Tenderized and Brined Chicken Breasts rolled and centered with Pepper Jack Cheese, buttered, and corn flake-battered on a bed of vegetables all cooked in a Camp Cast Iron Dutch Oven. This is a crowd-pleaser for sure.
Tenderized and Brined Chicken Breasts rolled and centered with Pepper Jack Cheese, buttered, and corn flake-battered on a bed of vegetables all cooked in a Camp Cast Iron Dutch Oven. This is a crowd-pleaser for sure.
This recipe calls for a 12-inch cast iron camp Dutch oven. We will start off frying and end up baking this dish. To learn more about how to heat the camp cast iron Dutch oven, follow this link: https://beerandiron.com/2023/04/how-to-heat-camp-cast-iron-dutch-oven
You’ll be glad you did. OHHH…and there’s a video too…
This recipe can be prepared with either chicken breast meat or chicken thigh meat. I am going to present the simple recipe first. Then, farther down the article, I will go into detail.
For this recipe, I am using the 12-inch camp cast iron Dutch oven. We use a second 10-inch camp cast iron Dutch oven as a “warming pot” while we are searing the chicken. A second 12-inch camp cast iron Dutch oven works just as well.
6-8 pieces of chicken
Oil (enough to pan fry/sear the chicken)
1 Green Bell Pepper; Chopped
3 Stalks Celery; Diced
1 Onion; Chopped
3-6 Cloves of Garlic; Minced
2 Cups White Rice
10 Ounce Can Cream of Mushroom Soup
10 Ounce Can Cream of Chicken Soup
8 Ounces / 1 Cup of Sour Cream
1+ Tablespoons Worcestershire Sauce
2 Cans / Bottles of Beer (Enough for 20-24 Ounces)
1 Tablespoon Poultry Seasoning (or more)
2-3 Tablespoons of Cornstarch (or more)
(Salt and) Pepper to Taste
Chef Tip #1: We are going to cook the entire recipe in one 12-inch cast iron camp Dutch oven. However, I suggest you have TWO 12-inch cast iron camp Dutch ovens at the ready (or one 12-inch and a 10-inch). We will first sear and brown our chicken; the chicken will be hot but not fully cooked when we get to the “sauté the vegetables” step. So, what do we do with the chicken while we are sautéing the vegetables? I suggest you have a 2nd camp cast iron Dutch oven “near” the heat but not over or on the heat. This way the chicken can stay warm while we sauté the vegetables.
Note on the “prepared chicken:” I always brine my chicken in a beer and salt brine. If I am using chicken breast, I first tenderize the chicken breast meat and then brine for one hour before packing the chicken breast meat to camp. If I am using chicken thighs, I brine the thighs for about 3 hours before packing for camp. And, I usually brine at room temperature and refrigerate after I have removed the chicken from the brine.
Step 1: Preheat your 12-inch cast iron camp Dutch oven over 30-40 charcoal briquettes (or equivalent heat source). Keep a 2nd Dutch oven nearby (not on or over the heat but near the heat) as a warming pot (optional).
Step 2: Add just enough oil to coat the bottom of the Dutch oven.
Step 3: Gather all your prepared ingredients and perform any fireside preparations. Set out your 6-8 pieces of prepared chicken on a cutting board or other surface and season with poultry seasoning first, then do a light dusting of cornstarch.
Step 4: Once the oil in the cast iron Dutch oven is hot and fry-ready (you’ll see wisps of smoke rising from the surface), pan fry 3-4 pieces at a time until golden brown on both sides. They do NOT have to be fully cooked at this point (better to remain a little raw). Store the pan-fried chicken in a separate Dutch oven to keep warm.
Chef Tip #2: Is your chicken searing with as much “enthusiasm” as your first batch? If you feel you may not have enough heat for sautéing the onions and garlic, set another batch of briquettes to fire to finish searing the chicken and sautéing the vegetables.
Chef Tip #3: Keep this in mind when adding chicken: the pot and oil are very hot, adding the chicken will cool it down; it’s an expectation. It’s supposed to do that. If you add too much chicken at one time, it will cool that pot too much and you will not get that good, golden sear. Take your time here. You can really add a lot of heat to the bottom of that camp cast iron Dutch oven. Really, really hot!
Chef Tip #4: When changing cooking types like we are here from frying to baking, start with a new, freshly prepared batch of briquettes for the next cooking type like when we start baking this dish.
Step 5: We are about to start baking and need to have a full, fresh set of charcoal briquettes ready. Start a new batch of charcoal briquettes for baking. Set 24 – 26 briquettes in the charcoal chimney and get them fired up.
Step 6: Remove any excess oil from the Dutch oven (a paper towel does quick work of this…don’t wipe…just pat the excess oil from the pan) and leave enough oil to sauté the onions and garlic. Add the onions and garlic to the pot and sauté until translucent(ish).
Chef Tip #5: Save that oily paper towel; it makes a great fire starter.
Step 7: Add your chopped green bell pepper, diced celery, and rice. Stir it all about for a few minutes to sauté and deglaze that pot.
Step 8: Add the can of Cream of Mushroom Soup, the can of Cream of Chicken Soup. Fill both cans with beer (20 ounces of beer) and pour the beer in the pot. Then, add the Sour Cream and a tablespoon of Worcestershire Sauce.
NOTE: You can just add all 24 ounces of beer.
Chef Tip #6: If you are struggling with your rice’s “doneness,” you may have not added enough liquid to the pot in the first place. This often happens when you are “measuring” the beer in the empty cream of chicken soup can. WATCH THE HEAD (foam)! Make sure you are adding TWO FULL cans of beer and not a can of beer with a head on it.
Step 9: Make sure all the ingredients except for the chicken are thoroughly blended. Then taste for saltiness. Add salt and pepper only if you need to. Your chicken has been brined and should be perfectly salty. Take a taste of the mixture in the pot and add salt and pepper as you enjoy a dish to taste. You may need to add some pepper but the soups that you added may have enough salt to “carry” this recipe.
Step 10: If you added salt and/or pepper, thoroughly blend the mixture again. Make sure there are no grains of rice stuck to the sides of the Dutch oven. Any grains of rice outside the liquid will not cook. Level off all the ingredients in the pot at this point.
Step 11: Add the chicken to the top and let the chicken rest on the top of the mixture. If, while sitting in the warming pot, any broth was created by the “waiting” chicken (the container or the Dutch oven you held the chicken in), pour that into the pot with the chicken and rice; just pour it in on the top; don’t worry about mixing it in.
Step 12: Place the Dutch oven lid on the pot. Start with a fresh set of 24 charcoal briquettes. Arrange them for baking. Place 8 briquettes under the oven and 16 on the lid. Turn the pot and then the lid every 10 minutes.
Step 13: Let the recipe cook until the chicken is 165°F / 75°C and the rice is completely cooked. If the rice is going to be underdone, it will be the rice closest to the top. Add beer and keep cooking if the rice needs more time.
Chef Tip #7: Cooking rice in a camp cast iron Dutch oven is kinda tricky. Noodles are as well. Here’s my suggestion for this recipe: When the chicken is almost done (around 135°F − 57°C or so), open the lid and remove some of the rice at the very top. Is the rice done? Yes? Perfect! Then let the chicken continue to cook to 165°F / 75°C. If not, add a bit of beer, broth, or water to the pot…just a bit…and then check again when the chicken reaches 165°F / 75°C. Yes? Perfect! But, what if not? Then, add a bit more liquid and remove the heat from the top of the Dutch oven. Leave the heat on the bottom. Keep checking until the rice is done.
NOTE: Only add liquid if the rice is not done AND the mixture has dried.
Step 14: Remove the pot from the heat and serve the chicken and rice hot straight from the camp cast iron Dutch oven.
Now you know how to cook this recipe, but I am sure there are some questions. The rest of this article will answer those questions. And, if not, feel free to send me a message / email and we’ll get that answer over to you lickety-split.
You can use either chicken breast or chicken thighs with this recipe.
You will need 3-4 chicken breasts that we will cut in half after we tenderize and brine the chicken.
First and foremost, you’ll do well by first tenderizing and then brining your chicken breasts at home and in preparation for this recipe. Yes, you can have the chicken straight from the package in camp and it will work A-OK. But, I will suggest…with a bit of encouragement mixed in there…that you tenderize and brine before heading out. Here are two links:
How to Tenderize Chicken Breast: https://beerandiron.com/2022/12/how-to-tenderize-chicken-breasts
How to Brine using the cold method (NOTE: Only brine tenderized chicken breast for about 1 hour): https://beerandiron.com/2023/01/how-to-beer-brine-whole-chicken
Once your chicken breasts are tenderized and have been in the brine for about 1 hour, remove the chicken from the brine and pat dry with a paper towel.
Then, pour the brine out of the zipper bag and place a few dry paper towels in the same zipper bag.
Cut the chicken breast perpendicular. You’ll have two about-equal sized pieces from each chicken breast that are around the size of the palm of your hand.
Place the 6-8 halves in the bag with the paper towels and zipper up the bags. Refrigerate until you are ready to create this recipe.
This version is a bit easier to create. We’ll prepare 6-8 chicken thighs for this recipe.
We don’t tenderize our chicken thighs. Bone-in and Skin-on chicken thigh are my preference even over and beyond the chicken breast version. Brining is optional, but will definitely enhance the flavor of this recipe.
Brine the chicken thighs. These chicken thighs are not tenderized and will do well in the brine for about 3-4 hours.
Remove the chicken thighs from the brine and onto a cutting board. Pat them dry with a few paper towels. Trim the excess fat and excess skin from each chicken thigh but leave most of the skin in place.
After pouring out the brine from the zipper bag, place a few paper towels in the bag and store the thighs in the bag and refrigerate until you are ready to cook.
Now that we have either the chicken breast or the chicken thighs ready to go, let’s get the rest of the ingredients ready.
First, pre-prepare at home the following ingredients and store them in separate containers in the refrigerator or the ice chest until you are ready to cook.
3-6 Cloves Garlic; Minced
1 Onion; Chopped
I suggest double-bagging the garlic and onions in the same container.
1 Green Bell Pepper Chopped
3 Stalks Celery; Diced
Next, measure out 2 cups of white rice and store in a container to make ready for cooking time.
10 oz Can Cream of Mushroom Soup
10 oz Can Cream of Chicken Soup
8 oz Container of Sour Cream
Bottle of Worcestershire Sauce
2 12-ounce cans/bottles of beer (we’ll only really need about 20 ounces).
Some Poultry Seasoning (we’re going to need about a tablespoon).
Container of oil for pan frying the chicken.
Small container with about 2-3 tablespoons of cornstarch.
And, don’t forget to bring some salt and pepper.
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This is a quick and easy Enchilada Sauce Recipe that will give your enchiladas a bit of a zip and a zing.
Pillows of the Camp Cast Iron Dutch Oven. An easy recipe for having homemade biscuits in camp. We’ll use Half & Half in our example. This recipe will work with Buttermilk, Kefir, Old Milk, and even Beer and Milk.
I love this recipe. It’s easy to prepare at home and have many of the ingredients ready for cooking in camp. This recipe has three parts: 1) Preparing and cooking the chicken, 2), cooking the pot pie mixture with all the veggies and potatoes, and 3) the biscuit part that goes on top.
And, we are going to use HOMEMADE BISCUITS. You can use canned biscuits and that’s A-OK. But, this recipe goes from great to awesome with those biscuits on top. Not to mention that the left overs (if there are any) will be great for breakfast in the morning.
Three parts!? Yeah! I know. Right? No worries. It ain’t near the work you think it’s going to be. It’s a super easy recipe that can be created in camp.
History tells us that the pot pie was prepared with the crust under the “stuff” and not on top like I show in the video. A pot pie dish was originally a way to take a bunch of leftovers and turn them into a brand new meal. But, before the pot pie became popular in England in the 1500’s and later in America in the 1700’s, the Romans may have made the pot pie with living birds as a gag to play on dinner guest.
A 12-inch deep cast iron camp Dutch oven should do the trick. We’ll be baking this recipe in the camp cast iron Dutch oven and need some depth for the biscuits we’re going to use on the top (affiliate)
Note on Salt: I brine my chicken meat before I cook this recipe. Brined chicken has salt already. Worcestershire sauce has salt and so does the Cream of Chicken Soup. Just sayin’
Note: You could use a full cup of buttermilk. But, you may need a bit more buttermilk to get the right consistency. Or, if you only have milk, just use a cup of milk. It’s all good!
There are a couple of ways to do this. You can pre-prepare your ingredients at home or prepare the whole meal in camp. It’s totally up to you. If you are pre-preparing at home, don’t cut your potatoes until you get to camp.
You could set your charcoal briquettes or wood to fire and get your coals ready for the Dutch oven. Or, you could get everything chopped up and ready before setting the fire. It’s up to you.
We’ll be frying our bacon and sautéing our chicken, onions, and garlic first. Set your Dutch oven up for frying. For our 12-inch Dutch oven, we’ll need 24 briquettes or the equivalent in wood embers.
Later, we’ll be baking the dish. Considering the 12-inch Dutch oven and the baking method, when the time comes, we’ll place 16 briquettes on the top and 8 briquettes on the bottom.
Learn how to heat a camp cast iron Dutch oven here: https://beerandiron.com/how-to-heat-camp-cast-iron-dutch-oven/
This recipe will cook in two parts. You will need a second batch of briquettes when it comes time to cook the top biscuits.
Step 1: Tenderize 3-4 Large Boneless Skinless Chicken Breasts. Brine them in a beer/salt brine for about 1 hour then pat dry. You could pre-prepare the chicken at home and carry it to camp in a doubled zipper bag or other container.
Here’s the link on how to make a beer brine: https://beerandiron.com/2023/02/simple-roasted-chicken (This recipe shows how to brine a whole chicken but the brine recipe is the very same).
Step 2: Pull out the frozen veggies and let them start warming up to “room” temperature. Or, rather, “the great outdoor’s” temperature.
Step 3: Cut the chicken breast meat into larger bite-sized pieces. Pat dry the chicken breast meat. Place the cut, pat-dried chicken meat into the 1/2 cup of flour and coat the pieces. They will eventually stick together and the flour will be a bit sticky; that’s A-OK. Set the floured chicken aside.
Step 3: Cut up the onion and the garlic. Set aside.
Step 4: With the cast iron camp Dutch oven over 30-briquettes (or more), render the fat from some of the fatty bacon (cut or not cut).
Step 5: While the bacon fat is rendering, wash and cut the potatoes into bite-sized chunks. Skin on or skin off; it’s up to you. I just leave it on. You could place the cut potatoes in a bowl of water (optional).
Step 6: Brown the chicken pieces up until they are no longer pink…and just before they are safe to eat. Chicken is considered “done” at 165°F / 74°C. I will cook a bit more when we put this all together. NOTE: Don’t overwhelm your pot with the chicken. Sear/brown in batches. Add more bacon if you need more fat.
Step 7: Once the chicken is browned remove the chicken from the pot and then sauté the onions and garlic until the onions are clear…not so clear as to be able to read newsprint through them, but you get the point. NOTE: If you need more cooking fat, you can add more bacon before adding the onions and garlic.
Step 8: Here’s the easy step: After you’ve sautéed the onions and garlic, return the chicken to the pot. Then, mix in the veggies, evaporated milk, cans of soup, potatoes, poultry seasoning, and Worcestershire Sauce. Salt and Pepper to taste.
Step 9: Mix all the ingredients in the pot all about and smooth out the top. The mixture should not be too runny nor should it “set” like pudding either. If the mixture is too thick (more than likely), add some of the reserved beer.
NOTE: We’re not creating soup. And, the ingredients in the pot all have moisture to some degree. We want it thick but not too thick.
Step 10: Bring the mixture to a bubbling boil. Don’t let it stick to the bottom. If it’s sticking, add some beer to thin it out. Once the mixture is bubbling, set the camp Dutch oven to bake.
If your briquettes have burned down too much, you will need to use a fresh batch.
Place 16 briquettes on the top of the oven and 8 under the oven and let the mixture cook until the potatoes are soft and taste done (careful on sampling those potatoes…they are HOT!).
Step 11: While the mixture is heating up to a “bubble,” prepare the dry ingredients for the biscuits. Mix together in a bowl:
Blend all these ingredients together. Then, cut in the butter with the pastry cutter. You want a cornmeal consistency.
Don’t add the buttermilk (or other liquids) yet. Store the dry biscuit ingredients in a cold place (like the ice chest) for now.
Step 12: Once the potatoes are cooked (and the chicken is at least 165°F / 74°C), prepare the biscuits.
Note: How do your briquettes look? Do you need to start another set?
A word on the biscuits. Homemade biscuits are my preference. However, a can of biscuits will work perfectly in this recipe. It’s up to you.
Biscuit Step 1: Add the buttermilk (or other liquid) to the dry biscuit ingredients.
Biscuit Step 2: Using the rubber / silicone spatula, mix the biscuit ingredients until you have a sticky dough mixture.
Biscuit Step 3: Remove the dough and set on a floured surface. Don’t knead the dough. Just flatten the dough and then fold over a few times. Dust with flour if it’s too sticky. Coat with a bit of flour so the dough does not stick to the surface nor your hands.
You’ll want to flatten the dough a bit thinner than you would if you were making morning biscuits. We want these biscuits to be a bit thinner than normal.
Biscuit Step 4: Cut the biscuits with a biscuit cutter. You could form them with your hands or cut them with a knife. No worries. Cutting with a biscuit cutter gives the best results. And, they all don’t have to be round either. Cut them “any which way but loose.” They may have half-moon shapes and that’s okay. We’ll piece these together in a bit.
Biscuit Step 5: Place the cut biscuits on the top of the cooked pot pie mixture. Just puzzle them in. If you run out of room, just shove the last one or two in sideways.
Biscuit Step 6: Scramble the raw egg. Using the basting brush, “paint” the top of the biscuits with the raw egg.
Return the lid to the pot.
Step 13: The hot pot pie mixture is our biscuit’s “bottom heat.” We need to heat the top of the Dutch oven. Place any of the remaining briquettes from the bottom of the Dutch oven to the top of the Dutch oven. Add the equivalent of about 20 briquettes to the top and let the biscuits bake.
Step 14: After about 10 minutes, check on the biscuits. How do they look? Turn the lid 1/3rd turn. Let the biscuits cook until they are nice and golden brown.
NOTE: If they look like they are done but are not browning up, add more briquettes to the top of the oven.
Once the biscuits have brown up nicely, your meal is ready to eat!!
And that’s it y’all. This is one of my all time favorite camp cast iron Dutch oven recipes. And, as easy as it is cooking this in camp, it’s easier to cook in the home stove. Use your 7 quart cast iron Dutch oven (or half the recipe for the 5 quart) and enjoy. NOTE: if you cook this inside, cook on the stove top until the potatoes are done (Step 12), then prep the biscuits and then bake at 400°F / 205°C until the biscuits are golden brown.
My name is Sulae and I love to share the magic that comes from my black pots and pans. You all be sure to sign up for the news letter and I’ll keep my messages short-and-sweet as well as few and far between. You keep on cooking in those cast iron beauties and enjoying those frosted glasses of that fermented barley pop.
We’ll see you next time on beerandiron.com.
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Chicken Breast, Lemon, Beer, Capers, and Butter. This is a super-easy recipe for most any night of the week. Easy at home and easy in camp.
A very easy meatball recipe cooked with beer and in cast iron. But, don’t mistake easy as in trading for delicious; it’s that too.
Create your own universal, one-size-fits-all, foldable, portable, easy-to-make wind screen that is as handy as a latch on an outhouse door! Maybe that’s not the perfect comparison but you get the gist.
There are many challenges in cooking outdoors. First and foremost, weather happens outside. Cold, hot, rain, wind, and all kinds of natural challenges. Hey! It’s what makes a good meal great. Yeah, flavor, right? Yes, you’ll be amazed at how delicious nostalgia tastes.
The biggest challenge with weather is usually managing the heat that “heats” the cast iron camp Dutch oven. That heat from your coals or charcoal briquettes is known as thermal heat. The heat from the charcoal briquettes travels outward in all directions (including down). Thermal heat or thermal radiation is like rivers of electromagnetic waves of heat.
These waves of heat hit the Dutch oven and are absorbed by the cast iron. In a windless environment, the thermal radiation waves of heat are “flowing” out from the charcoal briquettes and only the heat in the direct path of the “wave” is absorbed by the cast iron. The heat flowing up, warms the Dutch oven. The “waves” flowing down heat the base and help heat the Dutch oven as well. The “waves” of heat that are flowing out and away from the Dutch oven is energy that, for a lack of a better definition, is wasted energy.
Even on a windless day, the windshield could be thought of as a heat shield and helps the “waves” of heat find their way back to the Dutch oven at some level or another.
When we throw environmental wind into the cooking scene, we create a form of convection…kinda and sorta but not really. Let me quickly explain. Convection heat, the heated air or “waves” of heat are usually directed toward the object that we need to heat. BUT! When the wind blows over our camp cast Iron Dutch oven, that wind will “move” those waves of heat off into other directions. Think blowing on a spoon of hot soup. Only, we don’t want our soup cooled just yet.
There’s more to it for sure. For the most part, we get the concept of a windshield or a windscreen when we cook outside. And, we also get the concept of packing efficiently and at a minimum. And…this is most important (tongue-in-cheek)…we want to be the coolest Dutch oven chef in camp. This homemade license plate windshield is just the thing that will turn those heads and get those nods. You are about to be the coolest in camp.
There’s more to this design than putting the windshield together with a bunch of key rings. It’s both that simple and a bit complex at the same time. First, here are the things you need:
You can get a 100 Pack of Extra-Large Key Rings right here (affiliate link): https://amzn.to/41dYTPX
The first question is: Why do we have to use 1.25 inch (1 ¼”) key rings?
This is the perfect size for holding the license plates close enough to block most of the wind and allow some air movement. Fire will only be fire with air…oxygen.
Second, key rings that are smaller will not allow the windshield to fold. It will just bunch up and make you say ugly words. We can’t have that.
Third, if the rings are too big, that will let too much air in between the spaces and defeat the purpose of the windshield (though it will provide some shielding).
There are a few sizes you will be cooking with. Likely you cook with a 10-inch or a 12-inch or have a few of these that you cook with. Some of you will have an 8-inch and/or a 14-inch camp cast iron Dutch oven. And fewer of you will have a size bigger than a 14-inch like the coveted 16-inch oven from Lodge (now go say a prayer and ask for forgiveness ye who covets…I’m joking…I have two of them dudes).
Now we know how many license plates we need, how do we put it together. HEY! If you can cook in a cast iron Dutch oven in the great outdoors, you’ve likely half done with your windscreen already. Nonetheless, I’ll show you the technique:
Chef Tip: I didn’t do this with my windscreens until I realized what I did. I kinda like my license plates to be dress-right-dress. So, when I make windscreens now, I attach them top and bottom. When I hold the screen up, all of the plates are right-side-up and not with some that are upside-down.
There’s two truths from this point forward. First, you’ll start looking and find none. You’ll swear that you’ve seen 1000’s of them “in the wild” but now it seems they’ve all been found. Second, when you do find some, you’ll be a bit giddy and almost like a 6-year-old girl with a new Barbie Doll. I know I’ve given a bit of a girlish giggle when I find plates out and about. But, we’ll keep that to ourselves.
Mine have come from two places. First, we’ve moved a whole heck of a lot over the years. From Louisiana and Mississippi, to Alaska, to Idaho, and then back to Louisiana that year I gave my wife that Emmy Lou Harris CD, “Quarter Moon in a Ten Cent Town.”
After that fella got stabbed in the butt by another fella’s Old Timer in the parking of our Motel 6, we headed back to Idaho.
Then, a few years later and a son-in-tow, we moved over to Tennessee to be near our relocating family. Why not? Murfreesboro is a nice town. And, after a couple of Christmases spent as alone as we did in Idaho, back to Idaho we went. Been here ever since…with all of our old license plates.
Emmy Lou Harris music and a fella stabbed in the butt with a pocket knife…those are stories for another day.
The other places have been garage sales (usually a buck-a-plate but I’m willing to go up to 3 bucks unless it’s a good one and maybe a bit more). Keep an eye on the road and your peripheral vision to the side of the road. There are two things that are fair game if you find them in the road: License Plates and Metal Garbage Can lids. If you are not sure of who the owner is, then finders-keepers-losers-weepers!
Other suggestions: Ask your family. I am sure there are a few of them who still hold on to old plates. There’s something about license plates and privacy. Everyone and their mother can see your license plate when zooming around like a wild banshee out of heck while picking your noses and eating Taco Bell (not you but folks I know)! But we still tend to hide them in photos and keep them like old identification markers that will lead all the hooligans straight to our front door if those numbers and letters were to ever find their way to a social media post.
Speaking of social media posts, put out a Facebook post or a Tweet. Ask your friends for their plates and let them know they are for “art materials.” Do not tell them about this cool article until after you have their plates. Just sayin’! Not, really. Don’t do that to your friends…well…don’t do that to some of your friends. There are those others who…well… Never mind. Mamma always said if you ain’t got nothin’ nice to say… You finish that sentence. And…their plates (if they give them to you) are fair game!
Did you see that crack in the lid of my 16-inch cast iron Dutch oven? This was a Dutch oven that I found on Facebook market and paid $80.00 for it. Want to read the story of my cracked cast iron Dutch oven? Sure, you do. Here’s the link: https://beerandiron.com/2023/05/what-is-my-cast-iron-worth
There. You’ve got it!! It’s that easy. If you show off your awesomeness at camp and post your license plate windscreens, I’d love the tag.
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Hey. My name is Sulae. And I love to share the magic that comes out of my black pots and pans. Y’all keep hanging out here at BeerAndIron.com and take a moment to sign up for the newsletter. Trust me, I ain’t gonna bug you.
We’ll see you all next time. And keep on cooking in those black cast iron beauties and enjoying those frosted glasses of that fermented barley pop! Que the pop, hiss, and gurgle-gurgle of beer pouring into your frosted Shaker Pint!
Pork, rosemary, potatoes, bell pepper, and thickened with seasoned bread crumbs. An easy Cast Iron Camp Dutch Oven Recipe with few ingredients. Easy. Delicious.
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I am always sharing fresh, flavorful, recipes cooked up in well-seasoned cast iron awesomeness with a bit of my liquid, hop-based, happy-maker as an ingredient.
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