Cooking Outdoors Grilling, Camp and Dutch oven Cooking! » 2008

Dutch oven Onion Beer Bread.

Fresh hot bread with your meals? Anyone can bake, delicious Dutch oven Beer Bread, is what I’m talking about. When I grilled my London Broil with Tuscan Rosemary rub I just had to have some fresh bread added to the menu. Beer bread is the easiest bread I have ever made. In-fact I refused to make bread due to my mis-conceptions about bread in general. When I was showed how easy this is to make I was hooked on Beer bread. I have a couple of dozen recipes now and continue to look for more. I have also overcome my fear of making bread as you have read about in my Barbecued Sourdough bread for beginners article.

All you need is 4 ingredients to make your first bread, Self-rising flour, sugar, salt and a very cheep beer. You can and I do add other ingredients to and some zip to the bread but it really is quite good with just the basics. It has sort of a sourdough smell to it, you might say it’s a hearty bread also. There is no kneading, no bread machines, no rolling pins, no riseing and it take no time to make. So lets get making!

Dutch oven Onion Beer Bread

3 cups self rising flour

3 tbs sugar

1 tsp salt

1/2 cup onion flakes

1/4 cup dried parsley

1 can very cheep beer (light)

Mix all of the dry ingredients together. Pour the whole can of beer in. The take your hand and mix it all up. You have a moist blob of flour when your done. Don’t go adding more flour, it’s supposed to be a wet glob!

Now dump this blob into a well greased 10″ Dutch oven. Bake for 35 -40 minutes using the 3 up/3 down method using the exact amount of coals for your Dutch oven.

(What?, You better read 6 Tips for a Beginner Dutch oven Cook if you don’t know what I mean)

When it’s done (use your nose) take the loaf out and give the bottom a good rap with one of your knuckels. It should go “thump”, that means it is really done.

Set it aside to cool for as long as you can stand it. Slice, add some butter – just try and have just one!

“Get out of the kitchen! Light the fire! Start cooking outdoors”

Looking for guest writers!

Hi everyone!

One of the most popular post on Cooking-Outdoors.com is from my friend Lynda in East Africa. Her post on the Potjie pots can be found here. Because guest post are so much fun and I always learn something new, I would like to encourage you to post an article on Cooking-Outdoors.com.

Your post can be about anything having to do with cooking outdoors! BBQ, Dutch ovens, Camp fire cooking, Foil cooking, Cooking from another country, Cooking in your Fire pit. Cooking with the family, etc. I will be happy to give you full credit and link to your web site or blog.

First time writers and seasoned pro’s are welcome. If you are interested please email me at:

Blog-admin@cooking-outdoors.com

Thanks everyone

“Get out of the kitchen! Light the fire! Start cooking outdoors”

Grilled London Broil with a Tuscan Rosemary rub.

London broil is a cut that I would marinate for a few hours then slap it on the grill. It needs to be tenderized and broken down and a marinade does the trick. Sometimes you just don’t want to go with the flow, so I decided to try a dry rub. I choose a rub from on of my favorite books Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazesby Steven Raichlen. His “Dry Tuscan Rosemary Rub” was the perfect choice for my London Broil. Fast to put together and the smell of Rosemary was delicious.

Here is what I did:

I took a 1lb London broil, washed it clean (just water), patted it dry and coated with some Oilive Oil.

Dry Tuscan Rosemary Rub

1/4 cup dried rosemary

2 tablespoons dried oregano

1 tablespoon dried crumbled sage

2 tablespoons dried garlic flakes

1/4 cup coarse salt

2 tablespoons cracked black peper

Coat your London Broil with the rub about 1 hr before grilling. Make sure to coat all sides.

Oil up your grill, in my case I use a Weber gas grill. I wouldn’t advise searing, you’ll just toast the rub. Cook on meduim heat till it is done to your taste.