I predict a peach cobbler in my future

[Neil...AKA...Neil]

Got this for the Mrs for her birthday

[TucsonJim]

And where will you be camped when the peach cobbler is being served?

Jim

[Neil...AKA...Neil]

LOL, probably some land management camp site! Far, far away.

[TucsonJim]

LOL, probably some land management camp site! Far, far away.

Note to self: Install hidden GPS tracker on Neil's trailer....

[tedzz9]

OK,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, how was it??????? and do you deliver????

[Neil...AKA...Neil]

I'll post some pics when we Christen the oven.

[Rivercityjeff]

Last night at San Angelo SP, we enjoyed peach cobbler in our 25 year old "turtle" Lodge Dutch Oven. Nine charcoal on bottom, 14 on top, and 50 minutes later...Nirvana! Oh yes, there was Blue Bell vanilla ice cream to go with the hot cobbler.

Is it wrong to have reheated cobbler and hot coffee for breakfast?

[Neil...AKA...Neil]

Last night at San Angelo SP, we enjoyed peach cobbler in our 25 year old "turtle" Lodge Dutch Oven. Nine charcoal on bottom, 14 on top, and 50 minutes later...Nirvana! Oh yes, there was Blue Bell vanilla ice cream to go with the hot cobbler.

Is it wrong to have reheated cobbler and hot coffee for breakfast?

I'm surprised you had any to reheat, LOL. I did make a peach cobbler in the Dutch oven for Thanksgiving desert. And NO, there wasn't any left!
I'm going for a stew next.

[SmallBoxMaker]

Last night at San Angelo SP, we enjoyed peach cobbler in our 25 year old "turtle" Lodge Dutch Oven. Nine charcoal on bottom, 14 on top, and 50 minutes later...Nirvana! Oh yes, there was Blue Bell vanilla ice cream to go with the hot cobbler.

What kind of charcoal are you using? We have tried Kingsford but the coals didn't last long enough.

Thanks!

John

[Neil...AKA...Neil]

What kind of charcoal are you using? We have tried Kingsford but the coals didn't last long enough.
.

Thanks!

John

Yeh, the recipe calls for like five hrs of cooking over coals. The only way I can see to do that is to use two bags of coals. Start the stew (Browning the beef and bringing the broth to temp) in the house then constantly feed the fire coals as required to maintain the required temp. I'm going to use a temperature gun to try and maintain the heat. Don't uncover more than absolutely needed to stir and check for doneness. Then have the oven in the house warmed up as a back up. I have a wood burning fireplace with a brick hearth I used to keep the cobbler warm after I cooked it outside. I also have a second flat bottom Dutch oven with a curved lid that interchanges with the footed Dutch oven so I didn't have to bring the lid with coal Ash in it into the house. I preheated the second cover by the fire. It is a delicate dance that gives you a new found respect for how our ancestors did it back in the day
Neil