| Author | Posts |
|---|---|
| Author | Posts |
| May 5, 2011 at 9:42 pm #32193 | |
 Aggroman |
Just curious what everyone brings on their trips. A weekend or a month. I usually bring a small light weight stove that I use for backpacking, but have thought if I can spare some weight some place, I can maybe add a black pot. I know guys who do it, and they say it makes the trip, but was just wondering what the rest of you bring. I’ve been using dutch ovens and doing outdoor cooking for so many years, but have just recently been thinking about adding one to the checklist. I know the biggest con will be the weight obviously, but can the pros, i.e. eating like a king, make it worth trying?
Scott |
| May 6, 2011 at 9:17 am #32194 | |
 rich5665 |
The only other Con I can really see, is the tendancy for food to burn or be under cooked. In my tenure as a Scout Leader I think I’ve only had one meal that came out right. But, I must admit that nothing tastes better than food from a Dutch Oven. Maybe it’s the fact that you can cook an entire meal in one pot, ei. apitizer, main coarse and dessert. Pot sizes vary so you should be able to find one light enough to carry. I’d stay away from the aluminum pots to, in my opinion, they are just not in the same class as cast iron. |
| May 6, 2011 at 12:42 pm #32195 | |
 Always January (Randy) |
On our trip down the Lower Colorado river we brought along my dutch oven mainly for deserts and breads. Everything came out fantastic and I was glad to have it along!
A good tip I found is using the aluminum inserts made for them. What I did was use a 12″ insert inside my 14″ “deep model” Dutch Oven, and I put that on top of a trivet so that it moves it up off the bottom. It worked so well that I often had to put it back in without the trivet for a few minutes as the top was actually cooking faster than the bottom. Cleanup was a snap, and nothing was burned. |
| May 6, 2011 at 10:36 pm #32196 | |
|
Aggroman |
Did y’all have it in a box or carrier? I just love these ovens. I usually cook in one about once or twice a week depending on work and when I get home. Fortunately, out of the years I have not burned anything yet….undercooked, a couple of times thanks to some nasty wind messing with my coals. Using these ovens is not like making a PB&J, lots of prep and cook time. How, after a full days paddle, did you muster up enough strength to get all this going. I know after a 9 hour day at work, I have to be pretty motivated to use it. Did you have a designated cook or was it a group effort? I’m just wondering, knowing it will be me that does it all. By the way, cooked this last night in the dutch oven…it was absolutely awesome.
Chicken with Basil Cream Sauce 1/4 cup milk Place milk and bread crumbs in separate shallow bowls. Dip chicken in
I am 4 lbs heavier today. But worth every ounce. I got this from http://dutchovenmadness.blogspot.com. This lady is crazy awesome.
Scott |
| May 7, 2011 at 11:03 am #32197 | |
 paddleplacid |
While I would prefer cast iron, I have a large, stainless steel frying pan with curved sides and domed lid. The curved sides make bannock easy to remove from the pan, and the domed lid turns the whole affair into an oven. I often cover the lid with folded towel to keep the heat in so I can bake at a lower temperature. My bannock recipes vary from bannock to bannock, as I like variety, but always mix things like corn meal, whole wheat flower, raisins or currents, maybe some chopped nuts and sesame seads and poppy seeds (love the poppy seeds) a little brown sugar makes a cake-like bannock. Another favourite recipe is slices of yellow potatoes, sweet potatoes and red onions half cooked in ginger water, then fried to complete the cooking. I find vegetables keep very well on the cool, bottom of the canoe in a special styrofoam cooler I made which has a latticelike bottom. |
| May 9, 2011 at 1:31 pm #32198 | |
|
rich5665 |
Burning food in a Dutch Oven must be a Scout thing. Every meal that I’ve eaten, was burnt during Adult Leadership Training or while teaching Scouts how to use a Dutch Oven for cooking. |
| June 7, 2011 at 12:39 am #32199 | |
 canoeranger |
I’ve never had a burnt meal in my Dutch oven. It goes on every canoe trip and every family camping trip. Where else could you find such a diverse cooking tool. I might have jambalaya in it for supper, and then fix chili the next morning and let it cook till lunch. I’ll then wash it out and get it prepped for supper, where I will make a chocolate cherry dump cake. I cant ever recall having one of my summer camp students screw up a meal or burn anything. I always made sure they rotated lid and pot clockwise, and counterclockwise. That and make sure they used the right number of coals on top and bottom. It truly is an amazing cooking tool. |
| June 7, 2011 at 9:48 am #32200 | |
|
Aggroman |
I saw this photo a while back while doing some research on dutch oven and canoes, and had to save it. Not sure who or where they are canoeing, but this looked pretty funny.
If you’re going to do it…do it all the way. [IMG]http://i55.tinypic.com/2rd8e37.jpg[/IMG] |
| June 9, 2011 at 3:40 pm #32201 | |
 BWCAJohn |
I used a Coleman folding oven last weekend to cook muffins and it worked very well, although it was used on top of a Coleman propane grill.
Dutch Ovens are fun to cook with but I have found it pretty difficult to not burn the bottom without leaving the top and middle undercooked while doing things like cake or cornbread. Dutch ovens are also best for river or ocean paddling or when there are no portages involved. |
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