Tuesday, June 25, 2013

Cowboy Dutch Oven Potatoes

  • 1 lb bacon
  • 1 large yellow onion
  • 5 lbs potatoes
  • 1 teaspoon salt
  • 1/2 tsp fresh-ground black pepper

Cut the bacon slices into 1-inch pieces.  Cut the onion into rings about 1/2 inch thick and separate the rings.  Scrub the potato skins clean, leave the peel on them. Slice the potatoes into uniform circle slices about 1/4 inch thick. In a large bowl, combine the potatoes and onions and let soak in cold water until ready to use.

Heat a 12-inch standard dutch oven over warm fire or 15 - 20 briquettes until it just barely starts to smoke.  Add the chopped bacon and cook and stir until the bacon is crisp, but not burnt. Drain water from potatoes and onions, then add them to the dutch oven and stir well to combine and distribute the bacon and bacon drippings evenly throughout the mixture, season with salt and pepper. Cover and bake over medium fire or with 10 briquettes bottom heat and 15 briquettes top heat for 40 to 60 minutes - stirring occasionally until potatoes are fully cooked but not falling apart.  Stir so that the bottom doesn't burn