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!