Grab your Dutch oven, a cast iron skillet, and a bag of charcoal. In camp, or at home in your own backyard, you’ll enjoy these recipes for outdoor cooking.
Qty. of charcoal = 2 x the Diameter of the Oven = 325º
Each additional charcoal adds 10-15º to Cooking Temperature
Baby Back Ribs
|8 lbs of ribs||2 tsps. sage|
|2 12 oz. beers||1 to 2 tsps. cayenne|
|1 cup honey||1-1/2 tsps. dry mustard|
|2 tbsps. lemon juice||1 teaspoon salt|
Marinade overnight. Slowly cook the ribs on your Lodge hibachi grill turning and basting frequently, or broil in sauce at 325º F for one hour in your 12″ camp Dutch oven.
|3 cups tomato sauce||4 tsp. celery seed|
|1 chopped onion||2 tsp. sugar|
|6 tbsp. vinegar||Garlic salt & hot sauce|
Mix and simmer ingredients in a 2 qt. camp Dutch Oven for 20-30 minutes. Add garlic salt and hot sauce to taste. Add water to thin for marinade.
Bean Hole Beans
|2 lbs. Maine State (great northern white) beans||2 cups State of Maine maple syrup|
|2 medium Vidalia (sweet yellow) onions||1 cup molasses|
|2 lbs. lean salt pork||1 tbsp. dry mustard|
|2 tsp. salt||2 tsp. pepper|
Soak 2 lbs State of Maine Great Northern beans overnight completly covered in water…. Remember to use this water later. Prepare bean hole (bean hole instructions are in Scoutmaster handbook).
Quarter onions and place in 8 or 10 qt. deep Lodge camp Dutch oven. Quarter salt pork and add 1 section. Add approximately 1/4 of beans, 2 more pieces of salt pork, and then add another 1/4 of beans. Add molasses, brown sugar, mustard, salt and pepper and the remainder of beans.
Place last piece of salt pork on top, then add the bean water until everything is covered. Cook 6 hours in bean hole. DO NOT USE ARTIFICIAL MAPLE SYRUP.
|4 cups flour||1 tsp. salt|
|2 tbsp. baking powder||1/2 cup shortening|
|1-1/2 cup milk or water|
Combine dry ingredients. Work in shortening and add milk gradually. Knead and pinch off desired amount and place in greased 12″ or 14″ camp Dutch oven and bake 15-20 minutes at 325º F.
Breakfast for Eight
|2 lbs. sausage||8 eggs|
|2 lbs. grated potatoes||2 cups grated cheese|
|1 diced onion||1/4 cup milk or water|
Brown sausage and onion in a 12″ or 14″ camp Dutch oven. Remove and brown potatoes in sausage grease. Add sausage, egg, and water mixture and bake for 20 minutes until eggs are done. Add cheese and bake until melted.
|1 egg||1-1/2 tsp. salt|
|1-1/2 cups of milk||1/2 tsp. cayenne pepper|
|2 cups of cornmeal||1/4 tsp. black pepper|
Mix egg and milk well in bowl. Shake dry ingredients into paper bag. Dip catfish filets in milk mixture then add to bag and shake well. Fry in hot grease until golden brown. For just the right utensil click here: 5 qt. Deep Fry Skillet.
Chicken and Dumplin’s
|2 cups flour||3 tbsp. baking powder|
|1 cup whole milk||2 tsp. lard or Crisco|
|1 egg beaten||1 tsp. salt|
In a 7 or 9 qt. Dutch oven boil a quartered chicken until the bones can be removed easily. Mix up dumplin’ dough ingredients and spoon into boiling chicken pot liquor. Cover pot and shift to cooler eye. Let cool 20 min. and serve.
|2 cups self-rising cornmeal||1 egg|
|2 cups buttermilk||1/4 cup shortening|
Melt shortening in 10″ camp Dutch oven or combo cooker and add melted shortening to other mixed ingredients and pour back into oven. Bake for about 15 minutes, or until golden brown.
Fry in a cast iron skillet with water, a little oil, or utilizing it’s own fat, turning often. What we like to do is fry up center slices in a half and half mixture of water and 7Up in a Lodge 12″ skillet, and leaving the drippings for red eye gravy.
Fried Green Tomatoes
|4 green tomatoes, sliced||Salt, pepper, or cayenne|
|1 cup white or yellow cornmeal||1 cup flour|
Salt and pepper 1/4″ tomato slices. Coat both sides of your tomato in flour/cornmeal mixture and saute over medium heat in a cast iron skillet until brown.
|1 cup self-rising flour||1 egg beaten|
|1 cup white or yellow cornmeal||1/2 cup chopped green onion|
|1 cup buttermilk||1 teaspoon sugar|
|1/2 teaspoon salt (optional)|
Combine dry ingredients. Add egg, onions, and 1/2 cup buttermilk to flour/cornmeal mixture. Gradually add remainig buttermilk until batter is well mixed, but not runny. Drop spoonfuls of batter into a Lodge fry kettle and fry until golden brown. Drain on paper towels.
|4 lbs. of ground beef||3 eggs|
|2 cups bread crumbs||1 cup of ketchup|
|1 large onion||1 cup milk|
|2 tsp. salt||1/2 tsp. pepper|
Mix beef, 1/2 cup of ketchup, and the remaining ingredients thoroughly. Spread into lighly greased Lodge 10″ or 12″ camp Dutch oven. Stew at 350º for 60 minutes and top with remaining ketchup (and brown sugar, if desired) and bake for 15 minutes.
Pineapple Upside Down Cake
|1 yellow cake mix||1 cup brown sugar|
|3 eggs||1-1/2 cups liquid (water and pineapple juice)|
|1 20 oz. can of pineapple slices||8 maraschino cherries|
|1/2 cup margarine|
Melt butter in a 7 qt. or 12″ Lodge Dutch oven. Add sugar, then pineapple, placing a cherry in the center of each pineapple slice. Prepare cake mix as directed and pour over pineapple. Bake at 350º for 25 minutes. Let oven cool with top off. To remove cake cut around sides and insert 2 or 3 paper plates covered with aluminum foil and flip.
Red Eye Gravy
Add water (or black coffee) to fried ham drippings in a hot pan. Let sizzle and stir. Serve with country cured fried ham slices, biscuits, and honey.
|Ham, sausage, or bacon grease||Salt and pepper|
|3 tbsp. flour||Water|
Add flour to the grease in hot skillet to brown. Thin the mixture with a little water and add milk, salt and pepper. Stir until thick. Add crumbled fried sausage for a real treat. Serve over Dutch oven biscuits.
Southern Fried Chicken
|1 chicken||1 cup flour|
|1 egg||1/2 cup milk|
|2 tsp. garlic powder||1 tsp. paprika|
|1 tsp. black pepper||1 tsp salt|
Prepare one frying chicken. Prepare flour mixture by mixing dry ingredients. Prepare milk and egg mixture, and add 1 tablespoon of flour to the mixture. Dip chicken in egg mixture, then in flour mixture, repeat, and shake well. Fry in hot grease, with chicken pieces half covered in Crisco, and well spaced, until brown, and turn. Cover with lid for 7-8 minutes on lower heat source. Drain on paper towels. For just the right utensil click here: 5 qt. Chicken Fryer.
|1 turkey 10-12 lbs.||4 slices bacon|
|1 lb. pork sausage||1 medium onion|
|6 cups soft bread crumbs||2 tbs. poultry spices|
Sprinkle turkey with game seasoning or poultry spice. Fry diced onion and crumbled sausage in a 12″ or 14″ deep camp Dutch oven. Combine with bread crumbs and mix. Stuff turkey cavity loosely and lace closed. Bake for 3-1/2 hours, breast side up with bacon strips covering breast. A large skillet full (250 recipes) of traditonal southern Lodge cast iron cookware recipes. A great collection of skillet and kitchen Dutch oven recipes.
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