Western Cooks and Chefs

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17 Comments

Comment by Frank cavanaugh on November 6, 2009 at 5:12pm

Hello Keepers of the Black Pot I ran across this web site a few months back. www.camp-cook.com If you want history, recipes pictures of cooking and all sorts of goodies then check them out. Of course come back here when you want to cowboy-up haha
You can cook it all in a D.O.
Ded Laast

Comment by Bob Boze Bell on October 1, 2009 at 3:56pm

Great idea! Yahoo.

Comment by Gayle Martin on August 20, 2009 at 12:19pm

I just had a "well, duh" moment. I realized it would probably be a whole lot easier for those who want to try my recipes to include a pdf file so they can be printed out and taken into the kitchen or campfire. I've also featured all those discussions that include recipes to make them easier to find.

Bon appetite.

Comment by Edward on July 15, 2009 at 7:36pm

Jim,
I'm not sure.....It works from sea level to about 3,000 ft.
That's my experience.
It seems that it shouldn't matter, it's not like boiling water.

Let us know when you find out. I would say that it's hard to make anything that isn't great in a Dutch Oven.
All the best,
Ed

Comment by Jim Catalano on July 12, 2009 at 4:15pm

Edward,
Great information will altitude effect the heat factor , we camp on the Oregon trail at about 6,000 ft.

Comment by Edward on July 11, 2009 at 5:32pm

Mr. Edd's Dutch Oven Pot Roast.docDutch Oven Temperature Guide.xls

Western Cooks and Chefs,
I am glad to have recently found this site and this group.
Attached is a great Dutch Oven Recipe and a briquette/temperature reference guide.
Please consider this as my offer of gratitude.
Over the years I won many awards in cooking competitions.
Mostly BBQ and Chile Cookoffs.
I am an amateur Western Cook but love my hobbie.
Hope you are able to enjoy and share your favorite recipes as well.
Thanks for having me,
Ed

Comment by Francis Chludzinski on June 18, 2009 at 2:07pm

Howd'y... Looking forward to try'in out them dutch oven tators this weekend. I'll let ya know how I make out.

Comment by Carbine on June 12, 2009 at 8:28pm

Might add that I put the cheese on top after the baking was done-shook the ashe's from the lid, sprinkled the cheese on top and replaced the lid but left it cracked open, to let the residual heat melt the cheese.

Comment by Augustus McCrae on June 12, 2009 at 8:22pm

I am just partial to the greek seasoning. Thanks for the info on heavier on the top...that was my first thoughts hence the bottom is in direct contact with coals.

Comment by Carbine on June 12, 2009 at 8:10pm

10 inch DO a little charcoal on the bottom, a ring of coals on top of the lid and a couple in the center- baked for an hour or so. Used Mrs Dash orginal instead of the greek stuff . Sandwich would be good Gus or we can roll em' in a tortilla too with a little salsa. Key is to keep most the coals and heat on top of the Dutch Oven.

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