{"id":3128,"date":"2011-12-17T20:01:45","date_gmt":"2011-12-18T03:01:45","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=3128"},"modified":"2014-12-23T14:52:47","modified_gmt":"2014-12-23T21:52:47","slug":"dutch-oven-split-pea-soup-video","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/dutch-oven-split-pea-soup-video\/","title":{"rendered":"Dutch oven Split Pea Soup Video"},"content":{"rendered":"<h2>Dutch oven Split Pea Soup Video<\/h2>\n<p><iframe loading=\"lazy\" src=\"http:\/\/www.youtube.com\/embed\/2fDa1JZIB3Q?rel=0\" width=\"640\" height=\"360\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<div style=\"text-align: left;\">\n<h6>(Closed Captioning is available on this video)<\/h6>\n<p>You can find the complete recipe here: <a href=\"http:\/\/www.cooking-outdoors.com\/dutch-oven-split-pea-soup-recipe.html\/\" target=\"_blank\">Dutch oven Split Pea Soup<\/a><\/p>\n<p>&nbsp;<\/p>\n<blockquote><p><em><strong>Video Transcript:<\/strong> \u00a0<\/em><br \/>\n<em>Presenter: \u00a0<\/em><br \/>\n<em>Hi, everyone, this is Gary House from the Cooking Everything Outdoors show.<\/em><br \/>\n<em>And today, we\u2019re going to be preparing one of my favorite soups, Split Pea, also going to be making a brand new beer bread recipe, all on cast iron, all on the Camp Chef Big Gas Grill today on the Cooking Everything Outdoors show.<\/em><br \/>\n<em>Announcer: \u00a0<\/em><br \/>\n<em>This is Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.<\/em><br \/>\n<em>Presenter: \u00a0<\/em><br \/>\n<em>So, first things first, we need to get our beer bread going.<\/em><br \/>\n<em>It\u2019s a brand new recipe.<\/em><br \/>\n<em>I don\u2019t even really have a name for it, but it has the traditional beer bread ingredients that we normally used in the past.<\/em><br \/>\n<em>I\u2019m adding some dried tomatoes.<\/em><br \/>\n<em>These are just absolutely wonderful.<\/em><br \/>\n<em>I\u2019m going to be using a garlic and herb feta cheese, and then a nice little combination of margarine and basil to give it a little accent and a little bit more of a flavor in there.<\/em><br \/>\n<em>And that is all going to be blended together and cooked in our Big Gas Grill.<\/em><br \/>\n<em>But first thing I\u2019ve got to do is I need to modify this a little bit.<\/em><br \/>\n<em>I\u2019m going to be putting the beer bread in the cast iron pan.<\/em><br \/>\n<em>And this is just a basic loaf pan.<\/em><br \/>\n<em>But if I put it directly on top of the cooking grates on the Big Gas Grill, it\u2019s going to top out and I\u2019m afraid the beer bread\u2019s going to rise up to where it\u2019s going to hit the top of the grill cover.<\/em><br \/>\n<em>So what I\u2019m going to do is I\u2019m going to take one of the grates out and then I\u2019m going to drop the other one sideways down low, so it\u2019s going to give me plenty of clearance in there.<\/em><br \/>\n<em>So watch how I do that.<\/em><br \/>\n<em>So let me show you what I\u2019m talking about.<\/em><br \/>\n<em>And you can see the grates are right at the top of the bottom of the grill box and if we put this pan right in the centre, there\u2019s very little clearance in there.<\/em><br \/>\n<em>I know you can\u2019t see that, but there\u2019s maybe 1\/2 an inch or so clearance from the top of the bread pan to the hood of the grill.<\/em><br \/>\n<em>So what I\u2019m going to do is I\u2019m going to take one of these out.<\/em><br \/>\n<em>Now I\u2019ve been cooking on mine a lot, so they\u2019re a little dirty.<\/em><br \/>\n<em>Get some nice gloves.<\/em><br \/>\n<em>And what we\u2019ll do is we\u2019ll very gently remove one of these and we\u2019ll set it down here.<\/em><br \/>\n<em>And this is all my cooking goodness.<\/em><br \/>\n<em>And I think what I\u2019ll do is I\u2019ll drop this down lower and what that\u2019s going to do is give me probably another inch of clearance and I think that\u2019s going to be enough.<\/em><br \/>\n<em>So having done that, we\u2019re going to get this preheated.<\/em><br \/>\n<em>I\u2019m going to turn my burner on high.<\/em><br \/>\n<em>That one\u2019s going.<\/em><br \/>\n<em>And I\u2019m going to go between the medium and the low setting on this.<\/em><br \/>\n<em>I\u2019m going to get this up at about 325 degrees.<\/em><br \/>\n<em>Around that range is what I\u2019m going to try to bake at.<\/em><br \/>\n<em>So we\u2019ll preheat that while we\u2019re mixing up our bread recipe.<\/em><br \/>\n<em>Okay, our basic beer bread recipe, if you remember, 3 cups of self-rising flour, 3 tablespoons of sugar and 1 teaspoon of salt and a can of very inexpensive beer.<\/em><br \/>\n<em>Try different types of beers, they all add different flavors and such.<\/em><br \/>\n<em>This particular beer I\u2019m using right here gives me a little more hoppiness to it.<\/em><br \/>\n<em>If you\u2019re a beer drinker, you know what I\u2019m talking about, but it\u2019s just a little bit of a different taste.<\/em><br \/>\n<em>Didn\u2019t say it\u2019s bad.<\/em><br \/>\n<em>Didn\u2019t say it\u2019s good.<\/em><br \/>\n<em>It\u2019s just different.<\/em><br \/>\n<em>And you need to experiment with brands that you like because they all add a little different flavor.<\/em><br \/>\n<em>But I think this is going to be really, really, good.<\/em><br \/>\n<em>So the first thing we\u2019re going to mix up our few dry ingredients and this is about a teaspoon of dried basil and dried margarine.<\/em><br \/>\n<em>And if I didn\u2019t say that right, that\u2019s because it\u2019s me.<\/em><br \/>\n<em>So, you know, wonderful, wonderful flavor here.<\/em><br \/>\n<em>And this is dried, you could certainly use fresh.<\/em><br \/>\n<em>In fact, I totally encourage it.<\/em><br \/>\n<em>I have about a cup of these real nice dried tomatoes and they are very pungent, but it\u2019s going to add some wonderful color and I think some really good flavor to them.<\/em><br \/>\n<em>And these were already julienned in the little bag that I bought them in.<\/em><br \/>\n<em>So we\u2019ll get that mixed in there.<\/em><br \/>\n<em>And the cheese that I picked up, just at the local grocery, it is a basil&#8211;excuse me&#8211;a garlic herbed feta cheese.<\/em><br \/>\n<em>And you know that I like feta a lot.<\/em><br \/>\n<em>And so I think this is going to work out really, really, nice.<\/em><br \/>\n<em>And if you haven\u2019t figured it out yet, I\u2019ve yet to make this bread.<\/em><br \/>\n<em>So this is just off the top of my head, just another idea I had.<\/em><br \/>\n<em>If you buy the cheese in the block, it crumbles up larger chunks which I think adds some more flavor than if you were to buy it already pre-crumbled.<\/em><br \/>\n<em>That typically is very, very, tiny pieces and with anything that I cook in it\u2019s got to be chunky.<\/em><br \/>\n<em>I want to taste everything.<\/em><br \/>\n<em>And this is about I think it was a 1\/2 a pound, which may or may not be overkill.<\/em><br \/>\n<em>And, yeah, 1\/2 a pound.<\/em><br \/>\n<em>Let\u2019s mix this up here.<\/em><br \/>\n<em>And I\u2019ve already mixed up the sugar and the salt in with the self-rising flour, so that\u2019s ready to go there.<\/em><br \/>\n<em>Now the big secret with beer bread is once we add the beer that we do not over mix.<\/em><br \/>\n<em>A couple people have written me back and said, \u201cOh, my beer bread just didn\u2019t rise. It didn\u2019t do what it was supposed to do. I was really disappointed.\u201d<\/em><br \/>\n<em>And they were out there really pretty much working it like a traditional beer and it\u2019s not.<\/em><br \/>\n<em>You just want to get the ingredients mixed up and a very wet solution and it plops into your pan.<\/em><br \/>\n<em>I always pour about 3\/4 of my beer in to start with.<\/em><br \/>\n<em>And you can see that\u2019s not enough but I find that it\u2019s better to go a little less than a little too much.<\/em><br \/>\n<em>I don\u2019t want it to pour out of my bowl.<\/em><br \/>\n<em>I want it to glop.<\/em><br \/>\n<em>You can imagine what a glop is.<\/em><br \/>\n<em>It\u2019s almost there.<\/em><br \/>\n<em>Now say if you only had one beer and you ran out of beer, you could add a little bit of water, it\u2019s not going to hurt, but we\u2019re getting all of our yeast from the beer and it\u2019s getting gloppy.<\/em><br \/>\n<em>I\u2019m going to add the rest of the beer and I think it should turn out just to be perfect.<\/em><br \/>\n<em>Also, been asked whether you could use a non-alcoholic beer?<\/em><br \/>\n<em>I think so.<\/em><br \/>\n<em>I haven\u2019t tried it yet and I definitely need to add that to my recipe to see how that works, but really we\u2019re not in this for the alcohol content, we\u2019re in it for the yeast factor.<\/em><br \/>\n<em>Okay, now you can see how that looks.<\/em><br \/>\n<em>That\u2019s really gloppy.<\/em><br \/>\n<em>I\u2019ve already pre-greased my cast iron pan.<\/em><br \/>\n<em>This is from Camp Chef.<\/em><br \/>\n<em>This is one of their Sante line and, as you know, Camp Chef is one of my sponsors.<\/em><br \/>\n<em>And I\u2019m just going to put a little bit of cornmeal on the bottom of this just to give me a little bit better release.<\/em><br \/>\n<em>And then all we\u2019re going to do is plop this in the pan.<\/em><br \/>\n<em>And plop.<\/em><br \/>\n<em>I didn\u2019t overwork it.<\/em><br \/>\n<em>I just stirred it up enough to mix it up.<\/em><br \/>\n<em>I\u2019m going to very roughly place it in there, shape it, if you will.<\/em><br \/>\n<em>And then that\u2019s it.<\/em><br \/>\n<em>I expect I\u2019m going to get a couple inches of rise out of that and if I don\u2019t, I\u2019m in trouble, but that should be the case.<\/em><br \/>\n<em>And that\u2019s it, that\u2019s just another beer bread.<\/em><br \/>\n<em>You can see by looking at it it\u2019s already got some nice color to it.<\/em><br \/>\n<em>And I think we\u2019re going to have a really good one this time.<\/em><br \/>\n<em>So my Camp Chef stove is right at 350.<\/em><br \/>\n<em>I think we\u2019re going to drop it in there.<\/em><br \/>\n<em>With the big gas grill we\u2019re going to control the heat in two ways.<\/em><br \/>\n<em>I\u2019m going to be adjusting the burners down below.<\/em><br \/>\n<em>Definitely probably getting as it heats up more and more closer to the low setting and then I\u2019ll also be adjusting the vent that\u2019s up on the top to control the heat.<\/em><br \/>\n<em>Now, keep in mind that this vent gets really hot, so you don\u2019t want to just touch it with your bare hands.<\/em><br \/>\n<em>And, you know, I always keep my Dutch oven gloves around.<\/em><br \/>\n<em>And opening it up lets more heat out and I think we\u2019re going to get&#8211; in fact, I know we\u2019re going to get some additional flavor on our bread because of all the stuff that I left in the bottom of this grill box from our previous meals.<\/em><br \/>\n<em>We\u2019ll just call this barbecue beer bread.<\/em><br \/>\n<em>Alright, let\u2019s drop this in there.<\/em><br \/>\n<em>Okay, that\u2019s going to give me plenty of height.<\/em><br \/>\n<em>I\u2019ve turned these all the way down to low.<\/em><br \/>\n<em>I\u2019m going to monitor the temperature here.<\/em><br \/>\n<em>I\u2019m going to keep my eye on it the whole time during the cooking process.<\/em><br \/>\n<em>This is going to take 40-45 minutes. <\/em><br \/>\n<em>It could be just a little bit less, but I\u2019m looking at 45 minutes.<\/em><br \/>\n<em>While this is cooking, we\u2019re making our split pea soup.<\/em><br \/>\n<em>We\u2019re calling this Nancy\u2019s Split Pea Soup.<\/em><br \/>\n<em>This recipe came from a friend of mine, Nancy Smith and Bryan, apparently this recipe was from her mom who found it in a magazine many years ago.<\/em><br \/>\n<em>So I don\u2019t know where this recipe originated.<\/em><br \/>\n<em>I\u2019ve altered it slightly, just a little bit, but the ingredients it\u2019s really once you\u2019ve prepped a few things it\u2019s dump in a pot and cook it.<\/em><br \/>\n<em>It is so simple.<\/em><br \/>\n<em>And it\u2019s just rich and full and just absolutely wonderful.<\/em><br \/>\n<em>I\u2019m going to be using a 12 inch Camp Chef Dutch Oven on my Camp Chef Big Gas Grill.<\/em><br \/>\n<em>The ingredients that are in this are about 1 cup of onion.<\/em><br \/>\n<em>It\u2019s actually half a small onion.<\/em><br \/>\n<em>I\u2019ve got half a large onion.<\/em><br \/>\n<em>I add a little bit more.<\/em><br \/>\n<em>A cup of chopped celery.<\/em><br \/>\n<em>One chopped garlic, I used 1.<\/em><br \/>\n<em>Tablespoon of butter.<\/em><br \/>\n<em>The recipe calls for bacon.<\/em><br \/>\n<em>I like ham in mine, so I put some ham chunks.<\/em><br \/>\n<em>I probably have roughly a cup there.<\/em><br \/>\n<em>2 large carrots.<\/em><br \/>\n<em>This is a bunch of little carrots.<\/em><br \/>\n<em>Roughly a cup.<\/em><br \/>\n<em>Let\u2019s see here.<\/em><br \/>\n<em>A teaspoon of sugar.<\/em><br \/>\n<em>Sorry, I got to read this I don\u2019t have it memorized, so this is allspice.<\/em><br \/>\n<em>Now it calls for whole allspice cloves, I don\u2019t have any.<\/em><br \/>\n<em>Or you can use a dash of allspice.<\/em><br \/>\n<em>What\u2019s a dash?<\/em><br \/>\n<em>Maybe 1\/8th of a teaspoon.<\/em><br \/>\n<em>That\u2019s about all that\u2019s there.<\/em><br \/>\n<em>Couple bay leaves.<\/em><br \/>\n<em>We\u2019re going to take those out at the end.<\/em><br \/>\n<em>1\/4 teaspoon of pepper.<\/em><br \/>\n<em>A 1\/8th of a cup of barley.<\/em><br \/>\n<em>And then 1 cup of dried split peas.<\/em><br \/>\n<em>That\u2019s really it.<\/em><br \/>\n<em>It\u2019s that&#8211; oh, and 6 cups of chicken broth.<\/em><br \/>\n<em>And that\u2019s just 1 large can about 49 ounces.<\/em><br \/>\n<em>So that\u2019s it.<\/em><br \/>\n<em>What I need to do now is I\u2019m going heat up my Dutch oven.<\/em><br \/>\n<em>A couple of thoughts here on the Dutch oven, I\u2019m putting mine directly over the flame, so that means I\u2019ve got to be careful.<\/em><br \/>\n<em>I\u2019d keep it turned down or I\u2019m going to be scoring the bottom.<\/em><br \/>\n<em>They make what\u2019s called a diffuser plate, which is a metal plate that can go between a gas burner and your Dutch oven.<\/em><br \/>\n<em>I don\u2019t have one, so I\u2019m kind of going to play with it.<\/em><br \/>\n<em>I originally thought well, I\u2019ll just put the lid under there and then I\u2019ll heat the lid and I\u2019ll heat the pot, and you know what, I\u2019m just going to give this a shot right under the burner.<\/em><br \/>\n<em>I\u2019m going to have to keep it down on low I\u2019m sure.<\/em><br \/>\n<em>But this recipe typically takes about 2 hours to cook and I\u2019m going to speed a little bit of it up because I\u2019m going to cook in some butter, my celery, and my onions, and my carrots and do a little precooking on that.<\/em><br \/>\n<em>Just for a few minutes to get those things going.<\/em><br \/>\n<em>Then we\u2019ll dump everything in there and then we\u2019re going to let it simmer and cook and probably about an hour I\u2019m going to have this bad boy ready, I\u2019m hoping, it might take longer.<\/em><br \/>\n<em>So hang in there.<\/em><br \/>\n<em>Let\u2019s see what we\u2019re going to do.<\/em><br \/>\n<em>Okay, let\u2019s get this burner going.<\/em><br \/>\n<em>I\u2019m going to take my lid off.<\/em><br \/>\n<em>It\u2019s actually already hot from the sun.<\/em><br \/>\n<em>And I\u2019m going to just put it over here.<\/em><br \/>\n<em>And it is getting really hot.<\/em><br \/>\n<em>So to turn this, just push to turn and you turn your starter.<\/em><br \/>\n<em>And, boom, that\u2019s it.<\/em><br \/>\n<em>Now I\u2019m going to get this way down on low.<\/em><br \/>\n<em>And I\u2019ll play with it as we go.<\/em><br \/>\n<em>I may want it higher, may want it lower.<\/em><br \/>\n<em>I got to keep an eye on it is basically what I\u2019m telling you.<\/em><br \/>\n<em>This traditionally maybe you could put it in a crock pot and just walk away from it, but I\u2019m not thinking I\u2019m going to have that luxury because I got to monitor the bread, monitor the soup, so we\u2019re going to be keeping a close eye on it this time.<\/em><br \/>\n<em>Start out with our butter.<\/em><br \/>\n<em>And then I\u2019m going to add my onions, my celery and my carrots.<\/em><br \/>\n<em>Okay, we\u2019ll get those going.<\/em><br \/>\n<em>And I\u2019m just going to saut\u00e9 them until I get some color out of them, soften them up a bit and speed up the process.<\/em><br \/>\n<em>And I\u2019ll be right back after I\u2019m done doing that.<\/em><br \/>\n<em>So we\u2019ve been saut\u00e9ing it a little bit.<\/em><br \/>\n<em>The vegetables are kind of softened.<\/em><br \/>\n<em>Got some color on the onions.<\/em><br \/>\n<em>Now we\u2019re going to add all the dry ingredients starting with the garlic because I want to smell that first.<\/em><br \/>\n<em>Okay, that was 2 cloves of garlic.<\/em><br \/>\n<em>Recipe only calls for one but got to kick it up a bit.<\/em><br \/>\n<em>Let\u2019s get our ham in there.<\/em><br \/>\n<em>And I just chunked this up.<\/em><br \/>\n<em>You can dice it, you can mince it, whatever you want to do, but I just chunked it up.<\/em><br \/>\n<em>Some nice smoked ham.<\/em><br \/>\n<em>And our pepper.<\/em><br \/>\n<em>And a dash of allspice.<\/em><br \/>\n<em>I believe this was a teaspoon of sugar.<\/em><br \/>\n<em>1\/8th of a cup of dry barley.<\/em><br \/>\n<em>And a cup of our beans.<\/em><br \/>\n<em>2 bay leaves.<\/em><br \/>\n<em>Does call for one, typically bay leaves are a little bit larger than this, but this\u2019ll do and once it starts cooking and releases all these flavors it\u2019s just absolutely wonderful.<\/em><br \/>\n<em>But remember to take it out when you\u2019re done cooking unless you like to eat it.<\/em><br \/>\n<em>I imagine some people are just going to chow that down and not care about it, but I\u2019m not too big of a fan of old dried out leaves in my soup.<\/em><br \/>\n<em>Let\u2019s get this mixed up.<\/em><br \/>\n<em>Oh, boy.<\/em><br \/>\n<em>That already smells incredible.<\/em><br \/>\n<em>So let\u2019s take our 6 cups of stock.<\/em><br \/>\n<em>Get that mixed up.<\/em><br \/>\n<em>What I\u2019m going to do is I\u2019m going to bring this to a boil and once we get it up to boil we\u2019re going to turn it down to a slow rolling boil, a little bit more than a simmer.<\/em><br \/>\n<em>Just going to stir it every once in a while.<\/em><br \/>\n<em>Keep an eye on it.<\/em><br \/>\n<em>And do it with the lid on.<\/em><br \/>\n<em>I totally think it could be done with the lid off, in fact, I\u2019ve done it many times with the lid off, but I got a lot of flies and buggers around here, so I\u2019m going to keep the lid on this time as I\u2019m cooking it.<\/em><br \/>\n<em>So let\u2019s see how we do.<\/em><br \/>\n<em>We got a ways to go.<\/em><br \/>\n<em>I\u2019m sure the bread\u2019s coming up nicely.<\/em><br \/>\n<em>It\u2019s been in there for a little bit now.<\/em><br \/>\n<em>We\u2019ll take a sneak peek about halfway through, see how we\u2019re doing.<\/em><br \/>\n<em>Let\u2019s take a look at our beer bread.<\/em><br \/>\n<em>It should be done.<\/em><br \/>\n<em>Hmm.<\/em><br \/>\n<em>That looks fantastic.<\/em><br \/>\n<em>Okay, this is really hot.<\/em><br \/>\n<em>Let\u2019s bring this out.<\/em><br \/>\n<em>Well this absolutely looks fantastic.<\/em><br \/>\n<em>Let\u2019s try to get it out of there.<\/em><br \/>\n<em>It should just roll out and hopefully we didn\u2019t burn the bottom.<\/em><br \/>\n<em>Always remember the cast iron is very hot.<\/em><br \/>\n<em>This should, in theory, just come out like so.<\/em><br \/>\n<em>Nice thump on the bottom.<\/em><br \/>\n<em>Browned nicely.<\/em><br \/>\n<em>Let that cool off while we finish cooking up our soup.<\/em><br \/>\n<em>Now, you heard me talking about these before and this is your lid trivet.<\/em><br \/>\n<em>This is what\u2019s going to go on the ground so that our lid does not go on the ground.<\/em><br \/>\n<em>Works really well.<\/em><br \/>\n<em>Keeps all the bugs and critters off of there.<\/em><br \/>\n<em>Okay, wow, look at that.<\/em><br \/>\n<em>That\u2019s starting to thicken up.<\/em><br \/>\n<em>And getting just where we want it.<\/em><br \/>\n<em>A little something floating in there; let me get that out real quick.<\/em><br \/>\n<em>And that is thickening up very nicely.<\/em><br \/>\n<em>I would say we probably have, maybe, 30 minutes left to go.<\/em><br \/>\n<em>Put that lid back on.<\/em><br \/>\n<em>Get it back up to a nice boil.<\/em><br \/>\n<em>We got split pea soup coming.<\/em><br \/>\n<em>The bread is done.<\/em><br \/>\n<em>It\u2019s been cooking, it cooked for 45-50 minutes roughly around there.<\/em><br \/>\n<em>The soup\u2019s ready to pull off and that is absolutely almost done now.<\/em><br \/>\n<em>We\u2019ll do the final steps on all this and hopefully you can see in my minimal light here, but I think we got something good going on.<\/em><br \/>\n<em>So I\u2019m going to put a little paper towels down here because I\u2019m going to set the Dutch oven on top of my lid and it\u2019s going to have a lot of moisture and stuff, so I\u2019m going to try to pick up some of that without soaking up our tablecloth.<\/em><br \/>\n<em>Reason I\u2019m putting the lid down first is simply to protect my table surface.<\/em><br \/>\n<em>This is not nearly as hot as the Dutch oven itself.<\/em><br \/>\n<em>Now you can tell when this is done by the simple fact that the peas have basically exploded, everything is soft and tender.<\/em><br \/>\n<em>So what we need to do now, I need to mush this up.<\/em><br \/>\n<em>And as I go through there I\u2019ll find my bay leaves and get them out.<\/em><br \/>\n<em>Now you could take this out and run it through a blender if you want.<\/em><br \/>\n<em>There\u2019s nothing wrong with that.<\/em><br \/>\n<em>The only reason I don\u2019t do it in a blender is because I like it a little bit chunky.<\/em><br \/>\n<em>I don\u2019t want a creamy pea soup, if you will.<\/em><br \/>\n<em>I really like something I can taste the bits and pieces.<\/em><br \/>\n<em>So I just use a regular potato masher and then when you\u2019re out camping this makes it even easier to do this way because you don\u2019t have to worry about getting one of those expensive gas powered blenders.<\/em><br \/>\n<em>And just simply mix this up as much as you like and you\u2019ll see the barley in there, little pieces that look like rice.<\/em><br \/>\n<em>And this is getting pretty darn close to where I like it.<\/em><br \/>\n<em>And, oh, boy this sure smells just wonderful.<\/em><br \/>\n<em>Here\u2019s that other bay leaf.<\/em><br \/>\n<em>I knew that would show up sooner or later.<\/em><br \/>\n<em>And, for me, that\u2019s a good consistency.<\/em><br \/>\n<em>I like that.<\/em><br \/>\n<em>And let\u2019s see here, we\u2019ve got to slice up our bread.<\/em><br \/>\n<em>So let me move a couple of things around here.<\/em><br \/>\n<em>Been letting it cool off on a trivet.<\/em><br \/>\n<em>And let\u2019s see if we can do some rearranging real quick here.<\/em><br \/>\n<em>Okay, soup to the side.<\/em><br \/>\n<em>Get our bread out and cut.<\/em><br \/>\n<em>See how we did there.<\/em><br \/>\n<em>Mm, I\u2019m thinking this is going to be just perfect.<\/em><br \/>\n<em>So crisp, crispy, crunchy?<\/em><br \/>\n<em>Oh, yeah, got some nice color there.<\/em><br \/>\n<em>Those tomatoes are really pungent.<\/em><br \/>\n<em>And look at that. <\/em><br \/>\n<em>I would say that is a pretty darned decent loaf of bread there.<\/em><br \/>\n<em>Our typical 10,000 flies.<\/em><br \/>\n<em>Let\u2019s serve some of this up and we\u2019ll call it a wrap.<\/em><br \/>\n<em>Nancy\u2019s Split Pea Soup.<\/em><br \/>\n<em>Gary\u2019s Dried Tomato and Herbed Beer Bread.<\/em><br \/>\n<em>That is how I do it.<\/em><br \/>\n<em>So give it a try.<\/em><br \/>\n<em>It\u2019s hearty, it\u2019s healthy, it\u2019s wonderful flavors.<\/em><br \/>\n<em>Create some beer bread to go with it or buy some off the shelf, whatever you want to do.<\/em><br \/>\n<em>But most importantly, hey, stop over at iTunes, leave me a review.<\/em><br \/>\n<em>I need to get those numbers in.<\/em><br \/>\n<em>We got 40 really great wonderful comments on there.<\/em><br \/>\n<em>I need 100, helps the show.<\/em><br \/>\n<em>Make sure above all else you go and say thank you to my sponsors, Island Grillstone and Camp Chef because without them none of this would be possible.<\/em><br \/>\n<em>And without you I wouldn\u2019t be doing any of this.<\/em><br \/>\n<em>So thank you.<\/em><br \/>\n<em>This is Gary House with the Cooking Everything Outdoors show.<\/em><br \/>\n<em>Split pea soup and tomato basil feta cheese beer bread.<\/em><\/p>\n<p>&nbsp;<\/p><\/blockquote>\n<p><a href=\"http:\/\/www.cooking-outdoors.com\/dutch-oven-split-pea-soup-video\/dutch-oven-split-pea-soup\/\" rel=\"attachment wp-att-11645\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11645\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2011\/12\/Dutch-oven-Split-Pea-Soup-300x168.jpg\" alt=\"Dutch oven Split Pea Soup\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2011\/12\/Dutch-oven-Split-Pea-Soup-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2011\/12\/Dutch-oven-Split-Pea-Soup.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Dutch oven Split Pea Soup Video (Closed Captioning is available on this video) You can find the complete recipe here: Dutch oven Split Pea Soup &nbsp; Video Transcript: \u00a0 Presenter: \u00a0 Hi, everyone, this is Gary House from the Cooking Everything Outdoors show. And today, we\u2019re going to be preparing one of my favorite soups, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11645,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,499],"tags":[620,1015,399,1357,7,33,5356,1353,1396,1397,516,1392,1354,1389,1399,1390,1395,1398,1393,1356,1391,1351,1352,1355,1394],"class_list":["post-3128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dutch-oven-cooking-recipes-tips-and-techniques","category-how-to-videos","tag-camp-chef-dutch-oven-camp-chef-dutch-oven-dutch-oven-cooking-camp-cooking-commemorative-cooking-outdoors-outdoor-cooking-gary-house-the-outdoor-cook-cooking-outdoors","tag-dutch-oven-recipe","tag-camp-chef","tag-cooking-outdoor","tag-cooking-outdoors","tag-dutch-oven","tag-dutch-oven-cooking-recipes-tips-and-techniques","tag-dutch-oven-split-pea-soup","tag-dutch-recipe","tag-dutch-recipes","tag-gary-house","tag-ham-soup","tag-how-to-make-split-pea-soup","tag-pea-recipe","tag-pea-soup-recipe","tag-pea-split","tag-recipe-dutch","tag-recipes-dutch","tag-recipes-for-peas","tag-soup-recipe","tag-soup-with-ham","tag-split-pea","tag-split-pea-soup","tag-split-pea-soup-recipe","tag-split-soup"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dutch oven Split Pea Soup Video<\/title>\n<meta name=\"description\" content=\"Dutch oven Split Pea Soup and Sun Dried Tomato with garlic and herb feta cheese Beer Bread recipe. 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I know that is blasphemy to some and other may stand up and applause with me but I have many bad memories of being forced to eat\u2026","rel":"","context":"In &quot;Dutch oven cooking&quot;","block_context":{"text":"Dutch oven cooking","link":"https:\/\/cooking-outdoors.com\/category\/dutch-oven-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Dutch oven Split Pea Soup recipe","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7163\/6419108185_962f22268a_m.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":5348,"url":"https:\/\/cooking-outdoors.com\/dutch-oven-leek-and-potato-soup-recipe\/","url_meta":{"origin":3128,"position":1},"title":"Dutch oven Leek and Potato Soup Recipe","author":"Gary House","date":"February 5, 2013","format":false,"excerpt":"Dutch oven Leek and Potato Soup Recipe Cooking Everything Outdoors newest video release Here is the direct link on YouTube: Leek and Potato Soup This recipe is adapted from a Rouxbe.com recipe. Dutch oven Leek and Potato Soup Recipe Recipe Type: Soup Author: Rouxbe.com Prep time: 20 mins Cook time:\u2026","rel":"","context":"In &quot;Dutch oven cooking&quot;","block_context":{"text":"Dutch oven cooking","link":"https:\/\/cooking-outdoors.com\/category\/dutch-oven-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11754,"url":"https:\/\/cooking-outdoors.com\/roasted-red-bell-pepper-soup-recipe\/","url_meta":{"origin":3128,"position":2},"title":"Roasted Red Bell Pepper Soup Recipe","author":"Gary House","date":"February 6, 2015","format":false,"excerpt":"Roasted Red Bell Pepper Soup Recipe https:\/\/youtu.be\/lZGsENqb2wM (Closed captioning available on this video) My Roasted Red Bell Pepper soup recipe is the perfect solution for cold weather blues! Featuring roasted red bell peppers, roasted garlic, and onions, pureed to a creaminess that just can\u2019t be beat. For additional information on\u2026","rel":"","context":"In &quot;Cooking outdoors&quot;","block_context":{"text":"Cooking outdoors","link":"https:\/\/cooking-outdoors.com\/category\/outdoor-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Roasted Red Bell Pepper Soup Recipe","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/02\/Roasted-Red-Bell-Pepper-Soup-Recipe.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/02\/Roasted-Red-Bell-Pepper-Soup-Recipe.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/02\/Roasted-Red-Bell-Pepper-Soup-Recipe.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/02\/Roasted-Red-Bell-Pepper-Soup-Recipe.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":4214,"url":"https:\/\/cooking-outdoors.com\/using-the-camp-chef-big-gas-grill-as-a-dutch-oven-table\/","url_meta":{"origin":3128,"position":3},"title":"Using the Camp Chef Big Gas Grill as a Dutch oven table","author":"Gary House","date":"August 8, 2012","format":false,"excerpt":"Using the Camp Chef Big Gas Grill as a Dutch oven table In my quest to limit my camping inventory list and the accompanying weight issues, I have been able to develop a couple of clever ideas; some of you have viewed these in my new DVD \u201cTaking your Dutch\u2026","rel":"","context":"In &quot;Dutch oven cooking&quot;","block_context":{"text":"Dutch oven cooking","link":"https:\/\/cooking-outdoors.com\/category\/dutch-oven-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Using the Camp Chef Big Gas Grill as a Dutch oven table","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/08\/Using-the-Camp-Chef-Big-Gas-Grill-as-a-Dutch-oven-cooking-table-1.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/08\/Using-the-Camp-Chef-Big-Gas-Grill-as-a-Dutch-oven-cooking-table-1.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/08\/Using-the-Camp-Chef-Big-Gas-Grill-as-a-Dutch-oven-cooking-table-1.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":5872,"url":"https:\/\/cooking-outdoors.com\/dutch-oven-chili-relleno-video\/","url_meta":{"origin":3128,"position":4},"title":"Dutch oven Chili Relleno Video","author":"Gary House","date":"May 17, 2013","format":false,"excerpt":"Dutch oven Chili Relleno Video http:\/\/www.youtube.com\/watch?v=Z56ekCTep2s Full recipe is here: http:\/\/www.cooking-outdoors.com\/dutch-oven-chili-relleno-recipe.html","rel":"","context":"In &quot;Dutch oven cooking&quot;","block_context":{"text":"Dutch oven cooking","link":"https:\/\/cooking-outdoors.com\/category\/dutch-oven-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/Z56ekCTep2s\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3819,"url":"https:\/\/cooking-outdoors.com\/dutch-oven-stuffed-artichokes-recipe\/","url_meta":{"origin":3128,"position":5},"title":"Dutch oven Stuffed Artichokes Recipe","author":"Gary House","date":"May 21, 2012","format":false,"excerpt":"Dutch oven Stuffed Artichokes Recipe The seasonal opportunity for Artichokes is upon us and I have a refreshing alternative to just boiling the Artichoke till done recipe we are all used too. Don't get me wrong, I do love those Artichokes cooked till tender and dipped into my families favorite\u2026","rel":"","context":"In &quot;Dutch oven cooking&quot;","block_context":{"text":"Dutch oven cooking","link":"https:\/\/cooking-outdoors.com\/category\/dutch-oven-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Dutch oven Stuffed Artichokes recipe | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/Dutch-oven-Stuffed-Artichokes-recipe.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/Dutch-oven-Stuffed-Artichokes-recipe.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/Dutch-oven-Stuffed-Artichokes-recipe.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/Dutch-oven-Stuffed-Artichokes-recipe.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/3128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=3128"}],"version-history":[{"count":2,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/3128\/revisions"}],"predecessor-version":[{"id":11646,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/3128\/revisions\/11646"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media\/11645"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=3128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=3128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=3128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}