sixshot
Buckeye
Some of you may or may not cook with dutch ovens, our family does it a lot, everything from spuds, chicken, bread, cobblers, pie, roasts & stew, you can cook anything in a dutch oven. You can use your fire pit & hot coals, don't use any open flame, thats too much heat. You can cook with them on your kitchen stove or you can use charcoal brickettes, the last 2 are easier because you can control the heat much easier. There's also one other way, you can bury your masterpiece in the ground. I'll cover that later.
First lets make up a nice big #14 dutch oven filled with Idaho taters! :wink:
If you are going to feed 12-15 people a #12 works great, more people, bigger oven, etc. I start out by dicing 2 pounds of bacon, place the bacon in a hot dutch oven, cook it crisp & scoop out the bacon, leaving the bacon grease, now add 1/4 cup cooking oil, your choice & 1/2 stick of real butter.
I wash & slice several large spuds without peeling them, my choice. Cut them fairly coarse as you will be turning them several times as they cook, add 1 large diced onion, I use walla walla sweets, my choice. Drop the sliced spuds & diced/chopped onions in the hot oil, then add your salt, pepper & I like to use a good dose of Johnny's seasoning.
Let the spuds cook 35-40 minutes depending on how much heat you want, you can tell when they're tender. When done I grate 1 1/2 pounds of cheese, your choice over the top, let it melt & sprinkle the crisp bacon pieces over the top.........then quickly get out of the way, you could get trampled in the charge, you'll never taste a better batch of spuds, ever.
I'll share the other recipes tomorrow if there's any interest.
This is a large loaf of bread, #12 dutch oven I baked today, about the size of 3 normal loaves, we were having a family outing & there were many hungry mouths to feed. :lol:
Same loaf, sliced.
One of the plates of chicken I did in the dutch oven, cooked 4 large chickens in one #14 oven.
This is a #14 oven filled 3/4 full with dutch oven spuds.
Enjoy! Dick
First lets make up a nice big #14 dutch oven filled with Idaho taters! :wink:
If you are going to feed 12-15 people a #12 works great, more people, bigger oven, etc. I start out by dicing 2 pounds of bacon, place the bacon in a hot dutch oven, cook it crisp & scoop out the bacon, leaving the bacon grease, now add 1/4 cup cooking oil, your choice & 1/2 stick of real butter.
I wash & slice several large spuds without peeling them, my choice. Cut them fairly coarse as you will be turning them several times as they cook, add 1 large diced onion, I use walla walla sweets, my choice. Drop the sliced spuds & diced/chopped onions in the hot oil, then add your salt, pepper & I like to use a good dose of Johnny's seasoning.
Let the spuds cook 35-40 minutes depending on how much heat you want, you can tell when they're tender. When done I grate 1 1/2 pounds of cheese, your choice over the top, let it melt & sprinkle the crisp bacon pieces over the top.........then quickly get out of the way, you could get trampled in the charge, you'll never taste a better batch of spuds, ever.
I'll share the other recipes tomorrow if there's any interest.
This is a large loaf of bread, #12 dutch oven I baked today, about the size of 3 normal loaves, we were having a family outing & there were many hungry mouths to feed. :lol:
Same loaf, sliced.
One of the plates of chicken I did in the dutch oven, cooked 4 large chickens in one #14 oven.
This is a #14 oven filled 3/4 full with dutch oven spuds.
Enjoy! Dick
