Chicken Enchilada Ring in the Dutch Oven with Flat Iron Steak Fajitas and I Got Wood!

[sweet_magnolia]

I got this idea from here http://www.camp-cook.com/forum/viewtopic.php?t=3874 who got it from here http://www.dutchovenmadness.blogspot.com/

But I made mine this way in a 10" shallow DO.

I smoked / grilled some chicken thighs on the Weber kettle and softened some chopped onion in a foil pack. Shredded the chicken, added some taco seasoning, about 1/4 can of tomatoes with green chilis (DRAINED) and the sauteed onion. I took a piece of parchment paper and lined the DO and pressed the paper in to make a "ring" so I would know the DO size. Removed the paper and while the DO was preheating to 375 (7 on bottom, 16 on top) I put together the enchilada ring.

I took a can of crescent rolls and laid them out on the paper making a ring, filled with the chicken enchilada filling and then folded over the crescent rolls. It didn't turn out too pretty because I laid the crescent rolls backwards... but it is was damn tasty. I also grilled a flat iron steak and had some green peppers and onions in foil and heated up some rice and enchilada sauce in cause we wanted that over the ring but I went with a little salsa over the top (not pictured).























We had some improvements made to one of our farm entrances last week and in doing so, the county road department took down a large hickory tree. We got that cut up yesterday and I'm so happy that soon I won’t have to buy any wood! How long should I let it dry?







Thanks for viewing!

[erain]

neat Becky... first off another good looking DO creation.
you are becoming a pro with the cast iron...

as far as the wood, hickory you are lucky. no hickory up here in MN. but ya need to split that wood and then stack it back up. have stack setting so your prevailing winds hit the side of the stack and next year about this time you will have seasoned wood.

[Fishawn]

Pioneer Becky

[Slanted88]

Sister!...That there will eat just fine! I'm gonna hafta get after me some of that!

[Mark R]

Becky that is awesome stuff! You our Pioneer girl! I gotta get to the CI cookin more!

[Blowin Smoke]

Awesome looking dinner.

[Richtee]

Neat stuff, Becky. I'd not mind a ring of that for the hockey game tonight!

[SmokinOutBack]

Very, very nice indeed. You are something else.

[curious aardvark]

great do dish - again !
you know, I can see a book coming out of the food you're cooking out there in the woods :-)

Fas as the wood goes - if it's just for smoke on top of charcoal - seasoning is pointless.
Only 'needs' seasoning if you intend to use it as the fuel source or for carpentry.
Other wise just start using it.

I pretty much just hot smoke with green wood these days, produces more smoke for longer so you use smaller pieces and it lasts longer.

Haven't noticed any taste difference between green or dry woods.

But splitting and stacking properly will stop it growing mold -which is a good thing

[SMOKE FREAK]

Even if ya dont split it till its time to burn you will be OK...Wait at least 6 months...

And the food looks awesome as usuall...I would like to eat at yer place

[Checkered Past]

Awesome job Becky you have this DO gig going on...

[tadowdaddy]

Yum Becky! Love it! Fantastic Job!

[Bbqgoddess]

WOW!! Becky!!! you rocked that DO!! I love the idea I think it looks pretty darn good from here, backwards schmackwards!! who knew? AND DAMN you scored on that Hickory... we just dont have trees like that around here :(

[SmokinLee]

looks awesome

[RVSEVEN]

NICE work on the DO be carefull on the green hickory can make you ill let it dry at least 3 months or large splits sets in.