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Dutch Oven Recipe

Memorial Day Weekend Cook Out

I hope everyone is having a Good Memorial Day. This is a big weekend for cooking out, grilling and or doing barbecue. I thought I would post a few pictures showing you what we did.

I smoked a Pork Shoulder in my grill / smoker for about an one and a half hours, just to get the good smokey flavor. I used the indirect grill method. Use a cheap aluminum pan filled with water and about 25 charcoal briquettes on each side. Then I transfered it to my 12″ Dutch Oven with a trivet on the bottom and cooked it low and slow. I ringed the top of my Dutch Oven with charcoals and put about 4 or 5 underneath. I cooked it for about two and a half hours using two batches of coals. Also included with our dinner was Scalloped Potatoes and Barbecue Pintos Beans.

Smoked Pork Shoulder
Pork Shoulder, Scalloped Potatoes and BBQ Pintos

I hope you like it. Give it a try at your next cook out. I’ll post the Pinto Recipe in the near future.

Skillet Cornbread


A well-seasoned cast-iron skillet or Dutch oven is a must for golden brown crust, while hot turn the cornbread onto a plate, leave it bottom side up to preserve its crunchy texture.

1 cup Yellow Cornmeal
1/2 cup All-Purpose Flour
1 tbsp Baking Powder
1/2 tsp Salt
1 tsp Sugar (optional)
1 cup Buttermilk
1/4 cup Bacon Drippings, Corn Oil or Melted Butter
2 Large Eggs

Grease a 10 inch Dutch oven and set on 4 or 5 charcoals and ring lid all the way around with charcoals to preheat. Combine the dry ingredients in a bowl. Combine wet ingredients, stirring well; add to wet ingredients to dry ingredients stirring just until moistened. Pour into hot Dutch and put on preheated lid. Rotate 45º on coals to even out the hot spots on the bottom. Bake 20 to 25 minutes or until golden brown or use the smell test. Remove from Dutch oven and serve.

Or

Grease a 10 inch cast-iron skillet and put in oven while it preheats to 400º. Combine the dry ingredients in a bowl. Combine wet ingredients, stirring well; add to wet ingredients to dry ingredients stirring just until moistened. Pour into hot skillet. Bake at 400° for 20 to 25 minutes or until golden brown. Remove from skillet and serve.

If it’s not cooked in a cast iron skillet it’s not Southern. I have a cast iron skillet dedicated to nothing but Cornbread.

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