Dutch oven recipes

[John]

Something a little different. What are some of your favorites to make. I'm getting tired of only doing dump cakes, but they are so easy to make, especially with a few Kokanee's in me eh?

[Mac]

You can cook anything that you can cook in a regular oven. Cakes, pies, chicken and dumplings, anything you want. Use your imagination.
You need good hardwood coals to put on the top to get that top reflective heat. For cooking something in it's own pan, like a pie or cake, you put three small round stones in the bottum to rest the pan on so it has air circulating around it.
(You were talking about cooking over an open fire weren't you?)
Brings back a lot of good memories.
You use a forked stick and cut one side about 3" long to stick through the handle on the lid to lift it.
Get a good bed of coals first and then have at it!!

[Gumbo]

LAST EDITED ON Jun-26-01 AT 10:43PM (CST)[p]Good site for dutch oven cooking is http://www.idos.com

And if you do it a lot, you've got to have a Volcano, http://rmc.net/kampers/volcano.html

[The Maddie June]

Like broasted chicken/potatoes? You'll love this!!! I should probably find measurement sizes first but I'll wing it. I'm unsure what size you are talking about but our dutch ovens are about 10" across or so. Anyway, put 1/3 of a large can of crisco (not jumbo can) in the bottom of your kettle, coat a cut up chicken in a flour/seasoning mixture. Lay what you can in one layer on the grease (approx. 2 breast 1/2's, a thigh and a couple legs). Spread 1/3 of the can of crisco on that. Either quarter 3-4 potatos long ways or cut in 1 inch slices and put them in a single layer then put rest of crisco on that. Put the lid on and place it in extremely hot coals for 15 min. and wa la... you have supper. (check after 15 min and make sure Chicken is golden brown) Be very very careful of hot grease. We serve potatoes with french onion dip instead of sour cream.
We like it so much and don't always have access to hot coals so we have been using the base of our turkey kit and place the kettle on it. Nice steady flame! Good luck!

[Todd_NE]

Great Baked Beans

Ingredients:
1/2 - 1 pound ground beef (venison, elk, moose)
8 ounces bacon (Good Wimmer's Bacon)
1/2 cup minced onion
1/2 cup ketchup
1/2 cup brown sugar
1 tablespoon white sugar
1 teaspoon mustard
1 Tablespoon vinegar (I like Cider Vinegar)
1 16 ounce can pork and beans (Bush Bean's RULE!)
1 16 ounce can lima beans
1 16 ounce can kidney beans

Fry beef, bacon, and onion together. Drain to discard excess fat. Mix with the rest of the ingredients and cook for a half hour or so. Stay upwind if at all possible the rest of the trip.


Pheasant and Onion
Cut up pheasant and coat with salt/peppered flour (de-pellet)
Add a 1/2 & 1/2 mix of olive oil and butter crisco to base pan
brown pheasant chunks
add 1 sliced sweet (vidalia) onion PER person
cook low and slow covered an hour or so until the onions carmelize - do not serve before they do!

If you can find a few box elder mushrooms, use those as a side dish at your next "Pheasant Camp".

Camp Stew
1 pound of burger or cut up beef, venison, etc.
1 diced onion
1 can of sliced potatoes
1 small can of corn
1 can of stewed tomatoes
1 small can of grean beans
1 can of mixed vegetables
Dollop of Ketchup (for color more than anything)
Salt, pepper, garlic to taste

Brown the burger and onion, add the cans and their juice to suit you for thickness - cook for an hour of so w/low heat. This is quick, easy, and tastes very good. Goes great with a little tin foil garlic bread.