Dutch oven cooking can be as easy as boiling water. For my first Dutch oven cooking segment on KMTR, I chose two super simple recipes. When new to Dutch oven cooking, go for easy to begin with. Once you get the hang of cooking with cast iron and coals, the possibilities are endless.
3-INGREDIENT BERRY COBBLER
- 2 cans pie filling
- 1 box cake mix
- 1 can 7-up or Sprite
Dump both cans into a 12″ Dutch oven and spread evenly on the bottom. Sprinkle cake mix evenly over the top of the filling. Pour 7-Up or Sprite over the top of the filling. Do not mix. Place over 8-10 heated briquettes and cover. Place 10-15 heated briquettes on the lid. Cobbler is done when top is nicely browned. Cooking time is about 45 minutes, give or take 10 minutes depending on weather conditions.
ALTERNATIVES: Instead of pie filing, fresh fruit can be substituted. Use a pie filling recipe to determine added ingredients such as sugar, flour, salt and spices.
VARIATIONS: Blueberry Pie Filling with Vanilla Cake Mix, Cherry Pie Filling with Chocolate Cake Mix, Raspberry Pie Filling with Lemon Cake Mix, Apple or Peach Pie Filling with Spice Cake Mix, Strawberry Pie Filling with Strawberry or Confetti Cake Mix.
ONE POT BAKED BEANS
- 1 pound bacon, chopped
- 1 cup diced onion
- 2-3 cups chopped bell peppers
- 2-4 sliced bratwurst
- 1 large can baked beans
- 1 can pinto, black or kidney beans
- 1 can great northern, navy or butter beans
- 1 small can tomato paste
- 2 heaping tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon molasses
Saute bacon and onion over a bed of coals in a 12″-14″ Dutch oven. Add remaining ingredients and stir well. Place over 8-10 heated briquettes and cover. Place 10-15 heated briquettes on the lid. Cook at least 30-45 minutes. To slow cook, place 4 coals under the Dutch oven and keep 4-6 coals on top. Replenish coals on the hour to keep temperature above 140º.
