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Thanks for the new forum, Jeff

bbq bubba

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Do i get to post the first thread???
O.K. not a pro but i got an 8, 12 and 16 quart dutch ovens, just got volunteered to do a dutch oven cooking class for women at our gun club
DB BBQ and myself go campin in the fall and cook all our meals for a long weekend over a fire on our ovens and various cast iron pieces. I'll pull out some recipes and spread em around
 

squeezy

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Ditto from me, thanks Jeff!

I have a cast iron pot a friend gave me ... don't even know if it is a Dutch oven or not? It is at the lake, so I'll take a pic this weekend and perhaps someone can clue me in!
 

hawgheaven

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Now, is the intent here to cover ALL things Dutch Oven (i.e.: cooking on/in stovetop, oven, open fire, grill, etc...)? I have a really good pot roast recipe that I do on the stovetop if it is okay to post it...
 

deer meat

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Thanks for the forum Jeff


Hey squeezy, Does you pot have 3 short legs that stick out the bottom? If so that is a camp dutch oven. There are the kind that are smooth on the bottom (no legs) also. the legs are to keep the pot above the coals for cooking.
 

squeezy

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No legs ... I guess that is why I asked ... I'll try to get a pic of it.
 

goat

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Thanks for creating this. I have a lot of iron and will try to contribute what I can to this.
 

Dutch

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Hawg,

I figure if it can be cooked in a Dutch Oven, Camp Dutch Oven or a Murphy Oven (Aussie version of the Camp DO), the recipe can be posted posted-don't matter what the heat source is.
 

bubba t

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Sweet spot ya'll have here...I would have to agree-- if the recipe you have calls for all the heat on bottom, it be done stove top, or just put your charcoal/wood on bottom...or if it calls for heat both top and bottom it could be done in mothers oven-- so in the field use coals top and bottom...you just need duplicate the temp as best as possible...
 

rip

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Thanks Jeff! Ohhhh this is goin to be good, I want to learn about this.
 

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