Reply
 
Thread Tools Display Modes
Old 02-26-2015, 10:49 PM   #11
Senior Member
 
Join Date: Jan 2014
Location: Tomball, TX
Posts: 298
Start with biscuits, real deal scratch made drop biscuits. Once you get biscuits perfected, you will be able to bake/cook about anything. Be ready to burn a few, it takes a little practice to get the temps right. I would recommend a dutch oven table, that way you are not on the ground all the time, and you can help shield the coals from the wind.
__________________

__________________
ST Williamson
Current TV:'14 F350 Lariat CrewCab, 4x4 Short Bed SRW Diesel w/ Pullrite 2700 (16K)
Current
Fiver: '15 Puma 295BHSS Anniversary Edition
Past TV: '13 F150 HD Payload SCrew EB, '08 Tundra CrewMax 5.7L, '02 'Burb 5.3L, '97 Dakota 3.9L
Past Trailers: '09 Wildwood LE 27RB, '02 Palomino Yearling RL, '87 Jayco 1006dlx
campingwilliamsons is offline   Reply With Quote
Old 02-26-2015, 10:54 PM   #12
Senior Member
 
The Wandering Irishman's Avatar
 
Join Date: Jun 2014
Location: Bloomington, IL
Posts: 125
Quote:
Originally Posted by Yarome View Post
I would cook that off through your ovens self cleaning cycle and start from scratch with natural fats.
That's a great point...I had a Dutch Oven that I've been using on and off for years, with some neglect, so when I got another one decided to completely start over with both at the same time. I put them on my gas grill, upside down, and cranked the heat. Thing got to 700* F!! Burned off all the yuck from the old and the "pre-seasoning" from the new. Once they cooled I took 00 steel wool to them to remove any surface rust. Then I just used Crisco (open to suggestions on what's best here.....) and several more rounds in a 250* F grill to season. They came out beautifully and I feel both work better than ever.

After I'm done cooking with the DO and wash it thoroughly (again, NO soap!), I set it over a heat source (campfire, grill, stove) and heat it up to dry it. Then I give the inside a coating of Crisco and melt that in. Another quick wipe of a paper towel to get the excess and that's how I store it, ready to go next time.

Tom
__________________

__________________
The Wandering Irishman

2014 Georgetown 351DS, 5 kids, 2 dogs, and an amazing wife!

The Wandering Irishman is offline   Reply With Quote
Old 02-27-2015, 12:48 AM   #13
Senior Member
 
Join Date: Jan 2014
Location: Tomball, TX
Posts: 298
Crisco works very well for seasoning in my experience. I have a few cast iron skillets that get used pretty regular, and crisco or olive oil is all we use on them. The dutchies don't get used as often, but crisco or olive oil again is what we use.

Cleaning tip: When they are new, or you cook something with sugar, you will get some stuff burnt on. Oil and salt made into a light paste work very well at removing the stuck on goo without removing the seasoning. Wipe it all out when you are done, and you can store them that way. Lots of chuck wagon cooks only clean by this method and never use water. Another trick that works is oil and a ball of aluminum foil. The foil is soft enough that it will not hurt the seasoning.

My one last "tip": When storing, before you put the lid on, take a small square of paper towel, double it over a couple of times to make a "wick" about 1 inch wide, and place that between the lid and the oven at one edge. This will keep the fresh oil/fat/etc. from going rancid during long storage periods. Also, if you get some condensation build-up, it will help any water that accumulates inside the oven to "wick" out. I have been doing this for years, and I have never had to deal with rancid oil or had to re-season an oven, even if they were put up for long periods.
__________________
ST Williamson
Current TV:'14 F350 Lariat CrewCab, 4x4 Short Bed SRW Diesel w/ Pullrite 2700 (16K)
Current
Fiver: '15 Puma 295BHSS Anniversary Edition
Past TV: '13 F150 HD Payload SCrew EB, '08 Tundra CrewMax 5.7L, '02 'Burb 5.3L, '97 Dakota 3.9L
Past Trailers: '09 Wildwood LE 27RB, '02 Palomino Yearling RL, '87 Jayco 1006dlx
campingwilliamsons is offline   Reply With Quote
Old 04-03-2015, 03:20 PM   #14
Member
 
Join Date: Jan 2013
Location: Greenwood
Posts: 86
I buy a deli roasted chicken, debone it and then make a Chicken pot pie, and also chicken noodle soup. You can use pie crust for ease but bake it a little before adding the mixture. Also shepherds pie is another good one.
Don
__________________
darhike is offline   Reply With Quote
Old 04-03-2015, 08:48 PM   #15
Member
 
catseye's Avatar
 
Join Date: May 2014
Location: Raleigh, NC
Posts: 50
I did this one for a Dutch Oven Gathering, went over really well It's got peanut butter, chocolate and bacon....

Dutch Oven Peanut Butter Bacon Chocolate Bars - 50 Campfires
__________________
catseye is offline   Reply With Quote
Old 05-25-2015, 12:34 AM   #16
Member
 
Join Date: May 2015
Posts: 52
Years ago, I printed a bunch of recipes and left them at home, so I winged it. Everyone liked what I did so much, that I've never moved beyond the two recipes I came up with.

Dutch Oven Chicken Stew
Enough chicken parts to cover the bottom of your Dutch oven
Onions cut into quarters enough to cover the chicken
Potatoes enough to cover the onions, cut into quarters, or smaller if large potatoes
Carrots enough to cover the potatoes, cut into 1 to 2 pieces
1 box/bag frozen lima beans or green peas
2 cans of biscuits (enough to cover top if you make them yourself, Bisquick is great)
Olive oil
Beer or white wine (optional)

Start your wood fire two to two and a half hours before you plan to eat
Cover bottom of pot with olive oil
Season chicken to taste (I like lemon pepper)
Add the chicken
Cover it with the onions and add half the lima beans/green peas
Cover with the potatoes (salt/pepper them if you like)
Cover with carrots and add rest of lima beans/green peas

Pot should be full up to about 1.5 of the top.

Cover and cook on coals with coals on lid for about 1 hours. Check it after about 45 minutes, and add beer or white wine if it needs liquid (chicken broth, or even water, if you don't have beer/wine)

When done, add the biscuits to cover the entire top, cover, and let them bake the specified amount of time on package or in recipe.

I usually use the ready made biscuits in a tube, but it's better if you use Bisquick and prepare the drop biscuits. Just spread the dough over the top of the stew, pulling it to stretch it.

Dutch Oven Stuffed Peppers

Enough green peppers to cover the bottom of your Dutch oven
when placed upright. (Large camping oven uses 8 large peppers)
Italian sausage (sweet or hot) enough to stuff the peppers (4 pkgs of 6 sausages each)
1 cup cooked rice or cup uncooked minute rice
1 Onion, diced
1 package frozen corn (defrost enough so the kernels separate)
Fresh yellow squash cut into 1 chunks
2 large cans chopped tomatoes (or 4 boxes)
Bay leaf
Enough corn bread mix to cover the top (three boxes for largest oven)
Olive oil

Start your wood fire two to two and a half hours before you plan to eat
Cover bottom of pot with olive oil
Mix the onion and rice into the sausage
Cut the tops off the peppers, dice and add some to the sausage mix
Clean peppers, and stuff with the sausage
Set the stuffed peppers upright in Dutch oven
Tuck in the bay leaf between peppers

Pour the tomatoes into a large bowl and add the chopped onion, rest of diced peppers, squash, and frozen corn
Pour the tomato mix over the peppers. It should come to about 1.5 inches of the top.

Cover and cook on coals, coals on lid too, for about 1 hours.

When done, add the prepared corn bread mix to cover the entire top, and let it bake, covered, the specified amount of time on package or in recipe.

I use hot and sweet Italian turkey sausage. Two packages of 6 sausages each is enough to stuff 8 large peppers. Pork sausage is better! Use red and green peppers, and put hot sausage in the red ones, and sweet sausage in the green ones. Of course, if your crowd all likes hot or all likes sweet, then just go with that.
__________________
OutOfTheTent is offline   Reply With Quote
Old 05-25-2015, 01:33 AM   #17
Senior Member
 
mzbrandi's Avatar
 
Join Date: Apr 2014
Posts: 180
Quote:
Originally Posted by OutOfTheTent View Post
Years ago, I printed a bunch of recipes and left them at home, so I winged it. Everyone liked what I did so much, that I've never moved beyond the two recipes I came up with.



Dutch Oven Chicken Stew

Enough chicken parts to cover the bottom of your Dutch oven

Onions cut into quarters enough to cover the chicken

Potatoes enough to cover the onions, cut into quarters, or smaller if large potatoes

Carrots enough to cover the potatoes, cut into 1 to 2 pieces

1 box/bag frozen lima beans or green peas

2 cans of biscuits (enough to cover top if you make them yourself, Bisquick is great)

Olive oil

Beer or white wine (optional)



Start your wood fire two to two and a half hours before you plan to eat

Cover bottom of pot with olive oil

Season chicken to taste (I like lemon pepper)

Add the chicken

Cover it with the onions and add half the lima beans/green peas

Cover with the potatoes (salt/pepper them if you like)

Cover with carrots and add rest of lima beans/green peas



Pot should be full up to about 1.5 of the top.



Cover and cook on coals with coals on lid for about 1 hours. Check it after about 45 minutes, and add beer or white wine if it needs liquid (chicken broth, or even water, if you don't have beer/wine)



When done, add the biscuits to cover the entire top, cover, and let them bake the specified amount of time on package or in recipe.



I usually use the ready made biscuits in a tube, but it's better if you use Bisquick and prepare the drop biscuits. Just spread the dough over the top of the stew, pulling it to stretch it.



Dutch Oven Stuffed Peppers



Enough green peppers to cover the bottom of your Dutch oven

when placed upright. (Large camping oven uses 8 large peppers)

Italian sausage (sweet or hot) enough to stuff the peppers (4 pkgs of 6 sausages each)

1 cup cooked rice or cup uncooked minute rice

1 Onion, diced

1 package frozen corn (defrost enough so the kernels separate)

Fresh yellow squash cut into 1 chunks

2 large cans chopped tomatoes (or 4 boxes)

Bay leaf

Enough corn bread mix to cover the top (three boxes for largest oven)

Olive oil



Start your wood fire two to two and a half hours before you plan to eat

Cover bottom of pot with olive oil

Mix the onion and rice into the sausage

Cut the tops off the peppers, dice and add some to the sausage mix

Clean peppers, and stuff with the sausage

Set the stuffed peppers upright in Dutch oven

Tuck in the bay leaf between peppers



Pour the tomatoes into a large bowl and add the chopped onion, rest of diced peppers, squash, and frozen corn

Pour the tomato mix over the peppers. It should come to about 1.5 inches of the top.



Cover and cook on coals, coals on lid too, for about 1 hours.



When done, add the prepared corn bread mix to cover the entire top, and let it bake, covered, the specified amount of time on package or in recipe.



I use hot and sweet Italian turkey sausage. Two packages of 6 sausages each is enough to stuff 8 large peppers. Pork sausage is better! Use red and green peppers, and put hot sausage in the red ones, and sweet sausage in the green ones. Of course, if your crowd all likes hot or all likes sweet, then just go with that.



Sounds yummy. Will save these.


Sent from my iPad using Forest River Forums
__________________

mzbrandi is offline   Reply With Quote
Old 06-06-2015, 07:03 PM   #18
Senior Member
 
Join Date: Nov 2009
Posts: 110
some of my favorite new recipes are from the pillsbury web site. simply amazing what you can make with a can of crescent rolls and a few ingredients. the jalepeno popper, pizza layer cake and apple dumplings are favs. google sopapilla cheesecake for an awesome dessert that cooks great in a DO.

I saw some savory breakfast rolls at a local bakery last month and had to make some on a recent camping trip with my scout troop. I layed out two cans of crescent rolls into one big dough sheet. stir together 2 eggs, salt and pepper, 2 tbsp oil, 1/2 cup cheese and 1/2 cup crumpled bacon. add some chives if desired. brush it all on the dough and roll it up, cut into 6 slices. sprinkle some more cheese and bacon on top and bake about 25 minutes at 350. uh yeah, won't be any of those going to waste!
__________________
akcampr is offline   Reply With Quote
Old 06-06-2015, 07:22 PM   #19
Cyber Phrenologist
 
Radio's Avatar
 
Join Date: Jun 2007
Location: Fayetteville, GA
Posts: 1,699
Get a bunch of recipes here:

The Recipe Ring There's probably a better link to Byron's Dutch Oven Recipes but this is what Google gave me.

Use those parchment liners. Really, wonderful invention.

I had a friend of mine make me a steel plate, 1/8" thick, 14" x 14" square. I usually do my cooking with the oven and coals sitting atop this steel plate. I can put this arrangement on those park provided grills or up on a few rocks. Makes cooking easy, even if the ground is wet. And clean up is a snap, too, together with improved fire safety and not going to kill any tree roots or some such.
__________________
KU4OJ
Admin at www.openroadsradio.net, part of the Social Knowledge network.
"RVing and Amateur Radio served up on the same plate"
2008 (or is it 2009?) Rockwood 8280SS - 2007 F-150
Lot's of mostly Kenwood radios

Radio is offline   Reply With Quote
Old 06-06-2015, 07:43 PM   #20
Senior Member
 
Join Date: Dec 2012
Posts: 1,255
Quote:
Originally Posted by OutOfTheTent View Post
Dutch Oven Stuffed Peppers
I don't know how I missed this recipe before but sounds freaking delicious... Just so happens my pantry overfloweth at the moment.. Red and green peppers, onion, crookneck squash, zucchini, cabbage, vine tomatoes, spicy sausage, bay leaves.. check..

I'll have to do without the corn meal, but sounds like a great change of pace.

Thanks for sharing!
__________________

__________________
rana is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Virginia Campgrounds

Reviews provided by




ForestRiverForums.com is not in any way associated with Forest River, Inc. or its associated RV manufacturing divisions.


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:06 AM.