Dutch Oven Cookware

*********DUTCH OVEN PEACH COBBLER
1 lg. can sliced peaches
1 pkg. white or yellow cake mix
1/4 lb. butter (1 stick)
Utensils: Dutch Oven: Prepare charcoal (35 pieces) for Dutch Oven baking.
Cook: 1. Rub the inside of the Dutch oven with cooking oil.
2. Place 8 pieces of charcoal under the oven and 20 pieces on top.
3. When the oven is hot, pour peaches and juice into the oven.
4. Add the dry cake mix on top of the peaches.
5. Cut the butter into pats (small chunks) and place on top of the cake mix.
6. Dust everything with cinnamon (lightly).
7. Put the lid back on the oven and bake for 40 minutes.
8. Check cake with a clean straw or knife. Do this by sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not, add charcoal to the oven and bake 10 more minutes. Check again.
Note: A double batch can be baked in a 14 inch Dutch oven. 2 cans of peaches makes a juicier cobbler.

**************CAMPFIRE CHICKEN DUTCH OVEN
INGREDIENTS:
•1 whole chicken, cut up
•1 cup flour
•salt and pepper, to taste
•1 teaspoon rosemary
•1 teaspoon thyme
•1 teaspoon poultry seasoning
•1/4 cup oil
•1 can condensed soup, celery or mushroom
PREPARATION:
Cut up chicken into breasts, legs, thighs, wings and the back. Use the gizzards also. Mix flour with the spices, salt and pepper. Heat oil in Dutch oven. Coat chicken with flour mixture and fry in oil until slightly browned.

Drain the leftover oil from the Dutch oven. Arrange all the chicken in the Dutch oven with largest pieces near the bottom and side. Cover with the can of condensed soup of your choice. Cover with lid and simmer over low heat for about one hour. If using hot coals, ensure that there are enough to keep the Dutch oven hot. When done remove chicken from the Dutch oven and use some of the leftover juices for a gravy.
Servings: 4-6

*********Dutch Oven Ham Casserole

This casserole is good for breakfast or dinner. It is sort of like a quiche but not so eggy. For a big Dutch oven use more ham/cheese/corn and double the topping. You can also add in anything you like such as black olives, onions, mushrooms, etc.
INGREDIENTS:
•cubed ham
•corn niblets
•shredded cheese
•Italian seasoning
•1/2 cup baking mix (Bisquik)
•1 cup milk
•2 eggs
PREPARATION:
Line a Dutch oven with foil all the way up the sides and grease or use non-stick spray. Put a 1/2 inch layer of ham on the bottom, then a layer of corn and a layer of cheese, and then sprinkle on some Italian seasoning.
Mix the milk, eggs, and Bisquik until well blended. Pour on top of ham/corn/cheese layers making sure the liquid is evenly distributed. Cook for about 1/2 hour (about 350 degrees) until casserole sets up. To serve pull the foil out of the Dutch oven and peel it away from the casserole and cut into wedges.
Servings: 6 – 8
Preparation time: 45 minutes

Easy Barbecue Beef Ribs
8 lbs. beef back ribs; well trimmed 4 cloves garlic; minced
Emeril’s Rustic Rub* to taste 3 Tbs. dry minced onion
1 (12 oz.) bottle hickory barbecue sauce 1-2 tsp. red pepper flakes (to taste)
1 (12 oz.) bottle chili sauce

Separate ribs by cutting between the bones so they are in single rib pieces. Trim excess fat from both skin and membrane sides of each rib. Season ribs with Emeril’s Rustic Rub then place in a large ziploc bag and refrigerate for 1 hour.

Arrange ribs in a 12" deep Dutch oven. In a medium bowl mix together the remaining ingredients and spoon over ribs. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top (325° F.) for 2 hours. Baste with pan drippings every 15-20 minutes. Replenish briquettes after 1 hours cooking time.

*The recipe for Emeril’s Rustic Rub can be found on my Recipes page under Seasonings.

Have you seen this site below its amazing.

I saw a show on Food Network about it. It looks like fun! If I get ambitious I might get some equipment and try it myself!