No-Boil Stack and Bake Lasagna in a Camp Cast Iron Dutch Oven
An easy, stack-and-bake, no-boil Lasagna Recipe Baked in a Camp Cast Iron Dutch Oven
Tag: camp cast iron dutch oven
But-and-Ben Pie Baked in a Camp Cast Iron Dutch Oven
Easy one-pot dinner meal with Pobalno Chilies, Ground Beef, and Cheese. A no-fail beauty in your 12-inch camp cast iron Dutch oven.
Easy Dump-and-Bake Spanish Rice and Chicken Casserole Baked in a Camp Cast Iron Dutch Oven
Easy Dump-and-Bake Spanish Rice and Chicken Casserole Baked in a Camp Cast Iron Dutch Oven
Let me cover some of the details of this recipe. First of all, we are basically creating a rice casserole of sorts and not a soup. There are other options out there than Knoor Spanish Rice including Knorr Mexican Rice. I am using this name brand for simplicity, and I know it works well.
The first thing to consider is how much liquid to put in this dish so it’s not soupy. When I was in the trial-and-error stage of writing this recipe, I would drain many of the canned ingredients and I used more broth. The problems that were presented was a mushy or soupy dish and also the hassle of trying to drain stuff at the fireside. I wanted EASY! And I wanted DELCIOUS! And this is the recipe that works.
Word to the Wise
I mentioned that you could use other pre-packaged rice mixtures including Knorr’s Mexican Rice. WATCH THE LIQUID REQUIREMENTS!! Note that the Knorr Spanish rice calls for 2 cups of liquid per package where as the Knorr Mexican Rice calls for ONLY 1 ¾ cup of liquid. That’s 14 ounces of liquid (considering we’re using two packages) versus the 16 ounces of liquid for the Spanish Rice version.
Granted, there is no liquid measurements above that calls for 14, 16, 28, or 32 ounces. Much of the liquid that this recipe needs will come from the liquid in the beans, tomatoes, and olives.
Long story short: Watch the liquid requirements of the pre-packaged rice you have purchased and guesstimate how much you will need. Lean on more rather than less…but not too much more.
SALT!
Also: Pre-Packaged Taco Seasoning vs Beer & Iron’s Homemade Taco Seasoning
There’s salt in the brined chicken, the broth, beans, olives, and tomatoes. There is over 500mg of sodium per serving in the Knorr Spanish Rice. And, this is all okay. I’m also a registered nurse and know that watching the sodium is something we should do. For me, I will use pre-packaged taco seasoning in a pinch but I find the dish comes out a bit too salty. I prefer just to pre-prepare my own homemade taco seasoning AND LEAVE OUT THE SALT. You can find that recipe here:
https://beerandiron.com/homemade-taco-seasoning/
All you must do here (to be awesome) is to mix these ingredients together, store them in a small zipper bag, and dump them in when it’s time.
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
1/2 teaspoon black pepper
This is the same exact recipe I used in my taco seasoning, but I have omitted the salt.
To Pre-Tenderize and Brine the Chicken or Not?
I do. I don’t like those hard-to-chew chunks of chicken. Most of the time, I tenderize and brine the chicken breast and pack it to camp. Here is the link to how we tenderize and brine chicken:
Webpage: https://beerandiron.com/chicken-breast-tenderize-beer-brine-cook-perfectly-tender/
Video: https://youtu.be/wX_kYQ8nOrM
Briquettes
We will need about 25-30 briquettes for this dish to bake. At the end of the cook, we will be broiling the dish to toast the top of the casserole. By the time we get to the broiling stage, most of the briquettes will be burned down a bit. I usually fill my charcoal chimney full of briquettes to have the extras in the end for the final broil.
The Cast Iron
This recipe will do very well in a 12-inch regular (shallow) camp cast iron Dutch oven. A 10-inch may work but I’d suggest a deep 10-inch Dutch oven.
Ingredients:
2 Packages of Knorr Spanish Rice
12-ounce Beer (lager that is not too hoppy)
12 ounces of Chicken Broth
15oz Can of Black Beans
15-16 Ounces Fire-Roasted Chopped or Diced Tomatoes
2.25oz Can of Sliced Black Olives
1-2 Bunches of Chopped Green Onions (the white parts)
2-3 Large Chicken Breasts
Package of Low-Sodium Taco Seasoning
OR
Beer & Iron’s Homemade Taco Seasoning without Salt
Toppings:
2 Cups of Shredded Cheese
Panko Crumbs
1 Diced Green Bell Pepper
1 Diced Red Bell Pepper
Green Onion Chives (the green parts)
Beer & Iron’s Homemade Taco Seasoning:
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
1/2 teaspoon black pepper
The original recipe calls for 1 1/2 teaspoon salt. I would leave this out of the seasoning to keep the dish from becoming too salty.
A note on the Green Onions: Use the “bulb” parts (or the white parts) of the onions in the recipe. Use the “tops” or the green chives as a garnish. If you’re wondering about the “middle,” I do to! Just use what you think is green as a garnish and what you think is white as an in-the-dish ingredient. You can’t mess this up; trust me.
A note on the Knorr Brand Spanish Rice. I have worked with this recipe to get the liquid down just right and Knorr Brand Spanish Rice works well with this recipe and the “liquid” ingredients. You can use what ever rice you would like and even just plain, old-fashion rice. But, unless you use Knorr Brand Spanish Rice, you will need to (NEED TO) modify the liquid amount.
This would not be hard to do a all. Once the dish has cooked for 30-minutes and before adding the toppings, all you have to do is a taste test for consistency. If the rice needs more liquid, then add more beer, broth, or even water.
Just…don’t add too much liquid initially if you are unsure. Liquid is like salt…it’s easer to add later rather than to balance after the fact.
Instructions
When you are ready to cook:
Step 1: Add your 2 Packages of Knoor Spanish Rice to the Dutch oven.
Step 2: Add 12 ounces of beer to the rice.
Step 3: Add 12 ounces of chicken broth or stock. I use the empty beer can/bottle to measure my broth. Just fill the empty 12-ounce can or bottle up and add the liquid to the pot. Don’t over-fill your beer-can / beer-bottle measuring.
Step 4: Add the fire-roasted tomatoes, black beans, and olives to the watery mixture. Don’t drain any of the ingredients. Add the chopped green onions. Add the taco seasoning. Mix well.
Step 5: Add the cut pieces of chicken to the pot.
The tenderized and brined chicken breast should be pat-dry. Cut the chicken up in bite-sized pieces and add to the watery mixture in the Dutch oven.
To make life easy at camp: Tenderize, Brine, and then Cut up your Chicken at home and pack the pre-prepared chicken to camp. All you’ll have to do is add the chicken to the pot. This will alleviate the need to cut up the chicken in camp and all that goes with that process.
If you decide not to pre-prepare your chicken, you could just use chicken straight from the grocery store’s package. I suggest using scissors to cut up the chicken over the pot if you go this route.
Try to get everything evened out as you add the chicken. You want the chicken to be evenly distributed. Make sure none of the ingredients are stuck to the sides of the pot and above the liquid line.
Step 6: Place the lid over the pot and start the bake.
We’re shooting for 350°F / 175°C. Place 7-8 briquettes on the bottom and 15-17 on the top.
Bake for 15 minutes and then turn the pot.
Bake for another 15 minutes and check. Most if not all the liquid should be absorbed. If you want, check the rice for doneness. If you feel it needs more time or liquid, add what you feel it needs and continue.
Chef Tip: During the bake is a good time to shred the cheese and dice the bell peppers.
Step 7: Once the rice is cooked, remove the lid and keep it nearby on a lid stand or another clean surface. Over the top of the entire dish, add the two cups of cheese. Then, top with a generous amount of Panko breadcrumbs. Sprinkle over the diced green and red bell peppers.
Step 8: Return the lid to the pot. Remove the bottom heat and place all the briquettes on the top of the Dutch oven. Really heat that lid up to toast the cheese, panko crumbs, and peppers.
This may take 5 minutes to 15 minutes or more. Keep an eagle eye out and make sure not to burn the recipe.
Summary
And, that’s it! It’s really easy. Start at home by tenderizing, brining, and packaging up your chicken. Measure out your homemade taco seasoning. Other than the chicken, there’s nothing that needs to be refrigerated on the way and at camp.
I enjoy this recipe with sour cream and a sliced avocado.
CHEERS!
You all keep on cooking in those cast iron beauties and enjoying those glasses of that fermented barley pop.
We’ll see you next time.
Website: https://beerandiron.com/
Facebook: https://www.facebook.com/beerandiron
Twitter now called “X”: https://twitter.com/IronRecipes
Instagram: https://www.instagram.com/ironrecipes/
Pinterest: https://www.pinterest.com/beerandironrecipes/
Spotify: https://open.spotify.com/show/3jcMjHBuZ7C0x2TnssetrG
Easy Dump-and-Bake Spanish Rice and Chicken Casserole Baked in a Camp Cast Iron Dutch Oven
Start at home by tenderizing, brining, and packaging up your chicken. Measure out your homemade taco seasoning. Other than the chicken, there’s nothing that needs to be refrigerated on the way and at camp. I enjoy this recipe with sour cream and a sliced avocado.
Ingredients
Main Dump-and-Bake Ingredients
- 2 Packages of Knorr Spanish Rice
- 12 ounce Beer – lager that is not too hoppy
- 12 ounces Chicken Broth
- 15 oz Can of Black Beans
- 15 Ounces Fire-Roasted Chopped or Diced Tomatoes
- 2.25 oz Sliced Black Olives
- 1-2 Bunches of Chopped Green Onions – white parts (the bulbs)
- 2 Large Chicken Breasts
- 1 Beer & Iron’s Homemade Taco Seasoning – or a Package of Low-Sodium Taco Seasoning
Beer & Iron’s Homemade Taco Seasoning (without the salt)
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon black pepper
Toppings / Garnish
- 2 Cups Shredded Cheese
- Panko Crumbs – handful or two
- 1 Green Bell Pepper – diced
- 1 Red Bell Pepper – diced
- Green Onion Chives – green parts
Instructions
- Add your 2 Packages of Knoor Spanish Rice to the Dutch oven.
- Add 12 ounces of beer to the rice.
- Add 12 ounces of chicken broth or stock.
- Add the fire-roasted tomatoes, black beans, and olives to the watery mixture. Don’t drain any of the ingredients. Add the chopped green onions. Add the taco seasoning. Mix well.
- Add the cut pieces of chicken to the pot. – Tenderize, Brine, and then Cut up your Chicken at home and pack the pre-prepared chicken to camp.
- Try to get everything evened out as you add the chicken. You want the chicken to be evenly distributed. Make sure none of the ingredients are stuck to the sides of the pot and above the liquid line.
- Place the lid over the pot and start the bake.
- We’re shooting for 350°F / 175°C. Place 7-8 briquettes on the bottom and 15-17 on the top.
- Bake for 15 minutes and then turn the pot.
- Bake for another 15 minutes and check. Most if not all the liquid should be absorbed. If you want, check the rice for doneness. If you feel it needs more time or liquid, add what you feel it needs and continue.
- Once the rice is cooked, remove the lid and keep it nearby on a lid stand or another clean surface. Over the top of the entire dish, add the two cups of cheese. Top with a generous amount of Panko breadcrumbs. Sprinkle over the diced green and red bell peppers.
- Return the lid to the pot. Remove the bottom heat and place all the briquettes on the top of the Dutch oven. Really heat that lid up to toast the cheese, panko crumbs, and peppers.
- This may take 5 minutes to 15 minutes or more. Keep an eagle eye out and make sure not to burn the recipe.
- Once the top is toasted and the bell peppers are soft and cooked, the dish is done. ENJOY!!
Notes
First of all, we are basically creating a rice casserole of sorts and not a soup. There are other options out there than Knoor Spanish Rice including Knorr Mexican Rice. I am using this name brand for simplicity, and I know it works well.
The first thing to consider is how much liquid to put in this dish so it’s not soupy. When I was in the trial-and-error stage of writing this recipe, I would drain many of the canned ingredients and I used more broth. The problems that were presented was a mushy or soupy dish and also the hassle of trying to drain stuff at the fireside. I wanted EASY! And I wanted DELCIOUS! And this is the recipe that works.
Tried this recipe?Let us know how it was!
Chile Relleno Con Cerveza – Camp Cast Iron Dutch Oven Casserole Version
Easy one-pot dinner meal with Pobalno Chilies, Ground Beef, and Cheese. A no-fail beauty in your 12-inch camp cast iron Dutch oven.
Sausage and Tots Easy Breakfast Casserole Recipe – Cooked in a Camp Cast Iron Dutch Oven
Easy one-pot breakfast casserole recipe cooked in a camp cast iron Dutch oven.
Beer Berry Cobbler Recipe – Cooked in a Camp Cast Iron Dutch Oven
Beer Berry Cobbler Recipe in a Camp Cast Iron Dutch Oven
This is likely one of the easiest recipes you’ll prepare in your camp cast iron Dutch oven. It may be easy, easy, easy…but it’s delicious, delicious, delicious. It’s great in the summer with some vanilla ice cream. And it’s good in the winter too. Hey…you want to know what’s great about this recipe in the winter? If you have snow at camp, make some snow ice cream for this dessert.
This recipe will work great with most any fruit. Blackberries, raspberries, blueberries, strawberries, and even peaches, apples, pears, and the like. I’ve even created this with fine-chopped rhubarb. I’ll present the recipe by using blackberries. But, I am sure you are already thinking of fruit you’ll be trying.
You can use either use fresh fruit or frozen fruit: but…you’ll need to let the frozen fruit thaw before you use it in this recipe. And, that’s okay. I usually buy the frozen fruit and use it in the ice chest or cooler as “ice” to keep other things cool like milk, butter, and the like. Like the ice in the ice chest or cooler, it’ll thaw fine and dandy.
The Cast Iron
This recipe will do very well in a 12-inch regular (shallow) camp cast iron Dutch oven. A 10-inch may work but I’d suggest a deep 10-inch Dutch oven.
Supplies You May Need (Affiliate Links)
If you pre-prepare this recipe at home, you will only pack a mixing bowl, stirring spatula, and a 1-cup measuring cup with you to camp. All in all, you will need:
- Microplane (Zester/Grater) (https://amzn.to/3J1ff7I)
- Measuring Spoons: 1 Teaspoon and 1 Tablespoon
- Measuring Cups: ½ Cup, ¼ Cup, and 1 Cup
- Mixing Bowl large enough for 2 cups of flour and 2 cups of milk
- Mixing Spatula
- Two 1-Gallon Zipper Bags
I didn’t include the list of in-camp Dutch oven supplies you’ll need for cooking in your camp cast iron Dutch ovens. The tools I listed her are recipe-specific. If you’d like me to list a full list here to include the Dutch oven-specific needs, let me know and I’ll start doing that from now on.
Ingredients:
I am going to present this recipe with three ingredients groups:
- Wet Ingredients
- Dry Ingredients
- Ingredients You Will Pack to Camp
Though things like milk are considered “wet” and sugar is considered “dry,” keeping certain ingredients separate until ready to cook is important despite their “state of matter” (you Chemistry Geeks will get that).
A note on the beer choice:
First, here’s a link to the beer I used in the video from Bombastic Brewery: https://www.bombasticbrewing.com/
You may not be able to find this specific beer in your area. I’ve included some links to Bombastic’s site to give you an idea of the beer I like to use in this recipe.
Going with a darker, sweeter porter or stout is my preference. A citrusy beer or sour will work A-OK too but you’d need to consider the amount of lemon zest you will add. And, as always, a nice and light lager will work great. As a matter of fact, we will only be using ¼ cup of beer; you could just add the first ¼ cup of whatever beer you will be enjoying as you create this recipe.
A note on the lemon zest:
Zest is the outer colored part of the peel of citrus fruit and is used as flavoring. There’s a lot of lemony lemon in that lemon peel. I add much more than my suggested 1-2 teaspoons. I love the lemon flavor of this recipe when I add that much zest. My suggestion is to start out with only 1-2 teaspoons of lemon zest and see how you like it. Zest is like salt; more is not always better but that depends on the person enjoying the meal. It’s very subjective.
You will not need a microplane or a zester for this recipe. You could use the small side of a cheese grater or just peel the lemon and chop the peel very, very fine. My suggestion is to add a microplane or zester to your kitchen’s utensils. They are quite inexpensive, and you will find that it’s also pretty handy-dandy. Here’s a link:
We’ll start with two one-gallon zipper bags or two separate containers. In one bag, we will add all our dry ingredients. In the other, we will add our wet ingredients.
The Wet Ingredients:
- 4 Cups of Berries (Fresh or Frozen)
- ½ Cup of Sugar
- ¼ Cup of Beer
- 1-2 Teaspoons of Lemon Zest
The Dry Ingredients:
- 2 Cups of White Flour
- 1 ½ Cups of Sugar
- 1 Tablespoon of Baking Powder
- 1 teaspoon of Salt
The Ingredients You Will Pack to Camp:
- 2 Cups of Milk
- 8 Tablespoons of Butter
Instructions
Steps to Create the Cobbler
My suggestion is to pre-prepare your ingredients and have them ready when it’s time to bake. It’s almost like having a homemade cake-in-a-box that is ready to go for easy baking in camp. The entire recipe can be prepared and created in camp if you like. I am going to present the recipe in two parts:
- Pre-Prepared Ingredients
- Ready to Bake
Pre-Prepare Your Ingredients
Step 1: Set out a 1-gallon zipper bag or other container and add all of the wet ingredients; mix thoroughly. Store in the ice chest, cooler, or refrigerator until ready to bake.
Chef’s Tip: Keep the zipper bag of wet ingredients either double-bagged or stored in a second container to reduce the risk of leakage or spillage in the ice chest or cooler.
Step 2: Set out a 1-gallon zipper bag or other container and add all of the dry ingredients; mix thoroughly. Store this until you are ready to bake.
Step 3: Pack the milk and butter in the ice chest or cooler until you are ready to bake.
Chef’s Tip: I just bring an unopened container of milk with me to camp. Two cups of milk is all we will need but having milk in camp is pretty okie-dokie come sun rise or even used as an ingredient to soups or stews.
Ready to Bake Steps
Step 4: Set 24-30 charcoal briquettes to fire. Let them heat until they are hot and ready.
Step 5: Set a 12-inch camp cast iron Dutch oven over 24-30 hot-and-ready charcoal briquettes.
Step 6: Add the stick of butter to the Dutch oven. We need this to be fry-ready. Careful!! DON’T BURN THE BUTTER.
Chef’s Tip: If you burn the butter…no worries. You brought an extra stick, right? Pull the Dutch oven from the fire and wipe out the burned butter. If you use some paper towels, these butter-soaked paper towels make great fire starter.
Step 7: As soon as you put the butter in the Dutch oven, mix the dry ingredients with 2 cups of milk. Use a mixing bowl to stir them together very well. This is our cobbler batter.
Step 8: Once the butter is hot and fry-ready, pour the batter into the Dutch oven and over the butter. It’ll be bubbling around the edges.
Chef’s Tip: Very hot and melted butter is the key here! That batter will start cooking as soon as it hits the butter. We want the batter to cook on the butter and not on the cast iron (in a manner of speaking). This is how we keep it from sticking.
Step 9: Once the batter is in the Dutch oven, add the wet ingredients to the top of the batter. DO NOT MIX the wet ingredients in with the batter; just evenly add, drop, or spread the berry mixture to the top of the batter.
Step 10: Return the lid to the Dutch oven and remove the Dutch oven from the hot charcoal briquettes. Add 16 hot briquettes to the top of the Dutch oven and set the Dutch oven over 8 hot briquettes. (24 total briquettes: 16 on the lid and 8 under the oven).
Step 11: Let this bake for 10-minutes. Then, turn the Dutch oven: Turn the lid 1/3rd turn in one direction and the whole pot 1/3rd of a turn in the other direction.
Step 12: Let this bake for another 10-minutes (20-minutes) total. Visually check the cobbler. We want our cobbler to be baked and “dry” but not “dry.” Cobblers have fruit; some bubbling is expected. The key here is to make sure the batter is baked. It should be spongy.
Chef’s Tip: This is a forgiving recipe. A little under-done or a little over-done…it’s going to be delicious.
Step 13: If you feel the cobbler needs more time, return the lid to the pot and give the pot another turn. Wait five minutes and check again. Do this every five minutes until the cobbler is done.
Summary
And the recipe is now yours!
This is a crowd-pleaser for sure. You’ll likely feed 4-6 people with this one.
Creating this recipe at home in a home Dutch oven is very doable as well. If you do bake this recipe at home and in your home’s oven, leave the lid off the Dutch oven while you bake.
CHEERS!
You all keep on cooking in those cast iron beauties and enjoying those glasses of that fermented barley pop.
We’ll see you next time.
Website: https://beerandiron.com/
Facebook: https://www.facebook.com/beerandiron
Twitter now called “X”: https://twitter.com/IronRecipes
Instagram: https://www.instagram.com/ironrecipes/
Pinterest: https://www.pinterest.com/beerandironrecipes/
Spotify: https://open.spotify.com/show/3jcMjHBuZ7C0x2TnssetrG
Beer Berry Cobbler Recipe in a Camp Cast Iron Dutch Oven
This recipe will work great with most any fruit. Blackberries, raspberries, blueberries, strawberries, and even peaches, apples, pears, and the like. I’ve even created this with fine-chopped rhubarb. I’ll present the recipe by using blackberries. You can use either use fresh fruit or frozen fruit: but…you’ll need to let the frozen fruit thaw before you use it in this recipe. Though things like milk are considered “wet” and sugar is considered “dry,” keeping certain ingredients separate until ready to cook is important.If you pre-prepare this recipe at home, you will only pack a mixing bowl, stirring spatula, and a 1-cup measuring cup with you to camp.
Equipment
- 1 Microplane (Zester/Grater)
- 2 Measuring Spoons: 1 Teaspoon and 1 Tablespoon
- 3 Measuring Cups ½ Cup, ¼ Cup, and 1 Cup
- 1 Mixing Bowl large enough for 2 cups of flour and 2 cups of milk
- 1 Mixing Spatula
- 2 Gallon Zipper Bags
Ingredients
The Wet Ingredients
- 4 Cups Blackberries Fresh or Frozen
- ½ Cup Sugar
- ¼ Cup Beer
- 1-2 Teaspoons Lemon Zest
The Dry Ingredients
- 2 Cups White Flour
- 1 ½ Cups Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
Pack To Camp Ingredients
- 2 Cups Milk
- 8 Tablespoons Butter
Instructions
Pre-Prepare at Home
- Set out a 1-gallon zipper bag or other container and add all of the wet ingredients; mix thoroughly. Store in the ice chest, cooler, or refrigerator until ready to bake.
- Set out a 1-gallon zipper bag or other container and add all of the dry ingredients; mix thoroughly. Store this until you are ready to bake.
- Pack the milk and butter in the ice chest or cooler until you are ready to bake.
In-Camp Bake Steps
- Set 24-30 charcoal briquettes to fire. Let them heat until they are hot and ready.
- Set a 12-inch camp cast iron Dutch oven over 24-30 hot-and-ready charcoal briquettes.
- Add the stick of butter to the Dutch oven. We need this to be fry-ready. Careful!! DON’T BURN THE BUTTER.
- As soon as you put the butter in the Dutch oven, mix the dry ingredients with 2 cups of milk. Use a mixing bowl to stir them together very well. This is our cobbler batter.
- Once the butter is hot and fry-ready, pour the batter into the Dutch oven and over the butter. It’ll be bubbling around the edges.
- Once the batter is in the Dutch oven, add the wet ingredients to the top of the batter. DO NOT MIX the wet ingredients in with the batter; just evenly add, drop, or spread the berry mixture to the top of the batter.
- Return the lid to the Dutch oven and remove the Dutch oven from the hot charcoal briquettes. Add 16 hot briquettes to the top of the Dutch oven and set the Dutch oven over 8 hot briquettes. (24 total briquettes: 16 on the lid and 8 under the oven).
- Let this bake for 10-minutes. Then, turn the Dutch oven: Turn the lid 1/3rd turn in one direction and the whole pot 1/3rd of a turn in the other direction.
- Let this bake for another 10-minutes (20-minutes) total. Visually check the cobbler.
- If you feel the cobbler needs more time, return the lid to the pot and give the pot another turn. Wait five minutes and check again. Do this every five minutes until the cobbler is done.
Notes
Once the cobber is baked, remove all of the briquettes from the top of the Dutch oven and from under the Dutch oven. Enjoy this dessert over ice cream or whipped cream.
This is likely one of the easiest recipes you’ll prepare in your camp cast iron Dutch oven. It may be easy, easy, easy…but it’s delicious, delicious, delicious. It’s great in the summer with some vanilla ice cream. And it’s good in the winter too. Hey…you want to know what’s great about this recipe in the winter? If you have snow at camp, make some snow ice cream for this dessert.
This is a crowd-pleaser for sure. You’ll likely feed 4-6 people with this one.
Creating this recipe at home in a home Dutch oven is very doable as well. If you do bake this recipe at home and in your home’s oven, leave the lid off the Dutch oven while you bake. CHEERS!
Creating this recipe at home in a home Dutch oven is very doable as well. If you do bake this recipe at home and in your home’s oven, leave the lid off the Dutch oven while you bake. CHEERS!
Tried this recipe?Let us know how it was!
Chicken Marbella Recipe – Cooked in a Camp Cast Iron Dutch Oven
Easiest pack-up-and-go recipes. A deep, dark chicken recipe with prunes, capers, and olives in a nice beer marinade.
Slumgullion Recipe – Pure Comfort Food Cooked in a Camp Cast Iron Dutch Oven
And easy 6-Ingredient Bread Recipe that will help learn how bread bakes in a camp cast iron Dutch oven. Easy to bake in the home oven as well.
Easy Beer Bread Rolls – Bread Baked in a Camp Cast Iron Dutch Oven Recipe
Easy Beer Bread Rolls – Bread Baked in a Camp Cast Iron Dutch Oven
You can use either a 12-Inch Deep Camp Cast Iron Dutch Oven OR a 12-Inch Cast Iron Skillet in your Home’s Oven.
I am going to use a bread maker in this recipe. I know that most camp sites and areas where we take our Dutch ovens don’t have power to work that bread maker. But hang with me on this one. I find myself creating this recipe so often on outings because this recipe just works for so many outing situations.
This recipe is one of those that I prepare half at home and the other half in camp. I’ll set this up before leaving for camp and bake the rolls when we have got there and set everything up and are ready for lunch or dinner.
This recipe is one I usually prepare for the FIRST MEAL AT CAMP. It’s one of the easiest, quickest cooks with the least clean up and makes a perfect first meal of many.
Other times we are going out for a day trip and will stop along the way to cook. These rolls add such a fine touch to any meal…AND…they work GREAT AS HAMBURGER BUNS!!
Our normal pattern when creating these rolls for camp is to:
- Set the ingredients in the bread maker on the dough cycle while we load the vehicle for our trip.
- Once the dough is ready, we remove the dough and cut it into individual dough rounds.
- We form the rolls and put them in the bottom of our buttered camp cast iron Dutch oven.
- Pack them in the vehicle and let them rise as we drive to camp or explore the countryside.
- When we stop and are ready to cook, we set up the fire and bake them.
And YES, you can make this bread in camp and without a bread maker (an advanced recipe for another day).
I think this recipe is one of the best ways to learn how to bake bread in a camp cast iron Dutch oven…one of the BEST ways for sure! It gives you a feel for how the bread bakes and responds to the placement of the charcoal briquettes and the time it bakes. It’ll show you how bread bakes in deep Dutches versus shallow Dutches.
It’s just a great, all-around recipe with an amazing addition to any meal.
This article does contain affiliate links.
The Cast Iron
12-Inch DEEP Camp Cast Iron Dutch Oven (https://amzn.to/3SIdEd5)
Or
12-Inch Cast Iron Skillet (home baked rolls) (https://amzn.to/40zTGDo)
I bake these rolls…as well as most of my baked bread in camp…in a DEEP camp cast iron Dutch oven. The deep versions “lift” the heat from the top of the oven a bit higher and not so close to the tops of the rolls. This allows for more even baking.
The other reason is: bread rises. And though it is less-than-likely your rolls will rise to meet the underside of your oven’s lid, it’s possible.
If you don’t have a deep camp cast iron Dutch oven, no worries. My suggestion is to reduce the top heat by about 6-8 briquettes. Even with the reduction, you may still end up with some darker tops. And…really and truly…no worries!
If you want to bake these rolls at home, then grab a 12-inch cast iron skillet. Butter it up like you would if you were baking in that camp Dutch oven. After they have risen, bake them at 400°F – 205°C for 20-30 minutes or until they have browned to your preference.
Supplies You May Need (Affiliate Links)
Equipment
12-Inch Deep Camp Cast Iron Dutch Oven (https://amzn.to/3SIdEd5)
Measuring Cup
Teaspoon Measuring Spoon
Tablespoon Measuring Spoon
Knife or Dough Cutter/Scraper (https://amzn.to/40FGvkb)
Ingredients:
Dry Ingredients:
3 Cups Flour
2 Tablespoons Sugar
2 teaspoons Yeast
1+ teaspoon Salt
Wet Ingredients:
1 Cup Beer
2-4 Tablespoons Oil
Other Ingredients:
2 Tablespoon of Butter (for the inside of the Dutch oven and NOT to be added in the bread ingredients).
Instructions
Set Up
Step 1: Add the Dry Ingredients: flour, sugar, yeast, and salt to the bread maker’s basket and turn the machine to the dough cycle.
Step 2: Measure your beer and make sure you are not measuring foam. Let the beer settle and ensure you have a cup of beer.
Step 3: Turn on the bread machine and let the dry ingredients start mixing.
Step 4: Pour in the beer and then the oil.
Chef Tip: Not all cups of flour are created equal. If the cups of flour were on the “heavy” side, you may need to add more beer to the forming dough. What does the ball of dough look like as it is being kneaded by the bread machine? Do you need to add any beer? If you have a 12-ounce can or bottle that you removed the cup of beer from, use some of the remaining 4-ounces but only a tablespoon at a time. It’ll go from too dry to too wet if you add just a tablespoon too much.
Step 5: Pull out about two tablespoons of butter and place it in the bottom of the 12-inch cast iron Dutch oven to warm to room temperature. About 5-10 minutes before the dough cycle is done on the bread machine, smear the soft-room temperature butter all upon the insides of that Dutch oven and up the sides (the rolls will rise higher).
BUTTER IS THE KEY TO NON-STICK ROLLS: Smearing butter (BUTTER and not oil or grease) all upon the bottom and sides of that cast iron Dutch oven.
Step 6: Once the bread machine is done, remove the dough from the bread machine basket and lay it on a lightly floured surface.
Step 7: Stretch the dough out and into a long, French-bread like loaf about as big around as a normal man’s forearm.
Step 8: Cut the dough into 2-inch to 3-inch sections. No need to be perfect here; not at all. Some rolls may be bigger; some may be smaller. No worries.
Step 9: Lay each cut, section on the floured surface and form a ball by pulling the edges to the center and pinching it closed.
Step 10: Turn the formed round dough over to where the pinched section is the bottom and place the small ball of dough into the deep cast iron Dutch oven.
Step 11: Continue to form the rolls and place them in the Dutch oven and evenly space with room for them to rise in the Dutch oven.
Step 12: Let them rise in the Dutch oven as you travel to camp or the picnic area.
Ready to Bake
Step 13: When you are ready to bake your rolls, set 24 briquettes to fire. When they are red hot and ready, place 8 briquettes in a wide circle just about equal to the diameter of the bottom of the Dutch oven but not right under the Dutch oven.
Step 14: Evenly cover the top of the Dutch oven with the other 16 briquettes and let the rolls bake for about 10 minutes.
Step 15: After 10 minutes, turn the lid ⅓ of a turn in one direction and the whole pot ⅓ of a turn in the other direction. If you “take a peek,” you will see some light toasting of the tops of the rolls.
Step 16: After another 10 minutes, they are likely done or very close to being done. Take a peek (only a peek) at the rolls. Is the bottom toasting? “Seeing” the bottom of the rolls is not really possible. But, what do the edges near the cast iron pot’s edge look like? This is where this recipe will help teach you how to bake bread. We really can’t “see” if our bottoms are burning or not cooking as fast as the tops. We get a “feel” for how the rolls are “looking.”
Chef Tip: How do the bottoms of the rolls look? “Study” the way they look. If they look perfect, then your bottom briquette arrangement is perfect. Do the same thing every time from now on. Too light? Next time make a tighter circle of briquettes. Too dark? Next time spread the circle out a little wider.
Also, does it seem the tops are cooking faster than the bottoms? This is common if you are baking in a shallow cast iron Dutch oven; the briquette-covered lid is “closer” to the top of the rolls and sometimes the tops will cook faster than the bottoms.
Step 17: When the rolls “look” done, remove the briquettes from the top of the Dutch oven and then remove the oven from the bottom heat.
Chef Tip: That cast iron is HOT! Those rolls will continue to cook in that pot and may “toast” a bit more if you don’t plan to eat them right away. Leaving the lid off and covering them with a dry dish towel is perfect.
Chef Tip: If you are not planning to eat the rolls right away and are leaving them in a covered, cast iron Dutch oven, they may create condensation in that pot while they rest. This is a no-go! That dry dish towel is perfect for this as well.
If you really want to know if your bread is baked all the way through, you could use a temperature probe to check one of the roll centers. Though raw bread dough is not like raw meat, I still don’t want doughy rolls.
Bread is baked when the internal temperature is 190°F / 88°C. And, sometimes I may pull the pot from the fire when the bread has reached 180°F / 82°C and let it keep baking from the residual heat of that cast iron Dutch oven.
Chef Tip: If you feel your bottoms not cooking during the bake, move the bottom briquette circle in closer (smaller circle and more “under” the pot).
And there you go! BREAD IN CAMP.
Summary
This same recipe works perfect at home too and when using a 12-inch cast iron skillet.
If you want to bake these rolls at home, then grab a 12-inch cast iron skillet. Butter it up like you would if you were baking in that camp Dutch oven. After they have risen, bake them at 400°F – 205°C for 20-30 minutes or until they have browned to your preference.
And, if you just want to bake a loaf of bread, leave the dough all in one large, rounded loaf and add it to the buttered cast iron Dutch oven and port it to camp…almost like a very large roll.
If you’ve been following Beer and Iron for any time, you’ll see my pattern of creating recipes with (seemingly) lots of step numbers. I tend to break the simple steps down that most recipe authors include all in one step. There’s nothing wrong with that…it’s just a different way. I like to write recipes out in simple, one-and-a-time, and step-by-step instructions.
And that’s it y’all. This is one of my go-to recipes to teach others about how to bake bread in camp.
You all keep on cooking in those cast iron beauties and enjoying those glasses of that fermented barley pop.
We’ll see you next time.
Website: https://beerandiron.com/
Facebook: https://www.facebook.com/beerandiron
Twitter now called “X”: https://twitter.com/IronRecipes
Instagram: https://www.instagram.com/ironrecipes/
Pinterest: https://www.pinterest.com/beerandironrecipes/
Spotify: https://open.spotify.com/show/3jcMjHBuZ7C0x2TnssetrG
Easy Beer Rolls – Bread Baked in a Camp Cast Iron Dutch Oven
This recipe is one of those that I prepare half at home and the other half in camp. I’ll set this up before leaving for camp and bake the rolls when we have got there and set everything up and are ready for lunch or dinner.
Equipment
- 12-Inch Deep Camp Cast Iron Dutch Oven
- Measuring Cup
- Teaspoon Measuring Spoon
- Tablespoon measuring spoon
- Knife or Dough Cutter/Scraper
Ingredients
Dry Ingredients
- 3 Cups Flour
- 2 Tablespoons Sugar
- 2 teaspoons Yeast
- 1 teaspoon Salt Rounded Teaspoon
Wet Ingredients
- 1 Cup Beer
- 2-4 Tablespoons Oil
Other Ingredients
- 2 Tablespoon Butter for the inside of the Dutch oven and NOT to be added in the bread ingredients.
Instructions
Set Up
- Add the Dry Ingredients: flour, sugar, yeast, and salt to the bread maker’s basket and turn the machine to the dough cycle.
- Measure your beer and make sure you are not measuring foam. Let the beer settle and ensure you have a cup of beer.
- Turn on the bread machine and let the dry ingredients start mixing.
- Pour in the beer and then the oil.
- Pull out about two tablespoons of butter and place it in the bottom of the 12-inch cast iron Dutch oven to warm to room temperature. About 5-10 minutes before the dough cycle is done on the bread machine, smear the soft-room temperature butter all upon the insides of that Dutch oven and up the sides (the rolls will rise higher).
Form the Rolls
- Once the bread machine is done, remove the dough from the bread machine basket and lay it on a lightly floured surface.
- Stretch the dough out and into a long, French-bread like loaf about as big around as a normal man’s forearm.
- Cut the dough into 2-inch sections. No need to be perfect here; not at all. Some rolls may be bigger; some may be smaller. No worries.
- Lay each cut, section on the floured surface and form a ball by pulling the edges to the center and pinching it closed.
- Turn the formed round dough over to where the pinched section is the bottom and place the small ball of dough into the deep cast iron Dutch oven.
- Continue to form the rolls and place them in the Dutch oven and evenly space with room for them to rise in the Dutch oven.
- Let them rise in the Dutch oven as you travel to camp or the picnic area.
Ready to Bake
- When you are ready to bake your rolls, set 24 briquettes to fire. When they are red hot and ready, place 8 briquettes in a wide circle just about equal to the diameter of the bottom of the Dutch oven but not right under the Dutch oven.
- Evenly cover the top of the Dutch oven with the other 16 briquettes and let the rolls bake for about 10 minutes.
- After 10 minutes, turn the lid ⅓ of a turn in one direction and the whole pot ⅓ of a turn in the other direction. If you “take a peek,” you will see some light toasting of the tops of the rolls.
- After another 10 minutes, they are likely done or very close to being done. Take a peek (only a peek) at the rolls.
- When the rolls “look” done, remove the briquettes from the top of the Dutch oven and then remove the oven from the bottom heat.
Notes
And there you go! BREAD IN CAMP.
Bread is baked when the internal temperature is 190°F / 88°C. And, sometimes I may pull the pot from the fire when the bread has reached 180°F / 82°C and let it keep baking from the residual heat of that cast iron Dutch oven.
This same recipe works perfect at home too and when using a 12-inch cast iron skillet.
If you want to bake these rolls at home, then grab a 12-inch cast iron skillet. Butter it up like you would if you were baking in that camp Dutch oven. After they have risen, bake them at 400°F – 205°C for 20-30 minutes or until they have browned to your preference.
If you want to bake these rolls at home, then grab a 12-inch cast iron skillet. Butter it up like you would if you were baking in that camp Dutch oven. After they have risen, bake them at 400°F – 205°C for 20-30 minutes or until they have browned to your preference.
Tried this recipe?Let us know how it was!
Cantina Jack Chicken Recipe in a Cast Iron Camp Dutch Oven
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.
Recent Comments