cast iron dutch oven grill recipes

Are you ready to take your outdoor cooking to the next level?

If you love the rich, smoky flavor that grilling imparts to your food, then combining the versatility of a cast iron Dutch oven with the grilling process is a game-changer.

Whether you’re a seasoned grill master or just beginning to explore the world of outdoor cooking, a cast iron Dutch oven opens up a world of delicious possibilities.

From savory stews and roasts to mouthwatering desserts, you can create a wide range of dishes, all cooked to perfection with the rich flavor of grilled heat.

This article brings you 50+ cast iron Dutch oven grill recipes that will make your grill a year-round go-to cooking tool.

Get ready to wow your friends and family with incredible meals made with one of the most versatile kitchen tools ever invented!

50+ Delicious Cast Iron Dutch Oven Grill Recipes to Make This Weekend

The possibilities are endless when it comes to cooking with a cast iron Dutch oven on the grill.

Whether you’re simmering a hearty stew, baking fresh bread, or crafting the perfect dessert, the results are always flavorful and satisfying.

With 50+ cast iron Dutch oven grill recipes at your fingertips, you’re sure to discover new favorite dishes that will elevate your outdoor cooking game.

So, fire up the grill, gather your ingredients, and start experimenting with these delicious and diverse recipes.

The versatility and smoky flavor that come with cooking in a Dutch oven will transform your grilling experience and impress anyone lucky enough to taste your creations.

Cast Iron Dutch Oven Chicken and Veggie Grill Stew

This hearty chicken and veggie stew made in a cast iron Dutch oven on the grill is the perfect one-pot meal for a backyard gathering. The smokiness from the grill enhances the flavors of tender chicken, roasted vegetables, and a rich broth. It’s a comforting dish that brings warmth and satisfaction to any meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 3 large carrots, sliced
• 2 medium potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup green beans, trimmed
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper, to taste
• Olive oil

Instructions:

1. Preheat the grill to medium-high heat. Place your cast iron Dutch oven on the grill to heat up for 5 minutes.
2. Drizzle a little olive oil into the Dutch oven. Add the chicken thighs, season with salt and pepper, and sear on both sides until browned, about 3-4 minutes per side. Remove the chicken and set aside.
3. In the same Dutch oven, add the chopped onion and garlic, cooking until fragrant and softened, about 2-3 minutes.
4. Add the carrots, potatoes, and green beans to the pot, stirring for another minute.
5. Pour in the chicken broth, add thyme and rosemary, and return the chicken thighs to the pot. Stir to combine and bring to a simmer.
6. Cover the Dutch oven with its lid, reduce the grill’s heat to low, and cook for 40-45 minutes, or until the chicken is fully cooked and the vegetables are tender.
7. Season with additional salt and pepper if needed before serving.

his dish is a perfect example of how versatile a cast iron Dutch oven can be when used on a grill. The stew combines smoky, rich flavors from the grill with a comforting mix of chicken and vegetables. The beauty of this recipe is in its simplicity and the ability to cook everything in one pot, making cleanup a breeze. Whether you’re hosting a barbecue or just looking for an easy and satisfying dinner, this chicken and veggie grill stew is sure to impress.

Grilled Dutch Oven Beef Chili

This grilled Dutch oven beef chili is a robust, smoky dish full of rich, savory flavors. The heat from the grill melds with the spices and tender beef to create a chili that’s perfect for cold weather or outdoor gatherings. It’s ideal for serving a crowd, with the added bonus of being cooked entirely in your cast iron Dutch oven.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 cups beef broth
• Salt and pepper to taste
• Olive oil for sautéing
• Optional toppings: sour cream, shredded cheese, chopped cilantro

Instructions:

1. Preheat your grill to medium heat and place the Dutch oven on the grill to warm up for a few minutes.
2. Drizzle some olive oil into the Dutch oven. Add the ground beef and cook until browned, breaking it apart with a spoon. Once browned, remove excess fat.
3. Add the diced onion, bell pepper, and garlic to the Dutch oven. Sauté for 3-4 minutes until the vegetables begin to soften.
4. Stir in the chili powder, cumin, paprika, and cayenne pepper. Let the spices cook for another minute.
5. Add the diced tomatoes, kidney beans, black beans, and beef broth to the pot. Stir everything together and bring to a simmer.
6. Reduce the heat on the grill to low, cover the Dutch oven, and let it cook for 30-40 minutes. Stir occasionally to ensure it doesn’t burn on the bottom.
7. Once the chili is thickened and flavorful, season with salt and pepper to taste.
8. Serve with optional toppings such as sour cream, shredded cheese, and chopped cilantro.

Grilling chili in a cast iron Dutch oven is a fantastic way to elevate this classic comfort food. The slow cooking process allows the flavors to meld beautifully, with the smoky undertones from the grill adding depth. Whether served at a tailgate or as part of a family dinner, this chili will be a crowd-pleaser. It’s easy to make, packed with flavor, and perfect for sharing, especially on a chilly evening.

Grilled Dutch Oven BBQ Ribs

These succulent grilled BBQ ribs are cooked in a cast iron Dutch oven, giving them a smoky flavor while keeping them tender and juicy. Slow-cooked on the grill with your favorite BBQ sauce, this recipe guarantees fall-off-the-bone goodness that’s perfect for summer cookouts or special occasions.

Ingredients:

• 2 racks of baby back ribs
• 1 cup BBQ sauce (your favorite)
• 1/4 cup apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp chili powder

Instructions:

1. Preheat your grill to medium-low heat, ensuring you have indirect heat on one side of the grill.
2. Remove the membrane from the back of the ribs and season both sides generously with salt, pepper, garlic powder, onion powder, paprika, chili powder, and brown sugar.
3. Heat the Dutch oven on the grill with a bit of olive oil. Add the apple cider vinegar and stir for a minute to create a little steam and moisture.
4. Place the ribs in the Dutch oven, standing them upright if necessary, ensuring they fit tightly together. Pour half of the BBQ sauce over the ribs.
5. Cover the Dutch oven with its lid, and place it over the indirect heat on the grill. Cook for 2.5 to 3 hours, checking occasionally to ensure the grill temperature stays low.
6. During the last 30 minutes of cooking, uncover the Dutch oven and brush the remaining BBQ sauce on the ribs. Let them cook uncovered to allow the sauce to caramelize and become sticky.
7. Once the ribs are tender and the sauce has thickened, remove them from the Dutch oven and let them rest for 5 minutes before cutting.

Grilling BBQ ribs in a cast iron Dutch oven is a game-changer. The slow-cooking process helps break down the meat, making the ribs incredibly tender while still holding onto that smoky, grilled flavor. The combination of BBQ sauce and indirect heat creates a deliciously caramelized coating that will have everyone coming back for more. This recipe is perfect for anyone craving mouthwatering ribs without the need for a smoker, and it’s sure to be a hit at your next cookout.

Grilled Cast Iron Dutch Oven Mac and Cheese

This creamy and cheesy mac and cheese made in a cast iron Dutch oven on the grill is a crowd-pleaser. The combination of tender pasta, rich cheese, and a touch of smokiness from the grill creates the ultimate comfort food. It’s easy to prepare and perfect for serving at family dinners or backyard BBQs.

Ingredients:

• 1 lb elbow macaroni
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1/2 tsp paprika
• Salt and pepper, to taste
• Olive oil for greasing

Instructions:

1. Preheat the grill to medium heat, and place your cast iron Dutch oven on the grill to warm up for a few minutes.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside.
3. Drizzle a little olive oil into the Dutch oven to prevent sticking. Add butter to the pot and let it melt.
4. Once the butter has melted, stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the milk and heavy cream to the pot, whisking to combine. Bring the mixture to a simmer, stirring occasionally.
6. Stir in the Dijon mustard, paprika, salt, and pepper. Gradually add the shredded cheeses, stirring constantly until the cheese has melted and the sauce becomes creamy.
7. Add the cooked pasta to the Dutch oven and mix everything together until the pasta is well-coated with the cheese sauce.
8. Cover the Dutch oven with its lid and allow the mac and cheese to cook on the grill for 15-20 minutes, stirring halfway through. The cheese should be melted and bubbly.
9. Once the mac and cheese is hot and creamy, remove from the grill and serve immediately.

This grilled mac and cheese brings the comfort of a classic dish with an added depth of flavor from the grill. The cheese sauce is luxuriously creamy, and the smoky undertones from grilling make it stand out from your typical stovetop version. Whether you’re serving it as a side at a BBQ or as a main dish on a cozy night, this mac and cheese will become a favorite in no time. The best part? It’s made all in one pot, making cleanup a breeze.

Cast Iron Dutch Oven Grilled Pulled Pork

This tender, flavorful pulled pork is slow-cooked in a cast iron Dutch oven on the grill, infusing it with smoky goodness. The pork becomes fall-apart tender, and the rich BBQ flavors make this dish perfect for sandwiches, tacos, or a hearty meal. It’s a simple yet impressive dish to prepare for a gathering or family dinner.

Ingredients:

• 4 lb pork shoulder
• 1/4 cup brown sugar
• 1/4 cup paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground mustard
• 1 tbsp chili powder
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1/2 cup apple cider vinegar
• 1/2 cup BBQ sauce
• Olive oil for searing

Instructions:

1. Preheat the grill to medium-low heat. Drizzle olive oil into the Dutch oven and place it on the grill to warm up for a few minutes.
2. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, ground mustard, chili powder, cumin, salt, and pepper. Rub this spice mixture generously all over the pork shoulder.
3. Place the seasoned pork shoulder into the Dutch oven. Sear the meat on all sides until browned, about 4-5 minutes per side.
4. Once seared, pour the apple cider vinegar and BBQ sauce over the pork, covering it with the liquid. Add a little extra BBQ sauce if desired for more flavor.
5. Cover the Dutch oven with the lid and reduce the grill heat to low. Let the pork cook for 4-5 hours, checking occasionally. The pork should be tender and pull apart easily when done.
6. Once cooked, remove the pork from the Dutch oven and let it rest for 10 minutes. Use two forks to shred the meat into bite-sized pieces.
7. Return the pulled pork to the Dutch oven and toss it in the cooking liquid to soak up all the flavors.

Grilled pulled pork in a cast iron Dutch oven is a fantastic way to infuse this classic dish with smoky flavor. The slow cooking process ensures the pork becomes incredibly tender and juicy. The combination of spices, vinegar, and BBQ sauce creates a balanced flavor profile that’s perfect for sandwiches or served with sides like coleslaw and cornbread. This pulled pork is a showstopper for any occasion and guarantees rave reviews from your guests.

Grilled Dutch Oven Ratatouille

This vibrant and healthy ratatouille is made in a cast iron Dutch oven on the grill, bringing a smoky twist to the traditional French vegetable dish. With layers of eggplant, zucchini, bell peppers, and tomatoes, this recipe is perfect for summer when vegetables are in full season. It’s a great side dish or a light main course.

Ingredients:

• 1 large eggplant, sliced
• 2 zucchinis, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tomatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh basil, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 tsp dried oregano

Instructions:

1. Preheat your grill to medium heat. Drizzle a bit of olive oil into the Dutch oven to prevent sticking.
2. Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and soft.
3. Layer the eggplant, zucchini, bell peppers, and tomatoes in the Dutch oven, creating a colorful and organized pattern.
4. Drizzle olive oil over the vegetables and sprinkle with salt, pepper, oregano, thyme, and basil. Stir gently to coat the vegetables with the seasonings.
5. Cover the Dutch oven with the lid and cook on the grill for about 30-40 minutes, stirring halfway through. The vegetables should be tender, but still holding their shape.
6. Once done, remove the ratatouille from the grill and serve warm.

Grilling ratatouille in a Dutch oven brings out the natural sweetness of the vegetables while infusing them with a smoky flavor. This dish is a perfect way to enjoy a healthy, vegetable-packed meal with the added bonus of being easy to prepare on the grill. It’s a beautiful, flavorful side dish that complements grilled meats or can be served as a satisfying vegetarian main course. The vibrant colors and fresh herbs make this dish as visually appealing as it is delicious.

Cast Iron Dutch Oven Grilled Paella

This grilled paella is a stunning one-pot meal that combines rice, seafood, and a mix of aromatic spices, all cooked to perfection in a cast iron Dutch oven on the grill. The smoky flavor from the grill adds depth to the dish, while the seafood and saffron rice create a rich, vibrant combination that’s perfect for summer gatherings.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb mussels, cleaned
• 1/2 lb chorizo, sliced
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups short-grain rice (like Arborio or Bomba)
• 4 cups chicken or seafood broth
• 1/2 tsp saffron threads
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lemon, sliced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat. Place the cast iron Dutch oven on the grill to warm up for 5 minutes.
2. Drizzle olive oil into the pot and add the chorizo. Cook for 3-4 minutes until browned and crispy. Remove the chorizo and set aside.
3. In the same Dutch oven, add the onion, bell pepper, and garlic. Sauté for 5 minutes, until softened and fragrant.
4. Stir in the rice, saffron, paprika, and cayenne, and cook for 2-3 minutes, allowing the spices to toast slightly.
5. Pour in the chicken or seafood broth, and bring to a simmer. Cover the Dutch oven with its lid and reduce the grill’s heat to low. Cook for 15-20 minutes, or until the rice has absorbed most of the liquid.
6. Nestle the shrimp, mussels, and cooked chorizo into the rice. Cover and cook for an additional 10 minutes, until the seafood is cooked through and the mussels have opened.
7. Remove from the grill and garnish with fresh parsley and lemon slices. Serve hot.

Grilled paella cooked in a Dutch oven is a show-stopping dish with smoky undertones that elevate the traditional Spanish flavors. The combination of seafood, chorizo, and perfectly seasoned rice makes for a balanced and satisfying meal. Whether you’re preparing it for a summer cookout or a cozy evening with friends, this grilled paella brings a taste of the Mediterranean to your backyard and is sure to impress your guests.

Cast Iron Dutch Oven Grilled Cornbread

Grilled cornbread baked in a cast iron Dutch oven is a simple, yet irresistible treat. The crust becomes golden and crispy from the heat of the grill, while the inside remains moist and tender. Perfectly paired with BBQ, chili, or any hearty meal, this cornbread will become a go-to recipe for your grill.

Ingredients:

• 1 1/2 cups cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup vegetable oil
• 1/2 cup sour cream

Instructions:

1. Preheat the grill to medium heat, setting it up for indirect cooking. Place the Dutch oven on the grill to heat for a few minutes.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, eggs, melted butter, vegetable oil, and sour cream until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable.
5. Drizzle a little oil into the hot Dutch oven, then pour the cornbread batter into the pot, spreading it evenly.
6. Cover the Dutch oven with the lid and place it on the grill over indirect heat. Cook for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Remove from the grill and let the cornbread cool slightly before serving.

Grilled cornbread in a Dutch oven is a great way to enjoy a crispy, golden exterior with a soft, moist interior. The smoky flavor from the grill adds an extra depth to this classic comfort food. Whether served as a side dish to chili or alongside BBQ, this cornbread will be a hit at your next gathering. It’s easy to make, requires minimal cleanup, and always satisfies.

Grilled Cast Iron Dutch Oven Beef Stew

This grilled beef stew, made in a cast iron Dutch oven, brings out deep, rich flavors with the smoky heat of the grill. The tender beef, hearty vegetables, and savory broth create a filling and comforting dish that’s perfect for a family dinner or a cool evening outdoors.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 3 large carrots, sliced
• 2 cups beef broth
• 1 cup red wine
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp flour (optional, for thickening)

Instructions:

1. Preheat the grill to medium-high heat. Heat the Dutch oven on the grill and add 2 tbsp of olive oil. Sear the beef cubes in batches, browning on all sides for about 3-4 minutes per batch. Remove the beef and set aside.
2. Add the remaining olive oil to the Dutch oven and sauté the onion and garlic for 2-3 minutes until softened.
3. Stir in the potatoes and carrots, cooking for another 2-3 minutes. Sprinkle in the flour if using, and cook for 1 more minute to thicken the stew.
4. Add the seared beef back into the pot, along with the beef broth, red wine, thyme, rosemary, bay leaf, salt, and pepper. Stir everything together and bring to a simmer.
5. Cover the Dutch oven with the lid and reduce the heat to low. Let the stew cook for 2-3 hours, stirring occasionally. The beef should be tender, and the broth should have thickened.
6. Remove the bay leaf and adjust the seasoning if necessary before serving.

Grilled beef stew made in a cast iron Dutch oven is a comforting and flavorful dish, with the added bonus of a smoky depth from the grill. The tender beef and vegetables soak up the rich broth, creating a hearty and satisfying meal. This stew is ideal for outdoor cooking in the cooler months or for feeding a hungry crowd. It’s a versatile recipe that’s easy to make and will quickly become a family favorite.

Grilled Cast Iron Dutch Oven Lamb Stew

This tender and aromatic lamb stew, cooked in a cast iron Dutch oven on the grill, brings the warmth and depth of flavor you crave in a comforting meal. The slow-cooked lamb is paired with hearty vegetables and herbs, making it an ideal dish for cooler evenings or special gatherings. The smoky infusion from the grill elevates the stew, creating a rich, flavorful experience.

Ingredients:

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, sliced
• 2 parsnips, peeled and sliced
• 3 medium potatoes, peeled and diced
• 2 cups lamb or beef broth
• 1 cup dry white wine
• 1 tbsp fresh rosemary, chopped
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp tomato paste

Instructions:

1. Preheat the grill to medium-high heat and place the Dutch oven on the grill to warm up.
2. Heat the olive oil in the Dutch oven and brown the lamb cubes in batches, about 3-4 minutes per side. Once browned, remove the lamb and set aside.
3. Add the chopped onion and minced garlic to the pot, cooking for 2-3 minutes until softened and fragrant.
4. Stir in the carrots, parsnips, and potatoes, and cook for another 3-4 minutes.
5. Add the lamb back into the Dutch oven, along with the tomato paste, rosemary, thyme, bay leaf, salt, pepper, lamb broth, and white wine. Stir to combine.
6. Cover the Dutch oven with its lid and reduce the heat on the grill to low. Let the stew simmer for 2-3 hours, checking occasionally. The lamb should be tender and the flavors melded together.
7. Remove the bay leaf before serving. Garnish with additional fresh rosemary if desired and serve hot.

Grilled lamb stew in a cast iron Dutch oven is a fantastic dish that brings out the richness of the lamb and the earthiness of the vegetables, enhanced by the smoky grill flavor. It’s a perfect dish for outdoor cooking, especially for a cozy family meal or a gathering with friends. The slow simmer on the grill ensures the lamb becomes melt-in-your-mouth tender, while the broth becomes deeply flavorful. This stew is the epitome of comfort and a great way to impress your guests with a hearty, flavorful meal.

Cast Iron Dutch Oven Grilled Jambalaya

This hearty jambalaya made in a cast iron Dutch oven on the grill combines the flavors of Cajun and Creole cooking with a smoky twist from the grill. Packed with sausage, chicken, shrimp, and rice, this dish is perfect for feeding a crowd at a backyard cookout. The smoky undertones of the grill take this Louisiana classic to the next level.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 1 lb smoked sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp thyme
• 1 bay leaf
• 1/2 tsp paprika
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat the grill to medium heat, and place the cast iron Dutch oven on the grill to warm up.
2. Drizzle olive oil into the Dutch oven and brown the chicken thighs in batches. Once browned, remove the chicken and set aside.
3. Add the sausage to the pot and cook for 3-4 minutes until slightly crispy. Remove and set aside with the chicken.
4. Add the diced onion, bell pepper, celery, and garlic to the Dutch oven. Cook for 5 minutes until the vegetables soften.
5. Stir in the Cajun seasoning, thyme, paprika, and bay leaf. Let the spices toast for a minute.
6. Add the diced tomatoes, rice, chicken broth, and the cooked chicken and sausage to the Dutch oven. Stir to combine and bring the mixture to a simmer.
7. Cover the Dutch oven with its lid and reduce the heat on the grill to low. Let it cook for 30-40 minutes, until the rice is tender and the liquid is absorbed.
8. Stir in the shrimp, cover, and cook for an additional 5-7 minutes until the shrimp is cooked through.
9. Remove from the grill, fluff the rice, and serve hot.

Grilled jambalaya in a Dutch oven is a flavorful, one-pot meal that brings the spices and soul of Louisiana cooking straight to your grill. The combination of chicken, sausage, and shrimp with the smoky undertones from the grill creates a dish that’s both hearty and comforting. It’s perfect for outdoor cookouts and gatherings, where you can serve up this rich, spicy dish in a fun, communal style. Whether served with a side of cornbread or on its own, this jambalaya will quickly become a favorite.

Grilled Cast Iron Dutch Oven Baked Apples

These sweet, cinnamon-spiced baked apples, cooked in a cast iron Dutch oven on the grill, are the perfect dessert to end a meal. The apples become tender and juicy while absorbing the smoky, warm flavors of cinnamon, nutmeg, and brown sugar. This simple, yet delicious treat is ideal for fall or any time you’re craving a sweet, comforting dessert.

Ingredients:

• 6 large apples, cored
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup chopped pecans or walnuts (optional)
• 2 tbsp butter, cubed
• 1/4 cup maple syrup
• 1/2 cup apple cider
• Vanilla ice cream or whipped cream (optional, for serving)

Instructions:

1. Preheat the grill to medium-low heat. Place the Dutch oven on the grill to warm up.
2. In a small bowl, mix together the brown sugar, cinnamon, and nutmeg.
3. Stuff each apple with the sugar and spice mixture. Place the apples into the Dutch oven and add a few cubes of butter on top of each one.
4. Pour the maple syrup and apple cider around the apples in the Dutch oven.
5. Cover the Dutch oven with its lid and cook on the grill for 25-30 minutes, until the apples are tender but still hold their shape.
6. Once the apples are cooked, carefully remove them from the Dutch oven and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Grilled baked apples in a Dutch oven are a simple yet indulgent dessert that combines the natural sweetness of the apples with the deep, smoky flavors from the grill. The cinnamon and nutmeg infuse the fruit with warmth, while the maple syrup and butter make it irresistibly rich. Paired with ice cream or whipped cream, this dessert is a perfect way to end any meal. It’s especially great for fall, but anytime you want a cozy, warm treat, these grilled baked apples will surely hit the spot.

Grilled Cast Iron Dutch Oven Chicken and Rice

This hearty and flavorful grilled chicken and rice, cooked in a cast iron Dutch oven, combines tender chicken with perfectly seasoned rice. The smokiness from the grill adds depth to the dish, making it a simple yet comforting one-pot meal. It’s perfect for a weeknight dinner or a casual family gathering.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups long-grain rice
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper, to taste
• Olive oil for cooking

Instructions:

1. Preheat the grill to medium heat and place the cast iron Dutch oven on the grill to warm.
2. Drizzle a little olive oil into the Dutch oven. Add the chicken thighs, skin-side down, and sear for 5-6 minutes on each side until the skin is golden brown. Remove the chicken and set aside.
3. In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
4. Stir in the rice, paprika, thyme, cumin, turmeric, salt, and pepper, cooking for 1-2 minutes to toast the rice and spices.
5. Add the chicken broth and white wine (if using), stirring to combine. Place the seared chicken thighs on top of the rice mixture, skin-side up.
6. Cover the Dutch oven with its lid and reduce the grill heat to low. Let the chicken and rice cook for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
7. Remove from the grill and serve immediately.

Grilled chicken and rice made in a Dutch oven is a simple yet flavorful dish, perfect for an easy family dinner or weekend cookout. The combination of tender, juicy chicken with aromatic rice makes this a comforting and satisfying meal. The smoky essence from the grill adds a unique twist to this classic dish, making it a great option for outdoor cooking. This recipe is sure to become a favorite with minimal effort and maximum flavor.

Grilled Cast Iron Dutch Oven Chili

This flavorful, smoky chili cooked in a cast iron Dutch oven on the grill combines tender beef, beans, tomatoes, and a medley of spices, with an extra layer of smoky goodness from the grill. It’s the perfect meal for a cold day or when you want something hearty and satisfying. Easy to make and perfect for feeding a crowd, this chili is a true crowd-pleaser.

Ingredients:

• 2 lbs ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 tsp oregano
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 cup beef broth
• Olive oil for cooking

Instructions:

1. Preheat the grill to medium-high heat. Place the cast iron Dutch oven on the grill to warm up.
2. Drizzle olive oil into the Dutch oven and add the ground beef. Cook for 5-6 minutes, breaking it apart with a spatula, until browned. Remove excess fat if necessary.
3. Add the chopped onion and garlic to the pot, cooking for 3-4 minutes until softened.
4. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper, and cook for 1 minute to toast the spices.
5. Add the diced tomatoes, tomato paste, beans, and beef broth to the Dutch oven. Stir to combine and bring to a simmer.
6. Cover the Dutch oven with its lid, reduce the grill heat to low, and let the chili cook for 1-2 hours, stirring occasionally. The chili should thicken and develop rich flavors.
7. Taste and adjust seasoning if necessary before serving.

This grilled chili made in a cast iron Dutch oven is perfect for gatherings or family dinners. The combination of smoky grilled flavor, tender beef, and savory spices makes this dish incredibly satisfying. Whether served with cornbread, over rice, or simply on its own, this chili will warm you up and keep you coming back for more. Its one-pot nature makes it a hassle-free, flavorful meal for any occasion.

Grilled Cast Iron Dutch Oven Peach Cobbler

This peach cobbler, cooked in a cast iron Dutch oven on the grill, is the ultimate summer dessert. The juicy, sweet peaches combine perfectly with a buttery, golden biscuit topping, all infused with a hint of smokiness from the grill. It’s an easy yet impressive dessert that’s perfect for a warm evening with family or friends.

Ingredients:

• 4 cups fresh or frozen peaches, sliced
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cold butter, cubed
• 3/4 cup milk
• Vanilla ice cream (optional, for serving)

Instructions:

1. Preheat the grill to medium heat. Place the Dutch oven on the grill to warm up.
2. In a bowl, combine the sliced peaches with 1/4 cup sugar, lemon juice, cinnamon, and nutmeg. Stir to coat and set aside.
3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Pour in the milk and stir until just combined, forming a thick batter.
5. Pour the peach mixture into the Dutch oven, spreading it out evenly. Drop spoonfuls of the batter over the peaches to form a rustic cobbler topping.
6. Cover the Dutch oven with its lid and place it on the grill over indirect heat. Cook for 40-45 minutes, or until the topping is golden brown and the peaches are bubbly.
7. Remove from the grill and let cool slightly before serving. Serve with a scoop of vanilla ice cream if desired.

Grilled peach cobbler in a Dutch oven is a perfect dessert for summer, combining the sweetness of fresh peaches with a flaky, buttery topping. The grill adds a subtle smoky flavor that enhances the natural sweetness of the fruit, making this cobbler a unique and delicious treat. Whether you serve it with vanilla ice cream or enjoy it on its own, this dessert is sure to impress and satisfy anyone with a sweet tooth. It’s the ideal dessert for outdoor gatherings and casual get-togethers.

Note: More recipes are coming soon!