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Dutch ovens

Discussion in 'Food Forum' started by kool aid, Feb 12, 2005.

  1. kool aid

    kool aid MR.10mm

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  2. longwinters

    longwinters

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    Thanks, I will take a look at it. Always use cast iron for cooking.

    Long
     

  3. MrsKitty

    MrsKitty

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    Koolaid,

    I love your avatar! :)
     
  4. kool aid

    kool aid MR.10mm

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    Thank you!
     
  5. Sixgun_Symphony

    Sixgun_Symphony NRA4EVR

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    Interesting website, thanks!
     
  6. Str8shootr

    Str8shootr

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    I used to run a Boy Scout troop, and I spent many hours teaching our young guys how easy it is to eat really well in the woods on dutch ovens. Great for buscuits and gravy (their favorite), and lots of roasts, stews etc.

    Their favorite, was we would buy frozen pizzas that just fit the bottom of the oven. Go figure.

    Its been years, but when I run into one of them, they always talk about how great the food was when I was Scoutmaster. LOL
     
  7. Sixgun_Symphony

    Sixgun_Symphony NRA4EVR

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    That would be good. How do you make the gravy?
     
  8. Str8shootr

    Str8shootr

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    Here is how I make it:

    I use Jimmy Dean mild sausage or the equivalent.

    Brown the sausage in a skillet or dutch oven over the fire.

    I like to leave the sausage in meaty chunks not chopped up to fine. When it is brown, throw in some flour (for a pound of sausage probably 1/2 cup flour would be enough) Cook the flour and sausage together until the flour is incorporated and not grainy anymore, even brown the flour a little, but not too much. Add 2 cups of milk (again for 1 pound of sausage) and stir as it thickens. If it is too thick, add more milk until you get the thickness you want. Bring to a boil then turn down the heat and salt and pepper to taste. I like lots of pepper.
     
  9. El Duderino

    El Duderino Go Gators!

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    My wife hates is when I give her the Dutch Oven.

    ;f
     
  10. RonC

    RonC

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    Our BSA troop uses the ovens too. The outdoor kind have legs and a rim on the lid while the domestic ones have neither, being designed to put in a ragular oven.

    We would do the bisquits in the oven and the gravy in a big cast iron skillet. Once the flour is added to the sausage grease, and you have a smooth paste, add the milk until you have the consistency you want.

    Over charcoal, the oven does not get real hot so that we always cooked bacon or sausage separately. It takes too long in the oven.

    Lodge includes a few recipe cards with their ovens. The mountain man breakfast was always a winner.