Dutch ovens are a versatile way to cook outdoors

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    • Into the fire: Tips on keeping that Dutch oven ...

      1. Choose the right Dutch oven for you. A Dutch oven with short, metal legs and a flat, rimmed lid is designed for outdoor use with charcoal. The legs keep the pot up and over the hot coals belo...

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      Into the fire: Tips on keeping that Dutch oven cooking

      1. Choose the right Dutch oven for you. A Dutch oven with short, metal legs and a flat, rimmed lid is designed for outdoor use with charcoal. The legs keep the pot up and over the hot coals below while the rimmed lid holds hot coals above. A smooth-bottomed Dutch oven with a domed lid is designed for indoor use, or you can place it on the cooking rack of a gas or charcoal grill. If unsure which to buy, go for the indoor model — you’ll likely put it to more use, says Matt Pelton, who outlined the basics of Dutch oven use in his 2013 book "The Cast Iron Gourmet."

      2. Prepare your charcoal, if using. Many Dutch oven aficionados start their charcoal and cook atop special metal cooking tables that lift the action up to a more accessible height. Still, you could use a flat, bare patch of dirt, as George and Carolyn Dumler, authors of "Southwest Dutch Oven," used to do. Mark Hansen, author of "Dutch Oven Breads" and a blogger at marksblackpot.com, has set up a 2-foot square of bricks on which to build his fire. Have sturdy, heavy-duty oven mitts to handle hot cooking pots and charcoal starters.

      3. Be flexible, if you like, but be safe. One can use an outdoor Dutch oven indoors and an indoor Dutch oven outdoors with some forethought and a little ingenuity. Just be aware — and careful — of the features unique to each.

      Put a baking sheet under the legs of an outdoor Dutch oven so the legs don’t get caught in the rack of your grill or kitchen stove. Take care in positioning the legs over a stove-top burner. Outdoors, place an indoor Dutch oven on a trivet or stand if cooking over charcoal. Letting the pot come in direct contact with the coals will create hot spots, Hansen says.

      An indoor Dutch oven’s domed lid need not prevent cooking with charcoal. Lesley Tennessen of Holiday Hills, Ill., director of the Blackhawk Dutch Oven Cooks chapter of the International Dutch Oven Society, an organization of avid Dutch-oven cooks, uses the leftover tin from a frozen pie and molds it to the lid. The rim of the pie plate holds the coals in place, she says. Have a trivet to place the lid on, too, because the lid will be hot.

      4. Watch the heat when using charcoal. "If people learn to control the heat, they’ve got it made," says Bruce Tracy, author of "Dutch Oven Baking." Put more charcoal pieces on the lid of the Dutch oven than below the pot. Why? Heat rises, he notes. Beginners should go with charcoal briquettes until they get a grasp of how to cook various foods over hot coals.

      5. Biggest mistake in Dutch oven cooking? "Too much heat, almost always and especially with baking," Tracy says. "The Dutch oven is so efficient. It is an enclosed heat sponge." Tracy says most coals are good for about one hour, which is usually the longest most recipes will take.

      — Source: McClatchy News Service

  • Canceling an annual camping trip deprived Ron and Kat Clanton of Navajo-style, fry-bread tacos and other campfire favorites.
    Yet amid extreme fire danger and skies turned smoky from recent wildfires, the Clantons can’t be deterred from their passionate pursuit of Dutch-oven cooking. Any outdoor venue — from local, day-use parks to his own backyard — suffices for Ron Clanton, founder of Rogue Dutch Oven Cookers, a chapter of the International Dutch Oven Society.
    “Right now, you can’t have any kind of open fire,” says the 72-year-old Medford resident. “But we still like to Dutch-oven cook.
    “If we can’t get up into the mountains to go camping, at least we can spend a couple of days at the park.”
    To satisfy his craving for cast-iron cookery, Clanton planned a recent picnic of Coca-Cola chicken, biscuits and peach-apricot cobbler for family and friends. Using a portable, metal table designed for use with Dutch ovens, Clanton prepared and served each dish on the grounds of Eagle Point’s Butte Creek Mill, which hosts the Rogue Dutch Oven Cookers several times annually. The group’s biggest public event is a Thanksgiving feast served the second Saturday in November for about 300 diners.
    “There’s nothing you can’t cook in ’em,” says Clanton, citing show-stoppers like turducken, a deboned chicken stuffed inside a deboned duck that's stuffed inside a deboned turkey. Comfort-food classics such as chili can easily be assembled at a picnic table and simmered over coals arranged in a barbecue pit, says Clanton. Even a metal trash-can lid lined with briquettes works in a pinch, he adds.
    “You can go to some of the parks here in town,” says Clanton. “Your Dutch-oven cooking on your patio is great.”
    Cooks too often dash between their outdoor grill and indoor kitchen to oversee both main dishes and accompaniments, says Clanton. Pressing a Dutch oven into side-dish service can simplify summer meals, adds Clanton, who is the chef for a local retirement community.
    Dutch-oven cookbook authors agree.
    “You can have someone making a jambalaya in a Dutch oven on one side of the grill and grilling a whole fish on the other side,” says author Jamie Purviance, of El Dorado Hills, Calif., for a recent story in the Chicago Tribune.
    Even enameled Dutch ovens intended for indoor use can make the transition to outdoor grills or — with a trivet or some form of support — to campfires, according to the Chicago Tribune. Traditional cast-iron pots, so indispensable in pioneer days, are rugged cooking vessels mounted on legs that can straddle burning charcoal or wood. Lids are flat and rimmed so hot coals can be placed on top to cook the pots’ contents from two directions — just like foods in a modern oven. These tried-and-true Dutch ovens have earned the loyalty of Clanton and fellow aficionados.
    A cast-iron griddle is redundant, says Clanton, when a Dutch-oven lid is at hand. He uses the flat surface to cook bacon, eggs and pancakes while camping out. The famously heavy lid also keeps foods’ essential oils and aromas in the Dutch oven, concentrating flavors, according to Bruce Tracy, author of “Dutch Oven Baking.”
    Baked goods, including breads, rolls, muffins and desserts, abound among the 580 recipes that Clanton has posted to his blog at http://roguedutchovencookers.blogspot.com.
    Reach freelance writer Sarah Lemon at thewholedish@gmail.com.
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