Dutch oven stack recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • BBQ chicken

Enjoy roasted chicken and veg and freshly baked bread and chocolate cake when you're camping. It's all possible thanks to your Dutch oven (casserole pot).

Washington, United States

1 person made this

IngredientsServes: 6

  • For the roasted vegetables
  • 400g Brussels sprouts, trimmed
  • 600g potatoes, cut into pieces
  • 2 to 3 sweet potatoes, peeled and cut into pieces
  • 5 to 6 carrots, sliced
  • 2 tablespoons olive oil
  • 1 small bunch fresh thyme, leaves picked and chopped
  • 1 small bunch fresh rosemary, leaves picked and chopped
  • 3 to 4 cloves garlic, finely chopped
  • For the roasted chicken
  • 1 whole chicken
  • 1 lemon, sliced
  • 1 bunch fresh thyme
  • 30g butter, sliced
  • salt and pepper to taste
  • For the soda bread
  • 250g plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 200ml buttermilk
  • For the chocolate cherry cake
  • 1 tin cherry fruit filling
  • 1 packet chocolate cake mix
  • 300ml fizzy lemonade
  • 75g chocolate chips

MethodPrep:1hr ›Cook:1hr10min ›Ready in:2hr10min

  1. Light charcoals and allow to become hot while you prepare the ingredients.
  2. For the veg:

  3. Cut an 'x' into the bottom of each trimmed Brussels sprout. Combine all vegetables with the oil, thyme, rosemary and seasoning. Toss to coat. Place in a 25 or 30cm Dutch oven. Set aside.
  4. For the chicken:

  5. Place the chicken in a 30cm or larger Dutch oven. Separate the skin from the breast. Stuff half the butter, thyme and lemon underneath the skin, on top of both breasts. Stuff the remaining butter, thyme and lemon into the chicken. Set aside.
  6. Start cooking:

  7. Place a ring of hot charcoal on a stone or metal slab. Place the chicken on top of the charcoal, then place a ring of charcoal on the lid. Place the vegetables on top of the chicken, then cover the vegetable's lid with a ring of charcoal. Cook for 40 minutes. Meanwhile, prepare the bread and cake.
  8. For the bread:

  9. Combine the flour, salt and bicarb. Stir in the buttermilk. Knead briefly, then gather dough into a ball and place in a 20cm Dutch oven. Using a floured knife, score the top of the loaf with a cross. Cover with lid and set aside.
  10. For the cake:

  11. Line a 25cm Dutch oven with baking parchment. Dump the tin of cherry fruit filling into the bottom of the Dutch oven, then sprinkle the cake mix over top. Gently pour in the lemonade. Lightly drag a spoon over the top of the mixture to gently combine, but don't disturb the cherries at the bottom too much. Finally, sprinkle with chocolate chips and then cover with a lid.
  12. To bake:

  13. Add new, hot coals to the chicken and veg ovens, both on the bottom and on the top. Once back in place with the new coals, place the cake on top of the veggies, then top the cake's lid with a ring of hot coals. Place the bread on top, then cover in coals.
  14. Continue cooking for 30 more minutes. Remove from heat and uncover all four Dutch ovens at once. Serve and enjoy!

See it on my blog


Dutch oven stack

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The Ultimate Guide to Dutch Oven Cooking

There is much pride to be had by creating a recipe that cannot be duplicated. It is not always the ingredients that make the dish.

Both the cookware used and the methods of achieving mouthwatering results are becoming lost to today’s microwave happy generation. A bag of ingredients can be purchased, poured into a bread-maker and a generic loaf of bread is born.

Some shrimp can be poured into a bowl along with a foil packet of ingredients, and after being nuked in a microwave, you have something that tastes like a rubbery shrimp scampi.

If we take away electricity, dumping stuff into a bowl or pan would be just the beginning. We need the cookware and the know-how of past generations to create home-cooked meals under rustic, or emergency conditions. Enter the Dutch oven, the preferred cookware of our ancestors and outdoor enthusiasts in the know.

Dutch Oven Enchilada Casserole

Who doesn’t love enchiladas? I can’t say I have met that person if they exist. I am a huge fan of all Mexican food, but have a real soft spot for enchiladas. But I have found making true enchiladas while camping is pretty tough, but making this dutch oven enchilada casserole is easy and is a delicious spin on the regular enchilada.

Dutch Oven Enchilada Casserole

This recipe has been adapted several times, from a oven recipe to the dutch oven recipe we found at Everyday Dutch Oven. We also made some adaptions to fit our tastes and families needs. This enchilada casserole works great in the dutch oven and can be ready to eat in less than 30 minutes. The thing that is truly great, is how easy it is to make camping. There is no real preparation that has to be done and you won’t take up a ton of room in your cooler with meats etc. The only thing I did before I left for the campsite was chop up my onion so I didn’t have to do it on the picnic table.

For this recipe I used about 10 coals on the bottom and lined about 20 on the top, that provided a pretty good even heat for the casserole. When I first decided to make this recipe, I had some apprehensions on how the doritos would effect that beautiful enchilada taste, but I was pleasantly surprised. I have actually found that kids seem to enjoy this dutch oven enchilada casserole even more than the ordinary enchiladas!

Stovetop Standbys

Easy From-Scratch Flapjacks

The ‘just add water’ pancake mixes might be all right, but once you make your own from scratch, you’ll have a hard time going back. Not only are they delicious, but a fat stack of pancakes is also a great way to fuel up before a full day of outdoor pursuits. To make it really easy, you can whip up the batter at home, store it in a jug, and place it in the cooler where it should keep for several days. Just be sure to shake it up well before cooking.

Recipe Summary

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves, cut into small cubes
  • ½ cup chicken broth
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 cups cooked rice
  • 1 cup chopped pineapple
  • 1 cup chopped green bell pepper
  • 1 cup shredded Cheddar cheese
  • 1 cup chopped fresh tomatoes
  • 1 cup chow mein noodles
  • ½ cup toasted sliced almonds
  • ½ cup chopped green onions
  • ½ cup shredded coconut

Heat olive oil in a skillet over medium heat cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.

Spread cooked rice onto a serving platter top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.

Preparing Your Coals for Dutch Oven Cooking

I love using a chimney to light charcoal because we only use all natural charcoal and I'm not a fan of lighter fluid.

I'm about to cook “Beef” Stroganoff and a Peach Crumble here. Be careful when you dump the charcoals out. This charcoal was probably dumped out a little too soon, if it had been close to someone the wind could have sent those sparks into their face or clothes.

Here is how you want your charcoal to look before you place your dutch oven in on top. You'll notice that they are mostly grey, not red hot.

For the “Beef” Stroganoff I didn't need any top coals so I used my indoor/outdoor dutch oven. I simple set it on the hot coals.

Now, let me show you how that lid lifter works. Simply hook it onto the lid.

And lift the lid off. Yeah, you could do that with a glove but I'll show you why the lid lifter is so much better in a minute.


  • Serving Size: 1 (399.1 g)
  • Calories 634.8
  • Total Fat - 46.9 g
  • Saturated Fat - 15 g
  • Cholesterol - 122.5 mg
  • Sodium - 797.3 mg
  • Total Carbohydrate - 26.1 g
  • Dietary Fiber - 5.3 g
  • Sugars - 3.9 g
  • Protein - 28.9 g
  • Calcium - 127 mg
  • Iron - 3 mg
  • Vitamin C - 8.9 mg
  • Thiamin - 0.2 mg

Step 1

In 5 quart Dutch oven over medium high heat, add 1 T salad oil. Once oil is hot, add onions and sauté until golden brown. Remove onion and set aside. Add 1 T more of oil to hot pan to heat. Add steak and sear until well browned on both sides.

Step 2

Add onion back to Dutch oven, taco seasoning mix, salt, pepper, and water over high heat, heat to boiling. Reduce heat to low cover and simmer 1 ½ to 2 hours until meat is very tender and falls apart when tested with a fork.

Step 3

When meat is done, remove steak from pan and transfer to a plate. Shred meat with a couple of forks. Return meat back to pan and cook uncovered, stirring occasionally with wooden spoon, until liquid has absorbed keep warm if using that same day or you can cook up to this point the day before and refrigerate. If making the beef a day ahead keep in mind to reheat before proceeding.

Step 4

In a 10” skillet over medium high heat, add 1 T vegetable oil, cook one tortilla until lightly browned and puffy. Turn tortilla over and repeat, so that both sides are golden brown.

Step 5

Remove tortilla to cookie sheet keep warm. Repeat with remaining tortillas, using 1 T oil for each.

Step 6

On serving plate, place one tortilla. Spread one-fourth of sour cream evenly on tortilla. Top with one-third of meat mixture, then spoon 1/3 of salsa over top, then one-fourth of chopped avocado. Repeat layering two more times.

Step 7

Place the fourth tortilla over the top. Dot with sour-cream and spread evenly, sprinkle with chopped tomato and remaining avocado.

Step 8

To serve, slice as you would a cake. To each serving, sprinkle some lime juice to your liking, to taste (optional). Serve and enjoy.

Side Dish



8 tablespoons butter
8 cups thinly sliced and chopped onions
1 garlic clove, crushed
6 cups French bread cut into 1-inch chunks
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chicken broth
cooking spray
2 cups grated Swiss cheese
3 eggs
2 cups half-and-half
parchment paper cut to fit bottom of 12-inch Dutch oven

Melt 4 tablespoons of butter in a cast-iron skillet over charcoal briquettes. Add onions and garlic, cover the skillet, and remove a few briquettes to lower the temperature. Simmer for 15 minutes.

Add briquettes to raise the temperature to medium and uncover skillet. Cook mixture, stirring occasionally until onions caramelize and turn brown‹about 20 minutes.

Remove onion mixture from heat and transfer into large bowl. Add bread, salt, pepper, and chicken broth. Stir well.

Cut parchment paper to fit 12-inch Dutch oven. Spray lightly with Pam-type cooking spray. Spread mixture in the Dutch oven.

Melt the remaining butter over high heat, remove, and pour over the bread-onion mixture. Sprinkle on cheese.

In a medium bowl, beat eggs slightly and add half-and-half. Pour the mixture evenly over the bread-onion-cheese mixture.

Use a spoon to lift sections of the bread-onion-cheese mixture to make sure liquid is infused throughout.

Place briquettes around the pan using the indirect-heat method. Cook 30 to 40 minutes until pudding is puffed and golden.

Remove pan from heat. Cut pudding into large pieces and serve.



2 large sweet onions, chopped
1 cup fresh mushrooms, chopped
3 large bell peppers, chopped (choose yellow, red, and green to add color)
2 large tomatoes, chopped
1 pound summer sausage, sliced and cubed
2 large (27.5 oz.) cans baked beans
1 20-oz. can pineapple chunks, drained
1 8-oz. can water chestnuts, drained
1/2 cup brown sugar
1/2 cup 7-Up or Sprite beverage

Cook in a 12-inch Dutch oven. Cooking time 45 minutes to an hour.

Place chopped onions, peppers, mushrooms, and tomatoes in a plastic zipper bag and store it in a cooler.

Next, cut the sausage, place it in another plastic zipper bag, and return to the cooler.

Open the beans and dump into the Dutch oven. Stir in the pineapple, water chestnuts, sausage, and vegetables.

Mix the brown sugar and 7-Up (or Sprite) together until the sugar dissolves. Pour the mixture over the beans, mix together, and place on the coals. Stir about every 10 minutes.

Use 10 charcoal briquettes below Dutch oven and 16 on top. This recipe can also be cooked on a camp stove.



2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
1 to 2 sweet onions, peeled and cut into 1/2-inch wedges
2 mangoes, peeled, seeded, and cut into 1/2-inch pieces
1 red bell pepper (stem, rib, and seeds removed), cut into 1/2-inch pieces
1/4 cup olive oil
2 teaspoons lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
pinch cayenne pepper
1/3 cup of chopped toasted peanuts or walnut pieces (can be omitted if allergies exist)
1/4 cup chopped cilantro

Combine potatoes, onions, mangoes, and bell pepper in a large bowl. In a separate bowl, mix the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne.

Pour the juice-oil mixture into the potato mixture. Toss and fold to coat evenly.

Lay out and stack 2 large pieces of heavy-duty aluminum foil. Mound sweet potato mixture into the middle and wrap in both layers of foil. Turn up edges and fold tightly to form a sealed package.

Place directly on thin layer of coals or on a grate over hotter fires (targeting about 400 to 450 degrees).

Cook 45 minutes to 1 hour, until potatoes are fork tender. Remove from fire and let cool slightly before unwrapping to avoid getting burned. If desired, transfer the mixture to another bowl. Sprinkle with nuts (optional) and add chopped cilantro before serving.

1st Place, Bill Leeke, troop commissioner, Indianapolis, Ind.

  • 4 baby back ribs
  • 6 onions
  • your favourite bbq rub
  • 1/2 a litre of ketchup
  • 100 grs of smoked bacon
  • 100 ml of maple syrup
  • 50 ml of apple cider vinegar
  • 100 ml of bourbon
  • 1 tbsp of Worcestershire sauce
  • 600 grams of beans
  1. Take the silverskin off the ribs by sticking a dull dinner knife between the bones and the silverskin. Lift the silverskin so you can get a finger underneath and pull it off. Sprinkle an even layer of the dry rub on both sides of the ribs.
  2. Grease the inside of the dutch oven with some pork fat or butter. Slice the onions roughly into rings and stack them along the inside of the pan.
  3. Roll the baby back ribs up and place them in the dutch oven against the onion rings.
  4. Now fill the pan with the rest of the ingredients.
  5. Fire up your barbecue with a temperature of 140 to 150°C (284 to 302F).
  6. Place the dutch oven and close the lid.
  7. After 3 hours you are rewarded with a complete meal.

Big thanks to Kamado Joe for sponsoring this post.
Please return the favor by visiting their website.

Prepare a fire (see How to Cook in a Dutch Oven) and arrange the coals for baking.

Mix dry ingredients together in a large bowl. Cut in 3/4 cup of lard with a pastry blender or 2 knives until lard is in pea- to walnut-size pieces. Stir in milk until dough looks shaggy. Transfer to a floured work surface and knead just slightly until it comes together. Pat dough out 3/4 in. thick.

Cut biscuits using a 2 1/2-in. round cutter, patting out scraps until all the dough is used.

Arrange biscuits in a greased 4- or 6-qt. (10- or 12-in.) camp dutch oven so they're touching but not scrunched. Cover with lid and coals as directed in How to Cook in a Dutch Oven.

Cook biscuits until they're browned and puffed, 10 to 12 minutes.

Remove pot from fire and uncover. Serve biscuits with butter and honey if you like.