RSS FeedSweet Glazed Dutch Oven Meatloaf
By GP | August 27, 2008
*Thanks to another great blog reader Dennis!
Sweet Glazed Dutch Oven Meatloaf
*This recipe will feed 4-6 people and can easily be supersized for those large groups. I have made this meatloaf as large as 11 lbs. - I made two at a time this year for our family camping trip.*
The ingredients:
- 25 coals
- 1.5 lbs of bulk breakfast sausage
- 1.5 lbs of ground beef
- 1 cup of roasted onion flavored croutons
- 1/2 cup of 1/4×1/4 cheddar cheese cubes or you can substitute cheese crumbles too
- 1 tbs. of Italian seasoning
- 2 tbs. of Worcestershire sauce - I just put enough in that makes it look right
- 1/3 cup of ketchup
- 1/4 cup of packed brown sugar
- 1/4 cup of pineapple ice cream topping - yep it’s true: pineapple ice cream topping.
The mix:
- Mix all but the last three ingredients together and form a log. If you are super sizing - I recommend a ring shape to shorten the cooking times.
- Keep all of the cheese on the inside by pushing them back in when visible.
- Place in the center of the Dutch oven - the DO size depends on the meal size and I do not have one smaller than a 14 - so I use that.
Place the DO over 6 evenly placed coals and place 13-15 more evenly spaced coals on top.
I rotate the lid and oven separately every 15 minutes to keep the cooking as even as possible.
Cook for 45 minutes and check to see if the meat is almost done. If not, continue cooking until the meat is nearly done checking every 5 min. For you supersizers: an 11 lb meatloaf took 1.25 to 1.5 hrs to cook fully.
When the meat is ready, remove as much of the grease as possible and brush all sides with the remaining three ingredient mix. Continue cooking for 15-20 minutes with the balance of coals added on top of the DO lid. Space them as evenly as possible.
*The pictures I enclosed are from two different meals that you can see what it looks like - some were taken in my driveway with a 6 lb meatloaf and the others are from my family camp this year with twin 11 lb meatloaf’s. Can you see the cheese dripping out in the last one? - Yummy!
Enjoy - I know we did!
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The Ultimate BLT
By admin | August 27, 2008
*Thanks to another great blog reader, Linda, we now have another recipe that we all have to try!
Ultimate BLT
Cook on your griddle the best bacon you can get your hands on. Assemble your sandwich with great bread (I prefer whole grain, the kids like white) brushed with butter on outside, bacon, homegrown tomatoes and cheese (I like sharp cheddar or smoked provolone). Cook on the grill or griddle under the bacon press until heated through. Remove from the grill and add some romaine lettuce and a smear of salsa mayo (mix your favorite salsa and light mayo). Enjoy wiht a cold beverage and maybe some pickles and chips.
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Lazy Pie (Fruit Cobbler)
By admin | August 26, 2008
Another great one that i’ve added to my list of things to try!
Lazy Pie (Fruit Cobbler)
Ingredients needed:
1/4 lb. margarine
1 c. flour
1 c. sugar
1 T. baking powder
2/3 c. milk
2 1/2 c. bottled fruit with syrup
Heat a 12″ Dutch oven over low to medium heat (8-10 Kingsford briquettes). Melt margarine in oven, being careful not to burn it.
In a mixing bowl, combine dry ingredients, and mix in milk to make a smooth batter. Pour into melted margarine. Distribute evenly, but don’t stir.
Add bottled fruit with syrup. Do not mix fruit into batter. Just pour as evenly as possible over top of batter.
Bake with 10 briquettes on bottom, and 14-16 on top for 40-45 min. Turn Dutch oven a quarter turn each 15 min.
When done, you will have a golden cake around the fruit, about 3/4 of the way down, and a sauce in the bottom of the Dutch oven.
Serve 6 large servings, spooning some of the sauce on each.
Source: Marvel (Burgess) Gudmundson
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They all sound so good!
By admin | August 26, 2008
I just want everyone to know that we have already recieved some great recipes for this weeks contest! Keep them coming, and if you try one of the recipes leave a comment and let us know how it turned out!
Here are three great recipes that we recived from our blog regular NDJollyMon!
Here is our dinner from tonight!
One of my favorite outdoor recipes is the recipe available from Camp Chef using the Ultimate Turkey Roaster.
Ultimate Roasted Turkey
- One 10-18 lbs. thawed turkey (remove giblets)
- One DFT-6 thermometer (included)
- Injection marinade (for added flavor)
- Camp Chef Stove
- Oven mitts or gloves
DIRECTIONS:Trim away neck fat and remove all of the neck by making a one-inch cut down each side of the neck. Pull neck away from the body cavity and remove. This leaves a nice hole for the heat to get up to the lid. Completely thaw turkey. On larger birds, cut away tail and make a two-inch cut up the lower back between the thighs. Pull this area apart. This allows the bird to sit down over the cone more readily.
Inject the bird with your favorite marinade. Try adding 1/4 cup of lemon juice to your marinade mix. Spray non-stick pan spray around the inside of the Dutch oven and on cone. Place the cavity of the bird down over the cone with the neck area up. Insert thermometer into the thickest breast area of the bird. Do not push it all the way to the bone. Mid-way is fine. Avoid gristle. Thermometer dial must be positioned on the outside of the pot with the stem resting through the notch on the lip of the Dutch oven base. Sprinkle red based seasoning on the bird to enhance roasting.
Cover with lid. Turn lid until arrow on lid lines up with thermometer. Put the all-purpose Camp Chef burner between medium and low heat. After approx. 30 minutes, add 1/2 cup of liquid to prevent burning. Cook until the thermometer gauge reads 170 degrees F for medium meat. (165 degrees for done and 180 degrees for well done.)
For best results cook on low heat 8 minutes/lb. Medium heat 5 minutes/lb. also cooks well.
Tips: I use Cabela’s injection marinade (Creole Garlic) mixed with a ¼ cup of Lemon Juice. After injecting, I sprayed the turkey with Pam spray and seasoned the outside with a mixture of Paprika, Cayenne Pepper, and Season-All. The liquid I add at the half hour mark is water. This bird was 14 lbs, and cooked at medium for about an hour and a half. The turkey is flavorful, and very juicy! I served it with some Hash Browns, a salad and some fresh bread.
Krusteaz Dump Cobbler
2- cans Apple Pie Filling
1-box Krusteaz Cinnamon Crumb Cake
Take a 12″ dutch oven, dump two cans of apple pie filling in the bottom, spread it out.Take the Cake mix, spread it evenly over the top of the Apple filling.
Take the Cinnamon packet, spread it over the cake mix. (sometimes I add extra cinnamon)Put lid on, place your Dutch oven over 12 coals, and put 15 on top. Let it bake for roughly 45 minutes. Rotate oven once or twice. When you can start
smelling the cinnamon, it is done.
You do not have to add any additional fluids with this….. The Juice from the apples bubbles up through the cake mix, and you will have a soft in spots and crunchy cake texture that will knock your socks off……..I also use this with canned Blackberries, raspberries, peaches, mix raspberry and apple, the options are endless. (other cake mix brand may be substituted)
Dutch Oven Turtle Brownies
1 German chocolate cake mix
1 1/2 cubes butter
14 oz. caramels
small can sweetened condensed milk
1 C. pecans, slightly chopped
How To Prepare:Mix cake mix as directed. Add 3/4 cube melted butter and mix. Pour 1 1/2 C. of mixture into base of 12-inch Dutch oven. Bake for 20 minutes with 8 coals on the bottom and 12 coals on top.In a medium sauce pan melt caramels with 3/4 cube butter and sweetened condensed milk. Pour mixture over cooked cake mix. Toss on pecans. Pour rest of cake mix over top and bake for 40 additional minutes or until done.Serve warm. Great with vanilla ice cream!
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This weeks contest is a little different…
By GP | August 25, 2008
Ok everyone…we have loved all the participation that we have recived the last few weeks with our blog contest. But, we are going to make this weeks contest a little harder :). To enter the contest this week you have to e-mail us your favorite (or one of your favorites) camping recipes. And if you have pictures to send with it we would love that! It can be your favorite Dutch oven, grilling, or charcol recipie, just as long as it’s something that can be made outside! We are going to publish all of the recipes on the blog so that everyone can have some new fun things to try. The winner this week will recieve a 16″ Lumberjack Skillet! Now you can really feed a crowd!
Send your e-mails to webmaster@campchef.com.
Thank you, and congratulations to Gerald who was the lucky winner of last week’s prize.
Topics: General Discussion | 5 Comments »