Dutch Oven Cooking

One of our family traditions is to have Dennis cook a Dutch Oven meal for us. It requires a cast iron pot (size dependent upon number you are cooking for) These are available in most sporting goods stores. It is helpful to have some type of tool for lifting the pot and removing the lid. These are also available in most of these stores. Instructions come with the pots for seasoning the pot.

The next requirement is hot coals. These can be acquired by burning wood down to that state or using barbecue briquettes. Cook slowly, not too hot, never over fire.

Cleaning ovens requires heating up empty pot and scrape with spatula, wipe down with oil and paper towel. Do not use soap and water.

Dutch oven cooking just takes some experience. It is work but is very rewarding.

Our family's favorite meal is barbecued country style ribs, cooked in one pot and potatoes and carrots, cooked in a separate pot.

Barbecued Ribs

Country style (boneless pork ribs)
1 onion
Barbecue sauce of your choice

Oil dutch oven and place on hot coals, sear meat and add onion. Place lid on pot and cook slowly over coals and place a few coals on top of lid. Cook for 1 hour.

Remove lid carefully so as not to get ash in pot. Remove excess oil if any and pour bottle of sauce over top. Turn meat over to evenly distribute heat. Continue to cook for about 1 more hour. Checking and turning meat every 15 minutes. Delicious.


Potatoes, carrots & onions.

Using a 12" dutch oven. Over hot coals cook 1 pound of bacon. Add 5 pounds potatoes which have been sliced crosswise into 1/4 inch slices, 1 large onion, diced and 1 pound carrots cut into 1/2 inch slices.

Salt & Pepper to taste and add 1 teaspoon chili powder or to your taste.

Cook over coals with coals on top of lid for 1 hour, stirring every 15 minutes.

I like them cooked so that there are crispy dark brown potatoes on the edges. Yummmmm