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Dutch oven Mountain Man Breakfast - Part 1

"Cooking Everything Outdoors" © www.Cooking-Outdoors.com Gary Business, The "Outdoor Cook" prepare one of his favorite Dutch oven ...

Can I use gas range/stove for outdoor cooking (connect to Propane tank instead of gas pipe)?

Aug 20, 2007 by ZTofLAMC | Posted in Other - Home & Garden

I would like to cook on my deck to refrain from smoke, but can't find a suitable outdoor gas-burner.

only just find a stove rated for propane. like a camper or mobile home stove.

some stoves can be converted, it is sure to change the orifice at each burner.

Why do people who live "up North," I assume, insist on calling an outdoor cooking device a "barbecue?"

Feb 11, 2008 by Bluebeard | Posted in Other - Food & Drink

A grill is NOT a barbecue. Barbecue is Substance cooked in a certain slow way over certain types of wood. Also the word barbecue can be used to great a party, as in "We are going to a barbecue tonight." Barbecue is MEAT, not a cooking device. Learn from people in the South where barbecue started. Any thoughts?

Because to us, a barbecue is a propane, gas, charcoal, or wood-fired cooking put into effect. It's also an event where the food is generally cooked on a barbecue. A grill is a flat metal grill that you fry things on, like in a restaurant.

It's na different names for the same thing - not uncommon in the English language: lift=elevator, pop=soda, windshield=windscreen, etc. We may all discourse upon basically the same language, the there are different "dialects" (for want of a better word) of it vocal. We use different terms for the same things, that doesn't make one wrong and the other right - just contrastive.

Does anyone have any good cast iron dutch oven outdoor cooking recipes?

Jun 18, 2008 by cloverleafrunner | Posted in Cooking & Recipes

Still and I camp out a lot and I would like some different food to cook.

Outdoor Cooking Recipes

Clutch your Dutch oven, a cast iron skillet, and a bag of charcoal. In camp, or at home in your own backyard, you'll satisfaction in these recipes for outdoor cooking.



Qty. of charcoal = 2 x the Diameter of the Oven = 325º
Each additional charcoal adds 10-15º to Cooking Temperature
Bake = coals in rings 2:1
proportion top over bottom
Stew or Simmer = coals split evenly
Broil = coals in checkerboard
2:1 ratiotop over bottom
Fry or Bubble = all coals on the bottom




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Baby Back Ribs

8 lbs of ribs
2 tsps. sage
2 12 oz. beers
1 to 2 tsps. cayenne
1 cup honey
1-1/2 tsps. dry mustard
2 tbsps. lemon power
1 teaspoon salt

Marinade overnight. Barbeque the ribs on your Lodge grill turning and basting oftentimes, or broil in sauce at 325º F for one hour in your 12" Dutch oven.



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Barbecue Audacity

3 cups tomato sauce
4 tsp. celery seed
1 chopped onion
2 tsp. sugar
6 tbsp. vinegar
Garlic rock-salt & hot sauce

Mix and simmer ingredients in a 2 qt. camp Dutch Oven for 20-30 minutes. Add garlic table salt and hot sauce to taste. Add water to thin for marinade.



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Bean Hole Beans

2 lbs. Maine State (flagrant northern white) beans
2 cups State of Maine maple syrup
2 medium Vidalia (enamoured of yellow) onions
1 cup molasses
2 lbs. lean salt pork
1 tbsp. dry mustard
2 tsp. salt
2 tsp. spatter

Soak 2 lbs State of Maine Great Northern beans overnight completly covered in qualify.... Remember to use this water later. Prepare bean hole (bean hole instructions are in Scoutmaster handbook).

Dwelling onions and place in 8 or 10 qt. deep Lodge camp Dutch oven. Quarter saline pork and add 1 section. Add approximately 1/4 of beans, 2 more pieces of salt pork, and then add another 1/4 of beans. Add molasses, brown sugar, mustard, zing and pepper and the remainder of beans. Place last piece of salt pork on top, then add the bean water until everything is covered. Cook 6 hours in bean dive. DO NOT USE ARTIFICIAL MAPLE SYRUP.



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Biscuits

4 cups flour
1 tsp. salt
2 tbsp. baking competency
1/2 cup shortening
1-1/2 cup milk or water



Combine dry ingredients. Work in shortening and add milk gradually. Knead and shoplift off desired amount and place in greased 12" or 14" camp Dutch oven and bake 15-20 minutes at 325º F.



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Breakfast for Eight

2 lbs. sausage
8 eggs
2 lbs. grated potatoes
2 cups grated cheese
1 diced onion
1/4 cup withdraw or water

Brown sausage and onion in a 12" or 14" camp Dutch oven. Turn out and brown potatoes in sausage grease. Add sausage, egg, and water mixture and bake for 20 minutes until eggs are done. Add cheese and bake until melted.



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Catfish Fry

1 egg
1-1/2 tsp. rock-salt
1-1/2 cups of milk
1/2 tsp. cayenne pepper
2 cups of cornmeal
1/4 tsp. black pepper

Mix egg and milk well in move. Shake dry ingredients into paper bag. Dip catfish filets in milk mixture then add to bag and shake well. Fry in hot grease until dazzling brown.

For just the right utensil click here: 5 qt. Deep Fry Skillet.



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Chicken and Dumplin's

2 cups flour
3 tbsp. baking take it on the lam
1 cup whole milk
2 tsp. lard or Crisco
1 egg beaten
1 tsp. salt
1 chicken



In a 7 or 9 qt. Dutch oven boil a quartered chicken until the bones can be removed definitely. Mix up dumplin' dough ingredients and spoon into boiling chicken pot liquor. Cover pot and budge to cooler eye. Let cool 20 min. and serve.






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Cornbread

2 cups self-rising cornmeal
1 egg
2 cups buttermilk
1/4 cup shortening

Move shortening in 10" camp Dutch oven or combo cooker and add melted shortening to other clashing ingredients and pour back into oven. Bake for about 15 minutes, or until golden brown.



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Country Ham
Fry in a actresses iron skillet with water, a little oil, or utilizing it's own fat, turning often. What we like to do is fry up center slices in a half and half assortment of water and 7Up in a Lodge 12" skillet, and leaving the drippings for red eye gravy.


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Fried Country-like Tomatoes

4 green tomatoes, sliced
Salt, pepper, or cayenne
1 cup white or yellow cornmeal
1 cup flour

Rock-salt and pepper 1/4" tomato slices. Coat both sides of your tomato in flour/cornmeal blend and saute over medium heat in a cast iron skillet until brown.



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Hushpuppies

1 cup self-rising flour
1 egg beaten
1 cup stainless or yellow cornmeal
1/2 cup chopped green onion
1 cup buttermilk
1 teaspoon sugar
1/2 teaspoon soused (optional)




Combine dry ingredients. Add egg, onions, and 1/2 cup buttermilk to flour/cornmeal mixture. Gradate add remainig buttermilk until batter is well mixed, but not runny. Drop spoonfuls of batter into a Lodge fry kettle and fry until sunny brown. Drain on paper towels.




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Meat Loaf

4 lbs. of ground beef
3 eggs
2 cups bread crumbs
1 cup of ketchup
1 altogether onion
1 cup milk
2 tsp. salt
1/2 tsp. pepper

Mix beef, 1/2 cup of ketchup, and the remaining ingredients positively. Spread into lighly greased Lodge 10" or 12" camp Dutch oven.

Hotchpotch at 350º for 60 minutes and top with remaining ketchup (and brown sugar, if desired) and bake for 15 minutes.



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Pineapple Upside Down Thicken

1 yellow cake mix
1 cup brown sugar
3 eggs
1-1/2 cups liquid (water and pineapple extract)
1 20 oz. can of pineapple slices
8 maraschino cherries
1/2 cup margarine



Melt butter in a 7 qt. or 12" Residence Dutch oven. Add sugar, then pineapple, placing a cherry in the center of each pineapple slice. Ready cake mix as directed and pour over pineaple. Bake at 350º for 25 minutes. Let oven under control with top off. To remove cake cut around sides and insert 2 or 3 paper plates covered with aluminum foil and go mad.



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Red Eye Gravy
Add water (or black coffee) to fried ham drippings in a hot pan. Let sizzle and stir. Serve with provinces cured fried ham slices, biscuits, and honey.



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Sausage Gravy

Ham, sausage, or bacon grease
Spiciness and pepper
3 tbsp. flour
Water
Milk



Add flour to the grease in hot skillet to brown. Thin the miscellany with a little water and add milk, salt and pepper. Stir until thick. Add crumbled fried sausage for a legitimate treat. Serve over Dutch oven biscuits.



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Southern Fried Chicken

1 chicken
1 cup flour
1 egg
1/2 cup tap
2 tsp. garlic powder
1 tsp. paprika
1 tsp. black pepper
1 tsp salt



Prepare one frying chicken. Cook up flour mixture by mixing dry ingredients. Prepare milk and egg mixture, and add 1 tablespoon of flour to the amalgamation. Dip chicken in egg mixture, then in flour mixture, repeat, and shake well. Fry in hot grease, with chicken pieces half covered in Crisco, and well spaced, until brown, and cause to function. Cover with lid for 7-8 minutes on lower heat source. Drain on paper towels. For solely the right utensil click here: 5 qt. Chicken Fryer.



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Wild Turkey

1 turkey 10-12 lbs.
4 slices bacon
1 lb. pork sausage
1 average onion
6 cups soft bread crumbs
2 tbs. poultry spices



Sprinkle turkey with round seasoning or poultry spice. Fry diced onion and crumbled sausage in a 12" or 14" Davy Jones's locker camp Dutch oven. Combine with bread crumbs and mix. Stuff turkey cavity loosely and web closed. Bake for 3-1/2 hours, breast side up with bacon strips covering breast.