Since I started to cook in a Dutch oven, I’ve figured that some day I would get a large Dutch oven to cook the Thanksgiving turkey. The only Dutch oven I knew that was that big was the Maca Elk. It is big enough to cook a 20 pound turkey. I went to their web site and read that they would no longer make these Dutch ovens. So I decided to get one while I had the chance. It was expensive, but it could be the only time in my life that I can get one.
Unseasoned Maca Elk Dutch Oven
This is a big Dutch oven. It measures 12″x16″ and is 9″ deep. Shipping weight was 60 pounds. I really like the scene cast into the lid of the oven. The only negative is it does not come preseasoned. I did some digging online about seasoning a large Dutch oven and found some ideas. The best was this post on the IDOS forum. I figured that I am not the only person that doesn’t really know how to do this, so I decided to post how I season my new oven using the process used in that forum post. Hopefully this will go smoothly, I’ve only seasoned cast iron in my kitchen oven. Continue reading
We took the new Rockwood Roo 233S to Elk Neck State Park. This was our first trip out in the new camper. We had some chilly weather and it rained a little, but it was a good trip. We tried out all the systems in the new camper. I’ll start out with some pictures and throw in some commentary along the way.
We were in site 18 of the Northeast loop. This loop is full hookup, so it gave us full use of everything in the camper. Here’s a couple of shots of the site.
I’ve been cooking with a Dutch oven for about a year now. I decided to try my hand at something that requires a little more prep and cook time. I was over on Byron’s Dutch Oven page and came across his Barbecue Beef Brisket recipe. I used that as a starting point, but changed it a bit to better fit my family’s tastes.
- 2-3 lb. beef brisket
- 3 cloves garlic
- 1 Tbsp onion salt
- 1 Tbsp celery salt
- 1/2 Tbsp black pepper
- 3 Tbsp liquid smoke
- 2 onions
- 1/2 cup chili sauce
- 1/2 cup brown sugar
- 1/2 cup apple juice
- 1/2 cup Worcestershire sauce Continue reading
While on my constant quest for Dutch oven meals for camping, I came across Crispy Italian Chicken.
- 2 cups cheese and garlic croutons
- 1 egg
- 4 skinless chicken breasts
- 1 cup spaghetti sauce
- 1/2 cup shredded mozzarella cheese Continue reading
As readers know, I like to cook and really like cooking in my dutch ovens. But most of what we cook is fattening, but it is so good. So I went looking for some lighter dishes. I stumbled upon the Everyday Dutch Oven blog’s Shrimp and Mango Tacos and decided to give it a try.
- Olive oil
- 1 1/2 lb. medium shrimp
- 3 garlic cloves
- 3 tsp cumin
- 2 mangos
- 1/4 cup cilantro
- 3 tsp. lime juice
- Mango salsa
- Cheddar-Jack cheese
- taco sized flour tortillas Continue reading
I was trying to figure out something to cook in the dutch oven this weekend. I’ve never made a roast chicken, so I decided to give that a try. I didn’t really follow a recipe, so here’s what I did.
Clean out the chicken. I would normally tie the legs and wings to ensure they didn’t burn, but I had problems finding the twine.
Put a trivet in the 12″ deep dutch oven. Oil it up well. Place the chicken into the dutch oven. Sprinkle the seasonings on the chicken and inside the chicken cavity. This time I used Famous Dave’s Country Roast Chicken seasoning, but use what you like.
Lid and cook at about 350F. As I’ve said many times, I use the Dinwiddie method of heat control. So I put 1 ring of coals under the oven and 1 1/2 rings of coals on the lid. After about an hour, replace the coals with another batch of fresh coals. Total cooking time is 1 1/2 hour to 2 hours.
We went camping this past weekend at Susquehanna State Park in Maryland. We consider this our home campground since it takes less than 30 minutes to get there. The trip came up quickly, so we didn’t discuss meals. My wife planned waffles and sausage. But I didn’t feel like making waffles but found that I had a recipe for German pancakes in my camping cookbook. We had all the ingredients except lemon juice, so decided to give it a try.
Very hot Dutch oven
- 1 1/2 cups milk
- 1 1/2 cups flour
- 9 eggs
- 6 Tbsp butter
- 3/4 tsp salt
- powdered sugar
- lemon juice
Start the coals. This requires a very hot oven, so I completely filled the chimney with coals. With this many coals, it took almost half an hour for the coals to start. Continue reading
On the camping trip, we tried a new dish in the dutch oven. I made sausage souffle for breakfast the one morning. Actually, it took me longer to make than I expected, so it turned out to be brunch instead.
- 12-15 slices of bread, cubed
- 1 lb. cheddar cheese, grated
- 3/4 cup milk
- 6 Tbsp butter, melted
- 18 eggs
- 1 tsp. dry mustard
- 1 lb. sausage
- salt & pepper to taste Continue reading
I think that in every marriage, each person brings some of their own family into the union. Nowhere is this more true than with food. We each bring in recipes that we have grown up with. My favorite dish that my wife brought into our marriage is scalloped potatoes and ham. She makes this so good that her mother even recognizes that my wife makes it best.
Since I have been cooking a lot in the dutch oven, she wanted me to try making it in the dutch oven. This is the first dish that I have attempted to make in the dutch oven without having a recipe specifically for the dutch oven. Continue reading
We are always looking for other meals to work into the rotation. This week, we tried Chili Cornbread Pie in the dutch oven. This takes a little longer than that quick & easy chili recipe I shared a couple of months ago, but not much longer. The cornbread is cooked on top of the chili.
- 1 lb. ground beef
- 1 medium yellow onion, diced
- 1/2 cup red bell pepper, diced
- 4 cloves garlic, minced
- 1 15 oz. can black beans, drained & rinsed Continue reading