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Old 04-27-2010, 05:28 PM   #11
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If you get RFD-TV on a satellite or cable system, it has a good show, I think it's called Cowboy Cooking or something like that. It's on about every weekend, and they cook an entire meal using dutch ovens and cast iron stuff over open fires. It is amazing the different types of dishes they can do.

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Old 05-09-2010, 08:09 PM   #12
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I love me some Dutch Oven cooking!
I've got a few of them.
Putting them directly in the fire is a bad idea. Too hot to bake most things.
The best way to regulate the temperature is charcoal. You can use other methods, but it will take some trial and error. I like charcoal, or stovetop. (I have an outdoor gas stove) I sometimes use the stovetop itself, or add charcoal/stovetop combo.

Dump cakes need an even temperature (with top/bottom heat) to bake properly. Loads of websites out there...and the book LOVIN' DUTCH OVENS is very good.

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Old 01-22-2011, 09:35 AM   #13
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What is the best how-to on a dutch oven. My RV did not come with a propane oven so I have to start from scratch.
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Old 02-02-2011, 05:50 PM   #14
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I use charcoal on my DO's and it works perfectly and the heat is easily regulated. There are many good websites on DO cooking. This one is a pretty good one...

Once you get them seasoned properly they are perfect for cooking outside and, contrary to what you might think, fairly easy to clean. We use them every time we go camping and even on the back deck at home.
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Old 02-03-2011, 07:05 PM   #15
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We use our dutch ovens whenever we go camping, whether in the RV or tents, or river camping. I prefer charcoal, but wood coals work. I keep mine in a nylon cover. Inside the DO I keep in a zip lock bag: small auto body rubber spreader, it is great for cleaning; matches, dish soap, folding spatula and serving spoon, Boy Scout dutch oven pliers (the handiest i've seen anywhere!)kitchen sponge.
I usually put 30 charcoal briquets and newspaper in a gallon zip lock also. typical cooking I use 10 on the bottom, and 20 on top.
some people line the DO with foil to ease in cleaning. I find this affects cooking performance, I prefer to line mine with parchment paper. It doesn't affect the cooking, and clean up is super easy. you can find round parchment paper sheets at camping stores, but buying a roll from your grocery store is a lot cheaper.
My wife's favorite is game hens with stuffing and red potatoes. My son likes to make apple dumplings. My fav is sour cream chicken enchiladas. My 12" and 10" anodized aluminum ovens nest together for transport, and weigh less than one cast iron oven. We use those the most.
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Old 03-28-2011, 07:48 PM   #16
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Never tried this method of cooking but it definetly will be on the agenda this summer. Check this site out

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Old 04-07-2011, 09:55 PM   #17
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We've made a ton of stuff in our DO's - we have 3 of them in various sizes. Prime rib is AWESOME! Enchiladas, Mac & cheese, ribs, chili, meatloaf, stew, cakes and cobblers, breakfast, etc. And we hang our DO over the fire with a Lodge cast iron tripod. We've even baked fresh bread! Fellow campers have always been amazed with our cooking abilities. Our DO's our very well seasoned and have not been exposed to soap in years. We did all this while tent camping and cooking completely outside. We're awaiting delivery of our new Rockwood 8293 RKSS in a month or so. Our DO's will be the first things we find a place for!
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Old 04-07-2011, 11:03 PM   #18
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Only if I was that good.
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Old 04-07-2011, 11:35 PM   #19
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Since Utah is the heart of Dutch oven country & the home of the International Dutch Oven Society I have to put a plug in for them. IDOS - International Dutch Oven Society If you want to see what is possible go to the 2011 IDOS WCCO page & look at some of the pictures. This is the world championship Dutch oven cook off & they elevate black pot cooking to gourmet fare!
Here is a link to the local newspaper article on this cookoff with some of the recipes of the winners.
Dutch oven champions: Idahoans win international competition | Deseret News
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Old 04-08-2011, 04:10 AM   #20
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A good geocaching friend of mine is a Boy Scout leader, and I am always amazed watching him cook all the things he does in dutch ovens.

At his suggestion, I bought the following book. It is extremely good for the beginner, and even tells you how many charcoal bricks go on/under the DO for each recipe. My friend also explained to me that I wanted a good brand oven, like LODGE, and to make sure it had a lip on the lid to keep the charcoal bricks from sliding off when you removed the lid. The Scout's Outdoor Cookbook (Falcon Guide) (9780762740673): Christine Conners, Tim Conners: Books

I didn't know it, starting out, but there are all kinds of DO clubs. We have one that meets every second Saturday at one of the local state parks, as well as has regional competitions. I have found that DO cooks are always great people and are willing to help out newbies with their sage advise. You can really cut your learning curve time down, by attending a meeting like this and watching/asking a few questions.

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