Dutch Oven Cooking 101

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Published on: Jun. 2, 2009

Last revision: Dec. 14, 2010

bottom or undercooking the top, remove the oven from the bottom charcoal after two-thirds of the baking time has elapsed. The bottom of the oven retains enough heat to finish the job while the top browns.


Try these the next time you're out camping.

Pineapple Upside-Down Cake

Size oven: 12 inches Briquettes needed: 24; 16 on top, 8 on bottom


1/4 cup butter
1/2 cup brown sugar
1 can sliced pineapples
pecan halves
Maraschino cherries
1 full-sized yellow cake mix

Melt butter and sugar in oven. Arrange pineapple slices on top of sugar and butter. Arrange pecan halves around pineapple and put a cherry in the center of each ring. In a separate container, prepare cake mix according to package instructions. Pour batter over pineapple slices and bake according to cake mix directions. When cake is done, remove oven from heat, remove lid and let cool for 10 minutes. Put a cutting board or a circle of cardboard covered with aluminum foil over the top of the oven. Say a little prayer, and flip it. This job is best done by two people.

Zucchini Bake

Size oven: 10 inches Briquettes needed: 22; 14 on top, 8 on bottom


3 cups grated zucchini
1 egg, beaten
11/4 cups uncooked oatmeal
1 teaspoon dried basil
1 cup grated mozzarella cheese
1/2 teaspoon salt
1 tablespoon dried, minced onion
1/4 teaspoon
black pepper
1–3 teaspoons dried, minced garlic
1/2 cup tomato sauce

Mix all ingredients except tomato sauce in order listed and pour into Dutch oven. Top with tomato sauce. Bake at 350 degrees for 30 minutes.

Roast Chicken and Carrots

Size oven: 12 inches Briquettes needed: 24; 16 on top, 8 on bottom


2 tablespoons butter 2 tablespoons olive oil 2 cups diced yellow onions 6 garlic cloves, minced 31/2 cups diced celery 4 cups sliced carrots 2 bay leaves 2 sprigs fresh thyme 3–4 pound roasting chicken 1 cup chicken stock or bullion 1/2 cup dry white wine 3 cups stewed tomatoes salt and pepper to taste 2 tablespoons fresh parsley

Put butter, oil, onions, garlic and celery in Dutch oven and sauté over medium heat until softened. Add carrots, bay leaves and thyme and cook another five minutes. Add chicken (if you don’t have a deep oven, cut the chicken into quarters so they lay flat), chicken stock, wine, tomatoes, salt and pepper. Place the lid on the oven and bake at 300 degrees for 11/2 hours or until legs are loose and meat is falling off the bone. Replenish coals every 30 minutes and turn oven and lid every 15 minutes.


You can get a wealth of information from the International Dutch Oven Society, 41 E. 400 North, No. 210, Logan, Utah 84321.

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