1st Try at Dutch Oven Cooking - Store Bought Biscuits

[sweet_magnolia]

Yes, I said store bought. I decided this was the year to learn how to use a 10" DO that I have had a couple of years, and do some outdoor cooking at the farm. I decided to start with something simple but I left all my information I had about DO cooking at home and I wasn't sure how many coals to use. So I put 10 under and 10 on top. I know that was not correct but my biscuits baked OK...just took them a little longer than normal. Next time I will not leave the temp chart at home and I will also put the coals on the bottom in a ring.

Sorry if this bores you DO pros, but again, I'm just a beginner.

Is it OK to put this directly on the ground or should I have a piece of metal under it?





Fried potatoes and country ham in foil on Little Joe






Didn't turn out bad at all.



And the leaves are starting to change...


Thanks for viewing my experiment. Lid lifter and lid holder on my shopping list. I'm open to any criticism, suggestions and / or tips. And ideas for what to fix this weekend.

[Squirrel]

Awesome Becky! I recently purchased a tri-pod for my DO. Just waiting until it cools off enough to do a little experimenting meself. What book do you have?

[Fishawn]

Looks really good Pioneer Becky.

[ALX]

Looks delicous....

Most of my D.O. experiences is with stews....My brother real good at the biscuits and dessert...

Big old chuckie with taters, carrots etc...a perty set and forget,but you obviously need a lot more heat for a stew...I use a tripod that has chain that holds D.O. over a fire/coals...

Keep pics coming Pioneer Becky....

Neat thread...Hopefully some of the pro's chime in with techniques etc..

[minnbill]

2 cool looks great

[eDJ]

Re:

Anyone here who would like some good Dutch Oven recipes may want to
check the Boy Scout site as there are many tried and true good recipes there.

http://www.scoutorama.com/recipe/


This may be helpful for those who are new and wanting to master this skill.
The heat by number of briquettes chart will be a big help for first timers.

http://www.dutchovendude.com/campfire-cooking.shtml

As a suggestion, if you have a old metal wheelbarrow place a shovel or three of sand in the bottom of it and use it as a platform for your oven(s). It will help to save your back.

A lid lifter can be made from a piece of "re-bar" or "all thread" rod you could pick up on a scrap yard. Take a hacksaw and cut off a four or five inch piece to weld to the curved hook on the bottom. Then have a friend with some welding equipment heat the end and bend the hook. Once done weld the five inch piece to the back of it. For a handle you can improvise about anything. I've got a piece of garden hose on the end of mine and it works just fine. The hook can insert under the lid




Like you see here. It could also lift the wire handle of the oven too.




Ps. If you have new ovens or old ones which need to be re-seasoned. Flax seed oil does a fine job and doesn't go rancid. But some folks still use lard or bacon grease.

[Texas-Hunter]

Looks great Becky.. And no this is not boring.. I have been cooking in D.O's for a very long time and never tried biscuits.. So there you have it.,..


Now.. I think I need to find me a head hunter and let them find ncdodave.. Where are you Dave...

[Slanted88]

You get after it Cat Momma!...I got a 55 gal. drum I sliced in about a 3 foot height & got it on bricks to keep it from rustin ...whacked the bottom in the center with a ball peen hammer & made a drain hole....coals on the bottom & get after it...just me redneck cookin table...

[SMOKE FREAK]

You get after it Cat Momma!...I got a 55 gal. drum I sliced in about a 3 foot height & got it on bricks to keep it from rustin ...whacked the bottom in the center with a ball peen hammer & made a drain hole....coals on the bottom & get after it...just me redneck cookin table...

As if we expected something else

Becky I wish I had one to play with too...looks like a cool deal

[Slanted88]

As if we expected something else

Becky I wish I had one to play with too...looks like a cool deal

Aight...I'll get some pic's...been loose with me Dad...It works...

[Jimh]

I think I read one time that a good rule of thumb is every briquette= 14 degrees,I have also read that a good starting point is 10 on the bottom and 14 on top 24X14=336 degrees.and that be about all I know

it looks like you have it down pat there Becky

[THE ICEMAN]

My humble opinion...

.

[cajun_1]

Looks great Becky.. And no this is not boring.. I have been cooking in D.O's for a very long time and never tried biscuits.. So there you have it.,..


Now.. I think I need to find me a head hunter and let them find ncdodave.. Where are you Dave...

I have to agree with the Boss ... Never done biscuits in mine ...

to ya for a great post ...

[WALLE]

Becky,
I think it is awesome that you're trying this! I've had some great meals (prepared by other folks!) outta DO's. Definitely a lot of skill involved. on your biscuits!

[sweet_magnolia]

Thanks, Everyone!

What book do you have?

Book....?? Haven't bought any books yet. I have the little booklet that came with the DO but have been mostly reading the internet and lurking some DO forums and taking notes. Do you have a good book in mind to suggest? Dutch Ovens for Dummies, perhaps?

...Pioneer Becky.

Keep pics coming Pioneer Becky

Wait until you see my Daniel Boone 'coon skin hat!

http://www.scoutorama.com/recipe/

This may be helpful for those who are new and wanting to master this skill.
The heat by number of briquettes chart will be a big help for first timers.

http://www.dutchovendude.com/campfire-cooking.shtml

Thanks for the links and suggestions, eDJ! Some great info right there!

Looks great Becky.. And no this is not boring..

Thanks, TH...I hesitated to post this yesterday because it was something pretty simple.

Aight...I'll get some pic's...been loose with me Dad...It works...

Hope you're Dad is still fighting! Would love to see some pics when you get a chance.