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I got a Dutch oven for Christmas and may never use my crock pot again! Delicious!
Don't eat that....pack it up and send it CT right away.
Looks good but I got a question. I always thought a Dutch Oven is what is in picture and used coals on top and under neither it.
Timex, just saw a post from the swimmers thread... please wash your hands real good! lol ;0)
Wasn't that you doing an Archie Bunker on the terloit on another thread? Easy on the Tito's, your on so many threads hard to keep up with you and fuzzybear.
I seared the meat in it first on the stove top on high heat. Then added veggies and broth, spices and cooked in oven in 275 for 3 hours.
John, there are 2 types of Dutch ovens, one you use outdoors with coals and the one I used in the kitchen. They’re both made of cast iron
Sorry Jasper for the side humor... Your recipes are the bomb, cast iron Dutch oven could be used for many applications. I never owned one but will look into it as my wife and I are getting into cooking together... great way to spend time with each other!
Scentman cooking with the missus is awesome together time. ALWAYS fun to find creative wayz to marinate the meat
Fuzzy, go to the corner for a time out ;0)
Since I've been having good luck with bowsite recipes, I'm trying your dutch oven elk roast tonight. Should be done about time we get home from church...
Posting a link should you want to get an idea of how many charcoal briquets to use with a particular size of dutch oven. This is for ballpark temps for the various things we cook in these things.
Got everything but the elk roast. :-(
Ceramic enameled cast iron dutch oven is a great way of cooking wild game roasts. My favorite are the leg shanks (osso bucco) and neck roasts. I sear the roast on all sides, put about 2" of broth in the dutch oven, add onions, celery and carrots and the roast and stick it in 220 degree oven. The key is time, I don't hesitate letting it roast for 10 plus hours. You know it is done when you can grab the bone(s) with a pair of pliers and wiggle it away from the meat. the bone is bleached white, like it has been sitting on the hillside for a year. I love the neck roasts for this because all of the cartlidge and marrow cooks out, melts and adds tremendous texture and flavor. I also discard the onions, celery and carrots just as I do when making stock, as all of the flavor has been cooked out.
John, your photo is indeed a dutch oven as is Jaspers photo. Yours is for cooking with coals. Jaspers is a fancier one for cooking in an oven.
The neck absolutely the best for venison roasts!
You can use a cast iron dutch oven over an open fire, in a coal pit, on the stove top, or in the oven, or about anywhere else you want to.
Enamel covered Dutch ovens are nice, but limited in their versatility.
Not trying to nit-pick here but there are 2 basic styles of Dutch ovens. The one with legs, a flanged lid(to hold coals) and a wire handle(to hang over a fire) is called a camp-style or "outdoor" dutch oven(sometimes called a cowboy dutch oven.) This is the one that the pioneers used hundreds of years ago. The other style is what we call a Kitchen Style or indoor dutch oven.
The camp style is very versatile and basically can do any type of cooking you can do indoors in a kitchen. It will braise, stew, fry, sear, and even bake. The key is the legs and the flanged lid that holds coals. You need the coals on the top if you want to bake anything. Most recipes are for a 350* oven and the "formula" when using charcoal briquettes is to double the size of the diameter of the dutch oven and then use 2/3rds of the coals on the lid and 1/3 rd underneath for one hour. If you need to cook longer, you will need to use fresh coals every hour(the briquettes generally last about an hour). In other words, if using a standard 12" dutch oven you would use 24 coals and use 8 on top and 16 underneath. (and make sure the coals are NOT touching the bottom of the dutch oven- I made this mistake the first time I used my camp dutch oven and burned the bottom of the chicken I was cooking) There are different sizes(diameter) dutch ovens from 8" up to 14" but the standard size is a 12"
I have made everything from chili, venison pot roast, venison neck roast, meatloaf, pork chops, baked ham, turkey, chicken, stomboli, cinnamon rolls, baked ziti and even a layer cake. One time while on a (primitive) tent camping trip at a state park I made a 12 lb turkey in my deep dutch oven and a layer cake in my standard dutch oven. People were walking by our campsite wondering where we got the Turkey dinner and cake we were eating! ;-)
Sorry to hijack your topic Jasper, but after John posted the pic and asked about the Camp Style dutch oven, I figured people might like to know.
Good to know how to use an outdoor dutch oven, info I did not know and will have to try. I also echo Midwest- necks are for roasts, they are the best!!
Very interesting Rut Nut! Question: Are you just setting the coals on the dirt or are you laying down some small rock/gravel for a base under the oven first or what?
Rut Nut, thanks for posting that. Years ago I decided to "master" outdoor Dutch oven cooking. I was living in a 28 foot travel trailer and tried to cook most meals outside in warm weather. I found I could bake brownies, biscuits, rolls, and pies as well as the usual roasts, soups, stews beans and cobblers. With practice it became as simple as any other way
Midwest- what I found that worked best was a large round metal pizza tray. Every 15 or 20 min I would tap the tray to knock off the ash from the briquettes- you get more even heating that way. Also, if you are cooking for more than an hour, I would light fresh charcoal in a metal cylinder charcoal starter so that when the old briquettes were about burned out, I would dump the pizza tray and keep it going with fresh charcoal. Then you don’t get a buildup of ash underneath the Dutch oven. But you could do it on gravel or dirt as well. One year I did a turkey for thanksgiving on our front walkway. ;-)
Yes fuzzy- that’s the beauty of the (camp style) Dutch oven- pretty much anything you can make in your kitchen, you can make outdoors in the Dutch oven. That’s why they were so valued by the pioneers. They say next to their rifle, it was their most prized possession!
Timex, you do what you gotta. Wasn't hard times for me but good times tho. Almost 7 years emerged with a nice new home & debt free so I could retire early. Good times. :)
I routinely bake in my weber gas grill in the summer. I light the 2 outside burners and place my pan in the middle. I can regulate temp (usually 350 or there abouts) pretty consistently,
If you want to be proper about it, The Dutch oven with legs is simply called a “Camp” Dutch oven. Not camp style.
