Dutch Oven Recipe Question

[ColemanCampingFamily]

OK...I have NEVER cooked in a dutch oven, but I think that I may have a "recipe" that my son would like. I just need help with briquet placement and cooking time.

Ingredients:
3 cut-up chicken breasts
1 cup Long grain rice (or minute rice if necessary)
1 can cream of mushroom soup
Frozen broccolli
Enough water to make it look "right"

I may throw some other veggies (like carrots) in there just for fun. I think that I have a pretty good "eye" for determining how much water to put in (when done, this recipe should be a little "soupy").

Now comes the big question....how many briquets should I put on the top and bottom, and how long should I cook this concoction? My DO is already seasoned (according to the manufacturer), so do I still need to spray some PAM in there to keep everthing from sticking? I will probably add some cheese to it as well, and perhaps some stuffing mix to the top the last 5? minutes of cooking.

Thanks to any and all that can help!!

[dkutz]

OK...I have NEVER cooked in a dutch oven, but I think that I may have a "recipe" that my son would like. I just need help with briquet placement and cooking time.

Ingredients:
3 cut-up chicken breasts
1 cup Long grain rice (or minute rice if necessary)
1 can cream of mushroom soup
Frozen broccolli
Enough water to make it look "right"

I may throw some other veggies (like carrots) in there just for fun. I think that I have a pretty good "eye" for determining how much water to put in (when done, this recipe should be a little "soupy").

Now comes the big question....how many briquets should I put on the top and bottom, and how long should I cook this concoction? My DO is already seasoned (according to the manufacturer), so do I still need to spray some PAM in there to keep everthing from sticking? I will probably add some cheese to it as well, and perhaps some stuffing mix to the top the last 5? minutes of cooking.

Thanks to any and all that can help!!

Oh and Wavery gives me a hard time about MY spelling!!  ha ha

If I don't use foil to line the DO, I will spray with a little bit of pam and wipe around with paper towel, just helps with clean up I think.

As for Temp and time.  Try these sites.  If you know the temp of the original recipe thats a good place to start.  The thing I have learned is to let it cook, and don't peek until it should be just about done time wise, or steam starts coming out the top.

http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm

http://www.socaldos.org/dutch_oven_chart.htm

http://www.socaldos.org/

Good Luck! We LOVE ours, and I usually cook at least one thing in them ever time we are out.

Search this site there is lots of info here too...

[wavery]

The formula that we use is:

The 2/3 theory

Take the diameter of the pot and subtract 2 for under the DO and add 3 on the lid.  :sombraro:

A 10" pot would have 8 coals underneath (10-2=8) and 13 coals on top (10+3=13).

We calculate our time about the same as we would the same dish in a 350 degree oven.

There is no right or wrong way to do it. There are just different ways. Many people here have been doing it a lot longer than us so I hope someone else chimes in.

Also, try this website:
http://www.northfieldscouts.indianhead.org/troop344/forms/02/QT344-02004-DutchinForDummies.pdf

[dkutz]

The formula that we use is:

The 2/3 theory

Take the diameter of the pot and subtract 2 for the lid and add 3 under the pot.

A 10" pot would have 8 coals underneath (10-2=8) and 13 coals on top (10+3=13).

We calculate our time about the same as ywe would the same dish in a 350 degree oven.

I think you got your first line backwards, but we know what you mean.  More coals on top then bottom.

I won't comment on the typo.. :p

[wavery]

I think you got your first line backwards, but we know what you mean.  More coals on top then bottom.

I won't comment on the typo.. :p

Ya right......I knew someone would get it right for me. It should be you because you are the one that taught us..... :sombraro:

[dkutz]

Ya right......I knew someone would get it right for me. It should be you because you are the one that taught us..... :sombraro:

WHAT!!  No way, I am a DO newbie myself.  I am sure you know more about it from me, just can't explain it right!!  ha ha

[Dee4j]

all this dutch oven talk makes me miss Moose...The Chief GURU of DO cooking..I know the real story; they are holding him hostage in Colorado and they are making him teach everyone how to DO cook.. :p


MISS YOU MOOSE  :W (and Moosette )

[daldricht]

Dutch Ovens have got to be the easiest pan to create stews, soups and one-pot creations in.

You asked a couple times about the number of briquettes so not sure if you are burying the Dutch oven in the fire/coals - which is quite common? I have never done that. Way too messy for my liking. I have almost always cooked on top of a propane or on top of a wood fire.

The frozen brocolli - personally I would bring fresh then I do not have to try and keep the packages frozen - plus less salt.
Also the canned soup is loaded with salt, so I use the low-salt boxed chicken or beef broth stocks - instead of the canned.

Sea salt really does taste different if you have never used it - plus since it is natural it breaks down in the body and is less destructive to your digestive system.

I make a great potato and ham soup in our Dutch oven - usually after we have had a boiled dinner of ham, potatoes and vegetables - then I can create another meal out of the same ingredients but have a much different taste - just add bread or oyster crackers.

I have 2 Dutch ovens in our camper and a large cast iron fry pan - one large - and one small. The smaller one I make desserts in - like a fresh peach or blackberry cobbler - plus if it is just the two of us eating, will create things in the smaller Dutch oven. When we are joining friends and having a Saturday night pot luck, then I create large recipes in the larger pot. The large fry pan is great - do the bacon first - then do the fried eggs in the grease of the bacon - nothing sticks. I also love to toast/brown my whole wheat or sour dough bread over the open flames of a campfire. It gives a totaly new and great taste.

If you like to create recipes, there are many "camping cook books" and are very informative as to how to cut down on the inconvenience of cooking when camping. I am now containing ingredients for various recipes in individual ziplock baggies, then taking al those ingredients andzip them into a larger bag. I then have all my ingredients with me (plus they are dry) and can create fresh recipes not normaly done on camping trips.

Another great cooking pan - a WOK - we have an old electric one and that is great for doing large pot luck suppers.

I must admit, arthritis and cast iron do not do well together.
Have fun
Dave

[AustinBoston]

(when done, this recipe should be a little "soupy").

If it's supposed to be stew-like, put ALL the coals underneath the DO.  How many? Enough so that it stays simmering.  Reduce the heat if it is really boiling.

If it's supposed to be casserole-like, then use Wayne's method.

Austin

[ColemanCampingFamily]

Thank you all for the advice....I'm going to give the 2/3 method a shot.

I will let you know how it turns out....keeping my fingers crossed, lol.