Dutch Oven Cooking (with recipes)

This is a response of request I received in my last post… All my Dutch-ovens are designed for outdoor cooking. They have legs on them (so they can stand over the coals), and lips on the lids so they can hold coals. I have cooked with wood, but it’s easier to use charcoal briquettes. At home, I prepare everything (cut excess fat off the meat, prepare the vegetables, etc). When I get to the site, the first thing I do is start the charcoal. Then I set up my stove—a large 2-burner camp stove that uses a 20 pound propane gas tank. I use the stove to brown the meat and afterwards to help me clean the ovens. I then get the ribs on (since they’re in liquid, you don’t risk over-cooking, as you do with the chicken. Then I put on the chicken, then the potatoes. The last thing to cook is a cobbler. In addition to Dutch oven cooking, my lunch included Carolina-styled Cole Slaw and a vegetable tray and plenty of ice team.
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Ribs: I’m from North Carolina, so ribs mean pork! I use either babyback or country-ribs. On a stove, I lightly brown the ribs, then place them to a Dutch oven and cover them with some of my homemade sauce. My sauce includes apple cider vinegar, tomato ketchup, hot sauce (Texas Pete’s, if available), coarse ground pepper, salt, and the lemon squeezings. I put place 8-10 pieces of charcoal on the ground and put the oven on top. I add another 8 or so pieces to the top of the oven.
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Chicken: For one 12 inch, deep-sized Dutch oven, I’ll use a 10 pound bag of legs and thighs quarters. Cleaning the chicken, I cut off excess fat and separate the legs from the thighs. I dip the chicken pieces into milk, and then roll in a spicy bread crumb mixture, then brown on a skillet. Once brown, I pack into a Dutch oven (I usually have the oven on the other burner so the metal will be hot before I place it on the coals. When filled, I place the second pot on top of the first and add another 8 or so pieces of coals to the top lid. I use a thermometer to make sure the chicken is cooked.

Potatoes: Before starting to cook (or the night before), I wash and thinly slice the potatoes and onions (for a deep 12 inch Dutch oven, I will use about 5 pounds of potatoes and 2 pounds of onions. I lay out strips of bacon to cover the bottom of the oven. I then set out a layer of potatoes, then onions, the sprinkle with seasoning (I like to use Ms. Dash). I keep repeating this till the oven is filled. On the top, I place another layer of bacon. I set the oven on top of the oven with the chicken, and place coals on top of its lid. The potatoes will be done in 45 minutes to an hour.

Cobbler: The cobbler is the last thing to be cooked, as it only takes 30 minutes or so. I use a smaller oven (10 inch). I take ½ of a stick of butter and rub it into the oven. Then I add cherry pie filling (3-28 ounce cans). On top, I sprinkle a chocolate cake mix and then add pats of butter (the rest of the stick). That all, I’m embarrassed to say! I do have some other recipes that call for all kinds of things, including nuts and chocolate syrup, and they are good, but not that much better than this simple recipe. I put the cobbler on right before I start serving the rest of the meal, so it’s hot when people are ready for dessert. Sorry, but I didn’t get a photo of the cobbler.

I hope you have a healthy appetite!