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Tag Archives: Dutch Ovens
Tucked away in our storage we have some Dutch ovens that are built for use on a stove. This means no ring around the top to hold coals and the legs on the bottom are missing. However, these are good US made cast iron Dutch ovens so I wanted to use them with our outdoor cooking setup.
A simple solution was to make a tripod to hold them above the fire. This can be useful for keeping things warm and cooking foods like stews or soups. So we took three lengths of ½ inch rebar and built a tripod. …Read More...
Minimize smoke and odor while using a Dutch oven
There are several ways in which you can cook on a Dutch oven, but a common one is to use charcoal. This minimizes smoke and odors. Cooking with wood produces more smoke and requires a substantial amount of wood to create the coals you need. The charcoal is normally placed both on top of and underneath the Dutch oven.
A general rule of thumb to produce approximately 350° of heat is to take the diameter of the Dutch oven and double the number. You then use that many total briquettes. …Read More...
Yesterday I was talking to a friend and he mentioned the idea of burying Dutch ovens in the ground while cooking. It has been years since I even though about doing it. So today, while I am still thinking about it I will write about it.
This method is to bury your Dutch oven in coals. It is sort of like slow cooking with a Wonder Oven or a crock-pot. This method is often used when out hunting or fishing. You dig a hole approximately 18-20 inches deep and 20-24 inches in diameter in the center of the campfire pit. …Read More...
These recipes are good for Dutch oven cooking
Rice and Corned Beef
- 1 ½ cups brown or white rice
- 3 cups water
- ½ tsp salt
- 2 12oz cans corned beef
Place rice, water and salt into oven and cook for 30 minutes. Slice corned beef, and place it on top of rice and cook for 15 minute more or until rice is done. Serves 8
- 2 lb ground beef
- 1 medium onion, chopped
- 1 tbsp olive oil
- 1 15oz can chili beans
- ½ tsp chili powder
- ½ tsp salt
- 1 8oz can tomato sauce
- 2 6oz pkg corn bread mix
Brown beef and onion in the oil in open oven.…Read More...
I recently got a new 8-quart Lodge Dutch Oven measuring 12″ in diameter by 5″ tall. This is the one with the three legs and the rim around the top to hold the coals. This is the classic size Dutch Oven that is widely used by boy scouts, girl scouts, chuck wagon cooks, and outdoor enthusiasts of all kinds.
The modern version is sold “pre-seasoned” and ready to cook in. …Read More...