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Old 08-14-2010, 07:34 PM   #21
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We've been cooking with ours just about every weekend. CopanoCruisin you gotta give me the details on how to make the chili with the cornbread on top!
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Old 08-31-2010, 06:18 PM   #22
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We made a Pineapple Upsidedown cake in our dutch oven this weekend.

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Old 08-31-2010, 06:50 PM   #23
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That looks Great !!
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Old 08-31-2010, 09:20 PM   #24
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Ditto... that is awesome!

We are getting close to purchasing another DO. We have the 12" Lodge camp oven, but most of the time it is just the two of us, so we are going to get a 10" next. Haven't tried the pineapple upsidedown cake yet, but that pic is all the coaxing I need!
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Old 09-01-2010, 08:32 AM   #25
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We use our 10" oven more than the other ovens cause its just the 2 of us most of the time.
I am tring to perfect a fryed potato reciepe. Not there yet but here goes.
Take 1 med potato for every person you are serving, than add 1 extra potato for every 2 people. example, if there are 6 people, thats 6 taters, plus 3 more, 9 total.
Slice them about 1/4 inch. Finely dice one large onion. and crisp 1/2b bacon.
Fry the bacon in the dutch oven to crisp. When it cools break it up in small pieces. Add the onion to the hot bacon grease and cook till translucent and remove. Put enough oil in the oven to cover the bottom. add a layer of taters, then half the onions and bacon,ADD SALT AND PEPPER LIBERALLY, then layer the rest of the taters, onion, bacon and plenty of salt and pepper. Cover the pot and dont look inside for 20 minuets. Double the number of coals from the diameter of the pot. If you have a 10" pot fire 20 coals. one third on bottom and 2 thirds on top. STir and recover, look in again in 15 minuets and stir. Rotate pot on the coals every 10 minuets during the cooking process. They are done when there is no more oil in the bottom, and there should be some of those wonderful crispy ones on the bottom. If they look greasy or oily KEEP Cooking em. Keep the lid on, but stir every 15 mins.
After you take them from the oven put the oven back on the coals, and fill half full with water and cover. Now go eat and enjoy you taters. When you are done eating open the pot and all the baked on yuck will be loose, brush and swirl the water and its clean. My wife likes to add some cheese and sour cream to hers.
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Old 09-01-2010, 10:46 AM   #26
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If it has bacon in it, I'm there !!!

The Boss and I tried "Bacon wrapped Shrimp" cooked over charcoal. We haven't nailed it yet, but the two times we've served it it was gone !
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Old 09-01-2010, 10:58 AM   #27
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That sounds good
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Old 09-18-2010, 11:01 AM   #28
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Guess Im in a cooking mood. Put on a pot of ham n beans. Will have cornbread and made a apple coffee cake for desert. cant wait till supper time.
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Old 09-18-2010, 01:09 PM   #29
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Got a new toy. The table is a 2 burner cooker that doubles as a dutch oven table.
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Old 09-18-2010, 01:09 PM   #30
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Been meaning to tell you... I picked up a vintage Lodge 10" Dutch oven and 3 Griswold CI skillets... 2ea 10" and 1ea 8". Today I'm going bird hunting but tomorrow is Pineapple upside down cake in the DO... man I can't wait!
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