My improvised Dutch oven table. I didn't pack any of my Dutch oven tables this year. To protect the ground and sidewalk, I used the camp's old barbecue pit and a platform for five Dutch ovens. The three regular #14 ovens contain an apple cobbler. I baked scalloped potatoes in the two deep #14 ovens. The deep ovens are the ones with no charcoal on the lid.
We are grilling chicken on the grill. I use a Sysco 9-ounce chicken hindquarter that comes packed 60 to a case. I par-bake the chicken for 45 to 60 minutes in a 325-degree convection oven to save time and heartache over undercooked chicken. I then the grill the hot chicken for about 10 minutes to give it color and apply sauce.
We served tonight's dinner under the trees.
The apple crisp. It takes 1-1/2 (6-1/2-pound) cans of water-packed apples for each #14 Dutch oven. Combine the apples with sugar, cornstarch, cinnamon, lemon juice and lemon zest. Top with your favorite crisp topping and bake for 45 to 60 minutes in a 350-degree Dutch oven.
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