Salt-Crusted Pork Loin is another one of those easy to make/cook recipes that I love to share. Big on flavor and the wow factor, you will find yourself adding this to the must make recipe collection, and making it again and again. I used a large 10″ Camp Dutch oven for this recipe based on the size of the Pork loin which was about one-third of a whole Pork loin. One-half of a Pork loin would fit nicely in a 12″ regular Dutch oven and a whole Pork loin would fit in an Oval-roaster perfectly.

A couple of notes on the video:

• I used about 28 coals total. 20 to start with and 8 more at 45 mins to continue the 1 hour and 10 minute cook time.
• I do recommend using rock salt for this recipe only because it makes removing the salt from the Salt-Crusted Pork Loin easier.
• Though I added potatoes and onions to my recipe, it is not necessary for you to do the same, in fact, I felt that the onions absorbed too much salt from the cook and I won't be adding them again. The potatoes where fabulous!

Equipment used on the show:

Camp Chef Deluxe 10″ Dutch Oven – http://amzn.to/2F1KwZ2

Lodge A5-7 Camp Dutch Oven Cooking Table – http://amzn.to/2C7P2zI

Kingsford Original Charcoal Briquettes, 12.9 Pound Bag (Pack of 2) – http://amzn.to/2Eij7Cg

iGrill2 thermometer – http://amzn.to/1u9zo23

Dutch oven Salt-Crusted Pork Loin Recipe

 

Author: Gary House

Recipe type: Dutch oven

Prep time:  30 mins

Cook time:  1 hour 10 mins

Total time:  1 hour 40 mins

Print

Ingredients

• 3 lbs coarse Kosher salt (rock salt is preferred)
• 4 - 5 tbs water

Salt-Crusted Pork Loin

• 3 - 4 tbs olive oil
• 2 - 3 lbs pork loin
• 4 - 6 whole sage leaves
• 1 tbsp black pepper
• 2 tbsp minced fresh parsley
• 2 tbsp minced fresh sage
• 2 tbsp minced fresh rosemary
• 4 - 5 garlic cloves, minced

10" Dutch oven

20 - 28 charcoal briquettes

Thermometer

Instructions

1. Rince and pat dry pork loin.
2. Score through the fat cap, deeply and in a cross-hatch pattern.
3. Mix together 2 tbsp of olive oil, black pepper, minced parsley, minced sage, minced rosemary, and minced garlic.
4. Spread mix over the scored fat cap on pork loin and work into cuts.
5. Insert a thermometer into center of pork loin.
6. Pre-heat Dutch oven.
7. Pour remainder of olive oil into Dutch oven.
8. Place pork loin in Dutch oven.
9. Top with whole sage leaves.
10. Mix water and salt together.
11. Cover pork loin with salt.
12. Cover with Dutch oven lid and place coals as required.
13. Cook until internal temperature reaches 140 °F.
14. Remove heat and rest pork loin for 5 - 10 minutes.
15. Remove salt cap.
16. Brush remaining salt off of pork loin, cut and serve.

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Here are some additional blog posts that will help you be a better Dutch oven Cook:

How to use a Charcoal Chimney Safely

How to Cure a Rancid Dutch oven Video

How to Light a Charcoal Chimney video

The post Dutch oven Salt-Crusted Pork Loin Recipe appeared first on Cooking Outdoors.

My White Chicken Chili Recipe has a pleasant kick to it! I changed things up with some classic Cajun seasoning instead of the standard Cumin and Oregano. Let this be fair warning, you might get the sweats if you add too much. This recipe is quick and easy to prepare and cook, perfect for the Dutch oven and cooking outdoors! Most of the ingredients can be prepared in advance if you plan to take this recipe camping.

A 12-inch Dutch oven is a perfect size for this White Chicken Chili Recipe and a 10 inch will work just fine if that's all you have. We managed to get two meals out of this recipe and I have two teenage break the bank eaters at home too!

I used two techniques for thickening the White Chicken Chili Recipe. First was a flour rue using just a tablespoon of flour and second was mashing a half can of beans to add at the end of the cook if necessary. White Chili is typically soupish inconsistency and is often thickened with heavy cream or sour cream, not the easiest to have on hand if you are camping.

Video editing provided by Kaydrah Communications

Equipment used in this episode:

(Full disclosure – I receive a small commission if you purchase anything through these links, your pricing does not change)

Weber® Rapidfire Chimney Charcoal Starter – http://amzn.to/X7irW6

Camp Chef DO-12 Pre Seasoned Cast Iron Dutch Oven, Black  http://amzn.to/2C8RhCw

Lodge A5-7 Camp Dutch Oven Cooking Table  http://amzn.to/2C7P2zI

Kingsford Original Charcoal Briquettes, 12.9 Pound Bag (Pack of 2) http://amzn.to/2Eij7Cg

Dutch oven White Chicken Chili Recipe

 

Author: Gary House - Cooking-Outdoors.com

Recipe type: Dutch oven recipe

Cuisine: Chili

Prep time:  20 mins

Cook time:  45 mins

Total time:  1 hour 5 mins

Print

Inspired by all the various versions of White Chicken Chili, I change things up with some classic Cajun seasoning instead of the standard Cumin and Oregano. Thickening is done with a flour rue and mashed beans. This recipe is quick and easy, perfect for the Dutch oven and cooking outdoors! Equipment - 12-inch Dutch oven, approximately 20 charcoal briquettes.

Ingredients

• 1½ pounds skinless boneless chicken breast, cubed
• 1 tbsp olive oil
• 2 tbsp cajun seasoning
• 1 pat of butter
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tbsp flour (optional)
• 1 tsp black pepper ( optional - white pepper)
• 1 can diced green chilies
• 3 cans white cannellini beans, drained, (optional - reserve ½ can beans to thicken chili)
• 32 oz chicken stock

Toppings

• diced green onions
• shredded cheese
• parsley
• tortilla chips

Instructions

1. Pre-heat Dutch oven with coals on bottom.
2. Add olive oil
3. When the oil is hot add chicken.
4. Cook till chicken starts browning, do not overcook.
5. Add cajun seasoning and stir well to coat chicken.
6. Remove chicken, set aside, and reserve any liquid left in Dutch oven.
7. Add butter to Dutch oven and melt.
8. Add onions and celery.
9. Sauté until translucent.
10. Add garlic and sauté for just a few minutes.
11. Return chicken to Dutch oven and stir to mix well.
12. Optional - add flour to chicken mixture and stir until flour is fully incorporated.
13. Add black pepper and diced green chilies.
14. Add beans, reserving ½ can.
15. Add reserved liquid.
16. Add chicken stock.
17. Stir and bring to boil.
18. Reduce to simmer and cook for 20 minutes.
19. Optional - mash reserved beans and add to thicken.
20. Serve with assorted toppings.

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The post Dutch oven White Chicken Chili Recipe appeared first on Cooking Outdoors.

Equipment needed:

• 10″ Dutch oven
• Skillet (You could use the Dutch oven lid)
• 25 charcoal briquettes

Dutch oven French Toast “Monkey Bread Style” ingredients

French bread mix:

1 – loaf of “Dutch Crunch” french bread
5 – large eggs, scrambled
1 1/2 cups – milk
1/4 cup – granulated sugar
1 tsp – cinnamon
1/2 tsp – vanilla extract
1/2 cup – chopped pecans
1 cup – oats & more cereal

Brown sugar topping:

5 – tbsp unsalted butter
3 – tbsp brown sugar
1 – tsp cinnamon
2 – real maple syrup

Love Dutch oven cooking? Watch more videos here:

The post How to Make Dutch oven French Toast “Monkey Bread Style” appeared first on Cooking Outdoors.

Just follow these easy steps:

1. Season with a rub the day before.
2. Air dry in the refrigerator or ice chest.
3. Sear a dry Tri-tip (pat dry if you need to)
4. Elevate Tri-Tip above bottom of Dutch oven while cooking.
5. Use a thermometer while cooking.
6. Let rest for several minutes before cutting.

It really doesn't need to be any more difficult than this!

Dutch oven Tri-Tip video

I know Tri-tip is difficult to find in many parts of the country, but is it worth it if you can find some!

Here are some Dutch oven recipes and tips you may enjoy!

How to Trim a Tri-tip

How Many Coals to use on a Camp Dutch oven?

Coffee Rubbed Tri-Tip

Tropical Grilled Tri-Tip

Here is my full list of Dutch oven videos:

Dutch oven cooking

Please subscribe to the Cooking Everything Outdoors show on YouTube!

The post How to cook Dutch oven Tri-Tip appeared first on Cooking Outdoors.

Dutch oven Idaho Potato Chicken Cordon Bleu

(Recipe will feed 4 people when cooked in a 10″ Camp Dutch oven.)

Cooking-Outdoors tip: If you need to increase the quantity, figure one chicken breast and one Idaho® potato for two people, plus extra red onion and Canadian bacon.

Mix together potato blend of 1/4oz of fresh herbs, 3/4 tsp salt, 1/2 tsp black pepper and 1 tbsp olive oil.

Gently mix the potato slices with fresh herb mixture.

Set aside.

Cooking-Outdoors Tip: Take advantage of using extra baked potatoes, they can be cut thicker and cook much faster than raw potatoes.

Mix together chicken blend of 1/4 oz fresh herbs, 1/2 tsp salt, 1/2 tsp black pepper and 1 tbsp olive oil.

Gently mix the chicken medallions with fresh herb mixture.

Lightly oil your dutch oven.

Layer horizontally the Idaho® potato slices, Canadian bacon, red onions slices and chicken medallions.

Repeat until a full circle has been completed.

Add cored apple to center and green onions to the top of the Idaho Potato Chicken Cordon Bleu.

Using charcoal briquettes, place 8 – 9 briquettes under Dutch oven.

Place 14 – 15 charcoal briquettes on lid of Dutch oven.

Bake approximately 20 minutes until the chicken reaches 165° F.

Top chicken cordon bleu with Gouda cheese.

Add crispy bread crumbs over the Gouda cheese.

Bake a few minutes longer until cheese melts.

Remove Dutch oven from heat and serve with a fresh green salad and some fresh made french bread!

Personally, I love the way the fresh herbs permeates this recipe and releases a savory aroma while cooking!

I hope you try this recipe on your next camping trip! Make sure to visit and celebrate our National Parks 100 year anniversary this August 25, 2016!

Looking for more great potato recipes?

Visit the Idaho® Potato Commission’s recipe page

Dutch oven Idaho® Potato Chicken Cordon Bleu Recipe

 

Author: Gary House

Recipe type: Entree

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

Print

Cooking-Outdoors version of the classic Chicken Cordon Bleu recipe, packed with Idaho® Potatoes, red onions, Canadian bacon, chicken, fresh herbs all topped with Gouda cheese and crispy breads crumbs. A delicious one pot meal, perfect for camping in one of our National Parks, with your dessert baked right in the middle!

Ingredients

• 10" Dutch oven
• 24 charcoal briquettes

Potatoes

• 2 Idaho® russet potatoes, ⅛ slice
• ¼ oz fresh poultry pack herbs (rosemary, thyme, sage), minced
• ¾ tsp coarse sea salt
• ½ tsp fresh ground black pepper
• 1 tbsp olive oil

Chicken

• 2 skinless boneless chicken breast, ¾" - 1" medallions
• ¼ oz fresh poultry pack herbs (rosemary, thyme, sage), minced
• ½ tsp coarse sea salt
• ½ tsp fresh ground black pepper
• 1 tbsp olive oil

Additional Ingredients

• 1 red onion, halved, ¼ inch slices
• 6 oz Canadian bacon slices, halved
• 1 Gravenstein apple, ¾ cored from top
• 2 - 3 tbsp brown sugar
• 6 oz Gouda cheese, grated
• ½ cup seasoned bread crumbs

Instructions

1. Mix together potato blend of ¼oz of fresh herbs, ¾ tsp salt, ½ tsp black pepper and 1 tbsp olive oil.
2. Gently mix the potato slices with fresh herb mixture.
3. Set aside.
4. Mix together chicken blend of ¼ oz fresh herbs, ½ tsp salt, ½ tsp black pepper and 1 tbsp olive oil.
5. Gently mix the chicken medallions with fresh herb mixture.
6. Lightly oil your dutch oven.
7. Layer horizontally the Idaho® potato slices, Canadian bacon, red onions slices and chicken medallions.
8. Repeat until a full circle has been completed.
9. Add cored apple to center and green onions to the top of the Idaho Potato Chicken Cordon Bleu.
10. Using charcoal briquettes, place 8 – 9 briquettes under Dutch oven.
11. Place 14 – 15 charcoal briquettes on lid of Dutch oven.
12. Bake approximately 20 minutes until the chicken reaches 165° F.
13. Top chicken cordon bleu with Gouda cheese.
14. Add crispy bread crumbs over the Gouda cheese.
15. Bake a few minutes longer until cheese melts.
16. Remove Dutch oven from heat and serve with a fresh green salad and some fresh made french bread!

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This recipe was created in collaboration with the Idaho® Potato Commission in celebration of our National Parks 100 year anniversary.

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The post Dutch oven Idaho Potato Chicken Cordon Bleu Recipe appeared first on Cooking Outdoors.

What I enjoy the most about this recipe, besides the incredible flavors, is the variety of equipment I am able to use in making this chili recipe. First off, I get to fire up my Weber Performer Grill with the Gourmet BBQ System grates, then I get to use my Camp Chef 12″ deep Dutch oven and use it inside of the Weber Performer grill. The Camp Chef 12″ deep Dutch oven fits perfectly inside the center of the Weber Gourmet BBQ System grate, making this a perfect setup for those that have limited space.

A couple of quick notes about the recipe and techniques I used:

• When grilling the steaks, I used lump charcoal and standard briquettes.
• The steak rub is Brazos Legends “Sizzlin' Steak Rub”.
• Cooking the steak to medium rare or medium would be best to help keep the steak as tender as possible.
• I kept the Weber Performer Grill lid on while cooking the Grilled Steak Chili in the Dutch oven.
• Keep only a few briquettes on the bottom under the Dutch oven – I had about 10 under mine.
• Stir chili every 25 – 30 minutes or so to keep the chili from sticking to the bottom.
• Cook time will vary depending on your conditions – Mine cooked for a little over an hour in the Dutch oven.

Grilled Steak Chili Recipe

Easy and Delicious Grilled Steak Chili Recipe

 

Author: Gary House

Prep time:  30 mins

Cook time:  2 hours

Total time:  2 hours 30 mins

Print

Ingredients

• 1½ pounds of steak (round, sirloin, etc)
• Steak rub to coat
• 6 slices bacon, cut into 1 inch pieces
• 2 medium onions, diced
• 2 Anaheim chilies, seeds removed and diced
• 1 red bell pepper, seeds removed and diced
• 1 Jalapeno chili, seeds removed and diced
• 6 garlic cloves, diced
• 1 large can chopped tomatoes
• ½ tsp salt
• ½ tsp coarse fresh ground rainbow pepper
• 1 tbs cumin
• 1 tbs oregano
• 2 tbs chili powder
• ½ tsp cayenne pepper
• 2 tbs brown sugar
• 1 can diced green chilies
• 1 bottle of dark beer, room temperature
• Optional - shredded cheddar cheese, sliced green onions for toppings.

Instructions

1. Mise en place - get all ingredients together first!
2. Preheat the grill for direct grilling.
3. Season both sides of steak.
4. Grill steak until medium rare or medium.
5. Remove steak to rest.
6. Add additional charcoal to grill as needed to cook chili in Dutch oven, about 20 in total.
7. When charcoal briquettes are ready, place ten on Dutch oven lid.
8. Place Dutch oven over bottom coals with lid on to preheat.
9. Brown bacon.
10. Remove excess grease.
11. Add onions, peppers and garlic, stir and cook for 3 - 4 minutes.
12. Cut steak into bite sized pieces.
13. Add steak pieces to chili.
14. Add steak juices to chili, if any remain.
15. Add can of chopped tomatoes.
16. Add dark beer, fill Dutch oven to cover chili ingredients.
17. Add salt and pepper.
18. Add herbs and spices.
19. Add brown sugar.
20. Add diced chilies.
21. Stir to mix well.
22. Cover with Dutch oven lid.
23. Cook until chili has thickened and the steak is tender.
24. Serve with cheese and sliced green onions (optional)
25. Stir to mix.

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Camp Chef 12 inch deep Dutch oven – http://www.outdoorcooking.com/camp-chef-classic-deep-12-dutch-oven.html

Weber® Performer Charcoal Grill – http://amzn.to/X7iEbJ
Weber® Gourmet BBQ System Sear Grate Set – http://amzn.to/1qrUXYA

The post Easy and Delicious Grilled Steak Chili Recipe appeared first on Cooking Outdoors.

Skin on or skin off? Always the question when making a potato dish, except around my home where it is skin on for just about everything, including this amazing Dutch oven Scalloped Idaho Potato recipe. The skin adds color, flavor and nutrients (most of the vitamin C and potassium are found in the potato’s flesh).

You will find these Scalloped Idaho Potatoes to be quick and easy, full of flavor from sliced leeks, baby portabella mushrooms and flavorful Cabot cheeses added to the Idaho potatoes.

Of course, everything taste better in a Dutch oven!

The biggest surprise is when your fussiest eater (my son) digs in and claims that you need to make this more often! Then you surprise him the next morning by making breakfast potatoes out of the left-overs.

Yes, they make great breakfast potatoes the next day!

Dutch oven Scalloped Idaho Potatoes Recipe

You will want to start out with a 10 or 12 inch cast iron Dutch oven. Here I am using a Camp Chef 10″ Dutch oven.

Prepare all ingredients in advance – “Mise en Place”

Heat a dozen charcoal briquettes and place on the bottom of your Dutch oven.

Melt 1 tablespoon of butter and saute the leeks and garlic.

When the leeks and garlic are tender and fragrant, remove from Dutch oven and set aside.

Start heating another 20 charcoal briquettes.

Place 1/3rd of your thin sliced Idaho Potatoes evenly on the bottom of dutch oven.

Sprinkle 1/3rd of your salt/pepper/cayenne mixture evenly over the potatoes.

Spread 1/3rd of the leeks, garlic and sliced mushrooms evenly over the Idaho Potatoes.

Repeat with the remaining 2/3rds of Idaho potatoes, leeks, garlic, mushrooms, and salt/pepper/cayenne mixture.

Pour in 1 cup of half & half.

Break up the 2 tbs butter, add to the top.

Place your Dutch oven lid on top and redistribute the coals so you have 12 briquettes on top and 8 briquettes on the bottom.

Bake until the Idaho potatoes are fork tender, about 45 minutes to 1 hour.

Replenish charcoal briquettes as needed.

Note: Due to the sealed cooking conditions of a Dutch oven, very little of the half & half may have evaporated. You can always cook for the last several minutes with the lid set ajar to help with the evaporation process.

Once your potatoes are cooked, sprinkle your mixed cheese topping over the Scalloped Idaho Potatoes and replace the lid for 10 minutes.

I used a combination of Cabot Smokey Bacon, Tomato Basil and New York Vintage cheeses for my topping.

Serve when the cheese has melted.

Dutch oven perfection!

Dutch oven Scalloped Idaho Potatoes

 

Author: Gary House

Prep time:  30 mins

Cook time:  45 mins

Total time:  1 hour 15 mins

Print

Ingredients

• 3 pds Idaho potatoes, thin sliced, skin on
• 1 large leek, white section only, washed, sliced
• 3 garlic cloves, minced
• 3 tbs butter, divided 1 tbs & 2 tbs
• 6 large baby Bella mushrooms, sliced
• 2 tsp salt / 2 tsp fresh ground rainbow peppercorns / ½ tsp cayenne pepper
• 1 cup half & half
• 1 cup each, Cabot Smokey Bacon, Tomato Basil and New York Vintage cheeses

Instructions

1. Prepare all ingredients in advance – “Mise en Place”
2. Heat a dozen charcoal briquettes and place on the bottom of your Dutch oven.
3. Melt 1 tablespoon of butter and saute the leeks and garlic.
4. When the leeks and garlic are tender and fragrant, remove from Dutch oven and set aside.
5. Start heating another 20 charcoal briquettes.
6. Place ⅓rd of your thin sliced Idaho Potatoes evenly on the bottom of dutch oven.
7. Sprinkle ⅓rd of your salt/pepper/cayenne mixture evenly over the potatoes.
8. Spread ⅓rd of the leeks, garlic and sliced mushrooms evenly over the Idaho Potatoes.
9. Repeat with the remaining ⅔rds of Idaho potatoes, leeks, garlic, mushrooms, and salt/pepper/cayenne mixture.
10. Pour in 1 cup of half & half.
11. Break up the 2 tbs butter, add to the top.
12. Place your Dutch oven lid on top and redistribute the coals so you have 12 briquettes on top and 8 briquettes on the bottom.
13. Bake until the Idaho potatoes are fork tender, about 45 minutes to 1 hour.
14. Replenish charcoal briquettes as needed.
15. 
    Note: Due to the sealed cooking conditions of a Dutch oven, very little of the half & half may have evaporated. You can always cook for the last several minutes with the lid set ajar to help with the evaporation process.
    
16. Once your potatoes are cooked, sprinkle your mixed cheese topping over the Scalloped Idaho Potatoes and replace the lid for 10 minutes.
17. When the cheese has melted, serve.

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Full disclosure: This blog post and recipe is compensated by the Idaho® Potato Commission & Camp Chef

The post Dutch oven Scalloped Idaho Potatoes appeared first on Cooking Outdoors.

Idaho potatoes baked to perfection in a bit of bacon grease, chicken seasoned and cooked with green onion, red Anaheim pepper and a few extra chili flakes for good measure all topped off with gooey melt cheddar cheese.

This recipe is easy to prepare and is worth the wait.

You could take this and additional step and add in some broccoli to make it a one pot meal.

I used my 12″ Camp Chef Dutch oven to make this Loaded Idaho Potato Chicken Casserole Dutch oven Recipe, it will easily fit into a 10″ Dutch oven as well. Looking to feed a bigger crowd, just double the ingredients and cook it in a 14″ Dutch oven.

You will need to add coals after the potatoes are done, you will see where I did that below.

Note: The full recipe is found at the end of this article

Loaded Idaho Potato Chicken Casserole Dutch oven Recipe

12″ Camp Chef Dutch oven – it's my favorite one, the 20yr anniversary edition!

To start, you'll need 20 charcoal briquettes.

Place approximately 14 under your Dutch oven.

Place the remaining briquettes on the Dutch oven lid to pre-heat lid.

Cook your bacon until crisp.

Remove bacon and reserve, leave bacon grease in Dutch oven.

Using the bacon grease in the Dutch oven, add Idaho potatoes and mix with the bacon grease.

Then add 1/2 of the garlic salt, pepper, parsley and chili flakes.

Mix everything thoroughly.

Place Dutch oven lid on, redistribute charcoal briquettes to 6 on bottom – 14 on top lid.

Bake the Idaho Potato mix until tender, approximately 45 minutes.

Just before the Idaho potatoes are done start an additional 10 – 12 charcoal briquettes.

Mix cubed chicken with remaining seasoning, bacon, green onions and red Anaheim pepper.

Spread chicken mixture on top of cooked Idaho potatoes.

Place the freshly lit charcoal briquettes on the Dutch oven lid.

Cook until the chicken reaches 165° F internal, approximately 15 – 20 minutes.

Mix the Idaho potatoes on the bottom with the chicken on the top thoroughly when chicken has reached temperature.

Sprinkle cheddar cheese over the top of the Loaded Idaho Potato Chicken Casserole.

Replace lid and melt cheese, approximately 5 minutes.

Serve with some fresh french bread and enjoy!

Looking for more great Idaho Potato recipes:

Idaho Potato Dutch oven Greek Frittata Recipe

Dutch oven Herbed Idaho Potato Bread

Loaded Idaho Potato Chicken Casserole Dutch oven Recipe

 

Author: Gary House

Recipe type: Casserole

Prep time:  15 mins

Cook time:  90 mins

Total time:  1 hour 45 mins

Print

Ingredients

• 5 strips bacon, chopped
• 6 med Idaho potatoes, ¾" cubed
• 1 tbsp garlic salt
• 1 tsp fresh ground rainbow pepper corns
• 1 tsp dried parsley
• ½ tsp red chilli flakes
• 4 skinless boneless chicken breasts, ¾" cubed
• 4 green onions, sliced
• 1 red Anaheim chilli, sliced (optional)
• 2 cups sharp cheddar cheese, shredded

Instructions

1. To start, you’ll need 20 charcoal briquettes.
2. Place approximately 14 under your Dutch oven.
3. Place the remaining briquettes on the Dutch oven lid to pre-heat lid.
4. Cook your bacon until crisp.
5. Remove bacon and reserve, leave bacon grease in Dutch oven.
6. Using the bacon grease in the Dutch oven, add Idaho potatoes and mix with the bacon grease.
7. Then add ½ of the garlic salt, pepper, parsley and chili flakes.
8. Mix everything thoroughly.
9. Place Dutch oven lid on, redistribute charcoal briquettes to 6 on bottom – 14 on top lid.
10. Bake the Idaho Potato mix until tender, approximately 45 minutes.
11. Just before the Idaho potatoes are done start an additional 10 – 12 charcoal briquettes.
12. Mix cubed chicken with remaining seasoning, bacon, green onions and red Anaheim pepper.
13. Spread chicken mixture on top of cooked Idaho potatoes.
14. Place the freshly lit charcoal briquettes on the Dutch oven lid.
15. Cook until the chicken reaches 165° F internal, approximately 15 – 20 minutes.
16. Mix the Idaho potatoes on the bottom with the chicken on the top thoroughly when chicken has reached temperature.
17. Sprinkle cheddar cheese over the top of the Loaded Idaho Potato Chicken Casserole.
18. Replace lid and melt cheese, approximately 5 minutes.

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Full disclosure: This blog post and recipe is compensated by the Idaho® Potato Commission & Camp Chef

The post Loaded Idaho Potato Chicken Casserole Dutch oven Recipe appeared first on Cooking Outdoors.

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Taking Your Dutch oven to the Max!

The post Fathers Day Sale – Taking Your Dutch oven to the Max! appeared first on Cooking Outdoors.

Here is my twist on the classic Frittata recipe using Baked Idaho Potatoes and a Dutch oven. Frittatas are not just for breakfast, they can be eaten anytime of day – for any meal, as I had mine for dinner.

Around my house at any given time, there is always a bag of Idaho Potatoes laying about and I use them in many various recipes. If you are anything like me, you tend to make a few to many baked potatoes for dinner and there is no sense in wasting these! This Greek Frittata recipe is the perfect solution and baked Idaho Potatoes make the perfect  flavor addition.

Frittatas are the classic, just add left overs to eggs and bake it recipe, which is perfect for Dutch oven cooking at home or camp. There is always leftover in my kitchen and I took several of them and created this yummy dish with a Greek style, by adding some Kamalata olives, Feta cheese and fresh Greek herbs to the usual Frittata ingredients commonly found in various recipes.

Note: The full recipe is found at the end of this article

Lets begin!

About those baked Idaho Potatoes – I used two medium Idaho Potatoes, garlic and onion with a couple of table spoons of canola oil to start.

Mise en place!

Prepare all ingredients before starting to cook.

Greek Frittata ingredients: Eggs, Kamalata olives, red bell peppers, half & half, cherry tomatoes, green onion, baby spinach, Feta cheese and mushrooms

Sea salt, rainbow pepper, garlic salt, marjoram, sage and oregano.

Fire-up some charcoal briquettes.

You'll need about 15 to start.

I am using a 10″ Camp Chef Dutch oven.

Place the 15 charcoal briquettes under a 10″ Dutch oven.

Add oil and wait until oil starts to shimmer.

Add Idaho Potatoes, onion and garlic, garlic salt and 1/2 the pepper.

Cook with lid off until onions are soft and the potatoes start to crisp up, stirring as needed to prevent burning.

When potatoes are almost ready, start another 15 charcoal briquettes.

Add half & half to mixed eggs.

Add and mix in all other ingredients – Kamalata olives, red bell peppers, cherry tomatoes, green onion, baby spinach, Feta cheese, mushrooms, salt, pepper and fresh marjoram, sage and oregano.

Pour on top of the cooked Idaho Potatoes.

Place lid on Dutch oven.

Add 12 coals on top and the remaining three coals on the bottom.

Bake for 20 minutes.

Note: Time will vary depending on your weather conditions.

Your Greek Frittata should be firm, yet slightly moist when done.

Do not overcook, it will be very dry and tough if you do.

When done, cut it up like a pie and serve with some fresh fruit, on some toast, in a bagel or wrapped up in a tortilla!

I hope you give this recipe a try!

Gary

Idaho Potato Dutch oven Greek Frittata Recipe

 

Author: Gary House

Recipe type: Breakfast

Prep time:  25 mins

Cook time:  45 mins

Total time:  1 hour 10 mins

Print

Ingredients

• 2 medium baked potatoes, diced, ⅜" cube
• ¼ medium onion, diced
• 2 garlic cloves, minced
• 2 tsp. garlic salt
• 1 tbsp. fresh cracked rainbow pepper, divided
• 2 tbsp. canola oil
• 8 eggs, mixed
• ¼ cup half & half
• 2 crimini mushrooms, diced
• 2 tbsp. julienned red bell pepper
• 1 green onion, thin sliced
• 3 tbsp. crumbled Feta cheese
• 1 tbsp. julienned fresh marjoram, oregano and sage
• 4 - 6 pitted Kamalata olives, minced
• 3 - 4 cherry tomatoes, sliced
• 1 tsp. sea salt

Instructions

1. Prepare all ingredients before starting to cook.
2. Fire-up some charcoal briquettes.
3. You’ll need about 15 to start.
4. I am using a 10″ Camp Chef Dutch oven.
5. Place the 15 charcoal briquettes under a 10″ Dutch oven.
6. Add oil and wait until oil starts to shimmer.
7. Add Idaho Potatoes, onion and garlic, garlic salt and ½ the pepper.
8. Cook with lid off until onions are soft and the potatoes start to crisp up, stirring as needed to prevent burning.
9. When potatoes are almost ready, start another 15 charcoal briquettes.
10. Add half & half to mixed eggs.
11. Add and mix in all other ingredients – Kamalata olives, red bell peppers, cherry tomatoes, green onion, baby spinach, Feta cheese, mushrooms, salt, pepper and fresh marjoram, sage and oregano.
12. Pour on top of the cooked Idaho Potatoes.
13. Place lid on Dutch oven.
14. Add 12 coals on top and the remaining three coals on the bottom.
15. Bake for 20 minutes.
16. Note: Time will vary depending on your weather conditions.
17. Your Greek Frittata should be firm, yet slightly moist when done.
18. Do not overcook, it will be very dry and tough if you do.
19. When done, cut it up like a pie and serve with some fresh fruit, on some toast, in a bagel or wrapped up in a tortilla!

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Full disclosure: This blog post and recipe is compensated by the Idaho® Potato Commission & Camp Chef

The post Idaho Potato Dutch oven Greek Frittata Recipe appeared first on Cooking Outdoors.

Two loafs of bread from just one Idaho® potato? Well, almost!

It does take a Idaho® potato to make this delicious Herbed Idaho® Potato Bread, plus a wee bit of flour, salt, yeast, fresh herbs and a 10″ Dutch oven.

The steps are easy and the results are delicious!

My friends over at the Idaho® Potato Commission asked me to come up with a few recipes using Idaho® Potatoes in a Dutch oven – Something I am eagerly willing to do!

My recipe uses the “Sponge and Dough” method of baking:

The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula. – https://en.wikipedia.org/wiki/Sponge_and_dough

You will also need:

• 10″ Cast Iron Dutch oven
• 25 charcoal briquets
• Thermometer
• Cooking spray oil
• Razor blade or sharp bread knife
• Brush for egg wash

Note: Complete Dutch oven Herbed Idaho® Potato Bread recipe is at the end of the article

How to make the “Sponge”

Our Sponge consists of bread flour, yeast, water and light corn syrup.

Mix together the water and corn syrup, then dissolve the instant yeast in the mixture.

Add your bread flour, mix until soft and smooth.

Cover and let rise in a warm place until the sponge starts to fall. (It will rise up and double in size, then collapse back down on itself)

How to make the Herbed Idaho® Potato Bread “Dough”

Our dough consist of Idaho potatoes, yeast, warm milk, salt, honey, wheat flour, bread flour and fresh herbs.

Cook, peal and mash the Idaho® potatoes.

Pour warm milk into bowl and dissolve the yeast into the milk.

Note: I am using a Kitchen aide mixer to make mine

Add salt, honey and wheat flour to yeast mixture.

Add mashed Idaho® potatoes into wheat flour mixture.

Mix to incorporate.

Add Sponge to potato wheat mixture.

Then add bread flour to the mixture (Reserve a 1/3 cup of flour).

Add fresh herbs.

Mix and then kneed for several minutes with dough hook or longer if by hand.

Adjust with reserved flour if necessary – dough should be smooth and elastic but not sticky or wet.

How to Proof Dough

Place dough in a greased bowl, cover and let rise for 30 minutes.

Punch down the dough and let rise an additional 30 minutes.

While the dough is proofing, place your 10″ Dutch oven in the sun to warm up.

Divide the dough into two small loaves.

Form into round loaves.

Grease the Dutch oven and place the first loaf inside,  place the lid on and allow bread dough to rise.

Note: to prevent the dough from drying out, spray with a light coating of cooking spray oil.

This should take about 30 minutes depending on the weather conditions outside.

Start your 25 charcoal briquets.

When your charcoal briquets are ready, “Dock” your bread with 3 shallow slices using a razor blade or sharp bread knife.

Apply egg wash to the surface.

Note: Docking allows the bread to expand without bursting open when the crust is formed.

I used 7 coals on the bottom and 14 coals on the top.

Bake until the internal temperature reaches 200° F, about 35 – 40 minutes.

Repeat for the second loaf and enjoy!

Note: Your proofing, rising and cooking times will vary depending on the weather and temperature conditions.

Dutch oven Herbed Idaho® Potato Bread

 

Author: Gary House

Recipe type: Bread

Prep time:  2 hours

Cook time:  45 mins

Total time:  2 hours 45 mins

Print

Easily make this delicious Herbed Idaho® Potato Bread in your Dutch oven, outdoors or indoors!

Ingredients

• 
  
• Sponge
• ½ cup warm water (110°F)
• 1 tablespoon light corn syrup
• ¼ ounce instant dry yeast
• 4 ounce bread flour
  
• Dough
• 5 ounce Idaho® Potatoes - cooked, peeled and mashed
• ½ ounce instant dry yeast
• 1 cup warm milk
• ¾ tablespoon salt
• 1 ounce honey
• 3 ounce wheat flour
• 15 ounce bread flour
• 4 tablespoon minced, fresh herbs - rosemary, sage, thyme and oregano
  
• Egg Wash
• 1 egg
• ½ tsp water

Instructions

1. Mix together the water and corn syrup, then dissolve the instant yeast in the mixture.
2. Add your bread flour, mix until soft and smooth.
3. Cover and let rise in a warm place until the sponge starts to fall. (It will rise up and double in size, then collapse back down on itself)
4. Cook, peal and mash the Idaho® potatoes.
5. Pour warm milk into bowl (I am using a Kitchen aide mixer to make mine) and dissolve the yeast into the milk.
6. Add salt, honey and wheat flour to yeast mixture.
7. Add mashed Idaho® potatoes into wheat flour mixture.
8. Mix to incorporate.
9. Add Sponge to potato wheat mixture.
10. Then add bread flour to the mixture (Reserve a ⅓ cup of flour).
11. Add fresh herbs.
12. Mix and then kneed for several minutes with dough hook or longer if by hand.
13. Adjust with reserved flour if necessary – dough should be smooth and elastic but not sticky or wet.
14. Place dough in a greased bowl, cover and let rise for 30 minutes.
15. Punch down the dough and let rise an additional 30 minutes.
16. While the dough is proofing, place your 10″ Dutch oven in the sun to warm up.
17. Divide the dough into two small loaves.
18. Form into round loaves.
19. Grease the Dutch oven and place the first loaf inside, place the lid on and allow bread dough to rise.
20. Note: to prevent the dough from drying out, spray with a light coating of cooking spray oil.
21. This should take about 30 minutes depending on the weather outside.
22. Start your charcoal briquets.
23. When your charcoal briquets and ready, “Dock” your bread with 3 shallow slices using a razor blade or sharp bread knife.
24. Apply egg wash to the surface.
25. Use 7 coals on the bottom and 14 coals on the top.
26. Bake until the internal temperature reaches 200° F, about 35 – 40 minutes.
27. Repeat for the second loaf and enjoy!
28. Note: Your proofing, rising and cooking times will vary depending on the weather and temperature conditions.

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 Full disclosure: This blog post and recipe is compensated by the Idaho® Potato Commission

The post Dutch oven Herbed Idaho Potato Bread appeared first on Cooking Outdoors.

It is time for one of my favorite holidays, St. Patrick's Day, in which I crave the cherished Corned Beef Sandwich traditionally served during this celebration. Over the years I have had the pleasure to try many traditional St. Patrick's Day recipes and variations of those recipes, four of which I have cooked for the website:

Grilling St. Patrick's Day Recipes:

Here is an nontraditional method for cooking Corned Beef! Grilled Corned Beef with a batch of Grilled Cabbage Slaw and Potatoes Au Gratin the Cooking Outdoors way! It is an older three part video series that I produced a few years back.

http://www.cooking-outdoors.com/grilled-corned-beef-the-cooking-outdoors-way/

This recipe involves baking or slow cooking your Corned Beef. I glazed my Corned Beef with an amazing Honey, Stone Ground Mustard and Brown sugar glaze, then slowly baked it in the Camp Chef 18″ Smoke Vault. Resulting in one of the best Corned Beef Sandwiches I have ever eaten!

http://www.cooking-outdoors.com/honey-mustard-glazed-corned-beef/

Dutch oven St. Patrick's Day Recipes:

Now here is a traditional Irish peasant recipe. The husband would be working all day then hit the pub for most of the night, stagger home to a delicious pot of Dublin Coddle, or so the story goes…

http://www.cooking-outdoors.com/dutch-oven-dublin-coddle-and-potato-cheddar-bear-bread-recipe/

This Corned Beef and Cabbage recipe is as traditionally American as it gets, but I added a couple of ingredients to boost the flavors a bit. Cooking this recipe in a Dutch oven brings out flavors that you just can't get when cooking in the house.

http://www.cooking-outdoors.com/dutch-oven-corned-beef-and-cabbage/

The post Four Delicious St. Patrick’s Day Recipes appeared first on Cooking Outdoors.

I made this recipe with my “Mini me”, Chef Jarin, in our backyard the other day. He was quite excited to do this with me and decide this was going to be his homework “chore project” for school this week. Our recipe was a spur of the moment thing, we were talking about our favorite meals, Jarin happens to love “Orange Chicken” with a touch of heat to it and we just happened to have some not-chicken in the fridge (Ham). So we decided to whoop something up, move it outside to the Dutch oven and make it Sweet -n- Sour, hence the simple creation of our “Dutch oven Sweet and Sour Ham Steaks Recipe” ala Chef Jarin.

Our recipe was easy to put together with the basic stock already in our kitchen: Ham, honey mustard, cloves, red bell peppers, onion, pineapple rings, brown sugar, ketchup, vinegar, soy sauce and cornstarch.

First I set Jarin to slicing the the bell peppers and onion, well actually I had to step in and slice the onion (it was quite potent), he did quite a good job on that bell pepper though.

We measured everything out and them set to lighting our charcoal briquets so we could start pre-heating our Camp Chef 12″ Dutch oven.

Note the typical 12″ Dutch oven charcoal set-up with 9 coals on the bottom and 15 coals on the top.

If you are not sure about how to calculate this for your Dutch oven, just watch this short video: How Many Coals to use on a Camp Dutch oven?

First things first,  we placed our ham steaks in the bottom of the Dutch oven, added 3 cloves to each ham steak and then coated each ham steak with honey mustard.

Add sliced onions and red bell peppers on top of the ham steaks, then place pineapple rings over the onion and pepper slices.

Mix up sweet and sour sauce ingredients: Brown sugar, ketchup, rice vinegar, soy sauce, slurry (cornstarch and water mixed together) and pour over everything in the pot

Place the Dutch oven lid back on and bake for 30 minutes.

Serve with white rice and take a better picture than this 🙂

Enjoy!

Dutch oven Sweet and Sour Ham Steaks Recipe

 

Author: Gary House

Recipe type: Main

Cuisine: Dutch oven

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Print

Ingredients

• 6 slices of pre-cooked Ham ½ in thick
• 2 tbs honey mustard
• 3 -4 cloves per slice of ham
• 1 red bell pepper sliced
• 1 med onion sliced
• 6 pineapple ring slices
• 4 tablespoons brown sugar
• 2½ tablespoons tomato ketchup
• ⅓ cup rice vinegar or white vinegar
• ½ teaspoon soy sauce
• 2 teaspoon cornstarch, dissolved in 5 teaspoons of water

Instructions

1. ″ Dutch oven charcoal set-up with 9 coals on the bottom and 15 coals on the top.
2. Place ham steaks in the bottom of the Dutch oven.
3. Add 3 cloves to each ham steak.
4. Coat each ham steak with honey mustard.
5. Add sliced onions and red bell peppers on top of ham steaks
6. Then place pineapple rings over the onion and pepper slices.
7. Mix up sweet and sour sauce ingredients: Brown sugar, ketchup, rice vinegar, soy sauce, slurry (cornstarch and water mixed together).
8. Pour over everything in the Dutch oven.
9. Place your Dutch oven lid back on and bake for 30 minutes.

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Donuts, easily fried in the backyard, camping or tailgating!

Watch as I take you step-by-step and cook these delicious potato-based donuts with a Dutch oven!

Coat them with your favorite toppings or just pop them into your mouth as quick as possible! Backyard cooking never tasted so good.

(Closed captioning available on this video)

How to Make Donuts

For more great Klondike Brands recipes visit: http://www.klondikebrands.com/recipes

How to Make Donuts | Klondike Brands Spudnuts Recipe

 

Author: Klondike Brands

Recipe type: Dessert

Prep time:  25 mins

Cook time:  5 mins

Total time:  30 mins

Print

Donuts, easily fried in the backyard, camping or tailgating! Watch as I take you step-by-step and cook these delicious potato based donuts with a Dutch oven! Coat them with your favorite toppings or just pop them into your mouth as quick as possible! Backyard cooking never tasted so good.

Ingredients

• 1 cup Klondike Goldust® Potatoes, mashed
• 1 cup milk
• 1 - 3 cups flour
• 1 tsp. salt
• 3 Tbsp. melted shortening
• 3 tsp. vanilla
• 1 cup sugar
• 5 tsp. baking powder
• 2 beaten eggs

Instructions

1. Using boiled Klondike Goldust® potatoes, mash the potatoes with skin on until there are no lumps.
2. Add to the mashed potatoes, eggs and milk. Mix.
3. Add sugar and baking powder. Mix
4. Add salt, melted shortening and vanilla. Mix.
5. Add just enough flour to make a soft dough (approximately 1 cup). Mix thoroughly with hands.
6. On a floured surface, press flat (be careful not to make it too thin).
7. Cut. Put into 375° F oil and cook until golden brown.
8. Drain onto paper towel.
9. Sprinkle with powdered sugar or a powdered sugar glaze.

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Video Transcript:
Presenter: Hey, everyone.
Today, we’re making spudnuts on the Cooking Everything Outdoors show.
What’s a spudnut?
Going to have to stick around to find out.
Announcer: The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com, and www.IslandGrillstone.com.
Presenter: Spudnut?
Well, that’s actually a donut with potatoes in it, kid you not.
My friends at Klondike Brands sent me their spudnut recipe to try out on the Cooking Everything Outdoors show.
And you know what?
It’s right up my alley.
It’s really different.
It’s something that I am absolutely positive that you can do it in your backyard as I’m going to show you right now or you can do it out camping and heck, you might even want to do at tailgating.
Let’s start doing this.
There are a few ingredients you’ll need to prepare ahead of time.
And one of them that you will need are Klondike Goldust potatoes.
These need to be mash.
You’re going to need about a cup of that.
You’re going to need some flour, some egg, some sugar, milk, melted shortening, some salt, vanilla and baking powder.
And that’s really about it.
The ingredients are going to be on my website at www.CookingOutdoors.com and also on Klondike Brands website.
First thing we need to do is take our mash potatoes and make sure there’s lumps in this.
Skin on is perfectly okay.
Our eggs.
And our milk.
And we’re just going to blend the mash potatoes, the milk and egg together.
Once you have that blended, we’re going to add our sugar and our baking powder.
Get in there, mix them up.
Now we want to add our salt, our melted shortening, and our vanilla.
Use the good stuff.
Mix it up.
Now, all we have to do is add our flour to make a nice, soft dough.
Start with about a cup.
Add a little bit more.
And keep adding until you get it just about right.
So, we have our soft dough.
It’s pretty tacky still, but it’s workable.
And you want to take some flour and put it out.
And what we’re going to do is we’re going to work this into a flat sheet, if you will, not too thin so that we can cut our donuts out of it.
You know what, my advice at this point is to make sure everything is floured thin when you’re working with this, so including your hands because they’re going to get just coated with this because it is really sticky.
And then you have to think about the fact that your donuts are going to, you know, expand because we have a chemical leavener in there that’s going to make that happen.
I’m also using a donut cutter which I want to flour generously and this is sharp too.
And we’re going to go and get some donuts cut out of that.
We’re going to have some donut holes.
We’re going to have some donuts.
Another tip that you can use, or technique, would be to have some warm water that you can dip this in.
I’m going to be using flour and we’re going to make it work.
So to fry our spudnuts what I have is a Camp Chef Dutch Oven on the Camp Chef Somerset Gas Stove.
I have canola oil in there.
Now you can use vegetable oil or peanut oil, I’m told both work really good, but you don’t want something that’s got a lot of flavor to it but it has to have a high flashpoint.
That’s really critical.
And we’re going to get this heated up to 375 and I recommend testing your donut holes first.
That’s really hot stuff, so be careful.
I’m also using a pair of chopsticks to turn and flip these.
As these cooks it’s going to rise to the top.
And it looks like it’s doing pretty well.
Browning and cooking.
It’s expanding a little bit.
And this doesn’t take that long, a couple minutes per donut.
But I just want to make sure it’s cooked until it’s nice and brown like that.
Okay.
So, once that’s ready to go, you can take it out.
Take a look at it.
Make sure it’s beautifully browned on all sides.
So, let’s try real spudnut now.
Now, be very careful when you put these in because it will splatter and it’s hot.
It may distort its shape.
Don’t worry about that.
It’s going to be a cape like consistency of a donut.
Give it a flip when it turns golden brown.
When your donut’s done, take it out.
We’re ready to eat.
So, after experimenting with the first few donuts that I did, I realize that I didn’t have enough flour in my dough.
It’s too wet still.
So, what I got were some of these incredible, beautifully misshapen and artisan donuts.
And then after adding a little bit more flour I was able to get the form and shape that I was looking for.
And then what I was doing is just putting them on my chopsticks and sliding them in.
Now they’re forming these beautiful donuts.
And when they’re at the right size you can typically get a couple in there, it’ll rise automatically.
These are turning out beautiful.
Well, we did it.
Got my donuts fried up.
They’re pretty cool, very sampled.
Some of the donut holes, you know, you got to take a little bite.
And some of the strange formed ones I put a powdered sugar on it.
But on the really pretty ones I’m going to dip in some chocolate.
And this is just some milk and some semisweet chocolate.
And those just look fantastic.
I think I’m going to take one, sprinkle some pecan over it like so.
Well, there we are.
Spudnuts cooked outdoors.
Anybody can do this.
I made it through these.
They turned out really, really nice.
Absolutely perfect for anybody that wants to have a little bit of fun in their backyard.
Give this a try.
You just need a few ingredients, a little bit of patience, some practice and you can be making your own donuts in the backyard.
That’s it for now.
I’ll see you when I see you.

 

The post How to Make Donuts | Klondike Brands Spudnuts Recipe appeared first on Cooking Outdoors.

This recipe comes from my good friends over at Klondike Brands Potatoes. Dutch oven cooking is one of my favorite techniques for bringing out all the flavors in a recipe, plus cooking in a Dutch oven make this recipe easy to cook anywhere. Beer Brats and Potatoes would certainly be perfect for tailgating, camping, beach party and good old-fashioned backyard cooking.

(Closed Captioning available on this video)

For even more recipes visit: http://www.klondikebrands.com
I used a 12” Camp Chef Dutch oven and their Somerset II gas stove to cook my Beer Brats and Potatoes recipe

Beer used was Sierra Nevada's Oktoberfest from their Fall 12 Pack.

Beer Brats and Potatoes ingredients:

6 Klondike Rose® or Goldust® potatoes
2 Tbsp. Olive oil
2 cans of beer
1 pound of brats
1 large yellow onion, diced
5 cloves minced garlic
1 tsp. fennel seed
1 large red pepper, chopped
2 tsp. Steak Seasoning
½ cup fresh cilantro, chopped
½ cup diced tomatoes

 VIDEO TRANSCRIPT:

Presenter:
Hey, everyone, today we’re making beer brats and potatoes, comfort food for just about any occasion on the Cooking Everything Outdoors show.
Announcer:
The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com and www.IslandGrillstone.com.
Presenter:
You know, after all these years I can’t believe I haven’t cooked a beer brats recipe on the Cooking Everything Outdoors show.
Well, my friends over at Klondike Brands ask me to cook their version.
I jumped at the chance.
Let’s go over our ingredients for our beer brats and potatoes recipe.
For this recipe you can use either Klondike Goldust potatoes or Klondike Rose potatoes, they’re both fantastic.
Need 2 tablespoons of olive oil.
2 cans of beer.
I’m going to using Sierra Nevada Oktoberfest.
1 pound of brats.
1 very large onion, diced.
5 cloves of minced garlic.
1 teaspoon of fennel seed.
2 teaspoons of steak seasoning.
This is McCormick’s Montreal Steak Seasoning.
1/2 a cup of fresh cilantro.
And 1/2 a cup of diced tomatoes, these are Romas.
And 1 large red bell pepper, chopped.
So let’s get cooking.
Now, we’re going to take our Dutch Oven and we’re going to heat this up on low heat with Somerset Stove.
Going to add our beer.
Add our potatoes.
Our brats.
And our onions.
And we’re going to get these cooking, you don’t want to boil this; otherwise, it’ll burst the casing on the brats.
So it’s just going to be a very low simmer until everything’s cooked thoroughly.
So when your brats are done, now this is pork, so you want to make sure that you’re at least 145.
You can cook at a little bit longer, but I don’t recommend it because they’ll dry out and taste like chalk if you know what I mean.
Carefully remove your brats.
And we’re going to pat them dry in some paper towels, and go right into phase 2 of our recipe.
So, now on our skillet we want to add our olive oil.
Our fennel seed.
Our garlic.
And our red peppers.
And we’re going to saute these a little bit until they’re tender.
Once our red peppers and fennel and garlic have sautéed for a little while, we’re going to add our brats into this so that we can brown them up.
So after a few minutes you’ll see some nice color on your brats, and that’s when we want to pull them.
Just set them in a bowl or a shallow dish.
Set that aside and then add your potatoes and onions.
We’re going to saute these for a little while now.
While our potatoes and the rest of our vegetables are sauteing, this would be a good time to season up your brats.
So we’re going to apply steak seasoning.
Our tomatoes.
And our cilantro.
You may find it easier to mix all these up with your hands, or you can just take some tongs and coat everything.
Hey, we’re done, let’s plate these up.
Get some of our delicious Klondike Rose potatoes, red peppers, onions, garlic, fennel.
And then our beautiful brats, beer braised brats.
We want to add some of our beer braised liquid, because this stuff is gold.
And that, my friends, is how we do beer brats and potatoes, Cooking Outdoors style, perfect for tailgating, camping or just cooking in your backyard.

The post Dutch oven Beer Brats and Potatoes Recipe appeared first on Cooking Outdoors.

This Spice-Rubbed Pork Tenderloin Recipe comes directly from my friends George and Carolyn Dumler and their fabulous Southwest Dutch oven Cookbook.

We just loved this recipe, it’s was spicy, tender and moist.

The salsa was a perfect complement to the Spice-Rubbed Pork Tenderloin wrapped in Corn Husks.

The leftovers make for some incredible tacos too!

(Closed captioning available on this video)

Southwest Dutch oven Cookbook is available on Amazon.com

Dutch oven Spice-Rubbed Pork Tenderloin Recipe

 

Author: George and Carolyn Dumler

Recipe type: Entree

Cuisine: Dutch oven cooking

Print

Southwest Dutch oven Cookbook

Ingredients

• FOR PORK TENDERLOIN
• 3 pounds pork tenderloin, cut in serving size pieces
• 2 teaspoons cumin seeds
• 4 teaspoons whole coriander seed
• 2 teaspoons black peppercorns
• ¼ cup (4 tablespoons) chili powder
• 4 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon seasoned salt
• 1/22 teaspoon cayenne pepper
• FOR SALSA
• 1 cup (16 tablespoons) corn, roasted
• ½ cup (8 tablespoons) tomato, diced
• 1 jalapeno, seeded and finely chopped
• ½ cup (8 tablespoons) red onion, finely chopped
• 1 tablespoon cilantro, chopped
• 1 large avocado, diced
• 1 tablespoon lime juice
• Salt, to taste

Instructions

1. Soak the corn husk in water and set them aside.
2. Roast cumin and coriander until fragrant and then grind them with black peppercorn to a fine powder.
3. Mix this powder with sugar, salt, seasoned salt and cayenne pepper to make dry spice mix.
4. Apply the rub on pork tenderloins.
5. Wrap the tenderloins in husk and tie the husk well.
6. Place the husk wrapped tenderloin in a 9 inch dutch oven. Place 9 coals on the bottom and 15 coals on top.
7. Cook for 25 to 35 minutes or until the tenderloins reach an internal temperature of 150 F.
8. Remove from the oven and set them aside.
9. Mix together corn, onion, tomatoes, jalapeño, cilantro, avocado, salt and lime juice. Mix it all together.
10. Open the husk, spoon salsa over the tenderloin and serve. Enjoy!

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Video Transcript:
Presenter:
Hey, everyone, today we’re Dutch oven cooking, I’m making George and Carolyn Dumler’s spiced-rubbed pork loin with corn and avocado salsa on the Cooking Everything Outdoors show.
Announcer:
The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com and www.IslandGrillstone.com.
Presenter:
So, quick story behind George and Carol Dumler, I met them at the World Championship Dutch Oven Cook-Offs a few years back and just this past year I had the great fortune of being able to assist them while they cooked at the World Championships.
Now, when I was done, they brought me their cookbook, which is the Southwest Dutch Oven cookbook and it’s autographed and I cherish this.
And I looked through this from cover to cover and there’s so many great recipes in there.
But I pulled out two that I thought were very unique and should just pack a ton of flavor for this recipe or for this cook with their recipes today.
Ingredients wise this couldn’t be simpler.
What you’re going to need is about 3 pounds of pork tenderloin and I’ve cut them in serving-sized portions.
You’ll also need some corn husks and you can buy these dry and I soak these so that they’re nice and pliable.
I’ve rinsed them off.
And we’re making a rub from scratch.
Now you’ll need 2 teaspoons of cumin seed.
4 teaspoons of whole coriander seeds.
And 2 teaspoons of black peppercorns.
What I did was I roasted the cumin and the coriander until they were aromatic and they started to turn a little bit brown and then I ground those up with the black peppercorns and that gives us the base of our rub.
You’ll need 1/4 cup of chili powder.
4 teaspoons of sugar.
1 teaspoon salt.
1 teaspoon seasoned salt.
1/2 a teaspoon of cayenne pepper.
And we just simply mix our dry ingredients up.
And that’s our dry rub.
And now we’re simply going to apply our rub to the pork tenderloin, be fairly generous on this.
We want a good coating of all the pieces.
So, now what we’re going to do is we’re going to wrap our pork tenderloin that we’ve just seasoned with this very aromatic rub and we’re going to wrap them in the corn husks.
So just take one of your pieces and you’re going to very simply wrap it in the corn husk.
And just like you would with a corn on the cob, where you’re going to make a handle out of the husk, we want to take one of our husks and tear a strip from it and then I want to very simply tie this off.
So here we go, we have them all wrapped, tied off, ready to go.
Now I’m going to put these in my 12 inch Camp Chef Dutch oven.
I’m going to be using about 9 coals on the bottom and roughly 15 coals on top or a perimeter around there.
These are going to cook for about 25 to 35 minutes until they reach 145 to 150 on the inside and I’ll check them when the time gets close.
We’ll just layer them in our Dutch oven.
Well, it’s been about 25 minutes and I’m going to check these out.
Oh my Gosh!
The smell is absolutely amazing.
Okay, 151 there, they’re ready to pull.
So let’s put our salsa together.
So, you’re going to need to pre-roast an ear of corn on the cob and that’s what I have right here.
I’m going to need a 1/2 a cup of diced tomato and then 1 jalapeno.
1/2 a cup of red onion.
You could cut this finely, if you’d like.
I like mine a little bit on the chunky side.
Little tablespoon plus of chopped cilantro.
1 large avocado, diced up.
And some salt.
Need some lime.
And we’re going to very carefully mix all this up.
Oh, it’s looking good.
Little bit of our salsa in there.
So this is George and Carolyn Dumler’s recipe and it smells incredible.
It’s spicy.
It looks absolutely incredibly tender.
Oh man.
Hmm, got a nice little edge of heat there, not a lot.
Hmm, so that’s it.
I’m going to go pop a beer or two.
And I will see you when I see you.

The post Dutch oven Spice-Rubbed Pork Tenderloin Recipe appeared first on Cooking Outdoors.

Here is a great side dish for any grilling adventure! Backyard, family dinner or camping this easy and delicious Loaded Dutch oven Potato recipe from Klondike Brands will satisfy even the pickiest eaters.

Best thing is you can serve them right in your Dutch oven!

(Closed Captioning available on this video)

For more information on Klondike Brands Potatoes visit: http://www.klondikebrands.com

Loaded Dutch oven Potatoes Recipe Ingredients:

2 lbs. Klondike Rose potatoes
½ cup butter softened
1 ½  cups bacon, cooked and crumbled
1 cup sour cream
1 cup cheddar cheese, shredded
¼ cup green onion, chopped
½ tsp. seasoning salt

Video Transcript:
Presenter:
Hey, everyone, today we’re making a perfect side dish for any grilling adventure, Loaded Dutch Oven Potatoes on the Cooking Everything Outdoors show.
Announcer:
The Cooking Everything Outdoors show is sponsored by Camp Chef and www.OutdooCooking.com and www.IslandGrillstone.com.
Presenter:  
So I’ve teamed up with my friends over at Klondike Brands to bring you this recipe.
The potatoes that we’re going to be using are Klondike Roses.
These were introduced in 2002 and they are not genetically modified at all.
They’ve got a beautiful redskin and inside there’s just a creamy, yellow texture, too, and they’re perfect roasted, grilled mashed and even used in salad.
So you’re going to be seeing me using these a lot.
Let’s go over the ingredients and we’ll start cooking this.
In order to make our recipe you’re going to need 2 pounds of Klondike Rose potatoes and we’re going to dice these up.
So that’s about 6 potatoes.
1/2 a cup of butter, softened.
1½ cups of cooked and crumbled bacon, separate those into two portions.
Couple of sour cream or so depending on your taste buds.
1 cup of shredded cheddar cheese.
1/4 cup green onion.
And 1/2 a teaspoon of seasoning salt.
That’s it, not much to this, packs a lot of flavor though.
What I want to do is preheat my Dutch oven.
I’ve got my coals already started.
We’re going to dump some of these out, so I’d spread them around.
So I want a ring around the top.
And we want a ring around the bottom.
So it’s 3, 6, 7, 8 coals on the bottom.
3, 4, 8, 12 coals on top.
So let’s start by doing a rough dice on these.
We’re going to leave the skin on.
There’s a lot of nutrients in the skin.
And people are too quick to peel them in my opinion.
Look at that beautiful gold color in there.
So this is what 2 pounds of diced potatoes look like.
Now, let’s get going on our recipe.
Dutch oven’s preheated.
Now, I’m going to add my potatoes, my butter, my onions, my seasoning and 1/2 the bacon.
First of all, add our butter, our onions, our seasoning, our potatoes.
That nicely blended together.
Of course, 1/2 our bacon.
Covered up and start cooking.
We’re going to check on this every 10 minutes or so, give it a little stir so we’re not sticking too much.
We’re going to cook it till it’s tender.
Potatoes are done.
It’s been about 45 minutes that I’ve been cooking this.
I’ve stirred it a couple of times to make sure it’s not sticking.
The smell’s incredible.
Oh wow.
Look at those potatoes.
Look at the color on those Klondike Roses, just beautiful.
Make sure they’re ready.
Nice and tender.
Hot.
Absolutely delicious.
Now we need to melt our cheese into this.
But don’t use all of it.
I’m going to save a little bit for when we serve this up.
Give that a good mix.
Let’s plate this up.
Of course, we’re going to need a little bit more bacon.
We’ll need some more cheese.
Nice top of sour cream on there, add more as needed.
And that, my friends, is a perfect side dish, Loaded Dutch Oven Potatoes using Klondike Rose potatoes from Klondike Brands.
Give it a try, take it to your next grilling adventure, try it camping.
I’m thinking this might be pretty darned good with some eggs, too.
That’s it.
I will see you when I see you.

The post Loaded Dutch oven Potatoes Recipe appeared first on Cooking Outdoors.

The most common question and error for new users of Dutch oven Cooking is how many charcoal briquettes to use and where to place them. Using a very simple formula we calculate how many you will need, where to place them on your Dutch oven so you'll never have to guess at how Many Coals to use with a Camp Dutch oven.

There are several ways to figure this out but I have found that this simple formula sits in peoples minds easier. Truthfully after doing this 5 or 6 times with your Dutch oven, you'll be able to judge how many coals you'll need without any calculations.

The weather, of course, will play an important roll in how many coals to use. As an example, if it is really cold out you might need several additional coals on the top and a couple of more on the bottom. Dutch oven cooking is more instinctual than mathematical, you will learn by practicing in different conditions over time.

Remember that Dutch ovens cook from the top down as opposed to the bottom up.

(Closed Captioning available on this video)

Video Transcription:
Dutch oven Cooking:
How Many Coals to Use?
Do you have some of these lying around?
Want to know how to use them, even to make simple dishes like this or perhaps, some true gourmet world-class foods?
Well, that’s pretty simple if you know how many coals you need.
The first question to ask is: How big is your Dutch oven?
Do you have a 10”, 12”, or 14” Dutch oven?
It almost always has one of these numbers stamped on the lid.
We’re going to be using a 12” Dutch oven for this example.
We’re going to generate 350 degrees for approximately 1 hour in a 12” Dutch oven.
To figure out how many coals you’ll need, you’ll take the size of the lid and multiply that times 2, that’s 24 charcoal briquettes.
Now, we’re going to divide the coals in half, 12 coals for the top and 12 for the bottom.
Take 3 coals away from the bottom so you have 9 and those get placed around the legs in a Dutch oven, kind of looks like that.
Then place 15 coals on the top.
Here’s the secret formula: Size of a DO x 2 ÷ 2, subtract 3 from the bottom and place them on the top and that is how you get that temperature.
This formula works very well for 10”, 12”, and 14” Dutch ovens.
Hey, that’s it.
Thanks for watching.
This is Gary House with Cooking Everything Outdoors show.
We’ll have new tips, tricks or technique for you every Tuesday.

The post How Many Coals to use with a Camp Dutch oven? appeared first on Cooking Outdoors.

Three days of world championship Dutch oven cooking recently occurred in Sandy, Utah on March 13 – 15, 2014. Hosted by the International Dutch Oven Society, residing in the International Sportmans Exposition, featuring dozens of the best cooks from around the country, this was one cooking event not to miss!

Dutch oven Desserts

Dutch oven Breads

Dutch oven Main Dishes

The post Finals – 2014 International Dutch Oven Society World Championship Cook-Off appeared first on Cooking Outdoors.

Dutch oven Breads

Dutch oven Main Dish

The post Day 2 – 2014 International Dutch Oven Society’s World Championship Cook-Off appeared first on Cooking Outdoors.

Three days of world championship Dutch oven cooking recently occurred in Sandy, Utah on March 13 – 15, 2014. Hosted by the International Dutch Oven Society, residing in the International Sportmans Exposition, featuring dozens of the best cooks from around the country, this was one cooking event not to miss!

Here is day 1 championship recipe photos.

Dutch oven Desserts

Dutch oven Breads

Dutch oven Main Dishes

Dutch Oven Recipes from the 2014 WCCO Mains, Breads and Desserts

Table of Contents

Order Here

(Only $5.00 plus shipping!)

Photo's courtesy of IDOS and Anne Wilkinson

The post Day 1 – 2014 International Dutch Oven Society’s World Championship Cook-Off appeared first on Cooking Outdoors.

It’s time to break out the Dutch oven and cook up a unique pot of Chicken Stew! Slightly sweet, hearty full of chicken and mushrooms, simmered in beer and topped with bacon. Using a antique Dutch oven on the grill and some very basic ingredients you can change the way you think stew should be!

(Closed Captioning available on this video)

Recipe adapted from: Great Food Great Beer Cookbook

Video Transcript:
Presenter:  
Hey, everyone, today we’re making chicken stew with mushrooms and ale on the grill in a Dutch oven on the Cooking Everything Outdoors show.
So first things first, let’s talk about our ingredients.
What I have here is 6 strips of bacon that I’ve pretty much… it’s thick cut, I’ve cut in 1/2 inch pieces.
Now, the original recipe calls for a whole chicken cutup and I have no dark meat eaters in this family, so I went with two large chicken breasts.
And then I just cut those up in bite-sized pieces.
You’ll need a 1/2 teaspoon of salt.
1/4 teaspoon of black pepper ground up fresh.
You’re going to need 2 leeks.
These are sliced up.
I’ve separate them, washed them really good and sliced them up real thin, and included just a little bit of the green.
About 12 ounces of crimini mushrooms that have been quartered.
This is really about a dozen mushrooms.
1/2 a teaspoon of thyme or thyme, however you’d like to pronounce it.
2 tablespoons of brown sugar.
And a bottle of ale.
Now I’m using Sammy Adams because I love this brand, seasonal.
This is their Cold Snap which is a white ale and had some spices added to it.
So it’s going to add just a little bit more flavor.
So let’s talk about our setup right now.
What I have is a charcoal kettle that I have probably 20 or 30 coals lit up underneath.
I’ll be adding more as I go through this process, but this is just to get by Dutch oven going.
And then I have a flat bottom, this is an antique Dutch oven that we’re going to be cooking everything in.
So the first thing we’d do we’re going to preheat this and it’d probably take about 5 minutes.
This is not quite there yet.
But I want to add the bacon to this because we’re going to use the bacon and the grease in this recipe.
Okay, now the beacon’s done.
And at this point we want to remove it to drain.
Just throw that on some paper towels.
Now, on the bottom here there is a lot of bacon grease.
Now if you’re using a whole chicken, it would have the skin and a lot of additional fat.
So you would want to dump this grease out and leave about 2 tablespoons.
I am going to leave a good portion of it in there because I have virtually no fat on those chicken breasts.
Now, we’re going to add our chicken and salt and pepper to season it.
Our chicken goes in.
If it’s hot, if there’s water there it’ll splatter on you.
Put that in there and get that cooking.
It’s going to pick up those bacon bits.
And we’re going to brown this up.
We’re going to add our pepper and our salt.
When your chicken’s fairly browned up and it browns much easier if it’s not as crowded as this, so when you’re putting in a whole chicken you certainly want to do a fewer pieces.
But this has got some color and I’m happy with that.
I’m just going to pull this off.
And now we want to add our leeks and our mushrooms and our leeks.
And we’re going to cook these until the mushrooms are tender.
And we’re going to be scraping up any bits on the bottom of that, get all that flavor mixed up in there.
Lid back on and cook that down.
Now we have our mushrooms nice and tender.
Our leeks have cooked down.
So I have a little bit of juice there on the bottom of that pan.
We want to add our thyme, our brown sugar.
Get that mixed up in there.
And our ale, the whole bottle.
Well, maybe a sip for the chef.
Now take the chicken that you cooked including the juices and pour all that back in that pot.
Now, this is where we’re going to cook the chicken until it’s done.
We’re going to simmer this pot for maybe 20 or 30 minutes until the meat, the chicken is no longer pink and the inside is going to reduce the stock.
And we’re going to have a stew here in a few minutes.
So let’s see how we’re doing here.
Oh, yeah, oh my Gosh.
That is an aggressive simmer but it looks fantastic.
Some nice broth there.
Smells incredible.
And we’ll just double-check a piece of chicken there and make sure… yep, I think this is all done.
Let’s serve this up.
We do need to sprinkle some of our bacon because we love our bacon.
And that’s about it.
Before I go I want you to take a second and visit my sponsors, Outdoor Cooking, Camp Chef and Island Grillstone.
Without them none of this would be possible.
There’d be no Cooking Everything Outdoors show.
Thanks, everybody.
I’ll see you when I see you.

The post Dutch oven Chicken Stew with Mushrooms and Ale Recipe Video appeared first on Cooking Outdoors.

(Closed Captioning available on this video)

Dutch oven Salt Crusted Prime Rib Video

 

Author: Cooking-Outdoors.com/Gary House

Nutrition Information

• Serves: 8

• Serving size: 1
• Calories: 741

• Fat: 36 g
• Saturated fat: 12.8 g
• Carbohydrates: 15 g
• Sugar: 0.1 g
• Sodium: 894 mg
• Fiber: 1.4 g
• Protein: 82 g
• Cholesterol: 201.3 mg

Recipe type: Dutch oven cooking

Cuisine: American

Prep time:  20 mins

Total time:  20 mins

Print

Salted Encrusted Prime Rib cooked in a Dutch oven. So easy and so delicious that you just can't pass up trying this recipe. Using a 12" deep Camp Chef Dutch oven and a 5.5 lb Rib roast, simple wet rub and rock salt, you to can make this recipe at home, camp or anywhere!

Ingredients

• Prime rib 5 Pound, bone in
• 
  For the wet rub
• 3 tbs Fresh rosemary
• 12 Garlic cloves, minced
• 1⁄2 Cup (8 tbs) Herbes de provence
• 1 tbs Fresh pepper
• 2 tbs Extra virgin olive oil

Instructions

1. Prepare the dutch oven with about an inch thick layer of rock salt.
2. In a bowl, combine all the ingredients for the wet rub and mix well.
3. Using your hands, pat the wet rub on the prime rib to coat evenly.
4. Insert a remote thermometer in the prime rib.
5. Place the prime rib in the Dutch oven and cover it with about an inch of rock salt as shown in the video.
6. Place the coals on the rim of the Dutch oven and allow to cook.
7. Keep a check on the remote thermometer, it will take about 2 to 2.5 hours for the prime rib to cook to medium-rare.
8. The internal temperature should be 130 degrees.
9. Carefully remove the lid of the Dutch oven and gently scrape the rock salt.
10. Allow the Prime rib to rest for about 20 minutes.
11. Carve and serve.

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Video Transcript:

Presenter:
Hey, everyone, today I’m going to be cooking a highly requested item, salt crusted prime rib in the Dutch oven on the Cooking Everything Outdoors show.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
So let’s go over the tools that I’m going to be using and it’s pretty simple.
First off, I’m going to be using a 12 inch Camp Chef deep Dutch oven and I’m going to be using rock salt.
I’ve already put about an inch of rock salt on the bottom.
Now what I have is a 5 pound bone-in roast prime rib.
Basically, the Butcher has already trimmed the bone for me.
Now, on our prime rib we’re going to put a… what’s called the wet rub.
The ingredients for our wet rub are about 3 tablespoons of fresh, chopped rosemary.
10-12 garlic cloves, minced.
This is Herbs de Provence.
And it is a mixture of herbs with some salt that’s added to it, and about a tablespoon of coarse black pepper, and some good extra virgin olive oil.
So let’s put our wet rub together.
To start off with, we have our Herbs de Provence.
And that’s probably a good 1/2 a cup there.
I’m going to add my garlic, my pepper, my rosemary.
Let’s just give this a quick dry mix.
And then we’ll start adding our oil.
And just do enough to where I get what’s called a wet mix.
You’ll know you’re done when it… some holds its shape.
So now what you want to do at this point, we’re ready to apply the wet rub to the prime rib.
You want to get your charcoal going.
Now, we have a 12 inch Dutch oven.
So that’s going to mean 24 coals, we’re going to need.
And so get that going in your charcoal chimney.
I have mine setup to the site here.
It’s starting to heat up right now.
So roll up your sleeves and start packing this on.
I think, you know, you could spoon it on very delicately and dangly, but really the best way to do this is to just get in there and add a little more oil to this and pack it on with your hands.
And I want a pretty decent crust on this.
Just pad it on there as best you can.
Eventually you’ll get a nice, rich herbed coating on your prime rib.
And that, my friends, is what I like.
So now we want to add our prime rib to our Dutch oven.
Lid off, take our prime rib and set it right on the salt.
You’ve got extra seasoning and touch here and you want to pad that on there and add that on.
Go for it.
So now we need to add the salt.
But before you do that it’s really, really important that you get a remote thermometer and insert the probe in right about now because otherwise, you’re not going to know what temperature your roast is cook to because they’re all going to cook at a different time.
Today it’s a little cold, it’s a little windy, it’s going to slow things down a bit.
But get your remote thermometer and get a probe in there right into the thickest part as best you can judge it.
We’re just going to fill up the whole Dutch oven, around the roast, fill up cavity completely.
And I’m going to try… hopefully I’ll have enough room to get of about an inch of salt on the top of this also.
So there we have it filled up and our lid just barely fits, got about an inch of salt on that and we’re just going to close this up and start cooking.
Okay, so I’m going to need about 8 coals on the bottom.
Get our Dutch oven on there and, boy, oh boy, it’s just heavy.
Probe will have that hooked up in just a second and now I want to add my top coals.
And we’ll need to have to go around the rim about 14 coals there.
Okay, that’s our setup.
So the coals are on the Dutch oven.
It’s going to be heating up.
We’re shooting for about 350 degrees.
And, you know, that’s somewhat speculation with the Dutch oven.
It’s going to get there and it’s going to keep that temperature for, you know, good 40-45 minutes or so.
At first it’ll be higher than that then it’ll creep down.
So it’s sliding scale on this.
But optimally we’re going to get about an hour of our… 45 minutes to an hour with this set of coals.
And we’re going to be cooking our prime rib to about 130 degrees, so that way I can pull it, it’ll rest for half an hour, come up in temp, so we’re going to be heating around 140 is my guess which is about medium rare, just what most people like their prime rib at.
And that I’m going to guess is going to take a couple of hours.
But we’re going to watch the thermometer.
I can’t really just judge this.
So I’m going to keep my eye on my remote thermometer.
I’m going to add coals as needed.
And then we’re going to have ourselves a beautiful prime rib.
So it’s been about 2 1/2 hours.
Our prime rib temperature is at right at about 129 right now.
So what I’m going to do is I’m going to pull all of these off and take a look at this.
And I think we’ve got… I mean the smells are just incredible, but I think we’ve got a winner here.
Alright, the first official peak.
I think all we’re going to see is a bunch of cooked salt in there.
Well, there you go, there’s the timer just hit 130.
Sweet.
Let’s see how we did.
Oh man.
Alright, yeah, there’s a big pile of salt.
You can see some of the herbs and stuff have come through.
The smell I have to tell you that it is phenomenal.
Well, let’s get some of this salt off of here.
It’s just going to peel off.
Sometimes it comes off in a big crust if you get your salt really, really wet ahead of time.
I didn’t do that.
I just basically want to get as much of this, good thing we’re cooking outdoors here off as possible.
Alright, so let’s see what we can do here.
Okay, now what I’m going to do is I’m going to knock off a little bit more of the salt.
And then we’re going to let it rest for 20 minutes or so and we’ll cover it up.
Alright, the sun’s going down fast.
We cooked our prime rib.
It’s set for about 20 minutes now as I’m kind of picking up things around here.
You know, I’ll just cut into a chunk of this.
3 strings if I remember right.
Let’s see here.
So, that should release our prime rib from the bone like so.
It’s a good sign.
Look at the juices in that, just coming out of that.
Wow.
Spectacular.
It’s so tender.
Wow.
For those of you that think that salt has leached into this prime rib, that’s not the case at all.
There’s a salty taste to the crust but not in the meat.
And the salty taste to the crust is only from the salt that I added to the wet rub.
So there it is, everybody, that is the salt crusted prime rib cooked in a Dutch oven that you’ve been asking for.
I hope you enjoy this.
Anyway, that’s it.
Take care.
I’ll see you later.
Thanks for watching.
Hey, I hope you enjoy this episode of the Cooking Everything Outdoors show.
But without my sponsors none of this would be possible, Camp Chef and www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.
They make all of this possible.
And they’re great companies.
And they’ve got super good product and really good customer service.
So please take a minute and go visit them.
Say thank you and buy something.
If you want to find out more about me, you can visit me on Pinterest, Facebook, Twitter, YouTube, iTunes and of course, www.Cooking-Outdoors.com where I’m always cooking up something new.
This is Gary House.
And I will see you when I see you.

The post Dutch oven Salt Crusted Prime Rib Video appeared first on Cooking Outdoors.

We have a special guest today! Steve Howard from “Grilling Your Grub” and the “Grow Your Own Grub” podcast fame.

I have been a big fan of his gardening podcast for awhile now.

Originally from Texas, he has moved to my neck of the woods and we got together to make some Dutch oven Texas Style Pedernales chili and Broccoli, Jalapeno, Cheddar Cheese Cornbread!

(Closed Captioning available on this video)

Texas Style Pedernales Chili

If cutting your own Chili Grind, trimmed chuck or sirloin is best

2 pounds coarsely ground beef (chili-grind- important)
1 medium or small chopped onion
1 clove garlic, minced
1/2  teaspoon dried oregano
1/2 teaspoon ground cumin
3 teaspoons chili powder more to taste

1 Tablespoon Worcestershire Sauce
1 (16-ounce) cans diced tomatoes (1 1/2 cups canned Tomatoes)

dashes of  favorite hot sauce to taste
Salt to taste

1 cup beef stock

Broccoli, Jalapeno, Cheddar Cheese Cornbread

2 cups cornbread mix (Bob's Red Mill Stone Ground Cornbread Mix)
1/2 cup whole milk
3 cloves garlic
1 1/2 cups cheddar cheese
1/2 bag frozen broccoli
2 jalapeños, seeded and chopped
8 oz cottage cheese
1 med onion chopped
4 eggs

Video Transcript:

Presenter:
Hey, everyone, it’s a special day today because I have a guest on the Cooking Everything Outdoors show.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
My guest is none other than Steve Howard from the Grow Your Own Grub podcast.
Steve, welcome to the Cooking Outdoors Show.
Steve Howard:
Thanks for having me, Gary.
Presenter:
Absolutely.
This is exciting for me.
You’re the first ever, first ever, guest on the show and I couldn’t be happier.
Steve and I’ve known each other via the phone and online for a couple of years now.
We’ve talked back and forth about video and such and just kind of got this brainstorm because you moved out here recently.
Steve Howard:
Yeah, yeah.
Presenter:
From Texas.
Steve Howard:
San Antonio, yes, sir.
Presenter:
San Antonio, Texas.
Out to Northern California which is not too far from where I am.
And we just say, “Hey, let’s shoot a video,” and here we are.
Take a minute or minute and a half…actually I’ll give you a minute and a third and tell us about yourself.
Steve Howard:
Okay, well, as you said, I’m Steve from Grow Your Own Grub podcast.
We’ve been podcasting about Growing Your Own Grub by mostly vegetables and organic and getting away from commercial food movement and of course, part of that is cooking that food.
And in the process for that over on YouTube I started just dabbling around in Cooks Garden channel, which is a mix of gardening and a little bit of cooking and that got me to be interested and start following your show and here we are today.
Presenter:
And we’re cooking up chili and cornbread.
Wait ‘til you check this out.
So the first thing on our menu is cornbread.
I got this recipe, oh, roughly about 3 years ago at a cornbread contest that I was judging here locally.
And some friends of mine, Tom and Joyce Reese, they came out with this recipe.
They called it the Broccoli, Jalapeno, Cheddar Cheese Cornbread and it is so good and it’s so flavorful.
We’re using Bob’s Red Mill cornmeal mix on this and broccoli and jalapeno and cheddar and a few other goodies, so it’s really delicious.
We’re cooking it in the Camp Chef 10 inch Dutch oven.
Going to get a little hype on that so to be more cakey and get a tall rise which I really like on my cornbread, so this little flat pancakes you just don’t get enough of, right?
And then secondly, we’re going to make chili.
And, Steve, what kind of chili what we’re making?
Steve Howard:
This is a True Texas Chili.
It’s not mine.
It’s inspired by its change modify a little bit, but it actually was called a Pedernales chili, it’s from President Lyndon Johnson.
And we are using what’s called a chili grind meat, not ground beef.
It’s simply a sirloin or ground around that’s 1/2 inch, 3 1/4 inch cubes and I think you’ll find it has a…
Presenter:
Cubes are grind.
Steve Howard:
Well, grind, but if you don’t can get a ground…
Presenter:
You cube it.
Steve Howard:
You cube it.
By chili grind I mean that grind is big.
It’s by 1/2 inch cube.
But if you can’t get that, a nice knife and you can still make your own, don’t give up just because of that.
Presenter:
Okay.
Well, it’s time to start putting together our cornbread first is what we’re going to do.
And the ingredients are pretty…seems a little complex but it’s really pretty easy.
First and most importantly is I’m using Bob’s Red Mill stone ground cornbread mix, 2 cups of that.
I have 1/2 a cup of whole milk.
3 cloves of garlic, minced.
1 and 1/2 cups of cheddar cheese.
Roughly a 1/2 a bag of frozen broccoli.
2 jalapenos seeded and minced.
8 ounces of cottage cheese.
1 medium onion, chopped.
And then 4 eggs.
So first thing we need to do is get our batter mixed and then we’ll saute our vegetables.
And I’m going to show you a cheddar trick on that.
So let’s take our cornmeal mix.
And, you know what, I want you to crack some of these eggs in there, Steve, we’ll get those going.
Steve Howard:
Okay.
Presenter:
And I’ll add the milk.
And this is what we do, we’re cooking outdoors.
You got to throw things.
Steve Howard:
Oh, compost pit, that’s handy.
Presenter:
Yeah, there’s a compost, yeah…oh you know there’s a compost pile there now.
We’ll add our cottage cheese.
And let’s get our batter on mixed up.
Steve Howard:
There you go.
Presenter:
Okay, so here’s our batter, all mixed up.
Looking nice and cottage cheesy and eggy.
And it’s just a matter of mixing it well.
Steve saved me here.
What you’re supposed to add into the batter also is 1 cup of the cheddar cheese, reserving a 1/2 a cup of cheddar cheese because we’re going to sprinkle that on the top, baking.
So let’s get this blended in there.
Thank you, Steve.
So this recipe requires us to saute the onions, the jalapeno and the broccoli and typically you would take a skillet or in your Dutch oven and do that.
Problem with doing it in your Dutch oven is that you got to get Dutch oven really hotter than it’s going to need to be for baking.
And then you got to take the stuff out, then you got to, you know, mix it in your batter and pour the batter back in and some multi-step process and not always does it work out really well.
So we’ve got a charcoal chimney going here and it’s pretty darn hot.
And these lids make fantastic saute pans.
So when you get your charcoal good and hot like this, just take your lid, put it over charcoal chimney.
Now, it’s going to stifle some of that heat so we don’t have a lot of time to do this, but it’s going to work really well.
It’s going to get hot really quick and we’re going to be able to get this going.
We’re going to have a butter bath here.
And we’ll use it the rest in our Dutch oven.
And we’re going to start out with the onions.
And the jalapenos.
And we’ll start sauteing those and you’ll hear them go.
In just a couple of minutes we’ll get those things going to where we need to be softening those up and releasing all those essential oils and flavors together.
Well, our onions and the jalapenos are coming along really nice.
Do you smell that?
Steve Howard:
Oh yeah.
Presenter:
Is that good?
Steve Howard:
Smells great.
Presenter:
So about time we’re going to add our garlic in there.
We’re going to saute our broccoli, too.
Get that heated up.
We got some sizzle.
Steve Howard:
Oh boy, that smelled nice.
Presenter:
So things are sauteing where I want them to be now.
So what I want to do is I’m going to take my lid rivet, set it over here on my 12 inch because I’m not going to using that right this second.
I’m going to take my lid off of the coals and we’re just going to set that aside right now.
Time to place our coals where we need them.
So I’m going to need 7 coals on the bottom because we’re baking.
And making sure I don’t burn myself here I’m going to get about that many.
And put them in a nice little circle about the size of the bottom of the Dutch oven around the legs.
So I got 4/8.
And we’ll put the Dutch oven there.
So we need to add our sauteed vegetables into the batter.
I just want you to grab that, Steve.
Steve Howard:
Okay, finally putting me to work.
Presenter:
Finally putting you to work.
No longer pretty face.
And let’s get these all in there.
Steve Howard:
Hmm, what a smell!
Oh.
Presenter:
Okay.
So let’s get this in there.
Nice thing about this recipe is it’s just a plopper.
We’re just going to plop it in.
Spread that out.
Make it look as pretty as I can make it.
This is not very pretty.
You get the lid on that, Steve, and we’ll start cooking.
This cornbread is going to take about 40 minutes to bake, so we might as well get that chili going.
What do you say, Steve?
Are you ready to make some chili?
Steve Howard:
Let’s go.
Presenter:
What are we doing here?
Steve Howard:
Well, we’re making, as we mentioned earlier, it’s called a Pedernales chili.
We’re going to saute up some onions.
We’ve got some diced tomatoes.
A little bit of garlic, fresh garlic of course.
All of this is fresh.
A little bit of oregano.
Teaspoon of cumin, ground cumin.
And a little bit of about a teaspoon of…
Presenter:
3 teaspoons.
Steve Howard:
3 teaspoons.
I’m a seed of the pants.
Gary is helping me correct here, so yeah.
Start with about 2-3 of the chili powder because you can have but it’s pretty hard to take it away.
Some hot sauce of your choice.
Salt and pepper.
And the original recipe, if you look it up online, is just add water.
I use beef stock and add a little bit of Worcestershire which really goes nicely with the beef.
Presenter:
Well, we’re going to use a 12 inch Camp Chef Dutch oven
And because we’re going to be sauteing the median onions we’re going to dump a bunch of coals on the bottom of that to get it hot enough to just saute.
We’re not going to use the lid trick this time.
So we got our coals.
We got a little pile there, probably about 20 coals.
That’s going to get our Dutch oven hot enough to saute.
And we’re not going to add any oil or anything because we’re going to use the fat from the beef, right?
Steve Howard:
Right.
Presenter:
Okay.
That’s 2 pounds of ground chuck in a chili grind.
Steve Howard:
The point is it’s a lot coarser.
Presenter:
Well, it’s already sizzling up.
Steve Howard:
Yeah, this is good.
Presenter:
Doesn’t take long with cast iron.
Steve Howard:
Well, we’ve browned our beef.
It’s all up looking good.
Next, we want to get the onion and garlic in there to get them softened up a little bit.
And they’ll start soaking up some of the juice and the flavor and that’s why I don’t do them separate.
Garlic.
And once our onions and garlic are all softened up, and starting to give a little aroma there, take a cup and a half, 2 cups or can of diced tomatoes and add them.
Then instead of water we’ll add about 2 cups of beef stock.
And then we’ll add our teaspoon of oregano.
Teaspoon of cumin.
And I think we started with…what did I tell you?
Presenter:
3 tablespoons of chili powder there.
Steve Howard:
They are chili powder.
Presenter:
So are you going to put all of it or some of it?
Steve Howard:
Well, I don’t know what you all like, so I’ll just start with some of it.
Presenter:
We’re both eating it, buddy.
Steve Howard:
Okay.
A little bit of Worcestershire to just give it a little more beef flavor.
I don’t know, a tablespoon.
Once this has cooked for a while we want to taste it.
Presenter:
Um-hmm.
Steve Howard:
And then we’ll adjust from there.
We’re going to add salt.
We’re going to a little pepper.
And optionally, you can add more hot sauce to bring it up a little bit.
The important thing is get this in there and get it cooking for a little while.
Presenter:
Okay, so how long at this point would you leave it in?
Steve Howard:
Well, actually the longer, the better.
But I would give it generally probably about an hour.
Presenter:
Okay, alright.
Okay, so you cook this typically with the lid on?
Steve Howard:
With the lid on, keeps the heat on.
Presenter:
Okay.
Steve Howard:
It’s like the old saying, “If you’re looking, it ain't cooking.”
Presenter:
Yeah.
Steve Howard:
Too much heat escaped.
So I like encapsulates in there.
Then when you get near an hour start checking 45 minutes or there about, pull it off.
And if it’s too thin yet leave the lid off, let evaporate, thicken up and…
Presenter:
Okay.
Steve Howard:
…turn down.
Presenter:
So while our chili is cooking our cornbread is actually really close to done and we’ll take a quick peek here.
Make sure that we can let it rest.
And well, you look at that.
Steve Howard:
Oh.
Presenter:
That is a thing of beauty.
So what I want to do here is get the coals out from underneath because it looks like I’m getting some browning here and I don’t want to burn it.
And this pot will keep on cooking while these coals are on here.
So I want to get those away and just very simply taking my shovel.
And I’m going to slide them away without making a big mess.
Put our pot down there.
Remember, our cheese, we had leftover about a 1/2 a cup, time to put that on there.
Just more or less accented, it’s not, you know, a heavy coating.
And then we want to put our lid back on, but I’m going to go knock off those coals because I don’t want it to do anything cook wise, I just want it to use its residual heat from the pot to finish this up.
Well, our cornbread is done.
That we know for sure.
Chili has s been cooking about an hour now.
Got it a nice simmer.
And I think we’re ready to serve up, right?
Steve Howard:
I sure hope so.
Presenter:
My stomach is ready.
Steve Howard:
I am, too.
Presenter:
You know?
So let’s take a look at your chili.
And take a look at that beauty right there.
Steve Howard:
Oh, looking good.
Nice, slow, simmer.
Presenter:
And that’s what it’s supposed to look like.
Steve Howard:
Yep.
Presenter:
Yep, nice and thick and meaty.
It’s a really hardy chili there.
It looks fantastic.
Steve Howard:
It maybe a little more liquid than we used to seeing if you are buying canned chilies and that sort of thing.
It’s the way it’s supposed to be.
Presenter:
Dinner served.
Lunch is served.
Fantastic fall meal, chili, cornbread all packed wonderful flavor.
And great guest Steve Howard.
Steve Howard:
Thank you for having me.
Presenter:
Amazing.
Steve Howard:
Appreciate it.
Presenter:
It’s been fantastic.
This is a huge, huge treat for me.
This chili, we’ve already sneaked in a couple of bites in there.
Sorry, it’s the way it is.
It’s absolutely packed full of flavor.
Steve Howard:
Yeah.
Presenter:
And I really, really like that.
Now, some people will violate it, put cheese on there, are you a cheese guy?
Steve Howard:
I have no problem with cheese, any of the above toppings.
The fact is we talked earlier about the beans, no beans, if you really…your friends, your family, you really got to have bean, throw in a can of pinto beans.
Presenter:
If, if you want.
Steve Howard:
Yeah.
Yes, there is no law.
The chili cops aren’t going to come get you.
Presenter:
No, not at all.
It’s cornbread.
If you can see that it’s just packed with cheese and jalapeno and onion and broccoli.
Reeses, you guys really did wonderful on this recipe.
And that’s it.
Man, this has been a great episode.
I hope you like it.
I hope you check things out.
Go see Steve at…
Steve Howard:
www.GrowYourGrub.com or on YouTube.
Presenter:
On YouTube.
Steve Howard:
Or on YouTube at Cooks Garden.
Presenter:
Alright, we’re out of here.
We’re going to eat some chili.
Steve Howard:
See you.
Presenter:
It’s been fun.
Thanks.
Hey, I hope you enjoyed this episode of the Cooking Everything Outdoors show.
But without my sponsors none of this would be possible, Camp Chef and www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.
Two great companies with really fantastic products.
Go visit them.
Go say hi and go buy something.
If you want to find out more about me, you can find me on Pinterest, Facebook, Twitter, YouTube, iTunes, and of course, www.Cooking-Outdoors.com where I’m always coming up with something crazy and new.
This is Gary House.
And I will see you when I see you.

The post Dutch oven Texas Style Pedernales Chili and Cornbread appeared first on Cooking Outdoors.

Time to revisit the Dutch oven Mountain Man breakfast and and some biscuits for the perfect one pot outdoor breakfast!

(Closed captioning available on this video)

Mountain Man Breakfast with Biscuits Ingredients

12″ Camp Chef Dutch oven
8 small Crimini mushrooms, sliced
1 med yellow onion, diced
5 green onions, diced
8 oz shredded sharp cheddar cheese
12 eggs
1 sausage roll
6 large biscuits
1 lb shredded hash brown potatoes

Video Transcript:
Dan:
Hey, it’s Dan from Smokey Goodness.
And hearing the noises neighborhood and known universe [?] we watch the Cooking Everything Outdoors channel with Gary House right here on YouTube.
And you should too.
Come to think of it you are already here, so that’s cool.
Shut up, dog.
Presenter:
Okay, everybody, today we’re taking that Dutch oven Mountain Man breakfast you like so much and we’re kicking it up a notch on the Cooking Everything Outdoors show.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
Today, because it’s fall and it’s getting later in the year, what I’m going to be doing is taking that Mountain Man Breakfast that I made, gosh, what was it, like 3 years ago, and we’re going to kick it up just a notch.
What I mean by that is, is that normally when I make a Mountain Man Breakfast I’ll make it in one Dutch oven because we’re cooking in Dutch ovens again.
And then I will take another Dutch oven and I will make my biscuits.
But what we’re going to do is we’re going to put them both together today and we’re going to bake it all in one uno dish.
Okay, so let’s go over the ingredients real quick.
Now, first off, I’m using a 12 inch Camp Chef Dutch oven.
What I have here is about 8 small crimini mushrooms that I have just basically sliced up.
1 medium yellow onion that I have chopped up.
About 5 stocks of green onion that I have just diced up.
8 ounces of sharp cheddar cheese.
I like sharp.
A good Colby mix would be absolutely awesome also.
I have a dozen eggs.
Some Jimmy Dean regular sausage.
If you want to kick it up get some heat on it and get their hot style.
And, Jimmy Dean, make sure you sent me a check for this plug.
We’re going to be using biscuits out of a container.
I know cheddar biscuits, but that’s where we’re going to roll today.
This is just a pack of 8 big biscuits.
I have a full 1 pound of shredded hash browns.
Salt and fresh ground black pepper.
Okay, so let’s get our Dutch oven heated up and we’ll start cooking our sausage and onions.
So what I want to do, of course, is use gloves because it’s going to be hot.
Now, typically when we’re baking we’re going to want, on a 12 inch Dutch oven, only 9 coals in the bottom, but I’m going to be sauteing right now.
So I want to kick it up and I’m probably going to be putting into at least 20 on there though, I’m not going to really count.
And then I want to get my Dutch oven on top of that.
Just like that.
And you’ll notice that all I have is a 32 gallon garbage can lid in my Weber kettle.
Alright, now you can put a little bit of oil on the bottom of your Dutch oven if you need to.
I’m just going to put my sausage in there.
We’re going to use the grease from the sausage as our oil, if you will, I guess that’s the word I’m looking for, and break this up real quick.
Even though it’s going to bake for at least 35 to 40 minutes after we put everything together I still want to be safe and get my sausage cooked through.
And we’ll take our yellow onion that I’ve diced up here, chopped up.
I’m going to add that.
And then all I want you to do at this point is just saute this until the sausage is cooked and onions are translucent.
Our sausage is done sauteing.
I’ve actually taken it off the heat so I can do the next process.
And we’ll just let it sit aside right there.
That Dutch oven is pretty hot in the bottom and it’s actually going to start preheating that lid a little bit, so that’s a big win.
Have my dozen eggs in a pretty decent sized bowl and actually, I want to get some pepper in there.
Just a pinch of salt, not a lot because there’s definitely some salt in the sausage.
Okay, so we’ve got this nicely mixed up.
And now what I want to do is I’m going to add my biscuits to this.
And that sounds kind of crazy but that’s what we’re going to do here.
I just want you to drop it in the egg mixture right there.
We’re going to go for 6.
Alright, so let’s let those soak for about 5 minutes and we’ll get our potatoes and the mushrooms and onion and get that all mixed up next.
Okay, so let’s start mixing all of these up.
This is our hash brown mix and we’re going to add our mushroom.
Our green onions.
I’m going to add a little bit more salt, little bit more pepper.
And then what I want to do is I want to pour my egg into this.
Now, there’s no real great easy way to do this other than just pour it out, just try to keep the biscuits.
Okay.
And then just get in there and stir all this up.
Sausage and onion is done where I want it.
The mountain man hash browns are ready.
The biscuits are ready.
So we need to put this together, but I still got too many coals down on the bottom here.
So I want to knock some of these off.
Let’s get our Dutch oven back on there.
Okay.
We’re going to add our hash brown mixture.
And I want to get that and the sausage mixed up really good.
So we’re going to get that leveled off.
I’m going to get in here with my biscuits and I just want to lay those.
I will start with the center one.
And lay my biscuits around.
They’ve soaked up all that egg mixture.
Let’s get the lid on there.
Make sure it’s not too hot to handle.
And on the top of this I’m going to want about 15 coals.
So let’s take a look here and see what we got.
Now it’s going to look pretty good.
These are small.
There’s definitely more than 15 there, but that’s why I want a ring of coals around my perimeter.
So I just want them just 30-35 minutes somewhere around there and we’ll take a peek.
Okay, so we’ve been cooking for about 35 minutes now and we’ll get this thing here and take a quick peek.
Oh wow, look at that.
Okay, so our biscuits are browned up really nice.
We’ve got some good rise but the egg mixtures still needed to cook.
So what I want to do now is I want to take my coals off of the top so I don’t burn my biscuits.
And we’ll let this continue to bake.
So I’m going to do that.
And we’ll be back in probably another 10-15 minutes.
I think we’re ready.
So let’s take a look.
Oh yeah.
That’s what I’m talking about.
Now I need to add some cheese.
Alright, let’s finish melting that cheese and then we will serve it up.
Flies won’t let us.
We’re going to take a sample of our delicious Mountain Man Breakfast.
And look at that, cheese melted on there.
Oh my Gosh.
Do not count calories.
Get one of these out of here.
Wow.
Man, will you look at that?
Alright.
Oh my God.
You’ve got to try this.
Hey, I’m out of here.
Mountain Man Breakfast upgrade, not bad.
Hey, I hope you enjoyed this episode of the Cooking Everything Outdoors show.
But without my sponsors none of this would be possible, Camp Chef and www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.
Two great companies with really fantastic products.
Go visit them.
Go say hi and go buy something.
If you want to find out more about me, you can find me on Pinterest, Facebook, Twitter, YouTube, iTunes, and of course, www.Coooking-Outdoors.com where I’m always coming up with something crazy and new.
This is Gary House.
And I will see you when I see you.

The post Mountain Man Breakfast with Biscuits Video appeared first on Cooking Outdoors.