Smoked Turkey

Two years ago I smoked a turkey for Thanksgiving and I don't think I will ever go back to using the oven.  It makes a perfectly tender and juicy turkey with a smoked flavor that cannot be beat.  I used my large weber kettle using offset heat with a foil roasting pan in the center with chicken broth and apple juice. We had a 21 pound turkey and used my wife's turkey rub and set the turkey on a cooking rack and then on the grill directly over the water pan in the bottom to catch the drippings which makes for an excellent gravy.  I cooked this turkey for approximately 6 hours and every 30 minutes I would baste my turkey with a mixture of half apple juice and half applesauce, I know if sounds different but it makes for a super moist turkey.  About an hour in I covered the turkey with foil to keep it from browning too quickly.  When the turkey is done take it off the heat, cover with foil and let it rest for 20-30 minutes before carving.

Thanks for reading, and get out there and get cooking!

Dutch Oven Ham

I have wanted to cook a ham in my dutch oven for a while and today I finally did it.  I used my 14 inch dutch oven and covered the bottom with 3 large potatoes sliced and 1 large onion as a base to place my ham on.  I added about 1/2 inch of water to the bottom of the dutch oven.  I cooked it at 275° using 18 briquettes on top and 8 on the bottom.  I cooked it for 3 hours and then made a glaze, today we just used equal parts honey and brown sugar mixed together but you can use any glaze you would like.  Brush it all over the ham and bake for 10 more minutes.  Let it rest for at least 10 minutes and then serve.

Thanks for reading, and get out there and get cooking!

Upside Down Cowboy pizza

I made this recipe last week and it was a huge hit with my family.  I found the recipe from Kent Rollins, check out his YouTube channel for great ideas in outdoor cooking.

Here is my version of this recipe. 

Upside Down Cowboy Pizza

1 lb ground beef

1 large onion, chopped

2 garlic cloves, minced

1 small jar spaghetti sauce

1 16 oz carton of sour cream

2 cups shredded cheddar cheese

2 crescent roll tubes

1/4 melted butter

1/4 cup parmesan cheese

Using a 12 inch dutch oven 

Brown the ground beef, onions and garlic until fully cooked.  

Stir in the spaghetti sauce

Spread sour cream over the top

Cover the sour cream with the cheddar cheese

Unroll the crescent rolls and place over the top of the cheese, completely covering it all 

Brush top with melted butter and top with parmesan cheese.

Bake at 350° using 17 briquettes on top and 8 on the bottom for 35-40 minutes.  

Let cool for 10 minutes and then serve.

Thanks for reading, and get out there and get cooking! 

Grilled Chicken and Vegetables

Instead of using my dutch ovens I decided to barbecue today.  Using a charcoal grill I off-set my heat by placing all the hot briquettes onto one side of the Weber Kettle and cook the chicken on the the opposite side.  I added a handful maple wood chips to the briquettes for extra flavor, don't add too much or your meat will just taste like wood.  Make sure when place your lid on that the vent is over the chicken and opened half-way for medium heat.  This is not as fast as if you grill a chicken over direct heat but it makes for a juicy, perfectly cooked and tastes like you have been smoking it all day.

When I normally use my smoker I make a homemade rub. but today I wanted to use this Smokehouse Maple rub and it was delicious.  It has a smoky sweet flavor with just a little bit of heat.  I used bone in skin on chicken thighs for this recipe.  I rubbed a little bit of oil on the chicken and then generously covered the chicken with the seasoning.   Place the chicken on the opposite side of the hot briquettes and cook it for 2 hours or until your chicken is almost done (use a meat thermometer to check, it should just be under 165°)  and then brush your favorite barbecue sauce on.  You don't want to put the barbecue sauce on too early because the sugars in the sauce will make it burn.  Cook 10 more minutes until the internal temperature reaches 165°.

For the vegetables I did the same thing as the chicken, added little oil and rubbed with the seasoning (today we used onions and squash but any vegetable would be great).  I placed them directly over the briquettes when I put on the barbecue sauce on the chicken and cooked until tender.

Thanks for reading, and get out there and get cooking! 

Dutch Oven Taco Meat

With it being so hot here is it nice to cook something outside to keep our kitchen cooler.  Today I made this taco meat and it is really easy and you can adjust to your taste preference.

Dutch Oven Taco Meat

1 pound ground beef

1 large tomato diced

1 large onion diced

1 large bell pepper diced

taco seasoning

1/4 cup water

Combine the beef, tomato, onion and bell pepper in a 12 inch greased dutch oven.  Cook it at 350 degrees using 17 briquettes on top and 8 on the bottom.  Your time will depend on how quickly the meat and vegetables cook.  When the meat is done add the taco seasoning to taste and add the water.  Cook with the lid off for about 10 minutes so the water evaporates out and serve.  

Thanks for reading, and get out there and get cooking!

Dutch Oven Baking Powder Biscuits

Biscuits have been my nemesis in dutch oven cooking.  I have tried and failed at them so many times I don't want to mention.  And now finally I have done it and they are great!  They are big, fluffy, and perfectly cooked on bottom.   When I first stared I used butter as the fat in them but after reading a few blogs and YouTube videos I found that shortening is the way to go.

Dutch Oven Baking Powder Biscuits
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons shortening
3/4 cup milk

I actually doubled this recipe to fit my 12 inch dutch oven and to make them larger biscuits.
Mix flour, baking powder and salt in a bowl.  Cut in shortening with a pastry cutter or 2 knives.  Stir in enough milk just until the dough sticks together (if you add too much milk and it becomes sticky just add more flour)

Roll out the dough to 1 inch thickness and I used a mason jar to cut them out, or you can use a biscuit cutter or even a cleaned out tuna can.  Place in a 12 inch dutch oven.  I cooked it at 350 degrees and here is what I did different; Normally when cooking at 350 degrees you would place 17 on top and 8 on the bottom but for this I placed 5 briquettes on the bottom of the dutch oven and 20 on the top.   I never replaced the bottom briquettes, just let them burn out.  I did replace the top ones as needed.  Every 10 minutes turn the dutch oven a quarter turn.  Cook for 30 - 40 minutes.  I did hear a cowboy say that lifting the lid will add 5 minutes to your cooking time so don't open the lid until at least 30 minutes.

Here is a great YouTube video on making them

Thanks for reading, and get out there and get cooking! 

Dutch Oven Challah Bread

One of my students brought in challah bread for one of our training breakfast meeting and I knew I wanted to try it in my dutch oven.  This recipe for Jewish Challah Bread is easy and delicious.   I used my oval dutch oven and since there is not much information about temperatures for this I had to figure it out.  I used the same temperature scale that I would use on my 14 inch dutch oven using 22 briquettes on top and 12 on the bottom for 375 degrees.  I cooked this 45 minutes or until the top is nicely brown and the bread sounds hollow with you knock on it.  Since the oval dutch oven does not have legs I used 2 dutch oven lid stands to cook it on.

Thanks for reading, and get out there and get cooking!

Dutch Oven Triple Chocolate Cake

This cake is delicious and very easy to make.  

Triple Chocolate Cake

2 boxes devils food cake mix

1 bag chocolate chips

2 cans frosting (or 2 batches homemade, which I did) 

Preheat 2 12  inch dutch ovens or I used one dutch oven and cooked one cake and then other.  Make one cake as directed and stir in half the bag of chocolate chips.  Spay dutch oven and line with parchment paper.  Bake at 350 degrees using 17 briquettes on top and 8 on the bottom.   Bake 30 minutes rotating lid a quarter turn every 10 minutes.   Turn cake onto a pan and let cool completely.   Bake the next cake using the same directions.  I placed my cake on a dutch oven lid but you can use a plate or cake stand and frost the cake.  

Thanks for reading, and get out there and get cooking! 

Dutch Oven Garlic Rosemary Bread

I found this recipe for Garlic Rosemary Bread and wanted to try it in my dutch oven.   This bread reminds me of Macaroni Grill's bread.  We had this with a pasta meal tonight and it was fantastic.  I preheated the dutch oven lid like I do everytime I cook bread in it and I baked it at 400 degrees using 19 briquettes on top and 10 on the bottom and cooked it for 35 minutes.  Make sure you rotate the lid a quarter turn about every 5 minutes.

Thanks for reading and get out there and get cooking!

Dutch Oven Coconut Chicken

My wife wanted me to cook this Coconut Chicken for a Swiss Family Robinson theme night we were having.   And it was delicious.  What is great about frying food in your dutch oven outside is your house does not have the usual smell from frying.    We changed things a little just for what we had on hand.

Dutch Oven Coconut Chicken
2 lbs boneless chicken breast (cut into 2 in pieces)
2 large eggs
1/4 cup coconut milk
1/2 flour
1/2 tsp salt
1 sleeve saltine crackers (crushed)
1 cup shredded coconut
1/4 cup oil (more if needed)

Pour the oil in a 12 inch dutch oven and heat to 375 degrees using 18 briquettes on top and 9 on the bottom.

Set out 3 bowls.  In one mix the flour and salt, in the second whisk the egg and coconut milk, and in the 3rd add the crushed saltine crackers and shredded coconut.

When the oil is ready dip the chicken in the flour, then the egg / coconut milk and then coat with the coconut mixture.  Place in the hot oil and cook 2-4 minutes on each side until thoroughly cooked.   Only cook about 6-7 pieces at a time so the oil does not cool down too much and not properly fry them.

We served this with this Island Mango Sauce and it was a huge hit.

Thanks for reading and get out there and get cooking!

Dutch Oven Ribs

Smoking Ribs is my all time favorite thing to cook, but this a close second.   If you don't have a smoker this is a great way to have fall-off-the-bone ribs.  I was excited to cook this today.

Dutch Oven Ribs

2 racks pork ribs
1 2-liter orange soda
1 onion, sliced
2 bell peppers, sliced
1 red pepper, sliced
2 large potatoes, sliced
1 can frozen apple juice concentrate (thawed)
1 cup of your favorite rib or barbeque rub
yellow mustard (enough to spread over ribs)
Barbeque sauce

One of my favorite things to do is marinate ribs in orange soda, it gives it a sweet flavor and also makes them super tender.  Remove the membrane from the back of the ribs and place them in a large pan and cover with orange soda overnight or at least 12 hours.

While you are heating up your coals bring the ribs to room temperature.

Remove from soda and spread a thin layer of mustard all over the ribs.  You will not taste the mustard after it cooks but it helps the rub stay on and gives it a nice flavor.

Coat the ribs liberally with your favorite rub.

In the bottom of your dutch oven  pour in the apple juice.

Layer the peppers, onion and potatoes on the bottom.  This will create a platform for the ribs to sit on so they do not boil, but bake.

I cut my ribs to fit in the dutch oven and place on top of the peppers, onion, and potatoes.

Cook it at 300 degrees in a 16 inch dutch oven using 23 briquettes on top and 10 on the bottom and cook for around 3-4 hours.  (you can use a smaller dutch oven and just adjust your briquettes according to the size)

An hour before they are done brush it with barbeque sauce.  If you put this on too early the sugars may burn.

Let it rest 20 minutes before cutting and serve.


This presentation is similar to what I would do in a competition.   It was a hit with our whole family, in fact our 21 month old daughter could not get enough of it.

Thank you for reading, and get out there and get cooking!

Dutch Oven Cinnamon Rolls

I have been wanting to make my wife's cinnamon rolls in the dutch oven and finally today I was able to and it was a great success.  

While cinnamon rolls were doing their second rise in the dutch oven I preheated my 16 inch dutch oven lid.  I cooked this at 350 degrees using 26 briquettes on top and 13 on bottom.  I never changed the bottoms one I just let them die out which helps the bottom not to burn.  I also turned the dutch oven a quarter turn every 5 minutes or so.  I cooked it for 25 minutes, let it cool and then frosted them.  They were great!!

Thanks for reading, and get out there and get cooking!! 

Dutch Oven Cherry Cobbler - Easy to make

I am sorry it has been a while since I have posted but things have been really busy.  I should be back to posting once a week now.

I made this Cherry Cobbler on a Father and Sons campout for our church.  It is very easy and people seemed to like it.

This is perfect for camping because you pretty much just dump stuff in.

Dutch Oven Cherry Cobbler

1 large can cherry pie filling (you can use any pie filling you would like for this)

1 yellow or white cake mix

1 stick (1/2 cup) butter melted.  

Pour cherry pie filling in a 12 inch dutch oven.  Spread the dry cake mix over the pie filling.  Pour melted butter evenly over cake mix.  

Bake at 400 degrees using 19 briquettes on top and 10 bottom for 30 minutes or until browned on top.

Thanks for reading, and get out there and get cooking!

Dutch Oven Cowboy Stew

This is a recipe I have wanted to try.  I found this recipe from a cookbook I bought from The American Chuck Wagon Association called Second Helpings.  This is not a typical tomato based stew but it has bacon so you know it is good.  We changed things a little bit due to what we had on hand.  I took pictures of the cooking steps this time.

Brown the diced bacon in a 14 in dutch oven

Next the meat and and brown in the bacon grease. 

Add the onions, celery and carrots and cook until onions are translucent.

Add the apple cider vinegar and beef broth.  Simmer until reduced by half.

Mix the flour and water in a small bowl and stir into the stew.  

Add the potatoes and cook until carrots and potatoes are tender.

We served ours with homemade biscuits and my family really enjoyed this meal.

Cowboy Stew

1/2 lb bacon, diced
2 lbs cubed stew meat
1 large onion, chopped
1 bunch celery, chopped
1 lb carrots, chopped
1/2 apple cider vinegar (this adds a tangy flavor but you could leave this out if you like)
2 qt beef broth
1 cup flour
1/2 cup water
2 lbs potatoes, peeled and diced
3 bay leaves
salt and pepper to taste

Brown the bacon in the a 14 in dutch oven.  Next the meat and and brown in the bacon grease.   Add the onions, celery and carrots and cook until onions are translucent.   Add the apple cider vinegar and beef broth.  Simmer until reduced by half.  Mix the flour and water in a small bowl and stir into the stew.  Add the potatoes and cook until carrots and potatoes are tender.

Thanks for reading, and get out there and get cooking!

Dutch Oven Super Potatoes

My wife has been asking me to make her Nana's Super Potatoes in the dutch oven for Easter.  These are a family favorite and you cannot attend a holiday dinner with her family without having these potatoes.   The recipe is super simple but they make for a great side dish to any meal.

Super Potatoes
6 large potatoes (boiled, peeled and shredded) You can also use frozen hash browns
2 cups shredded sharp cheddar cheese
1/4 cup melted butter
2 cups sour cream
1 tsp salt
1/4 tsp pepper
1/3 cup green onions, chopped
2 Tbs butter cut up

Toss all ingredients and put in a greased 12 inch dutch oven.  Top with cut up butter and bake at 350 degrees for 30-40 minutes until the sides and top have started to brown and the cheese and butter are melted.

Thanks for reading, and get out there and get cooking!

Smoked Chicken

I own a smoker but many times I just use my large weber barbeque and using offset heat I am able to smoke things.  This is great for those who are unsure if they want to invest in a smoker but they can cook this way to see how they like it.

For the rub today I just did it really simple.  I brushed some canola oil over the chickens and then sprinkled it with a little seasoning salt and lemon pepper.  Other times I have done my barbecue rub.

In the bottom of your barbeque place the hot briquettes on to one side and then a large foil roasting pan (I buy mine at the Dollar Tree) on the other side.  Fill the pan with water.   Put the grill on and then place your chicken on a roasting rack and set it directly on the grill over the water pan. I have a spray bottle with apple juice that I use to baste the chicken about ever 30-40 minutes.   About halfway through cooking and when the chicken is a great brown color on top I wrapped the chicken in foil and cooked until done.   When your chicken is fully cooked bring it inside and let rest for 20-30 minutes before slicing to keep the juices in.  A little piece of the skin came off before taking the picture, but it was a fantastic and juicy chicken.

We have cooked our Thanksgiving turkey this way and I don't think we will ever go back to oven roasting it.

Thanks for reading, and get out there and get cooking!   

Dutch Oven French Bread

As I have said before I use to struggle with making bread in the dutch oven.  But after learning some tricks and techniques they come out great.  I used this recipe for french bread.  It is a simple and easy recipe.  Now the trick for making bread in the dutch oven is to always preheat the dutch oven and use a thermometer.  This bread I cooked it until internal temperature of 190 degrees and it came out perfect.  When you are doing the second rise do it on parchment paper, as you are preheating the dutch oven and then place it in the dutch oven when ready to bake.  I also used an egg wash to help it brown on top.

Thanks for reading, and get out there and get cooking! 

Dutch Oven Enchiladas

Now I know this looks like my chimichangas but these are my wife's enchiladas and they are delicious.
Here is her recipe for Chicken Enchiladas.  But when we make them in the dutch oven instead of rolling them we layer the tortillas, kind of like you would with a lasagna.  Also with the filling we add black beans, corn, green onions and sweet mini peppers just to bulk things up and it taste really great that way.

Here is an example of what I do.  Pour a little sauce on the bottom of the dutch oven.  Top it with a tortilla and then spread 1/3 of the chicken mixture.  Repeat with another tortilla and chicken mixture, until you end up with a tortilla on top.  Pour the remaining sauce over it and top with cheese and green onions.  I used a 12 inch dutch oven and cooked it at 350 degrees using 17 briquettes on top and 8 on the bottom and cook it for 30-40 minutes or until the cheese it nicely melted and everything is warmed through.

We like to eat this with rice and tortilla chips.  I will do another post about making rice in the dutch oven later.

Thanks for reading, and get out there and get cooking! 

Dutch Oven S'mores Dip

Here is a S'more dip that was great for our family and less messy for little ones.  I got the idea here S'mores Dip but changed things a little.

S'mores Dip
1 14 oz sweetened condensed milk
1 small package chocolate chips
1 13 oz marshmallow fluff

In a 10 inch dutch oven mix the chocolate chips and sweetened condensed milk.  I only used a few coals on top and bottom and slowing melted the chocolate chips.  I checked and stirred it every few minutes until melted and combined.  Add the marshmallow fluff and swirl it into the chocolate.  You don't want to completely combine them, you want to be able to see swirls of both chocolate and marshmallow.

Serve with graham crackers.

Thanks for reading, and get out there and get cooking!  

Dutch Oven Breakfast Casserole

This is an easy breakfast casserole that you could make at any campsite and it is good and hearty.

Dutch Oven Breakfast Casserole 

1 lb bacon
3-4 potatoes
Seasoning Salt
2 cups cheese
12 eggs
1/2 cup milk
Salt and Pepper to taste

When I did this at home I cooked the potatoes in the microwave for about 6 minutes until they are baked but if you were camping you could wrap them in foil and bake them in a separate dutch oven until they are soft. Or you can use leftover baked potatoes.

Cut bacon into small pieces and cook in dutch oven until crispy.  While that is cooking take your baked potatoes, peel and cut them into 1 inch cubes.  Once the bacon is done drain all the grease but 1 tablespoon. Add the potatoes and some seasoning salt to taste and toss in the remaining bacon grease.   Top this mixture with cheese.  You could also add peppers or green onions if you would like.

In a separate bowl whisk the eggs, milk and salt and pepper until well blended.  Pour on top of the cheese.   Bake at 350 degrees using 17 briquettes on tnd 8 on the bottom for 30 minutes or until the eggs have puffed up and cooked through.

Thanks for reading, and get out there and get cooking!!  

Dutch Oven Lemon Raspberry Cake

My wife suggest we try this recipe for Lemon Raspberry Cake.   We did change things up a little due to ingredients we had on hand.

Dutch Oven Lemon Raspberry Cake

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 1/4 cups sugar
3 eggs
1/2 cup oil
1 teaspoon vanilla
2 tablespoons lemon juice plus 2 teaspoons
1/4 cup raspberry jam

Glaze
2 tablespoons raspberry jam
1 teaspoon lemon juice
2 tablespoons milk
2 cups powdered sugar.

Mix the flour, baking powder and salt in a bowl.  In a separate bowl mix the buttermilk, sugar, eggs, vanilla, oil and 2 tablespoons of the lemon juice.    Add the wet to the dry ingredients and combine.  Pour in a 10 inch dutch oven.   In a bowl mix the 1/4 raspberry jam and 2 teaspoons of lemon juice and spoon it over the batter in the dutch oven.  Using a knife swirl it into the batter.    Bake at 350 degrees using 14 briquettes on top and 7 on the bottom for 60 minutes.

When the cake has slightly cooled make the glaze.  Mix the jam, lemon juice and milk together.  Slowing add the powdered sugar and then pour over cake.

Thanks for ready, and get out there and get cooking!

Dutch Oven Banana Bread

I tried my wife's recipe for banana bread and it was great.  One trick is to line the bottom with parchment paper and remove it immediately after it is done cooking.   I used a 12 in dutch oven and cooked it at 350 degrees using 17 briquettes on the top and 8 on the bottom.  I cooked it for a hour and 20 minutes because this recipe would make two loaves of banana bread and we put them together, so it took longer.

Thanks for ready, and get out there and get cooking!! 

Dutch Oven Cheesecake

I wanted to attempt a cheesecake in the dutch oven and it worked perfectly.  Don't think a dutch oven dessert is limited to just cobblers, be creative so many thing things can be made in the dutch oven.

I used this basic cheesecake recipe   I used a 10 inch dutch oven cooking it at 325 degrees using 13 briquettes on top and 6 on the bottom.  I preheated the lid while I prepared the cheesecake,.   It took 1.5 hours but that can vary.  Every 10 minutes I turned the lid a quarter turn so it evenly cooked the cheesecake. One more tip when I used the 6 briquettes on the bottom I never replaced them, just let them burn out so you don't risk burning the bottom. but continue to replace the top ones when they loose their heat.   The cheesecake is done when the top of firm but the middle still wiggles a little if you shake it.  Let it cool at least 2 hours in the fridge or cooler if camping.   I hope you enjoy it!

Thanks for reading, and get out there and get cooking! 

Peanut Butter Chocolate Chunk Brownies

I love these brownies.  I used my wife's basic homemade brownie recipe and added peanut butter chips and mini Hershey kisses.

Peanut Butter Chocolate Chunk Brownies

1 cup butter melted
2 cups sugar
1 teaspoon vanilla
4 eggs
1/2 cup cocoa
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup peanut butter chips
1/2 cup mini Hershey kisses

Melt butter and let cool.  Stir in sugar and vanilla.  Beat in eggs.  Stir in cocoa and flour.  Fold in peanut butter chips and kisses.  Pour into a greased 12 inch dutch oven.  Cook at 350 degrees using 17 briquettes on top and 8 on the bottom.  Bake for 30-40 minutes or until a fork poked in comes out clean.  Do not over bake.  Let cool for 10 minutes and then serve.

Thanks for reading, and get out there and get cooking! 

Dutch Oven Chimichangas

I found this recipe on the International Dutch Oven Society website and I had to try it.  It called for just monterey jack cheese but we mixed that with some Tillamook sharp cheddar cheese and the meal was incredible.  I hope you enjoy it.

Check out the recipe Dutch Oven Chimichangas.

Thanks for reading, and get out there and get cooking! 

Ranch Rolls

 This recipe come from one of my favorite cookbooks Barbecue Biscuits and Beans.  These are the perfect rolls to make when camping because you do not need to let them rise and it still tastes like regular rolls.

Ranch Rolls

5 cups all-purpose flour
2 2 ounce cake yeast or 6 1/4 -ounce packets dry yeast
1/2 cup vegetable oil
2 cups buttermilk
1/2 cup warm water
1/2 teaspoon soda
4 teaspoons baking powder
1 teaspoon salt

Before cooking preheat your 12 inch dutch oven  to 450 22 coals on top and 11 on the bottom.

Dissolve yeast in warm water and let stand for 10 minutes.  Mix the rest of the dry ingredients together in a separate bowl.    Add the yeast, oil and buttermilk to the dry ingredients and mix well.   Turn onto a floured surface and knead lightly.

Roll the dough in 2 inch rolls.  Place in dutch oven and cook for 12-15 minutes or until golden brown.

Thanks for reading, and get out there and get cooking!

Dutch Oven Rolls

At the beginning bread was very difficult for me.  It didn't brown enough, was soggy in the middle or over cooked.   Finally after reading a few books and looking at some blogs (like Mark's Black Pot)  I figured out how to preheat the lid of my dutch oven and how to maintain the correct temperature.

For these rolls I used my wife's White Bread recipe (KT's Cooking) and for each loaf instead you make 12 rolls.   I preheated the lid because it give the bread a spring when the heat hits it and will make it rise and cook better.  I only preheated the lid because the rolls had to do their second rise in the dutch oven.

After preheating the lid I cooked the rolls at 350 degrees in a 12 inch dutch oven using  17 briquettes on the top and 8 on the bottom.   I cooked them for 40 minutes because of the temperature outside, but in the summer it would take less time.

I really enjoy these rolls hot out of the dutch oven with some butter and honey or make a great compliment to the lasagna I made before.

Thanks for reading, and get out there and get cooking!

Dutch Oven Lasagna

It is finally warm enough to do some dutch oven cooking.  I used my dutch oven table to cook so I didn't have to worry about the snow or wet ground affecting my temperature.   I have been wanting to make a lasagna in my 12 inch dutch oven for the last couple of years and I have not been successful in it until tonight.  This is a basic lasagna recipe but I like the addition of sliced mozzarella cheese.

Dutch Oven Lasagna

1 pound ground beef
2 jars of spaghetti sauce
3 cloves garlic, minced
2 bay leaves
1 package lasagna noodles
1 16 oz ricotta cheese or cottage cheese
1 egg
1 tablespoon Italian seasoning
2 8 oz block mozzarella cheese


I cooked the ground beef and garlic in a 10 inch dutch oven at 350 degree temperate with 14 briquettes on top and 7 on bottom until it was browned.

In a separate 8 inch dutch oven I warmed the spaghetti sauce with a bay leaf cooking it at 325 degrees using 10 on top and 5 on the bottom.  I just warmed it until the ground beef was cooked.

Boil your lasagna noodles or use the ones that you do not need to boil first.

Mix the ricotta cheese (or cottage cheese) with the egg and Italian seasoning and set aside.

Slice the mozzarella cheese into 1/4 inch thick slices.

Ladle 1/4 cup of the spaghetti sauce on the bottom of your 12 in dutch oven.

Set aside another 1/4 cup of the sauce and then mix the remaining sauce with the cooked ground beef.

Layer about 4 lasagna noodles on top of the sauce in the dutch oven, you may need to trim some to make it fit.

Next layer 1/2 of the cheese mixture.

Layer 1/2 of the spaghetti sauce/ground beef mixture.

Next place 1/3 of the mozzarella slices.

Top with another layer of noodles and repeat steps.

When you end with the layer of noodles pour the remaining 1/4 of spaghetti sauce on top.

You will cook this at 350 degrees using 17 briquettes on top and 8 on the bottom for 45 minutes.

After 45 minutes place the remaining mozzarella slices on top and cook an additional 15 minutes until browned and bubbly.

Let rest for 10 minutes before serving.



I would like to thank my wife and how much I love and appreciate her, especially for being patient with me while I perfected this recipe!!  She really inspired me to do this and I thank her for her support.

I hope we have a good season of outdoor cooking and I would appreciate any comments or  questions you may have.

  Thanks for reading, and get out there and get cooking!