Using your dutch oven

[1969SS396]

In this thread
http://www.thefirearmsforum.com/showthread.php?t=111732
the subject of using cast iron cookware is something many people on this forum do.

So I was wondering if those of you using a dutch oven would mind sharing how you use them, what your recipes are for using them.

I haven't used mine much and would like to, advice or tips as always are greatly appreciated.

[jack404]

2 cups self-raising flour
½ teaspoon salt
1-1½ cups milk
2 teaspoon sugar
2 teaspoon butter

extra flour as needed


Method
Mix the flour, salt and sugar together into a bowl.
Cut in the butter until fine crumbs form.
Add milk slowly and mix to form a soft dough.
Knead lightly on a floured board until smooth.
Shape into a round loaf, brush with milk and cut a cross in the top surface of the dough.
. . . For oven cooking
Grease and dust with flour a round cake tin. You can substitute a flat baking pan, but the round tin gives a better shape to the loaf.
Place dough in the pan and bake at 190° C (375° F)
for 30 - 40 minutes.
. . . For campfire cooking
Grease the camp oven (Dutch oven) and dust with flour
Add bread dough and cover.
Place in your campfire, cover with hot ashes and coals and bake for about 30 minutes.
Note: to test if it's done, tap on the loaf and it should sound hollow. Cut into moderately thick slices and serve while still warm. Top with butter, golden syrup, or your favourite jam.


pork roast just chuck him in with some vege's

[76Highboy]

Jack, my wife said "Hold that pot, we will be right over."

[jack404]

that was last summer , thats ok winters just ended so these will be a regular event again , just let me know your preference pork goat or roo

[jack404]

beer damper ( Australian beer bread )

Ingredients:
2 cups plain white flour
4 tsp baking powder
60g melted butter
1/2 bottle of beer
1/2 tsp salt
Directions:
Preheat oven to 200C (400F)
Mix all the ingredients together in a bowl ( rub butter through flour first for best results)
Kneed the dough to form a ball for about 4 – 5 minutes until the dough is smooth.
Flatten the dough ball, brush on a bit of milk and dust it.
Place in on a floured tray and let rise 20-30 mins .
Place it in the camp oven for 15 – 20 minutes.

[76Highboy]

Originally Posted by jack404

that was last summer , thats ok winters just ended so these will be a regular event again , just let me know your preference pork goat or roo

A roo would be good I'll bet. That bread looks great. I think I will try that in the next couple of weeks.

[firefighter1635]

Originally Posted by jack404

beer damper ( Australian beer bread )

Ingredients:
2 cups plain white flour
4 tsp baking powder
60g melted butter
1/2 bottle of beer
1/2 tsp salt
Directions:
Preheat oven to 200C (400F)
Mix all the ingredients together in a bowl ( rub butter through flour first for best results)
Kneed the dough to form a ball for about 4 – 5 minutes until the dough is smooth.
Flatten the dough ball, brush on a bit of milk and dust it.
Place in on a floured tray and let rise 20-30 mins .
Place it in the camp oven for 15 – 20 minutes.

Mmmmm....Beer bread! My wife makes that and I love it. I've got a dutch oven but have only used it a few time. If some recipes get posted up i'll have to get it back out .

[BETH]

what does roo taste like

[firefighter1635]

Originally Posted by 76Highboy

A roo would be good I'll bet. That bread looks great. I think I will try that in the next couple of weeks.

I used to work for a dog food company. They used Roo in one of the dog foods. It was a VERY lean meat and smelled awful .

[jack404]

ever had really lean beef ?

sort of that way . grainier, stringier flesh like a turkey

tasty but not strong , makes a great minute steak sandwich just as it is

[jack404]

if it smelled it was not stored well

here to get a roo in for human consumption it has to be cleaned dressed and chilled within a hour of it being shot

4 hours for pet food

see the diff? and why the stink ..

For human consumption meat, the heart, lungs and liver are left attached to the carcass for checking by a government vet in order to verify that the kangaroo was healthy. Head and forearms too are left on the carcass for human consumption meat but are removed if the ‘roos are being sold for pet food.
When skin shooting, the meat is discarded in the field. The carcass cannot be sold once the skin has been removed as it would be contaminated in the field by dust, etc. Skins can be salted and stockpiled for weeks or even months before being taken to town and sold. Some shooters skin by hand though most use a simple but very effective truck-mounted, power-driven skinning machine and a motorized salting tumbler. Hide salt is an additional expense.
Kangaroo skins have two principal applications: leather (one of the strongest in the world) and fur. With skins destined for leather, the tail is cut off short whereas in winter when ‘roos are shot for their fur (souvenir rugs) the full tail skin is left on.

i'm writing a short intro booklet about roo processing for ex troops to get into as a business when they get out

rooshooter.com for more info

( aint been updated since 2005 we'll get to it )

[howlnmad]

Jack,

That beer bread with the lid on or off?
That camel that you have in the what's for dinner thread looked quite tasty. Mind if I swing by for some of that?

[jack404]

the one in the pic was open oven ( my wood burner ) but its meant to go in a camp oven if you open cook it like shown , double the butter

[jack404]

call ahead for camel meat eh ! they be a bit far from here but have a deal with the koori folks who'll deliver some here on their way to the city markets .. or we can go set some fresh my next hand gun hunt was gonna be for a camel

gonna play the aussie mythbuster .. see if something can be done ..

[76Highboy]

Originally Posted by 1969SS396

In this thread
http://www.thefirearmsforum.com/showthread.php?t=111732
the subject of using cast iron cookware is something many people on this forum do.

So I was wondering if those of you using a dutch oven would mind sharing how you use them, what your recipes are for using them.

I haven't used mine much and would like to, advice or tips as always are greatly appreciated.

One thing about cooking with cast iron is if your iron is seasoned right you can cook a stew in it (or chili, or whatever), and then turn right around and cook brownies in the same cast iron pot and there will be no difference to the taste. You simply wipe the cast iron out when it is empty of the last serving (stew, steak, chili, whatever it is you cook) and start desert in the pot. Blueberry cobler, cake, whatever you want. Cornbread is also great in cast iron. So cast iron is flexible and there is no aluminum to give you Alzheimers, and the iron is good for the iron that your blood needs. One bit of advice though, keep the cast iron warm as you are serving out of it. If it gets cold while the food is in it, the food won't be as tasty. Also, if the iron gets dry with food in it, a little boiling water in it, then take steel wool or wad some aluminum foil up and scrub it good and then it is clean. Then place the iron where it will get warmed a little and as the water evaporates off you can spray it with some cooking oil. Then after you have the oil sprayed on remove the warm iron and as the iron cools it will absorb the oil and keep it seasoned. Then it will be ready for the next time you use it. If you are using the iron around an open flame remove the iron from the flame and then spray it so it is away from the fire. Always be safe when spraying cooking oil around an open flame. Also, Crisco works as a good seasoner for iron, as well as cooking bacon in it. As a matter of fact I think the best way to break iron in is to start with cooking bacon. Bacon grease is a great seasoner for iron so it is always a good idea to include that in the meals as a way to keep it lubed.

Hope that helps. Have fun cause you sure won't hurt it.

[jack404]

Dutch oven apple pie ( the easy way )

Required: aluminum foil or aluminum pie tin
Ingredients: 1 can apple pie filling
1 box Jiffy muffin mix
1/4 stick butter
1 spray can of whipped cream
Instructions: Pour the filling into the pie tin.
Sprinkle the dry muffin mix over the entire surface.
Slice the butter into thin squares and distribute across surface.
cover the bottom with equal sized pebbles in the dutch oven.
Carefully, place the pie tin on top of the pebbles. (keeping the tin off the bottom reduces burning.)
Put on the lid and cover with coals.
Cook for 10 to 15 minutes, depending on fire temperature.
Dish a spoonful out and apply whipped cream.

[jack404]

spicy pork chops

Ingredients: 6 pork chops
4 chopped slices of bacon
1 cup chopped onions
2 cloves minced garlic
1/4 cup soy sauce
3 Tbl honey
1 tsp chili powder
1 tsp curry powder
Instructions: Preheat 12 inch dutch oven to about 350 degrees, sitting on coals.
Cook chops for 6 minutes on each side.
Place chops on a plate and cover.
Pour grease from dutch oven.
Saute bacon, onion, and garlic in dutch oven for 5 minutes.
Mix soy sauce, honey, chili, and curry in a bowl, then stir into dutch oven.
Place chops back in dutch oven, coating them with sauce.
Place oven on a ring of coals, put lid on dutch oven, cover with coals, and cook 20 minutes.

[carver]

Originally Posted by jack404

beer damper ( Australian beer bread )

Ingredients:
2 cups plain white flour
4 tsp baking powder
60g melted butter
1/2 bottle of beer
1/2 tsp salt
Directions:
Preheat oven to 200C (400F)
Mix all the ingredients together in a bowl ( rub butter through flour first for best results)
Kneed the dough to form a ball for about 4 – 5 minutes until the dough is smooth.
Flatten the dough ball, brush on a bit of milk and dust it.
Place in on a floured tray and let rise 20-30 mins .
Place it in the camp oven for 15 – 20 minutes.

Down here in the southern U.S. they used to make "camp bread". If you goggle camp bread you will get about a hundred different recipes. The one I was brought up on was very simular to your beer damper, except that we used no butter, or beer! Moma used milk, but just plain water will work! Cooked in the fire place with a dutch oven, lid on, and coals on the top! Bread can be really simple!

[76Highboy]

Originally Posted by jack404

beer damper ( Australian beer bread )

Ingredients:
2 cups plain white flour
4 tsp baking powder
60g melted butter
1/2 bottle of beer
1/2 tsp salt
Directions:
Preheat oven to 200C (400F)
Mix all the ingredients together in a bowl ( rub butter through flour first for best results)
Kneed the dough to form a ball for about 4 – 5 minutes until the dough is smooth.
Flatten the dough ball, brush on a bit of milk and dust it.
Place in on a floured tray and let rise 20-30 mins .
Place it in the camp oven for 15 – 20 minutes.

Jack, I am thinking I would like to bake this bread on Sunday. Can I prep the dough at home and then cook it at the get together about two hours after the dough is prepared?

[jack404]

sure throw it in the fridge for as long as possible to delay gas for as long as possible

will be more malty ...

folks make this last thing at night and put out under a damp cloth in the night cold and cook for breakfast the next morning ( let last rise on top of the oven ) it makes a heavy scone type roll thats great with golden syrup or jam treacle for the USA , golden syrup i think is pretty unique to Oz ..

pretty good with gravy or SOS too

[carver]

Google Dutch Oven Recipes! http://www.dutchovendude.com/dutch-oven-recipes.asp

[MadScotsMan]

Not to hijack, but if anyone has a cast dutch oven or two they'd like to sell...

[76Highboy]

Originally Posted by jack404

sure throw it in the fridge for as long as possible to delay gas for as long as possible

will be more malty ...

folks make this last thing at night and put out under a damp cloth in the night cold and cook for breakfast the next morning ( let last rise on top of the oven ) it makes a heavy scone type roll thats great with golden syrup or jam treacle for the USA , golden syrup i think is pretty unique to Oz ..

pretty good with gravy or SOS too

I think I'll do some scones on Saturday. We are doing the bread now and will post a pic as soon as it is done.

[1969SS396]

Originally Posted by MadScotsMan

Not to hijack, but if anyone has a cast dutch oven or two they'd like to sell...

If you get a chance to go to a antique store, look for one there. I always see them in different sizes at those places and also flea markets.

[1969SS396]

Originally Posted by carver

Google Dutch Oven Recipes! http://www.dutchovendude.com/dutch-oven-recipes.asp

Thanks, that link is now in my favorites file.