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I have both kinds and have had no problems using this type of Dutch oven with such things as soups and stews. Just keep the number of coals underneath it less than you would otherwise use. I have also just used rocks (probably around the size of bricks mentioned earlier) to put the Dutch oven on.

Hmmm. This sounds interesting. I'm off every other Friday. This might be a great thing to start doing on those Fridays.

Those biscuits look great. It looks like you cooked them right on the bottom of the Dutch oven. Is that right? I have always put mine in a pan, set off from the bottom about 3/4 of an inch with rocks. It was always difficult to keep them from burning otherwise. How did you keep them from...

Some say that when used as part of a rub salt draws some moisture to the surface where it mixes with the other seasonings, forming a bit of a crust as the meat cooks.

Wow....These are all some great tips with grilling corn on the cob. I have tried many different spices, but there are some new ideas to try here. I love the handle method of grilling corn. It gives a great flavor from the smoke.

Those ribs look delicious--makes me want to go get some and do them tomorrow.

I agree, I have used both the legged and legless versions in the stove and on the fire.

Sounds great--I think once you start Dutch oven cooking, you kind of get hooked. I did a delicious chili cornbread dish the other day with a peach cobbler for dessert. It doesn't get much better!

These all sound great! I like to experiment with lots of diferent seasonings. Rosemary, onion salt, garlic salt Italian Seasonings are some that I have tried.

Your story reminded me of when we lived in Florida we bought three extra propane tanks and kept them filled, rotating as needed, so that we had propane to cook with if needed if we were struck by a hurricane. If you wait until one is threatening, it's too late. They'll all be gone. Not only...

I've never had a problem, although I do tend to use it as often as possible during the winter (I even roast chestnuts on it every Christmas Eve)!

Like AllenOK said above, I can get it a a local apple orchard. They have a pile of wood drying from the trees the cut down and replace.

Spring is Here! Temperatures in the mid to upper 50's, spring flowers starting to emerge....I think spring is here!

stuffed mushroom - marinara sauce

We've had cold weather in Utah for several weeks now, and no end in sight. Highs in 20's lows around 0. Can't wait for spring!

bakery -> bread

Each member of my family has their favorite way, so I often cook them several ways (shucked in foil, unshucked and presoaked in water, shucked and spreading butter on the corn as it cooks, etc).

Great tip, CathySue! I do remember someone suggesting that, but I have never tried it. I often put rice in mine, and just before I seal it all up, add a little water to help steam the rice (and the rest of the food). I have seen some who put newspaper in between two layers of foil and then...

I done it with my Dutch oven on the kitchen stove. I'm always amazed at how fast it gets eaten.

I use the following: 1 gallon of water 1 cup pickling salt 1 oz tender quick 1 cup honey 4 bay leaves 1/4 tsp ground spices 1/2 tsp pickle spices You may have to double it to get enough to cover the bird(s). I put it in a cooler overnight with lots of ice in zip lock bags to keep it cold (I...

Jenyfari, I suppose it's a matter of personal taste, and depends on how hot your fire is. Five minutes is usually too long for me. I usually only do them 1-2 minutes, then check one and cook a little longer if needed.

I like to only cook them enough to melt the chocolate and marshmellows, but not enough to make the bananas mushy. You can also try them with butterscotch chips, raisins, nuts, etc.

There are many ways to make Hobo Dinners. Typically they have some type of meat, some vegetables (potatoes, carrots, onions, tomatoes), other desired ingredients (rice, soups, garlic cloves), and seasonings (salt and pepper, onion powder, any seasoning that you have and like). The...

You can grill corn on the cob shucked or unshucked. If you shuck, then wrap in foil. I like to smear with butter, and sprinkle with salt and pepper before I wrap them in foil. You can also leave them unshucked and cook in the corn husks. This gives a more smokey flavor. You can soak in water...

I agree with FryBoy--stick with fresh vegetables. Corn on the cob is great on the grill. I love cutting potatoes into wedges, tossing them with a little olive oil, sprinkling with a favorite seasoning, and then grilling them until done. Serve with sour cream. Grilling baskets can be used...