Time to Heat up the Dutch Oven
By Dian Thomas Meridian Magazine
There is nothing better than something cooked in a Dutch oven. Dutch ovens were the main pot used when the pioneers came across the plains.
Today Utah has more Dutch ovens per capita that any other state. There are even contests at fairs and trade shows in the summer so that experts can show off their skills. I was the judge of many of these delicious experiences. I never met food cooking in a Dutch oven that I did not like. Here are some tips to get you started.
Cooking in a Dutch oven is much like painting by number. Below I will go through the basics of Dutch oven cooking, and if you follow the basic rules you will turn out the most incredible dishes time after time after time.
Virtually any method of cooking you encounter on a daily basis can be adapted for Dutch oven use — baking, braising, boiling, frying, stewing and roasting.
Temperature Control
Most baking recipes require a temperature setting of 325ºF. An easy method to get a temperature of 325ºFahrenheit within your Dutch oven is to subtract or add the number 3 to the size of your Dutch oven to determine the number of charcoal briquettes to use underneath and on top. Find the size of the Dutch oven you use (see chart below) to know the correct number of briquettes.
Dutch Oven 325° Temperature — Briquette Quantities
Size of Oven Top
8-inch 11 on bottom 5 on the top
10-inch 13 on the bottom 7 on the top
12-inch 15 on the bottom 9 on the top
14-inch 17 on to bottom 11 on the top
16-inch 19 on the bottom 13 on the top
The following example uses the formula for a 12-inch Dutch oven.
* Subtract 3 from 12, which equals 9 — the number of briquettes to place beneath the oven. * Take the number 12 and add 3, which equals 15 — the number of briquettes to place on the lid of the oven.
With this formula, 9 briquettes go underneath and 15 briquettes are placed on the top of the lid of a 12-inch Dutch oven to cook at 325ºF. One-third of the heat will be underneath the Dutch oven, and two-thirds of the heat will be on top. Heat rises, so you do not need as many coals on the bottom of the oven.
Arrange briquettes so they are evenly spaced under the Dutch oven and on its lid. Also, you always need to rotate your Dutch
oven a quarter turn every 15 minutes to avoid hot spots. Replace briquettes with new coals as they burn out.
Temperature control is determined by charcoal briquette placement.
Storing Charcoal
Just thought I'd report on the longevity of storing charcoal.
I store charcoal primarily for cooking with my Dutch ovens. I empty the
charcoal bag into a 5 gallon bucket which is lined with a trash bag,
place a desiccant in the bag and wire tie it shut. Then put the lid on
the bucket, cut off the label on the bag and glue it to the bucket. Then
write the date on it. I just opened a bucket that was dated in 1998.
Worked great and the Dutch oven pizza came out just fine.
I store charcoal primarily for cooking with my Dutch ovens. I empty the
charcoal bag into a 5 gallon bucket which is lined with a trash bag,
place a desiccant in the bag and wire tie it shut. Then put the lid on
the bucket, cut off the label on the bag and glue it to the bucket. Then
write the date on it. I just opened a bucket that was dated in 1998.
Worked great and the Dutch oven pizza came out just fine.
I do believe dryness is the main issue. I would think canning them would
be overkill and a bit expensive. Although, since I do not live where it
is particularly wet, it "may" be more practical somewhere else. Charcoal
is just burnt wood so I would not expect removing the O2 would have any
real impact on shelf life. My charcoal has lasted 12-13 years and
counting packed the way I did, so I can't complain.
I also need to point out that I store "regular" charcoal not the "match
light" variety. And the brand is always Kingsford (Don't think the brand
name makes any difference but want to provide complete information).
The desiccant I use, I mostly get from items that get shipped to my
work. The people that unpack the items save the desiccant for me when
they dispose of the shipping box. I have also used desiccant that I have
found in items I have purchased. The size I use is about 3" square or if
I have smaller ones I just put in a couple of them. I do not believe
there is any thing special about the desiccant I use so any type should
work for you.
Thanks,
Richard in So. Cal.
be overkill and a bit expensive. Although, since I do not live where it
is particularly wet, it "may" be more practical somewhere else. Charcoal
is just burnt wood so I would not expect removing the O2 would have any
real impact on shelf life. My charcoal has lasted 12-13 years and
counting packed the way I did, so I can't complain.
I also need to point out that I store "regular" charcoal not the "match
light" variety. And the brand is always Kingsford (Don't think the brand
name makes any difference but want to provide complete information).
The desiccant I use, I mostly get from items that get shipped to my
work. The people that unpack the items save the desiccant for me when
they dispose of the shipping box. I have also used desiccant that I have
found in items I have purchased. The size I use is about 3" square or if
I have smaller ones I just put in a couple of them. I do not believe
there is any thing special about the desiccant I use so any type should
work for you.
Thanks,
Richard in So. Cal.
D.O. Fizzy Fruit Cobbler
Apple pie filling 1 box yellow cake mix 1/2 can 7-Up 1 Tbsp. Cinnamon
Line the dutch oven with aluminum foil to make clean up easier if you aren't adverse to doing that. Pour the fruit filing into the bottom of the D.O. Sprinkle the cake mix on top of the filing - do not stir it. Pour the soda on top of the mix from a low height so it does not splatter all over. With a fork, mix the soda into the cake mix, being careful not to mix it into the filling too much - a little is ok. When the cake mix is stirred, sprinkle cinnamon on top.
Cook for 45 minutes at 325 degrees.
D. O. Hobo Dinner
aluminum foil paper towels long fire tongs
1/4 lb. hamburger 1 potato 1 carrot katchup or BBQ sauce 1/4 onion, optional
salt, pepper
Create a foil wrapper for each person by sandwiching a wet paper towel between two squares of foil. This will help even the heat and prevent burning.
Wash, peel, and dice the vegetables. With clean fingers, pull the hamburger into bits and place on foil wrappter.
Season hamburger and add vegetables and sauce as desired. Fold foil into a flat package sealed well. Place the dinner on coals. Cook for 10 minutes, then flip and cook 10 more. Unwrap and check one dinner to see if they are done.
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