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Dutch ovens and Fire

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/05/2009 at 19:24
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I am looking at learning more about using a Dutch Oven outdoors.  So far all the books I have seen are made for using a conventional oven and the dutch oven.  I am looking for something using coals.  Suggestions?
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/05/2009 at 21:30
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i have a friend who lives in minot north dakota who makes the best dutch oven brownies ever. i mean these things are better than any brownie ever. he has it down to a science on cooking with cast iron, he knows how many pieces of charcoal he needs to use to accomplish what he wants. the guy who taught him who lives in wyoming where i came from is even better. when i asked both of them how they do it, they said dont waste your time reading books or watching movies etc. learn by doing it.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/05/2009 at 22:47
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Cooking with a dutch oven is more of an art. The same recipes can be used but cooking times vary greatly depending on the type of wood being used. Hickory and Oak are my favorites. They both have slow burning steady coals. Pine and other soft woods burn faster and hotter. You will use less coals at one time and have to fire the pot more often. Biscuits always seem to rise more in a dutch oven than in an electric oven
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/08/2009 at 20:58
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Colleen Sloan is a Dutch oven caterer and aside from that teaches Dutch oven cooking--outdoors, with coals.   She can put a 7 course meal together for 300 people 100 miles from nowhere without batting an eye.  The time I took a class from her, she arrived at the class with breakfast cooking in the back of her truck.  She was using a Volcano cooker (a cone, the Dutch oven sits on--that keeps all the heat up so it doesn't ruin the paint) with a Dutch oven.  The class got even better from there.   (She also teaches the traditional way, without the Volcano.)  
My favorite recipe is a dessert she makes with a can of cherry pie filling, a chocolate cake mix and a can of coke in a 12" DO with the 2/3 rule.  It's incredible. 
I don't know if she has a web site now, but if she does it's probably something like Log Cabin Grub, that's her copyright.  She's based in Utah, and Lodge sends her around for demos in the West.  
Eileen
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/08/2009 at 21:11
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Nice site http://www.logcabingrub.com/
She has 113 recipes just for potatoes.


Edited by tahqua - September/08/2009 at 21:12
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/09/2009 at 07:45
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I got a dutch oven table that I really like.  It keeps everything in place and lets you get the charcoal just where you need it.  Best bisquits in the world are cooked this way
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/10/2009 at 21:22
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damn........ I want some of them bisquits...... with some honey!  mmmmmmmmmm
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/22/2009 at 07:26
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Sounds like I need to start experimenting with a D.O.  My approach to campfire cooking so far, has been a little more on the crude side!
 
            


Edited by budperm - September/22/2009 at 07:26
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/22/2009 at 08:48
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I've never cooked with a Dutch Oven, used lots of cast iron skillets.  My grandmother was a genius with a Dutch Oven. 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/22/2009 at 09:40
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Originally posted by Tip69 Tip69 wrote:

damn........ I want some of them bisquits...... with some honey!  mmmmmmmmmm
 
Around here we like ribbon cane syrup, but it's too strong for most people.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/24/2009 at 19:42
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Budperm, That looks a lot like Cowboy Fondue--a Montana specialty, only we use a pitchfork so there are only 4 steaks cooking at once, in hot oil.  Of course it's also steak.   You  must live where there's more leaves on the ground. 
Eileen
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/02/2010 at 17:51
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I want to join the club. I've got a few DO's that I use:  14", 12" deep, 12", 10", 8" and a 6", all Lodge,  also have a cast iron waffle maker.  I'm working on my second Volcano stove (these are great).  The cookbooks that I have are: Lovin' Dutch Ovens by Joan S. Larson, Dutch Oven Gold by Val & Marie Cowley, Texas Treasury of Dutch Oven Cooking, Log Cabin Campfire Cookin' ( got with my first Volcano ), and Wold Championship Dutch Oven Cookbook.  
You can use any charcoal or wood coals.  Check out www.cowboyflavor.com .
Hope this helps.




Edited by HBar - January/02/2010 at 17:52
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: January/03/2010 at 08:52
Alan Robertson View Drop Down
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Sign up to help out your local Boy Scout troop.
You'll learn Dutch oven cookery from those with skills passed down through generations.
The results might not be world class, but you'll get an idea of the basics and you'll never find a more enthusiastic bunch of young chefs.
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