Dutch Oven cooking

[echo]

Where to start --- Dutch oven cooking is awesome! If you use BBQ briquets -- each briquet is equal to about 15 to 20 degrees of heat -- for baking and cooking you need heat on the top and bottom (that is why the lids are flat with ridges around them). The 'ovens' have legs so they may sit on top of coals/briquets. I have a small 'oven' with a domed lid and no legs that I use in my oven at home. Roasts come out fork tender in 'ovens' -- just remember to watch the fluid level and keep topping it up so the roast does not burn. Stew, chili, & soup are great in 'ovens' also. You can stack 'ovens' for cooking multiple items (coals below 'oven', coals on 'oven' lid, next 'oven', coals on lid). We have an old fry pan to sit the 'oven' in and contain the coals. If using briquets, a chimney for lighting coals is handy. Welders gloves, long tongs, and a lid lifter are very useful. The lid can be flipped over and used as a griddle to make pancake, quesadillas, grilled sandwhiches. Cleaning is simple -- scrap excess food off, use minimal soap and water, wipe dry, season with a coating of oil so it is ready to go next time.
-a fav at Scout Camps is packaged scalloped potatoes, or potatoes au gratin and cubed ham -- mix all together and bake till tatoes are cooked.
-have also seen Venturers (14 to 18 yr olds, level above Scouts) cook a chicken in a pop (seems some will do anything with a can of pop!!! lol -- guess other canned beverages could be used as well -- also could substitue grouse, or rabbit for chicken).
-a couple of years ago Cowichan Bowmen fed 76+ people with dutch oven roast beef dinner at the VI 3D shoot!!! All beef was cooked in a large BBQ with dutch ovens!
-try any of your fav recipes -- also google dutch oven cooking to confirm the heat amount for briquets and for pointers on what to do how! Once your 'ovens' are seasoned -- you will love what you can produce in them!
-ooops just about forgot about seasoning new 'ovens' --seems they are coated with a wax-like substance -- so they need to be scrubbed with hot water and soap, then place in a cold oven --put the pot upside down and prop the lid beside it -- put a pan underneath to catch anything that the scrubbing missed. Bring the oven up to 350 to 400 F and then turn oven off and let cool down. When cool wiped all surface with a light coating of vegetable oil (don't use animal based fats as they will go rancid!) Depending how long between uses, you may have to heat your 'oven' to remove old oil and reseason before use.
~g'luck and enjoy, echo

[David Heitsman]

I take mine along most trips. I have a 12" Lodge. I have several books and videos on their use.

Normally I place 3 cornish game hens inside after stuffing them loosely with aromatics like hot peppers and onions and carrots. I like to put at least one jalapeno or similar in at least one of them.I drop maybe a cup and a half of chicken stock in with them and place the briquets above and below the oven.

After about an hour they are done and I will have fried a bag of that frozen stuffing to with the hens.

A spinach salad to round it out and you have a meal that gets requested year after year.

For desert there is usually a berry pie from that place north of Cache Creek to top things up.

[swamper]

Cookin at home or in the field they are great,I use mine above the fire with a few coals on top in the field,or in a coleman oven,Good eats.
Rick

I'm curious as to your reference about a coleman oven. I've been looking for some type of outdoor oven. Can you elaborate.

[frenchbar]

I'm curious as to your reference about a coleman oven. I've been looking for some type of outdoor oven. Can you elaborate.

cabelas sells the stainless ovens for 199.00 us.the oven is 10 inches wide 16 inches long and 8 inches high and has 2 burners on top.

[Schmaus]

I seen this one at wholesale sports and I think it was around $60 i think it sits on top of the propane stoves. I was thinking of getting it but I don't know how much I would use it.

[interceptor]

G' Day Lads,

In Australia we call them camp ovens (yeah I know,,,,,,, original eh).

Now days I use a light weight version we call a Bedourie, they are made from spun steel, heaps lighter but still cook beautifully. I use them on our Mitchell River trips (14 days on a river in canoes fully self reliant while fishing for Barramundi and bowhunting for pigs, great fun )

We cook everything from fish (you can turn the lid over on a Bedourie and use it as a frying pan), stews, roasts and even bread and damper.

As mentioned already the trick is heat control, we pull coals out of a fire, place the oven on top of the coals then add more coals to the lid. Keep an eye on it and adjust as needed.

Cheers Noel

[Bowzone_Mikey]

My fav dutch oven Recipe:

I call It
Alberta Fried Whitetail

Cut two pounds of venison into pieces that can range from small steaks to large stew chunks.
Coat each piece with flour (it takes about a quarter cup) seasoned to taste with salt / pepper and any other spices you might like .... I made 2 batches ..one fer wife and kid and one fer me ...I threw in some Cayanne pepper and some other stuff as well
Brown the meat in a hot, oiled Dutch oven. (a well greased Iron Pan would be great at this too)

Then add:
5 stalks of celery (diced)
3 small onions (diced)
2 cups of stewed tomatoes
2 teaspoons of Worcestershire sauce
Cover and simmer until the meat is tender.
Add a tablespoon or two of water during cooking as needed to preserve moisture. The longer it simmers (within reason) the better the flavor.
Serve over fried potatoes. I suppose this would be good over Rice or some sort of Pasta as well.

[Chuck]

I was in Osoyoos on Frday (M25) and saw some decent looking cast iron ones at the Fields store for 15 bucks, of course made in China no doubt. Probably about 14" dia. and 10" deep with lid, for use in campfire.

[kishman]

I seen this one at wholesale sports and I think it was around $60 i think it sits on top of the propane stoves. I was thinking of getting it but I don't know how much I would use it.

A good friend of mine has this one, it makes great biscuts/bannock, we've never tried muffins (as pictured) but why not??

km

[Phoneguy]

Then there is the dutch oven when you let one loose in bed, lift the covers and shove your wifes head in. Usually a good time to run!