Dutch Oven 101
Dutch oven cooking and demos are always popular at our store events! So we have some Dutch Oven cooking tips that you can always reference plus a recipe to enjoy,
NUMBER 1: PICK THE RIGHT FUEL
Charcoal briquettes create a more uniform heat than your average campfire coals, plus they last longer. You want the brand of briquettes you used to be consistent in quality and have uniform size. This will produce a predictable heat.
NUMBER 2: KNOW YOUR COOKING TEMPERATURE
You want to know the heat of the oven. That can be hard to gauge when you’re outside with no thermometer; here’s how to heat your oven to within a few degrees of 325 every single time. Take the diameter of your oven and then double it. That number is how many charcoal briquettes you need to heat your oven.
For Example: If you have a 12-inch oven you need 24 briquettes.
If the recipe calls for a temperature other the 325, simply add or subtract two briquettes to raise or lower the temperature by 25 degrees.
If the recipe calls for biscuits to be baked at 375 degrees, add four briquettes to the original amount.
NUMBER 3: HEAT EVENLY
It is essential to heat your oven equ
ally so that you don’t burn the contents. To do this the briquettes should be spread evenly below the oven, then place one briquette on either side of the ovens central handle, the rest of the briquettes should be spread evenly around the perimeter.
With dutch oven cooking there will always be hot spots to compensate for this lift and turn the oven 90 degrees every 15 minutes.
NUMBER 4: REPLENISH THE BRIQUETTES
Briquettes last around 30 minutes. If you have a recipe that requires a longer cook time, add more briquettes about every 30 minutes to keep the temperature where it needs to be.
NUMBER 5: DON’T OVER COOK THE BOTTOM
Baked goods in a dutch oven tend to cook faster on the bottom. To keep the bottom of your dish from becoming over cooked you need to remove the oven from the bottom charcoal after two-thirds of the baking time has passed.. The bottom will retain enough heat to finish cooking while giving the top time to catch up.
Pineapple Upside-Down Cake
Size oven: 12 inches Briquettes needed: 24; 16 on top, 8 on bottom
1/4 cup butter1/2 cup brown sugar 1 can sliced pineapples pecan halves Maraschino cherries 1 full-sized yellow cake mix
- Melt butter and sugar in oven.
- Arrange pineapple slices on top of sugar and butter. Arrange pecan halves around pineapple and put a cherry in the center of each ring.
- In a separate container, prepare cake mix according to package instructions.
- Pour batter over pineapple slices and bake according to cake mix directions.
- When cake is done, remove oven from heat, remove lid and let cool for 10 minutes.
- Put a cutting board or a circle of cardboard covered with aluminum foil over the top of the oven. Say a little prayer, hope for the best and flip it!