More Dutch Oven Recipes....

Recipes from Dave Peterson

Any of these recipes can be cooked in any size dutch oven. The basic rule of thumb for charcoal briquettes is based on the size of the oven. Use the amount of briquettes top and bottom equal to the size of the oven.
12” oven = 12 briquettes on top and 12 briquettes on the bottom.
14” oven = 14 briquettes on top and 14 briquettes on the bottom.
This general rule heats the oven to about 350 degrees.

If you are cooking something like a dessert or bread that you want to brown on the top, then you might use a couple less on the bottom and a couple more on top.

Remember to check you coals and add more as needed if some are used up. This will keep the heat constant.

One thing to always remember- When you are cooking, put in the type of food and seasonings that you like.

Dutch Oven Potatoes

12” Dutch Oven

5 lbs. potatoes
1 or 2 onions
1 lb. smoked sausage (precooked)
1 lb. baby carrots
1lb cheddar cheese, shredded
½ cube margarine or butter
Celery Salt
Salt & Pepper

Wash and scrub potatoes. Do not peal. If you are going camping or whatever, wash them before you go and just put them back in the bag.
Cut the potatoes in 1/4 inch slices.
Dice onions
Dice or slice sausage
Place margarine in the bottom of the oven cut into four of five pieces.
Place about three layers of potatoes, and then about ¼ of the following: onions, sausage, carrots, and cheese. Celery salt, and pepper. Make sure to put enough seasonings.
Repeat this process until everything is in.

Cook for 1 – 1 1/2 hours or until soft and tender.

BBQ Pork Loin

A 12” Dutch Oven will hold up to 10 lbs. of pork and a couple bottles (18 ounces each) of BBQ sauce.

Adjust recipe to the amount of servings you desire.

5 lbs. boneless pork loin.
Salt and Pepper
1 or 2 bottles 18 oz. BBQ Sauce

Cut up pork loin into 1” x 2” strips. Season and brown the pork loin in your dutch oven using a little shortening or oil. Add sauce. Cook for 1 – 1 1/2 hours or until tender. Stir after about 45 minutes. Remember, the more times you lift the lid, the longer it will take to cook.

Dinner Rolls

12” Dutch Oven

About 20 frozen rolls (Rhodes or whatever)

Spray oven with cooking spray or grease with margarine or butter. Place rolls in oven. Place lid on oven and let rise following directions on package. Usually about 3 -4 hours from frozen state.

Cook using 10 – 12 briquettes on the bottom and 14 – 16 on top. They will cook in about 40 minutes.

Cherry Chocolate Cobbler

14” Dutch oven

4 cans cherry pie filling
1 chocolate cake mix.

Pour filling into oven. Mix cake mix according to directions omitting the eggs. Pour over filling.

Cook using 12 – 14 briquettes on the bottom and 16 – 18 on top. This will cook in about 40 - 45 minutes.

Reduce to 3 cans filling for a 12” oven. Reduce briquettes accordingly.
Apple Spice Cobbler

14” Dutch oven

4 cans apple pie filling
1 spice cake mix.
2 teaspoons cinnamon

Pour filling into oven. Mix cake mix according to directions omitting the eggs. Pour over filling. Sprinkle cinnamon

Cook using 12 – 14 briquettes on the bottom and 16 – 18 on top. This will cook in about 40 - 45 minutes.

Reduce to 3 cans filling for a 12” oven. Reduce briquettes accordingly.


If you like more cake than filling try the following:

12” dutch oven

This is the same for either or the flavors.

Mix cake as direct using the eggs also. Pour into dutch oven. Drop filling evenly over the top of the cake batter.

Cook using 10 – 12 briquettes on the bottom and 14 – 16 on top. This will cook in about 35 - 45 minutes.


**Another way to do the Apple/Spice is pour the dry mix into the dutch oven. Gently stir in 1 – 12 oz can of sprite. Top with apple filling. Cook as previously directed. I have tried this with the chocolate, but it didn’t rise as well for some reason.