We love cooking outdoors.  Besides cooking with a Dutch oven and hot coals, we also like cooking directly by the fire.  We've added some pie iron and grilling basket recipes that we'd like to share with you.  Hope you enjoy them!

Pie iron recipes

Finally we're making our website more user-friendly.  You'll have better access to our recipes.  We are starting to build pages for each recipe making it easier to print one recipe at a time, and also to more quickly find what you're looking for.  We've also shortened our list of products to only the important few.  

Feel free to drop a comment on how to make the site even better.

If you have a recipe to share, please do as well!  We will post immediately.

Happy cooking!

Fresh off our press is our Dutch oven eBook.  This book will walk you through everything you need to know about using a camp Dutch oven. We’ll walk you through seasoning cast iron, controlling Dutch oven temperatures when cooking, purchasing the best Dutch oven and tools, and also cleaning and maintaining your
camp Dutch oven. Best off all, there are hundreds of amazing recipes within these pages. This is your final Dutch oven resource.  Find it here: DUTCH OVEN EBOOK.

2 pints strawberries, halved
3-4 stalks rhubarb, peeled and sliced into 1 inch pieces 
Juice from 2 limes or 1 lemon
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 pinch salt
2 tablespoons butter
4 large biscuits, halved like buns
1/4 cup brown sugar

Add the first seven ingredients to the dutch oven, and stir together to coat fruit. Cut butter into pats, and distribute along the top of the strawberry rhubarb mixture.

Place biscuit halves around the top of strawberry rhubarb mixture until covered.
Sprinkle brown sugar on top of biscuits, and cover with dutch oven lid, making sure there is a little space between the lid and the top of the biscuits. Take some strawberries out if necessary.

Place dutch oven on bed of hot coals, making sure it is stable and even. Shovel coals onto the top of the lid to make an even thin layer.

Open the lid and check the cobbler after 5 minutes, making sure not to get coals into the dutch oven. If one side is cooking faster than another, turn the oven.

Check again every 5 minutes until the biscuits are golden and the fruit is bubbly.
Serve one biscuit and a spoonful of fruit per person, hot.

The most basic way to restore a rusty dutch oven is found here: Restore my dutch oven.  But that is not the only way.  There is a way through electrolysis to remove rust.  It is for the science teacher in all of us.

First you will need:

• A large plastic bucket - nothing metal please
• A battery charger - something that produces 6 to 10 amps
• Four electrodes - Rebar does the trick cut 4-6" above your bucket.  Each rebar should be wire brushed until clean for good contact with cables and water.
• At least four (4) C-clamps (no copper)
• Arm and Hammer Laundry soda
• Cables with clamps (jumper cables work) for connecting electrodes to each other and to battery charger
• Small link chain or cable to suspend Dutch oven in bucket
• Small lengths of small chain (used to suspend the rusty parts in solution) or some other means to suspend the part to clean into the solution.

(1) Add 1/2 cup Arm and Hammer Laundry soda to your bucket.
(2) Fill bucket with 5 gallons of water
(3) Mix until soda is dissolved
(4) Attach the four rebar to the inside perimeter of the bucket with c-clamps.  Make sure they are secure.  They should never touch the dutch oven.
(5) Connect electrodes together with cables (or decent gauge wire works too).  These are you anodes.
(6) Suspend the Dutch oven to be cleaned in the center of the bucket.  This might be the tricky-est part and requires some creativity as the Dutch oven can't touch the rebar OR ANYTHING CONNECTED ELECTRICALLY TO THE DUTCH OVEN.  It is possible to hang the Dutch oven from chains attached to a couple rebar that are laid across the bucket top, but again anything connected to the Dutch oven should not touch the rebar around the perimeter of the bucket.  They should also be as far away from each other as possible.  Hence the tricky-ness.  The Dutch oven is the cathode.
(7) Now its time to attach to the battery charger.  One jumper cable connection gets connected to the Dutch oven, other end to the negative (-) lead on the charger.  The positive (+) lead on the charger goes to the rebar or electrodes.  Just remember negative to Dutch oven, positive to rebar.  All connections should be made to clean metal.  Keep water away from the charger itself.  Just a precaution so you don't get electrocuted. 
(8) Turn on charger.  Almost immediately you'll see bubbles.  You're witnessing water molecules being torn apart.  The result is hydrogen and oxygen being released.  For this reason, it should be done with plenty of ventilation.  A closed space with just hydrogen is flammable.  A closed space with a perfect mix with two part hydrogen, one part oxygen mix is explosive.  Don't do indoors, in a closed garage, or tight space.  Get some ventilation.
(9) Watch the rust come right off and attach to the rebar.  As that happens you might want to clean them off.  They will also slowly disappear over time.  Don't touch the electrodes, leads or Dutch oven.  You, obviously, will get shocked.  Also, if you want to detach any of the jumpers or cables, turn off the charger.  This will prevent sparks.  Remember the emitted gas is flammable.  You shouldn't smoke or have any other flames nearby as well.
(10) Dispose of the gunky water.  This is safe water and can be poured on your lawn.

Anybody with experience using electrolysis to clean a rusty Dutch oven, please post some comments on how your experiences.  Remember to season your cleaned up Dutch oven  Enjoy your restored Dutch oven.

Prepare approximately 25 hot coals, placing 17 on top and 8 under the 12" Dutch Oven.

Trim most of the fat from ribs. Arrange ribs in the bottom of a 12-inch Dutch oven.
Drain pineapple, reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs.
In a large bowl stir together the remaining ingredients including the reserved pineapple juice and pour over
ribs. Cover Dutch oven and bake for 2 hours or until ribs are tender. Turn and baste ribs in oven juices
carefully every 1/2 hour.  Maintain heat for the duration.

Serves 8-10.

Worlds Easiest Dutch Oven Cobbler
1 white cake mix
1 (12-oz) can of white soda (Sprite or 7-Up)
2 cans fruit pie filling 

Pour fruit pie filling into bottom of a foil-lined 10" Dutch oven. In a separate bowl, mix soda with cake mix (note, the batter will be lumpy). Pour over top of pie filling.

Bake with 20 coals on top and 10 on bottom until cake is golden color. Serve hot. 

YUM!