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On most multi-day river trips we prepare our own meals, and while some like to go "backpacker" style others prefer "wilderness gourmet" style. If the latter is your pleasure, then it entails packing and carrying a lot of cookware, accessories and fuel. I often carry a propane stove (or two) and at least one Dutch oven, which means also carrying propane fuel and charcoal, though we sometimes create our own coals from campfires.
Dutch ovens come in cast iron (very heavy) and cast aluminum (about 25% the weight of cast iron), and I use both with a preference for neither other than the weight difference. Most of the recipes in this section require the use of a Dutch oven. I prefer using Reynolds turkey-sized oven bags inside my Dutch ovens to reduce cleanup and re-seasoning, especially when using my ovens multiple times during a single trip. I usually cut off the additional bag height with a pair of scissors or a knife after I have it in the Dutch oven, usually leaving the bag open so my meals can breathe during cooking.
Reynolds oven bags are available in most grocery stores on the same aisle as aluminum foil, wax paper, Zip-Lock bags and other similar products. If you apply too much heat for a long time to the bottom, then the bags can stick and tear when attempting to remove them. Keeping a clean bottom on the inside of the Dutch oven will reduce sticking, as will adding a small amount of water or non-stick spray like Pam. |
Dutch Oven Meatloaf
5 lbs. extra lean ground beef
1 large yellow onion; diced
2 1/2 cups oatmeal
3 eggs
3 or 4 Bell peppers
1/2 cup catsup
2 tsp. thyme
2 tsp. marjoram
1 tsp. oregano
1 tsp. rosemary
1/4 tsp. ground ginger
1/4 tsp. cumin
2 tsp. salt
1 tsp. ground black pepper
additional catsup as needed
To a large mixing bowl add beef, diced Bell peppers, onions, eggs, catsup and seasonings. Mix thoroughly. Place mixture in a deep dish 12" Dutch oven and spread it into the oven evenly. Cover the top of the meatloaf evenly with catsup.
Bake using 12-14 briquettes on top and 6-8 briquettes under the bottom for 90 minutes. Rotate the Dutch oven and lid every 15 minutes. Maintain appropriate heat by replacing briquettes every 20-25 minutes until thoroughly cooked. Add additional catsup about 10 minutes prior to serving and allow to heat.
Serves 8-10 people
Dutch Oven Fricken Chickasee
4-5 lbs. skinless, boneless chicken breast
1 family size can of Cream of Chicken soup
2 medium purple onions
3 Bell peppers
4 large carrots
3 Yellow squash
3 Zucchini Squash
3-4 Red potatoes
4 Tbps. Lemon pepper
4 Tbsp. Italian seasoning
4 Tbsp. Onion flakes
2 Tbsp. Garlic salt
2 Tbsp. Ground black pepper
4 Tbsp. Tony Cacherie Cajun Seasoning
Dice onions, slice other vegetables into bite-size chunks, mix together in an oven bag, mix in seasonings, twist bag closed and then skake to thoroughly mix ingredients. Keep bag closed and set aside.
Cut chicken breast meat into bite-size chunks and then lightly braise in an oiled skillet to seal in juice and flavor. Drain excess oil, and then mix chicken in bag with vegetables and seasonings. Close bag, shake to thoroughly blend, and then place oven bag in pre-heated deep dish 12-inch Dutch oven.
Add 1 large can of Cream of Chicken (or Cream of Mushroom, if preferred) soup and then blend with a spoon until all ingredients are thoroughly mixed.
Using 6 charcoal briquettes under the bottom and 12 briquettes around the edge of the lid, bake for about 2 hours, replacing briquettes every 20-30 minutes to maintain proper cooking temperature.
Serves 8-12 people
Dutch Oven Chicken Pot Pie
4-5 lbs. skinless, boneless chicken breast
1 family size can of Cream of Chicken soup
2 qt. cans Veg-All
2 pie crusts
Dice chicken breast meat into bite size chunks, lightly braise in oiled skillet, drain off excess oil, and then move into oven bag.
Mix 1 family size can of Cream of Chicken soup and 2 quart cans of Veg-All into oven bag, and then mix thoroughly. Add seasonings to suit.
Place oven bag into pre-heated, deep dish 12-inch Dutch oven. Carefully place two pie crusts on top of mixture (an option is to place one pie crust into the bottom of the oven bag before adding any ingredients, and then use a single pie crust on top.) Using a knife, cut several slots in the top pie crust to allow breathing during cooking.
Using 6 charcoal briquettes under the bottom and 12 briquettes around the edge of the lid, bake for about 45 minutes, replacing briquettes every 20-25 minutes to maintain proper cooking temperature.
Serves 12-16 people |
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Dutch Oven Blueberry Cobbler
1 stick butter
8 cups fresh blueberries or (48 oz.) frozen (thawed)
3 cups flour
1 cup sugar
2 cups sugar
2 tsp. fresh grated lemon zest
2 Tbs. baking powder
2 tsp. lemon juice
2 tsp. salt
4 tsp. cinnamon
3 cups milk
1/2 cup water
Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.
Wash fresh blueberries and drain. In a large bowl combine blueberries, sugar, lemon zest, lemon juice, 2 tsp. of the cinnamon and water; stir to coat blueberries. Let rest.
In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth. Pour batter over melted butter -- do not stir. Carefully spoon blueberries over top of the batter -- do not stir. Sprinkle remaining cinnamon over top.
Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 45 to 60 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.
Serve topped with whipped cream or serve with vanilla ice cream.
Serves 15 people
Dutch Oven Peach Cobbler
2 gals. peach slices
1 1/4 cup dark brown sugar
1 1/4 cup ground cinnamon
1/2 stick butter
1 cup baking powder
1 cup corn starch
2 pie crusts
Open peaches and drain off syrup to drink or discard. Empty peaches into oven bag. Mix in 1 cup dark brown sugar, 1 cup ground cinnamon, 1 cup corn starch and 1 cup baking powder. Close bag and tumble to thoroughly mix all ingredients. Place oven bag into pre-heated, deep dish 12-inch Dutch oven.
Carefully place a double layer of pie crusts on top of the mixture, then use a knife to cut slots through which thet cobbler can breathe while cooking.
Cut butter into pats and place all over the pie crust, then sprinkle remaining 1/4 cup cinnamon and 1/4 cup dark brown sugar all over the pie crust.
Cut off excess bag material and tuck the sides into the Dutch oven and then cover.
Using 6 briquettes under the oven and 12 briquettes around the outer lip of the top, bake for about 90 minutes replacing briquettes every 20-30 minutes to maintian proper cooking temperature.
Remove from heat, being careful not to dump coals from top into cobbler when removing the top, dump coals from the top and then replace. Allow cobbler to rest about ten minutes before serving.
Serves 12-16 people
Dutch Oven Apple Raisin Cobbler
8-12 apples (Granny Smith or Red Delicious)
2 Cups raisins
1 1/4 cup dark brown sugar
1 1/4 cup ground cinnamon
1/2 stick butter
2 pie crusts
Core and slice peaches, then place into oven bag. Mix in 2 cups raisins, 1 cup dark brown sugar and 1 cup ground cinnamon. Close bag and tumble to thoroughly mix all ingredients. Place oven bag into pre-heated, deep dish 12-inch Dutch oven.
Carefully place a double layer of pie crusts on top of the mixture, then use a knife to cut slots through which thet cobbler can breathe while cooking.
Cut butter into pats and place all over the pie crust, then sprinkle remaining 1/4 cup cinnamon and 1/4 cup dark brown sugar all over the pie crust.
Cut off excess bag material and tuck the sides into the Dutch oven and then cover.
Using 6 briquettes under the oven and 12 briquettes around the outer lip of the top, bake for about 90 minutes replacing briquettes every 20-30 minutes to maintian proper cooking temperature.
Remove from heat, being careful not to dump coals from top into cobbler when removing the top, dump coals from the top and then replace. Allow cobbler to rest about ten minutes before serving.
Serves 12-16 people |
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