How
do I keep things like cakes or breads from being burned on the
bottom?
Three
things to check:
Proper layout of charcoal (see
ABOUT CHARCOAL above)
Make
sure you have the right amount of briquettes (see
ABOUT CHARCOAL above)
Put
breads or cakes in a pan on top of a metal trivet or another inverted
pan. This raises the food an
inch or so above the floor of the oven, and reduces the likelihood of
burning.
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October
2003 Dutch Oven Recipe
Orange
BBQ Pork Ribs
(Use
12 seasoned Dutch Oven w/ legs)
Recipe
Feeds 6 to 8
Shopping
list:
5-6 pounds of pork spare ribs
(1) 2-liter
bottle of Coca-Cola
3 sweet yellow onions thick sliced
1 bottle
favorite BBQ sauce
1 can concentrate orange juice *
Salt,
pepper and garlic powder
30-35 light n go charcoal briquettes
* optional
How
To:
Before
you go to camp -
Place
ribs in large container, and pour the Coca Cola over them. Cover with plastic wrap and let
sit at least 12 hours 24 hours is even better.
Drain liquid, and
put ribs in Ziploc bags for transporting to camp. Keep cool.
When
ready to cook -
Light
briquettes, and wait until they begin to turn white.
At the same
time, grease Dutch oven or line with heavy aluminum foil (sprayed with
PAM).
Layer
ribs until surface is covered in Dutch oven. Sprinkle salt, pepper and garlic
over ribs, and then add a layer of onions
, and repeat this until all
ribs are used.
Pour orange juice concentrate (optional) over last
layer of ribs, followed by entire bottle of BBQ sauce.
Bake in
covered Dutch oven at 225◦
F for about at least 2 hours or until done and tender. Put 14 briquettes on the lid, and
18 under oven. Add briquettes
as needed.
Let cool for 15 minutes, then
serve.
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