Introduction to Dutch Oven Cooking
As one of the oldest forms of outdoor cooking, Dutch oven cooking is one of my favorite ways to prepare a meal. Roasting, stewing, frying – even baking – anything is possible in a Dutch oven. The Dutch oven is designed to be hung over open-flame fires, placed on the ground over coals or buried underground in coals.
Dutch Oven Cooking Methods
Open Flame Cooking:
A teepee fire or a lazy man’s fire can be used when the Dutch oven is used as a kettle. The kettle is hooked to a tripod and hung over the open fire like a spit. It can also be hooked onto the end of a pole that is placed on a large rock, with another heavy rock anchoring it down at the other end.
Charcoal Briquets:
Charcoal briquets are the easiest way of creating heat in the Dutch oven. Once they are hot, they will last approximately an hour to an hour and half, giving your oven consistent and quality heat. If you are going to fry in your Dutch oven, just place charcoal briquettes underneath the oven and watch how it fries. If it is cooking much faster than it cooks at home, remove a few of the briquettes. If it is slower, add a few more. As you practice, you will gain the technique to cook it just the way you want.
Baking in a Dutch Oven:
When baking in the Dutch oven, there is a technique used to create a 325-degree oven. First, take the size of your oven. This will be the number that is on the top of the lid. For example, if it is a No. 10 Dutch oven, you would subtract three, giving you seven briquets to place under the oven. You then add those three to the 10 (equaling 13) and place them on the lid of the oven. This will be the best temperature for baking anything you want.
Dutch Oven Cooking with Coals
If you are using charcoal briquets to make coals, place the number of briquets on both the top and bottom of the Dutch oven according to the following suggestions. Leave about a 2-inch-square space between briquets, forming a checkerboard pattern.
| Size of Oven | Briquets on Top | Briquets on Bottom |
|---|---|---|
| 8-inch | 11 | 5 |
| 10-inch | 13 | 7 |
| 12-inch | 15 | 9 |
| 14-inch | 17 | 11 |
| 16-inch | 19 | 13 |
– Coals: Coals from a campfire can be used to cook in a Dutch oven. It is best if you have hard wood, which will create very hot coals that will last long enough to cook your food. Oak or wood from fruit trees are in the hard wood category. Softer wood, such as aspen, will be hot in the beginning, but lose its heat rapidly.
Here is one of the best Dutch oven recipes you’ll ever try!
Cowboy Potatoes Recipe
Ingredients:
- 12 medium potatoes, sliced
- 3 medium onions, diced
- 12 slices bacon, diced
- Salt and pepper to taste
- 1 to 2 cups frozen peas
- 2 cups cheddar cheese, grated
Instructions:
- Brown the bacon in a 12-inch Dutch oven using 15 coals on the bottom.
- Once browned, remove bacon with a slotted spoon and place on a paper towel to drain.
- Lightly brown the onions in the bacon grease.
- Stir in the sliced potatoes, salt, and pepper, and cook for 35-40 minutes until potatoes are tender (using 9 coals on the bottom and 15 on top).
- Once the potatoes are tender, stir in frozen peas and bacon.
- Sprinkle the cheese on top, remove coals from the bottom, and leave approximately 15 coals on top to melt the cheese.
- Serves 8-10.
