Gary's Dutch Oven Recipes: Cobbler, Chicken or Potatoes

When my brother-in-law Gary Hatton of Gresham is around, everyone is sure to be eating well. For his son Hunter’s birthday this year he made three different Dutch oven cobblers. No one could decide on their favorite so the family just ate some of each until there was nothing left. It was a big family party, but those Dutch ovens are also pretty big.

Regulating your Dutch oven temperature:

“People ask all the time how many briquettes to use,” Gary said. “Take a look at the number on the top of your Dutch oven, for example 12 (meaning twelve inches) double the briquettes - 24.” He says nine go underneath and 15 on top. That will give you an average temperature of about 325-350 degrees. And if you want to increase the temperature by 25 degrees add one brick on top and one on bottom.

Dutch Oven Peach Cobbler

Prepare briquettes.

Melt 3-4 tablespoons of butter in the Dutch oven.

Add a 28 oz. can of peaches, with juice. Layer evenly.

Using a yellow cake mix, take half and mix with milk until it has a pancake-batter consistency. Pour over peaches. Take other half of dry cake mix and sprinkle on top.

Cook it til done, approximately 40-45 minutes.

Dutch Oven Chicken

Prepare briquettes.

(If you’re going camping, you can brown the chicken on the stove top beforehand.)

Brown chicken, add salt and pepper to taste, roll in flour, then add butter in bottom of Dutch oven. Pour a cup of water in, fill it full with chicken. Let it simmer 20-30 minutes covered. “The meat will just fall off the bone.”

Dutch Oven Potatoes

Prepare briquettes.

Dice red potatoes and slice onions. Add 1-2 teaspoons oil in bottom and saute onion.

Add potatoes and 3-4 slices of chopped bacon. Cook until potatoes are tender. You can try this one on your stove top with your Dutch oven.

If you haven’t put away your grill yet, Gary suggests a bottle of Traeger Beef Rub. He says just sprinkle it on, keep the temperature low. “The slower you cook it, the better it’s going to taste.”