Dutch oven cooking

First topic message reminder :

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.

Cook your sausage, green peppers, potatoes and onions in your dutch oven. When they are done add mushrooms. Then stir in your scrambled egg mix. (You can also use a cholesterol free pour out of the box egg, Costco's is the best). Cover, reduce heat. Remove from heat just before done and let sit covered.

Bob Appetite!

Bob and Karyn,
This sounds good - and easy. We've got some family members coming from out of state for our 50th anniversary in May. I think I'll fix this for breakfast. Our daughter is planning on making brunch one morning, but she's already got that menu plannned.
I'll make this recipe on a day when we don't have everybody here.

DW and I visited a Dutch Oven Gathering (DOG) of the Tyler, TX group of the Lone Star Dutch Oven Society. Looking around, I saw something very easy that looks and tastes great.







These are simply canned biscuits, laid on their side right out of the can, with a few in the center. I think I used 3 cans for this size dutch oven. Whatever will fit in your pot is what you use. Don't try to pack them in really tight, just what will fit easily like they come out of the can. I baked these at 325°F for about 45 minutes. First batch I did was still very doughy in the middle of the center 3 biscuits, but I cooked them at 350°. Lowered the heat just a bit and the next batch turned out great. I am going to experiment with putting something between the biscuits next time, but haven't decided just what.

I made these with my dutch oven that we use inside. I'll do it next time in my outside oven that has legs and the lip around the top to hold the coals.

WOW, dont they look good!!!!

That looks great.

Very pretty - very pretty, indeed. As for putting something between each biscuit, it makes a great presentation just as is. But, occasionally, for a nice pull-apart coffeecake, I would dip each biscuit in a sugar/cinnamon mixture. Arrange them around the dutch oven, and drizzle with melted butter before baking.

Something else to make for our anniversary weekend. Our daughter actually thinks I'm going to let HER do everything.

Tater

Stopped by the Tenn. visitors on our way to our sons and the lady that works there gave us a pamplet on the Cornbread Festival in South Pittsburg , Tenn. on April 29-31 . This is where Lodge is made . This is suppose to be the only time you can tour the factory. We think we may go down for it . Jim

Just joined a Cowboy Cooking outfit http://www.visaliacowboys.com and attended my first outting at the Draft Horse and Mule Sale, as we provided all the food for the 3 day event. Boy, hardest I ever worked for no pay, LOL.. Learned alot from the oldtimers on cooking with a DO, and so since I will be out boondocking in the Mojave Desert over the Thanksgiving week, taking along a 12" Camp DO and going to try some of the things they taught me, namely the cobblers... apple and cherry... I've had Lodge Skillets for years and now have a DO, so going to be a new experience indeed...

Sounds like a great weeks camping. There are tons of recipes online for DO cooking. Have fun and do some experimenting on your own. We've have a lot of fun with ours.

John&ConnieNeeley wrote:Just joined a Cowboy Cooking outfit http://www.visaliacowboys.com and attended my first outting at the Draft Horse and Mule Sale, as we provided all the food for the 3 day event. Boy, hardest I ever worked for no pay, LOL.. Learned alot from the oldtimers on cooking with a DO, and so since I will be out boondocking in the Mojave Desert over the Thanksgiving week, taking along a 12" Camp DO and going to try some of the things they taught me, namely the cobblers... apple and cherry... I've had Lodge Skillets for years and now have a DO, so going to be a new experience indeed...

Took a tour of the website...looks like a whole lotta fun!!

Love to cook with cast iron. I suck at using a D.O., but I sure know my way around a skillet.

TC

Yep TC, 90% of the members are either retired cattlemen, cowboys or farmers. Many are backcountry packers (horses/mules) so I get to hear interesting stories. Back long ago, I also worked as a cowboy, so I have something in common with them.

John&ConnieNeeley wrote:Yep TC, 90% of the members are either retired cattlemen, cowboys or farmers. Many are backcountry packers (horses/mules) so I get to hear interesting stories. Back long ago, I also worked as a cowboy, so I have something in common with them.

Ever watched Grady Spears' cowboy cooking show?

TC

TC wrote:

John&ConnieNeeley wrote:Yep TC, 90% of the members are either retired cattlemen, cowboys or farmers. Many are backcountry packers (horses/mules) so I get to hear interesting stories. Back long ago, I also worked as a cowboy, so I have something in common with them.

Ever watched Grady Spears' cowboy cooking show?

TC

I think I saw it once on RFD-TV, but never know when he's on for sure, and I'm not gonna pay $30 for their TV guide either, ha.. Maybe I'll Google his name and get more info that way..

He used to be on at 5:00 p.m. central on Fridays on RFDtv. I haven't paid attention lately to see if his program is still running or if their show is in the "off" season.

His website has all his recipes from the shows, but without looking again, I don't know whether you can watch the episodes on there or not.

TC

TC wrote:He used to be on at 5:00 p.m. central on Fridays on RFDtv. I haven't paid attention lately to see if his program is still running or if their show is in the "off" season.

His website has all his recipes from the shows, but without looking again, I don't know whether you can watch the episodes on there or not.

TC

Found his website.............now just have to paruse it...

Have fun!!

TC

We decided to try the biscuits in the C.I. pan using Tater's suggestion, dipping each roll in a cinnamon/sugar mixture and then drizzling on top some butter. Baked at 325 in the convection oven for 45 minutes.

Here is a picture of the final outcome......




They were VERY GOOD.....

And nary a crumb for the rest of us. Guess I'll have to make my own.

This would be a good breakfast at a rally.

While out in the desert this past week (Turkey week) I made 2 cobblers; 1 Cherry and 1 Apple Spice...............ohhhh they were gooooood !! Sorry no pictures....nothing left....

Since Santa brought me a new 12" Lodge DO for Xmas, I thought I had better build a cooking table for it and the 12" Lodge Deep DO I have. Went to the Metal Recycler place and bought a sheet of used 3/16" steel plate for $10 and then onto Home Depot for the angle iron and galvanized materials for the legs. I think I could have went online and bought a Lodge or Camp Chef table for just afew dollars more, but it did give me some useful time of building it. Tomorrow, will give its first use, as going to make a Pot Roast in the 12" deep. This table has enough room for 4 12" DO's if I want.

Ohhhhhhhh - I covet your Lodge Dutch Ovens. They're beautiful.

Table looks great!!!

Very nice, do the legs on the table fold down?

THIS is what we made for Christmas Eve dinner, it was GREAT!!!!!

oldelmer1 wrote:Very nice, do the legs on the table fold down?

THIS is what we made for Christmas Eve dinner, it was GREAT!!!!!

I used 1/2" galv floor flanges, 1 in each corner then screwed 1/2" x 18" galv pipe into each. When I make it for transit, I just unscrew the pipe legs.. I should have went with the folding table legs from Home Depot but thought they were abit flimsy.

I have been reading on this topic for awhile now. DW got me a dutch oven for Christmas. Question is can you cook with it on a LP fish cooker?

I'm sure you can - but I don't think it would work well as an oven - like it would (and is recommended) on a campfire with coals around and on top. It would work great for frying fish, pork chops, or chicken, or making a mess of fried potatoes, or boiling hot dogs. Maybe with the heat turned down low and the lid on, you might be able to bake biscuits. You would have get it hot enough inside without burning the bottom of the biscuits. Maybe, with a rack inside, you could bake in it.

Tater

Using my new table for the first time in Quartzite, AZ during the last weekend in Jan for their RV show. Cooking up some Mountain Man Breakfast in the DO.

While camping last summer in Cosby TN, we stayed at Smoky Bear campground. The owner had a local Dutch oven person come in and make us cobbler. It was the finest ever. He made four at a time. He does shows all over.

He used lodge brand. Go figure, made in Tennessee. We also use this brand and it has worked well.
We have been tring stuff in the Dutch oven ever since.
We cook in cast iron pans all the time, Sooo much better imo.

Here is my recipe for deep dish pizza. I have been cooking this for my family for years. I have no idea where I got the recipe from, but it is very easy. I use a 14" DO with 9 coals on the bottom, and 19 on the top. That gives me about 350 degrees at about 45 min. Line the bottom of the DO with buttery crescent roll dough. Add your sauce, and whatever toppings you want, just make sure you brown the raw meats first. Add your cheese, then top with another layer of dough. I will post a photo as soon as my 7 day new member wait is up. If you like pizza, you will love this.

Sounds good. Do you oil or grease the DO first?

Tater

After a boiling water cleaning, I dry over heat then wipe it down with a very thin layer of crisco before it cools. That way I don't have to do anything before cooking.