We had a wild hair and cooked Christmas dinner in dutch ovens. Overall it was great.
- Potato Rolls
- Turkey Roast
- Roast Carrots
- Mashed Potatoes
- Peach Pie
What Went Well
The turkey roast was a three-pound thing in a net. A sauce of oil, garlic, blackened seasoning and a little cayenne pepper went over the top. An army of baby carrots stood guard. Cooked at 300°F until the cooking thermometer beeped at 170°F. Put it another place, which read 135°F, and waited for it to beep again. After checking other spots, the pot was moved inside to wait for the other dishes. The turkey roast came out very nice.
The drippings were sparse, but made a killer gravy.
The first batch of potato rolls came out perfect. Not as much flour was used so they weren’t as dry as we’ve done before. Golden brown tops made for great presentation.
- Charcoal is unreliable when it gets small — it starts out as less heat, but cools down dramatically (including going out). The second batch of rolls came out barely cooked, and thus salvageable.
- I finally gave in to the fact that we could use another 12″ dutch oven so everything can be cooked simultaneously.
- We forgot to butter the sides of the pot for the rolls, so they stuck a little.
- The pie crust was salty. This reminded me why I usually skip salt in a lot of recipes.
- I have no idea what I’m doing with pies. I wonder if there’s an evening class on pies. There’s a long list of failures; for example, we couldn’t get it out of the pot without destroying it, so we served it in the pot. I’ve watch expert level cooks work pies. Mine was the pastry rendition of Frankenstein’s monster.