Dutch oven ham at 18 degrees.

[Admin]

Like usual, we spent our Christmas at the cabin and cooked our ham on the coals outside. I made this vid for our video scrapbook and wasn't intending on posting it here, but then figured what the heck, maybe some of you are into this sort of thing.

[stickbowhntr]

YEP aren't we all into this I For one am loving it JC, Thanks for posting.

[maritimer]

;D Great video JC. Frankie looks like he enjoyed his trip for his Christmas present.

[TrappinTommer]

Sure does look tasty. I am very disappointed that there wasn't a can of sausages tossed into that fire before you were done though

[Nutso]

Looks like it was pretty yummy!!

[Admin]

Feb 12, 2012 12:23:50 GMT -5 TrappinTommer said:

I am very disappointed that there wasn't a can of sausages tossed into that fire before you were done though

Yeah remember what happened last time

[stickbowhntr]

Feb 12, 2012 12:59:28 GMT -5 Admin said:

Feb 12, 2012 12:23:50 GMT -5 TrappinTommer said:

I am very disappointed that there wasn't a can of sausages tossed into that fire before you were done though

Yeah remember what happened last time

From the looks of your reply JC...MY GUESS----YOU forgot to crack the top?

[paddyg441]

;D ;D ;D
Bill I can only imagine the sight, if what you have suggested is what really occurred on that fateful day in the wilds of the Appalachians .
Beans, beans everywhere, flowing down unkempt whiskered filled, shocked faces .
Surely, it would have been a sight which only a backwoods robust old Trapper could enjoy and laugh at, with tears in eyes, for years to come .

I wounder if we will ever know, Bill

[stickbowhntr]

Feb 12, 2012 22:31:09 GMT -5 paddyg441 said:

;D ;D ;D
Bill I can only imagine the sight, if what you have suggested is what really occurred on that fateful day in the wilds of the Appalachians .
Beans, beans everywhere, flowing down unkempt whiskered filled, shocked faces .
Surely, it would have been a sight which only a backwoods robust old Trapper could enjoy and laugh at, with tears in eyes, for years to come .

I wounder if we will ever know, Bill

Sure does look tasty. I am very disappointed that there wasn't a can of sausages tossed into that fire before you were done though

IT may have been vienna sasuages....

[barkspud]

Got a friend that does bean hole beans and a a slab of meat or turkey over thanks giving. We do alot of outdoor cooking that. Got a big pork roast for next ice fishing trip..i need to dig threw my pics and see if some of the ice fishing spreads are there. Got me drooling all ready

[TRAPnHUNT]

I make a slow cooked pork shoulder where I cook it at 250 degrees for a bare bones minimum of 8 hours. I'd love to do this in a dutch oven but the problem is trying to regulate that temp with coals.
If I take the bottom coal and make a ring around the outside of the oven and coals on the lid, do you think that I'd be able to achieve and hold 250 degrees? I know that this would take a lot of time & effort for 8 hours but is it possible with a dutch oven?

[Admin]

Ron, From what I can see, just about anything is possible with a dutch oven. I am still new to the game with this being only the 3rd or 4th time I've cooked with one. You can regulate the temps better by using charcoal briquetts and not do it in 18 degree weather. The ham came out awesome though so no complaints. You just have to make sure you take your dog shopping at Tractor Supply afterwards.

[patricimo54]

Feb 13, 2012 10:29:26 GMT -5 Admin said:

You can regulate the temps better by using charcoal briquetts

You are absolutely right about the charcoal JC. I have a dutch oven, but haven't cooked with it much at all. I have friends that used to do the Cowboy Chuck Wagon thing that told me about "Cast Iron Cooking for Dummies" book, so I bought a copy. Here is the break down;

Total number of coals to reach certain temps.

oven size 325* 350* 375* 400* 425* 450*

8 inch 15 16 17 18 19 20

10 inch 19 21 23 25 27 29

12 inch 23 25 27 29 31 33

14 inch 30 32 34 36 38 40

I couldn't get the coal count to line up with the temps., but I hope you get my drift.

Placement of charcoal is important depending on what type of cooking your are doing with your dutch oven.

Baking, for every coal under the bottom you'll need 3 on top.

Boiling, all coals under the bottom.

Frying, all coals under the bottom.

Roasting, top and bottom equally.

Sauteing, all coals under the bottom.

Simmering, for every coal on the lid you will need 4 under the bottom.

Stewing, for every coal on the lid you will need 4 under the bottom.

Your coals will burn hotter if

you have warm breezes, you are cooking in direct sunlight, or the the air temp. is high.

Your coals will be cooler if

The humidity is high, you are cooking in the shade, cooking in high altitudes,or if the ground temp is cool or damp.

This is just some of the info this book contains and I highly recommend it, but this is only a beginning. To really master the art of dutch oven cooking is to do it the way JC was doing it with the right combo of hard wood coals. Again the charts listed are a point of reference. With a fire pit close and shovel in hand you can be stacking ovens with stew in one ,bread in another, and a cobbler on top.

[Admin]

That's some awesome info right there Pat. Karma for posting this. ;D

[stickbowhntr]

PAT thats very good post, Karma to you! I will have to cut and paste and print out that sheet for reference in the future.Thanks again.

[TRAPnHUNT]

Thank you kindly Pat!

[Canadian trapper]

Thanks for the info Pat. Karma for your trouble. I'm also making a copy
The Canadian Trapper