A quick tip about cooking meat in bulk ahead of time
A quick update on some good news with my family, which is why I havent posted any videos this week
On Friday, we welcolmed my son into the world. I’ll get some pictures up when not posting on my phone. I’m sure you’ll understand me not wanting to get something going when we could have to drop everything and rush to the hospital any minute. Videos will resume when we get home because there is sure to be lots of celebrating. Which for my family, involves lots of food.
Try this classic, as in dating back to medieval, dish that is so simple to make. Done right the meat will fall off the bone, infused full of flavor. Serve with a crusty bread and spread the soft garlic on it, sop up the oil with it or Continue reading “Chicken and 40 Cloves”
I’ll be interviewed on today’s episode, March 1, of The Survival Podcast with Jack Spirko. Check it out at thesurvivalpodcast.com
When I was a kid, I watched my dad and my uncle make magic home out of a black cauldron…I mean Dutch oven. In middle school one class I was in had an end of the year cookout, and while most kids brought burgers or dogs to grill, I thought about knocking some socks off some cute girls by showcasing my families Chicken Teriyaki recipe in the Dutch oven. I learned it from my dad. Sadly I did not learn how to heat charcoal or use it right with a Dutch oven.
I got a bit better over the years but it was really a guessing game until I bought my first Dutch oven cookbook. I learned that I had been missing a tool just as important as the lid, a coal chart.
A coal chart shows you how many coals you need for a certain size oven to cook at a certain temperature range. With coals I say range because they will rise and drop in temperature over time, but for the most part you will be close enough to to cook just about anything.
An easy way to remember baking at 350 degrees is double your diameter plus one. For a ten inch, that is 21, for a twelve inch, 25. Put the number of coals for your diameter on top plus five and the rest on bottom. For a twelve inch that’s 17 on top and 8 below. Flip to 17 below and 8 on top for simmering. Or save the picture from the link below.
A classic yellow butter cake baked inside today due to the weather, but will still work great outside.
A classic yellow butter cake that can be used for your cake craving needs.
- 3/4 Cup Butter
- 1 3/4 Cups Sugar
- 3 Whole Eggs
- 2 tsp Vanilla
- 2 1/2 Cups Flour
- 2 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/4 Cups Milk
Let butter and eggs reach room temperature, Grease 12 inch Dutch Oven and light 30 coals of charcoal
Beat butter on high, slowly add sugar, beat to combine. Add eggs one at a time. When all ingredients are blended, add vanilla. Scrape something sides of the bowl, mix again.
Mix salt and baking powder with flour. Add 1/4 of flour mixture, 1/4 of milk. Continue mixing, alternating flour and milk until all is mixed together. Scrape sides of bowl again, mix final time.
Preheat Dutch Oven with 18 coals on top, 9 on the bottom. Add batter to oven, bake for 25-30 minutes until done. Allow to cool, if desired remove from oven and frost as desired.
A short video about a handy way to keep your oven clean
Get some on Amazon Here
My neighbor stopped by and dropped off a gift, let me know what ideas you’d like to see from it
Quick and easy fish tacos that you can make at home or are easy to make out in the field. Continue reading “Quick Fish Tacos”