Blades and Bushlore

General Discussion => Food and Cooking => Topic started by: wolfy on April 26, 2012, 06:41:20 PM

Title: DUTCH OVEN CAMP RECIPES
Post by: wolfy on April 26, 2012, 06:41:20 PM
I didn't put this in the recipe section, as it is a PDF file from www.camp-cook.com It's another forum I have hung out on in the past, but just don't have the time anymore.  There are lots of good folks there, but they are more into teardrop trailers, gathering to cook in Dutch ovens, collecting iron, etc.  If you drop by, tell 'em I sent you.

Here's the file of over 1100 recipes............ ..................t hat I swiped >:D

http://www.camp-cook.com/postings/campfire_cooking.pdf
Title: Re: Dutch Oven Camp Recipes
Post by: Old Philosopher on April 26, 2012, 06:53:04 PM
Great resource! Thanks!
Title: Re: Dutch Oven Camp Recipes
Post by: zammer on April 27, 2012, 09:43:57 AM
Good God man, thats the Motherlode!....cool that they allow the recipes to be freely shared
Title: Re: Dutch Oven Camp Recipes
Post by: Smokewalker on April 27, 2012, 01:56:31 PM
 :banana: :banana: :banana: :thumbsup: BOOKMARKED for future yummyness!
Title: Re: Dutch Oven Camp Recipes
Post by: Gryphon on April 28, 2012, 06:22:56 PM
Way cool.  That's in my archives now too!  Really great that it's a pdf! 
Title: Re: Dutch Oven Camp Recipes
Post by: greyhound352 on April 29, 2012, 05:09:35 AM
Thanks for posting this, Wolfy.
Title: Re: Dutch Oven Camp Recipes
Post by: wolfy on June 05, 2012, 07:02:12 PM
We have used this collection of DUTCH OVEN RECIPES in our Scout troop as kind of a 'standard bearer' for recipes when we're looking for something new for the boys to prepare for their meals.  It was originally collected by a Scoutmaster from and for use by the leaders in preparing Dutch oven meals for themselves in their own own camps and has been added to for years.  There are a lot of great proven and tasy dishes in here, and just like the one in my first post has lots to choose from.......113 pages of goodness 8)

http://www.macscouter.com/cooking/geezercookbook.asp (http://www.macscouter.com/cooking/geezercookbook.asp)
 :tent:
Title: Re: Dutch Oven Camp Recipes
Post by: wolfy on June 12, 2012, 04:45:53 PM
I am posting this AGAIN because it works well enough to be a 'sticky' on another website and WoodsWoman was apparently suffering from A.D.D. when I delivered this lecture the last time :shrug:   Since she is getting ready to try baking bread in her Dutch oven and continues to fret about burning her buns >:D this is a foolproof way af achieving total heat control with briquettes to learn bread-baking 8)
 
Are you listening this time, young lady?   Also, please re-read my signature line :deadhorse:
This RING METHOD is an excellent method of controlling temperatue in your Dutch ovens.  I use it and it WORKS!

My last post didn't get many 'looks', either and is also a good collection of easy stuff to use out in camping situations with your D.O.  Be sure to at least give it a glance; you are almost certain to find something useful for quick and tasty camp dishes :stir:

CHARCOAL AND TEMPERATURE CONTROL

Beginners frequently over-start their charcoal. By that I mean they leave it in the starter too long before they use it. It should take only 10 to 15 minutes to start charcoal in a chimney starter, and anything longer than that is a waste. It may not look lit in the starter, but if it has flames coming out the top and no smoke, it is ready. Dump out the coals and use the fully lit ones first. Charcoal that has been started for 30 minutes before it is put on a pot will be half burned away, and will not produce as much heat per briquette.  It will also not provide heat long enough to finish some recipes.  Always start more charcoal than you need, so you can add the extra later to maintain heat if necessary, especially if it is windy. All recipes assume that you use fresh, properly lit charcoal. A few lit coals in a starter will start charcoal put on top.

When I first started this Dutch oven thing, I tried to count out the number of charcoal briquettes called for in the Dutch Oven recipe books.  I rapidly found this to be far less than satisfactory for me, as it's dangerous to have to take your shoes off  to count hot charcoal. In addition, I found out that you have to use more of the cheaper brands of charcoal than if you use a quality brand such as improved Kingsford "K" charcoal.  So, I decided to measure quantities of hot charcoal by geometric patterns.   All of my recipes are based on using the improved Kingsford K charcoal or equivalent and the following "ring" method of temperature control.  The definitions are:

1-ring : If you make a circle of hot charcoal with all of the briquettes lying  flat and touching each other, with spaces left out for the legs on the bottom rings, that is "one ring". The outside edge of the ring is lined up with the outside edge of the pot, top or bottom.

1/2-ring : A "half ring" is the same size circle, but with every other briquette missing.

2- rings : is simply a second ring just inside the first, with the rings touching.

Full spread :means to put all the briquettes you can (one layer deep, lying flat) either under (very rare, except in frying) or on top of the pot.
This ring technique is kind of self-correcting for the size of the briquettes used.  If your charcoal has been burning for a while, the pieces will be smaller and will put out less heat.  But, it will take more of them to make a ring, so you still get about the same temperature.  Of course they won't last as long and the comparison is rough, but it's better than counting briquettes!

These cooking utensils were designed hundreds of years ago to cook food using coals from wood fires. Yes, of course you can cook with campfire coals, but the technique is beyond the scope of this booklet.


Most Dutch oven cookbooks tell you how many charcoal briquettes to put on the lid and how many under the pot.  As mentioned above, the resulting temperature depends on the size, and brand of your charcoal, how long it has been lit, the wind, and even if it is sunny or shady (a black pot will cook 25 degrees hotter in the summer sun than in the shade).  I have been able to cook almost everything there is to cook with just four temperatures..... slow, medium, hot, and very hot.  For a 12-inch oven, slow will have 1-ring on top, and 1 ring under the pot and be 300 +/- 25 degrees F.  Medium is 1-ring under and 1-1/2 rings on top and is 350 +/- 25 degrees F.  A hot oven is 1-ring under and 2-rings on top and is 400 +/- 25 degrees F, and very hot is 1 ring under and 2-1/2 rings on top and is 450 to 500 degrees F or so. 

Notice with this method that you never change the number of rings under the pot. The exception is for frying or boiling, where I start with a full spread under the pot, and cook with the lid on with a few coals on top just to keep the heat in. Once it is frying or boiling briskly, take a few coals out from under the pot until it is cooking  properly.  Add some back if it slows down too much. The above directions were given for a 12-inch pot. For larger pots, you will need more charcoal on top to maintain the indicated temperatures, and less charcoal on smaller pots. Temperature is controlled partly by how much (percentage) of the lid is covered with charcoal. A 10-inch pot with 2 rings on top will be considerably hotter than a 14-inch pot with 2 rings on top. This is because two rings on top of a 10-inch oven covers a lot more of the lid (percentage wise) than two rings on a 14-inch pot. You will quickly learn to adjust the absolute amount of charcoal for different size pots. Hint: 1 ring under a 10-inch pot will have three pieces of freshly lit charcoal between each leg. A 12-inch pot will have four between each leg, a 14-inch pot will have five, and yes, an 8-inch will have two. I honestly don't know how many pieces of charcoal make up the rings on the lids, as I have never counted them.

If you absolutely must know what temperature is in the oven with a certain amount of charcoal, then get an oven thermometer and find out, but that takes all the fun out of it.  Learn to "feel" how much charcoal is right for a particular dish.  I don't mean feel with your hands, but feel with your eyes.  Look inside the pot to see if your food is simmering or baking properly or browning properly, etc, and  add or take away charcoal as needed. 

Start a personal cookbook, and keep track of recipes, including how much charcoal you used, how long you cooked it, and whether it was done correctly. The final answer is to practice, and keep records. You will rapidly learn how much charcoal it takes to make your pot do what you want it to. My motto is to err on the hot side, as it is really hard to burn something in these pots, except as follows. Most Dutch oven cookbooks (there are more than 35 in print) tell you to arrange the charcoal in a checkerboard pattern both on the lid and under the oven. I have only a small problem with the lid arrangement, but I have a HUGE problem with that arrangement under the pot. YOU WILL BURN THINGS WITH A CHECKERBOARD PATTERN UNDER A POT!  Charcoal radiates heat in all directions. Those that are under the outside edge of the pot will radiate heat not only up towards the pot, but in towards the center under the pot. ALL of the coals around the edge will add to the temperature under the center of the pot. If you also have charcoal under the center of the pot, as in a checkerboard pattern, the center will be much hotter than the outside edge, and the center of baked foods will frequently burn. Many experienced Dutch oven cooks still swear by the "tried and true" method of checkerboard patterns, and they cook successfully. I have found that the ring method is more forgiving for beginners.  By the way, freshly lit charcoal will burn for about an hour when placed on/under a pot, unless it is very windy.  When windy, it burns faster, and "blows" the heat down-wind.  When windy, turn the pot 180 degrees 2 or 3 times while cooking to even out this effect.

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Title: Re: Dutch Oven Camp Recipes
Post by: WoodsWoman on June 12, 2012, 07:58:30 PM
A.D.D.    Always (a) Darling Ditz.    :P      Briquettes?   Do you KNOW how much one bag of those is??   I dont even have kids to sell .....    And I suppose we have to go right to the top and get the KING ones?  Will I ever be good enough to just use wood coals?     I'm pretty good at 'hand over temp control'.... :) 

I cant get that link to download.. pdf's kill this puter...     BUT...  I may have been a gooder girl cuz tomorrow I might be hookin up to Hughes net.....  might... maybe....   

And just to make you happy Dear Wolfy.... I printed this out..  found a tablet and wrote "DUTCH OVEN INFO"  on it...       and put it in a safe place......    inside the new dutch oven..  ha!

Yer a Sweetheart... Thank you much!     

WW.
   
Title: Re: Dutch Oven Camp Recipes
Post by: Moe M. on June 12, 2012, 08:16:13 PM
A.D.D.    Always (a) Darling Ditz.    :P      Briquettes?   Do you KNOW how much one bag of those is??   I dont even have kids to sell .....    And I suppose we have to go right to the top and get the KING ones?  Will I ever be good enough to just use wood coals?     I'm pretty good at 'hand over temp control'.... :) 

I cant get that link to download.. pdf's kill this puter...     BUT...  I may have been a gooder girl cuz tomorrow I might be hookin up to Hughes net.....  might... maybe....   

And just to make you happy Dear Wolfy.... I printed this out..  found a tablet and wrote "DUTCH OVEN INFO"  on it...       and put it in a safe place......    inside the new dutch oven..  ha!

Yer a Sweetheart... Thank you much!     

WW.
   

  Marcia,  wood coals from the campfire work every bit as well as processed briquettes,  it's the same stuff,  just a different size,  just cover about the same area.
Title: Re: Dutch Oven Camp Recipes
Post by: wolfy on June 12, 2012, 08:23:49 PM
 :-[  No, I don't know what they cost 'cause I don't use them unless it's for a car camping expedition or in a place where open fires aren't allowed.   I've got two twin-packs of 20# bags that don't even have the plastic wrap off of them; for emergency use in case of power outages or the ever present danger of the dreaded Zombie attacks..........I do remember that they were on special at Sam's Club for $10/twin pack, but that was several years ago; a heckuva deal for 40# of briquettes back then!  I guess they've gone up, huh :doh:

The point of the whole thing, though is the ring on the outside edge of the bottom NEVER changes throughout the entire range of baking temperatures......j ust keep adding fuel to the outside edge of the oven's top, filling in toward the middle for the higher baking temps for pizza and the like 8)
Title: Re: Dutch Oven Camp Recipes
Post by: WoodsWoman on June 12, 2012, 08:35:36 PM
I think I'm going to figure this out ok... :)     Wait till you see what I found on the farm here as a fire pit... lol     No.. its not the green toilet I found in the woods... altho that would be hilarious.... LOL   I just gotta get the fourwheeler down there to haul it up the hill to the house here.   

Kingsford today at the grocery store was 11.99 for a bag.  I didnt look at the size of it tho.   I'm assuming I'll get more than one cook out of a bag full?   Gosh I hope so..

WW.
Title: Re: Dutch Oven Camp Recipes
Post by: wolfy on June 12, 2012, 08:46:50 PM
Heck WW, if you've got good hardwood sticks hangin' around, I'd just bust up a few of those and let 'em turn themselves into coals :P.  Waaay cheaper 8)

Call me when the biscuits are done........wild plum jelly, please :banana:
Title: Re: Dutch Oven Camp Recipes
Post by: WoodsWoman on June 12, 2012, 08:52:32 PM
aww man.. fresh out of plum..     Got chokecherry and wild grape tho.....     :)

WW. 
Title: Re: Dutch Oven Camp Recipes
Post by: Barbarossa Bushman on June 30, 2012, 02:30:54 PM
Thanks for the link wolfy. I can't wait to try some of these.
Title: Re: Dutch Oven Camp Recipes
Post by: wsdstan on July 08, 2012, 08:25:50 PM
Good stuff Wolfy.  I needed some Mexican recipes for this August and that pdf is full of them.  WoW!
Title: Re: Dutch Oven Camp Recipes
Post by: wolfy on September 03, 2012, 06:37:12 PM
Here's a really good and simple easy-to-bake breakfast cereal that is really tasty and easy to do in the dutch oven at camp.  Kids like it really well, too.

Amish Baked Oatmeal
1 1/2 cups quick-cooking oatmeal
1/2 cup white OR brown sugar
1/2 cup milk
1/4 cup melted butter OR margarine
1 egg
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract

     Lightly oil or spray 10 inch dutch oven.
     In medium bowl combine egg, milk, melted butter, vanilla extract and sugar; whisk until well combined.
     Stir in oatmeal, salt and baking powder.
     Spoon evenly into prepared dutch oven.
     Bake at 350 degrees for 20-25 minutes or until edges are golden brown.
     Spoon immediately into a bowl.
     Top with warm milk, fresh fruit or brown sugar if desired.
     Makes 4 servings.

We have added other stuff to this basic recipe like raisins, craisins, slivered almonds, or chopped walnuts.

 
Title: Re: Dutch Oven Camp Recipes
Post by: River_Womyn on September 03, 2012, 09:20:33 PM
Here's a really good and simple easy-to-bake breakfast cereal that is really tasty and easy to do in the dutch oven at camp.  Kids like it really well, too.

Amish Baked Oatmeal
1 1/2 cups quick-cooking oatmeal
1/2 cup white OR brown sugar
1/2 cup milk
1/4 cup melted butter OR margarine
1 egg
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract

     Lightly oil or spray 10 inch dutch oven.
     In medium bowl combine egg, milk, melted butter, vanilla extract and sugar; whisk until well combined.
     Stir in oatmeal, salt and baking powder.
     Spoon evenly into prepared dutch oven.
     Bake at 350 degrees for 20-25 minutes or until edges are golden brown.
     Spoon immediately into a bowl.
     Top with warm milk, fresh fruit or brown sugar if desired.
     Makes 4 servings.

We have added other stuff to this basic recipe like raisins, craisins, slivered almonds, or chopped walnuts.

Thanks for the awesome recipe!  Doing it this weekend with my bacon & eggs in a bag.  It should be an awesome brunch & maybe dinner :-[ Crazy good score on the cookbook!  Thanks!! :drool:
Title: Re: Dutch Oven Camp Recipes
Post by: WoodsWoman on September 03, 2012, 09:24:29 PM
Wolfy, that recipes sounds like something I'm going to make very soon.   I've been hankerin oatmeal lately and this one sounds goooooood...  Thank you for sharing it.  :) 

WW.
Title: Re: Dutch Oven Camp Recipes
Post by: wolfy on September 03, 2012, 09:37:30 PM
Yeah, it's pretty tasty fare and kind of a hot broken-up granola bar type of thing with cold milk over the whole thing in a bowl.  Try it with bananas, strawberries or any other kind of fresh fruit over the top or different dried fruits cooked right in the mix in the oven.......versatil e and tasty :thumbsup:
Title: Re: Dutch Oven Camp Recipes
Post by: wolfy on November 10, 2012, 07:02:19 PM
Here's another Dutch Oven site that I had bookmarked and kind of forgot about.  It has some good stuff in it and I thought it was worth putting here for more ideas that folks might use.....

http://cmtk3.webring.org/l/rd?ring=font%3E;id=2;url=http%3A%2F%2Fpapadutch%2Ehome%2Ecomcast%2Enet%2F%7Epapadutch%2F
Title: Re: Dutch Oven Camp Recipes
Post by: Moe M. on November 10, 2012, 08:33:50 PM
Here's a really good and simple easy-to-bake breakfast cereal that is really tasty and easy to do in the dutch oven at camp.  Kids like it really well, too.

Amish Baked Oatmeal
1 1/2 cups quick-cooking oatmeal
1/2 cup white OR brown sugar
1/2 cup milk
1/4 cup melted butter OR margarine
1 egg
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract

     Lightly oil or spray 10 inch dutch oven.
     In medium bowl combine egg, milk, melted butter, vanilla extract and sugar; whisk until well combined.
     Stir in oatmeal, salt and baking powder.
     Spoon evenly into prepared dutch oven.
     Bake at 350 degrees for 20-25 minutes or until edges are golden brown.
     Spoon immediately into a bowl.
     Top with warm milk, fresh fruit or brown sugar if desired.
     Makes 4 servings.

We have added other stuff to this basic recipe like raisins, craisins, slivered almonds, or chopped walnuts.

   The recipe ingredients sound delish,  but there doesn't seem to be enough liquid in the 1/2 cup of milk,  one egg,  and 1/4 cup of butter to make it a breakfast cereal, unless it's supposed to be cake like,  what am I missing ?
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on November 10, 2012, 08:39:44 PM
It's kind of granola-like in consistency, Moe......we add milk to it in a bowl or cup when we eat it.  To be honest with you, we eat more of it as a snack in the evening than for breakfast, but it's good anytime :drool:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on November 10, 2012, 08:55:13 PM
It's kind of granola-like in consistency, Moe......we add milk to it in a bowl or cup when we eat it.  To be honest with you, we eat more of it as a snack in the evening than for breakfast, but it's good anytime :drool:

  Thanks Bud,  we eat a lot of oatmeal,  love oatmeal cookies,  use oatmeal in my meat balls and meat loaf,  and of course,  as a hot cereal for breakfast,  but we are used to serving it creamy and a little loose,  for lack of a more discriptive word.
  Cream of Wheat is also a favorite around here,  and the wife and I both like it with lumps.  :)

 It was a little hard to wrap my head around dry oatmeal,  but now I get it,  thanks.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Old Philosopher on November 10, 2012, 09:13:21 PM

... we eat a lot of oatmeal,  ...  but we are used to serving it creamy and a little loose,  for lack of a more discriptive word.
  Cream of Wheat is also a favorite around here,  and the wife and I both like it with lumps.  :)

....
FINALLY! Finally something we disagree on.
If you want a better description of runny oatmeal and Cream of Wheat, how about like something you'd find in a baby's diaper? 
Anybody for a nice bowl of Malt-o-Meal?   :puke:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on November 10, 2012, 09:15:15 PM
 :rofl: that's funny because I like those little gummy lumps in my Cream o' Wheat, too 8).   Have you ever tried 'steel-cut oats' for breakfast cereal?  It tastes completely different than the 'rolled-oats' variety.....good with a handful of Craisins mixed in while the're cooking!

OL' P., you're usually one who knows what yer' talkin' about, but in this case.... :doh:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Old Philosopher on November 10, 2012, 09:21:43 PM
:rofl: that's funny because I like those little gummy lumps in my Cream o' Wheat, too 8) .   Have you ever tried 'steel-cut oats' for breakfast cereal?  It tastes completely different than the 'rolled-oats' variety.....good with a handful of Craisins mixed in while the're cooking!

OL' P., you're usually one who knows what yer' talkin' about, but in this case.... :doh:
I put craisins in my coleslaw, does that count?
Wolfy, we all have our own personal tastes. In my case, I have two buckets in the back room. One in labeled "people food", and the one with grain in it is labeled "chicken food".  ;D
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on November 10, 2012, 09:28:22 PM
Yeah, I guess I'll let you go with that combo.....they're good in romaine salad along with a few walnuts, too ;D

I forgot to mention that the steel-cut oats & craisins are extra 'special' with a little maple syrup drizzled over the top and maybe a splash of 1/2 & 1/2 on Sunday mornings :thumbsup:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Old Philosopher on November 10, 2012, 09:33:37 PM
Just so we're straight, it's the "runny" part that got to me. I'm still not touchin' Cream-o-Wheat, especially with gooey lumps.
But I do enjoy a hearty bowl of thick oatmeal. I like actual raisins in mine. Mound in up in the bowl, and spoon on some brown sugar while it's steaming hot so the sugar melts onto it. A generous amount of ice cold heavy cream around the edges, and then eat it from the outside in as it cools. Oh, yeah....
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Professor on November 11, 2012, 06:42:29 AM
Yesterday, I experienced a humbling Dutch oven baking failure.  The wind was blowing 30 miles an hour, and so we parked the trucks to block the wind and set up some plywood wind blocks, too.

I was trying to bake a loaf of bread in an 8-inch round cake pan sitting off the bottom of the 12-inch oven on a little cooking rack with 3/4 inch legs.

The wind was so strong that my oven thermometer only reached 200 degrees after 15 minutes of preheating, so I added more coals.

Finally, I put the bread in and loaded the top with coals.  After an hour, the top was quite brown, but the bottom was barely baked, so we gave up and finished in the oven in the house.

The wind reduced the briquettes  to pea-sized nuggets in a few minutes, and I had a bad time even lighting the newspaper in the bottom of my chimney to make more coals.

Aaarrrggghhh!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on November 11, 2012, 09:11:23 AM
Nice try, Professor :thumbsup:   Whenever I run into those conditions (and we often do) out here on the plains of Nebraska, I gain new respect for the old chuck wagon cooks who had to turn out enough sourdough biscuits to feed a batch of hungry cowboys each and every morning and evening on the trail drives :stir:   No wonder they had reputations as being crotchety >:(

Wind can be a real 'bugger' in D.O. baking, especially with briquettes, it always seems to me.  They don't really seem to be providing the lasting heat that good hardwood coals do.  The main coal-production fire itself seems to help a great deal in windy conditions......put ting the oven on the downwind side of a 'keyhole' or trench pit fire and rotating it frequently makes a big difference.   

We baked a 12# turkey in a big Texsport D.O. in the wind one time and we had to bank coals up on all sides of it to get sufficient heat.  It was kind of a blessing in disguise because I learned something in the process.  I always had trouble getting the sides of the legs and the wings roasted to a nice golden brown in that tall oven, but since then I learned that just bottom and top heat were not enough to get that picture-perfect all-over golden brown......side heat is necessary, too :P.   I am amazed at how quickly a 12# turkey roasts on a rack in a D.O., compared to our oven at home.  We've found that we can EASILY get one finished in just two hours or even less sometimes 8).   As near as I can figure, it must cook faster due to the moist heat from the cup or two of water in the bottom, the slight pressure-cooker effect, and the more even intensified heat from all sides of the cooking chamber :shrug:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on November 11, 2012, 09:17:13 AM

... we eat a lot of oatmeal,  ...  but we are used to serving it creamy and a little loose,  for lack of a more discriptive word.
  Cream of Wheat is also a favorite around here,  and the wife and I both like it with lumps.  :)

....
FINALLY! Finally something we disagree on.
If you want a better description of runny oatmeal and Cream of Wheat, how about like something you'd find in a baby's diaper? 
Anybody for a nice bowl of Malt-o-Meal?   :puke:

  You'll notice I didn't say runny,  I said loose,  I don't drink it, I still use a spoon  :),  If it's takes effort to plant a spoon into my oatmeal it needs more milk.
  I like it so that I can stick a spoon in it and the spoon slowly leans over in the dish,  kind of like a pudding consistensy,  if I have to chew it for any length of time to get it down it's not oatmeal, it's calking,  and in some ways acts like it in my interior tubes,  if you get my meaning.
  Cream of wheat is good,  and the little occational lumps are like little sweet treats,  it's also good to keep around for filler in BP cartridge reloading for reduced loads,  right Wolfy.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on November 11, 2012, 09:25:04 AM
Yesterday, I experienced a humbling Dutch oven baking failure.  The wind was blowing 30 miles an hour, and so we parked the trucks to block the wind and set up some plywood wind blocks, too.

I was trying to bake a loaf of bread in an 8-inch round cake pan sitting off the bottom of the 12-inch oven on a little cooking rack with 3/4 inch legs.

The wind was so strong that my oven thermometer only reached 200 degrees after 15 minutes of preheating, so I added more coals.

Finally, I put the bread in and loaded the top with coals.  After an hour, the top was quite brown, but the bottom was barely baked, so we gave up and finished in the oven in the house.

The wind reduced the briquettes  to pea-sized nuggets in a few minutes, and I had a bad time even lighting the newspaper in the bottom of my chimney to make more coals.

Aaarrrggghhh!

  Not to be flip my friend,  but if you got good results on the top of the bread and needed more time or heat to finish the bottom,  why not just flip the loaf over and add more coals to the top of the oven to finish it off ?   (no pun intended on the flip word)  :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on November 11, 2012, 09:30:31 AM

... we eat a lot of oatmeal,  ...  but we are used to serving it creamy and a little loose,  for lack of a more discriptive word.
  Cream of Wheat is also a favorite around here,  and the wife and I both like it with lumps.  :)

....
FINALLY! Finally something we disagree on.
If you want a better description of runny oatmeal and Cream of Wheat, how about like something you'd find in a baby's diaper? 
Anybody for a nice bowl of Malt-o-Meal?   :puke:

  You'll notice I didn't say runny,  I said loose,  I don't drink it, I still use a spoon  :),  If it's takes effort to plant a spoon into my oatmeal it needs more milk.
  I like it so that I can stick a spoon in it and the spoon slowly leans over in the dish,  kind of like a pudding consistensy,  if I have to chew it for any length of time to get it down it's not oatmeal, it's calking,  and in some ways acts like it in my interior tubes,  if you get my meaning.
  Cream of wheat is good,  and the little occational lumps are like little sweet treats,  it's also good to keep around for filler in BP cartridge reloading for reduced loads,  right Wolfy.


Indeed it is and it meters better than cornmeal for that application, too :thumbsup:


As to the consistency of oatmeal......I was brought up on oatmeal that stood up in your bowl like a big gray lump of cold mashed potatoes :P.   That was the way my Dad liked it and I never knew anything different, until I saw someone get some in a restaurant one time and it was more the viscosity of gravy ???
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Old Philosopher on November 11, 2012, 10:09:38 AM
ROFLAO! Cream-o-Wheat = filler in shotgun shells. No wonder I don't eat the stuff. Hahahaha.
Hope everyone knows all this is just in jest.  ;D
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on November 11, 2012, 10:21:14 AM
ROFLAO! Cream-o-Wheat = filler in shotgun shells. No wonder I don't eat the stuff. Hahahaha.
Hope everyone knows all this is just in jest.  ;D

  No,  we use cream of wheat in BP cartridges,  with BP the case has to be filled and the bullet seated firmly on top,  for a reduced load to save powder and reduce recoil,  the powder is loaded,  a thin paper wad or kapock is place on the power and the rest of the case is topped with cream of wheat.

  No,  the reason you don't eat cream or wheat is because you're just plain fussy,  the sooner you admit it the better you'll feel about it.   :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Old Philosopher on November 11, 2012, 10:36:05 AM
....

  No,  the reason you don't eat cream or wheat is because you're just plain fussy,  the sooner you admit it the better you'll feel about it.   :)
If I want gooey little surprises in something smooth, I'll limit it to corn grits.  ;)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on November 11, 2012, 11:09:31 AM

... we eat a lot of oatmeal,  ...  but we are used to serving it creamy and a little loose,  for lack of a more descriptive word.
  Cream of Wheat is also a favorite around here,  and the wife and I both like it with lumps.  :)

....
FINALLY! Finally something we disagree on.
If you want a better description of runny oatmeal and Cream of Wheat, how about like something you'd find in a baby's diaper? 
Anybody for a nice bowl of Malt-o-Meal?   :puke:

  You'll notice I didn't say runny,  I said loose,  I don't drink it, I still use a spoon  :),  If it's takes effort to plant a spoon into my oatmeal it needs more milk.
  I like it so that I can stick a spoon in it and the spoon slowly leans over in the dish,  kind of like a pudding consistency,  if I have to chew it for any length of time to get it down it's not oatmeal, it's calking,  and in some ways acts like it in my interior tubes,  if you get my meaning.
  Cream of wheat is good,  and the little occasional lumps are like little sweet treats,  it's also good to keep around for filler in BP cartridge reloading for reduced loads,  right Wolfy.


Indeed it is and it meters better than cornmeal for that application, too :thumbsup:


As to the consistency of oatmeal......I was brought up on oatmeal that stood up in your bowl like a big gray lump of cold mashed potatoes :P.   That was the way my Dad liked it and I never knew anything different, until I saw someone get some in a restaurant one time and it was more the viscosity of gravy ???

   Same here as far as growing up with certain cultural differences in foods,  In my home both oatmeal and cream of wheat was served creamy and sweet,  when it's all you know, it's how you like it.
   Your restaurant story reminds me of one of the firsts in my wake up calls in life,  being a life long New Englander and having been brought up on cream of wheat (one of my first solid foods as an infant) I have a fondness for the stuff.
   After getting into law enforcement my Chief knowing my fondness for guns and shooting made me the dept. firearms instructor and armorer,  after my initial training and certification at the FBI academy I had to re-certify every year,  this was a week long stay at a government run shooting range that consisted of new updates on tactical training and teaching methods,  and full days of shooting,  and some hell raising after the guns were put away.
   The first few years it was held at a retired army machine gun range that had been turned over to the National Parks dept.,  well it seems that the park Rangers were not happy with the antics of fifty or so wild Police officers,  so the Boston office was politely told that they were no longer invited to hold their training sessions there any more.
   So we were shuffled off to Fort Devens for training,  at the old facility were were housed in a small open barracks facility and had to either eat out or provide our own food and cooking,  at Devens we were allowed to eat at the base cafeteria,  on the first morning we stood in line with the GI's ,  tray in hand and served ourselves from the many selections offered there for breakfast,  I took some scrambled eggs, bacon, hashbrowns, and a healty serving of cream of wheat.
  At the table there was cream, sugar, salt and pepper, butter and maple syurp,  so I put a dab of butter on my cream of wheat along with a tablespoon of sugar,  and a bit of cream, as I started to stir it up a soldier sitting across from me got a puzzled look on his face and said that was the first time he had ever seen anyone do that,  then he asked where I aquired a taste for cream and sugar on my "Grits".
  I answered a little dumbly that I'd always eaten them that way,  but from then on I grew to like Grits,  but with a little butter, salt and pepper,  at home I add chedder cheese and a little Cayenne pepper or hot sauce.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on November 11, 2012, 11:11:19 AM
....

  No,  the reason you don't eat cream or wheat is because you're just plain fussy,  the sooner you admit it the better you'll feel about it.   :)
If I want gooey little surprises in something smooth, I'll limit it to corn grits.  ;)

  LOL, Please refer to post #37.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Old Philosopher on November 11, 2012, 11:52:27 AM

  LOL, Please refer to post #37.
Yeah, that's funny! I acquired a taste for grits (which I always heard was Southern fare) at a little truck stop near Franconian Notch in upstate New Hampshire. Loved 'em ever since. They are a primo excuse for eating salt and butter!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on November 11, 2012, 12:42:28 PM

  LOL, Please refer to post #37.
Yeah, that's funny! I acquired a taste for grits (which I always heard was Southern fare) at a little truck stop near Franconian Notch in upstate New Hampshire. Loved 'em ever since. They are a primo excuse for eating salt and butter!

  Franconia Notch ?,  a little far East for you,  talk about getting twisted.   :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: SwampHanger on November 11, 2012, 12:44:58 PM
Nice try, Professor :thumbsup:   Whenever I run into those conditions (and we often do) out here on the plains of Nebraska, I gain new respect for the old chuck wagon cooks who had to turn out enough sourdough biscuits to feed a batch of hungry cowboys each and every morning and evening on the trail drives :stir:   No wonder they had reputations as being crotchety >:(

Wind can be a real 'bugger' in D.O. baking, especially with briquettes, it always seems to me.  They don't really seem to be providing the lasting heat that good hardwood coals do.  The main coal-production fire itself seems to help a great deal in windy conditions......put ting the oven on the downwind side of a 'keyhole' or trench pit fire and rotating it frequently makes a big difference.   

We baked a 12# turkey in a big Texsport D.O. in the wind one time and we had to bank coals up on all sides of it to get sufficient heat.  It was kind of a blessing in disguise because I learned something in the process.  I always had trouble getting the sides of the legs and the wings roasted to a nice golden brown in that tall oven, but since then I learned that just bottom and top heat were not enough to get that picture-perfect all-over golden brown......side heat is necessary, too :P.   I am amazed at how quickly a 12# turkey roasts on a rack in a D.O., compared to our oven at home.  We've found that we can EASILY get one finished in just two hours or even less sometimes 8).   As near as I can figure, it must cook faster due to the moist heat from the cup or two of water in the bottom, the slight pressure-cooker effect, and the more even intensified heat from all sides of the cooking chamber :shrug:

I really wish you did pics sir. That sounds awesome and I learn more from seeing and doing than reading. I love reading your post . Thank you for your contributions.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Old Philosopher on November 11, 2012, 12:50:48 PM
  Franconia Notch ?,  a little far East for you,  talk about getting twisted.   :)
I spent a year and a half in Portsmouth. Killed my first ever white tail buck in the White Mountains.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on November 11, 2012, 12:59:04 PM
  Franconia Notch ?,  a little far East for you,  talk about getting twisted.   :)
I spent a year and a half in Portsmouth. Killed my first ever white tail buck in the White Mountains.

  It's nice country,  a little hilly for my taste,  but better than Vermont,  I hunted Royalston and So. Royalston Vt. a couple of seasons,  but got tired of walking with one foot higher than the other one all the time.   :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Old Philosopher on November 11, 2012, 01:07:29 PM
I spent a year and a half in Portsmouth. Killed my first ever white tail buck in the White Mountains.

  It's nice country,  a little hilly for my taste,  but better than Vermont,  I hunted Royalston and So. Royalston Vt. a couple of seasons,  but got tired of walking with one foot higher than the other one all the time.   :)
Hilly? Man, you'd hate it out here! Hahaha!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Professor on November 11, 2012, 01:55:59 PM
Nice try, Professor :thumbsup:   Whenever I run into those conditions (and we often do) out here on the plains of Nebraska, I gain new respect for the old chuck wagon cooks who had to turn out enough sourdough biscuits to feed a batch of hungry cowboys each and every morning and evening on the trail drives :stir:   No wonder they had reputations as being crotchety >:(

Wind can be a real 'bugger' in D.O. baking, especially with briquettes, it always seems to me.  They don't really seem to be providing the lasting heat that good hardwood coals do.  The main coal-production fire itself seems to help a great deal in windy conditions......put ting the oven on the downwind side of a 'keyhole' or trench pit fire and rotating it frequently makes a big difference.   

We baked a 12# turkey in a big Texsport D.O. in the wind one time and we had to bank coals up on all sides of it to get sufficient heat.  It was kind of a blessing in disguise because I learned something in the process.  I always had trouble getting the sides of the legs and the wings roasted to a nice golden brown in that tall oven, but since then I learned that just bottom and top heat were not enough to get that picture-perfect all-over golden brown......side heat is necessary, too :P.   I am amazed at how quickly a 12# turkey roasts on a rack in a D.O., compared to our oven at home.  We've found that we can EASILY get one finished in just two hours or even less sometimes 8).   As near as I can figure, it must cook faster due to the moist heat from the cup or two of water in the bottom, the slight pressure-cooker effect, and the more even intensified heat from all sides of the cooking chamber :shrug:

I really wish you did pics sir. That sounds awesome and I learn more from seeing and doing than reading. I love reading your post . Thank you for your contributions.

Thanks!  I will post a Cornish hen in a Dutch in a few minutes that turned out pretty well.

As to yesterday's flop:  We didn't have a main fire.  We were in a neighbor's driveway and I was going to use briquettes for the heat source.  Usually, when it's windy, I head to the cabin and use the fireplace with a great supply of coals, plenty of side heat and no wind.

By the time I finally got the top of the bread brown, I had gone through most of my charcoal, and all of my patience!

All ended well.  The bread finished baking in the oven, and then I baked a pineapple upside-down cake, some cornbread, a Hot Fudge Pudding, and a cherry-pineapple dump cake.  At the same time, our friends cooked a 30-gallon kettle of "Burgoo" and so we had a major feast when it all was done!

Here's the Corning hen video now:  it just finished uploading!

http://www.youtube.com/watch?v=i3dbLSzKbXU
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on November 11, 2012, 02:16:31 PM
Hey Prof, Thanks for the new video :thumbsup:    I noticed that you did your hen in a nice ol' spider.....where in the world did you find that?    I kind of like using them, too.....they're especially nice for use on the hearth, aren't they?   As they would be I guess, as that's what they were designed for, huh :shrug:    I have two of them, neither one of which are as deep as your 10".    One is a Birmingham 12" and the other I bought from Dixie Gun Works back in the early 70's.   It's a small, shallow 10" cast from an old mould to replicate one sold by Choteau, Berthold & Company back in the early fur trade days.....wish they still offered them :(
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Old Philosopher on November 11, 2012, 02:22:08 PM
.....  At the same time, our friends cooked a 30-gallon kettle of "Burgoo" and so we had a major feast when it all was done!
...
Thanks for the vid!
THIRTY GALLONS??? Heck, my rain barrels are barely that big!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Professor on November 11, 2012, 02:26:55 PM
Here's the story on the spider: One day while I was building the cabin, my neighbor, Bob the Blacksmith showed up to monitor the building progress and brought me the spider.  He said I'd be needing it when the cabin was done!

It does a great job and I often use it for desserts; but last Friday, I had this little cornish hen thawed, and there were only the three of us, so I baked it in the spider.

Thanks for watching!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on November 11, 2012, 02:34:00 PM
I spent a year and a half in Portsmouth. Killed my first ever white tail buck in the White Mountains.

  It's nice country,  a little hilly for my taste,  but better than Vermont,  I hunted Royalston and So. Royalston Vt. a couple of seasons,  but got tired of walking with one foot higher than the other one all the time.   :)
Hilly? Man, you'd hate it out here! Hahaha!

   LOL,  I meant the Notch,  one fall we took the kids leave peeping and camped out,  we had an unexpected unseasonable frost that iced up the stream we were camped next to,  we drove around most of the morning with the heater going in the pick up until the sun got over the "hills" (about 11:00 am),  that's hilly,  where I hunted in Vermont you were either walking up a 45 degree slope or down one,  even the game trails were a foot or more higher on one side than the other,  I don't mind hills,  cliffs are something else again.   :)

  That's one reason I liked hunting Maine,  the woods are thick but most elevations are gradual,  other parts of NH are great,  we had a weekend bushcraft outting in Deerfield just above Manchester a couple of weeks ago and the woods were real nice,  pretty open not flat but easy walking,  mostly spruce with some mixed hardwoods,  lots of deer signs and turkey and grouse.
  There was a good sized Beaver pond,  and probably some decent fishing for pan fish, perch and small bass.
  As for your country,  I'd need to brush up on horse back riding.   :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Professor on November 11, 2012, 02:40:01 PM
.....  At the same time, our friends cooked a 30-gallon kettle of "Burgoo" and so we had a major feast when it all was done!
...
Thanks for the vid!
THIRTY GALLONS??? Heck, my rain barrels are barely that big!

After 12 of us had eaten our fill, there was still a LOT.  They had lots and lots of containers and after supper we packaged it to freeze and use all winter.  There was 15 lbs of beef, 6 chickens, 36 lbs of potatoes, 20 lbs of onions, 6 heads of cabbage, several #10 cans of tomatoes and corn.

Have any of you had Burgoo before?

Follow this link to learn more...ours was from a Meredosia recipe, down the road a piece from Arenzville!

http://www.burgoo.org/ (http://www.burgoo.org/)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: PetrifiedWood on November 18, 2012, 11:27:29 AM
Interesting. I'd never heard of burgoo. Thanks for the link!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on November 18, 2012, 02:20:29 PM
  I've never heard of it either,  but i will give it a try,  but in a much smaller pot.   :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on January 29, 2013, 11:14:43 PM
Here's another PDF of great Dutch Oven Recipes....


http://www.blogicalthoughts.com/zips/dutch_oven_dishes.pdf


LOTS of GOOOD stuff in here :P
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on January 30, 2013, 06:38:25 AM
Here's another PDF of great Dutch Oven Recipes....


http://www.blogicalthoughts.com/zips/dutch_oven_dishes.pdf


LOTS of GOOOD stuff in here :P

   For some strange reason I can't open that file Wolfy,  do you have another link ?
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on January 30, 2013, 10:06:46 AM
Here's another PDF of great Dutch Oven Recipes....


http://www.blogicalthoughts.com/zips/dutch_oven_dishes.pdf


LOTS of GOOOD stuff in here :P

   For some strange reason I can't open that file Wolfy,  do you have another link ?

Sorry, Moe, I don't, but I PM'd WoodsWoman and asked her if it worked for her and even with her SLOW computer connection.....it started loading right away :shrug:

I got it over there at www.camp-cook.com ,where I got that first cookbook in the thread.  In checking, I find that it's even by the same guy that I ripped-off the first time :rofl:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: PetrifiedWood on January 30, 2013, 10:09:13 PM
Going to make this a sticky.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on January 30, 2013, 10:11:03 PM
Going to make this a sticky.

Thanks, PW.....I think it needs to be, too!
Title: DUTCH OVEN CAMP RECIPES
Post by: Bearhunter on January 30, 2013, 10:12:52 PM
I've got an older DO cookbook that my in-laws gave me.
Maybe I should go thru and post up a couple recipes from it soon... Not tonight though.


Sent from my vintage rotary pay phone
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: PetrifiedWood on January 30, 2013, 10:16:15 PM
Going to make this a sticky.

Thanks, PW.....I think it needs to be, too!

Yep, just browsing through this section and saw some threads with a lot of good resources that should be easy to find. :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on January 30, 2013, 10:32:25 PM
This is another valuable resource that needs to be here where it's easy to find.  Just keep bangin' that NEXT button......


http://heritage.uen.org/resources/Wc1692c2d1fa97.htm


Good old simple recipes that were traditionally cooked in Dutch ovens along the trail :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: lgm on February 16, 2013, 10:50:30 AM
Thanks Wolfy and all who contribute here. Lots of good stuff.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Anubis1335 on February 19, 2013, 05:50:46 PM
Posted this in the camp recipes too...but what the hey.   >:D


A good lil ez dessert is a dump cake in a DO.  If you're packin in the DO the ingredients weight is no big whoop. 

Can of crushed pineapple or two depending on DO size
2 cans of fruit pie filling...cherry, blueberry, blackberry etc
box of white cake (use the mix dry...do not add any of the ingredients to make it a cake)
some melted butter or margarine.  (im assuming since you are packin that heavy @ss DO, you got an ice chest too)

LINE YOUR DO W DO LINERS!!! 
then place all the ingredients in the order i typed them...
Drizzle w/ melted butter or margarine
Bake til bubbly. 

Pretty EZ "cobbler". 

MY mini-me absolutely loves it <3
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: WoodsWoman on February 20, 2013, 09:59:03 PM
I've been over at this link for over an hour looking at Dutch Oven cooking ideas.  This one in perticular really had me wishing I could eat eggs.  I dont know why..but oh does it look good. :)   
 
I would think this recipe can be done in a GI mess kit too. :)
 
http://www.everydaydutchoven.com/2011/11/baked-beans-and-eggs.html (http://www.everydaydutchoven.com/2011/11/baked-beans-and-eggs.html)
 
And if you have lots of time on your hands.. go to her home page and enjoy browsing and drooling.  I like that she puts assembly and finished pictures in her posts.
 
Enjoy.
 
WW.
Title: DUTCH OVEN CAMP RECIPES
Post by: Bearhunter on February 20, 2013, 10:09:07 PM
That does look good WW!
Why can't you eat eggs ???
Title: DUTCH OVEN CAMP RECIPES
Post by: Bearhunter on February 20, 2013, 10:13:37 PM
Sorry... Double post :shrug:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: WoodsWoman on February 20, 2013, 10:23:40 PM
Its definately a breakfast for the outdoors.dontcha think?  :)
 
Eggs:.. I grew up on them. ate many many eggs.  And then we (dad,brother, and I) got this horrible egg flu we called it.   And since then I would try eating eggs...fried,poached ect.. but it will come up with out warning with in minutes.  I dont even get a 'sick' feeling.    And when I had an allergy test done with all those pricklings... eggs swelled up the worst.   :shrug:      I was warned to never get a flu or any shot incubated in egg. 
 
And yet..  in baked goods I have no problem.  Except homemade puddings. 
 
But I sure do wish I could eat them..  they've got to be the easiest fastest cheapest meals one could make.  I miss that.
 
Both the guys could resume eating eggs.  :P
 
WW.
Title: DUTCH OVEN CAMP RECIPES
Post by: Bearhunter on February 20, 2013, 10:27:42 PM
Wow that's crazy WW :(

My wife I raise chickens, so we eat a LOT of eggs... Love them :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: xune on February 20, 2013, 11:43:41 PM
Wow, there sure are a lot of recipies in there. Glad someone bumped this, or I'd have probably never seen it!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: PetrifiedWood on February 21, 2013, 09:42:17 PM
Wow, there sure are a lot of recipies in there. Glad someone bumped this, or I'd have probably never seen it!


It's a sticky thread so you can find it at the top of the Food and Cooking forum whenever you want to find a recipe. :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on February 23, 2013, 10:59:40 AM
Wow that's crazy WW :(

My wife I raise chickens, so we eat a LOT of eggs... Love them :)

  OK BH,  Hears one you'll like a lot.

                              ~ Braised Chicken and Parsnips ~
                              --------------------------------------

      2- tbsp. vegetable oil.
      2- pounds of Chicken pieces.
     
      Coarse salt & fresh ground pepper.

      2- cups of Leeks or green onions or yellow onions.
      1/2- cup of apple cider vinegar.
      1- pound of parsnips, peeled and sliced into 1" rounds.  (substitute any root veg.)
      10- fresh sage leaves.  (or 2-tsp. dried)
      1-1/4- cups of Chicken stock.

      3- cups of cooked brown or white rice for serving.
     ----------------------------------------------------------------------------

      Heat oven to 350-F.
      Heat oil in a large heavy pot (dutch oven)
      Season chicken with salt and pepper to taste and Brown in oil until golden brown.
      Set chicken aside and cook Leeks or onions until tender.
      Add vinegar and scrape the "good bits" off the bottom of the pot w/wooden spoon
      Add all the ingredients to the pot,  bring to a boil,  then cover and place in oven.
      Braise until parsnips are tender and chicken is falling off the bone.(about 50 min.)

      Serve with Rice on the side or over the rice,  it's good either way.

       Enjoy.
Title: DUTCH OVEN CAMP RECIPES
Post by: Bearhunter on February 23, 2013, 11:40:50 AM
Thanks Moe :)
That's on the list the next time we butcher some chickens, which should be in a week or so!
Title: DUTCH OVEN CAMP RECIPES
Post by: Bearhunter on March 16, 2013, 10:06:50 PM
Wow that's crazy WW :(

My wife I raise chickens, so we eat a LOT of eggs... Love them :)

  OK BH,  Hears one you'll like a lot.

                              ~ Braised Chicken and Parsnips ~
                              --------------------------------------

      2- tbsp. vegetable oil.
      2- pounds of Chicken pieces.
     
      Coarse salt & fresh ground pepper.

      2- cups of Leeks or green onions or yellow onions.
      1/2- cup of apple cider vinegar.
      1- pound of parsnips, peeled and sliced into 1" rounds.  (substitute any root veg.)
      10- fresh sage leaves.  (or 2-tsp. dried)
      1-1/4- cups of Chicken stock.

      3- cups of cooked brown or white rice for serving.
     ----------------------------------------------------------------------------

      Heat oven to 350-F.
      Heat oil in a large heavy pot (dutch oven)
      Season chicken with salt and pepper to taste and Brown in oil until golden brown.
      Set chicken aside and cook Leeks or onions until tender.
      Add vinegar and scrape the "good bits" off the bottom of the pot w/wooden spoon
      Add all the ingredients to the pot,  bring to a boil,  then cover and place in oven.
      Braise until parsnips are tender and chicken is falling off the bone.(about 50 min.)

      Serve with Rice on the side or over the rice,  it's good either way.

       Enjoy.
Thanks MOE ;) no wonder I couldn't find it... I forgot that it was a sticky ???

The little lady and I butchered a couple of Cornish Roos today and plan to do the same tomorrow, so I'll be making this wonderful recipe next week 8)

Btw...
I checked with the 'health food store' that we go to, and they have fresh parsnips every week :banana:

Pics will be in order I believe :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on March 17, 2013, 07:57:21 AM
Wow that's crazy WW :(

My wife I raise chickens, so we eat a LOT of eggs... Love them :)

  OK BH,  Hears one you'll like a lot.

                              ~ Braised Chicken and Parsnips ~
                              --------------------------------------

      2- tbsp. vegetable oil.
      2- pounds of Chicken pieces.
     
      Coarse salt & fresh ground pepper.

      2- cups of Leeks or green onions or yellow onions.
      1/2- cup of apple cider vinegar.
      1- pound of parsnips, peeled and sliced into 1" rounds.  (substitute any root veg.)
      10- fresh sage leaves.  (or 2-tsp. dried)
      1-1/4- cups of Chicken stock.

      3- cups of cooked brown or white rice for serving.
     ----------------------------------------------------------------------------

      Heat oven to 350-F.
      Heat oil in a large heavy pot (dutch oven)
      Season chicken with salt and pepper to taste and Brown in oil until golden brown.
      Set chicken aside and cook Leeks or onions until tender.
      Add vinegar and scrape the "good bits" off the bottom of the pot w/wooden spoon
      Add all the ingredients to the pot,  bring to a boil,  then cover and place in oven.
      Braise until parsnips are tender and chicken is falling off the bone.(about 50 min.)

      Serve with Rice on the side or over the rice,  it's good either way.

       Enjoy.
Thanks MOE ;) no wonder I couldn't find it... I forgot that it was a sticky ???

The little lady and I butchered a couple of Cornish Roos today and plan to do the same tomorrow, so I'll be making this wonderful recipe next week 8)

Btw...
I checked with the 'health food store' that we go to, and they have fresh parsnips every week :banana:

Pics will be in order I believe :)

  No problem, enjoy.

  Now,  if you're interested I have an old recipe for Cornish game hens or ruffled grouse,  I think I posted it in the cooking section a while back,  I don't know if I could even find it.
  But it involes slow roasting small birds,  part of the ingredients are Granny smith apples, Frozen Apple consentrate,  yellow rasins,  an a little red wine to deglaze the pan.
  It's a pretty simple recipe,  but does call for reducing and straining the pan  drippings at the end,  it makes a semi-thick fruity sauce that's poured over the birds before serving,  and some is reserved for adding more at the table.
  The sauce is so good that you are tempted to drink it right out of your gravy boat  :),  if you're interested, let me know.
Title: DUTCH OVEN CAMP RECIPES
Post by: Bearhunter on March 17, 2013, 05:12:56 PM
Cool Moe!
Sure I'd like to try it, but it'll have to be on a regular chicken though, all of ours are full grown now.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on March 17, 2013, 06:27:01 PM
Cool Moe!
Sure I'd like to try it, but it'll have to be on a regular chicken though, all of ours are full grown now.

  I've never tried it with birds over a pound and a half or so,  Cornish hens, ruffled grouse,  and pheasant,  how much do your birds average weight wise ?
Title: DUTCH OVEN CAMP RECIPES
Post by: Bearhunter on March 17, 2013, 06:33:20 PM
The Roos we just butchered are between 5 1/4 to 5 3/4 lbs dressed.
The hens I suspect are going to be around 4 lbs or so dressed, some will most likely be a little less. That's what they normally are when we have butchered them in the past.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on June 16, 2013, 03:54:07 PM
Another pretty decent batch of recipes from the Boy Scouts for general camp cooking and Dutch oven use!


http://www.zion412.org/Library/DutchOvenCookbooks/Cookbook.pdf
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: WoodsWoman on June 16, 2013, 05:27:50 PM
I bought the Boy Scouts Dutch Oven cookbook last summer. LOTS of yummies in that one.  :)    Thats a good site you have there , Wolfy.

Do you know of that dump cake done with a yellow cake mix?  We had a dessert today like that but it was rhubarb as the fruit.  Lordy it was goooood...   warm with vanilla ice cream on it. 


WW.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: ro n d on June 17, 2013, 02:20:23 PM
Thanks for posting this!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on July 11, 2013, 09:16:08 AM
This is an updated address for the BIG list of Dutch oven & campfire recipes that is the same as the one in the O.P, but the guy that did all the compilation work on it is moving it to his blogsite and it may or may not continue to function.   This one should.....

http://blogicalthoughts.com/rimrock/campfire_cooking.pdf
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: zammer on July 11, 2013, 09:51:55 AM
This is an updated address for the BIG list of Dutch oven & campfire recipes that is the same as the one in the O.P, but the guy that did all the compilation work on it is moving it to his blogsite and it may or may not continue to function.   This one should.....

http://blogicalthoughts.com/rimrock/campfire_cooking.pdf

OMG!    that is the Motherload Wolfy...thank you  :thumbsup:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Yeoman on July 11, 2013, 09:56:40 AM
Great score! Thanks!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: MashBill on July 11, 2013, 08:23:11 PM
Muchas gracias!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on July 11, 2013, 08:40:51 PM
Muchas gracias!
Por nada! ;)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Professor on September 22, 2013, 01:22:38 PM
Here's one we like:


Mix in your DO:
1 lb hamburger, browned with some chopped onion
1 can sloppy-joe mix
1 can of baked beans ( size to match your group)

Make this topping:
1 cup of Wolfy's Flour Barrel mix
1 beaten egg
Water to make a batter

Drizzle batter over the top and bake until top is golden brown, about a half hour at 350.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Professor on September 22, 2013, 01:28:58 PM
Last fall my friend Milz and his nephew Dylan baked a pineapple upside-down cake at our fall meet that was a great success.  He made it the first night, and got so many cheers that he had to make another one for the video!

http://www.youtube.com/watch?v=wsZ4rLFulPQ

Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on September 24, 2013, 06:38:58 PM
Here's one we like:


Mix in your DO:
1 lb hamburger, browned with some chopped onion
1 can sloppy-joe mix
1 can of baked beans ( size to match your group)

Make this topping:
1 cup of Wolfy's Flour Barrel mix
1 beaten egg
Water to make a batter

Drizzle batter over the top and bake until top is golden brown, about a half hour at 350.

  Thanks Professor,  that does sound good.    :thumbsup:

   By the Way,  It's nice to see you spending a bit more time on the forum,  we do miss your tips & tricks with food,  and your company as well.
                                                                   :banana:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on September 24, 2013, 06:49:37 PM
Hear, hear +1 :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on March 30, 2014, 05:14:37 PM
Here's the updated PDF addendum to the big Dutch Oven cookbook in the original post :thumbsup:

http://blogicalthoughts.com/rimrock/campfire_cooking_addendum_2013.pdf

                                                                      :stir:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on March 30, 2014, 05:38:00 PM
Here's another Boy Scout Troop's collection of 500 camping recipes....

http://www.troop26parkville.org/pdfs/500_Recipes.pdf

                                                       :tent:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: WoodsWoman on March 30, 2014, 09:19:14 PM
Theres a facebook site that's growing in leaps and bounds in the last month (40,000 and counting) that's been fun to see all the cooking, collecting and cleaning going on.   

https://www.facebook.com/groups/castironskillet/

They share recipes under files.  And recipes go in waves.... Dutch Babies were a huge hit.  :)

WW.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on March 30, 2014, 09:45:50 PM
I can't view it because I'm not on Facebook.......and won't ever be. :-X
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Dano on March 31, 2014, 05:41:03 AM
We just grabbed a copy of the Lodge Field Guide to Dutch Oven Cooking at our local wally world- think it was $9.00.   We're going camping at a state park this coming weekend and hope to give the new 10" we got last fall (from the factory store) a try.  I scrubbed and seasoned it and the trivet rack last night, but haven't decided what we're cooking yet...probably either stew or chili as it's supposed to be wet and cooler-blah!

The book has 106 pages with quite a few recipes that sound pretty good.  (We may take both and do a dessert too)   :)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: zammer on April 05, 2014, 09:21:40 AM
Here's the updated PDF addendum to the big Dutch Oven cookbook in the original post :thumbsup:

http://blogicalthoughts.com/rimrock/campfire_cooking_addendum_2013.pdf

                                                                      :stir:

I should never have looked at that... :drool:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: WoodsWoman on April 05, 2014, 07:48:21 PM
Dano, please take pictures of the 10" in action.  I've been looking at one online and would like to see some size reference if you could show some. :)

WW.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Dano on April 14, 2014, 08:58:16 PM
Dano, please take pictures of the 10" in action.  I've been looking at one online and would like to see some size reference if you could show some. :)

WW.

WW- sorry I just saw this tonight, and we didn't take any pics, sorry.  Next time out I will, but I really like the size so far if you're thinking of getting one.

We did use it on our camp out and it fed 6 adults.  We made beef stew with about a pound and a half of stew meat, then added a few potatoes, carrots, onions, a can of diced tomatoes, a stew flavor packet and then added a container of beef stock to just under the lid (it actually almost seeped over the top as it was simmering).  I normally wouldn't have filled it that full, but knew we would all be hungry, so I added extra stock.  There wasn't enough to save when we got done.  The same thing in the 12" would have had a lot more headspace and not spilled out when I stirred it. 

Not sure if that helps any....wish I'd seen this before we went dangit!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Dano on April 14, 2014, 09:24:54 PM
This is the best cornbread I think I've ever had, honestly!!

It is very rich, very moist, very sweet and VERY filling.  It has almost a cake-like quality to it, and could serve as a dessert almost.  I did take a piece and heat it over the coals in foil and had it with maple syrup the next morning....yummy!

This was made in a 12" dutch oven, per the recipe, but I think you could cut it in half and make it in a 10" just fine.  It was probably close to  2 1/2" tall/thick, maybe more.



1 cup butter, melted
4 eggs, beaten
3 cups milk
2 cups sugar
2 cups cornmeal
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

In a large bowl, mix the eggs, milk and butter.  In a separate bowl combine and mix together well all the dry ingredients.

Mix the dry ingredients with the liquid ingredients one cup at a time until well blended.

Spoon the mixture into a cold 12" lightly greased dutch oven and spread evenly.

Cover the dutch oven and bake with 8-10 briquettes on the bottom and 14-16 briquettes on top, for 45 minutes or until cornbread turns golden brown and an inserted fork/knife comes out clean.  (With all the liquid ingredients the cornbread will be almost done, but still have a bit of bubbling going on at about 40 minutes)  Once it is browned and a knife/fork can be inserted and pulled out clean, it's done regardless of how much liquid remains- it will soak back into the bread as it sits for about 5 minutes.

Be sure to rotate the lid and oven 1/4 turn in opposite directions every 10 minutes until done.

Let sit with the lid on after removing from the coals for about 5 minutes before slicing.

Eat until you pass out, it's really good!!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: LostViking on August 02, 2014, 04:20:26 AM
Biscuit Recipe,
(http://lv1.smugmug.com/Other/Bushcraft/i-rRpzcBz/0/L/IMG_2469-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691208945&k=rRpzcBz&lb=1&s=A)

Hudson Bay Biscuits
 
2 cups Flour
2 T. powdered milk
1 t. salt
1 T. sugar
1 T. plus 1 t. baking powder
? cup shortening
? cup milk
 
Mix dry ingredients together.  
(http://lv1.smugmug.com/Other/Bushcraft/i-CbpcctW/0/L/IMG_2473-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691209901&k=CbpcctW&lb=1&s=A)


Cut in shortening until pea sized.
(http://lv1.smugmug.com/Other/Bushcraft/i-w8skscj/0/L/IMG_2474-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691210134&k=w8skscj&lb=1&s=A)

Stir in milk until all dry ingredients form a ball and pull away from sides of the bowl.  Do not over blend.  
(http://lv1.smugmug.com/Other/Bushcraft/i-6jKQxJb/0/L/IMG_2475-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691211639&k=6jKQxJb&lb=1&s=A)

Like this,
(http://lv1.smugmug.com/Other/Bushcraft/i-w9nXLdn/0/L/IMG_2477-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691212643&k=w9nXLdn&lb=1&s=A)










Put on a floured surface.  
Knead 8-10 times.  Do not over knead.  
(http://lv1.smugmug.com/Other/Bushcraft/i-dBHPG79/0/L/IMG_2478-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691212690&k=dBHPG79&lb=1&s=A)

Flatten into circle approximately 1/2 to 3/4 inches thick.  Using a cookie cutter cut 7-8 biscuits.  
(http://lv1.smugmug.com/Other/Bushcraft/i-sb4C6NK/0/L/IMG_2479-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691213508&k=sb4C6NK&lb=1&s=A)


Put scraps together to form last biscuit.  Again, do not over handle the dough.
(http://lv1.smugmug.com/Other/Bushcraft/i-GfGRLBw/0/L/IMG_2481-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691213754&k=GfGRLBw&lb=1&s=A)

Bake in pre-warmed, oiled Dutch oven over medium heat (5 second rule).  Time will depend on how hot your fire is.  Probably 12-16 minutes.
(http://lv1.smugmug.com/Other/Bushcraft/i-K2CwMgD/0/L/IMG_2482-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691214222&k=K2CwMgD&lb=1&s=A)

Coals on top,
(http://lv1.smugmug.com/Other/Bushcraft/i-59gMP2n/0/L/IMG_2483-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691215450&k=59gMP2n&lb=1&s=A)


Check mid way to make sure the bottom isn?t burning but do not keep checking or it will impact the quality of the biscuits.  If bottom is baking more quickly than the top, the biscuits can be turned midway through the bake.  

 











And there ya go!
(http://lv1.smugmug.com/Other/Bushcraft/i-ZWnsDzL/0/L/IMG_2488-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691217953&k=ZWnsDzL&lb=1&s=A)

Bacon, Eggs, and Cheese, with home made biscuits on a sunny Saturday morning.
(http://lv1.smugmug.com/Other/Bushcraft/i-q9gMBrC/0/L/IMG_2496-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691221952&k=q9gMBrC&lb=1&s=A)

And for dessert, home made biscuits, with home made, home canned blackberry jelly.
(http://lv1.smugmug.com/Other/Bushcraft/i-t6GCvKW/0/L/IMG_2501-L.jpg) (http://lv1.smugmug.com/Other/Bushcraft/13478148_5RTMvp#!i=2691222188&k=t6GCvKW&lb=1&s=A)

Options:
 
If baking for a sweet treat, increase the sugar to 2 T.  They taste great with fruit and whipped cream.
 
Also if you are doing them away from home you can substitute olive oil for the shortening and use water instead of milk (because there is already powdered milk in the mix). You can mix the whole thing in a gallon size plastic bag.  This will change the consistency of the final product but they still taste good.
 
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on August 31, 2014, 08:49:23 PM
This is just a video that was 'suggested' to me on yootoob tonight.  Looks like it might be pretty good....

http://youtu.be/KSzTRKDbXPw
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: PetrifiedWood on August 31, 2014, 10:19:09 PM
That does look good!  Might be a bit on the hot side or me but you can adjust the amounts of peppers easily. When he took the lid off after the second hour it looked like a real winner.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on August 31, 2014, 10:25:37 PM
Yeah, I'd have left some of that out myself. :P    For me, the jalapenos seemed a bit 'out of place' in that recipe, too. :shrug:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Yellowyak on September 01, 2014, 03:39:26 AM
That's a good looking one pot meal. I enjoy spicy foods, but it seems to me that there are too many heats competing for flavor. Also, I've never heard of or tasted the Campbell's Poblano and Queso Cheese Soup. I'll have to look for that next time I'm at the store. Thanks for sharing Wolfy.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: PetrifiedWood on September 01, 2014, 09:18:56 AM
That's a good looking one pot meal. I enjoy spicy foods, but it seems to me that there are too many heats competing for flavor. Also, I've never heard of or tasted the Campbell's Poblano and Queso Cheese Soup. I'll have to look for that next time I'm at the store. Thanks for sharing Wolfy.

Yep. I would probably leave out the jalapenos, the cayenne powder and substitute more regular sausage for the spicy sausage. That would leave you with the chipotle and poblano flavors.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Yellowyak on September 01, 2014, 09:57:24 AM
That's a good looking one pot meal. I enjoy spicy foods, but it seems to me that there are too many heats competing for flavor. Also, I've never heard of or tasted the Campbell's Poblano and Queso Cheese Soup. I'll have to look for that next time I'm at the store. Thanks for sharing Wolfy.

Yep. I would probably leave out the jalapenos, the cayenne powder and substitute more regular sausage for the spicy sausage. That would leave you with the chipotle and poblano flavors.

Now were talkin', great idea.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on September 13, 2014, 08:58:54 PM
PORK 'N' PEACHES

This sounds a little weird, but TRUST me! :drool:

6 pork chops or two pork tenderloins, sliced & butterflied
1 box 'Stovetop' stuffing
4 tbsp butter
1 1/4 cups hot water
1 (20 oz.) can of sliced peaches
1/4 cup apricot preserves
1 tbsp Dijon mustard
1/4 cup minced onion
salt & pepper (to taste)

Combine stuffing mix (w/ seasoning packet) butter, water and juice from canned peaches; spread on bottom of 12" dutch oven.

Season pork chops w/ salt and pepper; Brown pork a little first, for color; Place on top of stuffing mixture.
In a small bowl, mix apricot preserves, Dijon mustard, and onion; spread evenly over pork chops - arrange peach slices on top.
Bake in 12" Dutch oven at 350* F for 1 hour.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on September 15, 2014, 06:36:49 PM
PORK 'N' PEACHES

This sounds a little weird, but TRUST me! :drool:

6 pork chops or two pork tenderloins, sliced & butterflied
1 box 'Stovetop' stuffing
4 tbsp butter
1 1/4 cups hot water
1 (20 oz.) can of sliced peaches
1/4 cup apricot preserves
1 tbsp Dijon mustard
1/4 cup minced onion
salt & pepper (to taste)

Combine stuffing mix (w/ seasoning packet) butter, water and juice from canned peaches; spread on bottom of 12" dutch oven.

Season pork chops w/ salt and pepper; Brown pork a little first, for color; Place on top of stuffing mixture.
In a small bowl, mix apricot preserves, Dijon mustard, and onion; spread evenly over pork chops - arrange peach slices on top.
Bake in 12" Dutch oven at 350* F for 1 hour.

  Hey Craig,  I told you I'd let you know how it worked out with Chicken,  I didn't go with any rub like we discussed,  I butterflied a couple of boneless skinless chicken breast so that I ended up with four good sized fillets,  I seasoned them with seasoned salt and pepper and browned them a little in butter and olive oil then set them aside.
  I mixed up the stuffing mix, butter, hot water and peach juice and layered the bottom of my dutch oven with the stuffing mix and laid the chicken on top,  then I mixed the preserves, mustard, and minced onion and smeared it on the chicken,  then topped it off with the sliced peaches,  then covered it and baked it at 350* for one hour.
  I had a fear that the stuffing was a bit wet,  1-1/4 cup of hot water,  1/2 a stick of melted butter, and about 2/3 cup of peach juice left the mix pretty loose,  when I uncovered the pot it looked pretty soupy,  but after letting it set for a few minutes to rest a bit it seems to have settled a bit.
 
  I will make this again,  it was great,  it was sweet and savory at the same time but not too much on either end,  my wife loved it as well,  so thanks a bunch for sharing,  we will be enjoying it a lot in the future,  next time I'll make it with pork tenderloins,  but next time I'll reduce the cooking time by about 15 minutes, being at close to sea level it may cook faster here than where you are,  the chicken was a bit over cooked,  but still delish.

  Thanks again old friend.   :cheers: 
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on September 15, 2014, 06:57:27 PM
I'm SO glad to hear that you both enjoyed the basic recipe. :banana:   I've never done it with chicken, but I will, now that you gave it the green light. :hail:

The difference in cooking times may have something to do with the fact that I have never done this dish in the kitchen.....I was just guessing at temperature and time in the recipe. :shrug:     I CAN say that it's a big hit around the campfire outside in the 12" Lodge camp Dutch oven, though!
                                                                              :camp:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Moe M. on September 15, 2014, 07:12:35 PM
I'm SO glad to hear that you both enjoyed the basic recipe. :banana:   I've never done it with chicken, but I will, now that you gave it the green light. :hail:

The difference in cooking times may have something to do with the fact that I have never done this dish in the kitchen.....I was just guessing at temperature and time in the recipe. :shrug:     I CAN say that it's a big hit around the campfire outside in the 12" Lodge camp Dutch oven, though!
                                                                              :camp:

  Like I said, it was great,  anytime I intend to make something again it's 'cause it was good,  and if you noticed, outside of reducing cooking time a little I didn't suggest any changes,  I followed your recipe to the "T",  usually I end up tweaking a new recipe in some way,  your's is fine just the way it is,  and I wouldn't use a rub on it,  it's good just like it is.    :thumbsup:

  Thanks again Bud.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on January 22, 2015, 11:34:49 PM
I was checking some of these older links tonight and see that the one clear back in post #6 has expired, but it is still available here as a PDF.....


http://www.macscouter.com/cooking/geezercookbook.asp


It's worth saving as we leaders used it a lot to feed ourselves......we like to eat well. ;D
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: zammer on January 22, 2015, 11:59:39 PM
Thanks Geezer...  ;)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on January 23, 2015, 12:40:38 AM
Durned whippersnappers! >:(
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: zammer on January 23, 2015, 09:02:21 AM
Durned whippersnappers! >:(

Allow me...http://www.ourcookbooks.com/recipe/2956444/lemon-whippersnappers8207.html (http://www.ourcookbooks.com/recipe/2956444/lemon-whippersnappers8207.html)   8)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on January 23, 2015, 10:29:03 AM
 :thumbsup: :tent:

I decided to do the update edit to this thread because I see a lot of our 'guests' tuned into it when perusing the online guest list.  With over 15,000 hits to date, it must be something people are searching for when they come here to B&B to check us out.....updating the link just seemed like the thing to do, if they are seeking information.  Maybe I'll contact one of the forum big shots to see about updating the link in post #6, too. :hail:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: PetrifiedWood on January 23, 2015, 05:59:37 PM
You mean like this?  8)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on January 23, 2015, 07:03:49 PM
You mean like this?  8)
ZACKLY!  :banana:   Thanks, PW! :cheers:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: madmax on March 16, 2015, 07:39:11 AM
I've gone through several DO cookbooks and the links here trying to find a specific DO recipe for Mac and cheese in a 10 or 12.  I found several of course, but they all "enhance" the mac and cheese with stuff I don't want.  I'ld like a coupla cheeses in it.  I like it crispy on top.  Rich.  No chilis, hamburger, East Yuhoopistan Boo Boo Wah Wah spice... you get the picture.

I'ld like to be able to throw dry mac noodles in and let them cook in the DO like some lasagna people do.  One less pot.

Anybody?
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: zammer on March 16, 2015, 08:03:53 AM
I've gone through several DO cookbooks and the links here trying to find a specific DO recipe for Mac and cheese in a 10 or 12.  I found several of course, but they all "enhance" the mac and cheese with stuff I don't want.  I'ld like a coupla cheeses in it.  I like it crispy on top.  Rich.  No chilis, hamburger, East Yuhoopistan Boo Boo Wah Wah spice... you get the picture.

I'ld like to be able to throw dry mac noodles in and let them cook in the DO like some lasagna people do.  One less pot.

Anybody?

Sounds like you already found your recipe max...lol
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: madmax on March 16, 2015, 08:08:24 AM
You're probably right.  LOL. I just need a few practice runs to get coal number and cooking time down.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: zammer on March 16, 2015, 08:13:43 AM
You're probably right.  LOL. I just need a few practice runs to get coal number and cooking time down.

Now I see why you were askin, I didn't even think about the coals etc. Still, I don't see nothing wrong with a few practice runs of mac & cheese  8)  If I come across something that fits the bill I'll send it along

Here's a recipe you may be able to adapt,  http://www.simplyrecipes.com/recipes/civil_war_macaroni_and_cheese/ (http://www.simplyrecipes.com/recipes/civil_war_macaroni_and_cheese/)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on March 16, 2015, 08:23:07 AM
That's the way we like mac'n'cheese, too.....but I don't know that we ever used a specific recipe. :-\

We just cook the pasta until it's 'al dente,' add a little butter & milk, a little flour and cook a little more to thicken.  Then add whatever & however much cheese or cheeses you think looks good or can afford. 8)    The last we made was with white cheddar & gorgonzola with extra gorgonzola crumbled over the top toward the end of the baking time.  Delicious! :drool:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: upthecreek on March 16, 2015, 07:22:58 PM
I'm a whiz at all kinds of good stuff but my mac & cheese always sux.  :doh:

Creel
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Unknown on March 18, 2015, 09:17:22 PM
Thanks a bunch. I can see this ring of coals on the bottom working quite well. Even if it is a little late in life for me, danggoneit, I'll start writing things down. Somewhere around here I have an oven thermometer, what should I do, how should I use it. For scientific purposes only.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on March 19, 2015, 07:48:54 AM
I think I tried an oven thermometer in my very first camp Dutch oven (regular 12" Lodge) a looong time ago, but I can't remember exactly how I did it.   It seems like I set it on one of those cheap round wire racks that I get at Walmart for roasting chickens, meatloaf, etc. to keep them out of the grease.  My thinking there, was that it would keep it off the bottom of the oven & more in the very center of the chamber for a more accurate reading, but I can't remember the results, either. :shrug:

A tablespoon or so, of flour in a small pan or on piece of foil can be used to pretty accurately indicate oven temperature, too.  The good thing about this method is that you've usually always got some flour around, but may not have (or want) to carry a thermometer around all of the time.  Just preheat the oven for at least 5 minutes (10 is better) and then place the flour in the oven for the test......

After 5 minutes, check the color of the flour:
Very light, delicate brown indicates a 300-350* oven
Golden brown indicates a 350-400* oven
Deep brown indicates a 400-450* oven
Dark chocolate brown indicates 450-500* oven
Black or smoking indicates 500 or above.....about right for casting bullets. :lol:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on March 23, 2015, 11:29:19 AM
NO-ROLL PIE CRUST RECIPE

I was looking for an easier pie crust recipe, for when we're trying to impress guests with a freshly baked pie right out of the Dutch oven, when I found this one.   It seems like a natural progression to try to bake other things like pies and loaf-type sourdough or yeast breads after mastering fruit cobblers, dump-cakes and biscuits, but ease of preparation is still paramount with me if I decide to continue to use a recipe in camp.  This one looks like it has that potential to me.....and you could probably just mix it up right in the bottom of the oven without messing up another bowl, too! :shrug:     Since it is a 'one pie' type of deal, I would think a 10" Dutch oven would be about the perfect size if you intend to bake it directly on the bottom of the oven.  If you have a 12" or larger oven, then baking the pie in a pie pan would probably be the way to go.  Anyway.....

http://feeds.mrfood.com/iframefeed.aspx?Id=71549&mode=print&affiliate=
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on May 21, 2015, 10:34:52 AM
Here's a pretty good list of tips for outdoor cooking that will make things easier and less of a chore. :stir:


http://www.macscouter.com/cooking/docs/CookHint.pdf
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on May 23, 2015, 12:39:54 PM
I know many Dutch oven cooks prefer the convenience that charcoal briquettes provide.   I sometimes do, too......when it's too hot outside to have to tend a hardwood fire to get a good glowing bed of coals.....it's also easier & faster when I'm cooking with a 'flock' of ovens and I'd rather spend time with our guests or when open fires are either not allowed or dry conditions make them unwise.

I prefer the 'ring' method of briquette placement and don't ever count them, but for various reasons many folks still like to count their briquettes. :shrug:     I found this video of a method that combines both ideas into one.  It makes sense, especially if you are economizing or running low on them and want to avoid waste by starting too many.   Anyway, I hope some of you find it useful!


http://youtu.be/-210MIz8g80
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on May 30, 2015, 06:36:05 PM
THIS IS THE LATEST PDF VERSION OF THE CAMP-COOK.COM DUTCH OVEN COOKBOOK

644 PAGES & 1200 RECIPES  :drool:

http://www.camp-cook.com/postings/campfire_cooking_v2.pdf
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: PetrifiedWood on May 31, 2015, 03:49:34 PM
I just used one of these recipes yesterday! The Tamale Pie 2 recipe.

We used Famous Daves cornbread mix because that was all that was available and it was good, but it was sweet enough that it didn't really taste like a tamale.

Does anyone have any recommendations for an unsweetened corn muffin mix?
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on May 31, 2015, 04:25:58 PM
We had a friend give us some of this because we mix up our own homemade cornbread....

http://www.bobsredmill.com/shop/flours-and-meals/organic-medium-grind-cornmeal.html

It was good, but I really couldn't see much difference between it and plain ol' Quaker Brand cornmeal.  Yellow or white.....your call. :shrug:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on December 14, 2015, 11:34:07 AM
Another good source for camping recipes from the Boy Scouts of America....

http://www.boyscouttrail.com/boy-scouts/boy-scout-recipes.asp
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on January 09, 2016, 08:17:58 PM
This is an old website, full of good DO recipes and general DO-related info that some guy named Byron, who made a business out of cooking in DOs for groups, owned.   It went dead some time back, but like most tattoos, websites don't usually disappear completely.....even deliberately.  Someone found the content and made it available again and I thought you guys might find something of interest in it, too, so here it is......

http://scouts.lamb-thielen.com/data/papadutch.home.comcast.net/dutch-oven-cooking-sitemap.htm

Enjoy! :stir: :cheers:
Title: Re: Dutch Oven Camp Recipes
Post by: RedBeard on March 19, 2016, 06:13:05 PM
I didn't put this in the recipe section, as it is a PDF file from www.camp-cook.com It's another forum I have hung out on in the past, but just don't have the time anymore.  There are lots of good folks there, but they are more into teardrop trailers, gathering to cook in Dutch ovens, collecting iron, etc.  If you drop by, tell 'em I sent you.

Here's the file of over 1100 recipes............ ..................t hat I swiped >:D

http://www.camp-cook.com/postings/campfire_cooking.pdf

We have used this collection of DUTCH OVEN RECIPES in our Scout troop as kind of a 'standard bearer' for recipes when we're looking for something new for the boys to prepare for their meals.  It was originally collected by a Scoutmaster from and for use by the leaders in preparing Dutch oven meals for themselves in their own own camps and has been added to for years.  There are a lot of great proven and tasy dishes in here, and just like the one in my first post has lots to choose from.......113 pages of goodness 8)

http://www.macscouter.com/cooking/geezercookbook.asp (http://www.macscouter.com/cooking/geezercookbook.asp)
 :tent:

Thanks a ton wolfy. Both of those are downloaded and going onto my kindle paperwhite that travels with me everywhere.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on April 30, 2016, 05:35:49 PM
OK, here's another great updated source for dishes designed for cooking in Dutch ovens.  It's a good one! :drool:

http://www.blogicalthoughts.com/zips/dutch_oven_dishes_rev_2.pdf

And another good one that keeps disappearing and rising again from the ashes......

http://blogicalthoughts.com/zips/byrons_dutch_oven_recipes.pdf
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on March 28, 2017, 08:09:43 PM
Here's the updated 4th edition of that BIG PDF Dutch oven cookbook in the OP.....615 Pages and 1369 recipes....

http://blogicalthoughts.com/rimrock/campfire_cooking_4th_edition.pdf
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wsdstan on March 28, 2017, 09:01:12 PM
I am somewhat dumbfounded by how much time has leaked away since this wonderful recipe resource was posted.  For those of us on the short side of things........Yikes!
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on April 10, 2017, 05:12:28 PM
I've posted this method of Dutch oven temperature control before, but I found it in an easily copied PDF format that you can keep with your favorite DO cookbook or chuckbox.  Once you use it, referring to the chart will become unnecessary.  It's FOOLproof.......exa ctly why I've used it for years! :P

http://www.susquehannaironmasters.com/uploads/1/4/1/1/14111788/1351873538.jpg

This method works well with all sizes and brands of briquettes, lump charcoal or campfire coals.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wsdstan on April 10, 2017, 09:17:56 PM
Thanks for posting this.  I could not remember the name of the thing.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: madmax on April 11, 2017, 04:38:06 AM
Thanks wolfy.  Just in time for the last Kracaneuner Tribe camp.  Good stuff.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on April 11, 2017, 07:53:20 AM
Thanks for posting this.  I could not remember the name of the thing.
Thanks wolfy.  Just in time for the last Kracaneuner Tribe camp.  Good stuff.

Since I posted this chart yesterday afternoon, I see that it has been viewed 40 times.  I should probably have posted it as a separate thread under FOOLPROOF DUTCH OVEN HEAT CONTROL....and still may, so it's easier to 'search.' I hope those that have been curious enough to look at it take it as gospel....because produces a VERY even heat throughput the oven and it ALWAYS works! :thumbsup:     Most importantly, it eliminates the ridiculous 'coal-counting' ditties, the math involved for specific numbers of coals for each size oven (like the '3-up, 3-down' method) and the VERY involved charts and hard to remember methods of specific numbers of coals for each oven-heat for each size oven.  I posted about this method back in reply #7 in case anyone wants a more complete tutorial on the method and it's origins and brilliant authors. :hail: :hail:

If you are an aspiring Dutch oven cook, I suggest that you copy it and keep it in your 'safe deposit box' or have it tattooed on your left forearm in case the link disappears in the future like so many of them seem to do! >:(

http://www.susquehannaironmasters.com/uploads/1/4/1/1/14111788/1351873538.jpg
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Yellowyak on April 11, 2017, 05:34:34 PM
Thanks Wolfy for the graphic. I'll be using this method this weekend for a Chicago Deep Dish Pizza that I normally cook at home in a 450 Degree oven. I'll use the 2 1/2 rings on the top in a 12" DO to get the desired temp working. I'm sure it will work fine. I've used this method before, and it has NEVER FAILED.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on April 11, 2017, 05:52:51 PM
Be sure to take a picture or two of the results, Greg......I'm sure everyone would like to see just how well this method works, too. :popcorn:

I recall seeing photos of a batch of cinnamon rolls that you baked at one of the past Krac encampments......th ey we're absolutely PERFECTOMUNDO! :drool:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Yellowyak on April 16, 2017, 06:52:40 PM
Wolfy, below is the Deep Dish Pizza I made in a D.O. this past weekend. I used one ring on the bottom and 2 1/2 rings on the top to obtain a high heat in the 450 degree range. No problem with the oven temp, that worked out great, but my internal oven arrangement was flawed.

As the first time ever cooking a Deep Dish Pizza in a D.O., I thought I'd raise my 10" deep dish pan off the bottom of the oven with a trivet to help circulate the heat around the pizza pan. During the baking process, the top was getting done, but the bottom was not getting the crispness I was looking for. I ended up removing the top coals, and adding a fresh hot ring around the bottom perimeter for the last 10 minutes or so, and that got me the crispy bottom I was looking for and the pizza turned out great. Next time, no trivet and just trust the coals on the bottom to do their job, just like when baking bread or biscuits.

Photo courtesy of Mannlicher
(http://i626.photobucket.com/albums/tt349/Knocky/2017%20First%20Half/Pizza_zpstokiexgx.jpg) (http://s626.photobucket.com/user/Knocky/media/2017%20First%20Half/Pizza_zpstokiexgx.jpg.html)

Title: Re: DUTCH OVEN CAMP RECIPES
Post by: Spyder1958 on April 16, 2017, 07:36:35 PM
I'll confirm that pizza was great, I sure ate my share and then some. Thanks Greg for all the wonderful baking you did for use this weekend.  :thumbsup:
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: crashdive123 on April 16, 2017, 07:54:23 PM
Yep.  We sure do enjoy Greg experimenting on us.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on April 16, 2017, 11:41:31 PM
Wolfy, below is the Deep Dish Pizza I made in a D.O. this past weekend. I used one ring on the bottom and 2 1/2 rings on the top to obtain a high heat in the 450 degree range. No problem with the oven temp, that worked out great, but my internal oven arrangement was flawed.

As the first time ever cooking a Deep Dish Pizza in a D.O., I thought I'd raise my 10" deep dish pan off the bottom of the oven with a trivet to help circulate the heat around the pizza pan. During the baking process, the top was getting done, but the bottom was not getting the crispness I was looking for. I ended up removing the top coals, and adding a fresh hot ring around the bottom perimeter for the last 10 minutes or so, and that got me the crispy bottom I was looking for and the pizza turned out great. Next time, no trivet and just trust the coals on the bottom to do their job, just like when baking bread or biscuits.

Photo courtesy of Mannlicher
(http://i626.photobucket.com/albums/tt349/Knocky/2017%20First%20Half/Pizza_zpstokiexgx.jpg) (http://s626.photobucket.com/user/Knocky/media/2017%20First%20Half/Pizza_zpstokiexgx.jpg.html)



That pizza looks terrific, Greg! :drool:   The 'ring method' really does make for evenly done baked goods....the proof is in the pudding, as they say, by the perfectly finished pizza you show in that picture! :thumbsup: :thumbsup:

The problem of a less-than-crispy bottom crust usually occurred when I baked a pizza in a pizza pan instead of directly on the bottom of the oven.  Problem there is, I don't like to do that for a couple of reasons.  Number 1....I don't like cutting pieces of pizza right in the oven....it's not only hard on knives & a nicely seasoned oven bottom, but awkward to serve, too.  Number 2.....I like having the oven vacant for the next pizza in line to be baked.   

HINT: Use a little hook made from a piece of coat hanger wire to hook the edge of the pan so you can get hold of it with a gloved hand to remove from the D.O.

12" pizzas are usually what I bake, but pizza pans designed for 12" pizzas won't fit in a 12" Dutch oven, however most all 12" pizza pans WILL fit perfectly in a standard 14" Lodge.  The biggest problem with using pizza pans in the D.O. is exactly what you ran into......it takes longer to brown & crisp up the bottoms.  The top looks perfect, but the bottom, while 'done,' is not as perfect looking as the top.  There are a couple of ways to remedy that situation.  As you noted, the bottom ring of coals burns down considerably from the 10 minute pre-heat period to the end of the cooking period.   You can get by with that if the pizza is baked directly on the oven floor, but not in a pizza pan....even if it rests directly on the bottom of the oven with no trivet in place.   As the coals diminish to about half size, I just push a few more in under the edge to keep the spacing down to zero and the heat from dropping under the oven.  The mostly-spent old briquettes are mostly ash, anyway.

Another thing we've done (which works, but is not as handy) is to pre-bake the crust for about 5 minutes on the pile of coals that we will eventually arrange into the bottom and top rings.  That gives us a much hotter oven-bottom to start with and it gives the bottom of the crust a head start before the toppings are added.  After the prepared pizza sauce & toppings are added, the normal rings are arranged, the oven's bottom-heat settles down and baking can be resumed for a normal baking time.  I think it's more of a pain in the wahzoo to screw around doing it that way, though. >:(    Pushing a few newly-lit coals under the outside edge halfway through the baking period works just as well and is, by FAR, the easiest way to go. 

You really have NOTHING to complain about, my friend......your baked goods look outstanding!  It took me a loooong time to get stuff coming out of my ovens that looked like that. :P    I hope you can gather a couple more pictures of your biscuits and cinnamon rolls from your camp this last weekend and add them to this thread.  It would demonstrate just how well the 'ring method' works for those of us that use it! :cheers:

Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on April 17, 2017, 09:39:40 AM
I thought I'd add a real image of that DINWIDDIE RING-METHOD HEAT CHART, so in case the link to it disappears we'll always have a picture of it here to refer to.....

(http://i916.photobucket.com/albums/ad9/Wolfyii/new/IMG_0082_zpsxjdkicr4.jpg) (http://s916.photobucket.com/user/Wolfyii/media/new/IMG_0082_zpsxjdkicr4.jpg.html)
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: madmax on April 17, 2017, 11:25:02 AM
     Greg is an outstanding baker no doubt.  I got a few extra biscuits to take home to Kelly and a cinnamon roll.  She loves those homemade rolls.
     
      I have some ideas for this summer's C.I. cooking. I might need to pick up another 8.
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: upthecreek on April 17, 2017, 07:40:15 PM
That pizza looks delish!

Creek
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wolfy on January 29, 2018, 05:48:25 PM
Here's another site that has a few decent looking/sounding recipes in it.  If nothing else, the pictures will have you drooling. :drool:

http://dutchoventopia.com
Title: Re: DUTCH OVEN CAMP RECIPES
Post by: wsdstan on January 29, 2018, 06:28:09 PM
 :doh:  PULEEZE, not while I am trying to lose some weight.