Good Sam Club Open Roads Forum: New Dutch Oven for the rig
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Open Roads Forum  >  Camp Cooks and Connoisseurs

 > New Dutch Oven for the rig

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Vintage465

Prunedale CA.

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Posted: 05/05/19 07:08am Link  |  Quote  |  Print  |  Notify Moderator

I got a 4qt Oven for my rig at Christmas. Used it last week end to make scratch biscuits. Came out perfect.....'course I had me a D/O expert with me to guide me along. A two cup biscuit recipe just fits in the 4qt.


V-465
2013 GMC 2500HD Denali. 2015 Creekside 20fq w/450 watts solar. Retiring in 2021, then look-out road, here we come!

ppine

Northern Nevada

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Posted: 05/05/19 07:36am Link  |  Quote  |  Print  |  Notify Moderator

The only thing better than a new Dutch, is an old one.
Now the cat is out of the bag and you will be eating better for the rest of your life.

ksbowman

Kansas

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Posted: 05/05/19 07:47am Link  |  Quote  |  Print  |  Notify Moderator

Tell us your recipe and amount of charcoal top and bottom.

Helimech

Chino Valley

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Posted: 05/05/19 10:31am Link  |  Quote  |  Print  |  Notify Moderator

ksbowman wrote:

Tell us your recipe and amount of charcoal top and bottom.


Yes, Don't leave us hanging, Share.[emoticon]

magnusfide

On the Road Again and Again and Again...

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Posted: 05/05/19 02:18pm Link  |  Quote  |  Print  |  Notify Moderator

Congratulations! Time for you to visit some Dutch Oven Gatherings. [emoticon]


First law of science: don't spit into the wind.
Bacon is the duct tape of the kitchen.
Magnus




Vintage465

Prunedale CA.

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Posted: 05/05/19 08:25pm Link  |  Quote  |  Print  |  Notify Moderator

1 cup unbleached flour
1 cup whole wheat white flour
2 tablespoons baking powder
1 teaspoon salt
1 egg
1/3 cup shortening
1 cup buttermilk. I use unsweetened soy with 2 tablespoons vinegar.

Eight coals under
Twelve on top
Moved the coals to the top after 10 minutes
Then gave it ten minutes more

ppine

Northern Nevada

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Posted: 05/06/19 08:36am Link  |  Quote  |  Print  |  Notify Moderator

Cold shortening is the key to biscuits. The old timers mixed the ingredients in the top of the flour sack.

I use wood and never charcoal. Use a lot of top heat.

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