Dutch Oven

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Cooking Pheasant

Thursday, November 5th, 2009

The first thing you need to do to get a pheasant diner is well…purchase some pheasant. We prefer to “purchase” them the old fashion way with a gun. (One cocky teenager chose to use his bow and yes he got two….one from the air, kids)
 

The dredge and cast iron is the key to this recipe. […]

Throwdown: Cranberry Cinnamon Turkey

Monday, November 2nd, 2009

Five gallon food grade brine bucket
14 pound turkey
One gallon water
One gallon Cranberry Juice (or equivalent in concentrate, more if desired)
One pound brown sugar
Three Tablespoons cinnamon
One cup Kosher Salt

Dissolve all ingredients in brine bucket. Add turkey and seal lid. Turkey and brine should be kept at 41 degrees or less. I keep mine on the deck […]

Lasagna with the Dutch Dome

Monday, October 12th, 2009

By Sunnie Renshaw

I have been wanting to make lasagna for some time but obviously needed to have lots of family for the occasion.  I had made this recipe before from 2006 World Championship Dutch Oven Cook-off, Not Your Mama’s Dutch Oven Lasagna, which Bill and Toni Thayn prepared.  I opted for a 14″ D.O. because […]

Sweet and Nutty Squash

Thursday, August 27th, 2009

 
You will need:
All veggies garden fresh
Camp Chef Lewis and Clark ten inch oven.
Camp Chef stove.
One green pepper, diced
One large white onion, diced
1/3 cup chopped walnuts
Tablespoon chopped garlic
Half stick butter
Sauté the onions, peppers, walnuts and garlic until they are close to caramelizing.
6 cups of chunked Zucchini
4 cups of acorn squash
1/2 cup dried cranberries
One can Mountain Dew
Add […]

Simple Dutch Oven Side Dishes Part 2

Friday, August 14th, 2009

By Gary House 
I am a huge fan of Beer bread; I cook it whenever I have a chance or an invitation from our friends to bring over a side dish for dinner. They seem to hint every time, maybe I could cook some of that fancy bread again. Funny, thinking of Beer bread as fancy; […]

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