Gaelen
07-21-2007, 07:04 PM
This is a different kind of grilling, but it's a lot of fun (once you get used to the routine...)
I've been experimenting with campfire Dutch oven cooking, using a 6 quart Camp Chef dutch oven I picked up at Dick's Sporting Goods on clearance for $24. It's a little tricky to find low carb dutch oven recipes, so I'm experimenting with my own low carb recipes and working out the cooking times. The first meal I made in it is a variation of 40-clove Chicken, that I called 40-clove Turkey thighs. It was really, really tasty. I didn't do carb counts, but each clove of garlic is about 5g ecc. You could just stick to the carmelized celery...but the garlic DOES taste wonderful cooked this way. Just don't overdue, and let the carmelized garlic flavor the poultry but not be your side dish. One or two cloves, no more. ;)
If you didn't want to experiment with this type of grilling, I've also made this recipe in a casserole in the oven, a deep skillet on the top of the stove, and in a crockpot. I usually do this recipe with a whole 3-4 lb. chicken, cut up into pieces, but turkey thighs were on sale this week. And I didn't have enough fresh lemons, so I cut up a lime, too.
40-Clove Turkey Thighs
2 tbsp olive oil
3 lbs. turkey thighs
~ 40 cloves of garlic (about two heads), smashed and peeled
half a head of celery, cut into two-inch pieces
1/4 cup dry vermouth (use chicken broth if you don't want the alcohol)
a whole lemon, unpeeled and cut into quarters
3 Tbsp. fresh parsley, chopped
salt and ground black pepper to taste
Serves four very generously, or six people normal sized portions.
In a 12" six-quart Dutch oven:
-- Start with around 24 briquets in the firepan (ok, I didn't go nuts counting. 24 briquets more or less fills up the pan I was using as a fire pan, give or take one or two...)
-- Put the DO over the coals to heat it up, and add the oil. Stir in the garlic, celery and parsley.
-- Salt and pepper the skin side of the poultry, and lay it skin side down in the hot pan. Cook 5-8 minutes or until skin starts to brown. Turn the poultry to the unbrowned side.
-- Pour in the vermouth or broth. Squeeze in the juice from the lemon quarters and then toss the quarters into the pot, too.
-- Cover the pan and set it off to the side. Pull 12-14 of the briquets from the firepan and put them on the DO lid (leave around 10 briquets in the firepan to heat the bottom).
-- Every 15 minutes rotate the DO lid a quarter turn in one direction, and rotate the whole oven on the coals in the firepan a quarter turn in the opposite direction. I added five or six coals to the top of my DO after about a half-hour; it was windy and my top fire was burning down too quickly.
-- Check the poultry after at 30 minutes and 45 minutes (two turning cycles.) My turkey thighs were done and the celery and garlic cloves were carmelized after 45 minutes.
-- Remove the meat from the pan, arrange the vegetables on the side of the meat, and discard the lemon quarters. Pour the pan juices over the poultry and serve.
I'd upload a pic, but I just moved all my stuff from yahoo! photos to photobucket, and haven't sorted through them yet. :rolleyes:
I've been experimenting with campfire Dutch oven cooking, using a 6 quart Camp Chef dutch oven I picked up at Dick's Sporting Goods on clearance for $24. It's a little tricky to find low carb dutch oven recipes, so I'm experimenting with my own low carb recipes and working out the cooking times. The first meal I made in it is a variation of 40-clove Chicken, that I called 40-clove Turkey thighs. It was really, really tasty. I didn't do carb counts, but each clove of garlic is about 5g ecc. You could just stick to the carmelized celery...but the garlic DOES taste wonderful cooked this way. Just don't overdue, and let the carmelized garlic flavor the poultry but not be your side dish. One or two cloves, no more. ;)
If you didn't want to experiment with this type of grilling, I've also made this recipe in a casserole in the oven, a deep skillet on the top of the stove, and in a crockpot. I usually do this recipe with a whole 3-4 lb. chicken, cut up into pieces, but turkey thighs were on sale this week. And I didn't have enough fresh lemons, so I cut up a lime, too.
40-Clove Turkey Thighs
2 tbsp olive oil
3 lbs. turkey thighs
~ 40 cloves of garlic (about two heads), smashed and peeled
half a head of celery, cut into two-inch pieces
1/4 cup dry vermouth (use chicken broth if you don't want the alcohol)
a whole lemon, unpeeled and cut into quarters
3 Tbsp. fresh parsley, chopped
salt and ground black pepper to taste
Serves four very generously, or six people normal sized portions.
In a 12" six-quart Dutch oven:
-- Start with around 24 briquets in the firepan (ok, I didn't go nuts counting. 24 briquets more or less fills up the pan I was using as a fire pan, give or take one or two...)
-- Put the DO over the coals to heat it up, and add the oil. Stir in the garlic, celery and parsley.
-- Salt and pepper the skin side of the poultry, and lay it skin side down in the hot pan. Cook 5-8 minutes or until skin starts to brown. Turn the poultry to the unbrowned side.
-- Pour in the vermouth or broth. Squeeze in the juice from the lemon quarters and then toss the quarters into the pot, too.
-- Cover the pan and set it off to the side. Pull 12-14 of the briquets from the firepan and put them on the DO lid (leave around 10 briquets in the firepan to heat the bottom).
-- Every 15 minutes rotate the DO lid a quarter turn in one direction, and rotate the whole oven on the coals in the firepan a quarter turn in the opposite direction. I added five or six coals to the top of my DO after about a half-hour; it was windy and my top fire was burning down too quickly.
-- Check the poultry after at 30 minutes and 45 minutes (two turning cycles.) My turkey thighs were done and the celery and garlic cloves were carmelized after 45 minutes.
-- Remove the meat from the pan, arrange the vegetables on the side of the meat, and discard the lemon quarters. Pour the pan juices over the poultry and serve.
I'd upload a pic, but I just moved all my stuff from yahoo! photos to photobucket, and haven't sorted through them yet. :rolleyes: