Guest Post From Chef Bear – Cooking With a Dutch Oven

by Jarhead Survivor on January 7, 2013

Hey Everybody.  Remember our old friend Chef Bear?  Well, he’s back!  Today’s post is about cooking in a dutch oven.  Welcome back Chef Bear!

-Jarhead Survivor

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Hey folks, hope everyone had a good time during the holidays this year. Probably had tons of good food, cooked in all kinds of ways, smothered with love & served with a smile. My post today is inspired by the all the family gatherings I have enjoyed over the years, and the love of family & food they instilled in me from a very early age.

When I was a kid, I remember we would go up to my grandparent’s house and almost everybody would have a part in preparing the meal we would all share either on Thanksgiving or Christmas, or on really good years, both. One of the first dishes I learned to make was cobbler, and it was usually cooked in a Dutch oven, buried under the coals of a fire we would build to warm-up after playing football in the snow, or helping my grandfather get the garden set-up and ready to plant in the spring. For those who haven’t experienced cooking in a Dutch oven, it’s a different feeling, especially compared to the much quicker cooking methods which we see more often these days (sautéing, grilling, frying, roasting). In my opinion, using a Dutch oven even requires a different mindset than many of the more modern cooking methods, though almost any method you can think of is possible to do inside one of the beautiful, heavy black pans. There is an old saying that I heard from a Bosnian friend of mine years ago, “It takes a good soul to make good soup”. I think that statement applies even more to cooking in a Dutch oven, because it takes a lot of love to cook using cast iron, to build a fire that develops the perfect bed of coals, to have the patience & intuition to leave the lid shut and trust that that hunk-o-metal is doing its job properly!  Trust me, if you can manage all that…. Your efforts will be well rewarded!

What is a Dutch oven? – I think the easier question is, “What isn’t a Dutch oven?”… I say this because if you have a dutch oven, you basically have a stock-pot, a frying pan (capable of REAL deep-fat frying), a roaster, a crock pot, a steamer, a smoker, a braising/poille pan (poille is a cooking method that incorporates searing/dry-roasting, followed by high moisture slow cooking, it is typically applied to cooking fowl), and of course, a portable oven! Think about that for a second…. Yes a Dutch oven is a fairly heavy and cumbersome cooking vessel, but look at all the different things it can replace! Granted, it takes some practice to utilize this beast for the more delicate cooking methods like baking biscuits, cornbread or even cakes, but I guarantee you’ll have fun learning the finer points (and of course eating the experiments!). Just remember, these baby’s are not designed for speed… To use a Dutch oven properly, you need to build a fire that has a nice heavy bed of uniform coals, not to hot, but not too cold; Depending on what you are doing with it, you may need to pre-heat the oven (just like the oven in your kitchen at home), I find that if I need to pre-heat the Dutch oven it’s a good idea to place a pretty damp towel folded up inside it (this will help draw-in some of the excess heat and prevent damage to the cast iron, which might occur if you heat it to much with nothing inside).

Also, you NEVER use a Dutch oven without first “seasoning” the inside! This is done by applying a fairly thick layer of Crisco/lard to the inside surfaces of the cast iron vessel. Then you gently heat the Dutch oven, if you see any areas on the inside surfaces that need some grease, just dip some wadded-up paper towels into the warm fat, and spread it on the areas which need it. Remove the excess fat, allow the Dutch oven to cool, and repeat the process. I like to do this ~4x on new cast iron. Remember NEVER wash a Dutch oven, or ANY cast iron with soap!!! It will remove the seasoning, and you will have to start from scratch, like it’s a brand new pan! If it’s properly seasoned, all you should need to do is wipe out until a paper towel run across the inside surfaces comes up clear (there may be a little grease/oil on the paper towel, but no food particles). If you decided to make a casserole with cheese, or some other incredibly sticky nightmare, just pour in some water, bring it to a boil, and use a scrub brush to get the tough stuff out. Remember to dry completely and re-season the pan before storing. If you treat it right, your grandkids can use the same cast iron pans you invest in. Personally, my favorite cast iron pans were given to my folks as a wedding present! They got them in the early 70’s, and the skillet works better than the most high dollar “non-stick” pan you can find on the shelves today.

I know it’s been a while since I have done a post for the site, but as I have done in the past, if I am writing about food I try to include at least one recipe for you guys. This time I am gonna share my favorite cobbler recipe, which I found in the Boy Scout Handbook my father carried when he was in scouts, that he gave to me after completing “the ordeal” for “Order of the Arrow”. It sounds a little strange at first, but trust me it’s delicious! I should also mention that I swapped canned fruit & Crisco for frozen fruit (because of personal preference, and improved texture) & butter (cause butter makes everything better! Also it has a better “mouth feel”, and results in a less heavy finished product. If you prefer Crisco, I advise using the butter flavored kind), and I added a thickening agent that works better than the raw-flour/cornstarch that was in the original recipe.

PEACH COBBLER

FILLING

3lb bag frozen sliced peaches (thaw before using)

1.5lbs fresh bananas, sliced (yellow with some brown spots is best, the brown spots on the peel means the sugars in the fruit are fully developed)

2.5c brown/raw sugar

2c peach “nectar” (made by Goya, packaged in glass bottles or cardboard boxes depending on what store you find it in)

1/3-1/2c Beurre manié (equal parts room temp butter & all purpose flour mixed together to form a dough consistency, used as a thickening agent, can be prepared ahead of time and stored in refrigerator or freezer. If you like, you can add 2tsp cinnamon to the dough for this recipe)

1 tsp kosher salt

2 tsp vanilla extract

 

CRUMB TOPPING

2.5-3c quick-cook oatmeal

1/2c butter (melted, not clarified)

1/2c brown sugar (raw/granulated will not work)

1tsp vanilla extract

1/2tsp kosher salt

MAKE UP PROCEDURE

Heat peach nectar to just under a boil. In a bowl mix Beurre manié with peach nectar using a wisk, make sure to get all the lumps out (its easier if the Beurre manié is at room temp/~70F). Add in the sugar & salt, stir to dissolve most of the sugar. Combine the fruit together with the liquid and put into the warm (not fully pre-heated, just warm enough so that you can’t hold your hand to the bottom, ~5min on the coals). Combine all the crumb topping ingredients together, kneed to combine everything, then as the name implies, crumble over the top of the filling. Place the lid on the Dutch oven, place onto a thick bed of coals, and place some coals on top to cover the lid. Brush the coals off the lid and check the cobbler after ~45min – 1hr. If needed replace the lid, top with more coals and allow to bake longer until it reaches a thick, rich consistency. Once done cooking allow to rest for ~20–30min, serve alone or with icecream (also goes amazingly well with “snowcream”)

 

 

{ 17 comments… read them below or add one }

j.r. guerra in s. tx. January 7, 2013

Durn me, that sounds rather edible to me . . . drool. 8^)

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riverrider January 7, 2013

chef bear! where you been man? we miss you on “the other blog”. great post, great recipe. i’m interested in other dutch oven recipes, like one pot meals. learning to cook outdoors. help greatly appreciated. man, i’m glad you’re okay, thought something had happened to ya.

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extexanwannabe January 7, 2013

3 lb roast, your choice of cut, I use boneless round
1 c beef bouillon
1/4 dry red wine
1 T A-1, Worcestershire, and/or bbq sauce
4 red potatoes, quartered
1/2 lb snap peas
8 oz fresh mushrooms, sliced
12-20 baby carrots
medium sweet onion, quartered
red, green, or yellow bell pepper, thinly sliced
olive oil
your choice of rub

I use a rub and let the roast sit overnight in a gallon Ziploc, but is not mandatory.
Preheat oven to 250 degrees.
Make your broth, and add wine, A-1, W sauce or bbq sauce and mix together.
Heat olive oil in Dutch oven on stove top, until almost smoky.
Sear all sides of your roast.
Add your glaze to the Dutch oven, and place in oven for 1 1/2 hours.
Have veggies prepped and sliced in advance.
Add to pot, and cook another hour.
Can use drippings for very good gravy.

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Jason January 7, 2013

The cast iron cleaning reminds me of Bernie Focker (Dustin Hoffman) in Meet the Fockers when he told everybody that the secret of his cooking was how he hadn’t washed his (cast iron) pan for 20 years …. much to everybody’s horror!

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des January 7, 2013

Hi there
firstly i have this blog as an app on my phone which i follow quite regulary but never made a comment.
Im from uk and have an interest in outdoor living skills etc.
Anyway enuff blabbing i use a dutch oven often when im out especially when i have young people as they are great for group cooking i.often bake bread or make a lovelly sausage casserole/stew.
Thanks again

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Jarhead Survivor January 7, 2013

Hi des – thanks for reading and commenting! Nice to know we have readers from the UK.

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Ray January 7, 2013

Y’all makin me hungry.— Cut up some deer loin & steak bitts from the last kill,add salt pepper & a little wild sage ,cutt up some taters, onion, a clove a garlic,cover it’ 2 inches over with water . now put the lid on and burry the dutch oven in the coals. Go out and cut fire wood and stack it till near dark. Come in take the D.O. out of the warm ash and light a new fire. Sit down thank GOD for a good day and hot food & eat. ( told to me by Walker B when I was 11) Walker B Born 1855 died 1970

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irishdutchuncle January 7, 2013

Chef Bear, extexan, Ray, des, you guys are making me very hungry.
yeh, what j.r. guerra said: (drool. 8^)

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irishdutchuncle January 8, 2013

… still having trouble getting a proper “season” to my cast iron. I’ll give the ChefBear method a try.
I found a cast iron cook pot, that someone threw out because it had a tiny bit of rust inside. (similar to a dutch-oven, but with a bakelite knob, supposedly oven safe, and no “lip” around the top to retain coals.

it’s just the right size for making a batch of my disgusting bean soup. (I’ll keep trying…)
my split pea soup is actually edible now, if done in one of the stainless pots. next time I’ll try it on the camping stove.

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Jarhead Survivor January 8, 2013

A few weeks ago I went camping with some guys and one of them brought some deer loin. I put a little oil, salt and pepper in a pan and we fried it up over that little Solo Stove and we ate it with knives and fingers. Best deer I’ve ever had!

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riverrider January 8, 2013

more, more! especially one pot group meals. the coming festivities may require that form of cooking :) much overlooked in the community.

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James NZ January 8, 2013

you guys need to move to NZ, no seasonal hunting. venison on hand whenever you can be bothered going out. Red deer (elk) wapaiti, samba, whitetail, fallow, chamoai, thar etc!

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Jarhead Survivor January 9, 2013

@James NZ – Stop! You’re killing me over here! Venison whenever you want?? Elk? Are you kidding me? I might have to move to NZ. That’s a beautiful country too.

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irishdutchuncle January 9, 2013

their firearms laws aren’t so hot though…

“They” made use of: a mass murder of innocent children, to make that happen there. Politicians here are studying the same page out of the Devils playbook.

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irishdutchuncle January 21, 2013

…sorry about that James NZ. I was confusing Dunblaine with Waikino.

Anonymous January 12, 2013

Dump 3 cans of “apple pie filling” into a dutch oven. Mix up a box of spice cake mix and glop it on top of the apples. Cover in coals for 35-45 minutes. Scoop out with large spoon and enjoy! Also great with cheery pie filling and regular yellow cake mix.

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Anonymous January 12, 2013

p.s. also canned chili beans and cornbread mix.

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