Unfortunately, I can't cook on top of the woodstove, but would still like to start using my cast set a bit more for "warming" meals. Whatcha got?
My favorite Dutch oven recipes are apple cobbler and "mountain man breakfast" The cobbler is just 2 cans of apple pie filling dumped in the bottom, cake mix dumped on top of that, 1/2 a stick of butter pads placed all around, then 1/2 a bottle of sprite poured in. 18 coals on top, 9 on bottom. Rotate 45 degrees every 15 minutes for 45 minutes. Mmmm I'll have to find the breakfast recipe, don't know it off the top of my head. But it's basically just a breakfast casserole with sausage, onions, peppers, potatoes, eggs, cheese, etc
Just did a pot roast in mine last night. Cross rib roast from the little bull I slaughtered last month. Sear that in the DO, then deglaze with red wine, balsamic, a little water or broth, add in onions, celery, carrots, potatoes, or I used sweet potatoes since I dug 'em up from the greenhouse yesterday. Any root crops will work. Put that on top of the wood stove for however long it takes to get the thing to pull. For my little roast that was about 3 hours. Yum.
A breakfast we often do when camping in the DO is a throw together. Fry about 1# of bacon and 1# of sausage, save about 1/2" of drippings, about 2" of hash browns on the bottom and about 1" on the sides, a layer of sausage and bacon, another 1" layer of hash browns, 3 layers total, break a dozen eggs on top, 12 briquettes on the bottom and 12 on top, when its about done throw 1# of cheddar cheese on top. This usually feeds about 8 people.
That sounds good S. Roche ! We will need pictures of that the next time you make it. And you'll have to tag me with the @ symbol so I don't miss it!
This sounds good. I assumed when you said cake mix dumped on top, it was dry and the butter and sprite give it what it needs to be cake or do you mix it up as per box instructions and throw it in.
A cool wet day here, perfect for making a stew in the Dutch oven. Going to go get some ingredients and a bottle of burgundy. This will be a stove top/conventional cook though. I don't have the facilities otherwise.
Yep, just dump it in dry. The butter, sprite, and apples make it moist. Last time I made it I forgot the sprite and it was still great, so I think most of the moisture comes from the pie filling.
I doubled the stew and quickly realized I needed 2 pots. Only one is official Dutch oven however not cast. Beef is tender from 1:20 in the oven. Just added the veges. It has some thickening to do still.
Did a big pot of chili next to the stew. I have many many freezer container dinners for the next few months. About 2 gallons in a 10 gallon pot.
And my wife went by the bakery bad got some fresh rye bread.....This stew is going to be good. It was good. And now I have the pots outside cooling before bagging meal portions and freezing.
Dang Paul B! That's a beautiful thing right there. Nothing better this time of year than stew and a big chunk of crusty bread. Nicely done.
This thread needs to be resurrected. Tonight it'll be beef stew with dumplings. Starting out with every bodies favorite, bacon.
And in the end I scorched the stew and it wound up tasting like a burnt parsnip. :-( Such is cooking on an open fire.
I made a nice beef stew on the stove top today. But I have been there as far as the scorching. I made this chicken stew out in the mud oven last year and it boiled off quite a bit. The wife was not too impressed that I heavily coated her new dutch oven with soot. It turned out pretty good, no burnt flavor. That's too bad about your meal tonight.
