Yeah, I've learned to tweak this over the last couple years out in the field this using coals on top. Thanks for the tips, guys. Another alternative to the dough is using Pillsbury crescent roll mix...the one that comes in the tubes.
you could have cut the cooking time in half if you places about 10 coals on top of the dutch. that would have cut down on the over-crisp bottom. But what a great idea. I will use this on my next trip to the woods. thanks
@arlin1980 Popular lore is Dutch Oven is a term for similar cooking pots that settlers and early immigrants of the USA used...some say they originated in Holland or made by someone who came from there. :-)
ya the crispy/burnt effect on the bottom was from the coals all being on the bottom... -3/+3. if you don't know what that is, for whatever diameter the oven is you subtract 3 from it which is the coals that go under, and add 3 to the top. so if your oven is 12 inches, that means 9 coals below, and 15 coals on top.
For what its worth I did this while camping a few week later and it turned out fabulous! It took longer to bake but the bisquick crust was thick and moist. The whole thing was about two inches thick. Don't be afraid to add other veggies and more meat. I had to add some coals to the top at the finish to help melt the cheese. This will become a camp breakfast custom for sure.
@navavids the trick is only eight coals on bottom and about fifteen on top. Take it off bottom coals after 20 minutes and leave on top coals only for about another ten minutes.
Yeah, I've learned to tweak this over the last couple years out in the field this using coals on top. Thanks for the tips, guys. Another alternative to the dough is using Pillsbury crescent roll mix...the one that comes in the tubes.
navavids 4 months ago
you could have cut the cooking time in half if you places about 10 coals on top of the dutch. that would have cut down on the over-crisp bottom. But what a great idea. I will use this on my next trip to the woods. thanks
hamm336 4 months ago
Comment removed
arlin1980 1 year ago
why do they call it a dutch oven ?? It has nothing to do with any dutch cooking style !!
arlin1980 1 year ago
@arlin1980 Popular lore is Dutch Oven is a term for similar cooking pots that settlers and early immigrants of the USA used...some say they originated in Holland or made by someone who came from there. :-)
navavids 11 months ago
ya the crispy/burnt effect on the bottom was from the coals all being on the bottom... -3/+3. if you don't know what that is, for whatever diameter the oven is you subtract 3 from it which is the coals that go under, and add 3 to the top. so if your oven is 12 inches, that means 9 coals below, and 15 coals on top.
metabolife 1 year ago
For what its worth I did this while camping a few week later and it turned out fabulous! It took longer to bake but the bisquick crust was thick and moist. The whole thing was about two inches thick. Don't be afraid to add other veggies and more meat. I had to add some coals to the top at the finish to help melt the cheese. This will become a camp breakfast custom for sure.
navavids 2 years ago
@navavids the trick is only eight coals on bottom and about fifteen on top. Take it off bottom coals after 20 minutes and leave on top coals only for about another ten minutes.
bsasm327 1 year ago