Cast Iron Dutch Oven and Camping... anyone have one? - Page 2 - The Horse Forum
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post #11 of 48 Old 02-14-2019, 04:46 PM
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Originally Posted by Walkamile View Post
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!
I've done this once. Cooking in a Dutch is a hoot!
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post #12 of 48 Old 02-14-2019, 04:46 PM
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@AtokaGhosthorse Don also uses a "charcoal chimney" to get the brickettes going and then pours them where he needs them. Easier to handle and less mess.
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post #13 of 48 Old 02-14-2019, 04:49 PM
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Originally Posted by dogpatch View Post
I've done this once. Cooking in a Dutch is a hoot!
I think I'd enjoy it, but don't want to take that way from Don.
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post #14 of 48 Old 02-14-2019, 04:49 PM Thread Starter
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Originally Posted by Walkamile View Post
@AtokaGhosthorse Don also uses a "charcoal chimney" to get the brickettes going and then pours them where he needs them. Easier to handle and less mess.

I wondered about using one. Everything I've read says: You need this.

I thought, nah... but wait. Maybe they know what they're talking about?

So it's a definite Probably Must Have?


I better get some tongs too. I THINK I have a set of bbq tongs in the trailer, but not sure.

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post #15 of 48 Old 02-14-2019, 04:51 PM
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Yes, Don says it's a must. He's done it without, and prefers to use it. Tongs and also heavy burn proof gloves.
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post #16 of 48 Old 02-14-2019, 04:51 PM
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Originally Posted by AtokaGhosthorse View Post
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.
You want the oven down on the coals or it'll never get hot. Witness my woodstove, which hardly gets hot enough to boil water. Control the temp with the number of coals. After awhile it probably gets easier to use wood, though softwood isn't so great.
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post #17 of 48 Old 02-14-2019, 04:53 PM
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Quote:
Originally Posted by AtokaGhosthorse View Post
I wondered about using one. Everything I've read says: You need this.

I thought, nah... but wait. Maybe they know what they're talking about?

So it's a definite Probably Must Have?


I better get some tongs too. I THINK I have a set of bbq tongs in the trailer, but not sure.
Bbq tongs for handling coals. And a lid lifter.
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post #18 of 48 Old 02-14-2019, 04:57 PM Thread Starter
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Have a lid lifter. It's original to the footed oven, which is the one I have the most interest in using. That one doesn't have a handle to hang from, it has a long pan handle on it... and the lifter.

The hanging type... I may not use it. IDK. I don't think the lid is original, it doesn't sit tight on it, and if you hold it by the handle, it'll get off balance easily and the lid just falls right off. That won't be helpful hanging from a tripod.


Forgot I had pictures of them before I cleaned them up - so forgive the yuck. They'd been in storage for... I think... Pa passed away 6 years ago. So. six years in storage.
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post #19 of 48 Old 02-14-2019, 06:10 PM
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My mouth is watering in anticipation...denied!!
So, as a kid my parents cooked with the dutch oven when we were camping.
We always started with coals from charcoal, then added logs of oak usually as it burns long and steady in temp.
When a bed of hot embers and coals...the oven was placed on it and kept there with my dad tending the fire to keep it as consistent as possible...he was our thermostat.

So, mom did many kinds of meat but I remember her chicken one best.
Mom called it Chicken California...no idea of where the recipe came from.
So...ingredients
1/2 c oil
4 - 5 lbs chicken, cut-up
1 TBSP chopped parsley
1 large onion
2 tsp. salt
1 green pepper, chopped
2 c uncooked rice
3 c water
1 chicken bullion cube
2 bay leaves
carrots- 1 bunch cut-up {optional}
Heat oil in deep skillet or dutch oven until sizzling.
Add chicken & parsley...
Brown chicken on all sides and remove from pan.
Add to the pan/oven the onion, pepper...cook until onions are straw-colored.
Add rice & cook, stirring until rice is browned.
Add 2 cups of water & bullion cube dissolved in the 3rd cup of water.
Add carrots if desired.
Simmer until rice & chicken are tender, about 1 hour stirring occasionally.
Feeds a family of 5.
This was a great dinner. Easy one pot meal.
My dad was not a great cook and he never burned this...
We also had this home, still made in the dutch oven but used the actual house stove to cook it.

Another made in the fry-pan was Zucchini Pie....
3 c. diced, unpeeled zucchini
1 large onion, chopped
1/2 c. Parmesan cheese
1/2 c. cheddar cheese
1/2 c. oil
1 c. biscuit mix
4 eggs, beaten
3 - 4 TBSP parsley
1/2 tsp. pepper
1 tsp. salt

Grease a 9" pie plate or that fry pan.
Combine all ingredients, mixing until zucchini are just coated with batter.
Bake in a pre-heated 350* oven for 35 - 40 minutes or until lightly browned.
Serve warm or cold...
My dad was known to enjoy the campfire many nights long after most went off to bed.
This is when he would bank the coals, gently feed the fire so it would hold the heat for the amount of time to cook this correctly...
After watching this and keeping that warmth perfect he would place the cover on it and head to bed.
In the morning it was fully cooked, warm to eat and delicious for a different morning breakfast.
He also would do quiche for us...
Just make sure no raccoons are around or they may help themselves to your breakfast as happened to us when we did not use the heavy iron lid but tinfoil.... was my dad ever mad all his work was enjoyed not be him

We also had dessert made over the fire with the covered fry-pan.
Cobblers are easy to do...
Grease the pan well, layer in your ingredients, cover and ignore it till you can't stand the delicious smells anymore.
When you open the lid the top was golden...melt in your mouth good.

And of course we made corn bread pudding and just corn bread over the fire.
The best thing about real cast iron is they are made to be put directly in/on the coals and cook evenly.
Those who have never had real cast iron pans have never experienced a treat to cook with them.
As you know the secret is good seasoning and don't scrub it inside...slowly cooking in the seasoning grease for best results.

If you ever decide to "sell" those pans, the real ones like these sound are worth a lot of money today.
Don't be afraid to ask a handsome price cause they are worth every penny offered and then some more today.
Enjoy your families treasured memories when you use those pots...
...

The worst day is instantly better when shared with my horse.....
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post #20 of 48 Old 02-14-2019, 06:45 PM
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I have 4 Dutch ovens and love to cook in them. The charcoal chimney is a necessary item and I heat mine up for a few minutes with the charcoal before adding ingredients. I love biscuits in one and gravy with lots of sausage or bacon cooked in the DO before making the gravy and mixed in it.. The breakfast casseroles are great too with eggs, cheese, tater tots and sausage and don't forget the butter. Here is my peach, apple or cherry cobbler and the peach and apple I usually sprinkle and little cinnamon on. If you like more crust add two cake mixes. I've cooked stew, chili , biscuits and my favorite is peach cobbler. 1 stick of butter ( cut stick into 5-6 pieces), 1 cake mix (white or yellow) and 24-32 ozs (depends on how many peaches you like), of canned peaches. Take 21 charcoal briquettes, light and while they are heating prepare the DO. Put two pats of butter in it and melt , coating as much of the bottom and sides as possible. Then put in peaches and scatter the remaining butter over them, then scatter the cake mix over the top. Arrange 12 charcoal under the DO and 9 on the top. Let cook for 45 minutes. All done, now enjoy!
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