Dutch oven cooking

We have heard all kinds of good things about cooking while camping with a dutch oven. Does anyone have an suggestions on what brand to buy? How about some good dutch oven cookbooks? Or any recipes anyone would like to share specifically for the oven would be appreciated.

Here is a website that has lots of Dutch oven recipes:

http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm

I love cooking with cast iron, but I'm not educated in dutch oven cooking.
Thanks for the link Tater. I know what I'll be doing this evening... knowledge is power!!

TC

Thanks Tater, i will check it out asap. I know there are probably lots of sites but i figured i would get my information from real experts. lol thanks again!

Stick with Lodge pans and ovens. They are good quality and will last a lifetime. You can get something cheaper but you get what you pay for. There are recipes all over the internet for cooking, I'll send you mine for peach cobbler, good luck.

Peach cobbler and ice cream. NC Firefighter when are you going to cook it up for us.

ohhh, peach cobbler, the husband will be soooo happy. I am looking forward to that. ps I see either cabelas or bass pro, i can't remember which has an enamel cast iron, do you think that would work over the campfire or should i stick with the regular old cast iron dutch oven?

I think I would stick with the regular old fashioned cast iron cookware. Be sure you season any new cast iron. I guess the enameled stuff doesn't need to be seasoned, I haven't looked at it. I'd be afraid that the enamel would chip.

Tater

Lodge makes a complete line of pre-seasoned cast iron that is great. If you ever get to Pittsburg, TN they have an outlet store a few miles off of I-24 (stop at the welcome center on the interstate and get a coupon for a 10-1/2" skillet for $3.95). The enameled one is not suitable for use on an open fire. You can use any recipe that you normally can cook in an oven to cook in cast iron. http://www.cowboyflavor.com/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=on_rfd this is a website of a program that is on RFD-TV on DirectTV. They cook everything in cast iron outside. One tip is if you get something stuck/burned to the bottom, pour in some coffee, it will lift it off. You are best using natural charcoal instead of brickets. It lasts longer, cooks hotter and longer with almost no ash left over.

An easy cobbler
Soak fresh fruit (peaches, pineapple, berries) in vanilla cognac vodka at least overnight (the longer the better)
Put into individual serving cast iron pans well greased
Cover with Bisquick
Bake on covered grill
Serve warm topped with vanilla ice cream or fresh made whipped cream

This is good after any meal or by itself while sitting at the campfire. We have never had a complaint about these.

The thing about Lodge's "pre-seasoned" stuff, is it's barely seasoned; more like electroplate in comparison. You still have to cook and cook and cook to get a REAL season on even these post and pans.

One thing I quickly learned about cast iron cookware is, they don't like high acid items like tomato based recipes. I no longer use my cast iron DOs and skillets to make stews, chilis, etc. because the acid will eat the seasoning right off!

TC

Bob or Karyn,
Cobbler sounds good. How much Bisquick? Do you put it on dry, or mix it according to the instructions on the box?

Tater

Bev:
Mix according to box and put just enough on to cover and cook until golden brown. If you want to kick it up to great, add a little pepper to the fruit mixture. I grill peach halves and pineapple quarters on the grill with chipolte pepper sprinkled on it.

Bob

Bob,
Thanks. It sounds very good. I think I'll skip the pepper, though.

We just got back from camping and i tried a new cobbler recipe that was so easy and really quite good. The original called for a can of apple pie filling but next time I am going to try peaches and I would think about any kind of pie filling or canned fruit would work. (Oh and since we haven't purchased our dutch oven yet I did it inside in my toaster over) 1/2 cup walnuts sprinkled over the fruit, I used pecans. One yellow cake mix sprinkled over the nuts then 1/2 cup melted butter poured evenly over that. Cook at 350 covered for 1/2 hour then take tinfoil off and cook till topping gets golden brown. The original recipe said to cook over low heat until top is brown but i can't see how the top is going to brown unless the foil comes off. Not exactly figure friendly but darn good anyway. And thanks everyone for the dutch oven help. I will definately bring the crock pot for the chili and do less acidy stuff in the dutch oven.

Bev,

If you use a touch of pepper it will make any grilled fruit sweeter.

Bob