So would a "dutch oven" blow pot smoke in their faces?

So you're from Tennessee (pronounced TIN uh SEE) live in Alabama (pronounced TUSK uh LOOS uh) and we've PM'd about Ocean Springs and Biloxi, Miz-sip-i. What you really need in your dutch oven is something from a little further southwest at http://www.gumbopages.com/recipe-page.html

or perhaps you need the New Orleans Smothered Chicken, The recipe calls for a whole bird, but I use about 4 pounds of split breasts with the skin on...

lay about a a half pound of bacon on bottom of the cool oven
take 2 large or 4 small lemons and holding them vertically slice the pith off them in about six strokes; tilt them to slice the pith off the ends; slice in about 5-6 disks per inch and pick the seeds out; lay on the bacon, (it's bitter if you don't cut the pith off)
cover with another layer of bacon. Pig Is Good!
add a pound of carrots, sliced lenthwise if they're thick
add about a pound of sliced onion, Vidalia is very good
layer on some spice - I generally use some tarragon & a few bay leaves; & too much black pepper
add the chicken till it's near the top of the pot
add some chicken bouillion, about two tsp dissolved in warm water to cover it all
put the lid on tight

heat GENTLY! don't fry the bacon! let it heat up slowly!
Do Not Stir! Blot up the mess if it boils over!
cook on SIMMER about an 40 minutes or more until the chicken is done.
Do Not Stir!

Use tongs to pull the chicken out. Pour everything else through a colander. Eat the chicken, bacon and veggies. Put the insanely rich stock into the fridge to scoop most of the pig/fowl fat off the top. Cook some rice or veggies in the broth the next day.

Ask your darling wife (or ungrateful teenagers) to clean the yuppified dutch oven since you've slaved over the hot stove and drank too much beer.