Results 1 to 13 of 26
02-18-2011, 02:58 PM #1
Any Ducth Overn Cookers out there?
I lurk around here every now and then but have never seen anything for us DO cookers.
02-23-2011, 12:44 AM #2
The only thing I have made in mine is navy bean soup. Next will be tortilla soup or swiss steak. I do want to start using it more...
02-23-2011, 06:55 AM #3
Best way to cook in my opinion.
Been a Scout leader since I can remember.
You can turn the lid upside down for cooking eggs, or pancakes.
The key to baking is to remember the majority of the coals go ON the lid.
( 1/3 of the coals on the bottom, 2/3 on the lid )
One Kingsford coal will last about 20 mins. and will raise the temp about 25 deg.
The best oven you'll ever use.
If you need some recipes or other hints, pm me.
02-23-2011, 07:36 AM #4Professional Member*
- Join Date
- Dec 2010
- The Quad-Cities area (midwest).
The only experiance I've had with one is when I went camping with my son's boy scout troup.
The troup leader knew his stuff and he made a cherry pie one evening in a Dutch oven.
I wasn't holding out much hope of the pie turning out, but it was absolutely the best.
02-23-2011, 09:05 AM #5
I have a nice DO. Everytime I try to use it I end up burning stuff. Or half the food comes out undercooked and the other stuff is burnt. There must be a knack to it.
There are DO contests all over the country just like BBQ competitions.ESSAYONS
02-23-2011, 08:18 PM #6
Yes sir. It's a joy to use a DO. I have a 14, as in diameter. It's a lot of fun, and it's just about time to start using it lots-- Spring!It's great to be alive and pumping oxygen!
02-23-2011, 09:54 PM #7Professional Member
- Join Date
- Nov 2008
- Altamont, IL
Earning the rank of Eagle Scout and working on camp staff ,we mastered DO cooking and feasted like royalty. Peach cobbler is the best. I'll have to see if I can find the rule of # of briquettes to reach desired temps. You must season the DO for best results. A thread exists on here with instructions.
Good CookingIn GOD We Trust
02-25-2011, 09:19 AM #8
The key to Dutch oven cooking/baking is to spend the time and 'season' your oven. ( like when I start a new wort for brewing, this is best done when your wife is at work! )
Also, stay with cast iron ovens made by one of the top companies.
Never use any soap to clean cast iron skillets or ovens. The soap will come back out when the oven/skillet is heated.
To plug the Scouts, do a search of some of their sites for hints and help.
A nice feeling when your biscuits 'float' out of your oven...
02-26-2011, 02:16 PM #9Professional Member
- Join Date
- Jun 2007
- Northern California
No other way to cook! I have done it all in a dutch oven. Biscuits, cakes, pies, stews, soups, oh and cobblers. I use a hanging hook system to control heat. The keys keep ovens cured, watch and regulate that heat it is different every time. Camp fire cafe is a great sight for recipes and tips there cook book is great. I love this stuff and everyone else does too!!
02-27-2011, 10:32 AM #10Professional Member
- Join Date
- Jan 2010
03-06-2011, 02:50 PM #11
Ok then...lets share some of our favorite recopies, or make requests, and provide some tips and tricks.
Here is one my favorites.
Sausage Cheese Onion Loaf
½ Tbs. yeast (Like SAF Instant)
½ cup warm water (100-110F) Inportant; too hot kills the yeast, too cold slows rising
Ό cup sugar
1 tsp. salt
1 Tbs. vegetable oil
1 egg, lightly beaten (Hint: take egg out ahead of time and let warm to room temp.)
2-3 cups of flower
8 oz. Jimmy Dean Pork Sausage (I use more)
8 oz. extra sharp cheddar cheese, shredded (I use more)
1 small red onion, finely chopped.
Mix dry ingredients. Add water, oil and beaten egg. Add a cup of flour, and then slowly add until dough pulls away from the side of the bowl. Sprinkle flour on board and knead until dough is well formed. Cover in an oiled bowl until doubled. (Hint make sure area is warm, free of drafts and vibration) While dough is rising mix onions and cheese together and set aside. Brown the sausage and drain well. Crumble the sausage fine and add onion-cheese mixture. Roll the dough into rectangle Ό inch thick, 10 inches wide. Spread the sausage, onion-cheese mixture to within one inch of the edges. Roll up from the long side and place into a 12 inch D.O.
Let proof again until doubled in size. Bake at 350 degrees for about 45 minutes. (7-8 charcoal coals on bottom, 16-18 on top) When you thump the top and it sounds hollow, remove from oven and place on wire rack to cool.
Slice and serve with butter or jam or even pork gravy.
03-06-2011, 02:58 PM #12
Also, every 10-15 minutes rotate the DO 1/4 turn. I rotate the DO one way and the lid in the opposite direction.
03-08-2011, 06:57 AM #13
Not sure if this has happened to you, but I have acquired a lot of my ovens from people who did not season them or left them to rust.
Have enough sizes to feed a small army and still can't pass one up.
I plan on doing some section hikes of the AT this summer and fall, so I won't be able to take an oven.
Found this one, and thought I'd give it a try.
At 9.5 oz, shouldn't put me too far over on my base weight.
Sometimes you just gotta bake...