Dutch oven Split Pea Soup recipe

6419108185 962f22268a m Dutch oven Split Pea Soup recipe Cooked peas have always and I really mean always, fallen into the category of never ever eat. I know that is blasphemy to some and other may stand up and applause with me but I have many bad memories of being forced to eat my peas as a child. The category I would place them under is survival food well below the grubs, slugs, and crawly things that I would consider a delicacy. Fresh peas such as snap peas and sugar peas are a big win for some strange reason and Split Pea Soup defies all reason for me. Frankly, I just love Split Pea Soup!

Split Pea Soup is a comfort food on my list, rich aromas, creamy consistency, flavorful tastes that just warms me to my toes. I like mine chunky so I can define the tastes as I eat. Ham is necessary, carrots and a dash of spices round out the taste profile that I enjoy. A hearty bread to accompany my soup and I forget all of those painful memories of my childhood.

Some recipes are just too good to keep to yourself and my friend Nancy Smith had to agree or she would not have shared this recipe with me. Nancy brought this to a soup potluck at work several years back and I, after several bowls, decided that I had to have the recipe. She was kind enough to deliver upon my request.

Nancy made a point to explain the history of the recipe with me. She received the Split Pea Soup from her mom; they had been cooking this for years. Well, it turns out that her mom found the recipe in a magazine many years ago and has since lost the source of it. Therefore, the author is unknown and I will not be able to give proper credit here. If anyone can locate the original source, let me know and if you know the author … give him or her, a big hug for me!

This recipe, as you can see in my new video, was cooked in a 12” Camp Chef Dutch oven on their three burner Big Gas Grill. I created a new beer bread for the show also but that recipe must wait as I am refining it a bit.

Split Pea Soup

6419085335 3de5f870d5 m Dutch oven Split Pea Soup recipe Ingredients

1 tsp sugar

1 cup dry peas

1/8 cup dried barley

1/2 small chopped onion

1/2 tsp salt

1/4 tsp pepper

1 bay leaf

1 clove garlic

4 whole allspice cloves or a dash of powdered

2 slices of bacon chopped or 1 cup chopped cooked ham

1 cup celery chopped

6419091329 e9e5e36a52 m Dutch oven Split Pea Soup recipe2 carrots sliced

6 cups chicken broth

1 tbl butter

Preparation

Place all ingredients in a 12″ dutch oven. Cook for two hours or cooked to the point where the peas start to burst and the celery and carrots are soft, its time to bend the soup to your personal preference. I like mine chunky.

Serve with a hearty bread of your choice and enjoy!

Dutch oven Split Pea Soup recipe
Print
Recipe type: Soup
Author: Unknown
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Ingredients
  • 1 tsp sugar
  • 1 cup dry peas
  • 1/8 cup dried barley
  • 1/2 small chopped onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 bay leaf
  • 1 clove garlic
  • 4 whole allspice cloves or a dash of powdered
  • 2 slices of bacon chopped or 1 cup chopped cooked ham
  • 1 cup celery chopped
  • 2 carrots sliced
  • 6 cups chicken broth
  • 1 tbl butter
Instructions
  1. Place all ingredients in a 12″ dutch oven.
  2. Cook for two hours or cooked to the point where the peas start to burst and the celery and carrots are soft, its time to bend the soup to your personal preference.
  3. I like mine chunky.
  4. Serve with a hearty bread of your choice and enjoy!

 

 

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”
fire052 Dutch oven Split Pea Soup recipe



Taking Your Dutch oven to the Max, part 2

5859115894 d4ff737caf m Taking Your Dutch oven to the Max, part 2 My love for BBQ, Grilling, Dutch oven cooking and Open fire cooking has allowed me to try many different styles of cooking. Recipes galore have been available to explore, compare, deviate from and blend with my outdoor cooking arsenal. However, when I get the desire for some down home comfort food, I usually go to my Camp Chef Dutch ovens for inspiration and fulfillment. Creativity has inspired countless dishes while inspiration has created a few clever tricks to do what cannot be done, (So they say).

In this, three part series, “Taking Your Dutch oven to the Max” I am sharing with you some of my “aha” moments of creation while Dutch oven cooking. Part one explored transforming your Dutch oven into a Kabob Grill (Taking your Dutch oven to the Max part 1).

Part two is a takeoff from my love of BBQ – Smoke!

5858437119 b9f9d9f816 m Taking Your Dutch oven to the Max, part 2 Yes, you can smoke food in a Dutch oven!

Not like BBQ or even close to traditional BBQ, though I have eaten some mighty tasty BBQ recipes cooked in a Dutch oven, you can and should try adding a little bit of smoke to your next Salmon, Chicken or Pork chop recipe. Now, do not get me wrong, I am not saying add smoke sauce or bottled smoke flavor. I am saying smoke, as in real wood chip smoke!

No fear here and no splinters in your food either!

You have probably seen those smoker boxes they sell next to the BBQ’s and Grills at your favorite outdoor cooking store. They come in several sizes and materials. The one that caught my eye was the cast iron one. Cast iron smoker box = Cast iron Dutch oven = smoking in Cast iron = smoking in my Dutch oven and so the thought process went.

5858995624 1bec2a7b8d m Taking Your Dutch oven to the Max, part 2After sharing this new discovery with a few friends one mentioned that they knew someone else that did something like this also. Oh well! Dashed my dreams of patenting this concept and hanging around on the beach watching those big checks roll in!

Dutch oven smoked Salmon

This technique will work with almost any type of food you choose but keep in mind you do have a short smoking window of about 30 – 45 minutes depending how many wood chips you use. I choose Alder chips for my recipe, it blend very well with Salmon. You could use Apple, Mesquite, Hickory, Cedar or many of the other flavors of wood out there. Just take the time to match it up with your food.

5858472903 2d7d5cb530 m Taking Your Dutch oven to the Max, part 2 For Dutch oven smoking, I do not soak my chips, they go in dry.

This was also the first time that I used “Coconut” Briquettes from www.Coshellcharcoal.com and they are fabulous!

Steps:

  1. Place a hand full or two of wood smoker chips onto the bottom of your Dutch oven
  2. Place a wire trivet over the smoker chips
  3. Line the inside bottom and sides of your Dutch oven with aluminum foil
  4. Poke several holes in the bottom of the foil. I used a sharp knife for this
  5. 5859045080 042c45fef6 m Taking Your Dutch oven to the Max, part 2 Pre-heat your Dutch oven with coals (12″ = 12 coals, 14″ = 14 coals, etc) on the bottom for 10 – 15 minutes to get the chips smoking
  6. Place your food on the foil
  7. Cover and add coals to the top (12″ = 8, 14″ = 10, etc depending on what you are cooking)

The cooking process will vary depending on what you are cooking and how long till it’s done. I can’t help you there, but for my Salmon and Pear slices, I cooked them for 20 minutes.

That’s it! Really!

Just follow these simple steps to add a unique flavor to your next Dutch oven meal.

5858541095 498f068ba6 m Taking Your Dutch oven to the Max, part 2One final pointer: If you are cooking some thing with a lot of juices, then place an insert over the foil or just poke some holes on the sides instead of the bottom. You don’t want those chips to get wet!

Give this a try and let me know what you smoked in your Dutch oven!

For more pictures visit my Flicker page: http://flic.kr/s/aHsjvergVs

 

Gary

“Taking your Dutch oven to the Max part 3″ coming up next.

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”
fire052 Taking Your Dutch oven to the Max, part 2



Cast Iron Skillet Up-side Down Cake!

Are you looking for a easy cake to bake in your BBQ? You’ve never baked in your BBQ? Well it’s time! Your barbecue grill is an oven and you should use it like one. This recipe is the perfect starter recipe for giving it a try. Just remember one thing – indirect heat! If you don’t you’ll have burnt cake ….


5084918589 ebb796bd67 m Cast Iron Skillet Up side Down Cake! 5085516950 6be1de5153 m Cast Iron Skillet Up side Down Cake! 5085518516 e524923172 m Cast Iron Skillet Up side Down Cake! 5085519680 58c58460c7 m Cast Iron Skillet Up side Down Cake! 5084925039 c22c616442 m Cast Iron Skillet Up side Down Cake! 5085522718 b62f0bdfb2 m Cast Iron Skillet Up side Down Cake! 5085524176 4e8abdb372 m Cast Iron Skillet Up side Down Cake! 5085525714 9de8b4a190 m Cast Iron Skillet Up side Down Cake! 5085527086 98e8d1014e m Cast Iron Skillet Up side Down Cake! 5084932071 88f727edae m Cast Iron Skillet Up side Down Cake! 5085530350 8ab203b474 m Cast Iron Skillet Up side Down Cake! 5085532118 c28a1cfc61 m Cast Iron Skillet Up side Down Cake!

Cast Iron Skillet Up-side Down Cake

 

2 large peaches, peeled and sliced

½ tsp pumpkin spice – divided

¼ cup melted butter

½ cup brown sugar, packed

1 package of spice or yellow cake mix

10” cast iron skillet

BBQ grill – charcoal or gas

Preheat grill to 350° F.

Mix cake mix according to package instructions. Peel and slice peaches. Heat skillet on grill and melt butter, add brown sugar and a ¼ tsp of pumpkin spice. Mix remainder of spice into cake mix. Place peaches in bottom of skillet in a even layer. Pour cake mix over the peaches.

Bake on indirect heat for 35 to 40 minutes or until a tooth pick inserted into center comes out clean.

Place a 10” plate on top of the cake and very carefully turn over and serve. (Don’t leave it in the skillet! It will continue to cook and burn your cake)

Until next time!

Gary

“Get out of the kitchen! Light the fire! Start cooking outdoors”
fire052 Cast Iron Skillet Up side Down Cake!



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