Dutch Oven Cooking

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Cruiserdrew said:
I really like dutch oven cooking, camping and at home. The Lodge Cast iron ones are cheap and work great. The only downside, and it's minor, is weight. The aluminum ones are nice, but a lot more $, and I'm not sure that they avoid hot spots as well as the iron. Since you can't season the pan, I'll bet the food sticks like mad. I've never cooked in an aluminum one though. If you want to see nice cast iron, with antique value, go on EBay and look at the Griswold brand. One day when I'm rich and famous, I'm going to get a Griswold Dutch Oven. My great grandmother probably had one.

For camping, you technically want a "Camp Oven" or "Cowboy Oven". They will have 3 small feet to keep it out of the direct coals, and a flanged lid to retain the coals on top. A standard Dutch Oven just looks like an iron pot with a bail handle. Lodge is the only US maker left. Support them and buy one of their excellent Dutch Ovens. The Chinese ones are junk, and covered from the factory with a preservative that is hard to clean off. I would not buy a pre-seasoned pan or DO, since the seasoning process is fun, and you need to know how to do it anywhay, since you will need to re-season from time to time.

If you are new to this: buy a 12 inch Lodge Camp Oven. It's the standard and under $40. If you feed a big group, get the 12 inch deep oven. To season-Scrub out the pot with hot water and soap if you must. This is the last time it will ever see soap in any form. Clean it super well, rinse it completely with hot or boiling water. Then warm the pan on the stove and coat it inside and out with Crisco (This, IMHO, is the only use for crisco in life so borrow some). Place the greasy pan in the oven upside down and bake at 375 for 1 hour. Do the same with the lid. Allow to cool. It is then ready to use. A well seasoned pan is suprisingly resistant to food sticking so do this initial seasoning well.

I personally do not like the majority of the Cast Iron Cooking websites out there as they want to do most of their cooking from mixes and cans. Concentrate on making things from scratch, and you will be very pleased with the results. Rule of thumb for baking is 1/3 coals on the bottom and 2/3 on the top. Turn the oven every 5 minutes while cooking to avoid hot spots and burns. You have to turn the lid as well and for the same reason.

I could go on and on but I won't. This is a very fun addition to your camp cooking skills.
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But better than a Weber Smokey Joe????
 
rusty_tlc said:
Now that we are back in camping season I was hoping there would be a few new dishes posted. Less than 50 post and over 1000 views? We know you're out there.
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Speaking of more posts...you wouldn't be upping your post quota because you recently got your 40 up and running now would ya? ;)
 
spressomon said:
Speaking of more posts...you wouldn't be upping your post quota because you recently got your 40 up and running now would ya? ;)
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Jonesing to go camping. Fordyce was canceled so I will have this weekend to finish things off and be ready. If the hot weather keeps up Deer Valley might be clear by the time I finish.
 
rusty_tlc said:
Jonesing to go camping. Fordyce was canceled so I will have this weekend to finish things off and be ready. If the hot weather keeps up Deer Valley might be clear by the time I finish.
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Ok...I'll go ahead and apologize up front for this Thread Buster!!! :rolleyes:

I finally got ahold of Sean yesterday...he was waiting for backordered shim spacers...which came to him on Monday. He said he should have the 3rd done for me by right now. So the plan is to go to Rancho Cordova to pickup this Friday afternoon...then spend the weekend in a broiling hot garage getting the rear end put back together. Timing is everything eh!
 
rusty_tlc said:
Now that we are back in camping season I was hoping there would be a few new dishes posted. Less than 50 post and over 1000 views? We know you're out there.
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I made a pretty good seafood Jambalya as my inagural real-life DO meal a couple weeks ago at the coast...

Also my first batch of biscuits was OK, the second was killer!

I'll be doing more this weekend in the Sierra!

:bounce:

Haven't tried desserts yet...
 
I have only done desserts in the DO. But, I really want to try a pulled pork stew in one..

Hmmm....

Got all the stuff to do that right now..

gonna go search for a good recipie..
 
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Mace said:
http://www.backwoodshome.com/articles/beattie47.html

BTW, I have one of the cheap chineese 12" ovens. And I almost can't tell the difference between it and the lodge..

http://www.gardnersbarbecue.com/Southern_Brunswick_Stew.html
http://davesgarden.com/place/t/573235/
http://roadfood.com/Forums/topic.asp?TOPIC_ID=6304
Interesting... http://southernfood.about.com/od/porkroasts/r/bl30115l.htm
http://www.dutchovencookware.com/dutch-oven-recipes.html
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So with the temps you have had lately you just load up the DO and put it out in the sun? :D
 
Nah, we use black rocks as charcoal.. They heat up nicely ;)


109* yesterday...
 
rusty_tlc said:
I heard Death Valley hit 122° yesterday.:eek:
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But it's a "dry" heat....

:rolleyes:
 
Mmmmmm,

Green chili, chilli with pulled pork..


Tastee!!!
chili.webp
 
Pulled pork
Black beans, pinto beans
Tomato paste
Stewed tomatos
Beer
buncha spices (three types of cayenne, garlic, oregano, tyme etc)

Most of my chili is just a icebox cleanup thing. They never taste exactly the same but they are ALWAYS amazing..
 
Mace said:
Pulled pork
Black beans, pinto beans
Tomato paste
Stewed tomatos
Beer
buncha spices (three types of cayenne, garlic, oregano, tyme etc)

Most of my chili is just a icebox cleanup thing. They never taste exactly the same but they are ALWAYS amazing..
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Amazing can mean so many things.:D

JK, I'm sure the results are stellar.
 
Come on down to the Gambol this year, I'm gonna make a BIG ass pot of chili for dinenr fri..
 
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