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.

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!

There are a few definitions of a Dutch oven out there.  Some are aware of the definition that is the same as a "covered wagon."  Here we are talking about something totally different.  A Dutch oven here is a cooking pot made of thick cast iron, perfect for absorbing, retaining and distributing heat. Dutch ovens have a flat bottom with a special lipped, tight-fighting lid, three legs and a wire bail handle to lift and hang.  They are designed to cook complete meals over an open fire, which makes them a good camp companion.  Coals or briquettes are often used to cook with from both above and below for more uniform heat, which is why the lid has a flange and the body has legs. Because of the design of a Dutch oven, food is cooked slowly and evenly. This particular design is called a camping, cowboy or chuckwagon Dutch oven. 

A Dutch oven is what separates a lousy camping meal from a mouthwatering savory meal.  It is indispensible to the outdoor and camping cook.  With a Dutch oven you can can bake, boil, stew, fry, roast or any other conceivable method of cooking.  It is the most versatile and durable cooking tool for outdoor camp cooking.  Take a peek at our Dutch oven recipes to see what we mean by a plethora of cooking options.  Nearly any cooked food that you can create at home, you can create with a Dutch oven.  We also have some great products available for you to purchase.


Happy Cooking!