Cooking-Outdoors » Cast Iron Cooking

Camp Chef 20th Anniversary Limited Edition Dutch

It’s a good day when something new arrives at the front door! My Dutch oven friends at Camp Chef sent me one of their new Camp Chef 20th Anniversary Limited Edition Dutch ovens to try out.

You see, they have been in business for 20 years and wanted to share this with everyone by releasing a limited edition Dutch oven! Becuase they are turning 20 in 2010 0nly 2010 units will be produced. My limited edition is number 440.

This Anniversary Dutch oven is a 6 qt 12″ Dutch oven and is made from their advantage cast iron. It’s pre-seasoned so it will be ready to go, just wash and cook.

Order your Model #SDO12CC Limited Edition 20th Anniversary 12″ Dutch Oven now, because once they’re gone, they’re gone.

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

Pulled Pork the easy way.

Really good Pulled Pork takes hours of low and slow cooking and it worth every second! When your camping or just cooking outdoors you may not have a smoker available or the time. Thats where those trusty Dutch ovens come in!

Here is an article I wrote for Camp Chef about cooking Pulled Pork in a Dutch oven, hope you enjoy it!

Camp Chef Blog – Pulled Pork

Ingredients
4lb Pork shoulder roast with bone in
6 cloves of garlic sliced into slivers
1 bottle of beer
12” Camp Chef Dutch oven
Favorite BBQ sauce
Sandwich buns
Approximately 100 coals

Rub
¼ cup coarse salt
¼ cup (packed) dark brown sugar
¼ cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
½ teaspoon cayenne pepper
½ teaspoon celery seeds

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

Stove Top Corn Bread

Do you love Cornbread? One of my readers, Laura from Dallas, Texas, does and she wants to know how to do it on a stove top! Not something I have ever done with Cast Iron before so I dug up some help and I thought I would share the info with you.

From Laura:

Question for you–by the way, LOVE your website. I get really jazzed about cooking outdoors when we go camping and motivated to do more on our giant hibachi at home.

I want to try cornbread in my cast iron skillet on our camp stove (may not be possible to cook it on the big community campfire on our camp out). I do not have a dutch oven though. Do you think it would work to cover the skillet with a couple layers of foil and cook it on the stove/fire for a bit? How long?

Thanks for any advice you might be able to offer.

Laura

Here is where I contacted my friend Natalie Brown from Camp Chef

Gary,

I’m not sure how well it would work with just the tinfoil, but I think if she used it with the Dutch oven dome it should work. We have never done it over an open fire, but we have done it on one of our stoves, and it worked great. We used our trivet on the bottom http://www.campchef.com/store/item/156/TRDO_Dutch_Oven_Trivet.html#, and then put the pan on that and then covered it with the Dutch dome. The trivet allows more heat to circulate around the pan, so you will get a more even heat and won’t completely burn the bottom.

I hope this helps! Let me know if you have any other questions.

Natalie

Thanks Natalie!!

And here are my final thoughts:

Laura,

Did some fast research and came up with this: http://www.deltablues.net/cbread.html

Great article and it should do what you want to. I am going to try this myself.

Also you could use a “Dutch oven Dome” or try flipping the bread in the pan if you don’t want a pale top. I don’t think the foil will help much and I wouldn’t place coals on the foil. But it will keep the bugs and flora out!

Another thought would be to make corn bread cakes like a drop biscuit.

Give it a try, good luck!

Send me a couple of pictures if you can.

Laura’s final comments:

Thank you for the very helpful information. I like your idea about dropping the dough like biscuits. I think I may try this, flipping them for even coloration.

It’ll be be fun to experiment and a bonus if it actually works. I will take pictures and good mental notes and report back to you:)

We are in Dallas, Texas — married to a native Dallas-ite, been here 15 years myself and we have 3 little boys ages 9,7 and 5 in December.

Thanks and I’ll enjoy going through your website more.

More later,

Laura

Well now you know and I hope all of this info helped Laura, I certainly learned something new. Laura, thank you so much for your question and for being a loyal reader. You make Cooking-Outdoors a worthwhile endeavor for me.

If anyone would like to and their thoughts to this issue or have any questions of their own, please send them our way via the comments or email!