The back yard is a great place to get out and use your Dutch oven. The great part of cooking out in the back yard is that you do not have far to go if you forgot an item that you need in your recipe.
If you have a special Dutch oven metal table to cook on you are all set. If not, do not panic. I have a solution for you. You can always put a piece of foil on the concrete and then place the briquets on the foil. My only problem with this is that I hate to bend over to cook for a long period of time. It will be a lot easier and a lot more fun if you can get your Dutch oven off the ground.There are several fun places to use your Dutch oven, including your own backyard barbecue. You can use your charcoal barbecue as the base. Place the briquets on a foil-covered pizza pan and place it on the grilling rack. Then place the Dutch oven over the briquets. This is a great way to use your Dutch oven if you don't have any other nonflammable surface to cook on.
If you have a kettle barbecue it is easy to cook on top of it.
All you need to do is place a round pizza-cooking pan on top of the grill rack. Then place the charcoal on that and put the Dutch oven or ovens (see photo) on the charcoal. If you are going to cook in more than one Dutch oven, the best and most efficient way to do that is to stack the Dutch ovens.
Another great way to get the Dutch oven up for cooking is to put sand, gravel or dirt in a wheelbarrow or metal wagon. Place 6 inches of dirt in the container and then put bricks or stepping stones on top of that. You will soon be cooking at a perfect height.
A great dish to cook in the Dutch oven is Chicken Rice Special.
Chicken Rice Special
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
2 cups white rice
4 cups water
1 cut up chicken
1/2 package dried onion soup mix
Place all of the undiluted cans of soup and rice with the water in the bottom of the oven and mix. Place the chicken pieces on top. Sprinkle with the dried onion soup. Place lid on the oven and charcoal on top and bottom of the oven and bake for 45-60 minutes.
Decrease the number of briquets as you stack. Add three briquets to the number of inches of each oven and put that many briquets on each lid. Because the ovens are on legs, enabling the air to circulate, it's OK if there are too many briquets under each of the stacked pots.