Product Description
Author: Mark Hansen
Unleash the potential power of the most versatile pot in your kitchen! Make the best Dutch oven meals with over 80 easy-to-follow recipes in this collection. Enjoy traditional dishes, like Long-Roasted Beef Brisket and Pulled Chicken Sandwiches, or take a bite out of more elaborate recipes, including Venison Stew and Tandoori Chicken-and don't forget Pecan Date Pie for dessert!!
176 Pages
Table of Contents:
- Intro
- Easy Dutch ovening
- Main DishesSide Dishes
- Chicken, poultry
- Beef
- Pork, other meats
- Specialty Mains
- Dessert
- Breads
- Info
About the Author:
Mark Hansen is the author of 4 other Dutch oven books with Cedar Fort. Mark blogs at www.marksblackpot.com, which is one of the best Dutch oven resources on the web. He is currently a regional rep on the Board of Directors of IDOS.
Excerpts:
Dutch Oven Jazzy BBQ Pork Ribs with Potatoes
I've not done a lot of ribs over the years, but I have done some. I've cooked enough to learn three very important keys to yummy, fall-off-the-bone, mess-all-over-your-fingers-and-face Dutch oven ribs.First: a good spice rub. This lays the foundation of seasoning and flavor for your ribs. Gotta have it.
Second: a good barbecue sauce. This is the second layer. There are as many ways to make a good sauce as there are people cooking, so you really have to try to go wrong. Each sauce brings its own nuances and subtleties. Tangy? Sweet? Sticky? Sloppy? Hot? Fruity? You can adjust it to your heart's content.
Finally: a long cook time. Cooking the ribs until they're at the government recommended temperature for "doneness" and safety won't cut it. Yeah, it'll taste good, but you'll have to gnaw it all off the bone instead of just letting it fall off. You've got to cook it well past "done" to get to that point. Fortunately, doing that in a Dutch oven won't dry out the meat, because the moisture will be trapped under the heavy lid.
One other thing I have to say about this: Sometimes, cooking is like playing classical music. I pay really close attention to the recipe and I measure out the spices and ingredients, as if I were reading the music note-for-note. Other times, a good meal should be like a good jazz tune. You have a lead sheet with the melody and the chord structure, but it's not so much notes as it is guidelines. You really make it up as you go, and you never play the same song the same way twice.
This last time I made these ribs, a couple of weeks ago, it was a great jazz jam!
Cedar Fort