Dutch Oven recipes and methods needed

Philicious

I have a 10 quart cast iron Dutch oven and am hoping that you will give me some suggestions, recipes and methods of using it in the egg.

Solson005

This book has some great recipes: 

Texas Treasury of Dutch Oven Cooking

http://www.amazon.com/Lodge-Texas-Treasury-Cooking-Cookbook/dp/B000L3QB0O

This has been our favorite cobbler so far. 

Addy's Peach Cobbler

10 inch Dutch oven - Yelds 8 Servings

Fruit Filling:

8 Cups sliced peaches, fresh or frozen

2 Tbsp flour

1/2 tsp cinnamon

1 cup sugar

Crust:

1 cup flour

1 Tbsp baking powder

1/4 tsp salt 

3 Tbsp butter or margarine

6 Tbsp milk or half and half 

flour for cutting board 1 Tbsp cinnamon

1 Tbsp sugar

Mix the peaches with 2 Tbsp flour and cinnamon in a large bowl. Add the sugar a little at a time until the fruit is sweet enough for your taste. Spoon the fruit mixture into a greased Dutch oven. 

Sift together flour, sugar, baking powder, and salt into a bowl. Cut the butter into small chunks and add to flour mixture. Use a pastry cutter to blend flour mixture into pea-sized lumps. Add milk. Stir with a fork until all ingredients are moistened. 

Roll dough out aon a flour covered table to 1/4 inch thick. Cut Crust into shapes and place on top of the fruit mixture. Mix cinnamon and sugar and sprinkle over the crust. 

Bake with 1 ring of coals underneath and 2 rings of coal on lid for 30-35 minutes, 

Also this Steven Raichlen recipe for the best baked beans on the planet is pretty tasty as well:

http://www.primalgrill.org/recipe_details.asp?RecipeID=18&EpisodeID=4

Now that I have the two tier Swing Rack I'll probably be using it a whole lot more. 

SmokeyPitt

Search for Egret's Cow Lick Chili recipe! 

I did a Shepherd's pie the other day that was really easy and good.  Just find a recipe for Shep Pie.and you can set up egg direct to brown the ground beef and such; then set up indirect to bake it.  The recipe I used was a little on the "soupy" side, but it was still good.

Here is a thread while I describe it:

http://eggheadforum.com/discussion/comment/1238251/#Comment_1238251

This was a really simple recipe, but I'm sure there are much better recipes out there!  I was just looking for "easy".  

One more fun thing I did was a "mountain man breakfast" while camping.  Something like this:

http://allrecipes.com/recipe/dutch-oven-mountain-man-breakfast/

I left the top off the dutch oven and just kept the egg closed and it cooked up nicely. 

henapple

Both the recipes are on my to do list. One question....while you're cooking and adding how do you keep the temp down? Bottom vent? Thanks

cortguitarman

I use mine as a deep fryer.

The Cen-Tex Smoker

We have an entire different definition of "Dutch Oven" in my house (I have 2 teenage boys).......they are twisted (wonder where they get it?)

cortguitarman

@centex He said for the egg. Otherwise my family goes running when I've got a blanket and a bowl of chili! Lol

Fred19Flintstone

I let one rip in the parking lot after leaving the restaurant tonight and my daughter complained.  I told her I could have waited until we were in the car for the "dutch oven" effect. 

The Cen-Tex Smoker

my poor wife. It's me, 2 teenage boys and a male dog. She is surrounded by fart jokes and dudes scratchin' themselves. She is a very, very patient person

Fred19Flintstone

I've got the opposite.  Wife, teenage daughter, 4 year old daughter and fema;e dog.  I've got to display some testosterone pride or get over-run by frilly girlie things.

SmokeyPitt

henapple said:

Both the recipes are on my to do list. One question....while you're cooking and adding how do you keep the temp down? Bottom vent? Thanks

That's correct- I try to set the bottom so the fire doesn't burn out of control when the dome is open.   The fire will still get hotter while the dome is open but its not too bad.  If you need to open it for a long time you can always use welders/bbq gloves and remove the DO from the egg while you add stuff. 

henapple

SmokeyPitt said:

henapple said:

Both the recipes are on my to do list. One question....while you're cooking and adding how do you keep the temp down? Bottom vent? Thanks

That's correct- I try to set the bottom so the fire doesn't burn out of control when the dome is open.   The fire will still get hotter while the dome is open but its not too bad.  If you need to open it for a long time you can always use welders/bbq gloves and remove the DO from the egg while you add stuff. 
Thanks. I can't believe I got that right. Maybe I'm learning.