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liteitup

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Reply with quote  #1 
Have took up dutch oven cooking, just tried this to see if it could be done easily in 25 degree cold weather. Have cooked at 39 degree weather earlier before.

Easy meal, bacon grease to add flavor to frozen vegetables and a Hormel's pre marinated pork tenderloin. Wife made minute rice and used her uncle's whoop biscuit recipe, (buy premade crescent or biscuits at store and strike (whoomp) package to open them up again sharp edge of cabinet.) All tasted very good !!

Used camp chef 10 inch dutch oven with hole at edge of lid where you can use a cooking thermometer, very nice. Of coarse, used more charcoals than usual recommended amount to offset the cold.

Hope it makes somebody hungry, like a late night food commercial on TV,
camp chef 10 inch 13p.jpg  porktenderloin 12.jpg  porktenderloin plate 12.jpg 



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Lee
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Reply with quote  #2 
That is FUN!
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Gasman64

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Reply with quote  #3 
That chow looks GREAT, Lee! Yes, it makes me hungry; going on 1 AM now, and I wish I had what you made.
[drool]

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liteitup

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Reply with quote  #4 
THANKS GUYS, my wife's spoiled, she asked where's the rolls or biscuits?  I usually make a complete dinner using 3 dutch ovens. One for main meal, rolls, and a dessert.
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RNC

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Reply with quote  #5 
I Dutch oven cook pretty frequently with Scouts. Monthly. Often 3 or 4 in a stack. Heat guidelines suggesting a certain number of coals are pretty subjective. Dutch oven cooking is art, rather than science. 
The only time I use a thermometer is to check internal temp on a whole chicken or roast, 
BSAGuy

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Reply with quote  #6 
Looks very tasty.  I'll be right over!
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liteitup

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Reply with quote  #7 
Quote:
Originally Posted by RNC
I Dutch oven cook pretty frequently with Scouts. Monthly. Often 3 or 4 in a stack. Heat guidelines suggesting a certain number of coals are pretty subjective. Dutch oven cooking is art, rather than science. 
The only time I use a thermometer is to check internal temp on a whole chicken or roast, 


I agree, this was the first time I used a thermometer all the time, usually just as you do check temp before taking it out as a safety check. It sounds like your group would have a lot of fun,

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Lee
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Reply with quote  #8 
Looking good. Never thought about putting it on a broil pan before.
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GCinSC

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Reply with quote  #9 
Looking good. I'm going to ponder notching a DO someday if it comes to that just for that thermometer cable. We've kicked around a prime rib in one someday, that would be the motivation.
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liteitup

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Reply with quote  #10 
Quote:
Originally Posted by GCinSC
Looking good. I'm going to ponder notching a DO someday if it comes to that just for that thermometer cable. We've kicked around a prime rib in one someday, that would be the motivation.


My wife and I are newbies when it comes to steaks but we have learned from the Texas Roadhouse that the prime rib is unbelievably good, understatement right there. Your idea of using a Dutch oven is great as one of its strengths is to cook and keep moisture in.


Camp chef new DOs have a notch already built in for a thermometer, this note is just added in case there are people that are unfamiliar with Dutch ovens, I thought lodge camp ovens would have it also, but their website doesnโ€™t show it to be so.

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