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#3399492 - 10/12/13 05:04 PM Re: Dutch Oven Cooking!! Anyone Do It??? [Re: 280longshot]
280longshot
8 Point


Registered: 09/20/10
Posts: 1563
Loc: Tn, Tipton

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Medic is that charcoal pit / grate homemade?
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#3399762 - 10/12/13 08:07 PM Re: Dutch Oven Cooking!! Anyone Do It??? [Re: 280longshot]
medic
8 Point


Registered: 09/11/00
Posts: 2319
Loc: Cleveland, TN USA

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 Originally Posted By: 280longshot
Medic is that charcoal pit / grate homemade?


That was at Chilhowee campground. They have nice fire rings there.
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#3400545 - 10/13/13 03:11 PM Re: Dutch Oven Cooking!! Anyone Do It??? [Re: medic]
Anonymous TnDeer Old Timer
Unregistered



I didn't know their was any other method of cooking ;\)
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#3400606 - 10/13/13 04:27 PM Re: Dutch Oven Cooking!! Anyone Do It??? [Re: ]
LA man
18 Point


Registered: 05/31/03
Posts: 20599
Loc: spencer, tn/houma, la.

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Those pics look awesome. And i have cooked with dutch oven
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#3400970 - 10/13/13 08:35 PM Re: Dutch Oven Cooking!! Anyone Do It??? [Re: LA man]
BigAl
16 Point


Registered: 07/31/01
Posts: 19101
Loc: Fayette County, TN US

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My fav is a cherry chocolate cobbler.
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#3401155 - 10/13/13 10:13 PM Re: Dutch Oven Cooking!! Anyone Do It??? [Re: BigAl]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9642
Loc: Memphis

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Not in a long time.......
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#3401553 - 10/14/13 08:46 AM Re: Dutch Oven Cooking!! Anyone Do It??? [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13141
Loc: Tennessee

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Here is one of my favorites. I was doing this at home in the crock pot for a long time and then I started doing them at deer camp in the dutch oven.

Ingredients:
2-3 pounds of Venison shanks (on the bone)
2 Tbs apple cider vinegar
Juice of Lime
2 dried Chipotle chilies (or any dried chilies from the Mexican aisle)
1 onion, chopped
2 tsp Ground Cumin
2 teaspoons Mexican oregano (Mexican food aisle)
2 tsp Kosher salt
1 tsp black pepper
2 whole cloves, ground
1/8 tsp cinnamon

Add a little oil or fat and brown the shanks on all sides in the dutch oven.

Combine all ingredients with the shanks in the dutch oven, add cold water until the meat is at mostly submerged. Put the lid on and add charcoals to the lid, cook on low for 6-9 hours (when the meat has fallen apart -could vary by a few hours depending on the toughness). You will need to recharge your charcoal supply at least once, depending on the wind.

Remove the meat to a bowl and separate it. Add a little bit of the broth from the pot (save this leftover broth, btw -it is delicious because of the bone marrow. You could add some rice to it for a soup) until you get desired amount of moisture, and serve on tortillas with fresh chopped onion, cilantro, lime juice and hot sauce.
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#3401571 - 10/14/13 08:56 AM Re: Dutch Oven Cooking!! Anyone Do It??? [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13141
Loc: Tennessee

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Simple camp Cobbler:

2 cans of pie filling (I can't stand the taste of high fructose corn syrup, so I have to seek out a all natural pie filling, which is difficult to find. Fresh Market carries some. Note that the all natural fillings don't have the shelf life as the processed ones).

1 box of cake mix

1 stick of butter

Cinnamon

Instructions:
Place the coals under the oven
Add the pie filling (if using all natural filling, let it thicken it up some)
Distribute the cake mix evenly over the filling
distribute pieces of sliced butter on top of the cake mix
Sprinkle cinnamon on top
Place the lid on and put charcoals on top of the lid as well

-could take anywhere 20-60 minutes or more depending on the amount of heat, wind, and type of filling. You are checking for consistency of the cobbler (Can you scoop it out in whole pieces?). Basically, just make sure that you don't burn it on the bottom. There is a fine line between caramelized sugars and burning. If you burn it even just a little, it doesn't taste very good, so check it every ~10-15 minutes or so after ~20 minutes.

There is no exact science to dutch oven cooking, so you have to let go of any notions of following a recipe to exact cooking instructions. Air temps, wind, brand of charcoal, etc will all play a significant factor in cook time.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3402137 - 10/14/13 03:04 PM Re: Dutch Oven Cooking!! Anyone Do It??? [Re: Poser]
BuckWild
TnDeer Old Timer
12 Point


Registered: 09/27/99
Posts: 5659
Loc: Memphis or Birdsong Creek

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Luck brand pie fillings don't have high fructose corn syrup in them. They are with the other canned pie fillings in the store if the store carries them.
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#3402930 - 10/15/13 02:54 AM Re: Dutch Oven Cooking!! Anyone Do It??? [Re: BuckWild]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7047
Loc: Shelby County, TN

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Mac-N-Cheese:
1 cup panko
1 (4-ounce) package thinly sliced prosciutto
1 (16-ounce) package penne or cavatappi pasta
1⁄2 cup butter
1 shallot, minced
1⁄4 cup dry white wine
1⁄4 cup all-purpose flour
2 cups milk
2 cups whipping cream
1 bay leaf
1⁄2 teaspoon table salt
1⁄4 teaspoon ground red pepper
2 (10-ounce) blocks sharp white Cheddar cheese, shredded
1 cup (4 ounces) shredded smoked Gouda
1⁄2 cup (2 ounces) shredded Parmesan cheese

Preheat oven to 400 degrees. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1⁄2 minutes.

Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3-4 minutes on each side or until crisp. Drain on paper towels; crumble.

Prepare pasta according to package directions.

Meanwhile, melt butter in a Dutch oven over medium heat; add shallots and saute 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.

Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.

Place 4 cups Cheddar cheese in a large heatproof bowl; reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.

Gradually pour white sauce over cheeses, whisking until cheeses melt and sauce is smooth.

Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.

Bake at 400 degrees for 15 minutes or until bubbly. Serve immediately.

Donít use pre-shredded cheese; it doesnít melt as smoothly. You can shred the cheese and crisp the prosciutto up to one day ahead and chill. You can also toast the breadcrumbs ahead and store them in a zip-top plastic bag.
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