Comments for Outdoor Cooking Magic

Comment on Baked Beans by Joe R

Joe R — Wed, 25 Jan 2012 09:16:49 +0000

Cooking beans from dry state may be awesome but time consuming. Try this and of course I never measure anything. For 20 years people been asking me to bring this to every function imaginable
5-7 cans pork n beans (plain)
onion diced(1 or so)
bacon diced(1 lb or so)
garlic powder
cookies allpurpose seasoning
molasses
brown sugar(never enough)
lil liquid smoke
bake untill thick and sticky

Comment on Getting Started with Dutch Oven Cooking by Scott

Scott — Mon, 23 Jan 2012 11:03:19 +0000

Thanks for the comments, Patty!

Comment on Baked Beans by Bob T

Bob T — Mon, 23 Jan 2012 01:25:37 +0000

Hi Scott. I must admit that I agree with most of the other posters that backed beans from scrath at absoultrly fabulous. However, I will also admit that I have used the canned method as well, with fairly good results. I will search through my recipes and add some soon as sharing these gems are the best part of cooking. As a past Assistant Scout Master, we have never had any leftovers from the Dutch Oven recipes that we made.

Comment on Baked Beans by Allen Telford

Allen Telford — Mon, 23 Jan 2012 01:10:00 +0000

Try these they are great

ADIRONDACK BEANS
Ingredients: (6 servings)
½ pound hamburger
¼ pound bacon, cut into small piece
½ cup onion, chopped
½ cup brown sugar
½ cup catsup
½ cup molasses
1 teaspoon mustard
1 can pork and beans
1 can chili beans, drained
1 can kidney beans, drained
Preparation:
Fry hamburger, onion and bacon together in bottom of Dutch oven. When meat is brown, drain off excess grease. Add all remaining ingredients, cover, and place hot coals under and on top of the oven. Bake for 1 to 1½ hours, stirring occasionally.

Comment on Getting Started with Dutch Oven Cooking by Patty

Patty — Sun, 22 Jan 2012 16:25:26 +0000

I have been dutch oven cooking for years, even cook competatively (and award winning!) with dutch ovens and my own chuckwagon. I’m so happy to see some one promoting a great hobby! Love to share tips and recipes too!

Comment on Dutch Oven Cowboy Stew by Wendy

Wendy — Thu, 19 Jan 2012 14:32:19 +0000

Thank you!

Comment on Dutch Oven Cowboy Stew by Scott

Scott — Thu, 19 Jan 2012 11:09:14 +0000

Wendy, after you get everything in, it usually takes about 30 minutes. I usually just check the potatoes and when they are done, the whole thing is done. You can put some briquettes on top, but it’s not necessary. Since this has a fair amount of liquid in it, the dish can take more briquettes from the bottom.

Comment on Dutch Oven Cowboy Stew by Wendy

Wendy — Thu, 19 Jan 2012 01:58:51 +0000

What is the approximate time to cook? And do you place any briquets on top?

Comment on Baked Beans by Scott

Scott — Sun, 15 Jan 2012 00:53:15 +0000

Boy, I’ve touched a nerve! Well, it’s obviously going to be on my list to work on doing baked beans from scratch. I’ve never tried that, so I’m interested to see how it goes. If anyone has some recipes or tips to share, I’d love to hear them!

Comment on Grilled Asparagus – A Delicious Grilled Vegetable by Scott

Scott — Sun, 15 Jan 2012 00:50:50 +0000

That sounds delicious! Thanks Errant, I’ll have to try that next time.

Comment on Baked Beans by Bill

Bill — Sat, 14 Jan 2012 22:52:59 +0000

Lyn L.,
I agree with you. Real baked beans are from scratch but reheated canned beans with additives.

Comment on Grilled Asparagus – A Delicious Grilled Vegetable by Errant

Errant — Fri, 13 Jan 2012 18:49:17 +0000

Wrapping a serving in bacon works great, too

Comment on Australian Outdoor Rotisserie by Scott

Scott — Thu, 29 Dec 2011 17:49:06 +0000

Martie,
From their website, it says that this rotisserie will hold 18 lbs. If your pig or lamb is that size or heavier, I agree that this rotisserie would probably not work for you. You’ll want to try one that is supported on both sides.

Comment on Making Campfire Breadsticks by Scott

Scott — Thu, 29 Dec 2011 17:47:20 +0000

Kim, that’s a great suggestion! I will have to try that! Not sure why I never thought of that myself!

Comment on Making Campfire Breadsticks by Kim Peterson

Kim Peterson — Sun, 25 Dec 2011 21:16:42 +0000

I have tried the campfire breadsticks and they are yummy. For a good desert or breakfast use cinnamon rolls( that come in the can) wrap it around your stick, and cook it just like the breadsticks. Then when they are done, pass around the icing pack. We prefer to to cook them over coals, they don’t burn as easily. Enjoy!!!!

Comment on Australian Outdoor Rotisserie by Martie

Martie — Sat, 24 Dec 2011 03:05:25 +0000

I am interested in an outdoor wood burning rotisserie that would hold a suckling pig or a lamb. I am concerned that your rotisserie has only one vertical bar to hold the heavy horizontal bar. Please advise.
Thank you,
Martie

Comment on Protect your Grill with a Grill Cover by Natalie Dalton

Natalie Dalton — Thu, 17 Nov 2011 20:13:29 +0000

If you own a nice grill you definitely need to buy a cover to protect it from natural elements. I learned this the hard way after many rainstorms. This year for my husband’s birthday I bought him an NFL grill cover and he loves it and it keeps our grill protected.

Comment on Recipes by Scott

Scott — Tue, 15 Nov 2011 05:40:15 +0000

Bill,
Thanks for question–I have never heard of anyone doing that, so don’t know how it would turn out. If you try it, let me know if you liked it or not (and more importantly, did the Cub Scouts like it!)

Comment on Grilled Side Dishes for Thanksgiving by Scott

Scott — Tue, 15 Nov 2011 05:38:55 +0000

Yep–I agree. Sweet potatoes go great on the grill!

Comment on Dutch Oven Chocolate Turtle Cake – My Best One Yet! by Scott

Scott — Tue, 15 Nov 2011 05:33:26 +0000

Michele, thanks for your comment–your dish sounds delicious, and it’s a big advantage to be able to whip something like this up when there is power outage. Better than eating cold soup or something like that!