This Page will get you started with charcoal cast-iron cooking So grab a cold drink and let's get outdoors. Experiment with my recipes then change them, add to them, make up your own, then email me to let me know how it is going or to add your favorite recipe.

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Getting Started	Cooking Tips	Prepare coals	Casserole
Up-Down Cake	Chops'n'Roots	Cobbler	Biscuits

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Season Your Cast Iron This is probably the most important step in cast iron cooking. Experts may skip by going back to the Index Wash cast iron cookware soap and hot water Dry thoroughly. Place in 200 deg. oven (lids separate from dutch oven) Heat for 5 minutesRemove and rub inside and outside with shortening Return to oven, increase temperature to 300 deg and heat for 60 minutes. Turn off heat. Leave cookware in oven for 60 minutes more. Wash in hot water. Dry and repeat the process, wiping away any excess oil Season cookware after each use. Wash and dry then coat lightly with shortening and heat in 225 deg oven for 15 minutes.

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Dutch Oven Cooking Tips There is a huge variety of utensils you may want to add to your collection, waffle iron, griddle, skillets (all sizes) stewpot, beanpot, or many sizes of my favorite, the good ole'dutch oven. Here are the fundamentals to begin your road to Championship Cooking. Cook foods with dutch ovens to help develop the interior coating, fried bacon, potatoes or chicken. Hamburger casseroles, beef or pork are good choices. Get used to cooking by using your dutch oven in a conventional oven. Position the feet between the tines of the rack, placed at the lowest rack setting. Prepare packaged products such as frozen lasagna or refrigerated bisquits to acquire experience in handling coals and achieving consistent results.

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Preparing Coals Use charcoal briquets or wood coals for cooking Stick to hard woods such oak, mesquite, hickory, maple or walnut. Start coals 30 minutes before cooking time in a separate place from where you'll be cooking. Continually add briquets or wood to create replacement coals. Place hot coals on a surface so heat will be reflected up instead of being lost to the ground, a garbage can lid(metal) or several layers of heavy duty aluminum foil will do nicely. Arrange the coals under or around the bottom and on top of the flanged lid. There may be up to twice and many coals on top as on the bottom since heat rises. For foods cooked directly in the oven, the bottom coals are placed around the oven to create heat without burning the food.Food cooked in a pan inside (such as pie in a pie pan) coals are placed under the dutch oven. Experimentation is the key.

Remember
"Success always comes in private, failure in full view"

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Coal Casserole 3 lbs lean ground beef 1 large onion (chopped) 2 (10 oz) cans chopped tomatoes and green chiles 2 (15 oz) cans tomato sauce 1-1/2 cups water 2 cups quick-cooking rice 2 (15 oz) can pinto beans (drained)

1 cup all-purpose flour 1 cup cornmeal 1 T. baking powder 1/2 t. salt 1 cup milk 1/3 cup cooking oil 1 slightly beaten egg 1/2 cup shredded cheddar cheese

Cook ground beef and onion in a 12 inch dutch oven over medium hot coals until meat is browned. Spoon off fat, stir in tomatoes with chiles, tomato sauce, water and rice. Top with beans. Meanwhile combine flour, cornmeal, baking powder and salt in a medium bowl. Combine milk, cooking oil and beaten egg in a small bowl. Stir milk mix into flour mix just until combined.Spread over beans. Place 20 hot coals around the bottom edge, cover and place 25 hot coals on lid. Cook for 25 minutes or tests done. (the old toothpick trick) Sprinkle top with cheese. Makes 12 servings

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Pineapple Upside Down Cake 1 (20 oz) can pineapple slices 1 cup packed brown sugar 12 maraschino cherries, drained and halved 1 pkg (2-layer-size) yellow cake mix 1 t. ground cinammon Lightly grease the sides of you dutch oven Drain pineapple, reserving liquid. Stir together pineapple liquid and brown sugar in dutch oven. Arrange 6 or 7 pineapple rings atop the liquid, cutting 3 rings in half. Arrange halves around around edge of oven, cut side up. Prepare the cake mix according to pkg directions, adding cinnamon to the dry mix. Spoon batter over the fruit and syrup Place 15 hot coals around bottom, cover and place 20 hot coals on lid. Cook for 50 minutes or until it tests done.

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Chops'n'Roots 2 T. all-purpose flour 1/4 t. salt 1/4 t. pepper 6 pork loin rib chops, cut 1" thick 2 T. cooking oil 2 (10-3/4 oz) cans of condensed cream of mushroom soup 3/4 cup water 1/2 t. crushed dried basil 1 cup sliced carrots

1 large onion, thinly sliced 2 (15 oz) cans sliced white potatoes(drained) or 3 medium potatoes, peeled, cooked and sliced 1 (4 oz) can sliced mushrooms (drained) or 1/2 cup sliced fresh mushrooms 1 large apple, cored and sliced (optional)

Combine flour, salt and pepper in shallow dish. Dip chops into flour mix to coat. Place dutch oven with 2 T. oil over 25 hot coals. Brown chops in hot oil. Meanwhile, combine soup with water and basil in medium bowl, set aside.Return chops to oven (if you took them out) Layer carrots, onions, potatoes, and mushrooms over chops, top with apple Pour soup mixture over all and cover with lid Place 20-25 hot coals on the lid and cook for 30-35 min. Rotate lid 1/3 turn and pot 1/3 turn every 10 minutes. Makes 6 servings

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Cherry Almond Cobbler 1 cup packaged bisquit mix 2 T. sugar 2 T. cold margarine or butter, shredded 3-4 T. water 2 (16 oz) cans pitted red tart cherries 3/4 cup sugar 3 T. cornstarch 1/2 cup toasted slivered almonds 1 T. margarine or butter (optional) Coarse sugar Combine pkg bisquit mix with 2 T. sugar, stir in 2 T. cold shredded margarine until coated with flour. Add enough water to form dough Knead on lightly floured surface 20 seconds, roll into 10 inch circle Cut in 3/4 inch wide strips, cut strips diagonally into 2 inch long strips. Set aside Drain cherries, reserve juice. If necessary add water to make 1-1/2 cups. Combine 3/4 cup sugar and cornstarch in dutch oven, stir in reserved juice. Arrange about 12 hot coals around dutch oven. Cook and stir cornstarch mixture until it comes to a boil. Stir in cherries, almonds and 1 T. margarine. Return to boiling. Place pastry strips randomly atop filling. Sprinkle with coarse sugar. Add coals around edge if necessary. Place 20 hot coals on lid Cook 25-30 minutes or until pastry is golden brown Cool 5 minutes before serving Serves 6-8

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Cheesy Biscuits 2 cups all-purpose flour 1 T. baking powder 1 T. sugar 1/2 t. salt 1-1/4 cups shredded cheddar (5 oz) 1/4 cup cold margarine or butter (shredded) 3/4 cup milk Place dutch oven on 12 hot coals. Put on lid and place 20 hot coals on top. Preheat 10 minutes. Meanwhile, combine flour, baking powder, sugar, and salt. Stir in cheese and margarine, Stir in milk with fork just till moistened Turn out onto a lightly floured surface, Knead 3 or 4 times. Pat or roll to 1/2 inch thickness. Cut to 2" round pieces. Place bisquits in oven, cover and bake 12- 15 minutes. Makes 15-18

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