1960HikerDude

Chuckwagon Supply, a family business located in Idaho, manufactures and sells Dutch oven gear. They build some really nice Dutch oven tables. I really believe in supporting American manufacturing.

Recipe 2 Tbs + 2 Tsp paprika 2 Tbs garlic powder 2 Tbs salt 1 Tbs + 2 Tsp black pepper 1 Tbs cayenne pepper 1 Tbs onion powder 2 1/2 Tsp oregano 2 1/2 Tsp thyme 8 Lb beef back ribs 12 oz hickory BBQ Sauce 12 oz chili sauce 4 cloves garlic minced 3 Tbs dry minced onion 1-2 Tsp red pepper flakes In a small bowl, make the rub by combining paprika, garlic powder, salt, black pepper, cayenne pepper, onion powder, oregano and thyme. Set aside. Remove the membrane from the back of the ribs. Separate the ribs by slicing between them. Trim off the excess fat. Season thoroughly with the rub. Place the ribs in a large plastic bag and refrigerate for 1 hour. Arrange the ribs in a 12 inch deep Dutch oven. In a medium bowl, combine BBQ sauce, chili sauce, garlic, dry minced onion and red pepper flakes. Bake for two hours using 9 coals beneath and 16 coals on top to get 350 Deg. F. on your 12 inch deep Dutch oven. Baste with the pan drippings every 15 to 20 minutes. ACKNOWLEDGEMENT: I got this recipe from Byron’s Dutch Oven Website. The original appears at this URL http:// scouts.lamb-thielen.com/data/papadutch.home.comcast.net/ dutch-oven-recipe-bbqbeefribs.htm

Recipe 2 boneless, skinless chicken breast halves; diced 3 Tbs. olive oil 1 sweet onion; diced 1 10.5 oz. cans cream of chicken soup 8 oz Vidalia Onion Salad Dressing 8 cloves garlic; finely diced 1 1/2 tsp. poultry seasoning 1 Tbs. Worcestershire 2 medium potatoes; diced salt and black pepper to taste 1 (16 oz.) bag frozen mixed vegetables; thawed 1 can refrigerated crescent rolls Boil the potatoes until they begin to soften (about 20 minutes). In the meantime, heat a 10” Dutch oven using bottom heat. Add olive oil, chicken and and garlic. Season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and continue cooking until onions are translucent but still firm. Drain the potatoes and add them to the Dutch oven. Stir in mixed vegetables, soup, salad dressing, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients. Bake using 7 coals on the bottom and 14 coals on top to get 350 Deg. F. for 25-30 minutes until the rolls are golden brown and flaky.

Recipe 1 Tbs. bacon grease or olive oil 1 tsp. dry rosemary; rubbed 1 med. yellow onions; sliced 3 cloves garlic; sliced 2 lb. beef chuck roast salt and pepper to taste 1/2 cup hot beef stock or broth 1/8 cup honey barbecue sauce 1 Tbs. red wine vinegar 1/2 Tbs. balsmic vinegar 1 1/2 Tbs. brown sugar 1/2 Tbs. soy sauce 1 bay leaf 1/2 tsp. black pepper 1 lbs. baby carrots 4 medium red potatoes; skins on, cut into chunks 1/2 tsp. thyme 1/2 Tbs. parsley flakes Heat a 10" deep Dutch oven from the bottom until oven is hot. Add bacon grease or olive oil, rosemary, and onions; cook 2-3 minutes until you start to see a little color on the onions then add the garlic. Cook for 1 minute longer. In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaf, and black pepper; stir to mix then pour juice slowly into the oven. Season the roast with salt and pepper then add roast to oven and cover with as many of the onions as you can. Replace the lid then reduce the number of coals on bottom to 7 and place 14 coals on the lid. Cook for 30 minutes rotating oven every 15 minutes. After 30 minutes add carrots and potatoes. Season with salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 60-90 minutes until vegetables are fork tender. This recipe was modified for a 10 in Dutch oven.

I’ve been into Dutch oven cooking for about 15 years. I enjoy sharing recipes and teaching this wonderful hobby to others. This video is for folks new to Dutch oven cooking. I’ll show you the basic equipment you need get you started in this wonderful hobby. So, grab your favorite beverage, kick back, relax and enjoy the show.

Recipe 1 Nine-inch refrigerated pie crust. 3/4 Cup white sugar 1 Tsp ground cinnamon 1/2 Tsp salt 1/2 Tsp ground ginger 1/2 Tsp ground cloves 2 eggs 1 12 ounce can evaporated milk 2 Tbs real maple syrup 1 15 ounce can pumpkin Allow the refrigerated pie crust to come up to room temperature. Light your charcoal using a chimney starter. Set up your kettle grill for indirect heat, with the all of the charcoal on one side. Shape the pie crust in a 9 inch cast iron skillet. Using a fork, poke holes in the bottom and sides of the crust to vent steam. Place the skillet with the pie crust on the grill opposite the hot coals. Cover and bake for 10 minutes at 400 to 450 degrees. After 5 minutes rotate the skillet 180 degrees for even cooking Remove the skillet from the grill and allow it to cool. While the skillet cools, start another chimney of charcoal. In a small bowl combine, white sugar, cinnamon, salt, ginger and cloves. Give it a good mix. In a large bowl, beat the eggs. Combine with evaporated milk, maple syrup, and pumpkin. Give it a good mix. Add the dry ingredients to the wet ingredients and give them another good mix. When the skillet is cooled enough so that you handle it with your bare hands, pour the mixture into the pie crust. Swap out the coals in your grill. Again, set it up for indirect heat with all the coals on one side. Place the skillet in the grill opposite the coals. Cover and adjust damper to bake at 350 degrees for about 90 minutes. Every 15 minutes, lift the cover, check the temperature and rotate the skillet 180 degrees for even cooking. The pie is done when the a toothpick inserted into he center comes out clean. Remove from the heat and allow to cool thoroughly. Serve with whipped cream and enjoy!

Recipe Taco Sauce: 1/2 cup thinly sliced green onions 1/2 cup chopped fresh cilantro 1/3 cup mayonnaise (regular or fat free) 1/3 cup sour cream (regular or light) Zest from 1 lime Juice from 1 lime 1/2 tsp salt 2 cloves garlic, minced Fish Spice Mix: 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp paprika 1/4 tsp cayenne pepper 1/4 tsp garlic powder 1/2 tsp salt 1 1/2 lbs white fish cooking spray corn tortillas 2 cups shredded cabbage 1 can sliced black olives. Start a full chimney of charcoal, enough for 2 Dutch ovens. Blend cumin, coriander, paprika cayenne pepper, and garlic powder. Sprinkle generously on fish. Oil the inside of a 10” Dutch oven. Place fish in oven. Place corn tortillas in an 8” Dutch oven. When charcoal is ready, bake the fish at 425 Deg F using 9 coals on the bottom and 8 coals on top. Bake the tortillas at 350 Deg. F using 5 coals on the bottom and 9 coals on top. Set a timer for 10 minutes. In the meantime, blend ingredients for the sauce in a small bowl. After 10 minutes check the fish. Fish is done when it is completely opaque and flakes easily. If the fish is done, remove fish and tacos from heat. Keep the tacos warm in the Dutch oven. Transfer the fish to a bowl and break into small peaces. To serve, place a small bed of cabbage in the taco shell, add fish, taco sauce and black olives. Enjoy.

Recipe 750ml Fireball Cinnamon Whisky ® 8 Fresh apples peeled, cored and sliced 4 tablespoons butter 1 cup granulated sugar 2/3 cup brown sugar 1 tsp cinnamon 1/8 tsp nutmeg 1/4 cup flour 2 refrigerated pie crusts Arrange the apple slices in a shallow pan or bowl. Pour the entire bottle of cinnamon whiskey over the apples. Soak for approximately 4 hours. If the whiskey doesn’t completely cover the apples, stir them once an hour. Drain the apples. Reserve 3/4 cup of the whiskey for later. The cook gets to keep the rest. Trust me, this is apple infused cinnamon whiskey is absolutely delicious. This is a good time to take your pre-made pie crusts out of the refrigerator or cooler. They need to be at room temperature when you build your pie. Melt 4 tablespoons of butter in large skillet. Add the apples. Cook for about 10 minutes until the apples begin to soften. Add granulated sugar, brown sugar, cinnamon and nutmeg. Give it a good mix. Add the reserved whiskey and flour. Give it another good mix and continue cooking until the mixture is well thickened. Line a 9 inch pie pan with one of the pre-made pie crusts. Spoon in the filling. Top with the second crust and press edges. Cut some vent holes in the top curst to let out the steam. Place a trivet in the bottom of your 12 inch Dutch oven. You don’t want the pie pan resting directly on the bottom of your Dutch oven. Bake for 1 hour using 9 coals beneath and 16 coals on top to get 350 degrees F in your 12 inch Dutch oven. The pie is done when the top is golden brown. Allow the pie to cool, serve and enjoy! ACKNOWLEGEMENT Adapted for the Dutch oven from the Appleball Pie recipe on the Fireball Cinnamon Whisky web site. I made minor changes to suit my tastes. http://www.fireballwhisky.com/recipes/appleball-pie/

Recipe 6 unpeeled garlic cloves 1 10oz package of chopped spinach (thawed). 1 14oz can artichoke hearts (drained) 10 oz Alfredo sauce 4 oz cream cheese 1 cup mozzarella cheese 1/3 cup parmesan cheese Place unpeeled garlic cloves in an oiled 8-inch Dutch oven. Roast cloves for 20 to 30 minutes using 5 coals beneath and 11 coals on top to get 350 Deg. F. While garlic is roasting, mix the spinach, artichoke hearts, Alfredo sauce, cream cheese, mozzarella and parmesan together in a bowl. When garlic is fully softened, remove the garlic from the Dutch oven. Squeeze the softened garlic from the peels and mix it in with the other ingredients. Place entire mixture into the Dutch oven and return the oven to the coals. Bake mixture for about 30 minutes using 5 coals beneath and 11 coals on top to get 350 Deg. F. until cheese is bubbly. Serve and enjoy.

Recipe 3 cups all purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 tsp cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cup white sugar 3 tsp vanilla extract 2 cups grated zucchini 1 cup chopped walnuts Grease a 10 inch Dutch oven well with butter. In a large bowl combine your dry ingredients, flour, salt, baking soda, baking powder and cinnamon. Give it all a good mix. In a medium bowl combine your wet ingredients, eggs, vegetable oil, sugar, and vanilla extract. Give it a good mix until well combined. Add the wet ingredients to the dry ingredients. Give it a good mix until all the dry ingredients are absorbed. Place the grated zucchini on a clean dry kitchen towel. Roll up the towel and squeeze out as much moisture as possible. Fold the zucchini and the nuts to the batter. Pour the batter into your Dutch oven. Bake for one hour using 7 coals beneath and 14 coals on top to get 350 degrees in your 10 inch Dutch oven. The zucchini bread is done when a toothpick inserted into the center comes out clean. Separate the cake from the sides of the Dutch oven using a flexible spatula. Invert the pot onto a cutting board and gently lift it off the bread. Invert the bread onto a cooling rack and allow to cool before serving. ACKNOWLEDGMENT: Adapted for the Dutch oven from a recipe found here. http://allrecipes.com/recipe/6698/moms-zucchini-bread/print/?recipeType=Recipe&servings=2

Recipe 2 Tbs Olive oil 1 Large Onion, cut into rings. 2 Green peppers cut into strips 7 Whole cloves garlic 4 Lbs Boneless Country Pork Ribs DIY Montreal Steak Spice (or store-bought, your choice) 1 cup BBQ sauce (I like Sweet Baby Ray’s) 1/2 cup brown sugar 1/4 cup Apple Cider Vinegar 2 Tbs Worcestershire Sauce 1 Tbs Chili powder 1 Tsp Cumin 1 Tsp Liquid smoke Coat the bottom of your 12 inch Dutch oven with olive oil. Add the onions, green peppers and garlic. Rub the ribs with Montreal Steak Spice. Layer the ribs in your Dutch Oven. Bake for 90 minutes using 9 coals beneath and 16 coals on top to get 350 degrees F. in you 12 inch Dutch oven. You’ll need to swap out the coals after 45 minutes. While the ribs are cooking combine the BBQ sauce, brown sugar, apple cider vinegar, chili powder, cumin and liquid smoke in a medium bowl. Give it all a good mix. Lift the lid. Remove the accumulated grease using a turkey baster. Pour the BBQ sauce over the ribs. Swap out the charcoal and bake for another 20 minutes. Serve and enjoy.

Recipe 2 boneless skinless chicken breast halves Salt to taste Pepper to taste 1/2 cup flour 1 Tbs Italian seasoning 1/3 cup olive oil 8 oz sliced mushrooms 1 shallot finely diced 3 cloves garlic finely diced 1 cup marsala wine 1 cup chicken broth 4 Tbs butter 2 Tbs chopped fresh parsley Flatten the chicken breasts by pounding with a meat mallet until they are about 1/2 inch thick. Season with salt and pepper to taste. Combine flour and Italian seasoning. Coat chicken breasts in flour and seasoning mixture. Heat oil in 12 inch Dutch oven using bottom heat. When the oil is hot, brown chicken breasts on thoroughly on both sides. Remove the chicken and set it aside. Add shallots and cook uncovered until they begin to turn translucent. Add mushrooms. Season with salt and pepper and cook until the mushrooms begin to soften. Add garlic and pour in the Marsala wine. Use a wooden spoon to scrape the brown bits off the bottom of the the Dutch oven. Add chicken broth and continue cooking uncovered allowing the sauce to thicken for about 10 minutes. Add the butter, chicken breasts and fresh parsley. Cook for another three to five minutes until the chicken is thoroughly heated.

Recipe 1 1/2 pounds red potatoes cut into 1” pieces 
2 large carrots sliced 8 ounces baby bella mushrooms 2 Large carrots sliced 2 stalks celery sliced 1 medium onion coarsely chopped Salt and pepper to taste Olive oil 10 whole cloves garlic 1 1/4 stick butter cut into pats 1/4 cup white wine 1 lemon 4 sprigs fresh rosemary 1 whole chicken (about 5 pounds) 3 tablespoons poultry seasoning olive oil cornstarch Add potatoes, carrots, mushrooms, celery and onion to your 12 inch Dutch oven. Season liberally with salt and pepper. Add some olive oil and and give it a good mix. Place garlic cloves and butter on top of the vegetables. Add white wine and lemon juice. Place rosemary sprigs on top of the veggies Place the chicken breast-side-down on a cutting board. Using a pair of heavy kitchen shears, cut between the spine and ribs to completely remove the spine. Flip the bird over and press down on the breast with the heal of your hand to flatten the bird. Season the bird liberally with poultry seasoning and place it on top of the veggies. Bake using 9 coals on the bottom and 16 on top to get 350 Deg F in your 12 inch dutch oven. When the vegetables begin to soften (about 45 minutes), transfer the broth from bottom of the DO into a sauce pan using a turkey baster Add a 1/4 stick of butter. Season with salt, pepper and poultry seasoning. Thicken the broth with a slurry of cornstarch and warm water. While the gravy is thickening, add more coals to the lid to help brown the skin on the chicken. Total baking time is about one hour to one hour fifteen minutes. The meal is done when the internal temperature of the chicken reaches 180 Deg. F. and the vegetables are soft.

Recipe Olive Oil 5 pounds boneless skinless chicken breast halves 12 Oz Coca Cola 1 1/2 Cups Catsup 5 cloves garlic minced 1 Tbs Onion Powder 2 Tbs Chili Powder Apply a liberal coating of olive oil to a 12 inch Dutch oven. Arrange chicken breasts in the Dutch oven. In a large bowl, combine, Coca-Cola, catsup, garlic, onion powder and chili. Give it all a good mix. Pour the sauce over the chicken. Bake for 60 to 75 minutes using 9 coals beneath and 16 coals on top to get 350 degrees in your 12 inch Dutch oven. Chicken is done when the internal temperature reaches 165 Deg. F. Serve and enjoy. ACKNOWLEDGMENT: Based on a recipe found on Byron’s Dutch Oven Web Site http://scouts.lamb-thielen.com/data/papadutch.home.comcast.net/index.htm

Recipe 2-3 veryripe bananas 1/3 cup melted butter 3/4 cup of sugar (amount can vary according to taste) 1 egg, beaten 1 teaspoon vanilla extract 1 teaspoon baking soda Pinch of salt 1 1/2 cups of all-purpose flour 1 hand full of chopped nuts. (optional) Peel the bananas and mash them up in a mixing bowl until smooth. Stir the melted butter. Add baking soda, salt sugar beaten egg, vanilla extract and flour and nuts. Give it all a good mix. Grease an 8” Dutch oven liberally with butter. Pour batter into oven. Bake for 45 minutes using 5 coals beneath and 11 coals on top to get 350 degrees. The bread is done when a toothpick inserted into the center come out clean. Remove the DO from the coals and let it cool uncovered for a few minutes. Remove the bread from the oven by inserting a flexible spatula around the sides of the oven. Invert the oven onto a plastic plate, allowing the bread to drop out. Invert onto a second second plate or small cutting board and allow to cool further before serving. ACKNOWLEDGMENT I found this recipe on simplyrecipes.com and adapted it for the Dutch oven. You can view the original recipe at: http://www.simplyrecipes.com/recipes/banana_bread/#ixzz3NTdRmgc7

Recipe BREADING MIXTURE 1 cup dry bread crumbs 1/4 cup grated Parmesan cheese 1 1/2 Tbs. Italian seasoning 1 Tsp. garlic powder 1 Tsp dry parsley flakes 1/4 Tsp. salt 1/8 Tsp pepper 2 chicken breasts pounded flat to about 1/2 inch thick 1/2 cup flour 1 egg, beaten 1 Tbs. milk Vegetable oil 24 oz pasta sauce 3/4 cup shredded mozzarella cheese 1/4 cup parmesan Hot cooked pasta In a shallow bowl combine the ingredients for the breading mixture. In a second shallow bowl, combine the egg and milk. Put the flour in third shallow bowl. Coat each piece of chicken in flour, then in the egg, and finally in the breading mixture. Heat the oil in a 10” Dutch oven using bottom heat. Brown both sides until breading turns golden brown. Remove the chicken, drain the excess oil from the pot and CAREFULLY wipe the inside with paper towels. Add pasta sauce to pot. Add chicken breasts, Top with mozzarella and parmesan. Bake at 350 Deg. F for 30 minutes using 7 coals on the bottom and 14 on top. Serve over hot cooked pasta. Garnish with fresh parsley sprig. Serves 2

Recipe 2 Cornish game hens 1 1/2 pounds red potatoes cut into 1” pieces 2 large carrots sliced 8 ounces baby bella mushrooms 2 stalks celery sliced 1 medium onion coarsely chopped Salt and pepper to taste 10 whole cloves garlic 1 1/4 stick butter cut into pats 1/4 cup white wine 1 lemon 4 sprigs fresh rosemary 3 tablespoons poultry seasoning olive oil cornstarch Add potatoes, carrots, mushrooms, celery and onion to your 12 inch Dutch oven. Season liberally with salt and pepper. Add some olive oil and and give it a good mix. Place garlic cloves and butter on top of the vegetables. Add white wine and lemon juice. Cut game hens in two by slicing through the breast and backbone with a large knife. Rinse each half and pat dry. Season both sides liberally with poultry seasoning. Arrange game hen half on top of the vegetables. Place a sprig of fresh rosemary beneath each piece. Bake using 9 coals on the bottom and 16 on top to get 350 Deg F in your 12 inch dutch oven. When the vegetables begin to soften, transfer the broth from bottom of the DO into a sauce pan or another small 6” dutch oven using a turkey baster. Add a 1/4 stick of butter. Season with salt, pepper and poultry seasoning. Thicken the broth with cornstarch and reduce using bottom heat to make gravy. While the gravy is thickening, add more coals to the lid to brown the skin on the game hens. Total baking time is 1 1/2 to 2 hours. The meal is done when the internal temperature of the hens reaches 165 Deg. F. and the vegetables are soft.

2 TBS olive oil 8 oz sliced mushrooms 1 red bell pepper sliced into strips 1 yellow or orange bell pepper sliced into strips 10 cloves garlic finely diced Sun-dried tomatoes (optional) 1 can pitted black olives. Cooked tortellini 3 to 4 TBS Pesto basil Cooked Sweet Italian Sausages (optional) Cook tortellini according to package directions. Heat oil in your 12 inch Dutch oven. Sauté mushrooms, red and yellow bell peppers until they begin to soften. Add garlic and continue cooking until veggies are fully softened. Add sun dried tomatoes (optional) and black olives. Combine veggie mixture and tortellini. Add pesto basil and stir until fully coated. Serve with Italian sausages (optional) and enjoy!

Recipe Turkey - 15 pounds, or whatever size will fit your Dutch oven 2 or 3 onions quartered 25 whole cloves garlic 3 sticks of butter Salt Pepper 3 Tbs chopped fresh parsley 5 cloves garlic finely diced 2 cups chicken broth 2 cups water 3 springs fresh sage 3 sprigs fresh rosemary 3 sprigs fresh thyme You’ll need a large deep Dutch oven. I use a Maca 12X16X9 inch deep oval oven. Unfortunately, this oven is no longer in production. I was fortunate enough to get one of the last ones Maca made. Remove the gizzards from the turkey. Stuff the cavity with onions and whole garlic cloves. Make a rubbing compound by mashing up 2 sticks of butter (it’s easier if the butter is at room temperature), season with salt and pepper. Add fresh parsley and diced garlic. Mix it all together well. Make a couple small incisions in the turkey skin. Using your fingers, separate the skin from the meat. Stuff the mixture between the skin and the meat. Get as much of the mixture beneath the skin as possible. Rub the any extra on the outside of the skin. Heat the chicken broth and the remaining stick of butter in a small sauce pan until the butter has melted. Using a meat syringe, inject as much of the mixture as possible into all areas of the bird. Place trivet or some other clean metal object in the bottom of your Dutch oven. Add the water and any leftover broth and butter mixture. Place the turkey upside down (breast side down) in the Dutch oven. This helps keep the breast meat from drying out. Place the fresh sage rosemary, thyme and and bay leaves on top of the bird. Bake for 3 to 4 hours at approximately 350 degrees until the internal temperature reaches 170 Degrees. In my Maca I use 15 coals beneath and 30 on top. Depending on your DO, you may want to preheat your oven to speed cooking time. Allow the turkey to rest at least 30 minutes before carving. Acknowledgement - I got the basic recipe from Dutcoventopia web site http://dutchoventopia.com/dutch-oven-turkey-recipe/. My hammock camping and camp cooking friend Skypainter showed me how to make the rubbing compound.

Recipe 1 tablespoon olive oil 4 pounds beef brisket Salt and Pepper to taste 2 or 2 large yellow onions cut into rings 2 cups beef broth 2 oz Worcestershire sauce 2 oz soy sauce 8 to 10 cloves garlic, finely diced Heat oil in a 12 inch Dutch oven using bottom heat. Season the brisket with salt and pepper. Sear brisket on both sizes in the oil. Remove the brisket and set aside. Brown onions in the oil rendered from the brisket until fully caramelized and golden brown. Remove onions and set aside. Place the brisket back into the Dutch oven with the fat cap facing up. Distribute onions on top of the brisket. Combine the beef broth, Worcestershire sauce, soy sauce and garlic. Pour the mixture directly on top of the brisket. Bake for 4 hours using 7 coals on bottom and 15 coals on top to get 300 degrees in your 12 inch Dutch oven. To serve, slice the brisket across the grain and top with the sauce and onions. ACKNOWLEDGEMENT: I adapted this recipe for the Dutch oven and made some slight modifications to suit my taste. The original recipe, written for slow cookers, by Faith Durand can be found at http://www.thekitchn.com/recipe-slow-cooker-brisket-and-onions-recipes-from-the-kitchn-45437

Recipe 2 Tbs vegetable oil 1 large onions diced 3 to 4 Lbs bone-in and skin on chicken thighs 1 cups BBQ sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/2 cup brown sugar 1 Tbs dried mustard 1 Tbs Worcestershire sauce 1 Tbs chili powder 1 1/2 teaspoons thyme 8 cloves garlic finely diced Coat the bottom of your 12 inch Dutch oven with the vegetable oil. Add the diced onion. Arrange the chicken thighs over the onion. In a large bowl combine BBQ sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, thyme and garlic. Give it all a good mix. Pour it over the chicken. Bake for 90 minutes using 9 coals beneath and 16 coals on top to get 350 Deg. F in your 12 inch Dutch oven. You’ll need to swap out your coals after 45 minutes. After 90 minutes, remove the chicken thighs from the Dutch oven. Using a pair of forks, shred the chicken thighs. Separate and discard the skin and the bones. Return the meat to the Dutch oven. Refresh your coals one last time and bake for an additional 30 minutes to let all those wonderful flavors combine. Serve and enjoy.

Recipe 3 1/2 to 4 pounds orange sweet potatoes 1/2 cup butter 1 cup granulated white sugar 1/4 cup brown sugar 1 Tsp ground cinnamon 1/2 Tsp ground nutmeg 1/4 Tsp ground cloves 1/4 Tsp ground ginger 1 Tbs pure vanilla extract Peel and slice the sweet potatoes to 1/2 inch thick and arrange in a well oiled 10 inch Dutch oven. Melt the butter in a medium size sauce pan. Add white sugar, brown sugar, cinnamon, nutmeg, cloves, and ginger. Give it all a good mix. Add the vanilla extract and give it another good mix. Pour the mixture over the sweet potatoes. Bake at 350 degrees using 7 coals beneath and 14 coals on top for 1 hour. After 30 minutes remove the lid and baste the sweet potatoes using a turkey baster. Continue baking for another 30 minutes until the sweet potatoes are tender. Serve and enjoy. ACKNOWLEDGMENT: Adapted for the Dutch oven from a recipe found on iheartrecopes.com. The original recipe appears at http://www.iheartrecipes.com/baked-candied-yams-soul-food/

A quick look at my camp kitchen setup.

Recipe 2 Tsp olive oil 1 to 1 1/2 Lbs. Lean ground beef 1 Large diced onion 3 seeded and diced jalapeño peppers* 5 cloves finely diced garlic 1 cup ketchup 1 Tbs brown sugar 1 Tbs apple cider vinegar 1 Tbs chili powder* 1/2 Tsp dry ground mustard 1/4 cup all purpose flour Heat olive oil in a 10 inch Dutch oven over medium bottom heat. Add ground beef and onion. Cook until beef is fully browned and onion are transparent. Add jalapeño peppers and garlic. Sauté for an additional minute or two. Add ketchup, brown sugar, vinegar, chili powder, and mustard. Give it all a good mix. Stir in flour. Reduce the heat to low and simmer for 20 minutes. Serve on bulky rolls and enjoy. * For a milder version, substitute 1 diced green bell pepper for the Jalapeños and use 1/2 Tbs of chili powder.

Recipe 1 10.5 can (10 1/2 ounces) Cream of Mushroom 1/2 cup milk 1 teaspoon soy sauce 1 dash black pepper 4 cups cooked green beans cut into 2 inch slices. 1 1/3 cups French Fried Onions Place cooked green beans in a 10 inch Dutch oven. In a bowl combine soup, milk, soy sauce, black pepper and 2/3 cups of the onions. Mix well and pour over the green beans and give it another good mix. Bake for 25 minutes using 7 coals beneath and 14 coals on top to get 350 degrees in your 10 inch Dutch oven. Lift the lid and give it a stir. Top with the remaining onion. Bake for an additional 5 minutes. Serve and enjoy. ACKNOWLEDGEMENT - Adapted for the Dutch oven from the famous recipe developed by Campbell’s Soup Company in 1955. The original recipe appears at http://www.campbellskitchen.com/recipes/classic-green-bean-casserole-24099