Tuesday, June 14, 2016

Dutch Oven Maiden Meal

We have been scouring the thrift stores for a Dutch oven the last few months with no luck in finding one.  People must not part with them, or else it is going to go the other way and now that we finally bought one I will start seeing them for sale everywhere. We choose a traditional cast iron one with legs and the curved handle.  They make really fancy ones, but those come with quite the price tag so we went with one priced in the middle of the road.

First step in using the oven is seasoning it.  Just spray that baby all over with some Pam.  Bam, done!

For our first delicious delight, we threw in sausage, apples, a bag of cabbage and onion.  Dump it in, stir it up.

The coals to bake it need to be made before you put them on the oven.  To make them, burn logs in the fire and when they are black and charcoalish, lay them on the ground and then load some on the lid.

For the oven to bake the meal there needs to be heat from the bottom and the top.  Turn the oven every 15 minutes to avoid hot spots where your meal is burned on one side of the oven and raw on the other.  This goes for the lid as well, give that a little spin when you turn the pot.

When you are going to check how it's going in there, the suspense will be killing you, the cover needs to be completely cleaned off.  Remove all the embers and dust off the top or the meal will be adulterated with coals and ash. 

The end result was so worth the hour it took to cook this.

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