You know what question I get all the time? “What is your favorite Dutch oven recipe?” Or “What is your favorite Dutch oven cookbook?”
My answer is always- nearly any recipe or cookbook can be used for Dutch oven cooking! While it may seem a little intimidating at first, all you need are a few quick tricks and tips and you can easily convert nearly any traditional conventional oven recipe into a Dutch oven recipe.
The biggest factors are dish size, temperature and time.
Since we cook with real wood coals, we don’t set a specific time or temperature for cooking. We rely mainly on sight and touch. We’ve put together a quick video to show you some of the ways you can easily convert your favorite recipe to the Dutch oven.
And for dish sizing check out the diagram we’ve listed below to know which size oven to use based on your recipe.
Cast iron is tough stuff, but you have to take care of it if it’s going to last and also to maintain it’s flavor and seasoning. Proper storage is an important method in keeping cast iron performing at it’s best. Whether you’re putting your cast iron up for the season or just a few days we’ve got some tips listed below that should help you out.
Tip 1: Clean and Dry
Making sure your cast iron is clean and dry is the first step before storing. Remove any debris, food, etc. Be sure the cast iron is dry and re-seasoned before storing for short or longer periods of time.
Tip 2: Air Wick
Cast iron has to breath during storage. This will prevent the seasoning from becoming rancid. We like to hang skillets on a wall. For Dutch ovens, place a piece of paper towel or newspaper between the oven and lid.
Tip 3: Add a little dry rice
For folks living in more humid climates we recommend sprinkling a little dry rice in the bottom of a Dutch oven on top of using an air wick. The rice will absorb any added moisture during storage.
Tip 4: Charcoal
You can also add a little charcoal to the bottom of a Dutch oven. It will absorb moisture and also absorb any unwanted odors.
Tip 5: Paper Sack
If you don’t have a spot to hang skillets (that bugs, etc. won’t get to) you can wrap them in a paper sack and zip tie it closed. The paper sack will absorb moisture and keep critters out!
You know what I don’t like? When someone says we’re going to have baked beans and they pour a can in a dish and serve it. Now don’t get me wrong- I use canned goods and canned goods can be good, but you have to give them a little more love.
This recipe is my go-to for any gathering. They’ve got just a little bite and a sweet BBQ flavor. Good beans come from knowing how to blend flavors and this one is spot on and cowboy approved!
Watch the Video….
Print Recipe
Cowboy Baked Beans
Prep Time
10minutes
Cook Time
40minutes
Servings
Ingredients
6slicesthick cut bacon
126 ozcan Ranch Style or Chili Beans
128 ozcan Pork ‘n Beans
17 oz.can chipotle peppersadobo saucechopped,
1medium yellow onionchopped
1- 1 1/2 tablespoonsyellow mustard
1 1/2 - 2cupslight brown sugar
1/2-1cupBBQ sauce
Prep Time
10minutes
Cook Time
40minutes
Servings
Ingredients
6slicesthick cut bacon
126 ozcan Ranch Style or Chili Beans
128 ozcan Pork ‘n Beans
17 oz.can chipotle peppersadobo saucechopped,
1medium yellow onionchopped
1- 1 1/2 tablespoonsyellow mustard
1 1/2 - 2cupslight brown sugar
1/2-1cupBBQ sauce
Instructions
Cut the bacon into 1-inch pieces. Add to a skillet and cook over medium-high heat until about ¾ done. Set aside.
Using a colander, drain the juices from the beans. Add to a 12-inch Dutch oven.
Stir in the chipotle peppers, to taste. Stir in the onion, mustard and brown sugar and BBQ. Adjust taste, if needed.
Cook over coals until the mixture reaches a boil, let simmer a few additional minutes and the mixture thickens just slightly. Serve warm with a slotted spoon.
Recipe Notes
If cooking in the house use an 11x13-inch casserole dish. Cook at 350 degrees F. for about 30 – 40 minutes.
For a less intense heat, lessen the amount of chipotle peppers and adobo sauce.
I don’t get to fish near as much as I used to, and the only tuna I ever caught came out of the can. But I’m hear to tell you – you ain’t got go deep sea fishing to land this Tuna. Get that cast iron skillet and let’s get to searing.
From my experience, what makes tuna great is also the sauce paired with it. We came up with a blackberry jalepeno glaze that will really bring out the great flavor of the fish with a little sweet kick and no fishing pole required!
Watch the Video…
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Seared Ahi Tuna with Blackberry Jalapeno Sauce
Prep Time
10minutes
Cook Time
6minutes
Servings
Ingredients
3tablespoonsblackberry jam
1tablespoonsminced pickled jalapeno
2teaspoonsDijon mustard
½teaspoonlime juice
2tablespoonsbutter
24 ozahi tuna steaksthawed if frozen
coarse black pepper
sea salt
Prep Time
10minutes
Cook Time
6minutes
Servings
Ingredients
3tablespoonsblackberry jam
1tablespoonsminced pickled jalapeno
2teaspoonsDijon mustard
½teaspoonlime juice
2tablespoonsbutter
24 ozahi tuna steaksthawed if frozen
coarse black pepper
sea salt
Instructions
Add the blackberry jam, jalapenos, dijon and lime juice to a blender or processor and blend until smooth. Set aside.
Heat a cast iron skillet over high heat for about 2 minutes.
Meanwhile generously rub the salt and pepper on both sides of the tuna steaks and along the sides.
Melt the butter in the skillet. Add the steaks to the skillet and sear for 1 minute and 30 seconds. Flip and sear an additional 1 minute 30 seconds.
Remove from the skillet and let rest a couple minutes. Drizzle with the sauce and serve.
You don’t have to have one of them fancy smokers to get that smoked flavor you want out of those ribs. Just grab that Dutch oven and lets get to simmering. Simmering these little fellers in chicken broth will keep them really tender. Then we’ll finish them on the grill for that little color and flavor until they fall off the bone.
Watch the Video…
Print Recipe
Baked/Grilled Ribs
Servings
Ingredients
1sideBaby Back Ribs
lime juice
Meat tenderizer
Red River Ranch Original Seasoningor your blend
Servings
Ingredients
1sideBaby Back Ribs
lime juice
Meat tenderizer
Red River Ranch Original Seasoningor your blend
Instructions
Remove the membrane from the bone-side of the ribs.
Rub lime juice on both sides. Sprinkle meat tenderizer on the meat side of the ribs and rub in. Repeat with the Red River Ranch Original Seasoning or substitute. Cover and place in the icebox for about 4 hours.
Place the ribs in the Dutch oven bone side down- either standing up or on the sides (as described in video).
Pour about 1 ½ to 2-inches deep of chicken broth in the bottom of the oven. Cover.
Cook for about 2 to 2 ½ hours or until fork tender. Add more broth while cooking, if needed.
Remove from the oven and place on a hot grill. Grill on both sides to absorb some smoke flavor and until a dark golden brown color appears. Baste while grilling with the excess chicken broth.
What’s a more iconic dish to cook in a Dutch oven than a cobbler? I’ve cooked many a cobbler and let’s just say when Shannon came up with this recipe I wasn’t excited about another cobbler. But the cherry and almond together make a great combination. It’s also a really easy dump cobbler that is great for beginners or to please a crowd.
The batter recipe can be used for any cobbler and fruit combination. So get creative and get in the kitchen!
Watch the Video…
Print Recipe
Dutch Oven Cherry Cobbler
Prep Time
20minutes
Cook Time
40minutes
Servings
Ingredients
2cupsall-purpose flour
2 cupssugar
1 teaspoonsalt
4 teaspoonsbaking powder
2cupsmilk
1teaspoonvanilla
1 teaspoonalmond extract(optional- great with cherry)
1teaspooncinnamon(optional - great with peaches)
1stickbutter, melted
2cupsfruitor more to taste, we like to add about 1/3 - 1/2 cup of juice to for more taste
Prep Time
20minutes
Cook Time
40minutes
Servings
Ingredients
2cupsall-purpose flour
2 cupssugar
1 teaspoonsalt
4 teaspoonsbaking powder
2cupsmilk
1teaspoonvanilla
1 teaspoonalmond extract(optional- great with cherry)
1teaspooncinnamon(optional - great with peaches)
1stickbutter, melted
2cupsfruitor more to taste, we like to add about 1/3 - 1/2 cup of juice to for more taste
Instructions
Mix together the flour, sugar, salt baking powder, milk and vanilla together.
Pour the butter in a greased 12-inch deep Dutch oven or a 11x13-inch casserole dish.
Pour the batter in the Dutch oven. Evenly top with the fruit and juice.
If baking in the house- bake at 350 degrees for about 40 minutes or until it’s about ¾ baked through like a cake, but still has a soft center.
Recipe Notes
If you like more of a gooey cobbler add more juice and don't cook the cobbler as long.
A lot of folks are intimidated by cast iron because they’re not sure how to use it and especially how to clean it. But I’ve got an easy trick that will quickly and in most cases easily clean your cast iron.
The trick is to steam the cast iron!
Step 1: Make sure you have hot water. You can either have this running out of the tap or you can heat some on the stove.
Step 2: The cast iron piece you’re cleaning needs to be hot.
Step 3: Pour the hot water over the hot cast iron. Make sure it’s hot on hot- if you pour cold water over hot cast iron it can crack. The hot water will create a steaming effect and essentially the food will easily come off. You can take a sponge and lightly buff/scrub any remaining debris.
Step 4: You’re done! Make sure you removed all the food and wipe it clean. Now re-season and you’re ready for the next cooking!
Check out our step by step video for this process…
If y’all know me, then you know cast iron is my favorite cookware. It’s versatile, it offers great heat and flavor and it’s even healthy to cook and eat out of. Now some folks think cast iron is a little tricky and confusing to use and take care of. We get a lot of questions about it so we thought we’d put together 5 of our Top Tips we have for cast iron… enjoy!
#1 Don’t Boil Water in Seasoned Cast Iron
I never make beans, pastas, soups or anything water based in my seasoned cast iron. The reason is boiling water releases the seasoning that you’re working so hard to build. That’s why a lot of folks will notice their beans turning black as they cook. I will use a stock pot or enamel pot if I’m going to be doing any boiling.
#2 Myth: You Can’t Cook Acidic Foods Like Tomato or BBQ Based Foods in Cast Iron
The reason some folks think you can’t cook tomato or BBQ based foods or anything acidic in cast iron is because it will eat away at the seasoning. Well, that is sort of true because it will deteriorate your seasoning, but that’s why it is important to clean it well and re-season after every use. Re-seasoning after every use- no matter what you cook- will help build a great seasoning that will prevent it from deteriorating. There are very few things that I won’t cook in my cast iron and acidic foods aren’t one of them! Just clean and season and it’ll be just fine.
#3 Don’t Shock Cast Iron with Extreme Temperature Changes
Cast iron doesn’t like to be shocked from one extreme temperature to another. That’s why it is very important (especially if you’re cooking outdoors) to gradually warm and cool your cast iron before and after cooking to prevent cracking and warping.
#4 Make Sure Your Cast Is Hot Before Adding Food
Cast iron gets a bad rap for causing food to stick, but if it’s seasoned properly you shouldn’t have that problem. You should also make sure your cast is hot before adding food. This will prevent food from sticking.
#5 If You Wouldn’t Eat It, Don’t Put It in Your Cast Iron
A general rule of thumb I have for my cast iron is if I wouldn’t put it in your mouth, don’t put it on your cast iron – that goes for rust care, cleaning, seasoning, etc. There are a lot of products and methods out there, but remember cast iron has pores that open when heated and it will absorb anything you put in it.
Check out our video where I talk about all my tips….
It’s a pretty exciting day here at the chuck wagon. Now many of you may have seen my chicken fried steak videos, but this is one of my favorite fried foods ever. Don’t go to the fair to get this great dish- Deep Fried Strip Steak!
Watch the Video…
Print Recipe
Deep Fried Strip Steak
Prep Time
10minutes
Servings
Ingredients
12ozstrip steak
lime juice
salt and black pepper
1 ½cupsflour
1heaping tablespoonRed River Ranch Original Seasoning (available kentrollins.com) or favorite blend
1teaspoongarlic salt
Miracle Dip (http://www.decoty.com)1 cup milk or buttermilk and 1 egg
inFry oil (we prefer creamy liquid shortening found bulk at Sam’s or Costco
Prep Time
10minutes
Servings
Ingredients
12ozstrip steak
lime juice
salt and black pepper
1 ½cupsflour
1heaping tablespoonRed River Ranch Original Seasoning (available kentrollins.com) or favorite blend
1teaspoongarlic salt
Miracle Dip (http://www.decoty.com)1 cup milk or buttermilk and 1 egg
inFry oil (we prefer creamy liquid shortening found bulk at Sam’s or Costco
Instructions
Rub the lime juice onto both sides of the strip steak. Lightly salt and pepper both sides of the steak and rub in. Wrap in plastic and place in the icebox for about 4 hours.
Remove the steak from the icebox and let warm for about 30 minutes.
In a bowl mix together the flour and seasonings. Set aside.
Prepare the Miracle Dip according the package or whisk together the milk and egg.
Dip the meat in the wet mix and then into the flour mixture to generously coat. Repeat.
Heat the oil in a Dutch oven to 350 degrees F.
Place the steak in the oil and fry on both sides until a rich golden brown. Let the steak rest a couple minutes before serving.
It’s always the season to cook outside or grill. So let’s go over some top tips I have for y’all when grilling or cooking in a Dutch oven when it’s cold outside – let’s get the fire hot!
Grilling Tip #1:
Preheat your grill longer. Allow for more time when you preheat your grill because the cold weather is going to stel your heat. If you have a temperature gauge let it get up to a good 400 degrees F. Also allow for a slightly longer cooking time as well.
Grilling Tip #2:
Use a hotter fire. When using a wood or charcoal, you’ll want to get your food a little closer to the coals. and use a few more coals than when cooking in warmer weather. Now you folks out there with a gas controlled stove, you’re not going to have as much trouble as we are with a live fire controlling the heat.
Grilling Tip #3:
Ventilation. A lot of grills have those ventilation deals on the side to allow for airflow. In the summer time, sure I’m going to open them up, because I’m going to get me some fire going and some smoke rolling. In cooler weather, I’m going to leave the vent open just a little until l I get the coals good and hot, but then I’m going to choke it down to nearly nothing. You don’t want that cold air circulating through there.
Grilling Tip #4
Alright, most of the grills you’ve got have a lid, but if yours doesn’t you’ll need something to help keep some heat in. Grab a dishpan, washtub or my favorite is a cast iron skillet. I’ll preheat this skillet a little then turn it upside down over the meat or food I’m grilling. This will trap some of the heat and also give me a little radiant heat. So if you don’t have a lid you may have to fabricate one. But remember when you get done the skillet may have gotten hot enough that you need to give it a little re-seasoning.
