Sunday, January 31, 2016

Mexican Chicken Corn Chowder

This is a good, hearty Chowder for any cold day. At home or camp. I like to get out camping as soon as the snow melts off the tops of the tables, and a Dutch oven full of soup or chowder is just what you need to worm the insides.
The chicken in this chowder can be all white meat or all dark or a mix of both. I prefer all dark from the thighs.

1 ½ pounds boneless, skinless chicken, diced
½ cup onion, chopped
1-2 garlic cloves, minced
3 Tablespoons butter
1 cup chicken broth
½ teaspoon cumin
2 cups half-and-half
2 cups Monterey Pepper Jack, shreded
1 can creamed corn
1  4-ounce, can diced green chilies, undrained
1  16-ounce, can diced tomatoes
¼ teaspoon Tabasco sauce, or your favorite

Brown chicken and onions in butter in a Deep 10" or Regular 12" dutch oven with 12 to 14 charcoals on the bottom**. add garlic and let brown just a little*. Add broth and cumin, bring to a boil. Reduce charcoals to 8 to 10, cover and let simmer 8 to 10 minutes. Add remaining ingredients. Cook until cheese is melted. Serve with corn chips or toasted Tortilla chips on top.
* If garlic gets to brown, it begins to get bitter, a lite brown is all you wont.  
** If there is still snow on the ground, you may need 2 or 3 more charcoals under you oven. Adjust for temperature out doors.   

Big Problem For Some

I get this comment over and over. "My biscuits are to dark on the bottom. Who do I fix that?"
I tell them to use the 1/3  2/3 rule.  The rule works for all breads, cakes, biscuits, and scones.
Rule.... Take your backing time and divide it by 3,  Bake with top and bottom heat for 1/3 of the time. move oven off of the bottom heat and bake top heat only.    I.E. 30 minutes bake time, 10 minutes top and bottom, remove bottom heat. this should salve your "Black bottom bread and biscuits". Good Luck. I would love to get comments on this.

Ron Clanton
The Outlaw Gourmet
" Don't rob your self of good cookin' " 

Friday, January 22, 2016

Cocktail Sauce

Some times you just need a recipe that is not cooked in a Dutch oven. Not even cooked at all, but to go with something you did cook in one. Maybe, like a cocktail sauce to go with the Seafood or Shrimp.

1 cup catsup
2 Tablespoons vinegar
¼ teaspoon hot sauce ( I like Franks )
1 teaspoon onion or lemon juice. Your choice  *
1 teaspoon horseradish, grated fine
2 teaspoons mayonnaise
1 teaspoon Worcestershire

Combine all ingredients. Mix well. Chill until serving time.
* to make onion juice. grate onion on a micro plane.

Sunday, January 17, 2016

Cooking beans

I found this on face book and thought all of you may like to see.
On Cooking Beans…..
In a recent blog article Christopher Kimball formerly the man behind Cooks Magazine and the Cooks TV show had some good information on cooking beans. My mom always told me hard water made for hard beans and his research seems to support her advice. Since chuck wagon cooks don’t always have soft water his tip of adding salt will work for me and dispels the myth I’ve heard from some chuck wagon cooks that adding salt at the start of the cooking will toughen the beans.
“In recent testing, we’ve found that soaking dried beans in mineral-rich; hard tap water can toughen their skins. Some recipes recommend using distilled water to avoid this issue, but we’ve discovered a simpler solution: adding salt to the tap water, which prevents the magnesium and calcium in the water from binding to the cell walls, and it will also displace some of the minerals that occur naturally in the skins. We found that three tablespoons of salt per gallon of soaking water is enough to guarantee soft skins.”
Here is the link to his blog:…/cooking-beans-1…/

What do I need to know about soaking and cooking dried beans? Through the years, we’ve waffled back and forth about the best way to cook dried beans. Admittedly, we haven’t been consistent: some re...
James W Carpenter
James W Carpenter We always took 5 gallons of water home from Grandma Bessie's house in Yarnell to cook beans in. Yarnell, Arizona was famous for it's water there was even a public fountain & hose bib under a sign that I think said something like; "YARNELL IT'S THE WATER".
John Wellington
John Wellington Cook them don't soak !
Biscuitflats Chuck Wagon
Biscuitflats Chuck Wagon That's a good debate John and there are folks on both sides of the argument. I have been cooking them in chuck wagon cook-offs for 15 years - we cook over a wood fire in all kinds of weather and have to have them ready for the judges at noon. Personally, I feel the best way to do that is to soak them overnight, get them on the fire by 6 AM and slow cook them until noon. When I cook them at home and have all day I don't always soak them.
Bruce Utley
Bruce Utley Dave McDowell, When I cook my beans I use chicken stock only. They come out perfect!
Edna Phillips
Edna Phillips Chicken stock sometimes has salt in it
Tom Speropulos
Tom Speropulos We rinse them. Put in the water, or broth, with the spices. Then, cook them in crock pot for 5-6 hours. They turn out great.
Rick Schuman
Rick Schuman Cooks Illustrated is a great magazine and Christopher Kimball is the best editor we've seen.
Biscuitflats Chuck Wagon
Biscuitflats Chuck Wagon I agree Rick, I was sorry to hear that he was moving on at the end of the current season.
Bob Heavirland
Bob Heavirland I always added backing soda to the soak water.
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Ron Clanton

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Thursday, January 14, 2016

Dutch Oven Mexican Eggs

This dish can be cooked in a 12" dutch oven, but I did it in my 100 year old "Spider". A cast iron skillet with the same legs as the Dutch oven. They normally do not have a lid but when I found this one in a antique Shop in Grants Pass Oregon the lid was with it and fit very well.
This dish is similar to Chilaquiles, but kicked up, way up.

4 slices bacon,chopped
1 (16-ounce) can refried beans
2 Tablespoons caned green chiles
4 eggs
½ cup Monterey Jack cheese, shreded
¼ cup green onions, chopped
1 medium tomato, diced
1 avocado, diced
8 cilantro, whole for garnish
1 (15-ounce) can enchilada sauce
corn tortillas.

In a 12" dutch oven, over 16 to 18 charcoals, Brown bacon. Drain on paper towel, leaving 1 Tablespoon drippings in pan. Remove 6 to 8 Charcoals, and cook beans and green chiles. Stirring often, simmer about 10 minutes.Make 4 dint's in the beans with a spoon, and crack egg into each dint. Cover, place 16 charcoals on lid and cook until eggs are set, about 5 minutes. Top with cheese, green onions, tomato and avocado, and bacon. Place a hand full of corn tortillas 4 plates. Pore warmed enchilada sauce ( warm in a 6" or 8" Dutch oven) over tortillas. Scope beans with a egg in each portion over the tortillas. Garnish with cilantro and serve.


Thursday, January 7, 2016

Arizona Ranch-Style Beans

I finally got my internet set up. Now I can start posting recipes for you.

I cooked this one a week ago, but not knowing when I could get back on my computer I didn't take pictures. Then again most bean dishes look a lot alike.
these beans are good as is, but by adding a pound or two of beef, cubed it also makes a grate Chili.

2 pounds of dried pinto beans
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 large onions, diced
4 cloves garlic, chopped
4 ounce can fire roasted green chili peppers, chopped
8 ounces taco sauce, your favorite
28 ounce caned tomatoes
1 teaspoon cumin seeds

Day before, wash beans, soak over-night in water to cover generously. Next day, drain beans; place beans in a 14" Dutch oven, Place oven over 16 charcoals. Cover with fresh water by 2 inches. Add salt;  Bring to a boil; Remove a few charcoals to simmer for 1 hour, adding water if needed. Add remaining ingredients; cover with lid, cook for 1 to 1 1/2 hours, or until beans are tender sauce is reduced to a nice and thick.

Tuesday, September 29, 2015

Big Move

We are now living in Utah and will be settling in soon. I have already seen some of my old friends. Helped at the Utah State Fair All American Outdoor Cook-off.
I am no longer with The Rogue Dutch Oven Cookers chapter, of I.D.O.S, but will not be changing the name of my blog. It has become to well known by the name, and after all. I started the chapter, and I am a bit of a rogue anyway.
As soon as I have my computer set up, I will start developing new recipes and get them posted. So keep looking in on the blog and I will try not to disappoint.
Hope to meet all of you some day.  On line or in person.

Ron Clanton
The Outlaw Gourmet
Don't rob your self of good cookin'

P.S. Winter is coming, but don't let that keep you from cookin". Keep the old black pots hot.

Sunday, August 2, 2015


One of my favorite things to eat and cook with is rice. Cajun and Southern foods are a another favorite. Mix them together and you have some "Good eaten'". I have done this recipe a few different ways and I think this one is the best I have done yet. A couple of ingredients may be a little hard to find. The Andouille Sausage is one. It can be substituted with a good spicy sausage, and the other is the Smoked Cajun spice. If un-smoked is all you can find, then add just a little liquid smoke. This will serve 6 or just me.


¼ vegetable oil
2 pounds boneless fresh chicken, cubed
1 pound andouille sausage, sliced ½" thick
½ pound shrimp, peeled and devaned
2 cups onion, chopped
2 cups celery, chopped
1 cup green bell pepper, choped
¼ cup garlic, chopped
7 cups beef stock
2 cups mushrooms, sliced
1 cup green onion, sliced
½ cup parsley, minced
2 teaspoons smoked Cajun spice ( more if you like very hot spice )
salt and fresh cranked black pepper
4 cups long grain white rice

Place a Deep 12" or 14" Dutch oven 14 or 18 charcoals. Heat oil. Add chicken and cook, stirring occasionally  until chicken is dark brown on all sides. ( It is important the meat is well browned because the color comes from the meat. ) Add the sausage and cook 10 to15 minutes more. Remove all but 2 tablespoons of fat. Add onions, celery, bell pepper and garlic; cook until vegetables are well browned. Add the beef stock and bring to a boil. Reduce charcoals to 10 or 13 and simmer for 15 minutes. Add mushrooms, green onions and parsley. Season with salt and pepper to taste and Cajun spice. Add rice, and remove charcoals to 7 or 9, cover and add  the 3 or 4 removed charcoals to the lid and cook for 30 to 40 minutes. Add shrimp the last 5 minutes of cooking. Remove Dutch oven from all charcoals and let stand 10 minutes. Adjust seasoning to taste and serve.


Saturday, August 1, 2015


I have been looking for one of these for over 25 years. Looked all over Utah and Idaho with no luck. I was in Grants pass, Oregon the other day, not looking for Cast iron and on the floor in an antique store I have been in many before,,,,There it was. A spider. ( Skillet with Legs) Well now I have one in my collection. I'm not sure that the lid is as old as the pan, but I will use them together.

Friday, July 3, 2015

Cowboy Beans

"Yum, a cowboy beans recipe!" may not be your first thought.
That comes later. Rest assured, this is NOT a "ridin' the dusty trail hard" kind of recipe, but the "I can't believe they actually call it Cowboy Beans" kind.
A welcome side dish recipe, BBQ and picnic food idea, or meal in itself. Truly, one of the best things to happen to pinto beans.

Cowboy Beans
Hearty and delicious pinto beans recipe.
1 pound pinto beans
1 or 2 ham shanks* or ham hocks
1 large onion, chopped
2 whole fresh green chilies, seeded and finely chopped
1 teaspoon each cumin, oregano, and chili powder
3 cloves garlic, minced
1 teaspoon salt
*Note: Ham shanks are much meatier than ham hocks. If you don't see them out, ask your butcher.
Rinse the beans and place them in a large pot with water to cover plus 3 inches. Let them soak for several hours or overnight.
Add the remaining ingredients in a 12" deep, Dutch oven. Place oven over 15 charcoals. Bring the water to a boil, reduce heat, cover and simmer for about 2 hours.
Remove the lid and simmer for 1 additional hour to reduce the liquid.
Remove the ham shank, cut the meat from the bone and return the meat to the Dutch oven. Stir. Serve hot or at room temperature.

Clanton's Outlaw Beans

July 3, is National "Eat Your Beans" day. I may of posted this before but here it is. A good recipe for today.
 I may get 1 or 2 more later. we will see.  Enjoy your beans today..

1 pound pinto beans. picked and cleaned
4 slices bacon, small diced
1 medium onion, chopped fine
4 medium garlic cloves, minced
4 1/2 cups water
1 cup black coffee, strong
1/3 cup dark brown sugar, packed
2 tablespoons prepared brown mustard
1/2 cup BBQ sauce (your Fav)
1 tablespoon chili powder
1 tablespoon cumin
salt and pepper to taste
1/2 teaspoon pepper sauce

Place beans and 6 cups water1n a 12" Dutch oven, with about 20 charcoals on the bottom. Bring to a boil and cook for 5 minutes. Remove oven from charcoals, cover and let beans soak for 1 hour. Drain beans. Clean and dry oven. Add bacon to oven and cook over 16 charcoals, until lightly browned, (almost crisp), 6 to 8 minutes. Stir in onions, and cook until tender and almost brown, 6 to 8 minutes more. Add drained beans, water, and coffee. Bring to a simmer by removing 4 charcoals, and cook for 10 minutes. Add brown sugar, mustard, BBQ sauce, chili powder, cumin, salt and pepper, and hot sauce. Replace lid and add 16 charcoals to the top. Cook until beans are just tender, 2 to 2 1/2 hours. remove lid and continue to cook, stirring occasionally, until sauce has thickened, about 1 to 1 1/2 hours. Re-season to taste. Serve.

Thursday, May 21, 2015


I got so busy cookin' that I didn't get many pictures this year. The crowd was bigger and we put out apx. 6oo  2 oz. samples. may be more. I had 600 sample cups and I think Paul and Serge had some cups of their own, Weather was good and we all had fun. Check out the events column to the right for more news.

We did a Breakfast dish, Bread, 6 main dishes and 2 desserts. The one above is a Pork, Pineapple Fried Rice.

Thursday, April 30, 2015

Camp Tuna Casserrole

At camp, after a few days and the frozen meat is gone, you may what to try this one. Cauliflower, kept is a cool place, will last 7 or 8 days o.k. This is a good recipe for an 8 or 9 day camp out.

Serves 4 to 6

2 cans ( 6ounce )tuna, packed in water
1½ cups cooked macaroni *
½ cup onions. finely chopped
¼ cup green bell pepper, finely chopper
1 small can sliced mushrooms. drained
1 medium to large head cauliflower, cut in Florette.
¾ cup chicken broth, low-sodium best.

Combine all ingredients in a 12" Dutch oven. Place oven over 9 to 10 charcoals. Place lid on top with 15 to 18 charcoals on top. Stir often. cook about 45 minutes or until cauliflower is soft. Serve
* Cook macaroni in a large pot on camp stove or in a large Dutch oven placed over charcoals placed in an auto oil change pan. That will concentrate the heat better to biol the water faster.

Santa Fa Chicken

This is a simple, almost to simple, recipe for a comp dinner. When camping, the more frozen food you put in the ice box the longer the ice will last. This recipe is from frozen chicken breasts. Cooking time on this will be one set of charcoals. ( About 1 hour ). the true test for doneness is with an instant read thermometer. It needs to read 165°f.. The kick ( or heat ) of this dish is up to the salsa you use, From mild  to hot.

Serves from 4 to 6.

2 cans (15 ounce each ) Mexican corn with red and green peppers
1 can ( 16 ounce ) white or pink beans
1 cup chicken broth.  ( low-sodium would be best )
1 cup chunky-style salsa
6 frozen boneless, skinless chicken breast halves, sliced into 1-inch strips

Combine corn, beans, chicken broth,salsa and chicken in a 10" or deep 10" Dutch oven. Stir well. Place oven over 8 charcoals. Cover with lid and add 12 to 14 charcoals on top. Stir every 10 to 15 minutes to prevent burning. Cook until chicken is 165°f. Serve.
I like to serve with wormed corn tortillas.

Wednesday, April 22, 2015

Monterey Breakfast Bake

I have seen hundreds of Mountain man, Lumber jack and many other recipes much like this, but here is  one more you may what to try. it is a little spicy but not so bad the kids can't eat it. To take some heat out, just use plane Monterey jack. This should feed four, but if you are Lumber jacks, or working Cowboys, maybe only two.
I am going to do something I have not done in the past. I am giving you the ingredients for 4 and 25.

4 servings.
8 ounces loose shredded hashbrowns
1/3 cup diced tomatoes, drained
¾ cup shredded cheddar cheese
1cup shredded Monterey pepper jack cheese
¾ green peppers, small diced
¾ corn, *
2  tablespoons diced green chilis, drained
1/8 teaspoon salt
1/8 teaspoon white pepper
6 to 8 eggs
½ cup milk

* canned or frozen. Of coarse fresh would be best.

25 servings

2 pounds loose shredded hashbrowns
2cups diced tomatoes, drained
8 ounces shredded cheddar cheese
8½ ounces shredded Monterey pepper jack cheese
8¼ ounces green peppers, small diced
8¼ ounces corn *
½ cup diced green chilis, drained
¾ teaspoons salt
¾ teaspoons white pepper
3 quarts liquid whole eggs
1¾ cups milk

4 servings will fit in a 10" Dutch oven with 6 charcoals on the bottom and 15 on top.  for the 25 servings  a 12" or 14" with 8 on the bottom of a 12" oven, 16 or 17 on top. 14" would be 10 on the bottom  about 20 on top. In a medium, or large mixing bowl, combine first 9 ingredients. Whisk till well mixed. In a well greased oven, pure potato mixture in oven NOT over coals yet. Combine eggs and milk a mixing bowl. blind till well mixed. Pour egg mixture over potatoes in oven. Now place oven over coals. Place lid with coals on oven. Bake for 55 to 65 minutes, checking after 45 minutes to see if starting to brown. Add or subtract 4 or 5 charcoals depending on browning. When golden brown on top, Serve.

Friday, April 17, 2015

Dutch oven cookbook

I have over 3,000 cook books, and about 20 of them are Dutch oven. THIS ONE is one of the best. I recommend it highly.

Wednesday, April 15, 2015

Thursday, April 2, 2015

Pedal Powered Meets Water-Powered

During our trip to Southern Oregon we met up with Bob Russell, who's not only the mayor of Eagle Point; he's also owner of the Butte Creek Mill, a water-powered flour mill that's been in operation for over 140 years. Bob's always been an avid collector and he views the mill as his most prized possessions, all the while churning out tons of amazing flour and baking mixes.

Watch our interview with Bob where we chat about rummaging through demolition sites, antique mug shots and discovering abandoned mystery meat!
And since Bob is the mayor of Eagle Point, he also offered me this card before we parted in case I got in trouble with the local authorities.

I haven't used it yet but I'm holding onto it just in case. See you out at the Butte Creek Mill April 9 we have 8 or 9 cookers demoing Dutch oven cooking and giving out samples of the goodies we will be cooking.  FREE.
The 8th Annual Vintage Fair is right around the corner and we are looking for vendors!! Get the Application here!!
Download and print your Vintage Faire Vendor Application here: 2015 Rev Vendor Form Buy raffle tickets for your chance to win the Vintage Faire Gift Baske

Saturday, February 28, 2015

The 8th Annual Vintage Faire is set for Saturday May 9th. We have vendor sign up forms available in the store or below. Be a part of the biggest Vintage Faire YET!
Download and print your Vintage Faire Vendor Application here: 2015 Vendor Form

Thursday, February 26, 2015

The Old Days of IDOS

About 20 years ago, IDOS had no Chapters, just a few clubs around Utah. I was a member of one that meet once a mouth. We would get together to ether cook in the ovens or have guests to teach us cooking techneics, like deboneing a chicken.
One mouth we decided to cook with dried Buffalo chips. We wonted to live what the Pioneers had to go though.  We gathered the chips from Antelope Island. The meeting was held at a members house that was a log home. A beautiful setting for the day. ( I can't remember his name, but I think it was Terry., and he was a Fireman. Maybe you can help me with that.) We learned that they burn very fast and hot, and they don't stink like we imagined. They smell like a prairie grass fire. ( Grass Burning ) You must keep a close eye on things, because it can burn your food fast. A little harder then cooking on charcoal or wood. It was a grate experiment, and lots of fun. Maybe your Chapter can try this and make a comment here on my blog.  Good luck with this and all anther cooking gatherings, aka  Dogs ( Dutch oven Gatherings)

Ron Clanton
The Outlaw Gourmet
Don"t rob yourself of good cookin'.

Friday, January 9, 2015

Old picture
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Thursday, January 8, 2015

Chuck Wagon Barbeque Sauce

This is more a table sauce than a cooking sauce, but can be used ether way. This blog is a Dutch oven blog so I am focusing on the table sauce. It is especially good over your hamburgers, steaks and chops.

2 cans (8 ounces each) tomato sauce
1 medium onion, fine chopped
½ teaspoon roasted garlic granules
½ teaspoon saly
½ teaspoon fresh ground black pepper
3 teaspoons sugar
2tablespoons red wine vinegar
1 tablespoon lemon juice
1 ½ teaspoons "whats this here sauce" (Worcestershire sauce)
¼ teaspoon hot sauce, your favorite

Combine all ingredients in a 6" or 8" Dutch oven over 8 or 10 charcoals. Simmer 30 minutes. Let cool. Store in a covered jar in refrigerator. Make a funny label on you computer and affix to jar. You may wont to date it, but will most likely be gone after first use.

Wednesday, December 31, 2014


Thursday, December 25, 2014

               Merry Christmas to all, and to all, Good Cookin'

Wednesday, December 24, 2014

Giblet Gravy with Wine

Most turkeys come with a bag of giblets inside of it. Remove before roasting the turkey. Some have not found that until after roasting. Something you may never live down with your family's. LOL. Some of you may not know what to do with them. Well, here is what I do with them. ( My Dads favorite ) Make gravy.

3 cups water
1½ cups dry white wine
1 large onion, chopped
1 small carrot, chopped
1 small celery stalk. including leaves. chopped
1 garlic clove crushed
   Giblets and neck from turkey coarsely chopped
1 hard boiled egg chopped
salt and pepper to taste

½ cup water
½ cup Madeira
1 to 2 tablespoons all purpose flour

In a 10" Dutch oven, combine  the first 8 ingredients plus salt and pepper to taste. Cover and bring to a simmer over 10 to 12 charcoals. Let simmer for 5 minutes and uncover. Continue to simmering. Stock until stock has reduced to 1½ cups and has intense flavor. ( If you have pan drippings from turkey add to stock, if not add a little turkey base ) Beat together remaining water, Madeira and flour until very smooth. Stir into gravy and continue to boil until thickens. ( Most boil to thicken ) About 5 minutes more. Adjust seasoning. Pour into gravy boat and pass at table.

Stuffed Turkey Thigh

We do not know if turkey was on the first Thanksgiving table or not, but we do know hole roasted turkey  has become the most popular Holiday dish to come to the table. As this Country has grown so large over the last 200 years, many families have spread out from sea to shining sea. It is hard to bring them all together some times and a hole turkey can be a little much for some of us. Here is a very good substitute for a family of two, Holiday feast. Your favorite stuffing is fine, but I suggest using my Century Cornbread Stuffing in this recipe.

1 turkey thigh ( about 1 pound)
   your favorite stuffing
2 tablespoons (¼ stick) butter

Preheat a 10" Dutch oven with 7 charcoals on the bottom and 13 on top. Cut along the thigh lengthwise down to the bone on the inside. Pressing knife against the bone, cut until until it is released. Pound meat to flatten as much as possible. Spoon stuffing down center. Bring meat and skin together to enclose filling and tie with string and fastening ends with toothpicks. Dry skin very well. Wrap loosely in foil and place in Dutch oven. Bake for 1 hour. Remove foil. Place back in oven and all the pan juices  and bake 1 hour longer, basting often with butter and juices until skin is nicely browned and meat is 165ºf. Remove string and toothpicks and cut into slices. Make gravy with pan juices and water-flour slurry.

Thursday, December 11, 2014

The year is almost gone.

Just a few photos from this year.