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I have a plastic container the same diameter as my DO. Pretty simple to freeze a dish in it, keep frozen, and then pop it into the DO. I make lasagna or eggplant parmesan and freeze to cook later.

I freakin' love me some Jambalaya, and it's one of the ultimate one-pot meals....but I've never done it camping. Thanks for the great suggestion Marshall! You can do it either over coals or on propane, too.



Enchiladas are another good DO recipe.
How do you adjust your cooking procedure and time for the frozen ingredient "cube"?
 

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How do you adjust your cooking procedure and time for the frozen ingredient "cube"?

Well, you're only warming it up, is already cooked, I've used just a partner stove set on low to reheat. You could use coals too, I don't see how it would matter.
 

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How do you adjust your cooking procedure and time for the frozen ingredient "cube"?
What MN said; you can also pull it out the night before or morning before and use the tupperware/cube to chill the beer in your drink cooler.

you can reheat on a stove, but the DO gives you a better "brown" on the top of the dish.
 

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How do you adjust your cooking procedure and time for the frozen ingredient "cube"?
I've done this before with a frozen block of lasagna. What I did was use half the coals you would normally use to cook the dish for the first twenty minutes to half hour. Then when it is thawed all the way through, put the right amount of coals under and on top of the oven, add some extra cheese to the top and cook for another fifteen or twenty minuted until the cheese is bubbling and slightly brown.

My calculations for coals would be..... for a 12" oven I'd use a total of 24 coals. For rewarming I'd use half that many or 4 coals on the bottom and 8 on top. After is is thawed I'd put 10 on the bottom and 14 on top. (along with more cheese:-D). You have to keep lifting the lid at first to make sure you don't burn it and to check and see if it is unthawed, but it is already cooked so your not worried about cooking it all the way through, just heating it all the way through.

Or you can put it on a stove like MNichols suggests. :mrgreen:
 

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12" DO

2lb Sausage browned on bottom
package of frozen or thawing tater tots/potatoes
crack 6-9 eggs
package of cheddar cheese
biscuits in a can


put on lid, bake as usual until you smell it/40 min-ish...

Eggs end up over easy, good breakfast, pretty easy.
 

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How do you adjust your cooking procedure and time for the frozen ingredient "cube"?
We love some jambalaya too but take the short cut. Tony Chacheres boxed mix. all you need is some protein (sausage and/or chicken) and water. One box and a pound of meat will feed 3 or 4 for cheap and easy and good.
 

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I cooked 3 racks of ribs with Dr Pepper on Saturday! Very tasty. Thanks for the ideas! So brings me to a question: on the river and in camp, what do y’all do with the braising liquid reserves, fat, grease etc left over in the DO when you take out the meat?
 

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Paper towels and toilet paper.

I cooked 3 racks of ribs with Dr Pepper on Saturday! Very tasty. Thanks for the ideas! So brings me to a question: on the river and in camp, what do y’all do with the braising liquid reserves, fat, grease etc left over in the DO when you take out the meat?
I could not run a river trip without a good supply of paper towels and toilet paper. Tupperware or coffee cans to collect Dutch Oven drippings and chunks, than wipe with paper towels, than I burn or throw away the paper towels. Some rafter's use DO liner's, aluminum or paper liner's to preserve the coating of their DO's and keep flavors from transitioning from one cooking creation to another, but the big chunks and drippings still go into a container. You could just serve them out to people with each portion or make hobo gravy too. Bon Appetit...
 

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A traditional hot dish sounds mortifying, many of these sound so good I finally broke down and spent too much on a used super cooker. I'm most excited about fresh cakes for desert.
 

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Some rafter's use DO liner's, aluminum or paper liner's to preserve the coating of their DO's and keep flavors from transitioning from one cooking creation to another, but the big chunks and drippings still go into a container.

Available in 8", 10", 12", 14"

Campliner Dutch Oven Liners

Amazon has them
 

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my go to river dinner used to be jambalaya. Then i got my brother in law into rafting and he has a shrimp allergy. i suppose i could have him dish up right before i add the shrimp.

I also do lasagna but I do a cream cheese lasagna.
12 inch dutch
1.5lbs of burger
1.5 lbs hot Italian sausage
1 box of oven ready lasagna noodles
2 to 3 boxes of cream cheese
1lb mozzarella
1 green pepper
1 red pepper
8oz sharp cheddar.
2 jars red sauce

brown burger and sausage, and throw in diced peppers and simmer for a bit and drain liquid. add sauce. start with base layer of meat mix, add layer of noodles, then cream cheese. "heat cream cheese in sun to make workable", add mozzarella layer. then repeat. on top layer add sharp cheddar. 375 for 45 min to an hour. add extra coals on top towards the end to get a bit of a crust.

Tatter tot casserole,
best earlier in the trip as tater tots can get mushy and soggy.

brown burger, add cream of chicken, cream of mushroom, and green beans. top with tater tots and bake. add cheddar cheese last 10 minutes or so.

chicken pot pie.

dice and cook chicken. add mostly cooked egg noodles, cream of chicken, cream of mushroom soup, a bag of frozen mixed veggies. top with either Pillsbury crescent rolls or biscuits. I prefer the crescent rolls as its easier, sometimes the biscuits will be a bit doughy, a little extra heat on top can fix this.

I made lasagna this weekend again per the wife's request. When it's 16 degrees outside you need a lot more coals lol.

When i do lasagna i pair it with beer bred in a 10" dutch,

This is really simple as long as you have seen it once. you need 2 to 3 warm beers. mix with self rising flour until you get the right consistency "thicker than pancake batter but not bread dough". put the top on it and let it rise in the sun for 30 minutes. then bake 350 for 30 to 45 minutes. I start this well before my lasagna because you want it to cool before you cut it do it does not crumble.
 

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Well, you're only warming it up, is already cooked, I've used just a partner stove set on low to reheat. You could use coals too, I don't see how it would matter.
Reheating from the top and bottom at the same time is faster and more even, less chance of burning the bottom while the top is still cold
 

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Dutch Oven Recipes! What a category! Where to begin? I am a hunter, angler, and cook as many of you are. I'm also a huge fan of chef Hank Shaw and his blog, Hunter
Angler Gardener Cook. Something that Hank covers a lot in his blog is, "loving the unloved". So many foods, (especially when it comes to wild game), get overlooked or even scoffed at. In my opinion, this happens because of negative food experiences with those items. It doesn't have to be though. That being said, here's an easy solution for what to do with that goose that's growing frost in the freezer!


Goose Yankee Pot Roast



Ingredients:


2 boneless/ skinless Canada, (or other specie), Goose breasts
2 cups carrots peeled and chopped

2 medium onions quartered
3-4 cloves of garlic minced
6-8 small russet potatoes washed and quartered, (peeled is optional)
4-6 cups stock, (may use chicken, beef, pork, but goose stock is ideal)
3-4 bay leaves
2 sprigs of rosemary
4 sprigs of thyme
Salt and Pepper to taste




Directions: The key to making this dish special is to cut your goose breasts into roughly 1.5" - 2" squares. Skewer the meat, season with salt and pepper and grill over coals until charred on all sides. This step is optional but it really makes the dish and will lend a smokey flavor to everything. Put all the ingredients except for the potatoes in the dutch oven. Simmer on low heat for 3+ hours, (I've gone as long as 24, you may need to add stock or water if opting for the latter). Put the potatoes in only for the last hour or so of cooking so they don't break down too much. You may inform your diners that the meat is goose, or leave them to assume that it's beef if you like, (they probably won't notice the difference if you don't tell them). Serve with crusty bread for sopping. This goes well with either cold beer or red wine!


Note: Just like many others this dish can be made in advance and frozen and reheated at a later date, even over a camp fire!
 

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Beef Stew on the river

Ingredients:

⦁ 2 1/2 pounds lean stewing beef, cut into 1/2” cubes
⦁ 2 Tbsp. vegetable oil
⦁ 6-9 small red potatoes (cut into 1/2” cubes leaving the skin on)
⦁ 3-4 carrots cut into 1/4” slices
⦁ 1 large yellow onion, diced
⦁ 2 garlic cloves minced
⦁ 1 pound cremini mushrooms, sliced into 1/4” slices
⦁ 2 cups peas (frozen/thawed or canned/drained)
⦁ 60oz. beef stock (low or no sodium if using canned)
⦁ 2 Tbsp. Worcestershire sauce 2 Tbsp. better than bullion roasted beef base.
⦁ 1 1/2 tsp salt, 1 tsp black pepper, 2 bay leaves, 2 springs of fresh thyme (or 1 tsp dried)

Instructions:
1. Flour and brown beef in 2 Tbsp of oil in pan. Put in large pot.
2. Add oil (~2 tsp) to same a pan, add the onions and 1/2 tsp salt. Cook for 5-7 minutes on med or until the onions are softened and lightly browned edges stirring a couple of times, add garlic for one minute more.
3. Add 30oz. beef stock, thyme, bay leaves to the pan, simmer 5 minutes and scrape pan. Pour this all over top the meat in the pot, add mushrooms and simmer for 2 hours.
4. Remove bay leaves, add in the potatoes, carrots.
5. In a separate pot whisk together the 1/2 cup flour and 30oz beef broth and cook till thickened. Add to crock pot and simmer for 15 minutes, add peas and pack away.
6. Place in a fitted Dutch oven aluminum liner, bag it and freeze.
It will take several hours to partially thaw, plan accordingly. It will reheat faster and more evenly if done in a DO with enough charcoal for 350 degrees F. The potatoes and carrots will finish cooking while you reheat. If you want to be really lazy freeze in boiling bags and reheat that way
 

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How many would this amount serve? I'm thinking I'd need to triple or quadruple to serve 12?

And Dutch Oven Jambalaya



Ingredients

  • 1 tablespoon olive oil
  • ½ pound smoked sausage, cut into ¼-inch thick slices
  • ½ large onion, chopped
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 1 cup chopped celery
  • ½ teaspoon Cajun seasoning, or to taste
  • 1 cup uncooked white rice
  • 1 (14.5 ounce) can diced tomatoes, with juice
  • 1 tablespoon minced garlic
  • 2 cups chicken broth
  • 3 bay leaves
  • ¼ teaspoon dried thyme
  • 1 pound peeled and deveined medium shrimp

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes.
  2. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer and simmer 20 minutes.
  3. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center.
  4. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.
 

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How many would this amount serve? I'm thinking I'd need to triple or quadruple to serve 12?
Not my recipe but I would x4 it for 12
 
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