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Campfire Cooking, Part I: An Intro-Dutch-on to Fiery Flavor

Posted by Man Crates on

Just because camping takes place outdoors, miles away from civilization, doesn’t mean mealtime needs to be uncivilized. With the Dutch Oven Kit, campers can quickly and easily stir up culinary masterpieces amongst the babbling brooks and pine trees. After a day of hiking, fishing, rafting and swatting mosquitoes, it sure beats scavenging for twigs and berries. In this, the first part of our Campfire Cooking series, we introduce the hardware, along with a recipe that’s the greatest thing since unsliced bread.

Roughing it doesn’t have to be rough on the palate.

The cast iron Dutch oven and campfires were made for each other, much like backpacks and shoulder straps. To help famished campers tame the open flame, we added the Dutch Oven Kit to our collection of camping gifts, which includes the following accouterments:

  • Campmaid Dutch Oven
  • Campmaid Lid Lifter/Kickstand
  • Camp Chef Chainmail Scrubber
  • Camp Chef Cast Iron Conditioner
  • Pitt Mitts

Nestled in there, you’ll also notice the DIY Dutch oven guide we cooked up, called The Culinary Outdoors. Actually, it’s more like a Sherpa, leading the camp-site chef through prep, cooking and cleaning instructions. There’s also a series of hearty, hard-to-screw-up camping recipes, such as this one:


Combine the ingredient in a mixing bowl. Don’t bother spending time kneading the dough. Cover, and let it rise for 1-8 hours. Dough should double in size. If you didn’t use a big enough bowl, make a mental note for next time.

Dust the dough with flour and form it into a ball. Do this by tucking the edges into the bottom of the ball until the top surface is smooth and taught. Lay the ball onto a sheet of parchment paper and allow it to rise for another half hour.

Preheat the Dutch oven to 400 degrees by placing 10 charcoal briquettes under the pot and 20 on top of the lid. Make a few slices in the top of the loaf (about a half inch deep) and then set the parchment paper with the dough into the oven. Bake for 15 minutes with lid on. Crack the lid and prop a small gap in the lid and bake for a final 15 minutes, then remove loaf and let it cool for about 30 minutes before cutting.

Keep an eye out for more recipes and care tips in our camfire cooking series—and if you’re searching for outdoor gifts for men, set up camp here.