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Dutch oven cooking

tbramse
tbramse Posts: 31
in EggHead Forum
I wanted to try using a dutch oven at the hunt club for making biscuits, cornbread, etc following our winter duck hunts. Does anyone have any recipes for baking in a dutch oven?

I wanted to try to do the briquettes on top and on bottom technique 

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  • jeffwit
    jeffwit Posts: 1,348
    Check out dutchovendude.com. Lots of info and recipes to get you started. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • Carolina Q
    Carolina Q Posts: 14,831
    You might try googling Boy Scouts Dutch oven baking or some such. Lot of stuff there, but I haven't looked at it so I don't know if it's good stuff. =)

    All I've baked in a DO is no knead bread. That is definitely good stuff! Never tried it with briquettes over and under though.

    http://eggheadforum.com/discussion/1200526/maineggs-camp-bread

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Foghorn
    Foghorn Posts: 10,227
    I've done this apple cobbler recipe a number of times and it always turns out great.  Of course, it turns out best when I recognize that the pie is done and I don't over cook it.  This uses the briquettes on top and bottom technique and works well.  Don't get impatient once you put them on and add more to expedite the cook.  Stay patient.  

    http://www.scoutorama.com/dutch-oven-apple-cobbler-the-real-thing-recipe


    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SciAggie
    SciAggie Posts: 6,481
    edited October 2017
    Cooking in a camp oven is a hoot. A very general rule of thumb is the +3/-3 rule. Take the size of the camp oven (say 12"). Add three to that for the top (15 briquettes) and then subtract three for underneath (9 briquettes). That will give you an oven temp of about 300-325 degrees. You can add more or use less depending on what you are cooking. Jusr remember that you can get the oven hotter, but you can't cool it off before you'll burn your food. 
    I love cooking things like bread pudding for guests in a camp oven. It's easy. It works perfectly, and there is a cool factor folks enjoy. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Focker
    Focker Posts: 8,364
    edited October 2017
    Lots of good DO tips by Cowboy Kent in this cornbread vid.  Controlling heat by an air gap, turning the pot one way 180, lid opposite way 180, 5 sec rule, not cooking direct, etc.  Similar to running a grill.
    https://youtu.be/gDbI9TkPg-M
              
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SGH
    SGH Posts: 28,989
    Focker said:
    Lots of good DO tips by Cowboy Kent in this cornbread vid.  Controlling heat by an air gap, turning the pot one way 180, lid opposite way 180, 5 sec rule, not cooking direct, etc.  Similar to running a grill.
    https://youtu.be/gDbI9TkPg-M
              
    I really enjoy his old style techniques and recipes. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Focker
    Focker Posts: 8,364
    edited October 2017
    SGH said:
    Focker said:
    Lots of good DO tips by Cowboy Kent in this cornbread vid.  Controlling heat by an air gap, turning the pot one way 180, lid opposite way 180, 5 sec rule, not cooking direct, etc.  Similar to running a grill.
    https://youtu.be/gDbI9TkPg-M
              
    I really enjoy his old style techniques and recipes. 
    I do too bud.  The recent sourdough peach pie looked awesome, Wild Turkey secret ingedient and all.

    Would love to kick back with him around a campfire.  If I'm ever down in Tx, it will be explored.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited October 2017
    A timely vid on coal placement. 
    https://youtu.be/ubZ4ZwY27yM
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Stormbringer
    Stormbringer Posts: 2,477
    I've baked bread in a DO, two threads to check out below:

    https://thecooksdigest.co.uk/2017/08/18/crusty-artisan-bread/

    https://thecooksdigest.co.uk/2017/10/20/inverted-dutch-oven-bread/

    Makes this sort of loaf:


    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • northGAcock
    northGAcock Posts: 15,173
    I am a beef stew guy meself. I make the stew and simmer indirect for about 4 hours. I apply some smoak and control with how long I leave the top off. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • 20stone
    20stone Posts: 1,961
    Focker said:
    A timely vid on coal placement. 
    https://youtu.be/ubZ4ZwY27yM
    Man, I could have used that a couple of days ago. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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