Dutch Oven

[mkls0]

OK who on here are in to Dutch Oven cooking ???

[cliffd]

Hear hear!

[mkls0]

Hear hear!


Cool maybe we can get a few of us togrther and do the Recipes swap

[mkls0]

Hear hear!


Cool maybe we can get a few of us together and do the Recipes swap

I got 2 Dutch Oven the food come out SO GOOD !!!

[fbuckner]

Oh yea

[mkls0]

look like there 3 of us so far well that is a good start..

[RifleGuy]

Are you cooking in a bed of coals, or just popping it into the oven?

Either way... :thumbup: :banana:

[mkls0]

Are you cooking in a bed of coals, or just popping it into the oven?

Either way... :thumbup: :banana:



outsider on caols for me

[rustyreel]

ever done death by chocolate?:banana:

[fbuckner]

yep I have I stay away from the BBQ ribs it is erally a bitch to clean it up afterwards.

My favorite is chicken in rice,pinapple upside down cake, and a hearty chicken stew with dumplings. Sarge you been using it this winter? hows that wind blocker holding up?

[sse]

OK who on here are in to Dutch Oven cooking ???
ME!

http://i5.photobucket.com/albums/y184/jwv/Stew.jpg

[mkls0]

yep I have I stay away from the BBQ ribs it is erally a bitch to clean it up afterwards.

My favorite is chicken in rice,pinapple upside down cake, and a hearty chicken stew with dumplings. Sarge you been using it this winter? hows that wind blocker holding up?

The wind blocker is woking good !!!!

[mkls0]

We need to start a DO Org. and do some cook outs ..

[RifleGuy]

We need to start a DO Org. and do some cook outs ..
:yeahthat: :biggrin:

[mkls0]

I made a pinapple upside down cake and it was SO GOOD ..
Corn bread from scratch o man ....

[sse]

It would be great to form a group Sarge...

I did not make this particular pineapple upside cake (which looks near perfect), but I have made it out in the woods before and it turns out great.

http://i5.photobucket.com/albums/y184/jwv/HPIM0801.jpg

[mkls0]

O man

[fbuckner]

Mmmm

[mkls0]

Mmmm


Looks like it may be time to do a DO outing !!!!!

[Pnab]

I really need to get a DO. During the summer I cook all of my non grill items in a cast iron frying pan that is about 40 years old, I love the flavor it adds.

That pineapple upsidedown cake is making me drool!!

What is the best size of DO to buy, I have seen alot of different Quart sizes

[mkls0]

I really need to get a DO. During the summer I cook all of my non grill items in a cast iron frying pan on the grill, I love the flavor it adds.

That pineapple upsidedown cake is making me drool!!

What is a good source for DO recipes??


here is one source http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm

[sprink]

I use mine camping, but never at home.

The deserts alone make me wonder why!

Cobbler anyone?

[mkls0]

I use mine camping, but never at home.

The deserts alone make me wonder why!

Cobbler anyone?\

Karen made a GOOD raspberry cobbler !!!!


I made corn bread on thanksgiving.

[Pnab]

Thanks for the link. What is a good size oven to get?

I have been looking at the Lodge DOs are there any other good brands?

[sse]

Thanks for the link. What is a good size oven to get?

I have been looking at the Lodge DOs are there any other good brands?
I would never buy a Chinese made dutch oven! Some things I will not buy if made out of the U.S. Lodge ovens are made in the U.S. and reliable. I think there are also quality issues with the Chinese ones. I don't know of any other current U.S. manufacturer. You may find an old one that is made in the U.S.

Bigger is always better. For the most versatility I wouldn't go smaller than a Lodge 6 qt, 12 in DO. Then if you find a smaller one may be better for certain dishes or quantities, get a second smaller one.

The other optoin is getting one with or without feet. I prefer one with the feet for help with height adjustment in the coals.

These are just my opinions, others will have different preferences.

[mkls0]

I would never buy a Chinese made dutch oven! Some things I will not buy if made out of the U.S. Lodge ovens are made in the U.S. and reliable. I think there are also quality issues with the Chinese ones. I don't know of any other current U.S. manufacturer. You may find an old one that is made in the U.S.

Bigger is always better. For the most versatility I wouldn't go smaller than a Lodge 6 qt, 12 in DO. Then if you find a smaller one may be better for certain dishes or quantities, get a second smaller one.

The other optoin is getting one with or without feet. I prefer one with the feet for help with height adjustment in the coals.

These are just my opinions, others will have different preferences.

Feet are good
12" works for me I have a tall one and a short one

[Pnab]

I really would not want to cook in something made in China, it would probably be half lead and half iron.

I will definately go with the Lodge. I was checking some of the recipes out, some great stuff on that site.

Thanks for all of the advice!

[rlhunt]

Doing a pot of bean soup in one and corn bread in another this weekend in the coals of a good hardwood fire. Several of my hunting buddies get together every winter for a rabbit hunt and cook out. This year I get to cook.
Raspberry cobbler might be on the menu for desert, if I have enough of them left.

[mkls0]

ME!

http://i5.photobucket.com/albums/y184/jwv/Stew.jpg

What you got cooking in there???

[fbuckner]

Looks like bacon grease? I tell you what rabbit with a little flour and salt and peper fried in bacon grease is sure tasty.

[mkls0]

Looks like bacon grease? I tell you what rabbit with a little flour and salt and peper fried in bacon grease is sure tasty.


Its time for a cook out HAHAHAAH

[mkls0]

I got a lot of venison burger in the freezer I need a good DO recipe for it..

[RifleGuy]

Raspberry cobbler might be on the menu for desert...
Oooohhhhh! :heart:

You looking to adopt a middle-aged fat guy? I can cover all my own expenses, you just gotta feed me! :razz:

[sse]

Looks like bacon grease?
Yup. Hard to tell, the pic was taken with a cell phone. That's the start of a stew containing venison and black bear. Year ago Thanksgiving I had this set up going in the back yard to add a little atmosphere. I invited the guests to come out and sample the stew while the dinner was going. Surprisingly, the flatlanders preferred the black bear over the venison.

[rlhunt]

Deer camp DO chili
2lbs ground deer burger
1 lb mild or spicy loose sausage
1 lb ground chuck
2 clovers of fresh garlic chopped but not to fine
1 large sweet onion chopped
1 small white onion
1/4 cup of black moral mushrooms that have been dried
1 small bottle of your favorite hot sauce
1 small bottle of Franks red hot sauce
1 bottle of Bock Beer
1 teaspoon of instant coffee
1/4 cup brown sugar
1lg can of tomato sauce and 1small can tomato paste. can also use chopped tomatoes.
Brown the ground meats together with the garlic and onions, add salt and pepper to taste. once meat is browned add rest of ingredients and let simmer for 30 mins at a low heat.

Normally feeds 8 to 10

DO corn bread goes great with this

[RifleGuy]

Brown sugar and coffee in chili?

Hmm. Might have to give it a try...

[mkls0]

Brown sugar and coffee in chili?

Hmm. Might have to give it a try...


its the coffee thats got me ?????

[rlhunt]

Ya I know it sounds a little strange, but it does add a unique taste, This chili is a Tex/Mex style chili with no beans, its a lot thicker than the hamburger soup that most people call chili. Goes great with scrambled eggs, as well as on a hot dog. you can make it as hot as you like or mild.
Just don't use decaff. ends up with a very bad taste.

[mkls0]

I made this let me tell you it was GOOD.....

Dutch Apple Crisp

Filling--------------------------------------Topping
10 cups granny smith apple slices ----------2cups brown sugar
2 Tbs. lemon juice -------------------------2 cups flour
3/4 cup sugar------------------------------1 cup oatmeal
1/2 cup brown sugar -------------------1/2 cup chopped walnuts (optional)
1/3 cup flour-------------------------------1 cup butter; melted
2 tsp. ground cinnamon
3/4 tsp. grated nutmeg
1/4 tsp. ground cloves
3/4 tsp. salt

Prepare Filling: In a 12" Dutch oven add apples and lemon juice; stir to coat apples. In a separate dish combine remaining filling ingredients and stir to mix. Pour dry ingredients over apples and stir until apples are well coated.

Prepare Topping: In a separate bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork, mix in butter. Spread topping evenly over apples.

Bake: Cover Dutch oven and bake using 12-14 briquettes bottom and 16-18 briquettes top for 60 minutes.

Serve topped with whipped cream.

[RifleGuy]

Serve topped with whipped cream.
No vanilla ice cream?!

Bloody heathen...

[mkls0]

[QUOTE=RifleGuy]No vanilla ice cream?!

Bloody heathen...[/QUOTE

No ice cream had to cut back on the sugar :freak:

[who dat]

Thanks for the link. What is a good size oven to get?

I have been looking at the Lodge DOs are there any other good brands?
Lodge is the only US manufacturer of cast iron cookware left in the business. I spent a year looking for a complete set of pots and pans at antique stores, garage sales, anywhere I could find them. After acquiring about 24 pieces and re-seasoning all of the used ones, my doctor told me my iron levels were too high, get rid of the cast iron! I sold the whole mess to a lady whose doctor told her that she needed more iron in her blood, go buy cast iron cookware!

Long story short, she got about a thousand dollar set of cookware for $125. All were US made, Lodge, Griswold, and Wagner. Too bad they're gone, I really miss the way they cook.

[BA]

You hungry yet? You will be, as soon as I post the pic :)

[pilot22]

I have a Dutch Oven but havn't used it yet...but have had pineapple upside down cake in a friends....yummy...:bite:

[sse]

I have the paperwork to start a southeastern Michigan chapter of the International Dutch Oven Society. There's not much to it. You need just three people to start, but all must be members of the IDOS. I think the dues are $15 annually.

If anyone is interested in being a part of this, please contact me. Thanks. ;)

[mkls0]

I have the paperwork to start a southeastern Michigan chapter of the International Dutch Oven Society. There's not much to it. You need just three people to start, but all must be members of the IDOS. I think the dues are $15 annually.

If anyone is interested in being a part of this, please contact me. Thanks. ;)

Tell us more

[mkls0]

I have a Dutch Oven but havn't used it yet...but have had pineapple upside down cake in a friends....yummy...:bite:


If your not going to use it send it to me :)

[sse]

Well, the IDOS is based in Utah. Its another non-profit. They have 2 or three big cook-offs out west each year. They have a bunch of chapters all over the country. About two years ago I spoke with the then president about forming a chapter. That is when I got the info and learned what needed to done. They do have a nice newsletter that is full of info and recipes. They also have a great web site, I don't know the URL off the top of my head.

As far as responsibility/duties of the chapters there really isn't any, except to get together once in while, cook and have fun. When a chapter gets together and holds a cooking event, its called a "DOG", dutch oven gathering. A DOG is not a competition, jsut a gathering of people who get together and cook with their DO's. I would really love to start one here. The president gave me a list of IDOS members locally, along with their telephone numbers to contact them about this but I got sidetracked and just now raise the issue, because you reminded me of it.

As far as work or cruddy duties or hassel, there just isn't any. but you do become assocaited with what looks to me to be a great group.

[mkls0]

Well, the IDOS is based in Utah. Its another non-profit. They have 2 or three big cook-offs out west each year. They have a bunch of chapters all over the country. About two years ago I spoke with the then president about forming a chapter. That is when I got the info and learned what needed to done. They do have a nice newsletter that is full of info and recipes. They also have a great web site, I don't know the URL off the top of my head.

As far as responsibility/duties of the chapters there really isn't any, except to get together once in while, cook and have fun. When a chapter gets together and holds a cooking event, its called a "DOG", dutch oven gathering. A DOG is not a competition, jsut a gathering of people who get together and cook with their DO's. I would really love to start one here. The president gave me a list of IDOS members locally, along with their telephone numbers to contact them about this but I got sidetracked and just now raise the issue, because you reminded me of it.

As far as work or cruddy duties or hassel, there just isn't any. but you do become assocaited with what looks to me to be a great group.


Ok im in ...

Here is the link to IDOS

http://www.idos.com/

[sse]

Ok im in ...

Great! We need one more person (more would be better)...come on somebody, don't be shy.

[sse]

P.S. I scored a really neat vintage Wagoner today at an antique mall. I'll post pics as soon as I can.

[mkls0]

P.S. I scored a really neat vintage Wagoner today at an antique mall. I'll post pics as soon as I can.
I keep my eye open for DO too

[sse]

So far we're one man short. Feel like making up a fictional person and paying his $15? LOL

[sse]

I just checked and the IDOS dues might be $30 now...bummer.

We could also just start our own dutch oven society, too...

[mkls0]

I just checked and the IDOS dues might be $30 now...bummer.

We could also just start our own dutch oven society, too...


Yes we can do that (start our own dutch oven society)

[sse]

Yes we can do that (start our own dutch oven society)
I can start it up, but we're still gonna need members. I have an idea where we might be able to meet and cook, too.

[sse]

Yes we can do that (start our own dutch oven society)

I had a hunch you might like that idea, better...

[mkls0]

I can start it up, but we're still gonna need members. I have an idea where we might be able to meet and cook, too.


Let see what the other on here have to say ...

[Pnab]

I would join. Just can't hold me responsible if a DO or 2 blow up....I was trying a new recipe last year on my grill with chicken wrapped in foil....apparently I had to much foil and sealed it too tight and blew the lid off of my grill!

[mkls0]

I would join. Just can't hold me responsible if a DO or 2 blow up....I was trying a new recipe last year on my grill with chicken wrapped in foil....apparently I had to much foil and sealed it too tight and blew the lid off of my grill!

HAHAH you are one up on me I never blowup a chicken...:army:

[fbuckner]

Ive eaten dutch oven cooking and blew the sheets up on the bed. A whole different dutch oven.

[RSF]

Bear stew going right now in the woodstove as i type

[sse]

HAHAH you are one up on me I never blowup a chicken...
You, me, and the guy who blew up the chicken. Sounds like a club to me.

[Joeywhat]

I'd consider joining...

Once I get a decent propane burner I'm going to pick up a good cast iron pan and dutch oven. That stuff doesn't work well on an electric range...

[mkls0]

You, me, and the guy who blew up the chicken. Sounds like a club to me.


I like to see the chicken blow up!!!!

[sse]

Maybe the membership should be restricted only to those who have blown up a chicken.

[mkls0]

I'd consider joining...

Once I get a decent propane burner I'm going to pick up a good cast iron pan and dutch oven. That stuff doesn't work well on an electric range...


Propane ?????

Charcoal or wood :)

[mkls0]

Maybe the membership should be restricted only to those who have blown up a chicken.


I can do that ..

[sse]

Once I get a decent propane burner I'm going to pick up a good cast iron pan and dutch oven.
I think the idea is to use either wood coals or charcoal, but if you're going to need propane to blow up a chicken, well, can we have a show of hands...? LOL!

[Joeywhat]

Well...I don't have a firepit, and I really don't plan on making one.

Plus I need the propane to brew some beer ;)

[mkls0]

Well...I don't have a firepit, and I really don't plan on making one.

Plus I need the propane to brew some beer ;)

I got bottom of a drum I use thanks to someone :)

[sse]

Well...I don't have a firepit

All you do is dig a hole in the ground and start burning something and keep the 20 pounder away from the fire!

BTW, got an email from a past pres of the IDOS. I'll post it tomorrow.

[RSF]

they even cook well on keroseane heaters too

[sse]

I got bottle of a drum
I got a bottle of rum...??!!?? Keep it away from the fire!

[mkls0]

I got a bottle of rum...??!!?? Keep it away from the fire!


ok ok bottom of a drum

[mkls0]

Here a good link for recipes..



http://www.justdutchovenrecipes.com/inxdcw.html

[Pnab]

I am not the only one who has blown up a chicken! I knew a guy who was cooking beer can chicken and forgot to open the beer can. :cheers: :spawn:

[sse]

I knew a guy who was cooking beer can chicken and forgot to open the beer can.
Then he's eligible...

Email from IDOS past president:

"Jim it would be great for you to have a local chapter. I'm pretty much out of
it now as others have taken over and decided to move in other directions so
you would need to contact the current administration for setting the chapter
up. As far as I know, the paperwork is the same. Membership is now 30
dollars a year. Dues haven't raised in over 20 years and it was somewhat
overdue as the membership wasn't covering the cost of benefits (newsletters
and pin). About 15% of the cost and all the other administrative and benefits
were covered by fundraising. Additionally, we are now having to do all the
IRS tax stuff which increases the funding needed for the organization. I
guess you could call it growth.

Anyway, the forms are on the website under chapters. If you need some more
help I can try and help you move things along."

[sse]

Here a good link for recipes..



http://www.justdutchovenrecipes.com/inxdcw.html

That's about everything you could think of...

[who dat]

I'd consider joining...

Once I get a decent propane burner I'm going to pick up a good cast iron pan and dutch oven. That stuff doesn't work well on an electric range...
Just be sure to get pans with a totally flat bottom, no rings that cause contact loss. You'll be fine with electric if the pan contacts the burner surface.

[sse]

Here's the DO I got last month at an antique mall. It came with the trivet in the bottom for a roast. Pretty handy. Needs a little TLC, but is in pretty good overall shape.

http://i5.photobucket.com/albums/y184/jwv/IMG_0254.jpg

http://i5.photobucket.com/albums/y184/jwv/IMG_0253.jpg

[who dat]

Here's the DO I got last month at an antique mall. It came with the trivet in the bottom for a roast. Pretty handy. Needs a little TLC, but is in pretty good overall shape.

http://i5.photobucket.com/albums/y184/jwv/IMG_0254.jpg

http://i5.photobucket.com/albums/y184/jwv/IMG_0253.jpg
Excellent find! You know how to re-season it?

[sse]

Yeah, can do pretty much anything needed. With this piece, I am debating whether to take off all the old layered seasoning, which is on most of the outside of the DO and lid. That would be a shame because its in very good condition. Think I'll probably leave it and for the interior of the lid and DO, just give it a good scrubbing out with steel wool adn elbow grease, and re-season.

To completely re-do, I could just put it in the oven on the self-cleaning cycle, which would take off everything, but don't really want to do that.

[mkls0]

Looks good..
OK when we going to use it ????

[mkls0]

Yeah, can do pretty much anything needed. With this piece, I am debating whether to take off all the old layered seasoning, which is on most of the outside of the DO and lid. That would be a shame because its in very good condition. Think I'll probably leave it and for the interior of the lid and DO, just give it a good scrubbing out with steel wool adn elbow grease, and re-season.

To completely re-do, I could just put it in the oven on the self-cleaning cycle, which would take off everything, but don't really want to do that.

When I get a new one I do it out on the BBQ grill
I got a new one for Xmas to do ..

[who dat]

Yeah, can do pretty much anything needed. With this piece, I am debating whether to take off all the old layered seasoning, which is on most of the outside of the DO and lid. That would be a shame because its in very good condition. Think I'll probably leave it and for the interior of the lid and DO, just give it a good scrubbing out with steel wool adn elbow grease, and re-season.

To completely re-do, I could just put it in the oven on the self-cleaning cycle, which would take off everything, but don't really want to do that.
As long as you're comfortable with what might have been done in it in the past!:shock:

[sse]

LOL! Believe it or not, I already know what I'm going to make in it first. I have a nice chicken recipe that will actually cook very quick. Will hang it over the fire outside. Calls for chicken pieces, but I'm going to use pheasant. Also, calls for 40 (yup forty) cloves of garlic...!

[who dat]

LOL! Believe it or not, I already know what I'm going to make in it first. I have a nice chicken recipe that will actually cook very quick. Will hang it over the fire outside. Calls for chicken pieces, but I'm going to use pheasant. Also, calls for 40 (yup forty) cloves of garlic...!
Done that. It sounds like overkill, but really tastes great. Have fun with it, that's a nice piece... the inside of the top is bumpy for basting isn't it?

[mkls0]

LOL! Believe it or not, I already know what I'm going to make in it first. I have a nice chicken recipe that will actually cook very quick. Will hang it over the fire outside. Calls for chicken pieces, but I'm going to use pheasant. Also, calls for 40 (yup forty) cloves of garlic...!


I like a lot of garlic...

[sse]

As long as you're comfortable with what might have been done in it in the past!
Crisco or bacon grease for an hour at 350 deg should take care of just about anything. And don't try and ruin it for me just because you can't use these anymore...:roll:

[sse]

When I get a new one I do it out on the BBQ grill

That is really the best way, in a gas grill, but I don't have one of those anymore. Might still just put it in the charcoal grill.

[who dat]

Crisco or bacon grease for an hour at 350 deg should take care of just about anything. And don't try and ruin it for me just because you can't use these anymore...:roll:
You know, I am jealous!

I re-seasoned all my used stuff and it came out great. The first batch, I did like you said, in the oven, and then a liberal coat of oil at 350 for a couple hours. It should have been a light coat of oil because it took 2 days to air out the house and be able to breathe again!

After that, I went to the grill, the temp was higher and they got clean faster.

I think it's time to recheck my iron...I want my DO back!

[sse]

the inside of the top is bumpy for basting isn't it?
That must be. I have no idea how it will actually work, but there are quite a number of these that say "drip drop" or some such. Also, the lid fits perfectly upside on top of the DO. Can't figure that one, so it must just be for ease of storage.

[who dat]

That must be. I have no idea how it will actually work, but there are quite a number of these that say "drip drop" or some such. Also, the lid fits perfectly upside on top of the DO. Can't figure that one, so it must just be for ease of storage.
Nope, that's for hot coals for when you bake.

[mkls0]

That is really the best way, in a gas grill, but I don't have one of those anymore. Might still just put it in the charcoal grill.

You can oil it up and put it in my Gas grill..

[sse]

Nope, that's for hot coals for when you bake.
You can see that the lid is not flat like a Lodge. It is rounded. So, I wonder how that will work in comparison to a flat lid version.

[who dat]

You can see that the lid is not flat like a Lodge. It is rounded. So, I wonder how that will work in comparison to a flat lid version.
As long as it is pretty tight and you still can use the handle, it should work the same, I think.

[who dat]

I just looked at the first picture again...that is pretty deep.