cooking with D.O without legs and round lid
Is there a difference cooking in D.O without legs than in one with legs and a flat lid:h
Forum Discussion
We have a regular, for lack of a better term, domed lid DO for home cooking and inherited a 12" with the lip lid & legs for camping. Being recently retired, we now have the time to kick back and enjoy DO cooking. Two retired old fogies and a 12" is over kill. Just bought a 10" DO, but a deep one. Offers a lot more latitude as to what you can put in. We are just starting to get hooked and really enjoying it. Cobblers are great, but prime rib, which I'm doing this weekend, and a whole host of other things that are not only fun to cook, but excellent to eat.
I mean there's something about charcoal and a can or two of adult beverages just prior to a full meal and all outdoors that makes it all worth while.
But do think about the deep DO. Good food for thought. Also if you get a chance visit one of the DOGs (Dutch Oven Gatherings) for a ton of info and good food. The N(National)DOG this year is in Iowa in Sept. If you do go, tell the people that you're new to DO cooking and they will bend over backwards to help in any way they can. They really help give us good direction, tips and advice. A great time in all.
I mean there's something about charcoal and a can or two of adult beverages just prior to a full meal and all outdoors that makes it all worth while.
But do think about the deep DO. Good food for thought. Also if you get a chance visit one of the DOGs (Dutch Oven Gatherings) for a ton of info and good food. The N(National)DOG this year is in Iowa in Sept. If you do go, tell the people that you're new to DO cooking and they will bend over backwards to help in any way they can. They really help give us good direction, tips and advice. A great time in all.
