Dutch Oven Cooking

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lodgecampdutchovenDo you ever wonder why the camping Dutch Oven is not called the Cowboy Oven?  Seems to me more of an American Cowboy folklore way of cooking than Dutch.  After all, it was the American colonists that added the legs to the bottom of the pot so it could be used over a fire or coals. Dutch oven camp cooking is a rare treat if you can afford the extra space and weight.  Nothing beats the versatility of a heavy cast iron cooking while camping.

What To Look For In A Camp Dutch Oven

If you plan on using a camp dutch oven for making your camping meals,  then the height of the legs above the ground is extremely important because there needs to be enough space to allow air to flow around the coals reach the oven while cooking.  The legs as well as the entire body must be constructed of thick cast iron.  A cheaply made oven will eventually collapse over time.

Dutch ovens are famous for being a virtually non-stick cooking surface.  A rougher matte type of surface works well as it has more surface area for oils to “season” the oven.  As the oil hardens with age, it will fill in the gaps of the of the rough surface.

With Dutch oven cooking, you can tailor just about any of your favorite recipes to work with a Dutch oven.  Chili, baked beans, breads, cakes, biscuits, etc. can all be made in a Dutch oven.

Killer Dutch Oven Cooking Camp Pizza That Put Any Pizza Joint To Shame

Ingredients

  • 1 lb thawed bread dough.  I make my own whole wheat dough, but for most people, this is too much work.
  • 8-10 oz of pasta sauce.  We like Trader Joes as it has a lot taste, uses real basil and garlic, and contains low amounts of added sugar.  Skip the sweet sugary Ragu and other mass produced sauces.
  • Cut up mushrooms, bell peppers, onions, etc.
  • Cut up sausage or slice pepperoni.
  • 2 cups grate mozzarella cheese.

With a Dutch oven, you don’t need exact measurements to make an outrageous meal.

Take a 1 lb thawed bread dough and line the bottom of the oven to desire thickness.  Let rise for 40 minutes.  Spread your favorite pasta sauce over the dough after it has risen.  Spread shredded mozzarella or jack cheese over the sauce.  Add your favorite sausage, bacon, bell peppers, mushrooms.

Cover and bake using 8-10 briquettes bottom and 12-14 briquettes top for 20-30 minutes until the cheese is melted.

The possibilities are endless of what you can cook in a Dutch oven.