Wednesday, December 28, 2016
Wednesday, December 14, 2016
BREAD: DOUBLE DUTCH OVEN
This is a how to video. The video shows a technique to use two deep 8 quart deep Camp Ovens to bake bread in a loaf pan.
Thursday, December 1, 2016
Wednesday, November 16, 2016
Wednesday, November 9, 2016
DUTCH OVEN BISCUITS VIA CAMPFIRE
Wednesday, November 2, 2016
Wednesday, October 26, 2016
DIY CHARCOAL & CAMPFIRE STARTERS ~ DRAGON STARTERS ~
A cheap and easy charcoal & campfire starter. Cleaner burning than newspaper with very little ash
Wednesday, October 19, 2016
Wednesday, October 5, 2016
Wednesday, September 28, 2016
CAST IRON GIVE AWAY
We have a winner for this giveaway! Thanks to everyone who took the time to watch our video. Congratulations to Alycia.
Alycia when you get a chance to try out the loaf pan please come back and leave a comment.
This give away was a great success. We plan on more in the near future so please subscribe to the email on the website http://www.coppercountryoutdoors.com for notification to future giveaways.
Thursday, September 22, 2016
Sneak Peek Cast Iron Give Away
If you want to be notified when the give away goes live subscribe to the email at the top right of the post page. We plan on more give away items in the future and they will be posted here first. Email subscribers will be among the first notified.
Wednesday, September 21, 2016
DUTCH OVEN SAGE BISCUITS
This is an easy and versatile recipe to knock out some great tasting biscuits in camp.
Wednesday, September 14, 2016
Wednesday, September 7, 2016
Wednesday, August 31, 2016
DUTCH OVEN PECAN PEACH PIE
Wednesday, August 24, 2016
DUTCH OVEN PORK BELLY ADOBO
Its pork belly, what can I say. It was great on the street tacos we made. It is very rich you only need a little to be totally satisfied. BTW this is not very spicy at all.
Wednesday, August 17, 2016
FIRE AND ICE PICKLES
Wednesday, August 10, 2016
CAST IRON BLACK BEAN SOUP
Wednesday, August 3, 2016
ARIZONA MONSOON CAMPING
A few highlights from our latest camping trip, great scenery and a few thunderstorms, cool cloudy days, no bugs , and moonlit nights.
Just what we needed.
Wednesday, July 27, 2016
Camping Cooler Hacks
Tips
on how to get the most performance out of your cooler. Follow these tips and
you should make it for five to six days depending on the temperature.
Products We LikeDutch Oven Easy Biscuits
This is a great way to practice baking in the Dutch Oven. we use a dollar store biscuit mix. If they don't come out right for you make another batch they are inexpensive and pack well.
Wednesday, July 20, 2016
Dutch Oven Boneless Stuffed Chicken
Click this text to PLAY video
If
you make this in camp, they will be lining up for supper.
Ingredients:
1
- 4 to 6 lb. chicken (stuffed)
2.5
lbs. of Yukon
gold potatoes
1
lb. carrots
1
large sweet onion
1
lb. Brussels sprouts
½
teaspoon Salt
½
teaspoon Pepper
½
teaspoon Rosemary
½
teaspoon Thyme
3-4
cups of your favorite stuffing
Place trivet into the camp oven. Center stuffed and trussed chicken on trivet. Cut the potatoes in half, cut the carrots into 1 inch pieces, and cut the onion into ¼ inch wedges and place in the oven around the chicken, add seasonings. Add Brussels sprouts.
Place trivet into the camp oven. Center stuffed and trussed chicken on trivet. Cut the potatoes in half, cut the carrots into 1 inch pieces, and cut the onion into ¼ inch wedges and place in the oven around the chicken, add seasonings. Add Brussels sprouts.
Outdoor
method: Place 10 coals under camp oven. Place 25 coals onto lid of camp oven.
Check after 1 hour. Add new coals cook until chicken internal temperature is
180 degrees.
Indoor
method: Place in preheated 400 degree oven cook until chicken internal
temperature is 180 degrees.
Products We Like
Click Here to Print or Download
Tent Stake Hack
Click this text to PLAY video
Products We Like
If
you have ever tripped over a guy line, or accidentally ripped one off of your
tent, check this really cheap hack out.
Products We Like
Wednesday, July 13, 2016
How to Stuff a Whole Boneless Whole Chicken
A quick video showing how to stuff and lace up a chicken. Oven ready. Everyone will like this one.
Buy One Get One Free or why BOGO is a NOGO
A short video explaining how retailers use marketing strategies to target consumers with complex advertising to appeal to psychological triggers.
Wednesday, July 6, 2016
How To Bone Out A Whole Chicken
Click this text to PLAY video
We try to explain the finer points of how to remove the bones of a chicken to prepare it for stuffing. I try out my new boning knife.
Thursday, June 30, 2016
Dutch Oven Fudge Brownie Cupcakes
This is an easy desert made with a boxed fudge brownie mix. Makes 9 cupcakes. Follow the directions on the package.
After you have the batter thoroughly mixed, add it to the muffin pan with some paper liners in it. It does
fit inside the Dutch oven. Fill the cupcake liners three quarters full and put one Maraschino cherry
on top of each one.
fit inside the Dutch oven. Fill the cupcake liners three quarters full and put one Maraschino cherry
on top of each one.
Wednesday, June 29, 2016
Dutch Oven Pork Spare Rib Meal
Ingredients:
2 slabs of pork spare ribs, about 5 lbs.
Your favorite dry rub
4 large carrots
1 Large white onion
1 red bell pepper
4 cloves garlic
1 jalapeno pepper
1 bottle of dark beer (12 oz)
Place the braising vegetables into the camp oven along with the beer. Shingle the spare ribs on top of the vegetables bone side down. Place 9-12 coals under the camp oven and 15 to 16 on the top. After an hour or when the coals are used up check to make sure the ribs are above the braising liquid. Re-arrange as necessary. Add the same amount of new coals as before. After 2 hours rearrange the ribs so that the meat side is facing up and place 16 coals on the top and none on the bottom. After 3 hours your ribs should be tender and completely cooked.
Wednesday, June 22, 2016
Dutch Oven Spinach Cheese Bread
Click this text to PLAY video
Our
version of a classic spinach and cheese stuffed bread roll. As an
appetizer or a great side for a pasta dish. This will be a hit in any camp.
Ingredients:
1
- 8 ounce package of room temperature cream cheese.
1
– 16 ounce package of chopped spinach
1
½ cup of grated mozzarella cheese
6
cloves of finely diced poached garlic
4
strips of chopped fried bacon
Dough
of your choice
We
used:
3
cups all-purpose flour
5/16
oz. package of fast rise yeast
2 teaspoons
salt
½
teaspoon baking powder
14
fluid ounces of water
Mix
dry ingredients with water. Cover and let rise in a warm draft free area for 3
hours, overnight is better.
Punch
down dough and knead for several minutes.
Place
smooth dough ball in an oiled bowl. Cover and let rise again for 1 hour
Directions:
Drain the spinach thoroughly (use a flour
sack), combine cream cheese, mozzarella, garlic and bacon in a mixing bowl.
Add the spinach to the mixture and mix. Roll the dough into a rectangle shape
about ½ inch thick. Spread the spinach and cheese mixture onto the dough
leaving about an inch around the perimeter. Roll the dough into a loaf and
place in an oiled 9 inch pie pan. Cover the dough and allow to rise in a warm
draft free place. After 30 minutes make 6 slits into the top of the loaf to
allow steam to escape.
Bake
at 400 degrees until internal temperature is 210 degrees. 45 minutes to 1 hour.
Remove
from baking dish and let cool before cutting.
Wednesday, June 15, 2016
On The Lid # 5 Pancakes
We whip up some tasty pancakes with sausage and warm real maple syrup. This is as easy as it gets for a camping breakfast. Dutch oven
On The Lid # 4 Scrambled Eggs & Hash Browns
On The Lid # 3 Breakfast Buritto
Click this text to PLAY video
A quick and hearty breakfast , pass the Tabasco please. I would like some more coffee too! Dutch oven.
A quick and hearty breakfast , pass the Tabasco please. I would like some more coffee too! Dutch oven.
Dutch Oven Lid Spacer
A how to build Video. Step by step on how we build a spacer from a coffee can so we could use the dutch oven lid upside down like a griddle on a single burner camp stove.
On The Lid #1 Bacon & Eggs
Wednesday, June 8, 2016
Wednesday, June 1, 2016
Dutch Oven Banana Camp Bread
Wednesday, May 25, 2016
Dutch Oven Apple Wood Smoked Chicken Noodle Soup
Save this cook for a day when you are not in a hurry. There is nothing difficult about preparing this soup. It just has several steps. I will say that is well worth trying. The smoking of the soup just adds something special.
Ingredients:1 whole chicken approximately 3 ½ lbs.
4 quarts of water
2 large sweet onions
8 stalks of celery
1 1/2 lbs. of carrots
4 cloves of garlic (minced)
3 ounces of canola oil
2 tablespoons of Salt
1 tablespoon Pepper
Put the canola oil in the oven. Brown 1 coarsely chopped onion
for a few minutes. Add one teaspoon of salt. Place 3 inch sections of carrot
and celery (from 3 carrots and 3 celery stalks) in the dutch oven. We are
building a bed for the chicken to sit on while smoking and braising. Place the
whole dry chicken on the bed of vegetables. I tied the legs together and left a small loop
of string just to make it easy to handle, not necessary though. (do not season
the chicken) add water to the top of the vegetable bed.2 large sweet onions
8 stalks of celery
1 1/2 lbs. of carrots
4 cloves of garlic (minced)
3 ounces of canola oil
2 tablespoons of Salt
1 tablespoon Pepper
Start with 12 coals on the bottom of the oven lid off and add a handful of Applewood chips to the coals and place the feed pan on top of the other feed pan the oven is sitting in upside down with a small slit to allow some of the smoke to escape. This will allow the chicken to take on the smoke flavor. Note: do not use new feed pans until all of the preservative oil has been burned off. These ones I am using are several years old and have no residue on them, I know the pans are galvanized but we are just smoking here at a low temperature. If you are concerned cover with aluminum foil. The chips will be done smoking in about ten to fifteen minutes. Remove the top feed pan and adjust the water level to the top of the vegetables place on the dutch oven lid and add 20 new coals to the top. Braise the chicken in the oven until the coals are dead (about an hour). Remove the chicken and let it cool.
Start another 10 coals in the chimney. Remove all of the meat from the chicken and place the skin, bones, and carcass of the chicken back into the dutch oven in the braising liquid. Add 1 1/2 quarts of water and place the 10 new coals to the bottom of the oven. Place the clean lid back on the oven. Bring the liquid to a simmer (do not boil the liquid) you will need to adjust the lid opening to accomplish and regulate the simmer. After an hour add another set of ten new coals under the oven. Repeat this step again. After the second hour remove the bones and vegetables and discard them. Strain the braising liquid and now you have a smoked chicken broth for the soup. Let the stock cool slightly and skim all unwanted fat from the top. Add the broth (approximately a quart) and 1 quart of water back to the dutch oven. Add 2 1/2 cups of carrots, x1 1/2cups of celery, and 1 large diced onion and 4 cloves of minced garlic, 1 tablespoon of pepper to the broth. Now place the 10 new coals to the bottom of the oven. Bring the broth to a boil (lid on) and then remove or adjust the lid for a simmer for 30 minute or until the carrots are cooked to your preference. Add the chicken meat and one pint of water back to the oven and continue to simmer for 20 minutes. Salt and pepper to taste. Add 6 ounces of egg noodles to the oven and simmer until noodles are cooked thru. Serves 6 easily. Total time cook time approximately 4-5 hours.
Tuesday, May 24, 2016
Butchering a Beef Tenderloin - Part 1
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