This month we bring to you one of Chris’ family’s favorite Dutch oven dinners – Three Meat Barbeque. Three Meat Barbeque is a favorite for a variety of reasons – 1. it doesn’t have a bunch of ingredients, 2. it does have a bunch of protein, 3. the recipe is easy to adjust to make it exactly like you want it and 4. it tastes fantastic. This favorite alongside a scoop of Dutch oven scalloped potatoes will make your tummy oh so happy!
But first, some more basics on Dutch oven cooking:
PRO TIP
You can find a brand new Dutch oven lid lifter/remover and a lid holder for $15 or less, each . Or, you can craft your own with a welder and a few excess pieces of metal – be creative. You will find both the lid lifter/remover and the lid holder indispensable to your Dutch oven cooking efforts – the lid lifter/remover will keep your hand safely away from the hot lid and the lid holder will keep your lid off the ground and out of the dirt (or whatever).
TOOL
Lid Lifter/Remover and Lid Holder
You can find a brand new Dutch oven lid lifter/remover and a lid holder for $15 or less, each. Or, you can craft your own with a welder and a few excess pieces of metal – be creative. You will find both the lid lifter/remover and the lid holder indispensable to your Dutch oven cooking efforts – the lid lifter/remover will keep your hand safely away from the hot lid and the lid holder will keep your lid off the ground and out of the dirt (or whatever).
HOW TO
Seasoning your Dutch oven
Wash your new Dutch oven in hot water (no soap) to remove the food grade wax from the factory. Use a good grade of vegetable oil or shortening or olive oil to season. Spread the oil or shortening with a paper towel or sponge over the inside and outside of your Dutch oven, including the lid and legs. Once your Dutch oven is oiled place it upside down in an oven at 350 degrees F for at least one hour. Turn off the oven and let cool to room temperature with the door closed. Your Dutch oven is now seasoned and ready for use.
RECIPE
Three Meat Barbeque
Ingredients:
Beef (we like steak)
Pork (we like country-style ribs)
Chicken (breasts or thighs, or both)
3-4 18 oz. bottles of Barbeque Sauce
Note: we have left this recipe fairly vague on amounts as it totally depends on how many you want to feed and the size of your Dutch oven. You can also make it a One Meat or a Two Meat Barbeque, depending on your preference or what you have on hand.
Technique:
Preheat a slightly oiled Dutch oven over 16 briquettes. Cut the meat into manageable-sized pieces (bigger than bite-sized). Brown beef and pork, drain any liquid and return meat to the oven. Add barbeque sauce to cover meat (we like to mix a couple of flavors together, or use your own recipe). Reduce briquettes to 12 and simmer for 2 hours (briquettes will need to be replenished every hour of cooking time). Stir often. Add chicken and continue cooking for another hour or until all three meats are tender (the raw chicken thins the barbeque sauce so if you desire a thicker sauce then cook with the lid slightly cracked open.
This recipe is great with scalloped potatoes or served over pasta.
Enjoy!
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