
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01/12/2012 08:10PM  
I have 2 favorites that my staff prepare for hundreds of hungry teens every summer. The last breakfast of each trip teens are treated to Mountain Man Breakfast cooked by the staff (the teens cook all the rest of the meals themselves).

Mountain Man Breakfast

1 dozen Eggs
1 lbs of sausage
1 lbs of bacon
2 bell peppers
1 onion
1 pint mushrooms
1 bag of hashbrowns
1 bag of cheese

I cook the meat and veggies the night before. The veggies get seasoned and cooked in a little vegetable oil. I pack all of the into tupperware and store in cooler or fridge if accessible. In the morning we light the coals (we usually use charcoal) and mix the ingredients together saving the cheese for the top. 15-20 coals on top 12-15 on bottom depending on size of oven. Cook for 30-45 minutes depending on weather. I serve it with salsa, ketchup, and hot sauce. Enjoy!

I made a dehydrated version of this in the BW and it turned out amazing. I dehydrated all the ingredients myself at home (i used all the tips I learned from here) and used morel mushrooms that i gathered in place of the button mushrooms I usually use. I cooked it in my fry bake over the fire and I loved it!

 
Bwoods
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01/12/2012 08:19PM  
The other easy to prepare favorite is cobbler.

2 cans of pie filling of your choice
1 box of yellow cake mix
1 bottle of clear citrus soda
2 honey buns
Cinnamon/ sugar mix

Light the coals. Crisco up the oven. Dump pie filling in. Crumble up honey buns and mix in with pie filling. Top with dry cake mix. Pour soda on top of cake mix. Top with dusting of cinnamon/sugar. Bake with 15 coals on top and 12 on bottom for 20 minutes or until it smells good. Don't open unless you are pretty sure it's done.

This is a common recipe I just added the honey buns to make a little special. It makes things inside extra tasty.
 
01/14/2012 09:08AM  
quote Bwoods: "The other easy to prepare favorite is cobbler.

2 cans of pie filling of your choice
1 box of yellow cake mix
1 bottle of clear citrus soda
2 honey buns
Cinnamon/ sugar mix

Light the coals. Crisco up the oven. Dump pie filling in. Crumble up honey buns and mix in with pie filling. Top with dry cake mix. Pour soda on top of cake mix. Top with dusting of cinnamon/sugar. Bake with 15 coals on top and 12 on bottom for 20 minutes or until it smells good. Don't open unless you are pretty sure it's done.

This is a common recipe I just added the honey buns to make a little special. It makes things inside extra tasty. "

In scouts we did this minus the honey buns. It was called dump cake and was awesome. I like the addition though.
 
billconner
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01/14/2012 11:40AM  
When we go on our monthly Scout camps, we camp and eat by patrol, so there is an adult patrol area, where one of the adults plans the food. Well, over 10+ years there was one who was great, and the rest of us are middling at best in comparison. The great one fixed dump cake one evening, but instead of pie filling on the bottom, it was fruit cocktail mixed in. My distaste for fruit cocktail developed at an early age at church pot luck suppers and that awful green jello with fruit cocktail mixed in. Well, this dump cake developed a whole new appreciation for fruit cocktail, a total redemption for what I thought was a worthless product with no place in the workd. It was really wonderful and unique.
 
Bwoods
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01/15/2012 10:04PM  
quote BillConner01: "When we go on our monthly Scout camps, we camp and eat by patrol, so there is an adult patrol area, where one of the adults plans the food. Well, over 10+ years there was one who was great, and the rest of us are middling at best in comparison. The great one fixed dump cake one evening, but instead of pie filling on the bottom, it was fruit cocktail mixed in. My distaste for fruit cocktail developed at an early age at church pot luck suppers and that awful green jello with fruit cocktail mixed in. Well, this dump cake developed a whole new appreciation for fruit cocktail, a total redemption for what I thought was a worthless product with no place in the workd. It was really wonderful and unique."


I will have to try that. The tripping trailer on our large teen trips always has a few #10 cans of fruit cocktail waiting in it. Do you know if he drained the juice, I am concerned that it might be too much thin liquid.
 
billconner
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01/16/2012 09:30AM  
I don't know, though I - think - he used two boxes of cake mix and just one can of Sprite. Drain one can of fruit cocktail before dumping the juice in and estimate how much liquid?

It's been 5 years or more.
 
bbrown6057
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01/18/2012 10:08PM  
a good easy dump does include sprite...... I put 2 cans of apple pie filling in bottom, cover with spice cake mix and pour sprite around the edge. 45 minutes later at around 350 you have an awesome desert.

DO Pizza:

Flip the lid upside down, get a Chef Boy R D kit and make ur crust on the lid. Put whatever toppings you want on it, invert the DO and cook at 400. Within about 20-25 minutes its done and use some welding gloves to take the DO off. No need to dig for pizza this way! Look at my 1 and only pic in here, I made a thick and I mean thick pizza this way.
 
01/20/2012 01:03PM  
Love the recipes and am looking forward to some great camp meals.

One of the big questions I have received on DO cooking, is how do ya control the temp?

DO temp chart

butthead
 
billconner
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01/20/2012 03:19PM  
That chart suggests a lot more than I use for dump cake - usually 8-10 under and 12-14 on top for a 14" oven.
 
eagle93
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01/21/2012 07:16PM  
One method I've used for temp control or how many briquettes to use is to put 2-3 more than the width of the DO on top and 2-3 less on the bottom. A 14" oven would have 16-17 on top and 11-12 on the bottom. When using wood coals it becomes much more an art.
 
bbrown6057
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01/22/2012 10:26PM  
look up the ring method, works for all sizes of DO's. Works great and you don't have to worry about counting briquettes.
 
billconner
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01/23/2012 07:35AM  
quote bbrown6057: "look up the ring method, works for all sizes of DO's. Works great and you don't have to worry about counting briquettes."

Interesting.

Ring Method

 
01/23/2012 08:51AM  
That ring method has great info on it, cannot go wrong using tips in that sheet. The 1/3 bottom 2/3rds top amount of coals is pretty fool proof as well. Cooking in the cold or wind is the wild card, amount of coals wise. Usually, with "regular" temperature outside, 30 coals is plenty for cake/dessert making.
 
bbrown6057
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01/23/2012 10:22AM  


Ring method used here with the upside down version of the dutch oven.
 
02/02/2012 08:22PM  
Thanks to bbrown6057 for suggesting the ring method for DO cooking. and thank you BillConner for posting that link. This is great.

The method we were shown in my class was to use a checkerboard pattern with each recipe listing the number of coals to use. Our instructor also told us to rotate the oven and the lid as well to avoid hot spots.

This ring method seems to be easier to use for any recipe. Thanks again!
 
02/12/2012 11:30AM  
Totally new to DO cooking, and the ring method makes sense if I am cooking at home with charcoal. What about in the Wilderness when charcoal is not an option? Maybe a stupid question, so my apologies in advance.
 
Basspro69
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02/22/2012 10:27PM  
I will have to show my wife this thread, she cooks with a dutch oven when we camp, theres some recipes here im sure she wants to try.
 
bbrown6057
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02/26/2012 06:43PM  
quote Hawbakers: "Thanks to bbrown6057 for suggesting the ring method for DO cooking. and thank you BillConner for posting that link. This is great.

The method we were shown in my class was to use a checkerboard pattern with each recipe listing the number of coals to use. Our instructor also told us to rotate the oven and the lid as well to avoid hot spots.

This ring method seems to be easier to use for any recipe. Thanks again!"

Frenchy, once you get used to dutch oven cooking it's just like cooking in the oven at home. As a rule of thumb when baking, 2/3 on top 1/3 on bottom whether you're using briquettes or coals. The most common mistake people make is "peeking", trust me when it's getting close to being done, you will smell it. If your oven is seasoned properly, it is very hard to burn anything unless you just plain forget about it.
 
03/03/2012 10:32AM  
quote bbrown6057: "
quote Hawbakers: "Thanks to bbrown6057 for suggesting the ring method for DO cooking. and thank you BillConner for posting that link. This is great.

The method we were shown in my class was to use a checkerboard pattern with each recipe listing the number of coals to use. Our instructor also told us to rotate the oven and the lid as well to avoid hot spots.

This ring method seems to be easier to use for any recipe. Thanks again!"

Frenchy, once you get used to dutch oven cooking it's just like cooking in the oven at home. As a rule of thumb when baking, 2/3 on top 1/3 on bottom whether you're using briquettes or coals. The most common mistake people make is "peeking", trust me when it's getting close to being done, you will smell it. If your oven is seasoned properly, it is very hard to burn anything unless you just plain forget about it."

Thanks! I plan on playing around with the DO at home before taking it into the wilderness.
 
03/04/2012 08:47AM  
quote Bwoods: "
quote BillConner01: "When we go on our monthly Scout camps, we camp and eat by patrol, so there is an adult patrol area, where one of the adults plans the food. Well, over 10+ years there was one who was great, and the rest of us are middling at best in comparison. The great one fixed dump cake one evening, but instead of pie filling on the bottom, it was fruit cocktail mixed in. My distaste for fruit cocktail developed at an early age at church pot luck suppers and that awful green jello with fruit cocktail mixed in. Well, this dump cake developed a whole new appreciation for fruit cocktail, a total redemption for what I thought was a worthless product with no place in the workd. It was really wonderful and unique."

I will have to try that. The tripping trailer on our large teen trips always has a few #10 cans of fruit cocktail waiting in it. Do you know if he drained the juice, I am concerned that it might be too much thin liquid. "

Our troop did that type of dump cake too Bill. I agree totally, fruit cocktail gets completely transformed in the recipe.
 
mr.barley
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03/04/2012 10:07AM  
4 deviled eggs

2 servings of beans

1 plate of onion rings

1 scoop of sauerkraut

2 pickled turkey gizzards

6 bottles of homemade beer

and 1 blanket

....What? Not that kind of dutch oven? Nevermind.
 
Northwoodsman
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03/06/2012 08:23AM  
Dutch Oven - with feet/legs or without?
 
03/06/2012 08:33AM  
Please pass the air freshener.
 
03/06/2012 01:26PM  
quote Northwoodsman: "Dutch Oven - with feet/legs or without?"


I use this if the oven has no legs, for packing I like ovens without legs. Lodge Camp Dutch Oven Lid Stand

butthead
 
TuscaroraBorealis
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01/11/2017 08:52PM  
Lots of good information here but, since it's a dated thread, perhaps there's some new recipes etc out there. So, bringing this one back to the top.
 
billconner
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01/12/2017 07:20AM  
I have not read all of the recipies in the stickies above to know if they include Dutch oven recipies or not, but I agree a sticky thread for d.o. would be nice.

My favorite d.o. recipies seem to be breakfasts, with any of the French toast ones near top. Lately, baking bread. The NYT no-knead was terrific.
 
01/12/2017 03:31PM  
quote billconner: "I have not read all of the recipies in the stickies above to know if they include Dutch oven recipies or not, but I agree a sticky thread for d.o. would be nice.


My favorite d.o. recipies seem to be breakfasts, with any of the French toast ones near top. Lately, baking bread. The NYT no-knead was terrific."


A faster version, Fast No Kneed Bread. Works great! Try 2 cup white 1 cup rye, also a tablespoon of balsamic vinegar adds a nice flavor. I am a big fan, make some every few days. Even use a Romertopf clay baker received from an estate, big enough to make a single double batch loaf.

butthead
 
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