Craft Beer Outdoors

Cooking Outside Jerk Chicken & Rice in Cast Iron Dutch Oven

It was such a nice sunny Sunday afternoon that I decided to try a new dish in the dutch oven. I found this great Jerk chicken with Rice recipe that is really very simple and thinking it will be a good option for camp food.


3:51 Putting in the chicken
15:30 Chicken looks good, time for the onions & garlic
24:50 Time to add the liquids, rice & chicken back in the dutch oven
45:15 giving it a stir & rotating things
1:02:00 another stir and rotate
1:19:46 final stir and I think she’s good to go.

I got the dish from the following source

The biggest part of the preparation is making your own Jerk seasoning. The actual cooking part is a tad over an hour.

This is a 2 part dish.

Part 1 – Season and brown the chicken
Part 2– Mix in veggies & liquid and cook for an hour


Part 1

So what we want to do here is dry rub the chicken with the jerk seasoning and brown each side for a few minutes. Once done remove the chicken from the dutch oven and proceed with Part 2

Jerk seasoning
basically a 1 tablespoon of the following
– onion powder
– garlic powder
– ground ginger
– thyme
– pepper
– cinnamon
– all spice (I used Chinese 5 spice)
– smoked paprika
– nutmeg
– brown sugar
– cayenne pepper

Part 2

Remove the chicken and cook up the onion & garlic cloves. Once soft, mix in the rice, kidney beans and liquids. Place chicken with the mixture, place cover and simmer low for an hour or until the rice is cooked.

medium onion
2 garlic cloves
1 tb thyme

1 can of coconut milk
2 cups of water
1 tb paprika
2 bay leaves
2 cups of uncooked long grain rice
salt & pepper to taste.

Craft Beer Outdoors

Cooking Yankee Pot Roast Outdoors in A Dutch Oven

Easy Pot Roast While At Camp

Cooking Yankee pot roast outdoors in a dutch oven is one of the great things about cooking outdoors on a nice day is taking your time and enjoying the smell of the charcoal and food while enjoying a few craft beers. So today I decided to make Yankee Pot Roast in my Lodge Dutch Oven over a bed of coals.

This is a traditional pot roast. Very basic ingredients, making this a cheaper meal option that the other recent dishes I made. The source for this dish used a different cut of meat, so my end result was a nice shredded stew that filled you up nice as compared to something that you can cut into slices.

I paired this dish with one of my favorite Double IPA from Garrison Brewing – a local craft brewery.

I’m thinking a great dish to make at camp in the fall.


3-4 pound sirloin pot roast (source used chuck roast)
1 large onion
3 carrots
2 celery stalks
1 large (28oz) can stewed tomatoes
1 3/4 cup of water or other liquid
1 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of thyme
4-5 potatoes (I used 3 handfuls of mini red and 3 mini sweet potato)



get the dutch oven nice and hot so that you can sear the meat on each side. Do this 1-2 min per side.

Once done, just dump in all the ingredients EXCEPT for the potatoes, we’ll keep that for the last 30 minutes.

Get the mixture & meat up to a low boil and bring down to a simmer where you will tend to this for about 2 hours.

The meat should fall apart and makes for a great hearty bowl of food.

Yankee pot roast in the #dutchoven basic ingredients smells awesome #outside #foodies #campfood

A post shared by Jim Cyr (@thecyr) on

Craft Beer Outdoors

Korean Beef Short Rib Stew In Lodge Dutch Oven

I’ve been watching a lot of korean soups/stews and I like them. So I decided to try one of them out; this is a beef short rib soup / stew korean style.

I found a variation from the traditional dish which is more clear and precise than what I made but equally as good. This is a great dish for the cast iron dutch oven outdoors as I cook and nice cool 3C winter day in january.

Basically warm up the dutch oven and prepare the “sauce” this is the marinade that you will be cooking your short ribs in. I could not get the ribs cut the way I wanted, I got 3 pieces all 6 inches long. but you can get them cut 2 inches per.

The longest part is to slow cook the ribs for almost 3 hours and a final 30 minutes cooking the veggies. It’s a low effort dish but has lots of great flavour.

Korean Short rib stew #dutchoven #outdoorcooking #castiron

A photo posted by Jim Cyr (@thecyr) on

4 lbs of short ribs
3 cups of broth

1 bunch of scallions
1 1/2 cup soy sauce
1/4 cup ginger
1 onion
1/2 cup garlic
1/2 cup mirin
1/2 orange juice
12 cup apple juice

1/2 lb of shiitake mushrooms
1 cup carrots
1 cup sweet potato
1 cup butternut squash

Gather the SAUCE and puree that in a food processor while the dutch oven gets hot. Place into dutch oven and add 3 cups of broth. Heat up and place short ribs. Simmer for 2.5 hours.

Once ribs look good, dice up the veggies & mushrooms and place for the final 30 minutes.

You should end up with a nice hearty broth from the ribs, the meat should start to shred off and the veggies are still firm but ready to fall apart.



Craft Beer Outdoors

Backpacking Meal Spinach Orzo Soup Using Firebox Stove and Zebra Pot

Easy Backpacking Meal

I wanted to prepare this spinach orzo soup in the dutch oven but after looking at the ingredients; I thought that it would do better as backpacking meal. So I dug out my Firebox wood stove and 10cm Zebra pot and shoved the ingredients into zip lock bags and off we went for a hike.

I scaled down this dish to a third and didn’t include the protein (ie meat) chicken. It still made a hearty soup, great for cold hikes. I’ll put down the full ingredient list, remember to cut things in by 3 if you want to try this out as a solo dish. Essentially all your diced veggies should make 1 cup and only a handful of spinach was used.

I used about 10 charcoal briquets to prepare the soup. You could probably use less or even find some wood, but I had room in my pack for the charcoal.

To prepare this soup, it’s really simple. Throw in the diced veggies in a warm pot to get them soften up. Once done fill up with your water/broth and once simmering, throw in the orzo pasta and stir.

Once the pasts looks done, throw in the spinach and let it wilt down.

It’s a really simple soup to prepare, should take you about 30 minutes to have it ready.

2 tablespoons olive oil
1 small white onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
6 cups stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 cups (about 8 ounces) orzo pasta
1/2 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon rosemary
4 cups loosely-packed spinach
salt and black pepper

recipe source:

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Baking a Apple Cranberry Pie Outdoors in A Cast Iron Dutch Oven

Baking An Apple Cranberry Pie Outdoors Is The Best

With harvest season almost to a close, I had a bag of fresh cranberries and couldn’t figure out what to make with it. So I looked at my dutch oven and pie plate and thought that a apple cranberry pie would be a nice challenge cooking outdoors.

It was a nice cold November morning, so the additional challenge f keeping the dutch oven nice and warm to prepare the crust and filling would be interested. That’s what I love about cooking outdoors with a dutch oven and charcoal.

Overall this was a fast dish to create about an hour in total as compared to 30 minutes with a standard oven. I did make this pie previously in the oven to see how it came out with the pie plate.

Speaking of pie plate, my stoneware pie plate that I got while visiting PEI Stoneware is working out very nicely. I recommend checking them out

Ok, this pie is pretty simple, we just need the following items:

  • Pillsbury pie crust (2 crusts)
  • 4 to 5 apples
  • squeezed juice from 1 lemon
  • 1 cup of cranberries (fresh or frozen)
  • 1/2 cup packed light brown or cane sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 chunks of butter (table spoon size)

This should all fit in a standard pie plate (9 inches). Depending on the size of the apples, you *might* have extra filling.

Take a pie crust and place it in the pie plate and bake it in the dutch oven for about 15 min. I used rolled up aluminium foil to make a trivet so that the pie plate was about 3/4 inch above the surface of the dutch oven.

While that is happening, cut up the apples and mix in a bowl with the cranberries, squeeze the lemon and add the dry ingredients.

Remove the dutch oven from the heat and put the filling into the pie. I didn’t bother to remove the pie plate from the dutch oven.

Put to cover back on and place the dutch oven back on the coals and put a bunch on top. We’re aiming for 375F but I’m using hard wood charcoal, so had to estimate how much that would be as compared to using briquets.

Give that a good 20-30 minutes until the filling starts to reduce and bubble. Rotate the dutch oven often to make sure you get uniform heat distribution.

Remove from heat, lift cover and place the chunks of butter & second pie crust on top. Decorate as needed, then back on the coals. We want to have it around 425F so that the crust can get a nice golden color. That might take more than 15 min depending on how hot you get the dutch oven.

Once done, remove from dutch oven and let it cool. The pie should taste great with the sweetness of the apples and tartness from the cranberries. The added flavour from the charcoal just adds to it.

This pie is a nice treat while at camp or cottage in the fall.

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Slow Cooked Stout Braised Lamb Shanks in Dutch Oven

Now this is a killer dish for your  12 inch Lodge dutch oven. It’s a low & slow braised lamb shanks using a stout beer to really bring out the qualities of the lamb.

For the beer, I used Picaroon’s Timber Hog, but don’t worry the stout won’t make this a heavy dish at all.

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Deep Dish Pizza In A Dutch Oven With Yippee IPA

We try out a deep dish pizza using the cast iron dutch oven. We got two parts to this: the crust & toppings to prepare. I tried to get everything done in the dutch oven, but you’ll need a few bowls.

The dough is pretty simple and can be made after you’ve lit the coals.

Craft Beer Outdoors

Vinegar Braised Chicken & Black IPA

What better way to get some outdoor cast iron dutch oven cooking is after a snow storm. After my shoveling was done, I headed out back and got the firepit going.

I was going to make a Balsamic Braised Chicken dish. But stumbled onto this variation which included not only Balsamic, but red wine & apple cider vinegar. With some basic mushrooms & carrots, I quickly ran to the store to get the right supplies.

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Dutch Oven Chili and Stowaway IPA

Here’s a great base chili that you can augment to your taste/heat. We were camping in Maine and decided that this would provide a great meal. This will feed up to 6 people and cost a little over 20$ to gather all of the groceries.

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