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Author: Subject: Dutch Oven Cooking

True Peach





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  posted on 10/23/2008 at 01:02 PM
Any you folks out there cook with a Dutch Oven? I bought one a couple weeks back when a watch I bought broke, so I asked them to give me a gift certificate. So, with the GC I purchased a Lodge 12" Deep DO. It is amazing how little charcoal you need to cook for a couple hours. Susie and I went camping with some old friends this past weekend. I cooked a Chicken and rice dinner and a dessert which was "PEACH" cobbler. WOW, they turned out awesome. Last night I cooked a roast with carrots, potatoes, and onions. I just finished eating the leftovers for lunch.

Here is a site I found that offers techniques and recipes. Something about cooking in cast iron. You do not have to cook under a open fire, all you need is charcoal briquettes. Each recipe calls for different amounts used under the oven and on the lid of the oven.

I thought some of you may be interested, I know a bunch of us cookout on the grill quite a bit.


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

 

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Zen Peach



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  posted on 10/23/2008 at 01:19 PM
Thanks for sharing this link, John! Looks to be a great sight. I've done some dutch oven cooking while camping and at parties when making gumbo. My nephew, the grill-master , uses his a lot at home and on the road. They've even done chocolate cake in a dutch oven on the grill. Gonna share this sight with him and keep track of it for myself for future camping trips!

 

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  posted on 10/23/2008 at 01:20 PM
I'm a big camper. When I first started camping out I had about four of those hard plastic Milk carriers full of "Camping" stuff. Pots, pans, utensils, aluminum foil, bla, bla, bla. about 10 years ago, I too bought a dutch oven. Now that's about all I bring to cook with...love it.

 

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Maximum Peach



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  posted on 10/23/2008 at 01:33 PM
I got my wife in the "dutch oven" a time or two

 

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Zen Peach



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  posted on 10/23/2008 at 01:50 PM
When I go camping its one of the few cooking things I bring. I made a 10 minute apple cobbler in one once I set on the fire instead of off to the side and in 10 minutes I burnt it. It still was good
 

A Peach Supreme



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  posted on 10/23/2008 at 02:09 PM
You bring that thing to Wanee John, I'll supply the food to go in it!

 

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True Peach



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  posted on 10/23/2008 at 02:15 PM
I have been thinking about purchasing a Dutch Oven for quite some time. Not for camping, but for use in the kitchen. I love meals that can be cooked in one pot. Simple, healthy and tastey.

Can anyone reccomend what a good Dutch Oven to buy is??? How deep should it be??? How thick should it be???? What kind of metal should it be constructed of??? I would be greatful for any help!

 

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Zen Peach



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  posted on 10/23/2008 at 02:17 PM
quote:
I got my wife in the "dutch oven" a time or two


Eeewwwwwww....




 

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Zen Peach



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  posted on 10/23/2008 at 02:30 PM
quote:
I have been thinking about purchasing a Dutch Oven for quite some time. Not for camping, but for use in the kitchen. I love meals that can be cooked in one pot. Simple, healthy and tastey.

Can anyone reccomend what a good Dutch Oven to buy is??? How deep should it be??? How thick should it be???? What kind of metal should it be constructed of??? I would be greatful for any help!
I'd go with a cast iron dutch oven - multi-purpose use. You can get these enamel coated or straight cast iron. The size of the pot would depend on how many you are expecting to feed from it and what you intend to cook in it (I would probably go with at least 5 qt). Cost on the cast-iron can sometimes be expensive but these items will last forever. I've also found it's sometimes difficult to find cast-iron items in some of the places I would normally shop for cookware (I purchased my nephew's dutch oven at a Bass Pro Shop ). Here's a link I got from the site John provided that has a lot of good information about dutch ovens (also a source to make that purchase):
http://www.lodgemfg.com/


[Edited on 10/23/2008 by lolasdeb]

 

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True Peach



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  posted on 10/23/2008 at 02:34 PM
quote:
I have been thinking about purchasing a Dutch Oven for quite some time. Not for camping, but for use in the kitchen. I love meals that can be cooked in one pot. Simple, healthy and tastey.

Can anyone reccomend what a good Dutch Oven to buy is??? How deep should it be??? How thick should it be???? What kind of metal should it be constructed of??? I would be greatful for any help!




Check out the link. This site's recipes are based on a 12". I bought a 12" deep so I can get a whole chicken in it. Lodge Dutch ovens seem to be the best. The only difference in the 12" deep is you add just a couple more briquettes above the recipes number on the top. Also they are preseasoned.

off the site, see below

8" 2 Quarts 3" 11 lbs. Side dishes, vegetables, desserts, and sauces. Ideal when cooking for 2 or 3 people.
10" 4 Quarts 3 " 15 lbs. Side dishes, vegetables, beans, small roasts, desserts, and sauces.
12" 6 Quarts 3 " 20 lbs. Roasts, poultry, fish, stews, potatoes, beans, rolls, breads, and desserts.
12" D 8 Quarts 5" 23 lbs. Standing rib roasts, hams, whole chickens, stews, potatoes, beans, rolls, and breads.
14" 8 Quarts 3 " 26 lbs. Larger roasts, poultry, stews, potatoes, rolls, breads, and desserts.
14" D 10 Quarts 4 " 28 lbs. Standing rib roasts, hams, hens, stews, potatoes, rolls, and breads.
16" 12 Quarts 3 " 32 lbs. Large quantities of meat, stews, potatoes, rolls, breads, and desserts.

[Edited on 10/23/2008 by rottinpeach]

 

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True Peach



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  posted on 10/23/2008 at 02:35 PM
quote:
You bring that thing to Wanee John, I'll supply the food to go in it!



You got it!!!

Maybe by then I will have more than one.........

 

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True Peach



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  posted on 10/23/2008 at 02:36 PM
Cast Iron no-no's...................NEVER USE SOAP. I did not know this before I bought mine.

1. Never, and I repeat, NEVER allow cast iron to sit in water or allow water to stand in it. It will rust despite a good coating.
2. Never use soap on cast iron. The soap will get into the pores of the metal and won't come out very easy, but will return to taint your next meal. If soap is used accidentally, the oven should be re-seasoned, including removal of the present coating.
3. Do not place an empty cast iron pan or oven over a hot fire. Aluminum and many other metals can tolerate it better but cast iron will crack or warp, ruining the metal.
4. Do not get in a hurry to heat cast iron, you will end up with burnt food or a damaged oven or pan.
5. Never put cold liquid into a very hot cast iron pan or oven. They will crack on the spot!

 

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True Peach



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  posted on 10/23/2008 at 02:40 PM
Accessories that are a must is a handle to lift the lid. Lid stand, so you won't get the bottom of the lid dirty and a long tong so you grab the charcoal briquettes with. Thick gloves would be very helpful too. Besides that, I think (I am new at it) that is all you need.

 

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Zen Peach



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  posted on 10/23/2008 at 02:42 PM
quote:
NEVER USE SOAP. I did not know this before I bought mine.
Main thing to remember with cast-iron. As with cast-iron skillets, they need to be 'seasoned' before using the 1st time, wiped clean after using but not imersed in dish water, and reseasoned after each use (recommended step).

 

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True Peach



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  posted on 10/23/2008 at 02:43 PM
quote:
I have been thinking about purchasing a Dutch Oven for quite some time. Not for camping, but for use in the kitchen. I love meals that can be cooked in one pot. Simple, healthy and tastey.

Can anyone reccomend what a good Dutch Oven to buy is??? How deep should it be??? How thick should it be???? What kind of metal should it be constructed of??? I would be greatful for any help!




The box mine came in said "Outdoor Cooking Only".

Last night I cooked right outside the door in the yard. I think strong winds can affect your heating temperture. So some sort of wind shield may be needed if its windy.

 

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True Peach



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  posted on 10/23/2008 at 02:47 PM
quote:
quote:
NEVER USE SOAP. I did not know this before I bought mine.
Main thing to remember with cast-iron. As with cast-iron skillets, they need to be 'seasoned' before using the 1st time, wiped clean after using but not imersed in dish water, and reseasoned after each use (recommended step).





Your right, the Lodge comes preseasoned. But after cleaning with warm water, you can wipe down with cooking oil, and do not put the lid all the way on the oven, leave it part open to allow air to circulate in the oven while in storage. I bought a tote bag for mine off amazon for 22 bucks. If you navigate the site in my first post, it will give you all sorts of info about doing it right..............

 

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True Peach



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  posted on 10/23/2008 at 02:59 PM
This is the type oven I purchased.

8 Quart, 12" Dia, 5" deep

http://www.cabelas.com/cabelas/en/templates/product/standard-item.jsp?_DARG S=/cabelas/en/common/catalog/item-link.jsp_A&_DAV=MainCatcat20075-cat20 116&id=0059818515902a&navCount=1&podId=0059818&parentId=cat 20116&masterpathid=&navAction=push&catalogCode=2UG&rid=& ;parentType=index&indexId=cat20116&hasJS=true



https://secure.lodgemfg.com/storefront/product1_new.asp?menu=prologic&i dProduct=3969


[Edited on 10/23/2008 by rottinpeach]

 

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Zen Peach



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  posted on 10/23/2008 at 03:03 PM
quote:
I got my wife in the "dutch oven" a time or two


http://www.youtube.com/watch?v=E0PIdWdw15U

 

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Zen Peach



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  posted on 10/23/2008 at 03:04 PM
This website ROCKS for Dutch Oven recipes...

http://www.chuckwagondiner.com/categories.php?id=9
5 Can Soup
Baked Corn
Barbecue Pork Spare Ribs
Barbecue Pork Spare Ribs
Biscuits
Breakfast Casserole
Breakfast Cornbread
Buck's Chili and Cornbread
Buck's Mac and Cheese
Buck's Meatball Sandwiches
Buck's Nacho Dip
Camp Out Potatoes
Camp Oven Surprise Cake!
Camp Stew
Campers Pot Roast
Campers Soup
Chicken Pot Pie
Chicken Stew
Chili Cheese Fries
Chuck Wagon Chili
Chuckwagon Beef Stew
Connie's Beans
Crazy Man Chicken
Dutch Oven Cobbler
Dutch Oven Lasagna
EZ to Pack 4 Bean Soup
Fiesta Chicken
Garbage (Otherwise known as a breakfast casserole)
Grandpa Boda's Hotdog Soup
Hens In The Pot!
Lill-o Pie
Marilyn's Sensational One Pot Sierra Stew!
One Dish Casserole
Peach Cobbler Pie
Peachy French Toast
Pepsi Chicken
Pig in a Pot (Large Dutch Oven)
Salsa Chicken
Scout Stew
Steak and Potato Supper


The best Dutch Oven recipe, IMO, is Boy Scout Cherry Cobbler - there's two basic ways to do it - one is to put two cans of cherry pie filling in the bottom and add a box of yellow cake mix or 3 cups of Bisquick, close the lid and put on the heat for an hour. You don't even have to stir the mix into the cherries, just pour on top. The other way is to get 2-3 cans of biscuit dough and layer them alternatively with the filling. YUM!

 

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True Peach



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  posted on 10/23/2008 at 03:22 PM
Thanks...........looks like some good stuff. I will give the BS C Cobbler a shot.

 

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A Peach Supreme



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  posted on 10/23/2008 at 04:29 PM
Peach cobbler out of a Dutch Oven is heavenly. It's been a few years..... may have to get me one to make a cobbler soon

 

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True Peach



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  posted on 10/24/2008 at 02:12 PM
I think I will cook some ribs this weekend.


* pork ribs, cut in slabs, about 5 ribs per slab
* rub for ribs (your choice)
* 2 Granny Smith apples, sliced into 1/2-inch thick rounds
* 2 cans beer
* 1 cup orange juice
* barbecue sauce
*
*

Directions:
Use a rub you like on ribs; set aside. Place a trivet in bottom of Dutch oven. Place round apples slices in a single layer on the trivet, four or five pieces should do. Place first slab of ribs, bone side down, on apples. Repeat layering of apple slices and ribs to the top of your Dutch oven. Pour beer and orange juice over top. Cook for 2 1/2 hours. Pull ribs out the apples and discard the apple mixture. Brown ribs on a grill basting with barbecue sauce. They'll melt in your mouth fall'n off the bone tender and Have a sweet apple taste ta-boot.

 

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