sixshot
Buckeye
Just finished doing a very large dutch oven cookout for 250-300 people at a church outing. Six of us used 26 dutch ovens to feed this large group & when we were done we had half a plate of taters left & one plate of chicken.
We cooked over 100 lbs of chicken & had 8 large dutch ovens filled to the top with spuds. The ladies provided the salads, drinks, rolls & desserts. Its actually quite easy to feed large groups of people when using dutch ovens once you get the hang of it.
I like to cook with charcoal & that way you can double stack or even triple stack the ovens. You can see my steel platform used to set the ovens on, its insulated underneath with a piece of particle board to keep the heat from getting to my tailgate.
This is part of the 26 dutch ovens we used, the others cooked with propane, I prefer to use charcoal.
This is how you double stack your ovens, these are full of dutch oven taters, one is a #16 oven, the other 3 are #14 ovens, you have charcoal on top & bottom. With a little experimenting its easy to cook dutch oven chicken in one oven, have another one on top filled with spuds, another with dutch oven bread & a fourth oven with your peach cobbler, all on the same platform. Anything that needs stirred occasionally needs to be on top.
I like to use a huge cast iron skillet, 16" across to brown the chicken, get the cooking oil very hot, brown the chicken on each side, this only takes 2-3 minutes per side, drain off the excess oil & place in the dutch oven & slow cook over the charcoal, you don't want to hurry chicken!
This chicken was BBQ'ed using KC Masterpiece sauce, use what you prefer.
For dutch oven taters "deluxe" I like to dice 3 lbs of bacon for a #14 oven, cook it crisp & remove the bacon pieces, leave the bacon grease, add 1/4 lb margarine & 1/4 cup cooking oil, season to taste, I like to use salt, pepper & Johnny's seasoning. Dice 2 large onions & add everything to the oven. You want the taters sliced coarse. When the taters are done add 2 lbs of your favorite cheese & sprinkle the crisp bacon over top of the cheese. This will feed 20-25 people unless they are motorcycle cops!
Dick
We cooked over 100 lbs of chicken & had 8 large dutch ovens filled to the top with spuds. The ladies provided the salads, drinks, rolls & desserts. Its actually quite easy to feed large groups of people when using dutch ovens once you get the hang of it.
I like to cook with charcoal & that way you can double stack or even triple stack the ovens. You can see my steel platform used to set the ovens on, its insulated underneath with a piece of particle board to keep the heat from getting to my tailgate.
This is part of the 26 dutch ovens we used, the others cooked with propane, I prefer to use charcoal.
This is how you double stack your ovens, these are full of dutch oven taters, one is a #16 oven, the other 3 are #14 ovens, you have charcoal on top & bottom. With a little experimenting its easy to cook dutch oven chicken in one oven, have another one on top filled with spuds, another with dutch oven bread & a fourth oven with your peach cobbler, all on the same platform. Anything that needs stirred occasionally needs to be on top.
I like to use a huge cast iron skillet, 16" across to brown the chicken, get the cooking oil very hot, brown the chicken on each side, this only takes 2-3 minutes per side, drain off the excess oil & place in the dutch oven & slow cook over the charcoal, you don't want to hurry chicken!
This chicken was BBQ'ed using KC Masterpiece sauce, use what you prefer.
For dutch oven taters "deluxe" I like to dice 3 lbs of bacon for a #14 oven, cook it crisp & remove the bacon pieces, leave the bacon grease, add 1/4 lb margarine & 1/4 cup cooking oil, season to taste, I like to use salt, pepper & Johnny's seasoning. Dice 2 large onions & add everything to the oven. You want the taters sliced coarse. When the taters are done add 2 lbs of your favorite cheese & sprinkle the crisp bacon over top of the cheese. This will feed 20-25 people unless they are motorcycle cops!
Dick
