Dutch Oven Cooking

Outdoor cooking techniques and recipe exchange.

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Dutch Oven Cooking

Postby wagionvigil » Mon Oct 18, 2004 12:26 pm

Lets do just a Dutch Oven Area. I know there are a lot of great ideas for this :arrow: :D
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Postby evmori » Mon Oct 18, 2004 1:54 pm

Best way to cook on a camping t rip!
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Postby t305spl » Mon Oct 18, 2004 5:45 pm

Peach Cobbler is the Best, our scouts made a great peach cobbler last weekend at the Council Rail-O-Ree.
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Postby wagionvigil » Mon Oct 18, 2004 5:45 pm

Hey post those recepies
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Postby Guneukitschik » Mon Oct 18, 2004 5:48 pm

Pineapple Upside Down Cake is a dutch oven classic.....along with breakfast casseroles.....

I even like flipping the lid over and using it as a griddle!

Once we (the leaders) even made dough-nuts in a dutch oven...well the dutch oven held the hot oil....that was interesting on a camping trip!!!

Don't forget the most important part of dutch oven cooking is the care and maintenance of the dutch oven itself.... They must be cared for properly or else they rust.
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Postby Lynda J » Tue Oct 19, 2004 12:19 pm

Rescue Chicken.

5lb chicken pieces ( my boys use legs)
5 oz Worchessstershire sause
1TB garlic powder
1 sm can green chilies (chopped)
1 TB mustard
2 bags onion, green pepper mix (frozen)
8 oz French dressing
16 oz apricot or apple jelly

box of minute rice
1 tsp salt
1 stick butter.
Start 24 briquettes. Saute onion mix in 1/2 of butter brown chicken and cover. put 10 briquetts on bottom and 14 on top. cook 20-30 minutes.
Check and make sure chicken is done.
Cook rice in separate pan according to directions. Serve chicken over rice.
You may need to remove some of the briquetts from under the over if it is getting to hot.
You can brown chicken and onion mixture and freeze before hand.
This will serve 6-7 boys.
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Postby Lynda J » Mon Oct 25, 2004 3:42 pm

Well our rescue chicken was a great success at Camporee. We took 2nd place with it.
The only hitch was the boy that did the shopping forgot to get the french dressing and brought grape jelly instead of apple.
So we mixedup some catsup, sesame oil, and soy sauce. And used the grape jelly.
Had no idea how it was going to taste. But it was really good.
They cooked 5lb of chicken legs and it fed all 14 people that went and sent two full servinge to the judges.
your community is a tree. You are either a leaf that feeds it or mistletoe that suckes it dry. Be sure you are always a leaf.
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How To season A New Dutch Oven

Postby wagionvigil » Tue Oct 26, 2004 9:03 pm

Pre Heat kitchen Oven to 450
Wash New Ducth Oven in hot soapy water and rinse well

DRIVE THE WATER OUT
Put the Dutch Oven and lid in the Kitchen oven for 10 Minutes Remove and let cool Turn oven down to 300

Now grease the entire oven, lid and handle inside and out with Crisco. Place it back in the oven for and hour.
Crack some window and doors and disconnect your smoke detctor. It will be smoky and Smelly. But don't worry
After the pot has cooled down wipe away any excess gease. Store it with a paper towel inside to absorb any moisture. It will sport a carmel color that will turn black with use.
Enjoy many years of great cooking
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Dutch Oven Seasoning

Postby Wild Owl » Tue Jan 25, 2005 1:05 pm

In order to achieve "domestic peace" I discovered a better place to season my cast iron. I put it outside in my gas grill. Same process, but the smoke doesn't fill the house.
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Let's go dutch?

Postby riverwalk » Sat Jan 29, 2005 7:58 pm

8) This could have been under chuck-boxes I guess, but it deals with the ovens.

What are some ideas for storing these ovens during transit, so they don't have trouble with their little legs punching through the floor of the oven? :roll:
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Postby Lynda J » Mon Jan 31, 2005 2:14 pm

Don't know about that but for close to 50 years I have stored my dutch ovens and cast skillets in brown paper bags. Rub the over/skillet with oil. put the over in the bag and the lid in another. When my mother died in 93 I found 4 ovens in the camper that had been there for at least 5 years unused. There was no rust on them at all.

We have special boxes that we store the ovens in. They hold two ovens and have a sliding lid. Works great. This way they don't add weight and take up space in the chuck boxes.
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Thanks

Postby riverwalk » Tue Feb 01, 2005 4:47 pm

I kinda remember lots of folks just storing/traveling with them upside down, but my Troop has brought this up. Thanks.
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Easy BBQ Chicken & Walking Tacos

Postby Buffalo Bill » Tue Feb 22, 2005 12:03 pm

Found this online and used it for a Cooking MB session.

Easiest BBQ Chicken ever!

1 4# bag Boneless Skinless Chicken Thighs (or Breasts)
1 Bottle of favorite BBQ sauce
1 12oz can Coke

Simply place chicken in Dutch oven, pour BBQ sauce over it and add the Coke. Cook for 1 hour. I did it at 350, using the rule of 12. That's it.

The kids loved it, and I must admit it tasted great. The chicken was moist and tender. The sauce was excellent.

Walking Tacos

Ground Beef or Turkey
Taco seasoning mix
Shredded Cheese (or even squeeze cheese)
Individual Bags of desired Chips
Optional: Sour Cream, Lettuce, Tomatoes, etc.

Prepare taco meat in Dutch oven (or just a skillet) according to directions. Smoosh up chips in bag, open the bag and spoon in taco meat. Top as desired. Simple clean up for a hot lunch. Even less clean up if taco meat prepared beforehand, placed in aluminum foil, and simply heated up for serving.
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Postby Eamonn » Sat Mar 26, 2005 5:35 pm

Try using your Dutch Oven in a Hay Box.
Hay-box Cooking: To make a hay-box, line tea chest with newspaper to insulate and cover the bottom with tightly packed hay to a depth of 6 inches. Place in cooking pot and pack around tightly with hay, then withdraw pot. Have extra hay and newspaper available. The hay-box is now ready for use. Bring cooking pot to the boil and place in the box while still boiling, pack hay over it tightly, cover with newspaper and replace lid of box with a weight to compress it. Specially useful for foods which require slow cooking, porridge, stew, etc.
Try the following:
Cut a couple of large chickens into serving size pieces
Toss in a couple of: Large sliced onions, garlic cloves, sliced red and green peppers.
Add 3 lb Sliced and peeled potatoes or use red skin and forget the peeling.
Add a couple of large cans of diced tomatoes.
Bring to a rolling boil.
Place in hay box at Breakfast time. Forget about it!!
At supper time bring to a boil for about 5 Min's for safety.
Serve with crusty bread.
Same deal with Neck end Lamb Chops;
Brown chops in hot oil or fat of some sort.
Slice a lot of onions (I like onions)
Slice 3 or 4 LB Spuds.
Alternate a sliced onion and spuds on top of chops.
Cover with a liquid (Chicken or Beef stock or water)
Bring to a rolling boil and cook for about 8 or 9 Hours.
Rice Dishes work well but need careful measuring
Try Camp PAELLA
PAELLA (serves 6)

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomato sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops
Sauté onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and sauté until chicken has become white. Add tomato sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Cook for 3 hours in hay box. Before serving: If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!
yiss
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Postby Mick Scouter » Mon Mar 28, 2005 10:42 am

On our last campout we made a breakfast casserole called Church Eggs. This is a very versatile and hearty meal. One of the best things about this recipe is that the eggs stay warm, unlike scrambled. You can also add just about anything you want or like to customize it to your patrol’s liking.

Basic Recipe:

 One dozen eggs (you can get by with less 8-10)
 One quart milk
 ½ lb. Cheddar Cheese or substitute your favorite. More can be added
 8 slices of bread
 Butter or Margarine or cooking spray

Heat Dutch Oven to 350 degrees

 Mix eggs, milk and cheese in a large mixing bowl
 Tear bread into bite size pieces
 Add bread to egg mixture
 Melt butter or coat inside of Dutch Oven with cooking spray
 Pour bread and egg mixture into Dutch Oven
 Bake at 350 degree for 45 min to one hour the casserole will be golden brown
 Cut and serve

I have added cayenne pepper, salsa, cooked bacon, sausage or ham. Green peppers and onions add a nice twist.
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Postby Lynda J » Mon Mar 28, 2005 12:46 pm

Corn Bread Brunch


1 pkg facorite brekfast sausage
1/2 small green pepper
1/2 small onion (I use half a package of the onion/pepper frozen mix)
8-12 eggs
salt/pepper
pancake syrup
2 boxes of cornbread mix
1 stk margarine or butter

Line DO with foil. Mix one package of corn bread mix and pour into bottom of DO. In a skillet brown sausage and onion/pepper spread on top corn bread mix.
Add beaten eggs to skillet and slightly cook. (should still be runny)
Top sausage with eggs. Top mixture with remaining bread mix. Dot with butter.

Bake 350 30-40 minutes. Cut into wedges and pour syrup over.

You can use gravey in you want instead of syrup.
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Postby deweylure » Thu Aug 25, 2005 3:49 pm

Here is a quick and easy desert recipe. Use a white or Spiced cake mix.
Add fruit such as peaches to it. Instead of all the wqater use the juice from the can and cut down on the water. Bake as directesd add brown sugar to the top while still warm. Very moist and tasty, cake was gone in 2 minutes.

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Postby Mick Scouter » Thu Aug 25, 2005 4:48 pm

ummmmm! sounds good and easy. Maybe we will give it a try soon.
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Postby JazerNorth » Thu Aug 25, 2005 5:30 pm

Cleaning and storage of Ducth Oven
Store Dutch Oven in burlap bag.
Clean the Dutch Oven, when hot with burlap bag, then wipe out with paper towel and oil. For those really hard to get spots, use coarse salt with the burlap bag. Remember the oven needs to be hot. If you reapply oil when the oven is hot, after you clean it, it helps keep the oven seasoned. Do not use OLIVE oil, as it cannot reach the high tempatures. Use vegetable oil for all seasonings of the oven.

I'll pass on some recipes later on.

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Postby Mick Scouter » Thu Aug 25, 2005 10:04 pm

Good advice JazerNorth I have not heard of that technique; however, I will give the burlap a try.
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