Dutch Oven Pork

2 (10 count) Cans of Refrigerated Biscuits - you can also use baking powder biscuits 2 teaspoons Vegetable Oil or melted Butter 1/2 teaspoon Log Cabin Grub All-Purpose Seasoning or all-purpose seasoning 1 lb. Bacon, cooked and crumbled 1 Cup Grated Cheddar-Jack Cheese 1/2 cup chopped Green Onions Directions: 1. Preheat your 12" regular Dutch Oven to 350°F. 2. Put your bacon inside your dutch oven and cook till done. 3. When the bacon is done take out all the bacon and most of the bacon grease. You want to leave some of the grease so you get a good bacon flavor on the bottom of your biscuit. 4. Put all of the biscuits in the bottom of your dutch oven. Put the crumbled bacon on the top with some of the bacon grease. 5. Put the Cheese and Green Onions on the top and put the lid on. 6. Now to get 350°F in your Dutch Oven put 15 briquettes on top and 10 on the bottom. If you are using a Volcano Stove put 9 on the bottom and 15 on the top. Remember when you see steam coming out from under the lid you know it is done. This recipe is from Cabin Cooking Cookbook by Colleen Sloan on page 19 If you want to check out Colleen's books go here!!! Log Cabin Cookbook Index In our Dutch Oven Class on Feb. 13th we used Pop and Fresh Biscuits.

Bacon, Onion and Potatoes

1/2 Package Bacon 2 or 3 Onions 2 packages of frozen Potato Cubes 1 Green Bell Pepper, sliced 1 Yellow Bell Pepper, sliced 1 Red Bell Pepper, sliced Grated Cheese Directions: Warm 12" Dutch Oven. Place sliced bacon, diced onion, and sliced peppers in the bottom of the dutch oven. Cook till bacon is done. Add the 2 packages of frozen Potatoes. Cook till done!! Just before they are done add Cheese if you like. Cook till cheese melts. From our Dutch Oven Classes Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Dutch Oven Bacon Wrapped Tater Tots

Tater Tots = ready to use Bacon Cheese Things you can add onions, put an egg on top, and salsa. Directions 1. Pre-heat your 12" regular dutch oven. 2. Lay out 1 piece of bacon. Roll 1 Tater Tote then cut off. You should get 2 maybe 3 tater tots per bacon piece. Place in the bottom of you dutch oven bacon down. Continue to do this until bottom of dutch oven is full. 3. Back at 400 degrees for 25 minutes. Put 18 on top and 12 on the bottom. If you wait for the steam to come from under the lid. Then you will know they are done. 4.Then add the Cheese!! Should take another 5 minutes to melt.

Dutch Oven Ranch Pork Chops

1 Package Boneless Pork Chops 1 Can Cream of Chicken 1 Packet of Dry Ranch Dressing Directions: 1. Preheat your 12" regular Dutch Oven to 325°F. If you like add a little butter to the bottom or bacon grease. 2. Put Pork Chops on the bottom 3. Add Cream of Chicken on top of that 4. Sprinkle on top of that the dry Ranch Dressing 5. Put the lid on and cook 6. Now to get 325°F in your Dutch Oven put 13 briquettes on top and 8 on the bottom. If you are using a Volcano Stove put 10 on the bottom. Remember when you see steam coming out from under the lid you know it is done. Remember the slower you cook it the more tender the pork chop will be come. So, if you want to cook at 300°F put 11on the top and 6 on the bottom, but you will have to change them out in about 1/2 hour to 3/4 of an hour. When you do this just place the new briquette to the side of the one that is going and it will start the new briquette. If you are cooking at 300°F you will have to do this at least 2 times. You can serve this with rice or mashed potatoes. Yum!! Yum!!

Friendship Pork Meat Pie

2 Cups precooked Pulled Pork 1 Can Cream of Mushroom Soup 1 Cup Sour Cream 1 pkg. Frozen Mixed Vegetables 1 Onion, minced 1 tsp. Worcestershire Sauce Salt & Pepper to Taste Add Garlic & Onion Powder to liking 2 Pie Pastry Shells Directions: 1. Preheat and oil your 12" regular Dutch Oven to 350°F. 2. Place enough pastry shell in the oven to cover the bottom. 3. Put all the ingredients in the over and cover with the soup & sour cream. You can mix the 2 together and them put on top. 4. Put remaining pastry on top and brush with milk. 5. Now to get 350°F in your Dutch Oven put 15 briquettes on top and 10 on the bottom. If you are using a Volcano Stove put 9 on the bottom and 15 on the top. Remember when you see steam coming out from under the lid you know it is done. This recipe is from Lewis & Clark Cookbook by Colleen Sloan on page 38 In our Dutch Oven Class on Feb. 13th we using Pop and Fresh Bread instead of Pastry shells.

Octoberfest Ribs

2 1/2 Lb. Pork Ribs
3 to 4 lb. Sauerkraut, drained
2 Yellow Onions, peeled and quartered
2 Tart Green Apples, cored, quartered and peeled
1/4 cup Brown Sugar
8 Juniper Berries or 1 tbs. Caraway Seeds

In a 12" Dutch Oven, layer sauerkraut, onions, apples, and seeds. Be sure to warm and oil dutch oven before. Sprinkle with brown sugar and add rib's. Bake at 350 degrees for 2 hours or until ribs are tender. You will be able to smell the ribs when they are done in the Dutch Oven. Try not to lift the lid until the smell is there. If you do you will add 15 min. to the cooking time. This recipe is great served with Potato Salad or Cucumber Salad.

From the Log Cabin Holidays and Traditions page 102 New Book 96

https://ahappycamper.com/product/log-cabin-holidays-traditions-dutch-oven-cookbook-by-colleen-sloan/

octoberfest-ribs = pdf

Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Pigs in the Corn Field

Directions: Warm and oil your 12" deep Dutch Oven. On the bottom place diced slice vegetables like potatoes, celery, onion, ect. Pour a can of soup over of your choice, I like Southwest Pepper Jack from Campbells. Now line your dutch oven with half-ears of corn standing on end. I also like to put links of kelibasa sausage between the corn ears or your favorite sausage or even hot dogs for the kids. Put another can of soup over this. You can use the same flavor a different type if you like. Like Cream of Celery, Cream of Mushroom, Cheddar Cheese, Cream of Chicken, or whatever you like. Wait till you smell it and you see steam coming out from under your dutch oven lid.....then you know it is done!!! Just a little note.....make sure you can close the lid when you put the ears of corn in.....you want about 1/2 inch from the top of the lid. From our Dutch Oven Classes 4-14-2009 Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Plum Pork Chops

Ingredients
4 - (3/4 inch thick) Boneless Pork Chops
4 - Ripe Plums, pitted and quartered
3/4 cup pineapple juice………I did have a can of crushed pineapple so I got as much juice from that as I could and then just used enough crushed pineapple to make 3/4 cup.
2 Tablespoons Balsamic Vinegar
3 Tablespoons brown Sugar
1 teaspoon ground Cinnamon
1/4 teaspoon ground Ginger
1/4 teaspoon ground Nutmeg
Directions
Place the pork chops, and plums into your 12” regular Dutch Oven. Put pork chops on the bottom and then the plums. If you would like more than 4 plums you can add more to cover the chops. It just adds a little more moisture. Mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the pork chops and plums.
Just a suggestion use the Dutch Oven liners here for an easier clean up.
Put the lid on and cook. You can do it slow with 12 briquettes on top and 8 on the bottom. You will have to replace them before it is done. Wait till you see the steam coming out from under the lid and then you will know that it is done.

Dutch Oven Liners Link

https://ahappycamper.com/product/camp-chef-12-inch-aluminum-dutch-oven-liners/

PDFplum-pork-chops

Pork Chops & Scalloped Potato

Ingredients
• 6 Boneless Loin Pork Chops
• 2 small to medium Onions, chopped
• 2 tbs Butter
• 4 cups Potatoes, sliced very thinly (mandoline recommended)
• 1 can (10.75 oz) Cream of Mushroom Soup
• 1¼ cups Milk
Instructions
1. Oil & Preheat your 12” Dutch Oven to 350 degrees F
2. Heat a large Cast Iron Skillet over medium-high heat.
3. Melt 1 tbs of the butter in the pan
4. Brown pork chops on both sides; remove from pan and set aside.
5. Add the remaining 1 tbs butter to the Cast Iron Skillet and add the chopped onion.
6. Cook onions until they are soft.
7. In the same pan as the onions, add the condensed soup and gradually stir in the milk so you don't get lumps; set aside.
8. Slice potatoes and place in an even layer in the bottom of your Dutch Oven.
9. Place pork chops on top of potatoes
10. Pour soup mixture over pork chops. Wiggle the Dutch Oven a bit so the sauce distributes throughout the Dutch Oven.
11. Cover and bake at 350 degrees F for 30 minutes. You should have 15 Briquettes on the top and 10 on the bottom.
12. If you are lazy like me I do it all in the Dutch Oven!!

Pork Chops and Scolloped Potatoes PDF = Pork Chops & Scalloped Potatoes

Pork Tenderloin

A simple pork tenderloin recipe for the slow cooker with flavors of a fancy feast! The roast soaks up the wonderful flavor combination of onion, red wine and garlic, all of which come together at service to make a delicious au jus. 1 (2 pound) pork tenderloin, I pierced it with a fork so it would soak up the sauce. 1 (1 ounce) envelope dry onion soup mix 1 cup water 3/4 cup red wine 3 tablespoons minced garlic 3 tablespoons soy sauce , I used low salt freshly ground black pepper to taste Directions: Place pork tenderloin in 12" Regular Dutch Oven with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook with 15 briquettes on the top and 10 on the bottom. Serve with cooking liquid on the side as au jus. Servings: 6 Recipe by: chowsito Nutrition per serving: Calories: 180 Total Fat: 4 g Saturated Fat: 1 g Cholesterol: 66 mg Sodium: 918 mg Total Carbohydrates: 6 g Dietary Fiber: 0 g Protein: 24 g

Pulled Pork

4 Cups sliced Pork 1 Cup Coffee Garlic Powder, put on to your liking Black Pepper, to you liking Onion Powder, to your liking Vinegar Water Solution to tenderize 1 Tb. Log Cabin Seasoning Directions: Preheat and oil your 12" Dutch Oven. While you are doing that cut up your pork into strips. Spray Vinegar water mixture over the top of your pork. Then add garlic, black pepper, and onion powder. Plus the Log Cabin Seasoning. Next add on cup of coffee. It does not matter if it is hot or cold either will work just fine. It can be decaf too! Stir everything up. Next put it on to cook.. You want it to cook at around 300 degrees. Put 12 on top and 8 on the bottom of your dutch oven or use 10 in your Volcano Cooker. Nice and slow cooking here. In about 45 minutes take the lid off and stir everything around good so that you brake up the meat into it individual sizes. Try not to lift the lid until you smell your pulled Pork. If you do you will add 15 min. to the cooking time. When it is done you will see little puffs of steam coming out from under the lid. Your will have to replace your briquettes at least once. However, if you have a Volcano you should be just fine with you 10 briquettes for the whole time you need to cook your pork. Cooked in the A Happy Camper Dutch Oven Class in May 2012 Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Zesty Lemon Spareribs

6 lbs. Spareribs, cut into serving pieces 1 - 6 oz. Frozen Lemonade Concentrate, thawed 3/4 cup Barbecue Sauce - your favorite Directions: Place your Pork in a Dutch Oven they will fit into....probably 12" Deep. Add enough water to cover the pork. Heat to Boiling then reduce the heat to low. Cover and simmer about 1 1/2 hours or until tender. Remove the pork and place in a 9 x 13 pan. Mix lemonade concentrate and BBQ sauce. Pour over the pork; turn pork to cover with marinade. Cover and refrigerate, turning pork occasionally, leave at least 4 hours in the refrigerator or up to 24 hours, but not longer. Heat your BBQ Grill. Remove pork from marinade, keep the extra marinade for later, and put on BBQ Grill. Put them meat side up. If ribs are 4" long put on Medium heat for about 30 minutes, turning and brushing the extra marinade on them each time. You want them nicely glazed and heated through. When you are done just discard the rest of the marinade.

Dutch Oven Pork

Policy

Webcams

Resources

Policy

Webcams

Resources

Your Items

Your Items