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If you have a recipe that you would be willing to share with our guests, please send us an email to chuckwagonsupply(at)yahoo.com. Please be sure to give credit to the author of the recipe including yourself if it is your creation.
Garlic Chicken                                  12" Dutch Oven

Jane Miles                                             10 Bottom Briquettes

Serves: 6                                               16 Top Briquettes

In a shallow bowl combine a cup melted butter, 2 cloves minced garlic, (If you’re a garlic lover add more minced garlic cloves.) one teaspoon garlic powder, and ½ teaspoon salt.

In another shallow bowl combine ½ cup seasoned bread crumbs, ¼ cup finely shredded cheddar cheese, and fresh ground pepper to taste.

Dip six boneless skinless chicken breast halves in butter mixture, then coat with crumb mixture. Place chicken breasts in a 12 inch Dutch oven. Cover and bake with 10 charcoal briquettes on the bottom and 16 charcoal briquettes on the top for 45-50 minutes or until juices run clear.

Bacon Hash Brown Bake                    10" Dutch Oven

Jane Miles                                               9 Bottom Briquettes

Serves: 6                                                14 Top Briquettes

In a 10 inch Dutch oven cook 12 bacon strips sliced into ½ inch chucks. Drain most of the fat. To the bacon add a cup chopped onions and sauté for a couple of minutes. Then add 4 cups thawed shredded hash brown potatoes (You can also cook and shred your own potatoes.), ½ cup milk, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder. Stir just enough to mix all the ingredients. Sprinkle paprika on the top of the potatoes. Cover and bake with 9 charcoal briquettes on the bottom and 14 charcoal briquettes on the top for 35-45 minutes.

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