Dutch Oven Pork Chops

Today I finally got back to my dutch oven and made these pork chops.  It is a super easy recipe and I used the shake and bake method to bread them which makes it simple and little clean up which would be perfect for camping.  

Dutch Oven Pork Chops

I used 12 boneless pork chops that were about 1/2 inch thick

Preheat your dutch oven for about 10 minutes while you are getting the food ready. 

1 sleeve saltine crackers crushed

1/2 cup pretzels crushed (I used my food processor for these)

1 tablespoon garlic powder

2 teaspoons Italian seasoning

1/4 cup parmesan cheese 

1/2 teaspoon pepper

Mix all of that together and place in a large bag.

In a bowl beat 3 eggs and then dip the pork chops in and place in the bag with the breading mixture.  When all the pork chops are in close the top of the bag and shake until everything is evenly coated.

Put about a tablespoon of olive oil in the bottom of a 14 inch dutch oven and then place the pork chops in and lightly drizzle more olive oil over the top.  Cook at 375° using 22 briquettes on top and 12 on the bottom and cook for 30 minutes or until done.

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

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!