Cast Iron Dutch Oven and Camping... anyone have one? - The Horse Forum
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post #1 of 53 Old 02-14-2019, 03:44 PM Thread Starter
Green Broke
 
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Cast Iron Dutch Oven and Camping... anyone have one?

My brother was cleaning out their house - about to put it on the market and downsize now that my nephew has moved out, moved off, and taken all his friends with him. LOL Brother found hoarded up cast iron (Castarn, my Tennessee and Mississippi guy friends call it). Among the hoard was my grandmother and grandfather's dutch ovens.

One is the type you hang from a tripod over a fire, looks like an ordinary pot with a dome shaped lid.

The other is the type with 'feet' that you sit on the ground/in the coals, and put coals on the top. It has the handle for use in lifting the lid. It. weighs. a. ton.


My dad tells me he remembers 'momma and dad' cooking with both of those pots at deer camp when he was little... which would have been in the late 50s/early 60s.

Since I'm Camping with Horses now, I cleaned them up/cooked them to burn off any gunk, and seasoned both. I plan to put them in my horse trailer for use at camp. I've looked up how many coals go under and on top of it to reach the desired temperature to bake things, like... a five layer breakfast casserole (Which is in NO WAY Keto friendly). I keep bags of charcoal in the trailer.

So.

Has anyone used either type, and if so... what on earth do you cook in them... beside canned biscuits and five layer breakfast casseroles?

"We are here to laugh at the odds and live our lives so well that death will tremble to take us."
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post #2 of 53 Old 02-14-2019, 03:52 PM
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I haven't, but I always thought people made stew and chili in those things. Like cowboy food, y'know?
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post #3 of 53 Old 02-14-2019, 03:55 PM
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I've used them just in a fire at fish camp. Made a really good potato stew in the middle of a storm.

Also made a less than good fried flounder.


"Stay ON the horse IN the arena" -my trainer.
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post #4 of 53 Old 02-14-2019, 04:05 PM Thread Starter
Green Broke
 
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Quote:
Originally Posted by ACinATX View Post
I haven't, but I always thought people made stew and chili in those things. Like cowboy food, y'know?

Beans. I'm like... er. So. Do I just cook a pot of beans and ham in this or what?



TO THE INTERNET!


Quote:
Originally Posted by lostastirrup View Post
I've used them just in a fire at fish camp. Made a really good potato stew in the middle of a storm.

Also made a less than good fried flounder.

Is it possible to mess up fresh flounder? MAN I miss the days when my dad would fish at Galveston/Bolivar Pass and bring home fresh flounder. Clean them up a tad, wrap them in tinfoil with butter, salt, pepper and a slice of lemon, bake till done.


OH. My. Goodness.

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post #5 of 53 Old 02-14-2019, 04:16 PM
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I don't use them, but my DH does. He makes:
Sausage corn chowder
Pigs in a cornfield (pork chops, corn on cob, potatoes and gravy)
Lemon chicken and rice
beef stew
Blackberry cobbler/cake
Cherry cobbler/cake


That's all I can think of at the moment. He uses a small sheet of metal to place the readied coals, so as not to take room in the fire pit.

Be the kind of woman that when your feet hit the floor each morning the devil says, "Oh crap, she's up!".
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post #6 of 53 Old 02-14-2019, 04:21 PM Thread Starter
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Quote:
Originally Posted by Walkamile View Post
I don't use them, but my DH does. He makes:
Sausage corn chowder
Pigs in a cornfield (pork chops, corn on cob, potatoes and gravy)
Lemon chicken and rice
beef stew
Blackberry cobbler/cake
Cherry cobbler/cake


That's all I can think of at the moment. He uses a small sheet of metal to place the readied coals, so as not to take room in the fire pit.

Ohhhh those sound good. I'll have to look those up!


I'm thinking... where we camp there's always the steel grills on a pole. They're always gross and I will not cook on them. However... I could use one for the dutch oven on legs... that way we're not, as you say, taking up room in the fire pit. Would also be easier to control the heat.
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post #7 of 53 Old 02-14-2019, 04:32 PM
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On gosh, you really can cook anything in a Dutch! I've roasted chicken, baked yeast bread, biscuits, beef roasts... A couple of good cookbooks on the subject describe how to actually use them. It can become quite the enjoyable hobby!
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post #8 of 53 Old 02-14-2019, 04:36 PM
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Don is looking at how to cook with one "layered" over the other for different courses. I am his official taster and take that role very seriously!

Be the kind of woman that when your feet hit the floor each morning the devil says, "Oh crap, she's up!".
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post #9 of 53 Old 02-14-2019, 04:44 PM
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You don't need to cook in the fire pit. As a rule of thumb take the diameter of the oven, say 10" . Subtract 2 from the diameter for the number of coals underneath the oven, and add 2 for the number of coals on top. This gives you a rough cooking temp of 325. Each additional 2 coals adds about 25 deg. When baking, take the oven off the bottom coals for the last third of cooking time. Rotate the lid on the oven and the oven on the coals occasionally to keep temp even. For long cooking times, have slightly ashy new coals burning to replace the old ones every 30-40 minutes. Keep the oven shielded from wind. And don't peek, you'll let all the best out!
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post #10 of 53 Old 02-14-2019, 04:45 PM Thread Starter
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Well. I'm convinced now more than ever to give mine a go. I'm going to start with this 5 Layer Breakfast Bake and see how it goes. IF the weather holds, that'll be next weekend - we have a camping trip/trail ride planned. This may end up, literally, a hot mess. LOL


And no, I can't find much that's low carb or Keto friendly, but I figure with all we do on these trips, we HAVE to be creating a calorie deficit, right? Right? (OH I hope so!)
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