Its pretty easy to turn out passable chow in outdoor cooking. Shoot – everything prepared outside just seems to taste better and the outdoor cook is always one very popular fellow. Just about anything that can be cooked inside your house can also be prepared outside – invariably drawing rave reviews from the hungry natives. […]
Archive for the 'Dutch Oven Cooking' Category
Here are a few tips I’ve picked up along the way that will get you started if you are new to Dutch Oven cooking. Most recipes that you come across that “sound good” for cooking outdoors, but were prepared for an indoor oven specify what temperature to set your oven at – yet its pretty […]
Let me start with NO soap, NO detergent, NO dishwashers, nada, nyet, nicht, nader, none… The proper and ONLY way to effectively clean your iron cooking ware, (without ruining its seasoning), is with hot water and a a good stiff bristle brush. If you have some stubborn residue, simply put it back on the coals, […]
There isn’t a lot that can be cooked in a kitchen oven that cannot be cooked in a camp dutch oven, but the latter does offer some considerations beyond shuffling the number of coals placed on the bottom/top, rotating the lid, etc. One of the handiest little accessories is called the “Trivet”. This is a […]
“Never pick up anything hot, until you have a place to set it back down”…. Some of the best cooking advice that can be given, especially true for any kind of outdoor cooking! 😉 Dutch ovens are heavy – even their lids. DOH! We have a mess of ovens, one of each size, so they […]
There are dutch ovens intended for both indoor and outdoor use. Those used indoors have smooth bottoms with a (normally) rounded cover/lid. Depending upon what you are cooking, they are equally at home on the stove top or in the oven. I have only one of these, intended for use in the oven of our […]
I have been thinking of adding some notes about cooking outdoors with dutch ovens for a couple of months now. Today, I received a reminder from one of my cousins in Texas…..