Pork and Spuds Recipe Cooked in a Camp Cast Iron Dutch Oven
Grab your 12inch (or your 8inch) camp cast iron Dutch oven and let’s head out into the great big outdoors and cook a meal.
For the Recipe Article and Printable Recipe: https://beerandiron.com/porkandspud...
Watch the Weiser River Trail Camping Cook in an 8Inch Cast Iron Dutch Oven: • Camping and Cooking: Pulling a Cast I...
Heating the Camp Cast Iron Dutch Oven Article with Video: https://beerandiron.com/howtoheatc...
Link to Learn More about the Weiser River Trail: https://weiserrivertrail.org/
INGREDIENTS
4 Pork Loin Rib Chop; Thick Cut (think thick pork chop [not thin]) or a 46 boneless pork loin chops (brined for 2448 hours).
3 Medium Russet Potatoes Cubed into ½ Inch Chunks (Skin on or Off).
2 GREEN Bell Peppers, Chopped.
24 Sprigs of Fresh Rosemary (Dry will work instead).
Seasoned Breadcrumbs
Mild Lager or Lower ABU Ale
2 Cans of Cream of Mushroom Soup
23 Tablespoons of Butter or Oil of Your Choice
Salt and Pepper to Taste
00:00 Introduction and Scenery
00:20 The Cast Iron
00:43 PreHeat the Dutch Oven
00:53 The Windshield
00:16 Ingredients
01:49 Prepare the Ingredients
02:18 Set up the Cooking Area
02:34 Heating the Cast Iron Dutch Oven
03:42 Ready to Cook
03:54 Add the Pork
04:00 Add the Rosemary
04:40 Color of the Seared Pork
05:04 Add the Breadcrumbs and Beer
05:32 Return the Pork to the Pot
05:48 Add the Potatoes
05:58 Add the Cream of Mushroom Soup
06:22 Add 1/2 Cup of Beer
06:44 Add the Bell Peppers
07:05 Set up the Dutch Oven for Baking
08:15 Turn the Dutch Oven Every 1015 Minutes
08:53 How Do We Know the Food is Getting Close?
09:35 Adding the Final Touch: Breadcrumbs
10:14 Prepare for Serving
10:31 Serving Tips
11:13 Conclusion and Summary
12:04 End of the Video
For the Recipe Article and Printable Recipe: https://beerandiron.com/porkandspud...
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