Try these Dutch oven campfire recipes if you're looking for some delicious meals to serve your campers after a long day of hiking, swimming and playing in the great outdoors. Try a classic pork and beans recipe or a Dutch oven chicken recipe that will please even your pickiest eaters.
For best results, use briquettes for evenly burning coals. You will need double the number of coals for every inch of diameter in your Dutch oven; for example, use 24 briquettes for a 12-inch Dutch oven. After the coals are hot, you'll want to transfer a little more than half of the coals to the lid of the Dutch oven, leaving a little less than half the coals under the oven. This allows for even cooking.
Campfire Pork and Beans Recipe
1 package bacon, cut into bite-sized pieces
½ pound ham, cut into bite-sized cubes
2 large cans kidney beans, with liquid
1 can garbanzo beans, with liquid
1 cup brown sugar
½ cup white vinegar
¼ cup Worcestershire sauce
1 can tomato paste
While coals are heating, cut bacon into bite-sized pieces and lay them in bottom of the Dutch oven. Place oven on the hot coals, cover, and let cook for five minutes, undisturbed. As the bacon is sizzling away, it will grease the bottom of the pan nicely.
Remove the lid of the oven and pour in the beans and liquid from the cans. Then add ham. Stir carefully. Then add the brown sugar, stirring until the sugar is well distributed. Pour in the vinegar, Worcestershire sauce and tomato paste, and stir again until everything is well combined.
Cover the oven and move about one third of the coals onto the lid of the oven, leaving two thirds of the coals under the Dutch oven. Let this cook for 30 minutes. Serve hot.
If you have a smaller Dutch oven with you as well, you can place a tube or two of biscuit dough in the bottom (grease lightly first with a little olive oil), then place coals on top of the smaller Dutch oven and stack it on top of the larger one, cooking the biscuits while the beans are heating up. Biscuits are a great accompaniment for this pork and beans dinner.
Chicken and Veggie Roast Recipe
1 pound thawed chicken drumsticks, skin on
1 pound potatoes, washed, eyes removed, cut into jumbo bite-sized cubes
1 pound carrots, peeled and chopped into jumbo bite-sized chunks
2 onions, peeled and quartered
½ cup olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon sage
Before placing Dutch oven on coals (while it's still cold), place chicken drumsticks, potatoes, carrots and onion quarters into the oven. Add the olive oil and toss until everything is well-coated. Mix salt, pepper, rosemary, thyme and sage in a separate bowl. Sprinkle over chicken and vegetables; toss and sprinkle more. Cover Dutch oven, move it onto the coals, and transfer about half the coals to top of Dutch oven.
Let cook, undisturbed, for 35-40 minutes, until chicken is cooked through and veggies are cooked. Enjoy!
A Dutch oven breakfast can deliver hearty, smoky food that's perfect for a morning on the trail. These recipes will give you some ideas for what can be prepared.
Mastering some easy Dutch oven cooking recipes will give you a greater appreciation of this versatile piece of trail cookware. Try these recipes, which use two Dutch ovens to cook dinner and dessert simultaneously.
Dutch oven potatoes are easy to make on the trail. You can even use your oven to make French fries.