Dutch Oven Recipes


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.

Cooking Legend

Qty. of charcoal = 2 x the Diameter of the Oven = 325º
Each additional charcoal adds 10-15º to Cooking Temperature

  • Bake = coals in rings 2:1
    ratio top over bottom
  • Stew or Simmer = coals split evenly
  • Broil = coals in checkerboard
    2:1 ratiotop over bottom
  • Fry or Boil = all coals on the bottom

Baby Back Ribs

8 lbs of ribs2 tsps. sage
2 12 oz. beers1 to 2 tsps. cayenne
1 cup honey1-1/2 tsps. dry mustard
2 tbsps. lemon juice1 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.

Barbecue Sauce

3 cups tomato sauce4 tsp. celery seed
1 chopped onion2 tsp. sugar
6 tbsp. vinegarGarlic 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 flour1 tsp. salt
2 tbsp. baking powder1/2 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. sausage8 eggs
2 lbs. grated potatoes2 cups grated cheese
1 diced onion1/4 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.

Catfish Fry

1 egg1-1/2 tsp. salt
1-1/2 cups of milk1/2 tsp. cayenne pepper
2 cups of cornmeal1/4 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 flour3 tbsp. baking powder
1 cup whole milk2 tsp. lard or Crisco
1 egg beaten1 tsp. salt
1 chicken

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 cornmeal1 egg
2 cups buttermilk1/4 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.

Country Ham

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, slicedSalt, pepper, or cayenne
1 cup white or yellow cornmeal1 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 flour1 egg beaten
1 cup white or yellow cornmeal1/2 cup chopped green onion
1 cup buttermilk1 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.

Meat Loaf

4 lbs. of ground beef3 eggs
2 cups bread crumbs1 cup of ketchup
1 large onion1 cup milk
2 tsp. salt1/2 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 mix1 cup brown sugar
3 eggs1-1/2 cups liquid (water and pineapple juice)
1 20 oz. can of pineapple slices8 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.

Sausage Gravy

Ham, sausage, or bacon greaseSalt and pepper
3 tbsp. flourWater

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 chicken1 cup flour
1 egg1/2 cup milk
2 tsp. garlic powder1 tsp. paprika
1 tsp. black pepper1 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.

Wild Turkey

1 turkey 10-12 lbs.4 slices bacon
1 lb. pork sausage1 medium onion
6 cups soft bread crumbs2 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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