Dutch Oven Cooking

Grill Master eDJ

Dutch Oven Cooking

Cooking with Dutch Ovens

Some Grill Masters enjoy cooking in cast iron Dutch Ovens. These are most commonly 12 inches in diameter and 6 quarts in capacity. They are made for cooking in camp fires and generally made of cast iron with 3 legs

under them to sit on hot coals and a special ringed lid to hold hot coals on the lid. Some memorable food can be

cooked in these in a fairly short time of cooking.

This is a Dutch Oven full of Macaroni and Cheese waiting to go on the fire for about 35 minutes. The pasta was already boiled and the dish is like any other casserole.

This Dutch Oven contains scalloped potatoes with horse radish. It is a memorable dish and can have those who got to try it talking to others about it for some time.

Here is a chart showing the numbers of briquettes that would go under and on top of a Dutch Oven of various sizes in diameter. This will effect the cooking temperature

that would be optimal for the particular food to be cooked.

Dutch Oven Scalloped Potatoes

4 cups thin sliced red potatoes (skin on)
½ medium size onion cut in thin slices
1 ½ cups milk
3TBS butter
2 TBS flour
½ cup shredded cheese (cheddar/Colby/Monterrey jack mix is what I used)
¼ cup grated Parmesan cheese
1TBS garlic powder
1TBS paprika
Fresh ground pepper
Salt

Prep 20-25 charcoal briquettes so they will be white and ready when the dutch oven is ready to bake. We use this handy contraption that looks like a pipe with a handle on it. You put coals in the top part and in the bottom you put some newspaper. This is a super easy way to get your coals lit fast and easy.

Place thin sliced potatoes in bottom of the dutch oven. Mix in the onion slices. Sprinkle evenly over top the pepper, salt, garlic and paprika. Melt the butter and mix with the milk and flour. Pour this mixture on top of the potatoes and onions. Sprinkle the Parmesan and shredded cheese on top.

Place dutch oven lid on top. Place 8-10 coals evenly on the bottom, you can put them on the ground or we like to use a tin plate. Sit the dutch oven on top. Place 12 coals evenly around the top. About every 15 – 20 minutes, turn the dutch oven a half turn. This ensures a more even bake since some coals may be burning hotter than others. As hard as it is to resist, do not open your dutch ovens during baking since it lets out a lot of the heat. Once you think your meal may be done you can pull the lid and check. Typically the dutch ovens bake similarly to the time it would take in a regular oven unless it is really cold out and then it takes a little longer. Our scalloped potatoes took about 30-40 minutes.

Dutch Oven Mac & Cheese:

Boil 3 cups of elbow to al dente in a large pot and drain

Heat half pint of heavy whipping cream with about 3 cups of milk and a small package of Cream Cheese.

Make a roux of 3 TB of Flour and half a stick of margarine or butter.

As the roux gets to a light brown whisk in the cream, cream cheese, and milk
Then added 1/2 C of Parmesan cheese

1 TB of garlic Salt
1 TB black pepper
1 TB dry Mustard
1 TB yellow prepared mustard
One egg tempered with a little of the mixture and whisked well before adding slowly to the mix
2 tsp of Paprika
1 tsp of Seasoning Salt

With a 4 Cup bag of shredded Sharp Cheddar Cheese open

The DO was seasoned well with margarine then layered the bottom with the first tier of cooked
macaroni and added enough shredded sharp cheddar
to cover it, and sauce to cover that. This is repeated three times or so in the 10 inch DO.

On the top cover this with Italian Seasoned bread crumbs, some Parmesan, and enough
sharp Cheddar to melt into it and make a good crunchy cheese topping. (this will use about 3 cups)
I also put about seven pats of butter over top of the macaroni before
covering with the cheese.

Last, pour milk gently down the inside of the Dutch Oven until if fills just up to the bread crumbs but is still below them. Now it's time place the lid on the Dutch Oven and bake.

This cooks for a half hour rotating the DO 1/3 turn every 10 minutes and then turning the lid 1/3 of a turn each time. When finished remove from the fire and lift lid off and dump the coals off the lid completely before replacing the lid. This will rest about 15 minutes
before serving.

This recipe could be cut in half and serve several people. I've Wow'ed a lot of people with this.

Horseradish can be used in both the scalloped potatoes and mac & cheese recipes. A heaping tablespoon used in either of these recipes would be a good start. The idea is that you want enough to enhanse the flavor but not so much that it is obvious. Those eating your cooking should notice there is something special but not know instantly

that it is Horseradish.

Fruit Cobblers are easy to make in a Dutch Oven and are

a welcome dessert. A cake mix, a can of 7up soft drink,

some butter and sugar along with a larger can of Pie filling

can produce a nice fruit cobbler. If you have fresh Apples

or Peaches these can also make good cobbler.

Grease the inside of the Dutch Oven with the butter including the inside of the lid. Add the fruit pie filling or fresh fruit and a couple cups of sugar. 5 medium sized

Apples or 10 peeled Peaches with the stones removed.

If fresh fruit is used sugar will be needed. Cinnamon, Nutmeg, Vanilla can also be added. The cake mix is poured over the fruit and then the 7up soft drink poured over that. The lid is set on the Dutch Oven and then it is placed in the fire for about 30 minutes.


				*Grill Master eDJ* *Dutch Oven Cooking*



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		Cooking with Dutch Ovens Some Grill Masters enjoy cooking in cast iron Dutch Ovens. These are most commonly 12 inches in diameter and 6 quarts in capacity. They are made for cooking in camp fires and generally made of cast iron with 3 legs under them to sit on hot coals and a special ringed lid to hold hot coals on the lid. Some memorable food can be cooked in these in a fairly short time of cooking. This is a Dutch Oven full of Macaroni and Cheese waiting to go on the fire for about 35 minutes. The pasta was already boiled and the dish is like any other casserole. This Dutch Oven contains scalloped potatoes with horse radish. It is a memorable dish and can have those who got to try it talking to others about it for some time. Here is a chart showing the numbers of briquettes that would go under and on top of a Dutch Oven of various sizes in diameter. This will effect the cooking temperature that would be optimal for the particular food to be cooked. Boy Scout Dutch Oven Cookbook & Recipes Dutch Oven Scalloped Potatoes 4 cups thin sliced red potatoes (skin on) ½ medium size onion cut in thin slices 1 ½ cups milk 3TBS butter 2 TBS flour ½ cup shredded cheese (cheddar/Colby/Monterrey jack mix is what I used) ¼ cup grated Parmesan cheese 1TBS garlic powder 1TBS paprika Fresh ground pepper Salt Prep 20-25 charcoal briquettes so they will be white and ready when the dutch oven is ready to bake. We use this handy contraption that looks like a pipe with a handle on it. You put coals in the top part and in the bottom you put some newspaper. This is a super easy way to get your coals lit fast and easy. Place thin sliced potatoes in bottom of the dutch oven. Mix in the onion slices. Sprinkle evenly over top the pepper, salt, garlic and paprika. Melt the butter and mix with the milk and flour. Pour this mixture on top of the potatoes and onions. Sprinkle the Parmesan and shredded cheese on top. Place dutch oven lid on top. Place 8-10 coals evenly on the bottom, you can put them on the ground or we like to use a tin plate. Sit the dutch oven on top. Place 12 coals evenly around the top. About every 15 – 20 minutes, turn the dutch oven a half turn. This ensures a more even bake since some coals may be burning hotter than others. As hard as it is to resist, do not open your dutch ovens during baking since it lets out a lot of the heat. Once you think your meal may be done you can pull the lid and check. Typically the dutch ovens bake similarly to the time it would take in a regular oven unless it is really cold out and then it takes a little longer. Our scalloped potatoes took about 30-40 minutes. Dutch Oven Mac & Cheese: Boil 3 cups of elbow to al dente in a large pot and drain In a separate pot Heat half pint of heavy whipping cream with about 3 cups of milk and a small package of Cream Cheese. Make a roux of 3 TB of Flour and half a stick of margarine or butter. As the roux gets to a light brown whisk in the cream, cream cheese, and milk Then added 1/2 C of Parmesan cheese 1 TB of garlic Salt 1 TB black pepper 1 TB dry Mustard 1 TB yellow prepared mustard One egg tempered with a little of the mixture and whisked well before adding slowly to the mix 2 tsp of Paprika 1 tsp of Seasoning Salt With a 4 Cup bag of shredded Sharp Cheddar Cheese open The DO was seasoned well with margarine then layered the bottom with the first tier of cooked macaroni and added enough shredded sharp cheddar to cover it, and sauce to cover that. This is repeated three times or so in the 10 inch DO. On the top cover this with Italian Seasoned bread crumbs, some Parmesan, and enough sharp Cheddar to melt into it and make a good crunchy cheese topping. (this will use about 3 cups) I also put about seven pats of butter over top of the macaroni before covering with the cheese. Last, pour milk gently down the inside of the Dutch Oven until if fills just up to the bread crumbs but is still below them. Now it's time place the lid on the Dutch Oven and bake. This cooks for a half hour rotating the DO 1/3 turn every 10 minutes and then turning the lid 1/3 of a turn each time. When finished remove from the fire and lift lid off and dump the coals off the lid completely before replacing the lid. This will rest about 15 minutes before serving. This recipe could be cut in half and serve several people. I've Wow'ed a lot of people with this. Horseradish can be used in both the scalloped potatoes and mac & cheese recipes. A heaping tablespoon used in either of these recipes would be a good start. The idea is that you want enough to enhanse the flavor but not so much that it is obvious. Those eating your cooking should notice there is something special but not know instantly that it is Horseradish. Fruit Cobblers are easy to make in a Dutch Oven and are a welcome dessert. A cake mix, a can of 7up soft drink, some butter and sugar along with a larger can of Pie filling can produce a nice fruit cobbler. If you have fresh Apples or Peaches these can also make good cobbler. Grease the inside of the Dutch Oven with the butter including the inside of the lid. Add the fruit pie filling or fresh fruit and a couple cups of sugar. 5 medium sized Apples or 10 peeled Peaches with the stones removed. If fresh fruit is used sugar will be needed. Cinnamon, Nutmeg, Vanilla can also be added. The cake mix is poured over the fruit and then the 7up soft drink poured over that. The lid is set on the Dutch Oven and then it is placed in the fire for about 30 minutes.