Dutch Oven Question....

[Pope Flick]

Going camping in a few weeks and am looking at getting a dutch oven.

 

Question: any reason to go after an old school Griswold? Or should I go for a more recently Lodge?

 

Fora campfire should I get one with legs? Does it matter? Or for a camp fire is the rimmed lid more important?

 

Finally, any recipes? Dinner or deserts welcome...

[Bier Meister]

i have rarely used dutch ovens. when camping i have typically just used a pan over a grate. i think the last time i went camping was prior to culinary school (so we kept it pretty simple with dogs and burgers). butter, garlic, ginger, salt and pepper should get you pretty far. what type of protiens will you be using?

[Big Country]

I find getting a tight seal with the sheets at the end of the bed is key. A large chili based dinner helps. Let it build for a bit, then go for the rip it, grab head and hold covers tight in a single, smooth motion.

[Pope Flick]

I'm thinking of venturing into some type of pot roast territory, along with a corn bread or cobbler on another evening.

[Catfish]

The legs and rimmed lid are helpful in geting coals on the top and bottom for even heat. I'm thinking this would be good if you’re thinking about baking in it.

 

Since you only have a few weeks, you might want to get a pre seasoned unit. Pre seasoned cast iron is not my preference, but it is more useable out of the box than non seasoned.

 

Try filling it with beans (soaked over night), diced onion, a couple ham hock, good chillie powder, salt and pepper and water. Then dig a hole big enough for the oven to fit in with some space to spare. Put smoldering coals from the fire in the bottom of the hole. Put the oven on the coals. Put more coals on the rimmed lid. Cover with dirt. Let it sit all day. Dig it up and enjoy.