Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Favorite campfire Dutch oven recipe

I just got a 8 quart 3 legged Lodge Dutch oven

Huh, never seen anyone use one of these...

What do you guys suggest I try?

I'll post some great DO links tomorrow for you. They are on another computer.

We have monthly gathering in the neoghboorhood with a campfire sof I'm hoping for a desert item, but stews would be cool too

Try a pineapple upside down cake from any good cookbook. Grease DO heavily and use extra butter to make cleanup easier. It's wonderful! Trick is not too many coals underneath & some on the top for even burning & no scorching.

What's the best cleaning practice - mine hasn't arrived yet but I'm already reading things about not using soap?

Every year at Kokomo Ind. Vietnam Vets Reunion I make a Sweet Chili for about 25 people.

Spots you will enjoy your DO when you learn it.
One of the most basic rules to keep in mind when baking, ie biscuits, cornbread, cakes etc is 3 to 1.
That is three times as much heat on top as under the oven.

A few helpful websites


http://papadutch.home.comcast.net/~papadutch/

http://buckeyeflyfishers.com/Articles/dutch_oven/dutch_oven_cooking.htm

http://www.campfirecafetv.com/Recipes/RecipePage.html

http://socaldos.org/dotips.htm

http://carlsfriends.net/

Peach cobbler is easy to make. Just use a regular recipe, with plenty of coals on top and a few on bottom, to keep it from burning on bottom.

Thanks guys

The coals on the top thing is different

Didn't think about roasting a chicken or making pizza in a dutch oven... hmm... The chicken sounds awsome.

I've been pine-ing over tryin some cobbler, and or apple crisp.

I kind of over did it - I ordered a 4 qt. and a 8 qt lodge 3 legged model. So it looks like Chicken and cobbler for dessert!

That's a big DO, Spot, so you better make sure you have a lot of hungry people around.

Naah, you didn't over do it at all. Those two Dutch ovens will be perfect for about anything you want to cook either out in camp or out on your patio.

BTW, just a little tip here. Your D.Os. should always be warm, both pot and lid, before you start your actual cooking. Makes it easier to control the heat inside.

Have fun and enjoy good eats!

L.W.

Actually really standard for outdoor cooking with DO. To brown meat use double the bottom coals for quick searing but remove the extra before usinng as an oven.

Randy

Yea, the instrutions I have been following call for 2x times the coals on the top vs. the bottom. So a 12 inch DO calls for 24 coals for 325-350 temp. with 16 on top and 8 underneath.

Had this last night. Really easy and real good.

Lazy Cobbler
12 Dutch oven
25 Charcoal briquettes (15 on bottom, 10 on top)
2 cn Sliced peaches with syrup (29-30 oz. cans)
1 pk Cake mix (white, yellow or spiced)
1/3 Stick margarine
Ground cinnamon to taste

Place oven over hot bottom broquettes. Pour contents of peach cans into oven. Spread dry cake mix evenly over peaches (eggs or shortening not needed!) Sprinkle cinnamon over all to taste. Cut margarine into equal slices and place in checkerboard pattern on top. Put lid on top of oven. Add hot briquettes and bake for about 45 minutes or until done. This recipe will have a layer of peaches with a cake covering that the boiling syrup self mixes. If mixing the cake in with the peaches is preferred, about 1/2 way through baking, mix everything together and continue baking until done. Spoon out cobbler into bowls, add milk or ice cream, if you wish, and enjoy!

Damn the 8 qt. lodge is pretty big, glad I got the 4 qt. too

Come on, tell him your chicken recipe!!!!!!!

I think that one is still posted here on the Cooking forum, somewhere. I'll have to look for it.

L.W.

Picked up a lid lifter

Don't want any ash in my dinner