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I recieved a challenge from Tristi Pinkston to go to the sixth folder in my pictures folder, post the sixth picture I find there and explain. Well, first, I had to eenie, meenie, mineie, and moe to decide which picture folder on which hard drive on which computer. I must have picked right, because I ended up in my Library of congress folders of Dutch oven cookers. I had to convert the image from Tiff to Jpg but here it is.
This is an old picture, taken in 1905 on a wyoming cattle drive. the caption says something about Breakfast. In the tiff version, you can see much more detail but this illustrates the idea that we've gone soft. look, no campchairs, no table, no motorized ATV's, and no motorhomes.

Just a chuck wagon, horses (the first ATV), a bedroll under the stairs or under the wagon if it's raining. Sit on the ground or your feet. oh yeah, times have changed.

Below, is my camp on the fourth of July a few years ago, We were camped in the LDS church's, Mutual Dell Campground, in American Fork Canyon, Utah

I realize, I might be tagging someone twice, but here goes. Heather, Nichole, Kim, Darvell, Gaynell, and Connie they are my ctritique group, and the LDS writer's blogck.


Recipes From the Modern Klondike

by Keith Fisher

As promised last time I have been going through recipes for your enjoyment. Since The Klondike Dutch oven Cook off is fast approaching, February 7, I thought I'd show you some recipes from previous Klondike cook offs. Keep in mind they were all cooked in single digit weather in January so you shouldn't have trouble in you garage. First, however, a brief note about Dutch oven competition cooks:

Whether you’re a novice Dutch oven cook or you prepare every meal in cast Iron. Whether you compete, or just cook in camp, all Cast iron cooks have a common bond. They relish the praise and compliments received when everything went well and dinner was great. The smiles on well-fed faces tell the whole story.

There really is something fascinating about cooking outdoors in a cast iron pot. There is a thrill in placing a few coals on the lid, and underneath. Then, if everything goes well, your creation comes out every bit as beautiful and delicious as the television chefs conjure up each week. Of course Dutch oven chefs have all the advantages. No one can quite explain it but food just tastes better when it’s cooked in cast iron.

The Cooks in the Klondike cook off are to be commended. They plan and practice, developing their own recipes. Borrowing a little from others, and inventing their own techniques. For the most part they are amateurs. They pay for the food they cook, only to watch it disappear as samples for spectators.

Why do they do it? Well, of course there are prizes and bragging rights, but they love to share the madness that is camp cooking. In the end, however, to see the smiles and hear the praise of the spectators is better than the prizes they receive.
Come to the Klondike Cook Off at the Provo, Utah Sportsman’s Warehouse. Feb 7. Cooks meeting is at 8:45 a.m., cooking starts at 9 a.m. and goes till about 1 p.m.. I will be judging so come say hi.

Note: these recipes are as written by the cooks

Saint Louis Ribs
by Ben and Debbie Auxier
use 12-inch Dutch oven. 14 coals on top 9 on the bottom
also 8-inch Dutch oven for sauce 10 coals on top and 6 coals on the bottom

3-4 pounds baby back ribs
2 cup beef broth

Barbeque Sauce
2 teaspoon salt
1 1/2 cup dark brown sugar
4 cups beef broth
1/2 cup prepared mustard
1/2 cup white vinegar
1/4 cup (plus a bit more) Liquid Smoke
2-6 ounce cans tomato paste
1 cup Worcestershire sauce
2 tablespoon McCormick Hot Mexican Style Chili powder
2 teaspoon Louisiana hot sauce
2 teaspoon ground black pepper
2 teaspoon ground white pepper
1 teaspoon ground cayenne

Remove skin from back of ribs and any excess fat. Separate ribs by cutting between bones. Simmer ribs in beef broth for approximately 45 minute or until tender. While ribs are simmering, prepare barbeque sauce in 8" Dutch oven and simmer for approximately 1- 1/2 hours. Drain off liquid from ribs. Cover ribs with barbeque sauce and simmer 1/2 to 2 hours or until tender. Remove ashes and replenish coals after 45 minutes of cooking time.

Braided Onion Herb Bread
by Mat and Paula Bone

1 Tablespoon Yeast
1/4 cup water -- lukewarm
8 ounces sour cream
1 egg
1 tablespoon vegetable oil
2 teaspoons Honey
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup fresh chopped onion
1/2 teaspoon thyme
4 1/2 cups bread flour
2 teaspoons vital wheat gluten
1 tablespoon melted butter

Cook onion over a low heat until onions are glassy. In a 5 inch oven over 3 coals.
Dissolve yeast in a small bowl with lukewarm water. Allow to sit for 8-10 minutes until foamy.

In a 5" Dutch oven warm sour cream until it is 110 degrees. In a medium bowl combine egg, sour cream, oil, honey, baking soda, salt, onion, and thyme. Stir well. Add yeast mixture and stir to mix. Mix Gluten with flour. Add flour 1 cup at a time mixing thoroughly before adding more flour. Stop adding flour while dough is still sticky. Knead for 1 minute then let dough rest for 10 minutes. Knead for 4 more minutes adding additional flour in small amounts as needed. Dough should remain a little sticky.

Place in an oiled bowl and cover and allow to rise until doubled (about 1 hour). Punch down the dough. Knead briefly and separate into three equally sized pieces. Roll each piece into a 18" long rope. Braid the three ropes to form the loaf. Place in a sportsman's cooker and allow to rise for 30 minutes. Preheat lid of sportsman's cooker by placing coals on it 5 minutes prior to starting to cook bread.

Place the oven on a lid holder over the coals then place the lid with it's coals on top of the oven. Coal spacing should be about 3/4 inch gaps between coals around bottom of pan, and the same on top. On the top you will put a row of coals down the center, and on the bottom you will not.. Bake 25 - 30 minute until golden brown remove from pan to cool. Brush top of loaf with melted butter

Note: a sportsmans cooker is an oval cast iron roasting pan. Technically a Dutch oven but doesn't have legs.

Italian Cream Cake
by Carol Fuller
Two, 10-inch Dutch ovens 12 coals on top and 6 on the bottom of each


1 cup Buttermilk
2 cups sugar
½ cup shortening
½ cup margarine (softened)
5 eggs (separated)
2 cups flour
1 teaspoon soda
1 cup chopped pecans
1 teaspoon vanilla
½ cup mayonnaise
1 cup flake coconut

Cream shortening, margarine, and sugar together. Stir in egg yolks one at a time. Add flour, soda vanilla, buttermilk, mayonnaise, pecans, and coconut. Fold in well-beaten egg whites.

Coat two 10" Dutch ovens with Baker’s Joy. Pour half the batter into each Dutch oven. Bake 350 degrees. Use 12 coals on top and 6 coals on bottom, with ring. Rotate lid and oven separately ¼ turn every 15 min. Bake for about 1 hour adding more coals on top at the end of baking time if necessary or until done Remove cake, let cool and frost with butter cream frosting. Garnish as desired. Makes twelve servings.

Butter Cream Frosting

2 cubes softened butter
1 egg
¼ cup milk
2 teaspoons vanilla
¼ teaspoon salt
1-2 pound package powdered sugar

Cream butter, and blend all ingredients together until smooth and creamy.

Well there are three. I will dig up pictures of these for next week. don't forget, everyone is a novice until the first time they have to cook in the cold. This year could be the year you try it. who knows you might win. see you there.

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My Attempt at Self Promotion

By Keith Fisher

First, I have an announcement. I told you a few weeks ago, about the Klondike Cook off I created. It was held in January each year and had the inherent challenge of beating the cold while cooking. Because my schedule is currently overwhelming, My Friend Ranes Carter found a good man to take the reins of the event this year. His name is Damon Faust, and it will commence Feb 7 at 8 am for the cooks meeting. I will be judging. So stop by and say hello. It will be held in front of the Provo, Utah Sportsman’s Warehouse. See you there.

Now, Let me express my disappointment in the current contest. I made a shameless attempt at self-promotion. My friend suggested that perhaps people don’t have time to search for the answers. When one of my Dutch oven friends posted most of them, and mentioned not being able to find one, I decided they must be too hidden.

Ranes provided many of the answers from personal knowledge, so it was easier for him. I’d like to thank Cindy Beck for playing along. She didn’t really want to compete, so she provided answers that made me laugh my socks off.

So, according to rules, I must provide the solution to the questions:

  • What year did I win the World Championship Dutch Oven Cook Off with my partner? 2005 Its in the bio under the picture on this blog. Go here for an article I wrote about it at the time.
  • What do I love to do, first thing in the morning on campouts? Flip Waffles on top of a camp chef stove. See the article on this blog.
  • Name 3 Dutch oven manufactures. Lodge, Campchef, Maca, Texport, GSI. There are others I have also mentioned in the blog.
  • What is the name of my Dutch oven website (not my blog)? Uvdutch.com. Technically, I named it Utah Valley Dutch Oven Days, but I lost the banner and haven’t replaced it. I also maintain the K N Fisher Writer’s website. I still need to come up with a catchy name. Maybe it can be the subject of another contest?
  • What does the picture show on top of the picture scrapbook page? Me and my partner being interviewed by a local TV personality after winning the World Championship in 2005.

There you have it. Congrats to Ranes Carter for providing most of the answers I’m sorry if I made it too difficult. I promise the next one will be easier.

Next time, on the blog, I’ll post a wonderful recipe for spring. It’s time for the weather to change don’t you think?

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