‘bout to hit 70 an’ now I find ya! Had my Dutch ovens on the wash house shelf for a few years, but now....out the come an’ goin’ on the camp fires! Never too old...thanks you guys!
you are so right. I've cooked something one time & no problem. But cooked it again & even the humidity has to be taken in to account. so just relax & enjoy cooking on mother nature's time your food will turn out fine if you don't rush it or keep opening it up to check on it . Check on it close to when it's about done..& when it is enjoy your cooking.
Kent and Shannon, you are one of the premier couples to be found on UA-cam. Your both a delight to watch, and I learn so much. I found the channel a few years ago with the famous coffee recipe, and bought the cookbook shortly thereafter. I'm getting ready to finally start the Dutch Oven odyssey, so I'm going back and watching all of your videos again! Keep up the great work, and God bless you both, and your marriage.
Thanks Shannon and Kent! I've been using ovens on and off for 10 yrs, and I'm still learning a lot from you. Lots of fun (and work) for group gatherings. I often have 3 ovens stacked ( a 12" deep for chili, 12" shallow for corn bread, and a 10" for baked apples). A tip for the corn bread, since one pan is never enough: use a 9 or 10" round baking pain set on 3 pebbles inside the 12" oven. When the first batch is done I can quickly get a second or third batch into the oven without it cooling down. (bonus: no oven to clean). Happy trails.
Just got back from a nine day camping trip with my wife,kids, and ten other families. Dutch oven cooking is so much fun when make the time for it. Huge breakfasts, lunches, dinners and desserts. Thanks for the video!
Throwing time out the window is perfect for me. One time, I was helping cook at a friend's house and they kept asking me if I set the timer because it's supposed to boil for 10-12 minutes or whatever it was. I asked them "are you going to eat it before it's done? If not, then don't worry about it." If I could offer constructive criticism on your videos, I'd say don't be afraid to let your personalities shine. I've noticed when you two do videos together, they are more choppy. I'm assuming it's to keep the information dense. I think it's safe to say the majority of your viewers love your information And personality so don't be afraid to keep in some banter. It's kind of weird to have clips go back to back without letting it breathe. Sometimes it's better to have a longer video. Love your videos! Just bought my first camping dutch oven looking forward to trying your recipes out in it.
Hey, Kent (and Shannon)... When we were figuring our the "formula" for our locations (northwest Montana Rockies, north Georgia, etc.) we discovered two things. One.. Baking things like cornbread and cakes/cookies, etc. takes about the same amount of time *relative to each other* as they do at inland-sea level, the "standard" by which base times are set. If one takes 5 minutes longer than another or 10 minutes less, etc., then that transfers to different locations/elevations. It's just figuring out the overall temp/time difference between places (best done on a moderate, 70-75°f. day, w/little to no wind), which doesn't take long with a little trial and error. The *second* thing we figured out is... Box mixes are cheap! So, if it takes you a couple cracks at it to figure things out, the punishment is having to eat those "slightly off" cakes and cookies that were "sacrificed to the cause." 😆 The point is, the bigger factor in it all is *fear of failure.* The fear far is worse than the actual failure so, just jump in and try! People had to figure this stuff out on their own looong before the internet or your fantastic instructions, yet... Somehow, they survived! 😉 Fear I'd the number one thing that keeps us from learning and growing.. The amount of time people can spend scouring the internet, library,, TV cooking shows and pestering the neighbors could just as well be spent trying new things and finding out what works best for you! Granted, larger, complex meals are best served with a little research before piling in and wasting money with two or three attempts before figuring things out *but...* When it comes to things like baking cakes, the ingredients are cheap and accessible enough (for most, in most places) that you can just relax and have fun figuring out your own "secrets to success." As I say, the worst thing that happens is suffering through a few overdone cakes or biscuits. 😉 But that sacrificial cake is the "benchmark" for baking and will tell you everything you know to figure out roasts, breads and deserts. Have fun with it, it won't bite!
We just made our first camp Dutch oven meal last night, it was of course that ultimate super food Pizza , the standing air temperature was 36° , luckily there was no wind blowing, I'm sure wind would've greatly complicated things. It was our first time so we have to really take our time and keep checking everything We started out with 24 coals, 8 on the bottom 16 on top but that wasn't enough so we added another 4 to the bottom and another 10 to the top. The cook time was 40 minutes and I must say it was the best pizza that I have ever made in my life. Trust me I've destroyed plenty of them in the kitchen oven and on the barbecue grill, I even destroyed a pizza stone which is not at all necessary with the Dutch oven. I am still a novice but I can say the surest way to success is to take your time and have fun .
Thanks Shannon and Kent for another excellent video production. You folks really amaze me every time I receive a notification that another UA-cam video has been uploaded. The subject matter of Dutch Oven cooking I believe to be endless. That's great for all of us out here in Cyberville. You folks keep posting these great uploads and we'll promise to eat it up. Blessings to the Rollins family. Stan
I feel I just fell down the rabbit hole of cast iron cooking and I can't stop falling! It's a great feeling though, food tastes so much better and it's gives a better sense of accomplishment.
The Rollins videos are a treat to watch. I have been cooking with dutch ovens since 1986 when I became a Scout master so I would have people to camp with. I always pick up a tip or two from your videos. I also want to give a shout out to your Red River Ranch Original Seasoning. I start with the small size and then had to wait for you to get new inventory to order the large size. Great stuff.
Kent, a big thank you for all your great tips, videos, and one wonderful cookbook. Love Dutch ovens and have for years. All the best to you and your family.
Thank you very much to the both of you for the time and effort that you put into your videos. You bring happiness to more people than you can count. God Bless you both.
Awesome info here! Many thanks for pointing me at it. The only thing I _might_ question would be throwing away the watch. I've found if I don't pay attention to rotating the oven then lid every 10-15 min, I often get caught up with other tasks and totally forget. (now, that could be just me being an old, forgetful feller, but...) I had one side of a cobbler considerably more well done (tasted mostly ok) than the other, just a couple of weeks ago.
Great video Kent. I do a lot of outside cooking. I tried inside cooking.....Just starting out I was going to surprise my wife and cook her dinner. Well......that didn't go so well. But the cookbook said....."Grease the bottom of the pan"..........well, the firemen told me.....different!.. I thought it would slide around on the stove better. Always enjoy your videos....thumbs up!
Oh my goodness Kent, your little Darlin' Shannon is as cute as a bug in a rug! I don't know anywhere or anyone else on UA-cam that willingly gives up their years of experience simple to help an ole boy out... Hats off to Shannon & Kent...! Thanks so much for all your tips, tricks and secrets for making our lives better! God Bless both of you! Cheers, and Happy 4th of July to ya'll next week!!
You guys make me realize that I can cook more things outside in the dutch oven, and not heat up the house! Thank you so much for sharing and have a safe 4th!
I love watching Kent cook Shannon to there both doing a good job, I really liked the episodes about “Cast Iron” I’ve been using Cast Iron for the over 30 years I love it, If it’s seasoned and hot enough it’s non-stick and retains heat and seems like the food taste better, It’s the best for making cornbread we have a skillet for just cornbread mom said nothing else is to be cooked in it
I cook with cast iron.. dutch ovens..some people though (think) its crazy.. but its the best! .. Ive loved and appreciate you videos.. encouraged newbes to watch .. and learn.. my next big thing is to buy your book.. it will be one of my staples I am sure.. blessings to you both .. from the witch in the woods
just received my copy of a taste of cowboy here in the UK. love the videos love the book. I've even started using some of your recipes in the restaurant I work in that i call "Rollins specials " . cowboy cooking has been well received in the UK. Cheers Mr Rollins you a amazing inspiration
when i was in scouts years ago we baked in dutch ovens as you do, we used soda pop caps as spacers between the pan and the oven, just think camping with a two layer HERSHEY'S Chocolate cake with Hershey bar powdered milk frosting.
SOMEONE needed to make this video!! So glad ya'll took the time to explain those things that sometimes seem so simple but can be overwhelming!!! :) OHHH and Shannon I LOVE that shirt!!! True country girl fashion! ;)
I made Cinnamon rolls and buscuits and gravy with my 12.inch cast iron. My advice for cowboy cookin is have extra coals! My 15 lbs bag of hardwood went fast. Great video!
Thanks Ken and your better half for that infomation👍 I was really surprised to see two vids in one week . If you can it would be great to see two vids per week😀 "Cowboy Up" Have a great 4th of July🇺🇸
I just got back from camping with family and friends... I posted a UA-cam video on my channel about Camping Gear ideas... When I got to the camp kitchen I dropped your name for cast iron cooking, cleaning etc... " I promise you" lol Soon I will be buying a dutch oven...
Hello from Alberta, Canada! I just love your videos and I am so grateful for the information you share! I am new to dutch oven cooking, I binge watched all of your videos last year and purchased the dutch ovens and I have cooked a couple of really good meals thanks to you! I will need to order your trivets now and your cookbook!
i got carried away with cook talk, sorry, great job folks, keep up the good work, i can see the next show coming to hgtv, THE BACKYARD CHUCK WAGON WITH KENT AND SHANNON ROLLINS, keep up the good work and have fun, i bet yalls out takes are fun to watch.
opening scene yes i agree thats a smart decision for your book but i think it be even better for you to combine both or release both books again but instead of indoor cooking set it up with outdoor cooking in mind so you wont need to do the conversions in the first place im sure thiers a market for it so you can just go camping with the book without needing to worry about conversions
hello! i just wanted to say i love your videos! I had a question that i cant seem to find an answer online. I am wondering how to convert recipes from a 10 or 12" dutch oven to a 14" deep dutch oven. I cant sem to find that answer and i dont want to take too much stuff camping, or too little camping and ruin the meal.
Hey there Kent and Shannon. This video convinced me to order your trivet with two sets of legs. I got it in and am very happy. Is there anything involved in caring for them? Oiling?
Greetings Mr and Mrs Rawlins. My wife and I have been Dutch oven cooking for a while and was interested to learn more on your Chuck wagon cooking class. My sister lives in Cache and we were thinking it would be good to improve our skills etc. On family trip if they are still offered. Please advise.
have you combined the lodge harvest stew and 5 Cornish game hens in a 14 shallow yet? oh man, keep the juice warm, when the kids were playing capture the flag us adults pored the juice over nacho. oh my that was good.
When baking, I usually use a normal 9 inch cake pan sitting on a small trivet inside of a deep 12" Dutch oven. to me it adds a layer of hot air and no direct contact of the cake or cornbread to the extra hot bottom of the Dutch oven. I've never seen you use this method or discuss it. Is there a reason I should or shouldn't use it?
@@CowboyKentRollins thanks for the fast reply. I guess I am on the right track then. I came up with the idea of using the small trivet inside the Dutch oven on my own and felt sure you must have used it too. But I wasn't sure it was a really acceptable method. Glad to hear you have used it before. I feel better about it now.
He looks at her with so much admiration and love... may God Bless You both!!!
‘bout to hit 70 an’ now I find ya! Had my Dutch ovens on the wash house shelf for a few years, but now....out the come an’ goin’ on the camp fires! Never too old...thanks you guys!
Thanks and never to old to enjoy and eat and share and cook
you are so right. I've cooked something one time & no problem. But cooked it again & even the humidity has to be taken in to account. so just relax & enjoy cooking on mother nature's time your food will turn out fine if you don't rush it or keep opening it up to check on it . Check on it close to when it's about done..& when it is enjoy your cooking.
Kent and Shannon, you are one of the premier couples to be found on UA-cam. Your both a delight to watch, and I learn so much.
I found the channel a few years ago with the famous coffee recipe, and bought the cookbook shortly thereafter. I'm getting ready to finally start the Dutch Oven odyssey, so I'm going back and watching all of your videos again!
Keep up the great work, and God bless you both, and your marriage.
Thanks for watching and the kind words and God bless you as well
Love the both of you! you two are like family. Bring on more videos please because you are teaching us so much
Your right. It's primarily an art form. It's all about "love." Enjoying what you are doing with people who are special to you.
So true
Always a pleasure to watch the two of you working together, especially when we get to see both of you...thanks for sharing what you do so well.
Thanks Shannon and Kent! I've been using ovens on and off for 10 yrs, and I'm still learning a lot from you. Lots of fun (and work) for group gatherings. I often have 3 ovens stacked ( a 12" deep for chili, 12" shallow for corn bread, and a 10" for baked apples). A tip for the corn bread, since one pan is never enough: use a 9 or 10" round baking pain set on 3 pebbles inside the 12" oven. When the first batch is done I can quickly get a second or third batch into the oven without it cooling down. (bonus: no oven to clean). Happy trails.
Just got back from a nine day camping trip with my wife,kids, and ten other families.
Dutch oven cooking is so much fun when make the time for it. Huge breakfasts, lunches, dinners and desserts. Thanks for the video!
I absolutely NEVER thought about the distance from the top of the oven to the top of the food. Thank you for that little tidbit.
Our pleasure Kevin
Throwing time out the window is perfect for me. One time, I was helping cook at a friend's house and they kept asking me if I set the timer because it's supposed to boil for 10-12 minutes or whatever it was. I asked them "are you going to eat it before it's done? If not, then don't worry about it." If I could offer constructive criticism on your videos, I'd say don't be afraid to let your personalities shine. I've noticed when you two do videos together, they are more choppy. I'm assuming it's to keep the information dense. I think it's safe to say the majority of your viewers love your information And personality so don't be afraid to keep in some banter. It's kind of weird to have clips go back to back without letting it breathe. Sometimes it's better to have a longer video. Love your videos! Just bought my first camping dutch oven looking forward to trying your recipes out in it.
Hey, Kent (and Shannon)...
When we were figuring our the "formula" for our locations (northwest Montana Rockies, north Georgia, etc.) we discovered two things.
One.. Baking things like cornbread and cakes/cookies, etc. takes about the same amount of time *relative to each other* as they do at inland-sea level, the "standard" by which base times are set. If one takes 5 minutes longer than another or 10 minutes less, etc., then that transfers to different locations/elevations. It's just figuring out the overall temp/time difference between places (best done on a moderate, 70-75°f. day, w/little to no wind), which doesn't take long with a little trial and error.
The *second* thing we figured out is... Box mixes are cheap! So, if it takes you a couple cracks at it to figure things out, the punishment is having to eat those "slightly off" cakes and cookies that were "sacrificed to the cause." 😆
The point is, the bigger factor in it all is *fear of failure.* The fear far is worse than the actual failure so, just jump in and try!
People had to figure this stuff out on their own looong before the internet or your fantastic instructions, yet...
Somehow, they survived! 😉
Fear I'd the number one thing that keeps us from learning and growing.. The amount of time people can spend scouring the internet, library,, TV cooking shows and pestering the neighbors could just as well be spent trying new things and finding out what works best for you! Granted, larger, complex meals are best served with a little research before piling in and wasting money with two or three attempts before figuring things out *but...*
When it comes to things like baking cakes, the ingredients are cheap and accessible enough (for most, in most places) that you can just relax and have fun figuring out your own "secrets to success." As I say, the worst thing that happens is suffering through a few overdone cakes or biscuits. 😉
But that sacrificial cake is the "benchmark" for baking and will tell you everything you know to figure out roasts, breads and deserts.
Have fun with it, it won't bite!
Good to see you & your wife doing a video together. She's usually behind the camera. Interesting point about using different woods.
We just made our first camp Dutch oven meal last night, it was of course that ultimate super food Pizza , the standing air temperature was 36° , luckily there was no wind blowing, I'm sure wind would've greatly complicated things.
It was our first time so we have to really take our time and keep checking everything We started out with 24 coals, 8 on the bottom 16 on top but that wasn't enough so we added another 4 to the bottom and another 10 to the top. The cook time was 40 minutes and I must say it was the best pizza that I have ever made in my life. Trust me I've destroyed plenty of them in the kitchen oven and on the barbecue grill, I even destroyed a pizza stone which is not at all necessary with the Dutch oven. I am still a novice but I can say the surest way to success is to take your time and have fun .
Glad you enjoyed
Thanks Shannon and Kent for another excellent video production. You folks really amaze me every time I receive a notification that another UA-cam video has been uploaded.
The subject matter of Dutch Oven cooking I believe to be endless. That's great for all of us out here in Cyberville.
You folks keep posting these great uploads and we'll promise to eat it up.
Blessings to the Rollins family.
Stan
I love watching yall talk about how to use and what to and not to do. Great video and thanks for sharing like always
Thanks Brian for watching
I feel I just fell down the rabbit hole of cast iron cooking and I can't stop falling! It's a great feeling though, food tastes so much better and it's gives a better sense of accomplishment.
Thanks for watching
The Rollins videos are a treat to watch. I have been cooking with dutch ovens since 1986 when I became a Scout master so I would have people to camp with. I always pick up a tip or two from your videos. I also want to give a shout out to your Red River Ranch Original Seasoning. I start with the small size and then had to wait for you to get new inventory to order the large size. Great stuff.
Thanks for watching
Great video. Agree about throwing your watch away. I always say when cooking outdoors it done when it's ready...
Kent, a big thank you for all your great tips, videos, and one wonderful cookbook. Love Dutch ovens and have for years. All the best to you and your family.
Thanks so much
Thank you! I’m new to outdoor cooking with my cast iron and this is so helpful!
Thank you very much to the both of you for the time and effort that you put into your videos. You bring happiness to more people than you can count. God Bless you both.
i'm sure I've seen almost every one of your videos, and this is the best and the most informational. thanks!
Our pleasure John
Y'all are the greatest! Thanks for another award winning video.
Awesome info here! Many thanks for pointing me at it. The only thing I _might_ question would be throwing away the watch. I've found if I don't pay attention to rotating the oven then lid every 10-15 min, I often get caught up with other tasks and totally forget. (now, that could be just me being an old, forgetful feller, but...) I had one side of a cobbler considerably more well done (tasted mostly ok) than the other, just a couple of weeks ago.
Great video Kent. I do a lot of outside cooking. I tried inside cooking.....Just starting out I was going to surprise my wife and cook her dinner. Well......that didn't go so well. But the cookbook said....."Grease the bottom of the pan"..........well, the firemen told me.....different!.. I thought it would slide around on the stove better. Always enjoy your videos....thumbs up!
Thanks Butch and you got to watch out for those fancy gadgets
I don´t have a dutch oven nor do I have a backyard, but I love your channel.
your the best cook Mr. Kent
Thanks Justin
Oh my goodness Kent, your little Darlin' Shannon is as cute as a bug in a rug! I don't know anywhere or anyone else on UA-cam that willingly gives up their years of experience simple to help an ole boy out... Hats off to Shannon & Kent...! Thanks so much for all your tips, tricks and secrets for making our lives better! God Bless both of you! Cheers, and Happy 4th of July to ya'll next week!!
Thanks my friend hope y'all have a great 4th
You too! Be safe!
Thanks Kent and Shannon love the cookbook and keep the videos coming.
Thanks Toney, so glad you're enjoying
You guys make me realize that I can cook more things outside in the dutch oven, and not heat up the house!
Thank you so much for sharing and have a safe 4th!
Thanks Dan
I loved your sound track, nothing like a mockingbird serenading your get together. Another Dutch oven video, I heard a jay.
I love watching Kent cook Shannon to there both doing a good job, I really liked the episodes about “Cast Iron” I’ve been using Cast Iron for the over 30 years I love it, If it’s seasoned and hot enough it’s non-stick and retains heat and seems like the food taste better, It’s the best for making cornbread we have a skillet for just cornbread mom said nothing else is to be cooked in it
Thanks for watching it is the best thing to cook with
I cook with cast iron.. dutch ovens..some people though (think) its crazy.. but its the best! .. Ive loved and appreciate you videos.. encouraged newbes to watch .. and learn.. my next big thing is to buy your book.. it will be one of my staples I am sure.. blessings to you both .. from the witch in the woods
planetjazzy Buy the book if you haven,t already. The recipes are great, but the pictures and stories are terrific!
I'm stating the obvious, but Kent, you're the man. And Shannon, you're the equivalent, on the fairer side!
you did notice she had more information then he did, did you not, i also noticed the teamwork between the two.
just received my copy of a taste of cowboy here in the UK. love the videos love the book. I've even started using some of your recipes in the restaurant I work in that i call "Rollins specials " . cowboy cooking has been well received in the UK. Cheers Mr Rollins you a amazing inspiration
Thanks Tony, I am honored
when i was in scouts years ago we baked in dutch ovens as you do, we used soda pop caps as spacers between the pan and the oven, just think camping with a two layer HERSHEY'S Chocolate cake with Hershey bar powdered milk frosting.
Good tips Kent....... Thanks for posting
SOMEONE needed to make this video!! So glad ya'll took the time to explain those things that sometimes seem so simple but can be overwhelming!!! :) OHHH and Shannon I LOVE that shirt!!! True country girl fashion! ;)
I sure like that loaf pan. Haven't done any Dutch oven cooking. One day.
I made Cinnamon rolls and buscuits and gravy with my 12.inch cast iron.
My advice for cowboy cookin is have extra coals! My 15 lbs bag of hardwood went fast.
Great video!
Thanks Zack for watching
Thank you for sharing another fantastic show.
Our pleasure
Thanks so much Kent and Shannon... please keep the videos coming...awesome stuff!!!
Thanks Kyle
Great information not available anywhere else! Thanks!
Thanks Ken and your better half for that infomation👍 I was really surprised to see two vids in one week . If you can it would be great to see two vids per week😀 "Cowboy Up" Have a great 4th of July🇺🇸
We are trying to get out more, hold on
Much appreciated and needed. Things make more sense and you did a great job. thank you
Great advice & information. I really enjoy the videos, information & stories.
Thanks Russell
Great info Kent and Shannon.........Keep'um coming!!!!
Awesome page. I love you two!
Thanks James
Great video Kent and Shannon! Learnt alot.
Always nice to see Shannon join you Kent! Thanks for entertaining me again!
Wow, good job you guys, that’s a lot of good information, thanks.
love the show. thanks guys, keep up the good work.
Thanks Josh
You two are the best Thanks for another great video
Thanks George for watching
This is really great advice.Thanks.
Thanks for the info on Dutch Ovens and Happy 4th!
I just got back from camping with family and friends... I posted a UA-cam video on my channel about Camping Gear ideas... When I got to the camp kitchen I dropped your name for cast iron cooking, cleaning etc... " I promise you" lol
Soon I will be buying a dutch oven...
Thanks for watching
Great video Kent and Shannon! So informative. Y’all got me fired up, I think I can do this. LOL, or try anyway!! 😊
Thanks so much for watching
Yall have a safe and happy 4th
And the same to you Keith
Yelp, good information! 👍
Thanks for sharing and take care.
Had fun learnin & gitt'n my skool'n from U & Shannon on this 1 ATB Terry God Bless
Thanks Terry
Got my cookbook today! Yay!
Hope your enjoying
Love your videos. Thanks for the great content.
Thank you Tyler for watching
Always enjoy your channel.
Thanks for watching
Hello from Alberta, Canada! I just love your videos and I am so grateful for the information you share! I am new to dutch oven cooking, I binge watched all of your videos last year and purchased the dutch ovens and I have cooked a couple of really good meals thanks to you! I will need to order your trivets now and your cookbook!
Thanks Linda
Thank Y’all!! Great video!!
Love y’all!!
Great Tips. A+ Sir, and Maam.
Thanks Clark
Very Good and Much Needed Information.. Thanks, I'm cooking this weekend..Pray for me..LOL
Great tips thanks
Happy July 4th, you two! From Kamakura, Japan! 👍🏾👍🏾👏🏾👏🏾😁😁
Thanks Robert
thank you. this has helped me a lot
Great info as always!
You can use long or short bolts with those trivets to make it tall or short
Yep
Thank you!
i got carried away with cook talk, sorry, great job folks, keep up the good work, i can see the next show coming to hgtv, THE BACKYARD CHUCK WAGON WITH KENT AND SHANNON ROLLINS, keep up the good work and have fun, i bet yalls out takes are fun to watch.
Thanks for the great info. Have a safe & blessed 4th of July.
And the same to you as well Bren
opening scene yes i agree thats a smart decision for your book but i think it be even better for you to combine both or release both books again but instead of indoor cooking set it up with outdoor cooking in mind so you wont need to do the conversions in the first place im sure thiers a market for it so you can just go camping with the book without needing to worry about conversions
awesome video
Thank you for this!
You folks never cease to amaze me. Ever considered moving to nc. ?
No, but I have heard it is good country
What’s your thoughts on the Lodge Enamel Dutch ovens? Any good? Or is real cast the way to go?? Thank you
Someone gave us one for Christmas and we sure like to cook a roast in it
Cowboy Kent Rollins Ty very much Cowboy.
u the man kent !
Great video
Thanks Guys. Great tips. Kent, going to add a disc cooker soon. You do those?
learned a lot in this video.
Thanks Jim for watching
hello! i just wanted to say i love your videos! I had a question that i cant seem to find an answer online. I am wondering how to convert recipes from a 10 or 12" dutch oven to a 14" deep dutch oven. I cant sem to find that answer and i dont want to take too much stuff camping, or too little camping and ruin the meal.
Hey there Kent and Shannon. This video convinced me to order your trivet with two sets of legs. I got it in and am very happy. Is there anything involved in caring for them? Oiling?
Zeke, as long as you keep them thread clean your in pretty good shape, and and oiling wouldn't hurt anything
Greetings Mr and Mrs Rawlins. My wife and I have been Dutch oven cooking for a while and was interested to learn more on your Chuck wagon cooking class. My sister lives in Cache and we were thinking it would be good to improve our skills etc. On family trip if they are still offered. Please advise.
KENT you are the man, wish I had somone like you in my family to learn from XD XD X XD XD XD XD X DXD sooooo goood !!!!!!!
Thanks so much
have you combined the lodge harvest stew and 5 Cornish game hens in a 14 shallow yet? oh man, keep the juice warm, when the kids were playing capture the flag us adults pored the juice over nacho. oh my that was good.
What about cooking the recipes in a 10 inch dutch oven in the house oven?
Shannon spends too much time behind the camera. This video with you two together is great! You guys should do more like this for sure.
I keep telling her that
I have questions I have old cast iron skillet that my grandmother gave me has no markings it's a 6" do you have any idea what it may be
Hey thanks cuz I'm just a city fella from Wisconsin , cheese head 🧀
When baking, I usually use a normal 9 inch cake pan sitting on a small trivet inside of a deep 12" Dutch oven. to me it adds a layer of hot air and no direct contact of the cake or cornbread to the extra hot bottom of the Dutch oven. I've never seen you use this method or discuss it. Is there a reason I should or shouldn't use it?
I sometimes use an insert to conserve coals
@@CowboyKentRollins thanks for the fast reply. I guess I am on the right track then. I came up with the idea of using the small trivet inside the Dutch oven on my own and felt sure you must have used it too. But I wasn't sure it was a really acceptable method. Glad to hear you have used it before. I feel better about it now.
Make it Happn' Capitn'
The wife, she knows a lot also. 👍🏽 beautiful and smart
Yes she does, and oh how I love her
Concave?
Graduated or tapered perhaps.
can i cook chinese braised meats with iron ware?