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Old 10-14-2007, 08:46 PM   #11
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Hallelujah! Someone who knows what a Dutch Oven really is!

If wind and/or low ambient temperature is a problem, Jammero - dig a hole in the back yard about 2-4 inches wider and deeper than your DO - and build your fire in that ... then proceed like Uncle Bob said.

Building your fire in the hole will warm the earth around it ... and it will serve as a wind barrier and thermal insulation to help keep your DO more evenly heated. That's a trick I learned from a couple of my uncles.

And, hey ... GOOD LUCK!
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Old 10-15-2007, 12:20 AM   #12
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Great advice, Michael. Another option, if you don't want to dig a hole, is to use a piece of aluminum roof flashing for a wind break. It's simple, inexpensive, and easy to use and store. Here's a picture of ours in use.

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Old 10-15-2007, 06:26 PM   #13
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Hey Dutchess, good to hear from you. How was the DOG? Hope you and your SO had a great time.
My DW uses consentrated orange juice and brown sugar for her glaze. The glazes you provided along with the others I have been sent make it hard for me to decide which I want to try first. I may just take a few ingredients from each and see what I can come up with on my own. They all sound so good.
The suggestions for keeping the wind out are appreciated also (thank's Michael). For now I have a tire ring from an 18 wheeler I can set the DO in. I use it for fires when we have a get together down here.
For one a bit more portable, I am going to use a suggestion I saw in a post where someone was using an old electric skillet. With the legs on it, I don't have to worry about the surface it is sitting on and with the handles on each side, it will be easy to carry even if the coals are still hot when I finish cooking.
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Old 10-16-2007, 01:55 PM   #14
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Oooooo, those ham recipes sound great! I haven't done a ham yet, but I think one is on the menu in the not too distant future.

If you're open to other suggestions, have you considered the other white meat - pork? Here's a pork roast recipe that is absolutely a killer! http://www.discusscooking.com/forums...ast-36562.html

Good luck with whatever you select.
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Old 10-16-2007, 03:29 PM   #15
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That sounds like one real nice roast recipe you have there Garry. Thank's alot. I just finished copying it down and putting it with the other recipes I have recieved from this thread and I'm looking forward to putting it to good use soon. My DW and I do a lot of camping and it seems like fixing that one would be a real good way of spending a cool afternoon in camp.
As far as the 'other white meat' goes, my DW roasted a lot of Deer hams when we were hunting and had our own smokehouse (and once got real lucky when we were given a good sized Elk roast by a good buddy we used to Bow hunt with) but for Thanksgiving she wants a simple Pork butt or shoulder.
If anyone else has a recipe that would be good for Thank'sgiving feel free to post them for me. I already have some great ham recipes, now I could use something for a veggie plate and a dessert.
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Old 10-16-2007, 03:46 PM   #16
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When you say deep about your DO, you really mean it. To get a large ham in there, it must be a deep one. I did a small pork shoulder not to long ago in my 10” DO, and with the meat on a trivet, the top skin ended up just touching the lid.....got nice and crispy too.

How did you want to cook your vegetables? Are you thinking of doing them I a DO as well, outdoors via another method (grill?), or indoors? A Green Bean Casserole is pretty much standard fare that we have every year at Thanksgiving. I actually made a GBC a couple of weeks ago in my DO, and it turned out great. Just use 2/3 top heat to 1/3 bottom heat (350 degrees) for about 35 minutes and your good to go.

Also, I like making a medley of veggies that include cabbage, potatoes, baby carrots, onion, corn on the cob, and 1/3 cup good chicken broth. Cook that for about 35 minutes (or until the potatoes are tender) and you’re set. You can even make mashed potatoes in the DO if you like.
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Old 10-16-2007, 05:05 PM   #17
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All I'm doing this time is a ham. I figured with what everyone else will bring, that should be enough altho I may do the ham in the morning early enough to let the DO cool enough to clean just before everyone get's ready to eat and put on a sweet bread to cook while we are eating so it will be finished about the time everyone is ready for dessert. It would be nice and hot and ready to go.
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Old 10-16-2007, 05:49 PM   #18
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Jammero, we had a great time at the National DOG. It was a weekend full of great food, fellowship, and fun. The weather was perfect, and the state park was beautiful. It just doesn't get much better than that.

It sounds like you've got a great action plan for Thanksgiving. I'm sure your wife and MIL are going to love and appreciate your efforts!
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Old 10-16-2007, 05:57 PM   #19
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depending on the type of ham, other incredible glazes include:

For a smokey, spiral sliced ham - honey mustard glaze using equal parts buckwheat honey and spicy-brown mustard

For a whole, boneless ham - Score the skin in a criss-cross pattern and insert whole cloves like you would lardoons. Sprinkle with nutmeg and brush with butter and brown sugar.

Another truly great (and my personal favorite), glaze for a spiral sliced ham is butter and pure, grade-B maple syrup (hey, I'm from Michigan) with a light sprinkling of garlic. Also, when making the glaze, add a few drops of mesquite flavored liquid smoke. Yum. This ham will impress everyone as Maple is usually an unexpected and uncommon treat for most folks.

And Uncle Bob, I'm impressed with your knowledge of DO temperature control. Good job.

Seeeeeeya; Goodweed of the North
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Old 10-16-2007, 06:09 PM   #20
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Goodweed, I was just looking earlier today at the most recent issue of Cook's Illustrated, which has an article on ham. One of the glazes they recommend for their Glazed Spiral-Sliced Ham recipe is a maple glaze. It sounded really good. Now with your recommendation about using maple, I may just have to give it a try. I have an unopened bottle of grade-B maple syrup just begging to be used.
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