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Dutch Oven Barbecue Beef Brisket

• 5 lbs. prime fresh beef brisket; well trimmed
• 6 lg. cloves garlic; pressed or minced
• 2 tbs. onion salt
• 2 tbs. celery salt
• 1 tbs. course ground black pepper
• 4 tbs. Wright's liquid smoke
• 3 lg. sweet onions; thickly sliced
• 1/2 cups chili sauce (your favorite)
• 1/2 cup light brown sugar
• 1/2 cup beer (your favorite brand)
• 1/2 cup Worcestershire sauce

Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all. Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).

In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar has been dissolved.

Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.

When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated.

Note: For those of you who like to cook over a campfire this recipe works very well when the oven is buried in hot ashes and allowed to slow cook all day.

Serves: 10-12

Dutch Oven Pot Roast

• 2 tbs. bacon grease or olive oil
• 2 tsp. dry rosemary; rubbed
• 2 med. yellow onions; sliced
• 4-5 cloves garlic; sliced
• 3-4 lb. beef chuck roast
• salt and pepper to taste
• 1 cup hot beef stock or broth
• 1/4 cup honey barbecue sauce
• 2 tbs. red wine vinegar
• 3 tbs. brown sugar
• 1 tbs. soy sauce
• 1 bay leaf
• 1 tsp. black pepper
• 1-2 lbs. baby carrots
• 6-8 medium red potatoes; skins on, cut into chunks
• 1 tsp. thyme
• 1 tbs. parsley flakes

Heat a 12" deep Dutch oven using 20-22 briquettes bottom until oven is hot. Add bacon grease or olive oil, rosemary, and onions; cook 2-3 minutes until you start to see a little color on the onions then add the garlic. Cook for 1 minute longer. In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaf, and black pepper; stir to mix then pour juice slowly into the oven. Season the roast with salt and pepper then add roast to oven and cover with as many of the onions as you can. Replace the lid then reduce the number of coals on bottom to 10 and place 14-16 coals on the lid. Cook for 30 minutes rotating oven every 15 minutes. After 30 minutes add carrots and potatoes. Season with salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 60-90 minutes until vegetables are fork tender.

Serves: 8-10

Dutch Oven Meat Roll-Ups With Rice

• 2 cups long grain rice
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 cup sour cream
• 1 yellow onion; diced
• 1 1/2 cup fresh mushrooms; sliced
• 1 green bell pepper; diced
• 2 cans water
• 1 tsp. rosemary
• 1 tsp. thyme
• 1 tsp. marjoram
• salt and pepper to taste
• 8 slices deli roast beef
• 8 boneless, skinless chicken breasts
• 16 slices bacon; partially rendered
• 6 cloves garlic; minced
• 1 1/2 tsp. poultry seasoning

To a 12" Dutch oven add rice, soups, sour cream, onions, mushrooms, bell pepper, water, herbs, salt and pepper. Stir to mix completely.

Place a chicken breast between two pieces of wax paper and pound to about 1/4 inch thickness using a meat mallet. Repeat for each breast. Lay a piece of roast beef out flat. Place a chicken breast over the roast beef. Sprinkle garlic over chicken breast and season with poultry seasoning. Place two pieces of bacon over chicken breast then roll up. Repeat process making 8 meat rolls. Place meat rolls over rice mixture.

Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes.

Serves: 8

Chicken And Potato Dutch Oven Delight

• 8-10 boneless, skinless chicken breasts
• 1/2 lb. bacon
• 2 medium yellow onions; diced
• 1/2 cup fresh mushrooms; sliced
• 12-14 medium potatoes; peeled & sliced
• (1) 10 ½ oz. can cream of chicken soup
• (1) 10 ½ oz. can cream of mushroom soup
• 1 cup sour cream
• 3 cups grated cheddar cheese
• 1 1/2 tsp. seasoning salt
• 1 1/2 tsp. poultry seasoning
• 1/2 tsp. garlic salt
• salt and pepper to taste

Heat a 12" deep Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to hot oven and fry until brown. Cut chicken breasts into bite size pieces. Add chicken, onions, mushrooms, and ½ tsp. of the seasoning salt to the bacon. Stir, then cover and cook until onions are translucent and chicken is tender. Add potatoes. Stir in soups, sour cream, and the remaining seasonings. Salt and pepper to taste. Cover and cook for 45-60 minutes using 8-10 coals bottom, and 14-16 coals top heat. Stir every 10-15 minutes. When done, cover top with cheese and replace lid. Let stand until cheese is melted.

Variation: Stir in 1 lb. frozen peas or broccoli florets prior to topping with cheese.

Serves: 8-10

Easy Dutch Oven Pineapple-Apricot Chicken

• 10 chicken thighs; well trimmed
• 3/4 cup pineapple-apricot preserves
• 3/4 cup french dressing
• 1 (1 oz.) pkg. onion soup mix

Arrange chicken thighs in a 12" Dutch oven. In a medium sized bowl combine preserves, french dressing and soup mix. Stir to mix. Pour pineapple-apricot mixture over chicken then cover and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60-75 minutes.

Serve over rice.

Serves: 6-8

Source: http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm