We didn’t want to just make anything, like some chili; we wanted something that tastes really good…cobbler.
But, before you can eat something tasty, you have to do some work. The way a dutch oven cooks is by lighting some charcoal briquettes and getting them nice and hot. Then, you put a few underneath the dutch oven, and about twice as many on top of the lid. Actually, there is a little formula that explains how many briquettes you need to use, but we aren’t going to go into that. All you need to know is that you put briquettes under it and on top…and that is what heats it up and cooks your food.
So we got the briquettes going and made the peach cobbler, and started the cooking process. Then we realized we were going to have a lot of cobbler on our hands, so we called some friends to see if they would take some, because
Lifting the lid and peering in at the cobbler is always fun because it smells delicious. In fact, our neighbor’s dog could even smell it because soon after we would open the lid, he would pause, sit up straight, and looked like he smelled some of our delicious cobbler. He even came over and stood right by the edge of the fence. Unfortunately for him, our friends wanted some, so he didn’t get any. It was really good, even if the picture doesn’t look like it.
P.S. The little stand that the dutch oven is on was part of Andrew’s Saturday project. He got the barrel from a guy’s ranch around here; the barrel used to have a cow’s vitamin lick inside of it (Andrew said the vitamin lick didn’t taste very good…just kidding), but now it is empty and makes a perfect portable fire pit. He put some legs on the side of it that can be flipped around to make it a fire pit raised off the ground or a dutch oven table. When cooking with a dutch oven it is nice having a raised working surface.