Gear Review: Lodge Logic Camp Dutch Oven

June 3, 2013 in Gear Reviews

Dutch Oven

Lodge Logic Camp Dutch Oven

For Christmas this past year we received the 4 Quart Lodge Logic Camp Dutch Oven, I can’t think of a better gift for a Camp Recipe blogger. We’ve already made pretty good use of it, and based on the delicious results plan to use it even more.

The Dutch Oven: American Campers’ Love Affair
American campers have been using Dutch Ovens since before the United States existed. While cast metal pots have been around since the seventh century, the Dutch Oven as we know it today came into being in the early 18th century when an Englishman named Abraham Darby went to the Netherlands to observe the more advanced Dutch method of creating cast metal cookware. A few years later Darby patented a casting procedure similar to that of the Dutch and began producing cast metal cookware for Britain and the American colonies. And thus began the American campers love affair with the Dutch oven. It went on to be used by the mountain men who explored the great American frontier and by Lewis and Clark on their journey to explore the northwest. It was used by the pioneers who settled the west and is the state cooking pot of Utah – who knew?

Highlights
After using the Lodge Logic Camp Dutch Oven I understand why American campers have had such a long history with Dutch ovens. Lodge seems to have taken that history and experience and used it to perfect the Dutch oven. This Dutch oven was pre-seasoned so it was ready for use as soon as it came out of the box. The legs allow the oven to sit just high enough over the coals to allow enough air through so as to not smother the coals but to also not lose heat. The lid will hold your hot coals so that you can heat the oven from the top and the bottom, the lips on the lid will keep the coals and ash from getting into your food. The lid fits nice and tight so you’re not losing heat and the flavors are locked inside. Clean up is quick and easy and it doesn’t need to be re-seasoned if you don’t use soap and you dry it right away. The 4 Quarts seems to be pretty much the perfect size for our family of 3, leaving enough leftovers to have a decent lunch the next day.

Lodge Logic Camp Dutch Oven

Lodge Logic Camp Dutch Oven In Use

Drawbacks
The Dutch oven doesn’t come without its downsides. It’s not light. This is not cookware that you would want to take with you backpacking. The Dutch oven should only be used when you are car camping or you have something carrying your gear for you. Cooking time with a Dutch oven is a bit longer than just firing up the stove, you have to wait until the coals are nice and hot before you can even begin cooking. But the wait is entirely worth it because you can use the Dutch oven to cook so much more than you can on a typical camp stove. The Dutch oven also gets very hot. This is what makes it so good to cook with, the iron conducts heat very well which will uniformly heat the pot and cook your delicious meal evenly, but it makes it very difficult to handle without some added tools. Fortunately, Lodge has thought of this and makes a Dutch Oven Lid Lifter to save your hands from a good burning.

Summary
From chili and stews to pizza and breads to shepherd’s pie and chile verde to s’mores’adillas and peach cobbler, the Dutch oven is extremely versatile. The Lodge Logic Camp Dutch Oven will definitely become a staple in our camp cooking and I look forward to the many delicious adventures that it will bring.

 

 

Camp Recipe: Dutch Oven Bacon-Wrapped Cinnamon Rolls

May 21, 2013 in Breakfast Recipes

A few weeks ago I stumbled across this recipe on Pinterest and knew it wouldn’t take much to convince Nate that we should give it a try. This is a great breakfast camp recipe that will leave everyone drooling while it cooks and smiling after they woof them down. These Bacon-Wrapped Cinnamon Rolls are delicious and better yet – incredibly easy to make on the camp fire.

Camp Recipe: Dutch Oven Bacon-Wrapped Cinnamon Rolls

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 5 Rolls

Camp Recipe: Dutch Oven Bacon-Wrapped Cinnamon Rolls

Ingredients

  • 5 Strips Bacon (thick cut works best)
  • 1 Tube Refrigerator Cinnamon Roll Dough with Icing
  • Maple Syrup (optional)

Instructions

  1. Light camp fire and get about 26 coals hot and ready to go.
  2. Heat pan and briefly fry bacon strips for 2 - 3 minutes, making sure the bacon is slightly cooked, but still soft. Remove from pan and pat with paper towel to remove excess grease.
  3. Unroll each individual cinnamon roll. Place bacon on strip of cinnamon roll dough and re-roll the dough back into the cinnamon roll shape. See this picture for step-by-step photos.
  4. Spray Dutch Oven with non-stick spray and place all five cinnamon rolls inside.
  5. Place Dutch Oven on the camp fire. Make sure about 10 coals are on the bottom of the Dutch Oven and about 16 are on the top to help it reach a temperature of about 350 degrees.
  6. Cook for 25 minutes or until cinnamon rolls are cooked through. Remove Dutch Oven from fire.
  7. Drizzle cinnamon rolls with icing and maple syrup (optional). Serve warm and enjoy each bite!
http://markingmyterritory.com/2013/05/21/camp-recipe-dutch-oven-bacon-wrapped-cinnamon-rolls/

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Camp Recipe: Deep Dish Breakfast Pizza

April 24, 2013 in Breakfast Recipes

Pizza for breakfast? While camping? Yes, please! This Dutch Oven Deep Dish Breakfast Pizza camp recipe is perfect for creating happy campers first thing in the morning. The ingredients are easy enough to whip up around the camp fire, but you could also cook up the meat and veggies at home, then mix in with the rest of the ingredients when you wake up.

Camp Recipe: Deep Dish Breakfast Pizza

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 5 minutes

Camp Recipe: Deep Dish Breakfast Pizza

Ingredients

  • 6 Strips of Bacon
  • 1/2 pound Breakfast Sausage (any kind, but we like turkey sausage)
  • 1 clove garlic, minced
  • 1/2 Green Bell Pepper, chopped
  • 1/2 Red Bell Pepper, chopped
  • 1/2 Onion, chopped
  • 4 - 5 Mushrooms, sliced
  • 1 Tube Refrigerator Crescent Rolls
  • 6 Eggs, beaten
  • 1 Teaspoon Italian Seasoning
  • 1/2 Teaspoon Red Pepper Flakes
  • Salt & Pepper, to taste
  • 4 - 6 oz. Mozzarella Cheese
  • 4 - 6 oz. Mixed Colby and Cheddar Cheese

Instructions

  1. Stoke up a fire and get plenty of coals burning.
  2. Spray Dutch Oven with nonstick spray. We use a 10" Dutch Oven, so you may need to adjust ingredient proportions accordingly if yours is a different size.
  3. Cook bacon, drain grease. Set aside to cool. Crumble once cooled.
  4. Brown sausage, drain grease.
  5. Mix in garlic, peppers, onions and mushrooms in with sausage. Saute until softened - about 5 minutes. Stir in crumbled bacon. Remove mixture and set aside.
  6. If you want an easier cleanup, line Dutch Oven with tin foil. Spray tin foil with nonstick spray.
  7. Unroll crescent rolls and line base of pan. Create the "crust" of the pizza by pinching the dough vertically along the side of the Dutch Oven, up to 1".
  8. Fill the crust with meat and veggie mixture.
  9. Beat eggs. Add in Italian seasoning, red pepper and salt & pepper. Pour over meat and veggie mixture.
  10. Sprinkle cheese on top of egg, meat & veggie mixture.
  11. Cover Dutch Oven with lid and place on fire. Place 7- 8 coals along the bottom and 14 - 16 on top of lid.
  12. Bake 25 - 35 minutes or until eggs are no longer jiggly in the middle.
  13. Remove from fire. Let cool a few minutes, slice, serve up and enjoy!
http://markingmyterritory.com/2013/04/24/camp-recipe-deep-dish-breakfast-pizza/

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Check out this Dutch Oven and Recipe Book at amazon.com.

Camp Recipes: Pork Chili Verde

April 16, 2013 in Main Dishes

We’ve tried out a whole lot of camp recipes over the last year, and I have to say this Dutch Oven Pork Chili Verde camp recipe has claimed the favorite spot in my book. We’re pretty much Tex-Mex junkies and this is not just one of my favorite camp recipes — it’s one of my favorite anywhere recipes! It’s incredibly flavorful and easy to make — so stoke up your campfire and get to cookin’!

Camp Recipes: Pork Chili Verde

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 4

Camp Recipes: Pork Chili Verde

Pork Chili Verde in the Dutch Oven

Ingredients

  • .5 - .75 lbs of Pork Chops, cut into 1 inch pieces
  • 1/4 lb Ground Beef
  • .5 - 1 T Olive Oil
  • 1/2 Onion, chopped
  • 1 - 2 Cloves of Garlic, minced
  • 6 oz. Green Chilis, chopped
  • 1 can Stewed Tomatoes - we like the Mexican seasoned tomatoes (14.4 oz)
  • 1 or 2 Jalepenos (chopped - keep the seeds if you like it spicy)
  • Salt & Pepper to taste
  • Hot Sauce to taste (optional)
  • Cheese (optional)
  • Tortillas (Any kind - we used whole wheat, but flour would be great, too)

Instructions

  1. Stoke up a fire and get plenty of coals burning.
  2. Place the Dutch oven on the coals. Add the olive oil. Once hot, add the pork chops and ground beef. Cook until just browned.
  3. Mix in the onion, jalepeno(s),garlic and allow them to saute for a few minutes. Add in the green chilis and stewed tomatos. Mix well.
  4. This dish is really flavorful but not too spicy, so add in a few dashes of hot sauce if you want to spice it up.
  5. Cover with the Dutch oven lid. Bake 45 minutes using coals on the top and bottom (about 10 coals on bottom, 14 on top).
  6. Serve with warmed tortillas.
http://markingmyterritory.com/2013/04/16/camp-recipes-pork-chili-verde/

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Check out this Dutch Oven and Recipe Book at amazon.com.

Camp Recipes: S’mores’adillas

April 2, 2013 in Dessert Recipes

S'mores'adilla fixin's dutch oven recipe

S’mores’adilla fixin’s dutch oven recipe

Now that we’ve got the dutch oven, we’re pumped to try all sorts of dessert camp recipes. For our first go-round in the dessert category we didn’t stray too far from our first love… gourmet s’mores. Only  this time we’re dropping the graham crackers and picking up the tortillas. Be sure to include the Golden Grahams when you make this recipe… it adds a nice crunch to every bite!

S’mores’adilla Gourmet S’mores

Ingredients

  • 2 Tortillas (we like the flavor of whole wheat tortillas, but use whatever you’ve got)
  • Mini Marshmallows
  • Mini Chocolate Chips (or if you’ve got spicy Mexican chocolate, give that a whirl)
  • Golden Grahams

Instructions

  1. Stoke your campfire until the coals are nice and hot.
  2. Away from the coals, spray the dutch oven with a non-stick spray. Place one tortilla in the bottom of the dutch oven.
  3. Cover the tortilla with a layer of mini marshmallows.
  4. Sprinkle the chocolate chips and Golden Grahams on top of the marshmallows.
  5. Cover the marshmallow mixture with the remaining tortilla. Put the lid on the dutch oven and place on the coals for 5 minutes.
  6. Remove the dutch oven from the fire and slide out the s’mores’adilla with a spatula. Cut into 4 pieces and enjoy!

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Check out this Dutch Oven and Recipe Book at amazon.com.