The Camp Cook in your backyard

Cooking for Twenty and Then . . .

2011-08-15T16:04:00.000-07:00

By Keith N Fisher

Although my blog entries sometimes don’t show it, many of you know I’m a writer. I write women’s fiction. I belong to a critique group and we meet once a week to read each other’s work and give advice.

One day, Tristi Pinkston, one of the authors in our group, was brainstorming about her upcoming launch of Hang Em High. It’s the third, in the Secret Sisters series. Anyway, Tristi suggested an outdoor launch where I would cook cheesy potatoes.

She’s a fan of my potatoes and claims she would do almost anything for them. We shared her thoughts with the other ladies of the group, and the plan evolved into an event. It would be a book launch/signing for several authors, with balloons, face painting, water balloon toss, and other games, The August Authorama, promised to be a premier happening.

My part in the whole thing would be, to cook lunch for twenty authors, bookstore people, invited guests, and publishers, the list was impressive. After lunch, I would make cobblers for the masses.

Other than potatoes, I cooked Polynesian chicken, and steamed trees with mushrooms. I also made a special cobbler for the dinner.

Of course, I got Wendy involved and we made nine cherry cobblers to give to the masses of non-lunch eating guests. We started by cooking five, then another. In the end, we had two-fourteens, and one twelve-inch pot of uncooked dump cobbler. It's a good thing we didn’t add the soda.

What a day it turned out to be. The authors ended up with sunburns. It was hot, but the warm responses about my cooking were phenomenal. Perhaps the greatest, was from Amy Orton, editor at Walnut Springs Publishing. She asked for a cookbook. I gave her a business card and told her I also write women’s fiction. She noticed I’d listed this blog on the card, so I decided I’d better get back to posting here, again.

So, dear reader, I’m back. Life has been a series of ups and downs since I posted regularly. Many of my projects, including the cookbook, have been on the back burner, but its time to add a little water so they won’t burn there.

In December of 2010, I wrote about the logistics of making Christmas dinner for my ward. After my post, I think they decided to give me a rest, because I haven’t been asked to cook so much. Just goes to show that I should keep my mouth shut. Like the author’s event yesterday, I’ve always enjoyed cooking for people. Sometimes the work is overwhelming, but the gratification is wonderful.

Now, with the dinner, I made yesterday and more than one request for a cookbook, I have a feeling I’ll be hounded into writing it. I’m still writing fiction, but I guess its time to get serious about cooking again. I'll keep you posted.

August Authorama

2011-08-04T14:50:00.001-07:00

I'm making Dutch oven Dump cobbler for this event. First come first served.

Come celebrate the launch of Hang 'em High, a novel by Tristi Pinkston

Too Much

2010-12-19T08:04:00.000-08:00

By Keith N Fisher

It was with trepidation that I set up my kitchen with two Dutch oven tables and seven propane burners. I love being asked by the activities committee to cook Dutch oven food for our church group. It’s really gratifying to be the one they turn to. We were asked again this year to cook for the Christmas party, but we weren’t ready.

With job commitments and life in general, The Holidays have crept up on us unnoticed and we had to cook for 300 people. We made 13 leg-less turkeys, and four huge hams. I cooked it all in 12 Dutch ovens of various sizes and types.

After the cooking we stripped the meat off the bones and put it into portable roasting warmers, then took it to church.

You know, I’m going to stop listening to the committee when they tell me how many to cook for. It was too much. We purchased smaller turkeys with out legs or arms because we didn’t have enough Dutch ovens of the right sizes. I was left with a logistics problem of how to cook all that turkey.

I think the best solution, was our new 16-inch. We cut the backbone out and laid three of them inside. You can see from the picture, they fit perfectly and I was pleased. I relearned a lesson and feel like an idiot, however, but I used an aluminum ultimate Dutch oven with and expansion pack and placed in on the bad burner on one of my stoves.

The burner isn’t getting enough air so it blows black smoke, which entered the oven through the cone. I discovered my error quickly, cleaned off the birds and finished on a different burner.

I’ve almost had it with my Ultimate Turkey roaster. Even at low flame, the moisture boils out and can burn the bird if you don’t keep careful watch. The problem is removing the top lowers the temperature and prolongs the cooking. Perhaps if the lid sealed better, there wouldn’t be a problem.

After it was over, my wife swore off cooking for large groups, again. Since she was the one who agreed to do this party, I think she felt guilty.
“That’s what you said last time,” I said.

The thing is, I created a monster. I think she loves the gratification more than I do. I’m sure we will be cooking for more parties. I’ve seen the smile she gets when people compliment her.

We cooked way too much this time, and I wonder what they did with the leftovers.

Filling the Pot

2010-10-29T09:26:00.000-07:00

By Keith N Fisher

How was your harvest festival/deer or elk hunt? I had a blast reuniting with my brothers and extended family. Deer hunting was secondary to getting reacquainted with my uncle and cousins. In fact, I think I’ve lost the killer instinct. Sitting around talking about old times and catching up with each other was great. Basking in the warmth of a good fire surrounded by nature made it even better.

On Thursday night, there were two outfits in our camp. On Friday morning, my daughter and I, went for a ride to find firewood and visit some of my old haunts. About ten years ago, somebody closed off an area where I spent a lot of my youth. I never learned the reason, but it seemed so arbitrary and unfair. I found the gate open this time, and I felt vindicated.

Later, I set up my camp kitchen under an Easy Up, and started cooking hamburger. Soon I added three kinds of canned beans, tomatoes, peppers, and ketchup, (since there was no tomato sauce). Mushrooms, onions and chili powder went in next. It turned into a pretty good chili.

That evening, our numbers grew, and camp swelled to a large group with many outfits. We sat around the fire and swapped tales about the good old days. I decided it’s time to write the stories my father told over the years. Just what I needed, another project.

By tradition, we woke before sunrise on Saturday morning. I rode up the mountain with my brothers. It was nice to hang out with them. We didn’t really care about shooting anything. It seems that sometime over the years, we turned the deer chase over to the kids.

The teenagers stayed in camp and played games and later, under our supervision, they shot the 22’s at targets, just like in the good old days. My deer hunting cousins are several years younger than me so I remember being the only kid in camp and following my dad and uncle while they traipsed around looking for deer. It’s nice to see a new generation associating with each other.

That evening, my older brother handed me a package of pork chops and asked me to cook them. I’d planned on making roast beef with potatoes but I began to improvise. I’d taken two Dutch ovens and I was fixing for everyone in camp. Since I’d been given two spaghetti squashes to take home with me, I baked one, and spooned margarine over to melt.

I didn’t have the ingredients for any of my pork chop recipes, so I seasoned with sage and thyme. Then added sea-salt and pepper before browning the chops over a burner. Next, I made a roux with flour, water, sage, salt and pepper. Using a whisk I added a little water to the juices in the pot, and stirred in the roux to make gravy.

With the pot simmering on coals I warmed the leftover hash browns from breakfast and served them with gravy. Dinner was delicious. My cousins were pleased.

In my outdoor cooking career, I’ve cooked in mystery bag cook-offs when we were given a bag of ingredients and told to make a recipe. I’ve made shredded pork enchiladas in a blizzard. I’ve substituted many things to make a meal, and came up with great recipes. Scouring my camp trailer for ingredients to cook my brother’s pork chops, however, brought joy into my heart.

I made bacon, eggs, and pancakes for breakfast on Sunday morning. I love how cast iron skillets fit right in with Dutch ovens. You can even use DO lids to cover the pans.

Something else happened on the deer hunt this year. With all the cooking and socializing, I got away from the world and found solace. I discovered the Cast iron pot in my soul had been filled with family togetherness. My daughter got reacquainted with some of her extended family and had fun. She said, she loves her cuzzies.

Now it’s time to winterize the trailer and get ready for cooking in the snow. Keep those pots full of good food.

False Summer

2010-10-01T06:06:00.001-07:00

By Keith N Fisher

We’ve had record temperatures, lately, where I live. The hot days of Summer are holding on, for dear life. There is a term for this type of weather, but since it’s probably not politically correct, I’d better abstain. I always wondered, however, why they called it that, but . . . okay, I’ll be good.

Usually at this time of year, most of us begin to put the outdoor furniture away, drain the swamp cooler, and put the garden to bed. Thoughts of backyard parties, are replaced by Halloween parties, and Fall festivals.

Some of us put our camp kitchens in order to traipse up tot he mountains for Hunting seasons, but the season is over for the most part. Not this year---get out there and plan a big party. Take advantages of the weather and invite your friends. Winter will soon be here, and you’ll be shoveling snow off the patio to set up your Dutch oven table.

The Refiner's Fire

2010-09-23T10:12:00.000-07:00

By Keith N Fisher

There was a big fire near my home this week. From what I gather, it started during machine gun training at the National Guard facility. I can only imagine the muzzle blast that would set the weeds on fire, but what began as a small, fight, turned into a wildfire within minutes, fanned by high winds.

Within a couple of hours the fire burned over the mountain and down the other side toward several subdivisions. Threatening a whole town. The word came down to evacuate several of those houses.

Four houses were consumed before the firefighters, and a change in wind, turned the flames back onto themselves.

During the course of the disaster, much was said about the evacuation. The question of what do you take with you, came up, causing me to consider my valuable papers, pictures, and mementos.

In thinking about this blog, and what to write, I recalled how I came into possession of one of my favorite Dutch ovens.

While preparing for my first cook-off, I realized I needed a 14-inch for, bread baking. During that time there was a small sporting goods store near my home that was selling discounted Dutch ovens. They had stacks of Lodge cast iron products loosely piled in pallet-containers. Some of it was in great shape. The rest had a crusty coating burned onto the iron. None of it was in factory boxes.

I learned a warehouse had burned down and the packaging had burned off. The crusty coating, was the remnant of that packaging. The other, good-looking stuff had been sand blasted by the store. I purchased a 14-inch.

When I think about that pile today, I cringe. I kick myself for not buying more, but money was tight, you know how it is. I also think of the oven and how it performs. I think the fire was good for that iron.

After the wildfire the other day, I think of my collection, knowing I won’t need to take it with me as long as I can get back and cleanup the mess. My cast iron will be fine. perhaps it will be better, because of the experience.

>

Cast Iron Skillets and Teflon Frying Pans

2010-09-16T06:07:00.000-07:00

By Keith N Fisher

First, let me apologize. I’ve been studying for a big test, and haven’t posted for a couple of weeks. I passed the test, so I’mmm baaaack.

How many of you have seen an old cast iron skillet that has a smooth surface? No matter what you cook, it won’t stick. The iron surface, once porous, is now tougher than Teflon. I used one of those when I was a kid.

How many of you have seen an old skillet with rust spots or (heaven forbid), it had gone completely rusty? Did you know rust could get into your diet and cause health problems?
Not to worry, however, rust can be removed and you can start fresh, building a new seasoning. Eventually, the surface will smooth out and you will be able to cook anything, non-stick.

Several years ago, Space age science developed a process to coat an ordinary steel frying pan and make it non-stick, right out of the box. They called it Teflon, and everybody purchased plastic spatulas in order to keep from scratching the surface.

Still, the first generation coatings ended up scraping off. Do you remember the news reports of the late eighties and early nineties about the danger of Teflon scraping off into your food? They claimed it would cause illness.

Today, Teflon is tougher, but it can still be scraped off and then rust could start. As I said, I’ve been taking a test and haven’t done the research, but can anybody tell me if the Teflon health risk is still there? Did it really exist? I’m sure our non-regulation government would have made sure it was safe, don’t you?

So, I ask you, If you were shopping in a thrift store and could choose between a rusty cast iron skillet and a scratched Teflon (possibly rusty) frying pan, which would you choose?

I have written before, about the process of re-seasoning cast iron. (Use the search box to find it). I can’t re-apply Teflon, but even if I could, I don’t think it would be cost effective. That’s the nature of our society, Its cheaper to throw it away and buy a new one.

Mankind has been cooking in cast iron for hundreds of years. Some claim the benefits of iron leaching into the food are numerous. Choose the tried and true method of our grand mothers. I think you’ll be glad you did.

Dreaming of a Backyard Kitchen

2010-08-19T17:24:00.000-07:00

By Keith N Fisher

I’d just finished schlepping my equipment to our assigned area in a cook off when my good friend put a hand on his back and said, “You’d think I’d come up with a lighter hobby.”

I said something like, “Either that, or hire someone to load/unload, setup/takedown. Then you could show up just in time for the cooks meeting and enjoy the fun part.”

It seems, every year at this time my mind turns to thoughts of permanent outdoor kitchens and chuck wagon trailers. Of course those things wouldn’t eliminate all the hard work it takes to be a culinary hero, but it would be nice. To be able to carry a sack of groceries to the back yard and start cooking on a moment’s notice, without having to endure the heavy setup and take down.

It’s true, camp cooking has many labor intensive operations attached to it. There is, however, nothing better than sitting in your lawn chair, surrounded by a group of people with satiated appetites, knowing your equipment is all packed.

After an interesting dream last Saturday night, I made a pilgrimage the next day. I went back to the Vineyard Ward Chapel. Okay, my pilgrimage was only about six miles. Anyway, I drove to the church I attended from about one year old, until I turned fourteen. It’s a common practice in an area of growth for the LDS Church to divide stake/ward units. It happened to us, and we ended up going to a chapel on the other side of town.

I hadn’t been back for some time. I wanted to go inside, but I decided to not interrupt the meetings going on. I drove around the back and looked at the building. There have been a few changes over the years, but I was able to envision the things I remember.

One thing that hadn’t changed, however, was the outdoor fireplace. Well, they might’ve put in a damper, and they covered the whole area with a pavilion. I remembered attending many ward activities as a kid, on that patio next to the fireplace. I roasted hot dogs in front of it, and I joined my friends in climbing up the cold chimney.

While turning the truck around during my pilgrimage, I turned to my daughter and told her I used to climb up inside that chimney. I'm sure she was impressed. Well, maybe not.

The journey helped me remember things long forgotten. Some of the repressed memories explain why I do things the way I do. Seeing the old fireplace inspired my dreams and gave me an idea about the backyard kitchen I plan to build someday. I wonder if the neighbors behind me would object if I used part of their yard to build my pavilion.

There in the corner, would stand the fireplace of my childhood. (With a chimney screen to keep children out.) In my design, the wings would be similar, but one would have four built in camp chef burners and an imbedded steel plate in the brickwork. It would be large enough to hold several hot Dutch ovens. The other wing would have a counter top with a draining sink. Under that counter would be drawers, a water heater, and propane storage. I’d connect to the sprinkler system for water, and the drain would go to the sewer.

Well, it’s not totally finished in my mind yet, but when I’m done, It will be glorious. Maybe I’ll invite you all over. Make a comment and tell us your plans for the perfect backyard kitchen.

Thanks to Dave Horton of North Collins, New York, for the pictures of his Dutch oven equipment Trailer. There have been many built since, but he made one of the first ones I ever saw.

div>

Achieving Peace with Cast Iron

2010-08-12T17:44:00.000-07:00

By Keith N Fisher

How is your summer going? Have you been serving as camp cook during your vacation? I’ve been handicapped this summer, having to work every Saturday. I could go for one day during the week, but my family can only go on weekends. Cooking great food for one is okay, but camp cooking is a spectator sport. It’s like a football game with nobody in the bleachers.

With all the great meals you’re cooking, I hope you find a little time to go down to the water and throw your line in. Catch a few fish and find a little peace in your lives.

Speaking of peace and the way things are heating up in the world, I think I’ve found one thing that everyone can agree upon. I suggest we bring all the leaders of the opposing sides to my house. I’ll take the weekend off and get some friends to help me cook for them.

Maybe with their mouths full, they’ll listen long enough for someone to suggest peace, tolerance and forgiveness. I’ll make two different types of cobbler for dessert. Those who agree to get along will get one kind of cobbler. Those leaders who still want to fight will get the one laced with Prozac.

It might not bring peace, but the combatants won’t care much.

A Dark and Stormy Night

2010-08-05T15:33:00.000-07:00

By Keith Fisher

We’ve been having thunderstorms where I live, and there have been power outages all over the area. My power went out about 10:30 last night. I called about midnight to report the outage and they said it would take about three hours. It never came on. Now I sit pondering what to eat for breakfast.

It seems I've fallen into the trap of microwave breakfasts. I could set up my Dutch ovens and make a wonderful breakfast, but who has time for that? The whole situation puts me in mind of my great grandmother Fisher.

In order to feed breakfast to her large brood, she rose early, built up the fire in the cast iron range, and started cooking. Between other chores, she kept her family fed. Rumor has it, she would start a pot of cracked wheat on the range before going to bed and by morning it would be mush.

Life has certainly gotten easier since then, but is it better? Cast iron cooking is great for camping, and in the back yard, but few people cook in it everyday.

The power was back on by 7:30 but the linemen found another, apparently common problem farther down the line. The cables that run under our subdivisions are getting old and the insulation is wearing out in places. broken insulation allows water penetration and causes it to ground.

The linemen show up, cut the power, then run DC current back through. When the ground appears, they know where to look in order to repair it.

The jocularity and camaraderie of the linemen was shared by some of us from the neighborhood. I had a lot of fun watching them repair the line. It made me wish I had the presence of mind to make breakfast in my Dutch ovens for the bunch of them.

Now that I think of it, I really wish I had. Maybe next time, they would fix my power outage before the others.

Who gets the Cast Iron?

2010-07-29T18:36:00.000-07:00

By Keith N Fisher

I used to joke about the number of Dutch ovens I own, by saying I’m going to buried with them and I’ll make sure my enemies get to be pall bearers. I still think its funny, especially when you see my collection.

I had occasion to go through some goods left over in an estate the other day. There were two 12-inch Dutch ovens. One deep, and one shallow. I couldn’t determine the maker because I had limited time. The seasoning on those ovens was good and thick. Someone used them with loving care.

With the thickness of the seasoning on the estate ovens, I imagined an heir opening the lid and thinking he would have to scrub that gunk off forever, just to get it cleaned. It had to be that way, or the ovens wouldn’t have been for sale.

Of course I clean my ovens inside and out and I like a thinner seasoning, but the experience caused me to reflect on wills and estates and who gets what. There is a tale about George Washington’s mother, Mary Ball Washington mentioning, her cast iron cookware in her will.

In consideration of that, I wondered who would get my cast iron. I suppose my daughter would ultimately get it, but I’m not sure she cares about it, like I do. Maybe I should reconsider the old joke?

Actually, I like the idea of putting it up for auction. My Dutch oven friends could come to the wake and examine my pots. Then, the auction pulpit could be my open casket. Proceeds would pay for my family’s trip around the world.

Now, that leads to another question. How much is seasoning worth anyway. Most people think of used, in terms of cut rate prices, but after cooking with it for a lot of years, Cast iron becomes better. That makes the seasoning invaluable. Say hello to your cruise honey.

I once listened to a story about a man who cooked dinner for a neighbor and left it in the oven. After a few days, the neighbor came back carrying his Dutch oven. “I want to thank you for that wonderful meal,” the neighbor said. “I’m so grateful, I wanted to do something special. It took several hours, but I think I got most of the black off.”

I made stuffed pork roast on a rack of apple wedges for a cook off once. Jesse’s comment on last week’s blog made me want to try it with pork chops. I’ll let you know how it comes out.

Pioneer Day

2010-07-22T15:05:00.000-07:00

By Keith N Fisher

First off, I keep getting compliments about this blog from a good friend of mine. He never leaves a comment, but he tells me at church. Just a note to say, Hi Jess.

Second, I have to update something I said before. Apparently, the powers that be in our ward tried to reserve the park for our annual Pioneer Day (24th of July) dinner and they couldn’t get it. They tried another park and couldn’t get it either. So, with a heavy heart I announce, we won’t be cooking for our church group this year. Too bad, we were planning some scrumptious food. I’ll save the recipes for next year, or whenever I have to cook for three hundred or so.

What are you doing in honor of the Mormon Pioneers who crossed the plains to the Salt Lake Valley? Even if you’re not religious and you live in Utah, chances are, you have a day off from work, so what are you going to do with it?

Can I recommend cooking pioneer recipes in your Dutch ovens? You could combine a great meal with a learning experience. Many of our old standby recipes were staples cooked by our forefathers.

A few years ago, I was involved with an event called The Wagon Train Cook off. Everyone was required to cook a recipe from the nineteenth century. Preferably, something that might have been cooked during the migration.

We ended up with things like bison and apple pie. Some cooks didn’t observe the rules, but others made some pretty simple recipes. Wendy and I made bean soup, sour dough bread and a pie we found in an old cookbook. The research taught me about using fat for flavor when cooking meats. I also found some great recipes from my grandmother’s cookbook.

I’m not sure what I’ll be cooking this weekend, but I’d like to hear some of your ideas. Send me your recipe and I’ll place it here on the blog, along with your picture. Maybe I’ll persuade my closet to cough up a prize, although I’m not sure how to decide who wins . . . Oh, I know, random drawing of all who respond. The email address without the dots and ampersands is uvdutch at live dot com.

Have a great holiday weekend and cook something delicious.

Desert

2010-07-15T13:34:00.000-07:00

By Keith N Fisher

Why do so many people say Desert is the best course? Others want to start with desert so they don’t run out of room in their belly. Last Friday evening we had the opportunity to make desert in Dutch ovens at the ward camp out. I had to work both Friday and Saturday, so Camping was out of the question.

We showed up about six-fifteen, cooked out the back of the truck and had three 14-inch cobblers and three turtle cakes ready in time for the program. After getting compliments I said to one lady that she could’ve done just as good a job as we did. She said, Maybe so, but I don’t as many Dutch ovens as you do.

It’s true though, There are many folks in my ward who could make terrific deserts in Dutch ovens but we get asked to do the honors, (I’m sure) because the leadership feels we need the opportunity. Our food gets built up out of proportion because we had the good fortune to win at the World Championships once.

But I digress.

Speaking of which, though, In all those years of competition, one of the things I remember most was listening to the admiration about desert from spectators. Personally, I admire meat, but I always heard wows when someone presented a cheesecake or a three-layer cake. Removing a pie from a hot Dutch oven without a pie plate was sure to please a crowd.

Taste, however, is the issue. You can burn the meat, or add too much salt to the bread, but if the cake tastes flat, nobody wants to eat it.

With all the joy desert brings, I still find it interesting that desert intimidates many people. Here’s a simple recipe to try.

Pineapple Upside Down Cake

In a 12-inch Dutch oven, melt ¼ pound of butter. Toss in a couple of hands full of brown sugar. Arrange canned pineapple rings on top of the sugar with one in the center. Fill each hole with a maraschino cherry (no stem). Next, make a white or yellow cake mix. Pour over the pineapple. Note: if a cherry pops up, push it back down with your finger.

Now use nine coals in a ring under the pot, (none in the center). 15 coals on top (Checkerboard pattern). The cake is done when a toothpick, inserted, comes out clean. Let cake cool with lid ajar. Using gloves, flip oven over quickly and catch the cake unto a rack or plate. The pineapple and cherries are on the top.

If this last part doesn’t work, don’t worry. It tastes great inside the pot. I once had an accident and the cake fell apart when I flipped it. We ate what didn’t land on the floor.

Gratification

2010-07-08T09:32:00.000-07:00

By Keith N Fisher

Work was grueling. I wasn’t able to get the trailer out for camping, but we went up Friday night for dinner. As I mentioned last week, My family goes to the same place each Independence Day. I didn’t cook, but my wife made a turtle cake to die for. I renewed acquaintances and whittled.

My inspiration was my cousin’s husband, Bill who took a large piece of willow and made a spoon. He’s good. I made a toothpick and a little head that almost looks like Bart Simpson. My mother kept it as a treasure. I’m sure she’s just being kind.

At dinner, another cousin’s husband, Michael, cooked pork ribs and potatoes and another husband, Loyd, made two cobblers. It was delicious, but I was left to reminisce.

Michael started cooking in Dutch ovens a few years ago. First, with one oven then, he started using tables and more Dutch ovens. He’s come a long way, and enjoys cooking. Mostly, I think, he enjoys the praise he gets.

At one time I felt a little threatened. After all, I thought I was the guru, wasn’t I?” This year I sat back tasting his wonderful food and feeling satiated. Michael is a great cook. I made a point of telling him from across the way. Loud enough for everyone to hear, “Michael, this is really good.”

Everyone needs praise and he certainly earned it. What he said delighted my heart, he said, “Thanks. That means a lot coming from you.”

Thank you, Michael.

In thinking of this event, It occurred to me, others of my relatives have achieved chef standing with Dutch ovens. I think it’s time for a family Dutch oven cook off. Maybe we could make it a camp cooking competition and those guys who make the wonderful breakfasts on the griddle can compete, too.

Hmm, we could invite the whole campground to judge. We could be famous!

We’ll I’ll let you know how it goes. In the meantime start gearing up for the 24th. It’s Pioneer Day in Utah. A great weekend for outdoor cooking. I think I’m scheduled to cook dinner for my church group.

Independence Day and Girls Camp

2010-07-01T10:57:00.000-07:00

By Keith N Fisher

What are your plans for the weekend? When asked about Independence Day, most people in the United States think of parades, fireworks, and barbecue. My extended family tradition has been to go camping at the same place in the canyon. We have a family potluck and come home in time for the fireworks.

One year, while practicing recipes for cook offs, I cooked foods in several Dutch ovens. Other years, it was just a couple of pots, but for several years now, I’ve made something in a Dutch oven.

The sale circulars in the newspaper will give you an idea what most people do for the fourth. The hotdogs, chips, hamburger buns and steaks on sale are good indications of that. May I suggest a new tradition?

Make a pizza crust or use frozen bread dough. Invert the lid of a Dutch oven over a trivet or lid holder. Use it as your pizza plate and put on your toppings. Then place coals on the bottom around the same circle you use under a pot.

Then, invert the pot and place on top of the lid. Place coals on top between the legs, (in the same pattern as if on top of a lid).

You will need a good long pair of gloves to lift the pot and check the pizza. Rotate around the coals when needed, to avoid hotspots. Use a rolling pizza cutter to avoid scoring the lid. Wow your campmates. You will love it.

Now, for the Girl’s Camp Report.

Wendy was fantastic. Somebody called her a hero in church. She had the stake leaders eating from her hand (kitchen). I couldn’t be prouder of her.

Have a happy fourth and enjoy your pizza. Be careful lifting the pot. It will be hot. Thanks to Mat Bone for showing us how pizza is done.

The Dream Job

2010-06-24T08:32:00.000-07:00

By Keith N Fisher

My wife and I catered and competed with Dutch ovens for years. We were a team. I would cook everything, maneuvering the ovens and setting up equipment. Her responsibility was to mix ingredients and come up with deserts to die for. I’m also the meat expert and greeter.

When she agreed to be my partner in that first cook off, it was contingent on her staying in the background. Greeting spectators was my department. I love talking to people, so the arrangement worked well for me.

Then, a few years into it, I watched my wife teach an impromptu class on making gumdrop roses for cake decorating. I knew the hobby had changed her. She was coming out of her shell. The gratification I felt multiplied, when She apologized for stealing my thunder while interrupting my lecture on coal placement at a charity event we cooked for this year.

Now she’s at Girls Camp. She was asked to be camp cook and she wanted me to come and help. We told her no. It’s for young women, no boys allowed. So, with some trepidation, she’s been planning meals, buying food, storing food, and locating equipment. Now, she’s up there and our living room seems to have grown. The refrigerator seems empty.

Wendy asked my opinion about many things from portion sizes to how many coals to use. I took half a day off and loaded the stuff into the truck and a trailer we borrowed. Then on Tuesday, I took the day off and drove her to camp.

I helped set up her kitchen and came home. The operative words there are “her kitchen”. I think this is the first time she’s cooked without me and I’m feeling left out. When I think of the menu she planned, I’m jealous. Those girls are eating well. Better than if they were staying at the hotel.

My wife is receiving the accolades she deserves and she is growing. I wouldn’t trade that for being the camp cook on one of Teddy Roosevelt’s hunting parties. Well, I’d have to work out a deal so we could do both. I’m looking forward to meeting him after I die.

Until then, I’m sitting back with baited breath. I can’t wait to hear about the wonderful meals she cooked. I’m excited to hear praises from those who are there. I’m hoping for leftovers, although I know my hope is in vain. There won’t be any food left. One thing I learned while cooking on bishopric night at girl’s camp is, girls eat more than boys do, when the boys aren’t around.

I also learned they’re grateful. I’ve felt like a hero after cooking for them. I’m convinced. My wife has the best church job in the world.

On The Cutting Edge

2010-06-17T09:04:00.000-07:00

By Keith Fisher

Father’s Day is fast approaching. I hope you plan to cook outdoors for your father. If you’re having trouble finding something for the special father in your life, may I suggest Dutch oven and camp cooking tools? Click this link for suggestions. Click this link for a list of needed tools.

I was contemplating this blog the other day and a pattern seemed to emerge. Several years ago, I got caught up in a trend called Citizens Band Radio. When I got involved, everyone had a federal license. In fact, it was the law. I thought it was a wonderful idea. I could keep in touch with my friends, and get help in an emergency.

I found out how useful the tool was when I got my Blazer stuck one night. Being way out in the desert, walking to a phone would’ve taken all night. I got on the radio and contacted someone who made a phone call and help arrived.

CB radio was cutting edge and it was my hobby. Soon, clubs formed and social events revolved around the craze. Television and movies got involved and it seemed that everyone had a radio. The government stopped requiring licenses, (probably because there were too many users to keep up with). I became one of many who enjoyed the hobby.

Later, when I got involved in Dutch oven cooking and competition, I started one of the first websites devoted to Dutch oven. I posted pictures and that was new. Later I authored a site for the Greater Wasatch Dutch Oven Society, and we used it to keep our members informed about upcoming events, along with useful info about cooking in black pots.

In my writing career, I learned to blog. Shortly after, an opportunity came up to blog about Dutch oven and camp cooking for Your LDS Neighborhood.com so I became one the first to blog about it.

Now, there are thousands of websites, and many blogs about Dutch oven. There are podcasts and video and I am a lone voice in the wilderness. I take comfort, though in knowing I made a contribution.

This point was brought home to me the other day when an old friend sent me an E-mail. He referred to a document taken from Facebook, talking about coal placement for Dutch ovens. My friend asked if I subscribe to the rule of thumb mentioned. So, I went to the info and discovered it was something I put on the Internet twelve years ago.

Yes I was on the cutting edge at one time. It’s fun to see graphical images, I created, pop up on other websites and blogs. It would be nice to get credit, but I use their images too.

I also realized the basics of outdoor cooking need to be covered on this blog, but I already wrote about those things. Look to your left. There’s a search window. Type in your question. Chances are, I already blogged about those things. Use a keyword to narrow the search. If you can’t find your answers leave a comment. I’ll pull the info off my website or write a new article.

I hope you enjoy your hobby. Stop back often and see what kinds of things I’ll rant about next.

Camp Chef DOG and a Demo

2010-06-10T09:51:00.000-07:00

by Keith Fisher

I couldn't make it to the DOG at Campchef last Saturday, but my wife did. Thank You, to Steve and all the CampChef guys and gals for providing one of the best events of the season. I especially want to thank the man who helped fill her Girls Camp cook needs. She didn't remember your name, but she really appreciated your time and help.

The DOG (Dutch Oven Gathering) was held on the lawn in front of the CampChef plant. As I mentioned, it's the premier event of Dutch oven gatherings. Everyone is there and the food is great. Afterword, Campchef offers great deals on some of their products.

Mark your calender for next year. It's always held the first Saturday in June.

Emergency Preparedness

I had the opportunity this week, to teach and demonstrate Dutch oven cooking at our Church as part of the emergency preparedness fair. It had been awhile sinch I did a demo, so I scrambled for handouts. Digging through the old stuff brought back memories. I made a run to the copy store and put a drawing together. I made barbecued hot dog pieces and dairycase bread, and gave a Dutch oven candle away.

The Demo went pretty well. I made a short stack of Dutch ovens, with a 16-inch on the bottom, then 14, 12, 10, 8, and 6. I showed many differt types of other ovens. along with myriad lift lifters, lid holders, and charcoal starters. I showed some to the needed tools for Dutch oven and made hot dogs in my CampChef lifting grill (Simular to a volcano). There was fascination over the fact I was cooking in the building on a plastic table, with charcoal. The aroma brought people to my table. It was great.

I made Bread outside on the table from Pop n Fresh biscuits. Turn them on end side by side and fill the middle. great bread, easy and tasty. I like to bake it in an Ultimate Dutch oven. That way the cone in the center makes an interesting shape.

I find it fascinating that every time emergency preparedness is discussed, many people tell me, in an emergency, they're coming to my house to eat. I always tell them fine, but you bring your food storage. Yes I can cook outdoors, but if I don't have anything to cook . . . well, you get the idea.

In my demo, I built on the premise of what if the power goes out? Can you cook? I have been driven to the carport to bake bread when the kitchen oven broke down. My neighbor is happy to tell about the time they were making a birthday dinner and the power went out. I had been teaching him about Dutch oven cooking so he dragged out his gear and finished making dinner on the deck. the party was saved.

There are many, different types of emergency cooking gear, including a solar oven. If you already cook outdoors, you've won the battle. you can be the one who people talk about cooking durning disaster. Don't forget to tell them to bring their food storage.

Note: The writer has not recieved products for endorsements.

Memorial Day

2010-05-31T07:03:00.000-07:00

By Keith Fisher

After you lay the flowers down, and remember those who came before, I hope you are planning a big outdoor get together. We’re going to my mother’s this year. And I’m baking a cake in my Dutch oven.

Whatever you do this day, I hope you spend it with those you love. May you have a safe holiday.

Now for the report, we made three big pots of barbecue spare ribs, three pots of potato smashers, and four cheesecakes. Wendy made coleslaw and the teachers had a wonderful meal. See some pictures here.

On Thursday, I mentioned we had a cheesecake factory going. We made them a day before and put the whole thing, pot too, in the fridge in preparation for the big day.

Later, I was asked how to make the ribs. So, here is my recipe.

A package of country style pork ribs
A large onion
A large green bell pepper
A large red bell pepper
Two bottles of your favorite barbecue sauce.

Dice and sauté the vegetables. Add the meat let simmer. About 1 hour later let the meat rest by taking off the heat. About 30 minutes after that drain the juices and put back on the heat. Add the sauce and simmer until the meat is tender enough to cut with a plastic fork.

Is that easy enough for you? Good luck and have a great day.

My Cheesecake Factory

2010-05-27T13:19:00.001-07:00

by Keith Fisher

I've been baking cheesecakes this morning. We are cooking for the teachers at school tomorrow, and the desert will be two different kinds of cheesecake. I will show you after tomorrow.

You know Dutch oven cooking is a funny thing. Once you get it in your blood it never leaves. I've been working at the thrift store lately, sorting donations. I've seen two Dutch ovens come through and it made me wonder.

Why would someone give a Dutch oven away. These were new ovens, from a cheap manufacturer, but still, to give them away? Okay, it's for charity.

Good luck with your Memorial Day cook out and get those Dutch ovens out of the box. Heat 'em up, and toss some food in there.

Well, gotta go now. Gotta check on the cheesecake

Three Events, and a Few Pictures

2010-05-14T17:07:00.000-07:00

By Keith Fisher

Stew Day went well. We second guessed ourselves and ended up with a full pot of leftover stew. This year, however, many of the kids thanked me and told me how good it was. The 2010 fourth graders are unruly. They have a mind of their own, but They’re very polite and a credit to their parents.

Often, when we do things for our kids, we don’t even get a grunt of recognition, much less, a thank you. It was refreshing to hear it from those kids this year. The final count was one, 15-inch MACA, one 13-inch MACA, one 14-inch deep, and one 12-inch deep Dutch oven. (For those who don’t know. MACA only makes deep ovens.) That’s 12 ½ gallons of stew.

We also made six, 14-inch corn breads, and 8 cobblers. (Two, 14-inch and six, 12-inch). I’m convinced, I need to get some larger ovens. A 16-inch lodge will hold 12 quarts. A 12-inch lodge will hold 6 quarts. That’s one less oven, I have to make coals for. One less oven, I have to keep checking. Hmm I think I’m onto something.

Two days later, for Mother’s Day, I made a cinnamon glazed ham, cooked a yellow cake for Strawberry shortcake, and made another 14-inch cornbread from a mix. My wife is camp cook at girl’s camp this year and somebody wanted her to try it. Cooking from scratch always beats a mix, for taste.

My mom loved the ham, and it was nice to have my brothers over. I didn’t get any pictures taken, though.

Another three days found me in the carport, cooking onion roast beef, curried chicken, potato smashers, and shrooms and trees. (Mushrooms, cauliflower, and broccoli in the same pot with a little melted butter).

I was cooking for my critique group. Two of the ladies held contests in honor of their books coming out, and one of the prizes was a session with our critique group. LT Elliot was one of the winners and she loved my curried chicken. I loved her writing. Between eating dinner, and seven critiques, we didn’t finish until around midnight. I wonder what the neighbors thought. LOL.

I’m gearing up for the last day of school, when we cook for the teachers at the place where my wife works. Through it all, I’ve felt useful. I once heard a wise man say if you get discouraged, do service. Cooking for people and seeing them pile my food on their plates, makes me feel useful. I thank God for the opportunities.

Stew Day 2010

2010-05-05T17:07:00.000-07:00

By Keith Fisher

I’m gearing up for stew day. For several years now, My wife and I have been part of the fourth grade American history unit at the school where she works. The classes learn about the nineteenth century for a week, then on Friday, They play outdoor, period games, and we cook beef stew, cornbread, and cobbler.

In the interest of sanity and to free up a couple of ovens, I make corn bread two days before, and save it in tinfoil. Then, on the big day, I make stew and cobblers and enjoy myself.

This year, there will be about 120 people. We’re planning on 8 cobblers, two 15-inch and one 14-inch deep Dutch oven for stew. Can anyone say YEEHAW?

Now, you might have noticed the calendar says Sunday is Mother’s Day. What better way to show your love, than to cook outdoors for all of her loved ones. We’re having ham, potatoes, and an unnamed dessert.

In a week, I plan to show my gratitude for my writing critique group by making a Dutch oven meal. All I can say is pray for good weather.

With all that cooking going on I’ll be busy, but I’ll try to keep you informed. In the meantime, pull out your pots, or your barbecue, and make something mouth watering for Mom.

How Did You Get Started in Dutch Oven Cooking?

2010-04-27T09:06:00.000-07:00

By Keith Fisher

What was the motivating factor?

Recently, I interviewed some of my friends, asking them how they got involved with International Dutch Oven Society, and Dutch oven cooking in general. There was a time, when cast iron pots were an oddity, and most outdoor cooking was done on the barbecue.

At sometime during our lives, every Dutch oven cook caught the bug, if you will. We crossed the line between active participation and being a spectator. I used cast iron pots on camping trips for years before I got serious and my blood began to run with cast iron.

Since then, I’ve met many like-minded people who are some of the best souls I’ve ever met. What was my motivation? For me, the madness came, on a Saturday, when I wanted to make dinner for my wife, but I needed to keep working in my garden.

I pulled a Dutch oven out of the camping stuff, thawed a venison roast, and stared some coals. As time went on I cut up potatoes, carrots, and onions from the garden. Toward the end of cooking, I added corn on the cob from that same garden. Before I knew it, there was too much food for only 2 people. I called my Dad and brother and invited them to dinner. They dropped everything and came up.

Up to that point, my wife and I, had enjoyed holding backyard parties and firing up the barbecue. I soon discovered that more people would come if I told them I was cooking Dutch oven.

We got caught up in competition after that, and now my barbecue gets used once a year, but the Dutch ovens go with us everywhere. Backyard parties are Dutch oven gatherings. Whenever I plan a menu for camping, I think of Dutch ovens. I use skillets and grills too, but my pots get used most frequently.

Carol Hill told me a great story about visiting her relatives in Wyoming, She experienced Dutch oven cooking from a pot buried in the ground, surrounded by coals. The Hills were sold from that point on.

Terry Lewis said his family had always been cooking in Dutch ovens. He grew up with a cast iron tradition.

Ranes Carter said it was a better way of cooking in camp than a Hobo Stove.

Dannie Phillips told me he saw Val Cowley teach a class at a military surplus and camping store.

Many folks have watched a cook off, thinking they might not be able to make fancy dishes, but they could make stew on the elk hunt. Many folks thought it would be good to have a Dutch oven in their emergency food storage. I hope they pulled it out of the box and used it.

What was your inspiration? I’d love to know. I’m putting together a Dutch oven cookbook and I’ll use your name in the essay. Leave a comment on this blog or send me an email to bloghole57 at yahoo dot com

Another note, I’m still hoping the man who sat next to me at the Friday night DOG during the convention will send me an email. Remind me of your name so I can enter you in the drawing. I’m sorry my senior memory has gone the way of the world.

Yes, Its that Time of Year Again

2010-04-19T13:58:00.000-07:00

By Keith Fisher

In our busy lives today, it seems it’s always (Some) time of year again. Whether its time to rake the leaves, shovel snow, or plant the garden, We have markers in our lives that keep us connected to the calendar and to each other. For many of us, springtime brings thoughts of getting our gear out, cleaning it up, and packing it in to go camping.

I know I promised to write about something else this time, but I feel the urge to talk about our ancestral need to get out into nature.

In our house, the first camping trip of the year usually coincides with the Spring Dutch oven convention. As you know from my blog last week, the event is held at the Davis County Fairgrounds, in Farmington, Utah. In the past, we parked in the parking lot. Now there’s a campground.

Its my shakedown trip, because it gives me a chance to see if anything is going to break down before I get into the wilderness somewhere. Camping in the city provides me with convenient auto and trailer parts stores. If I forget to fill the propane tanks, I don’t have to drive several miles to rectify the problem.

I need to admit, though, I got this idea from John Mckenzie, an old friend who we used to camp with. A group of us, used to go to Provo Boat Harbor in early May, before the mosquitos took up residence. Many a Dutch oven meal made our camping trips heavenly.

Anyway, after the shakedown every year, I’m ready for campgrounds, National Parks, and wild places. In Utah, that usually means the mountains somewhere. It also means reservations. I had a conversation with my brother once, when he predicted a day that we wouldn’t be able to use the canyons with paying a fee. Although I hated to think about it, I figured he was right, but I hoped it wouldn’t happen in my lifetime.

That day is here, so start now, plan your trips for this year, and get reservations early. Because of the economy last year, it was possible to get reservations, sometimes within the same week of your trip. That’s not always the case, and it won’t last forever. Get your reservations.

It is, still possible, however, to find open places for camping in Utah. If your pleasure is fishing, boating, and tourist attractions, you will need to camp in a designated campground, but if you want to make your own fun, consider the desert.

Wherever you go, don’t forget your camp kitchen. What a thrill it is to watch the sun go down over a mountain peak, while putting the finishing touches on your Dutch oven meal. Or, light a fire in the morning and roast brats for breakfast.

There is satisfaction in rolling your dough out before reveille, cutting biscuits to bake. Then, to watch your campmates stick their heads out to get a whiff of your cooking.

Camping for me is like a link to the past. My father loved to hunt and fish. I remember fishing trips and a vague trip to Yellowstone. As a child, I dreamed of the day when I could go deer hunting with my dad and brother. My uncles and grandpa would be there too.

When that day finally arrived, I was overwhelmed, but I think I fell in love with the camping part of it more than the hunting part. Don’t get me wrong, I loved the hunting, but I loved my grandfather’s camp cooking. He loved to make pancakes for breakfast.

Over the years, we went from Tent camping to a cab-over camper on the back of Dad’s truck. When I married, I bought a camper to get her off the ground. But I needed the truck for hunting, and I got tired of loading and unloading the camper. I bought a camp trailer. When my daughter was born, we needed a bathroom---well, you get the picture. Camping has been part of our lives and camp cooking has been part of the fun.

Now, I gaze at old pictures and marvel over the great campsites we used over the years. Sometimes we had a perfectly placed tree to hang our lantern. Sometimes we made camp furniture from fallen logs. Always, we had great discussions around the campfire.

Shortly after getting married, we started taking trips into the desert. It was a great place to get away from the crowds at Easter time. Now the ATV crowd is moving in, but it’s still a nice place to go. There are beautiful things in the desert, not seen at 25 miles per hour on the back of a four-wheeler. Keep in mind though, It’s a harsh climate.

Whether you hunt, fish, ATV, fly kites, or ride horses. Camping can be a great part of it. There’s nothing like riding into camp on your four-wheeler, or pulling your boat up to the dock, and sitting down to a hot Dutch oven meal. Cobbler tastes just as good in the mountains as in the desert. Your skillet works just as well in a motor home, as on camp stove, or campfire. Brats are delicious roasted on a stick.

Still, if you can't possibly get away, and work keeps you at home, there’s always your back yard, isn’t there?

Beep, Beep, Beep

2010-04-12T10:10:00.000-07:00

By Keith Fisher

While my family slept, I stood outside the trailer, basking in the glory of the new day. A layer of frost had formed during the night obscuring the view through the windshield of my truck. Over the field to the west, preparations were being made to handle the onslaught. A small car came through the Davis County Fairgrounds parking lot, and the driver honked the horn.

Well, it was more of a high pitched beep and the driver continued the beeping as the car went around the back of the buildings and parked on the lawn. That has to be Ranes, I thought. A man got out of the car with his boys. Yep, it was Ranes Carter.

I drove my truck over to unload my stuff into the taste of Dutch building. “Ranes,” I said. “You’re liable to get shot, honking that horn.”
“Just waking everybody up,” he said.
What a nice guy, I thought. He doesn’t want any one to miss any part of the convention.

The day had begun for many of us who attended the convention. The Dutch oven potluck dinner, the night before, had been delicious. With several pots of tempting morsels lined up, there was no excuse for anyone to be hungry.

I made orange hotdogs. I filled a 12-inch deep Dutch oven with hotdogs, cut in half. Then, I simmered them in two cans of cream soda for about 45 minutes. About an hour before serving, I poured the contents of a large bottle of Panda Express Orange Sauce, over the dogs. I let them simmer.

I’ve written about the convention before, so you know about the format. In building number one, There were demos and classes. Everything from Dutch oven 101, to making pizzas in a Dutch oven was talked about. Many cooks learned new things or were reminded of things they had forgotten.

Building two was for the vendors to display their camp cooking wares and gadgets. Many an innovative doohickey has been sold there over the years. Also, are the Dutch oven essentials, everything you would need to start cooking in your backyard.

Sharing that building, International Dutch Oven Society (IDOS), set up displays and sold recipe books and dispensed information. At noon, IDOS held an auction in this building. Ron Hill and Clyde Miller, Both former IDOS presidents, did a great job selling many useful items for camp cooking.

Moving South to building three, we found the Youth cook off. Teams ranging from 12 years to 17 years old competed for coveted prizes. I’ve been a judge of this cook off before, and I can say, the dishes those kids present would amaze you. This year, was no exception.

Sharing the building with the cook off, was Ram Cooking Supplies, a vendor, who provides quality utensils for cooking great dishes. They sold a steel mixing bowl big enough to bathe a large baby. They are always a welcome sight at the convention.

Also in building three is the Taste of Dutch. Every year, many cooks gather to provide samples for convention attendees. The type of cooking ranges from simple to elaborate. Cooks share secrets, samples, and encouragement.

Because of teaching, judging the cookoff, and laziness, It’s been several years since I cooked in Taste of Dutch. My wife and I used to be standards in the event. With all the talk, during the championships, about the good old days, I decided to volunteer. My wife, Wendy, had planned to take a few classes. I planned to cook three dishes, pack up, and enjoy the convention. I got roped into baking a pile of Rhodes Frozen Dough that had been donated by the company. Also, I baked Bruce’s two pots of pull-a-parts.

Wendy, stepped in, and never got to the classes, and by the time it was over, I’d cooked peanut butter cookie cake, potato smashers, peach dump cake, two pots of pull-a-parts, And a pile of Rhodes bread, orange rolls, and cinnamon rolls. All in all I cooked 13 pots of food, and Wendy did cleanup and served it to the spectators. Wendy also helped judge the cook off.

At the end of the day, IDOS held the annual meeting for members. I sat down for a while and had trouble straightening back up. Still, I had a great time.

It all started with the beep, beep, beeping, of Ranes Carter’s horn. He made up for it, though, by cooking breakfast for many of us. He made biscuits and gravy to die for. Don’t worry, I’m going to pester him until he gives me the recipe. Then, I’ll post it here.

In the meantime, here are a couple of simple recipes.

Potato Smashers

In a 14-inch Dutch oven, put a little water. Cube two medium onions, or one large onion. Cube approximately fifteen potatoes. Make enough to fill the oven (not quite to the top). Add water if needed and boil. Coals on the bottom only.

When soft, mash the potatoes with a little milk and two squares of butter. Mix in grated cheese and two packages of turkey bacon bits.

That’s it. Mix the cheese and bacon bits into mashed potatoes. Of course it tastes better in a Dutch oven.

Also,

Peanut Butter Cookie Cake.

I used a brownie mix according to directions. You could use a cake mix and use only ¼ cup water. 2/3 cup oil and two eggs. The idea is to make a thick batter. Thicker than a cake batter. With that mixed, spoon it into a 12-inch Dutch oven that has been sprayed with non-stick spray. Level the batter and add two packages peanut butter chips. Spread them around and push them into the batter.

Bake until a knife or toothpick inserted, comes out clean. Turn out of oven onto a cake rack, and let cool. When cool, frost with white frosting, and cut into squares. I used to use a white cake mix and one package of chocolate chips. But this time I used chocolate cake so I used two packages of peanut butter chips.

The Dutch oven convention happens every spring. There is also one in the fall that travels from place to place. Stay tuned to http://www.idos.org/ for info. Sometimes vendors offer fantastically cheap deals. Every time, however, you can taste great food, and learn smart tips. Plan to be there next year.

I wrote about a contest last week and one man mentioned he’d read my blog. I thought I’d remember, so I didn’t write his name down. Okay I admit to my senior moment. Could you make a comment or send me an email so I can remember? I’m talking to the man I sat next to, at the DOG. We’ll get the drawing going after I hear from you.

Next time, well talk to a few people about Dutch oven cooking, and how they got started. Well also talk about professional cooking and how it differs from camp cooking. We'll also have the drawing.

A Gathering of Iron Heads

2010-04-05T09:18:00.000-07:00

By Keith Fisher

Every year, a great opportunity is presented to the people of Utah, and the World. I’ve spoken about this before, and once again, I’m amazed that so many good folks don’t take advantage of it.

Every spring, International Dutch Oven Society, (IDOS) holds a Dutch oven convention in Farmington Utah. There is talk of moving the location, but it has been on the Davis County Fairgrounds for many years.

The event starts this Friday with a (DOG), Dutch oven gathering (Potluck party). Bring food. Cook it there, get a ton of tips, share some of your own.

Some of us will be camping, and staying over. You’re welcome to sit by my off the ground campfire and chat. I might have a few marshmallows to roast.

The next morning, Saturday at 9 a.m. the convention begins. There will be vendors, classes, demos, and The Taste of Dutch. I will be cooking free samples along with many others. You can help me, by suggesting something for me to cook. What do you want to eat?

Also on Saturday, there will be a Dutch oven cook off for youth. Terry Lewis is directing it, and he needs more competitors. Come see what these kids can do. I judged that cook off for a few years, and I know most of those dishes would give the adults a run for their money.

For more information on any of these events, or to enter your kids in the cook off, go to the IDOS website. See you there.

As an added incentive, if you find me at the convention, and mention you saw this blog, I will enter you in my drawing. If you leave a comment, then mention it at the convention, I will enter you twice.

The winner will get their choice of a Chuck wagon dinner bell, Camp cooking video, or Dutch oven candle. Now I have to remember to take them with me, Darn!

I Dreamed about Cast Iron

2010-03-29T08:26:00.000-07:00

By Keith Fisher

I had a dream (or nightmare) last night. I made some things I've never made before. Some of the recipes were pretty off the wall. I'll let you know how they turn out. Anyway I woke with a hankerin. Its time to get out there and cook.

Where I live, its spring, one-day and winter the next, but those warm days are perfect for cooking outdoors. In most households, its time to scrub the carbon off the barbecue grill and get the propane tank filled. Also, in Dutch oven households, there's some preparation work that needs doing.

Back when I started competing, I would pull out all my tools, spread them out under my carport, and brush off the rusty flecks. Then I would give everything a new coat of glossy black paint. The tools used with fire, got barbecue paint. The other stuff got a coat of cheaper spray paint.

This was also the time I would asses and repair. I'd check my tools for usability, decide if I needed to get another one, or would it make it through another year. My father was a milwright welder, so I handmade most of my tools, but there are other things, I won at cookoffs, or purchased because my heart just couldn't let it go.

Anyway, I cleaned everything up, with new paint, then, turned to the cast Iron. In competitions, my ovens needed to sparkle, so I always took extra care with them. I have ovens that look like my newly painted tools, shiny and black. Every once in while, however, I would find a neglected pot with too much oil coating the cast Iron. Invariably the oil had gone rancid, and I had to heat up the pot to burn the oil out and re-season.

My pots never went rusty, because with matching tags on the lid and the pot, I never stored a pot with the lid on. If I made a mistake, I could always brush out the rust and re-season.

After the ritual, I had clean, new looking tools, which begged me to fire and the coals. Spring had not sprung each year, until I cooked too much, and invited family and friends over to help eat my extravagance.

You can do this too. You don't need to prepare for cook offs in order to get your stuff out. If you have been cooking all winter, then you've already done it. Get those pots out, try out some new tools, repair the old ones, and heat 'em up. Get out there and announce the season. Cook something delicious—invite your family to help you eat it. Have fun, its going to be another great year.

Dutch Oven Delight

2010-03-23T11:28:00.000-07:00

By Keith Fisher

Yesterday, I promised to talk about things to do with Dutch ovens. The past few days we've talked about the World Championships, and I realize competing isn't everyone's cup of Herbal tea. Some people love cooking outside, some people (hushed tones) don't use Dutch ovens.

A lot of good folks use a skillet on the camp stove, or they've mastered the art of the barbcue. I posted an article here, once, and spoke about gas barbcues. I showed a picture of the bells and whistles and made me and many other men salivate.

Today I want to talk about the DOG. It's an acronym for Dutch oven gathering. There are families and clubs who get together often and have pot luck parties, centered around outdoor, (Dutch oven) cooking. You can join a group that meets once a month or so, for this purpose.

At a Dog there are people who can help you. They can teach you, you can teach them. you can swap stories and eat great food. I will give you information that will help you find a Dog near you.

In the meantime, I want to show you this poem, Written by Dee McMillan, and read by her, in the cook's meeting at Worlds. Dee is from Louisiana, living in Utah and She's a Dutch oven enthusiast.

The Life of a D.O.G.

A real dog, I’m not talking about
but Dutch Oven Gatherings also known as a cookout.
It is where friends gather around and cook in cast iron pots over charcoal
and you can do it any time in the heat or the cold.
Yep all seasons, summer, winter, spring and fall,
and it is a lot of fun had by all.
All kinds of cooking you can do
boiling, baking, and cooking stew.
New things folks are always trying
roasting, steaming and even frying.
It is something folks have been doing for hundreds of years
and from its popularity it will be going on a whole lot longer it appears.
Just throw a few coals together and get them hot
and prepare what you are going to cook and put it in the pot.
Put some hot coals on the ground
and then place your pot down.
Cover with some more coals and just sit back and wait
and when it’s done grab a plate.
You are never too young or too old to learn
and it doesn’t even matter if it burns.
It is all about being outdoors and being with friends
and it looks like it will never end.
Yep, I imagine when you get to heaven and beyond the Pearly Gates,
you will see some of your old cooking mates.
And Dutch ovens they will be gathered around
that’s where your old friends will be found.
But in Heaven a Dutch oven will no longer be made of cast iron, but of gold
so I guess Dutch Oven Gatherings will never get old.

Dee McMillan
3/18/2010

International Dutch Oven society has chapters all over. There are other Dutch oven groups that provide cammeraderie, also. Go to the IDOS website and check out the chapters. Also check out the links.

Also, I promised a recipe today. Click on the link and take a look. Remember this recipe is copyrighted.

What is a Field Judge?

2010-03-22T14:58:00.000-07:00

By Keith Fisher

“Hey, Virgil, what do you think of that corn field over thar?”
“It ain’t as pretty as that filed of wheat.”
“Are you crazy? The hog waller is prettier than that wheat field.”
“Come on, Lamar, look at the way those wheat stocks wave in the wind. It reminds me of the amber waves of grain from the song.”

I used to think of a conversation like this when I heard the term field judge. When I found out what they do, I soon found out their job is so much more.

In a Dutch oven cook off, the field judges keep watch over sanitation. It’s their job to make sure cooks use safe food handling practices, and take meat temperatures. Today, it’s for the safety of the taste judges, but in the days of sample distribution, it was to protect the public.

Traditionally, the winners of a cook off, were asked to come back next year and field judge, Now they are chosen by the event director. We had good ones at the championship this year.

I had the chance to speak with most of them and renew acquaintances. I asked them what it was like judging in the world championship.

Ron Hill said, “Very nice. Especially in this competition, these are all great cooks.”

Brian Terry told me, “It’s an excellent job. No responsibility—no pressure—I get to eat.”

“I like that idea too,” Bruce Tracy said. “The level of competition is so high, and the talent, so intense, that there’s not a lot for a field judge to help the teams with. They already know it all at this level.”

Kent Mayberry kept a close eye on procedures, saying, “It’s all about food safety.”

One of the duties of a field judge is to check Dutch ovens for cleanliness. What kinds of things are you looking for?

Well, today,” Kent said. “We lifted a lid on one of these ovens and you could smell an odd smell coming from the inside the pot. It’s just an automatic, not pleasant smell. It wasn’t quite rancid, but it was strong enough to wonder.”

“So I asked the team to take it outside, smoke it out, and re-oil it. Or what you can do is put water in and boil the rancid out. 99% of the ovens were good today, but you can smell when the oil has gone rancid, you get an initial shock.”

“It’s better to tell the team to boil it out now, then to let the food judges taste the rancid. If it’s rancid, I’m 99% sure they won’t advance to the finals.”

Brian, who was judging the finals on Saturday, said he didn’t smell the ovens. He just asked if they had cooked in them yesterday, or the day before. They had, so he didn’t need to check them.

On a personal note: Rancid oil isn’t the only thing a judge is looking for. In a cook off (Not the worlds) I came across a whole set of ovens that hadn’t been cleaned. There was food stuck to the inside of one of them. It was embarrasing to tell a friend they needed to clean their ovens before they could start.

So, guys if the cooks in this competition are so good, what exactly do you do?

Ron Hill said, “Try to look busy so I don’t get fired.”

“Even at this level, people make mistakes,” Kent said.

“If we see something really blatant we might mention it to them.” Bruce said.

Brian said, “I look for licking fingers. Keeping meat out to long, we check the meat temperatures to make sure they’re in the safe range, but in this level of competition, generally, there isn’t a problem.”

There was a time when the field judges were looking for reasons to remove points. I’m glad they have become a source of help to the cooks. If a cook makes a mistake, the field judges are there to help.

Listen to the rest of my interview with Brian and Bruce. They kept saying that the level of competition didn’t leave them much to do. So, I asked what kinds of things they would be looking for in different cook off.

Next time, we’ll talk about some of the things you can do in a Dutch oven. And a recipe or two.

The Main Event- New World Champions

2010-03-21T13:50:00.000-07:00

By Keith Fisher

When the smoke cleared, we listened as Ranes Carter made the announcements:

1st Place ~ Brian and Lisa Blodgett
2nd Place ~ Bev Shepherd and Pamela Lane
3rd Place ~ Wil and Jen Ward
4th Place ~ Rex and Laura McKee
5th Place ~ Dale and Dana Jensen

Click on this link to see the winners and pictures of what they cooked.

It was a great cook off, not because the dishes were all superb, but because it was like the old days. It wasn't the tent, but everyone had a good time. Terry Lewis remains the only person to win twice, and Omar and Diane will be back next year. Brian and Lisa Blodgett are great cooks and friendly competitors. We even had two teams from Brittish columbia. After not placing last year, Bev Shepherd and Pamela Lane came back and took second. Wil and Jen took third.

As I said it would be at the outset, What a horse race. I have enough material for several blogs, and I got to chat with many of my old friends. It was fun, chatting about the old days, comparing some of the rules of the past to today.

Many of us observed the quality of food is much better. I admit it would be hard, but as one former champion said, "The cooks today couldn't help but be better, they had us to learn from."

That is more true than arrogant. I learned from those who came before me. The great cooks who made beef stew and won.

Tomorrow, I will talk to the field judges (as promised . . . for three days). In the coming days, We'll talk to Rosa Sanchez, 2002 champion. We'll talk with Brian Terry and Bruce Tracy about the old days. Ron Clanton about his recollections of IDOS. Carol Hill, about how she got involved in Dutch oven cooking.

We'll hear from Ron Hill, and Kent Mayberry, former IDOS presidents, and showcase Dee Mcmillian, Poet and Dutch oven cook.

All of that, and since it's spring we'll talk about cooking in your backyard. It's warm today, time to think about getting out and cleaning up the the tools get those pots ready. On your mark, get set, and go.

The Main Event-Two Days Gone

2010-03-20T13:05:00.000-07:00

By Keith Fisher

The results for Friday are posted on the IDOS website but the teams who will be competing for the all the marbles on Saturday, are listed below.

Brian and Lisa Blodgett
Kim and Les Ferguson
Dale and Dana Jensen
Pamela Lane and Bev Shepherd
Butch and Diane Mayfield.

Good luck guys.

I’m sitting in the hospitality suite. It’s Saturday morning, and sleepiness gives way to anticipation. Eleven teams are making preparations, curbing their nerves, and renewing acquaintances.

All too well, I remember the feelings. When you dance in the big dance, it’s easy to get caught up in the carnival nature of the event. People stop by your cooking area and ask questions. You worry if your recipe will come out okay, and you wonder if it’s good enough.

All these things are distractions. Dana Jensen, from team 15, told me her distractions made her forget certain ingredients. She had to go back and add the things she left out. The confusion can cause even greater mistakes too. One team, a few years ago, decided they needed just ten more minutes to finish off their bread. At that moment, a film crew came by and interviewed them. The bread was forgotten, it burned on the bottom and they blame the incident for not winning that year.

Some times the anxious nerves can cause you to make really tragic mistakes. Usually, everyone times everything, but the nerves sometimes drive you change the schedule. Such is the case of the cooks who started cooking their stuffed pork chops too soon, forgetting they still had five hours to cook them. The meat was overcooked, and made them regret not keeping to the schedule.

As I inferred, in previous blogs, there are a million stories. Each team has a story that is never told. Many teams have stories they laugh about in the years that follow. I sat around a table yesterday with fellow former champions. We swapped stories and laughed about the tragedies were incurred on the road to championship. It was fun to relive the good times.

I promised to post an interview with a field judge this morning, but I’m going wait on that, and do a collection of thoughts from a variety of judges. Hopefully, I can persuade them to talk to me. Well, it looks like the cooks meeting is about to start. Let’s talk a little about that.

When all the cooks and crew gather, Ranes brings the meeting to order. Today, we talk about the rule that nobody can assist the cooks with suggestions. “I don’t care if you are the greatest expert there is, You cannot teach a better way to flute a mushroom,” Ranes said.

Apparently, there have been problems in the past when somebody made suggestions to one or the other of the teams and the rest of the cooks felt it caused unfair advantage. Also, there were announcements: The IDOS convention scheduled for April 10th, The Camp Chef Dutch oven gathering June 5. The Damon Faust memorial fund.

Eleven helpers who’s charge it is to bring hot water and hot coals for the cooks, stood and were chosen by the teams. Field judges are Brian Terry, and Bruce Tracy, both of them are World champions 1999 and 2004 respectively.

Ranes talks about punctuality. Dishes must be presented on time. If they are presented on time, the teams get 20 points. 0-5 minutes late loses ten points. 10 minutes or later, 0 points. In a cook off with close point spread like this, losing one point could make the difference between first and second place.

We are trying a new thing this year. In the interest of service to the spectators, there will be a Dutch oven cooking class after the dishes are presented. Then after the cook off, the students can get some hands on experience and brush shoulders with the teams and former world champions. Ranes asks for volunteers to help out.

Each competitor gets a logo embossed apron with their name embroidered on them. In the interest in cleanliness, take your apron off before walking to the bathroom.

After a few brief discussions, the meeting ends. Good luck to the cooks. You see, there isn’t a lot of mystery about what happens in the hospitality suite. Well, it’s time to get out and watch the main event. More later.

The Main Event-One Day Gone

2010-03-19T06:44:00.000-07:00

By Keith Fisher

After the first day, It appears that I was right. What a horse race it has been. Some of the teams I mentioned didn’t make it through to the finals. Everyone cooked High quality foods. Following, is a list of those who made it through, and will be competing on Saturday.

Wil and Jen Ward
Patti Stinnett and Kathy Nickerson
Steve and Natalie Wilson
Omar Alvarez and Alan Johnson
Rex and Laura McKee

I spent most of the day floating, from team to team. The dishes and techniques were all, top notch. It’s heartbreaking to come back year after year, then have to sit it out. I hope nobody takes it to heart.

A few years back, with the increase in number of cook offs and inflated numbers of competitors, a recipe contest was instilled as the solution. I don’t remember the details, but we didn’t qualify. We felt bitter, but it really hurt, to hear our friends ask why we weren’t competing. “We didn’t qualify,” was all we could say.

We came back the next year, and won the championship.

Yes it is subjective. As I told my good friend last night, Sometimes its not a matter of what you did right, or wrong. Judging is subjective. Every year, cooks put everything into what they make. Sometimes it’s the best they can do. They rip their hearts out, and either someone cooks something that wows the judges, or a judge is overwhelmed and just can’t choose.

It’s next to impossible to predict what judges will like. I’ve seen the very same dishes take last place in a cook off then, take first place in another cook off. It was the same dish, cooked the same way, by the same team, different judges. I’ve also seen field judges stress a rule more sternly than other judges do. Keep in mind, judges do the best they can, and you are not always going to agree with them.

So, why bother, when it’s so subjective? Well, why do figure skaters, skate? Dutch oven cooking competition gets into your blood. The family of friends you develop, the thrill of hitting the mark of perfection, the elation of a real fan base. These are all reasons, but the major reason: It’s fun. In 2005, We were tired of the work of it all. The loading & unloading. Setting up & taking down, subjective judges, and I’d just taken a job that required I work weekends.

We decided to make it fun. For the first time, I went in the hospitality suite. We relaxed. I achieved a goal that day. I’d been trying to perfect a meat recipe, any meat recipe since I started. It turned out perfect, and I was thrilled. Even with the meat, it was a huge shock when we won.

I know I’ve given a lot of personal references, but since I started writing these articles, I’ve been re-living. In today’s line-up, there is another horse race. It’s all leading up to the main event on Saturday. Will my heart take the stress? Hope to see you there. Come and shake my hand.

Tomorrow, I’ll have a little bit of an interview with a field Judge.

I'll have more pictures to show you later. in the meantime, here's some links to others.

one

two

three

What a Day

2010-03-18T20:57:00.000-07:00

I know, I've been writing everyday, but I had to leave before the results came in and Ranes hasn't posted them yet. I just got in, so I'm going to write in the morning. I had a great day talking with my old friends, and a lot of great cooking was displayed.

I'll tell you more tomorrow. Good night.

The Main Event-Hey! It Starts Tomorrow

2010-03-17T09:29:00.000-07:00

By Keith Fisher

The pots are seasoned, lists are made, and last-minute prep is in order. Our Friend Terry Lewis is cooking with Chef Bryan Woolley today at noon, on KUTV 2 in Salt Lake City. He’ll also be on the morning show, same channel, tomorrow morning.

The cook off holds great promise for many people every year. With each victory and defeat, there are many stories that go untold. I remember one year. We were still cooking in the pavilion, and a Japanese film crew came to town. They were there to film the cook off, and they highlighted a few teams. They went to their homes and filmed their families. They ate with them, and filmed them doing family things.

When the smoke cleared on that Saturday afternoon, the highlighted teams hadn’t won. Such, is the nature of the cook off, you never know who will win. Judging is subjective but it is blind. Every judge tries to make fair and impartial decisions. I’ll talk more about judging later, and perhaps interview one of the judges from this year, but today I want to talk about one of those stories.

In 2008, Omar Alvarez teamed up with Dian Mayfield and became champions. They came back to defend their title, but Terry and Tori Lewis won instead. Sometimes everything comes together and sometimes it doesn’t. We took 11th place in 1999. I’m sure it would’ve been last, but one team didn’t like how the cake was turning out so they started over. They were docked points.

So, fast forward to this year, Omar and Dian are back to retake the title. Omar will be cooking with Alan Johnson and Dian, with her husband, Butch. They go into the semi-finals on different days, but if they make it into the finals, they will be cooking against each other. This year promises to be a real horse race.

If they qualify Omar and Dian will compete against each other, trying to unseat the Lewis’ while some of the perennial competitors could move in like a wild card and take the whole thing. Some of the perennial teams, Like Bill and Toni Thayn, have been coming back every year for a while. They are great competition and good people. Everyone deserves to win.

To quote Ruth Kendrick when she won in 1998, “Sometimes the bear chases you, and sometimes you chase the bear. Today, we chased the bear. Doug Miller, a TV personality, and Dutch oven cook, Smiled and said, “Today you kicked the bear.”

There are many more perennials in the group, Such as Wil & Jen Ward, Michael & Debbie Hair, Brian & Lisa Blodgett, Ted & Connie Cromer, Bev Shepherd & Pamela Lane. I don’t have the space to mention everyone. All of them will be doing their best to collect the prize, and bragging rights. You see the quality of the cooking will be great, everyone deserves to win, and you never know who it will be.

The real point here, in case you missed it, everyone has a story that should be covered by the media. I know some of the teams better than others, but I’ll be rooting for all of them. I want Terry and Tori to win because it will make history. I want Omar and Dian to get into the finals for the same reason. If either of them beat the Lewis’, it will put one of them along side Terry, to have won twice at worlds. At the same time, I want the thayns or the Wards to win because it’s their turn. Everyone has a story and they deserve to shine.

Good luck to all of you, and have fun.

On a personal note:

Remember the cook off I mentioned above, when the Japanese film crew came? That was the year my wife was walking along side a handcart, when it hit a hole. A hot water container slipped and the water scalded her feet. With third degree burns, Wendy could’ve given up and gone home, but she stayed, and prepared her wonderful pie. She did all her duties, and spent a lot of time with a bag of ice. Then there was the time when a table leg folded up, dumping The Hill’s cake on the floor. The leg wasn’t secure and a tragedy occurred. As it turned out, they planned on a multi-layer cake so the presented one less layer.

Although these two stories were worthy of a feature there was no footage taken. I’ve seen many people compete through hardships that most people never knew about. I raise my glass to those who keep trying.

Cooking begins at Noon, Thursday and Friday, and ten a.m. on Saturday. Go and hobnob with the cooks. As Doug Miller use to say, “Each one of these cooks is the best there is.”

The Main Event- 1 Day, and Counting

2010-03-16T10:58:00.000-07:00

By Keith Fisher

As you know, we’ve been talking about the upcoming World Championship Dutch Oven Cook Off. I hope you enjoyed our interviews with Ranes and Terry. Remember there are 21 teams. Ten of them will be in the semi-finals on Thursday. Ten others will be in the Friday Semi-finals. Five will emerge from each day, and compete against last year’s champions in the finals on Saturday.

Each cook off runs all day and you can visit the IDOS website for specific details. Also, during the events, there will be demonstrations, and classes, to help you learn more about the art of Dutch oven cooking.

There is another cook off on Sunday for professional chefs. Theirs, is the opportunity to prove their metal. Although, many of them are trained professionals in the culinary arts, cooking in a Dutch oven, over coals, is a different experience.

Today, I wanted to write a little about the history of the cook off, and take us back to the days of the first one. It’s hard to do, however, since the founder lives out of state, and most of the people who were there, aren’t around much anymore. Logistically, it’s just not possible for me to carefully research my subject in the time allotted. Therefore I’ll depend on others to correct my facts as I trudge forward and write my brief history as I understand it.

The Worlds Championship roots grow deep into USU soil. As I understand it, the first cook offs were held on campus. In those days they often dug fire pits into the grass and most of the cooking was done on the ground. The event lasted for more than one day and the cooks were required to make a vegetable dish as well as bread, main, and dessert.

If you compare the old days to now, those cooks truly were authentic to the nineteenth century time period as reflected in the Festival of the American West, which the cook off was part of. Somewhere along the way, charcoal briquettes, and cooking off the ground became standard.

The cook off evolved into a one day, three-pot event, but remained a part of the festival.

Along with the cook off, came the creation of International Dutch Oven Society. Administration and rules were maintained through them. Because of growing interest, IDOS developed the concept of the satellite cook off, and many cook offs sprang up, sending winners of those events to the championships.

The formula was simple. A cook off would be held in conjunction with Founders Day, or other event. Spectators learned a little about cooking outdoors, and then were treated to free samples.

The Festival remained on campus for many years, but the cook off moved in 1997 to Jensen Historic Farms in Wellsville, Utah. We were all in one big tent and the rules stated we do our cooking on some kind of raised table, 18 inches off the ground.

There were other rules that came along and judging techniques changed. As I understood it, one of the reasons for the cook off was to promote Dutch oven cooking and to teach the spectators, so field judges watched for spectator interaction. Through it all, the dishes grew more sophisticated. Gone, were the days of winning with a beef stew.

When I got interested in cook offs, I watched Worlds that first year. I went around to other events and got a feel for how it was done. The Big Dance was held in August and was the culmination of the cook off, season. There were a few events after worlds, but they counted as qualifiers for the next year. “The season” began in May but the first major cook off, of the year, was at Orem Utah.

The last competition held under the tent, was in 1999 when Brian Terry & Kent Mayberry won. The next year was held in the new pavilion located on the grounds of the American West Heritage Center, next to the Jensen Historic Farm. The cook off would never be the same. I missed the tent.

Along with other logistical problems, we had to carry our heavy equipment from the parking lot to the pavilion. Then, they offered handcarts. (Everything had to be authentic, even when protecting the lawn).

in 2001, IDOS, who owned the name of the cook off, and The USU festival committee parted ways, and in 2002, the event was moved to the International Sportsman’s Expo show. The logistics of cooking inside a building, lighting, and getting in and out, replaced the challenges of flies, wind, and weather. Also, because of many reasons, I’m sorry, but they don’t offer samples anymore.

On a personal note: Cooking in that building with the implied lighting and atmosphere seems to hamper many cooks. It’s hard to tell if your bread is really done, and the climatic control messes with cooking times and temperature.

The event changed to March, and the numbers of cook offs increased. As a challenge, with the Greater Wasatch Dutch Oven Society, I introduced a qualifying cook off held outdoors in January. Other events popped up, each one, with a new theme and cook’s challenge. The season now starts in January and ends in December.

There were brief episodes of change, then changing back. They were mostly just qualification issues. For a while it was a recipe contest to determine who would be invited. Now, we’ve gone back to the old way of qualification, but because of numbers, qualification means you are invited to compete in the semi-finals.

It has been a long road with a lot of challenges. Many selfless acts have been performed in behalf of the event. Many long hours were expended. Egos and hurt feelings often got in the way. Exhaustion takes a toll, but there is something that keeps this cook off going. Something drives the competitor to keep trying, year after year. Perhaps it’s to hear your name become synonymous with World Champion . . .

In 2005, My wife and I became the 20th World Champion Team. This year is the silver anniversary. The tradition continues.

Other than good food, and salivating spectators, one thing hasn’t changed. Cooks are still asked to teach the spectators. That effort has launched many enthusiasts on their way to the magic, (Some say madness) of Dutch oven cooking. See you at the Big Dance.

Come back tomorrow for more about the cook off. In the meantime, go to the IDOS website and get your discount coupon.

The Main Event- 2 Days, and Counting

2010-03-15T10:57:00.000-07:00

By Keith Fisher

Today, in our series, we're talking to Terry Lewis. Along with his daughter, Tori, he won first place in the cook off last year. Because they won last year, they have the opportunity to come back and defend their title, but Terry has the distinction of winning the cook off before.

Thank you for being here, Terry. I know you must be busy with work and last minute preparations. Lets get right into our interview. What year was that, when you won the first time? Tell us about that day.

The first time I won was in 1996, and I cooked with Tori's mom. It was the last year that the Festival of the American West was held on USU campus.

I’d undergone back surgery 2 weeks before, and was recovering at the time. I don't remember a lot except everyone was so nice to me, they wouldn't let me lift anything heavier than a Dutch oven lid.

Well, then, it’s good you came back last year, because now you have a clear memory. :) With the exception of a few, most of the previous winners of the cook off have pretty much retired from competition, and you did too, for a while. Other than needing a clear memory, what made you decide to shoot for the title again?

I did miss the thrill of competing, and the many good people I met in the Dutch oven world. But, it was Tori who brought me back. She pestered me for about a year to do some cook offs with her.

The experience has been amazing, and it has been something constructive we have done together.

That’s great, to have something you can do with her. I’m looking forward to when my daughter wants to try the cook offs. She has her own Dutch ovens but she hasn’t decided to compete yet. Is Tori excited for this year? What are her duties in your partnership?

Tori is very excited to be at worlds again. She is a sweet spitfire. Her duties at a cook off are to keep the area clean and organized, which she does very well. She helps me with the recipes and timing. She interacts with spectators and has become quite a good little cook. Tori, also, has a calming influence for me, relieving stress and keeping me focused. Her famous quote, “Just shut up, breath, and get to work.”

You two work well together. I know that helps a lot. I’ve seen teams that got in each other’s way and things just didn’t go well. As I remember it, you qualified for the 2010 championship by winning at the Klondike Cook off last year, with your brother as your partner. At worlds you cooked with Tori after qualifying in 2008. Since you've been invited back with Tori, Will Stuart compete against you at worlds this year?

Yes my brother Stu, and I, won and qualified for the 2010 worlds before the 2009 worlds. I had planned even then, to cook with Tori. If I replaced her she would murder me. Stu had planned on cooking with his son this year, but work schedules made it impossible for him.

That’s too bad. The grudge match scenario would have been exciting. It would be even more exciting if you guys fought over which family recipe you took to worlds. What did you cook last year? Will your menu be better this year? Tell us about what you're cooking this year.

Last year we made crown roast of pork with wild rice stuffing and a cranberry glaze, apple pear pie, and Tori's favorite rolls. I have always been the one to decide on what we cooked, so this year I had Tori make part of the decision. Plus my good friend Damon Faust challenged me to do a stuffed bread.

This year we are cooking BBQ baby back ribs with buttered almond rice, caramel pumpkin cheesecake, and chicken stuffed tarragon rolls. I’ve gained 10 pounds while practicing these recipes.

Having Judged at Worlds last year, I got to taste your recipes and they were delicious. Also I think you made the ribs at Klondike. Makes my mouth water just thinking about them.

For my readers who don’t know, Damon Faust, a great man and a Dutch oven cook, passed away last year. He will be missed in Dutch oven circles.

So, Terry, you promised to try stuffed bread. I've noticed a tendency toward stuffed bread dishes in the competitions, along with gourmet quality menus. It seems to be a departure from the traditional Dutch oven fare. How do you feel about the trend?

I don't really like the idea of stuffed breads, I think that you can't really judge the quality of breads when they have all those goodies inside.

As far as gourmet foods, I like it, because it shows how truly versatile the Dutch oven is. You can cook anything in the black pot.

Yeah, they are versatile, and I suppose it was inevitable to graduate to gourmet, It separates the competition, but I’ve seen a lot of basic recipes win. I saw your dishes from last year and they were pretty straightforward. Do you think the average camp cook will have trouble making some of the recipes from competitions these days?

If a person has any experience with the Dutch oven, I believe they can have success with the recipes.

Just read them over to see if you have any questions, then ask the cooks. Most all Dutch oven cooks are willing to share their insights. I get asked all the time if I share my “Secrets”—I have nothing to hide!

I do think you have to find your skill level and start with recipes there, and then challenge yourself by trying new things.

It’s true. Most Dutch oven cooks feel flattered when someone has a good experience with their recipe. I once heard from a cook in Northern California. They tried my recipe and loved it. They sent pictures and everything. The funny thing is, it was adapted from something I saw on television.

So, Terry, Now that you're getting ready to come back and defend your title, do you feel like you're in the gun-sights of all the competitors?

Its funny how Dutch oven competitors are, we enter the cook off with the intention to beat everyone. We also do, or share, anything to help those we are cooking against. I expect it to be the same this year.

Yes, having the title puts us in the "sights", but I kind of like it.

Yep I know how you feel. In another interview, I mentioned that Wendy and I were the first team to be able to come back the next year and defend the title. It felt good to have my peers think of me as someone to beat.

I think there are about 20 teams who plan to win this year. If you win, yours, will be the first team to win two in a row. Are you ready for the notoriety?

I have actually had a bit of a hard time with that one. I feel like I reached my goal and feel selfish wanting more. Our goal this year is to have fun, meet some new friends, and do our best!

For me meeting new people, seeing old friends, and spending time with Tori is a WIN already.

That’s the secret isn’t it? You are a great camp cook, and I know my readers want to be like you. When did you start cooking in Dutch Ovens and what made you want to compete in the first place?

Dutch ovens have been in my family for generations. We came from frontiersmen & women, and cattle & sheep-men. We’ve always had Dutch oven food at family reunions and ward parties. I loved it. I love to eat, so I had to learn.

Tori's mom and I took a class from the Kohler brothers and their families up Logan canyon in the early 90's, I was hooked on it ever since. I watched the Worlds cook off from afar and decided to join in. We took 3rd in worlds that first year, and that was our 3rd cook off ever.

A Dutch oven tradition to be proud of. For those who don’t know, Mike and Wally Kohler, with their families, Were some of the original members of International Dutch Oven Society. They were some of the first competitors, and taught many people about the art of Dutch oven Cooking. Thank you for talking with us, Terry. Good luck this year, and remember, don’t stress. You’re just cooking dinner.

Come back tomorrow for more about Dutch oven cooking and the Cook off. We are counting down the days until the MAIN EVENT.

The Main Event- 3 Days, and Counting

2010-03-14T12:13:00.000-07:00

By Keith Fisher

Again we wish to note: The author of this blog has not been compensated for mentioning any products or comercial enterprize.

Three days! Good thing I don’t have to come up with a delectable recipe this year. Today is Sunday. I hope you're planning a backyard party. If not, I hope your itching to get outside and cook something.

Today, we’ll finish our interview with Ranes Carter. As you’ve been reading for the past two days, he is the director of the IDOS World Championship Dutch oven Cook Off. Ranes has been pretty patient with me and he’s anxious to get back to his punch list. After all, if he doesn’t get it done . . . well, we’d better let him get back to it.

Getting right to it and continuing where we left off, I promised we’d talk about what the spectators can expect. So, tell us, Ranes, What can a spectator find at the event? Will non-Dutch oven cooks find information and inspiration? Can they talk to the competitors?

The Dutch Oven cook-off really is a site to see. Watching the cooks prepare those three dishes from scratch, on site, using nothing but charcoal and cast iron in five hours is pretty impressive. That alone is worth the admission fee.

IDOS will have a booth where you can sign up to become a member of IDOS, purchase current and past WCCO recipe books, and purchase other IDOS merchandise. Two of our sponsors, Camp Chef, and Lodge, will have product available for purchase.

The cook-off area is in the Northwest corner of the Sandy, Utah Expo Center. There are bleachers for the audience and spectators to watch all of the action. The cook's are separated from the public by a waist high horizontal bar and fabric screen. This allows the audience a full view of everything the cooks do. Audience interaction is encouraged. Most teams will be more than happy to answer any questions you might have.

In addition to the teams cooking, Colleen Sloan, a Utah local Dutch oven educator and recipe book author, will be heading up a team of demonstrators. The team, made up of Dutch oven enthusiasts, recipe book authors, and some of our sponsors, will be teaching classes in the back corner of the building. The subjects include product demonstrations, Dutch oven basics, knife sharpening, and other skills. There will be a class every hour, on the hour, during the whole event. There won’t be any demos during the cook off judging period.

An addition this year is an interactive demo that will take place after the final announcements on Saturday night. ISE patrons will be given the opportunity to take quick class with Colleen, then move to the cooking pit for some hands-on experience with some of the teams.

It sounds like there is something for everyone, but what if a person gets tired of cooking demos? Are there other things to do?

This Dutch oven cook-off is held in conjunction the International Sportsman's Expo held at the South Towne Expo Center in Sandy Utah. Besides the cook-off, the ISE show has an archery area, a fly fishing area, a fishing 'pond' for kids, a dog jump area, and many other items of interest for the whole family. You should be able to find something to do for many hours. If you need a break, feel free to sit in the bleachers and watch the show.

How much is the cost?

Admission to enter the ISE show is $12.00 per adults. Children 15 years old or younger are free. The cook-off is a part of the ISE show and is included with that admission.

Sounds like a big bang for the buck. Since you are the director of this huge event, I bet you’re anxious. What is it like for you? How long is your punch list?

Anxious is an understatement. This event has literally consumed most every waking moment for me... and more than a few dreams.

I think I started working on the 2010 event a few moments after I made the final announcements for the 2009 event. The day after the 2009 event, I started writing notes on what I could have done different, things I could to do to make the event better, things I wish I wouldn't have done, and so on.

I asked many others to offer their opinions on the event and I compiled all of this information so I wouldn't forget. I was very hard on myself for a few months after last year's event. I have spent the last year going over the details of last year's event and what I am doing for this year in order to make this event bigger and better. I really have put my all into this event.

In addition to being the 2009 and 2010 IDOS WCCO chair, I am also the IDOS cook-off liaison. I think these two roles work nicely together in regards to planning the WCCO. By being the cook-off liaison, I try to stay up to date on any Dutch oven cook-off. Because I kept track, I was able to list all of the IDOS sanctioned cook-offs and the winners of those events on the IDOS forums. That meant I knew exactly who had qualified for the 2010 event shortly after they qualified.

Last fall, I contacted these teams letting them know about the registration process for this year's event and some of the details and expectations for this year's event. This is the first year that teams were able to register for the event online. And, the teams were given the option of paying the $50.00 registration fee using Pay Pal. The online part of it has really helped with communication between IDOS and the teams. I feel it made the registration process much quicker and easier for all.

As I said before, the registration deadline was midnight on 31 December. Many of the teams registered the last week of the year and a few registered hours before the deadline. A couple of teams that really wanted to attend missed the deadline and I had to turn them down.

Registration includes recipe submittal via email. Everyone, except last year's champions, had to submit two sets of recipes: a main, bread, and dessert dish for the semi-finals. Also, a main, bread, and dessert dish, for the finals. Last year's champions will defend their title during the Finals and only had to submit one set of recipes. It totals 135 recipes: 45 mains, 45 breads, and 45 desserts.

During the first couple of weeks of January, my wife and I went through every one of the recipes. I transposed them from the original document and put them online. Some of the recipes had to be rewritten for clarity, and some needed to be deciphered completely. Putting the recipes online facilitated team approval of the edits. I’m pretty sure this is the first time we’ve had this much communication.

Once my wife and I finished editing, and all the teams approved the changes, the recipes were turned over to Hyrum Rappleye to be formatted for the recipe book. Hyrum proof read every recipe and found a few mistakes that I missed. I contacted the teams about any issues we had and got them corrected.

When Hyrum finished his work, he sent a PDF copy to the IDOS President, Kent Rappleye, for review and approval. Kent spent another couple of weeks going through each recipe with a fine-tooth comb. Kent found errors that Hyrum and I both missed. I think this process took a lot out of all of us.

The next step was to schedule the food judges, and field judges. Cook's Assistants, and many other helpers. For the 2009 and 2010 WCCO cook-off, all dishes are presented at one time. Each team has five hours to prepare and cook a main dish, bread, and dessert. With 10 teams on Thursday and Friday, and 11 teams on Saturday, there will be 30 to 33 dishes all presented at the same time. Much too many for a few judges, so I scheduled three judges per category.

That equals nine judges per day. Nine judges over three days, is 27 judges. It takes a little time and effort to locate and schedule 27 people to judge, but I feel I have a great line up of judges this year.

There are about 150 people involved with this event that I call the "Cast and Crew". This is made up of cooks, cook's assistants, food judges, field judges, charcoal starters, demos and classes, helpers in the Hospitality Suite, helpers in the IDOS booth, audio / video, photographers, and a few others. That's a lot of scheduling and planning. It is amazing how many people are so willing to help in any way they can. IDOS is made up of a bunch of great people!

So, yes, I am anxious for this event. I really do think about it constantly, and have for many months. It has taken over my life in many ways. Honestly, I’ve put so much time and effort into planning the 2010 event that I had most everything planned a week or so ago.

So, for the last few days, I’ve had the feeling I needed to go-go-go, yet pretty much everything is done, everything is planned. Not having anything to do is really adding to the stress. I know that might sound odd to many, but having things so organized weeks before the event is a little scary. And not having a task to occupy my thoughts causes me to continuously think about everything. Yes, anxious is a gross understatement.

Sounds like you’ll need to take a cruise when it’s over. But as Lucile Ball was fond of saying, “If you want something done, give it to a busy person to do.” You worked miracles last year, I’m sure this year will be even better. You mentioned your “cast and crew" and how much you learned while you helped out. Can anyone volunteer? I’m sure my readers would like to be a judge.

Absolutely, although, it's a little late for the 2010 event. I’ve had all the positions filled for about a week now.

Of course, most everyone who has tried Dutch oven cooking, knows how great the food is. Once these world-class teams present their dishes you can't help but wonder what it takes to be a Food Judge.

Actually, being a Food Judge is much harder than simply enjoying the food. As an example, I'm not a fan of olives. As a Food Judge, I might be required to eat a dish that contains olives. I need to put aside my opinions of olives and attempt to judge every dish equally and fairly. It really is a very difficult job and takes some skill.

The Judges I have scheduled for the 2010 event are made up of professional chefs, culinary educators, and cookbook authors. Past world champions. There are chefs from local restaurants. Some local media, and a few other Dutch Oven enthusiasts.

Having been on the list of food judges, I can testify it is hard. Plus you need a thick skin against hurt feelings.

Thank You, Ranes. You’ve given my readers a lot to think about. I hope they will take your suggestions and experiences and apply it to their backyard and camp cooking experiences. Don’t be afraid to compete. If you don’t take first place, so what? At least you’ve had fun.

Tomorrow, we’ll interview Terry Lewis, He's a 1996, and 2009 world champion and he's coming back this year to defend his title. This series will lead up to the MAIN EVENT. Plan now to be there for all or any part, of the cook off. I think you’ll enjoy yourself. If you missed the links you can find information at these links.

IDOS

ISE at SLC

The Main Event- 4 Days, and Counting

2010-03-13T06:13:00.000-08:00

By Keith Fisher

Note: the author of this blog has not been compensated for mentioning any products or comercial enterprize.

We’ve been talking about the IDOS WCDOCO, or Worlds, as some of us call the Championship Dutch oven cook off. I hope you’re getting excited to see who wins. Remember the semi finals begin on Thursday March 18, but the finals are on Saturday.

We’ve been interviewing Ranes Carter. As the chairman of the cook off, he’s the go to guy. Shall we continue with our questions? By the way, I felt sorry for him last night, and let him go home. It was something in his pathetic eyes.

Ranes, let’s talk about the event. According to my calculations, this year marks the twenty-fifth anniversary of The World Championship Dutch oven cook off. That’s quite an accomplishment.

Yeah, The event was held at another location and had a different title in the past, but it has been considered the big event of the year for many years. I'm not certain at what point the cook-off moved to the ISE show, or, when the title of the event was changed to World Championship Cook-Off. There is a list of past champs in the IDOS forums starting with 1990, and there is a plaque with a list of names from 1990 until today. The names Keith and Wendy Fisher are listed as the 2005 World Champs. Those names sound familiar to me for some reason.

Yes, it’s an honor to be part of the group. As I understand it, the event started out on the USU campus, I remember when we cooked in a tent behind the Jensen Historic Farm in Wellsville, Utah. We were part of the Festival of the American West then. Just for the record, we moved to the ISE show in 2002, but what is the process, how does a cook qualify to compete in this event?

There are a couple of ways. You can win an IDOS sanctioned cook off. Or be nominated by your IDOS chapter.

In order for a cook-off to be considered an IDOS sanctioned event, the cook-off must meet a few basic requirements. First, the contestants must cook at least a main dish, a bread dish, and a dessert. Other dishes can be made, but those three are required. Second, the teams and the cook-off must follow any local or state health codes. Third, you must have fun.

A local cook-off has the freedom to vary in regards to rules and requirements. The rules could require teams to use a specific ingredient, like beef. Or the regulations might allow more than two members in a team. Or they might require that each team prepare side dish.

Many cook offs will include a "Youth" or "Novice" category and require a main dish, or bread from those categories. Each cook off director has the freedom to mix things up a bit and make the cook-off unique and fun. Many events will attempt to follow the official WCCO rules to keep the event consistent with the WCCO.

In those remote areas where cook offs take place less often, or not at all, IDOS chapters have the option to nominate a team to enter the WCCO.

And some of those chapters hold their own little cook off to determine who gets chosen, right? How many teams are scheduled to compete in the event this year? And where do they come from?

There were 23 teams that registered before the 31 December deadline. Then, a couple of teams had to be turned down because they missed the dead line. One of those 23 teams, are Terry Lewis and his daughter Tori. As last year's champions, they will compete during the Finals on Saturday.

Two of the 23 teams that registered had to back out recently for personal reasons. This leaves 20 teams for the Semi Finals. 10 of those will compete on Thursday, 18 March. The other 10 will compete on Friday, 19 March. Five teams from Thursday and five teams from Friday will move on to compete against last year's champs on Saturday. Terry is the only two-time World Champ. His first win was in back in 1996.

Most of the teams are from the surrounding states of Utah, Idaho, Oregon, Montana, and Arizona (the two teams that dropped out were both from Arizona). One team is from Iowa. Another is from Louisiana, and we have two teams coming from Canada.

Wow. They are from all over. I remember a team from Japan. I think it was in 2001. It’s great that we invite the winners from last year to come back and defend their title now. Wendy and I were the first team to be able to that, you know. We didn’t have to qualify for 2006.

So, Besides the prestige of winning, What are the prizes this year?

The biggest offered prize is cash. The first place team will earn $2,500, second place is $1,000, third place is $750, fourth is $500, and fifth is $250. The remaining six finalist will get $100 each. Lodge and Camp Chef will both offer prizes. But the biggest prize of all is the title of World Champ. This year, it will be a difficult title to earn and will be well deserved. This will not be an easy competition.

Yeah, it’s getting harder each year. Part of me is glad I’m not competing. I’m thrilled, though, to see prizes for anything lower than third place. That’s how it used to be, but there was a time when that didn’t happen.

Once again we ran out of time, but as a spectator you might me wondering, “What’s in it for me?” Come back tomorrow and we’ll ask Ranes.

What’s that? Yes, Ranes, One more day. Don’t worry I’ll make it worth your while. After all, what would the police say if I told them . . .?

See you tomorrow folks.

The Main Event-5 Days and Counting

2010-03-12T12:05:00.000-08:00

By Keith Fisher

Note: The enclosed interview has been slightly edited, any brand names have been noted, but neither, the author, or the interviewer has been compensated for mentioning the names.

We are continuing our, World Championship Dutch Oven Cook Off, series today. Incidentally, that’s WDOCO, or WCCO for all you acronym loving folks, and just plain, Worlds, for those who compete. The world championship has always been a big dance, ever since the concept of Dutch oven competitions came to be. There are other cook offs with bigger prizes, but this cook off is the main event.

Today, we are following a busy man, waiting for a melt down. As the director of the cook off, Ranes Carter is the man of the hour. With so many details to take care of, you can image how busy he is right now, but I tossed a rope on him to ask a few questions.

Ranes, How long have you been involved in Dutch oven cooking? Have you competed?

I consider myself a culinary professional, though a former professional is a better title. I started my culinary career as a dishwasher, then a side cook. I joined the military and was a cook for the General's Mess Hall in the 82nd Airborne Division in Fort Bragg, NC.

I followed my military career by going to Pennsylvania Institute of Culinary Arts where I was valedictorian of my class. I only brag because I wasn't the best student in high school and seemed to really excel in the culinary arts program. My last professional cooking job was as a catering manager for what is now Utah Valley University. It was Utah Valley State College during the time I worked there, 1996 to 1997.

In all those years of cooking, I was aware of cast iron skillets, but had never been introduced to a Dutch oven. Oh, how I wish I would have known about Dutch ovens sooner. I can think of many private parties that would have been so much better with some Dutch oven cooking.

A few years back, the fall of 2005, my family and I started taking Sunday afternoon drives in the mountains. This brought back memories of camping from my younger years and I felt the need to get back out in the outdoors. I started researching camp cooking and came across the hobo stove and a few other homemade items. My buddy and boss asked why I didn't use a Dutch oven.

A week later, I had a boxed set of cast iron from Sam's Club. The set contained a 12-inch flat bottom Dutch oven, a skillet, and a griddle all with bags. There was a hot pad and lid lifter included. All of this was in a wooden crate and only 40 bucks. That Wenzel brand Dutch oven is still my favorite. I now have about 15 Dutch ovens ranging from a 5-inch (candle ovens) to a 16-inch and a few in between.

After getting my Wenzel, I posted a question about Dutch Oven cooking on a local, hobby forums. UTAG to be exact. The response was a link to IDOS. Reading the IDOS forums, I learned of a few local Dutch Oven cook-offs in the summer of 2006. One of those was in Springville, Utah where I got to watch Scott Clawson and his brother David. Little did I know how much this encounter would mean.

That fall, September 2006, I entered my first Dutch Oven cook-off. It was the Weber County cook-off held by Bruce Tracy, the 2004 IDOS WCCO champ. I didn't own a cooking table and only owned a couple of ovens. I make breaded chicken served with multi colored pasta and ratatouille for my main dish. My bread, which I wasn't required to make as a novice, was Rhodes dough rolled in ranch dressing powder. My dessert was a pumpkin cake that was a little more advanced than a dump cake. During the cook-off, I noticed most people served their dishes on an inverted lid. I flipped over my Pumpkin Cake on a lid and found I had pumpkin pudding instead. I pressed the mass into a pie like shape and presented it anyway. I doubt anyone has scored as low as I did, during that cook-off. So much, for me being a professional.

The next weekend, I competed in the Salt Lake County Cook-Off chaired by Lance Kingsford, the 1993 IDOS WCCO champ. I made Chicken Cordon Bleu with a smoked gouda and mushroom duxelle cream sauce. It was out of this world. My bread was Rhodes dough rolled in a chipotle ranch dressing powder. My dessert was an chocolate Amish Friendship bread with sliced bananas and strawberries. I did MUCH better on my second attempt.

I still didn't own a Dutch oven cooking table and ended up borrowing one from Scott Clawson. At the time, Scott was the director of the Storm Mountain Chapter of IDOS. Scott brought up the Storm Mountain chapter and the membership fee for IDOS during the day. I felt some obligation and appreciation for the loan of Scott's cooking table and ended signing up for IDOS that day. I guess I have Scott to blame for everything that has happened since then.

Later that year, I started thinking of holding my own cook-off. Living in Lehi, I knew about the Lehi Rodeo that takes place the last week in June. In January of 2007, I started working on my first cook-off. That June, I chaired the 2007 Lehi Rodeo Round Up Cook-Off. This event was different than many of the other local cook-offs and just might have changed the way many of the local cook-offs are ran today.

In February of 2007, I was elected as the Assistant Director to the Storm Mountain Chapter. I think I sort of took over the Storm Mountain Chapter from there.

That March, I was a cook's assistant for Omar Alvarez and Dian Mayfield at the 2007 IDOS WCCO. Scott Clawson and his brother, David, won the cook-off that year. In April, I had a vendor booth at the Spring Convention selling Volcano Ovens and Blair's brand potato chips.

That fall, I teamed up with Shawn Conlin, son of Ross and Angie Conlin. Ross was the IDOS President from 1994 to 1998. Shawn wanted to go to World's, so we competed almost every weekend for five or six weekends in a row. We finally won the last cook-off of the year.

As a former professional, I knew I would not be allowed to compete at World's. Later that year, I held a "Last Chance" cook-off for the Storm Mountain Chapter. This was a cook-off to qualify a team for the WCCO and a chance for the Storm Mountain Chapter to nominate a team. Ted Cromer came in second place and Shawn asked Ted Cromer to compete with him in 2008. Dian and Omar won the WCCO in 2008.

In that year, I ran the second Lehi Rodeo Cook-Off, which was even better than the 2007 event. That March, I was a cook's assistant for the WCCO and Cast Iron Chef Challenge on Sunday. That April, 2008, I ran the Taste of Dutch for the IDOS Spring Convention. Kent Rappleye was elected President of IDOS that year. A few months later, during the Camp Chef DOG event the first weekend in June, Kent asked if I would be willing to run the 2009 IDOS WCCO.

I was floored and a little shocked. I took a month or so before I finally agreed.
Since then, I’ve become the IDOS cook-off liaison, the IDOS forums moderator, and I am the 2010 IDOS WCCO Chair.

Hard to believe that I had not heard of a Dutch Oven five years ago. In that five years, I have competed in about 7 or 8 cook-offs, held 4 local cook-offs of my own, been a field judge or food judge in many cook-offs, I became the cook-off liaison for IDOS, I became the forums moderator, and I am again the chair for 2010. And, I am working with the Spring Convention Committee for 2010. I have been in communication with Dutch Oven cooks from all over the world. I’ve made friends that might last my lifetime and I’ve learned a lot about myself. I can only hope that I’ve been a valuable asset to IDOS.

And you have. Wow, that was quite a story. I didn’t know you trained professionally. Looks like you met all the right people, and they helped you along the way. Cooking with Dutch ovens in Camp is a different experience. Thanks for showing my readers how easy it is, to get started.

Well, we’ve run out of time for today. But I’ll be back tomorrow with more of our interview. In the mean time, take your cast iron out of your food storage and start cooking. Then plan on attending the cook off. Ask your questions. The cooks are friendly.

Uh, what’s that, Ranes? Don’t worry I’ll untie you after the interview. Meanwhile I think I’ll make a cobbler. Don’t worry, Ranes, I’ll give you some. :)

The Cooks are Raring to go

2010-03-11T13:56:00.000-08:00

By Keith Fisher

"Are you ready to Rumble?" This question asked at many Jazz basketball games, Ought to be asked next week. The annual IDOS World Championship Dutch Oven Cook off is slated for March 18, 19, and 20. It will be part of the ISE Outdoor Expo in Sandy Utah.

2010 will mark the silver anniversary of this event. It started in 1985, on the USU campus in Logan, Utah and has been the jewel in the crown of many a Dutch oven cook.

Sorry, though, because of heatlth department and contractual reasons, the cooks can't provide samples. but you can hob nob with the best and learn their secrets. Also, there are classes coinciding with the cook off to help anyone learn how to have fun with Dutch ovens.

Keep an eye on this blog for more information, news, interviews and prize giveaways. until then, there is more info on the IDOS website

The Wheels of Progress-or Were they?

2010-01-12T10:11:00.001-08:00

By Keith Fisher

Back in the late seventies and early eighties, I heard a lot of rhetoric about Provo Canyon, and the North Fork subsidiary. South Fork was already mostly, in private hands. Traffic, and auto accidents was discussed, and the need for a wider road. Also discussed, was the state of North Fork under the direction of a rich guy.

Can I take you on a journey through my memory? In my childhood, before population grew, there were many magical places. Places like the old Geneva Resort, Saratoga park (With rides), and Provo canyon. None of which exist today.

Provo canyon was a narrow two-lane road with quaint picnic grounds strung out through the canyon. In those days, if you traveled up the road in the late afternoon, you could see campers lighting fires and experience the smell of fresh caught fish, frying in the open air. But there’s more.

I took a drive, to recharge my brain the other day. I drove up the canyon searching for unfiltered sunshine. I needed to get out of the haze caused by an inversion in the valley. It took fifteen minutes to get to Deer creek dam on a four-lane highway. I continued to midway, turned around and came home.

During that night, I remembered things I miss. Things my daughter will never see. What ever happened to the Chalet? To the claim jumper, (Although it wasn’t all that quaint) to Nunns power plant, Rotary Park, and the Bridal Veil Falls Tram? There were old places and wide spots in the road. A river, that flowed past cottonwoods and pines. Bringing back the Heber Creeper (Heber valley Railroad) was a great idea, but even that, changed the canyon.

I lament the loss of The Chalet Café. It was an old roadhouse, with the character that went along with that image. My parents never stopped there, I’m sure, because people drank beer in the place, but when I got older, I stopped in, and found the remnants of an old lodge with wood paneling, uneven floors and antique furnishings. The food was terrific, like mother used to make. Whether I stopped, or not, sometimes depended on where I was going, and how fast I needed to get there. I took comfort in seeing that place at the branch of South Fork.

When I was a kid, Wildwood and Spring city were places for rich people with summer homes. I couldn’t go there, but they were landmarks too. North Fork and the Alpine Loop were completely wild above Aspen grove before a movie star began to buy the mountain. Then, Timp Haven turned into Sundance, but you could still camp at Stewart falls via backpack trip.

The rhetoric I heard spewed by lawyers, talking about preserving the character of the canyons and keeping our wild places, wild, didn’t hold much value. I hardly ever go up North Fork anymore, because they’ve turned it into a rich man’s vision of nature. I feel like I’m a poor relative, treading in places I’m not welcome.

There was a time, in my childhood, when my family picnicked in the canyon. We laid out blankets on the orchard grass. Sometimes we’d get a picnic table. One time, on a hot day, we sat in the river and used a big flat, rock to set our food on. There were trailer parks and campgrounds, place markers and water fountains. I had a fond memory associated for almost every spot on the road.

In the eighties, we were promised, the new road would not detract from the atmosphere and views in the canyon. Now there is little left of the place I knew. The improved road allows a driver to go to Heber faster, and there are things to see, but who can look up from driving, to see them. There are, a couple of view area parking lots, but the views are not the same. The county took out the power plant at Nunnes and built a picnic area and campground. The reservation lists are long everywhere.

Yes, there is a bike, and jogging trail and I applaud the effort. There are spots of old road too, here and there. Hopefully they will keep them open for posterity, but the highway is far removed from the river and it hampers the view of the canyon from those places.

The free shooting range is gone, but the DWR claims Provo river is one of the best fisheries in the world. The original Canyon Glen was replaced. Can you remember the playgrounds and snack bar? There was a pay phone in front of Wildwood. It’s all gone. It lives in the memory of some of us, but it will never be seen the way it was. I guess it’s as it should be.

Although, I miss the old days, I’m not really complaining about the changes, I realize population dictated the need. The selfish use of North Fork, however, is another story. The thing that bothers me most, is the way the engineers and politicians lied. How they could sit on their campaign contributions and tell us the atmosphere of the canyon wouldn’t change, is beyond my understanding. It is NOT the same place.

Now, I can get to Deer Creek Dam in record time, but I remember a night when I raced up the canyon with the top down on my convertible. Hurrying up that winding road, trying to get to the dam before sunrise. The starlight above the walls of the canyon made our hearts glad. I parked on the south side of the dam, and stood on the sidewalk watching the sunrise over the water. It was beautiful, and then on the way home, we stopped at the Chalet for breakfast. When I was a child, we’d pause at the mouth of the canyon and get a drink from the water fountain, before driving home.

The wheels of progress keep turning. I suppose every generation laments the things that disappear. If I could offer just one piece of advice to the rising generations however, I would suggest you take lots of pictures and write in your journals. They will help you remember the good times and good places, and they will provide proof of what it used to be like.

A missing Ingredient

2009-12-15T17:53:00.000-08:00

Wow! It's been a long time since I blogged. Sorry. I hope you had a great Dutch oven Thanksgiving. and you are getting ready for Christmas. I am going to share a couple of great Christmas recipes next week but today, I'm starting a contest.

I have a great chicken recipe that I made for 300 people at a church group a week ago and it was delicious. Well, it would have been if I had the right ingredient. I found a substitute but its just not the same. Every once in a while I get out the food processor and try to duplicate it but I just haven't got it yet. It would be so much easier if I could find a source of the sauce I use. I can't find it in stores here. I will give a way a prize to someone who can find a source. the bottle looks like this:

The Brand is Sagawa and it's called Sweet and Sassy sauce.

Okay get on your marks, Get set, Shop ... I need to know a close source, a distributors address, or website. if your source checks out, I will award a coveted Dutch oven cooking prize. Leave your comments.

untill then, Get your pots ready for Christmas. and lets make it a Dutch oven Christmas.

A Full Pot

2009-10-26T17:37:00.000-07:00

By Keith Fisher

Have you ever seen a MACA twenty-two-inch Dutch oven? I compared my three-year-old once. She could’ve taken a bath in it. MACA, a casting company out of Springville, Utah, makes thick, deep, Dutch ovens. They offer many smaller sizes too, but they never made a shallow pot. The size and thickness of the casting is great for even heat, but every one is heavy.

I own several MACA’s. From eleven-inch to fifteen, with an oval thrown in, I don’t need a home gym. I could go outside and get a great workout lifting Dutch ovens. I love using my fifteen, because I can cook large roasts and feed many people, using one pot.

Which brings us to the point. Several years ago, while attending a Dutch oven gathering, I watched a man attempt to roast a large piece of beef. It was about 20 lbs with the bone inside. He placed it in a big MACA oval at five p.m. We waited most of the night for it to cook.

A few years ago, while cooking at girl’s camp, I attempted to make a big pot of spare ribs in my fifteen-inch. Because it was taking so long, I ended up using two smaller pots and transferring them into the big pot, to simmer in the sauce.

The thing that neither of us took into account is mass. Sometimes it’s better to use more, shallow pots, in order to get everything cooked right. Big pots are wonderful, but it’s hard to stir several pounds of spareribs. And the larger the piece of meat, the longer it will take. Even at home on the range.

Every spring, we make beef stew, corn bread, and cobbler for the fourth grade in the school where my wife works. As part of their American history unit, the kids study the nineteenth century migrations and finish up with a day of period games, crafts, and Dutch oven cooking. It’s a great honor for us to be part of it.

Because of the number of kids, I’ve learned to appreciate large ovens, but I’ve also learned to make the stew in layers. I start with the onions, when they are done, I add meat chunks. Sometimes I use extra pots because I don’t want to overwhelm the oven. When the meat is done, I set it aside and start cooking the vegetables in the juices from the meat and onions. When the pot comes back up to temperature, I put the meat back, and add spices and make a roux, if needed.

The points are, I try not to let cold ingredients cool off the pot, and I cook in stages. Then, in the final step, the stew simmers for the better part of an hour. (The longer, the better.) The flavors blend just as well as if they had been sitting in the pot together the whole time.

A word of caution, however, If your guest list is small, you might want to cook less food in a smaller pot. That is, of course, unless you want to build up your muscles and have a freezer for the leftovers.

And yet another word, CampChef and lodge make a sixteen-inch, shallow pot, that can fill the need. The capacity is similar, and the area exposed to the heat, allows you to cook several pieces of meat at the same time.

Passing It On

2009-10-08T10:26:00.000-07:00

By Keith Fisher

Okay I’m back again. I won’t apologize for not keeping up. I did that before, and at this point, you’re probably saying, all talk—no action.

I was working in my weed patch . . . I mean garden, the other day. When I came in after dark, I found a mess in the kitchen. Apparently, my daughter felt inspired to make something. She looked in our collection of Dutch oven recipes and set about making pizza bread from a recipe given to us by one of our friends.

We have a problem with our oven in the house, so I was given the charge of baking the bread in a Dutch oven. It went into the fridge over night, and I waited for her to come home from school. She had fun making it, but I don’t think she had much fun baking it.

As Dutch oven Cook off competitors, We used to look to the next generation for new competition. We had a desire to see the skills, we’d learned, passed on. It’s always gratifying to see a team of young people enter a cook off. We watch them, hoping to see them win the World Championship some day.

When my daughter was two, she often watched while I cooked, in my Dutch ovens. The little, gray things under the pots fascinated her. I warned her against touching them. I told her they would burn, and she knew what the word burn meant. It became a ritual, with me keeping an eye out, so she didn’t touch the coals.

One day, she was in the house. I went into the garden to get an onion. When I came back to my pots, she’d come outside and she touched a coal with the tip of her finger. She learned a lesson and she never touched the coals again. It broke my heart to see my little girl cry, but I also worried she would avoid Dutch oven cooking because of that one bad experience.

When the Lodge Manufacturing Company stopped making their original 5-inch Dutch ovens, and they became valuable, I put mine in my office to protect against theft. My daughter kept telling me it was hers, probably because it was her size.

Later, while attending a Dutch oven event, My daughter won the door prize and took home a brand new CampChef Dutch oven cast especially for a national retailer. Hers is one of the first ones. I use that oven but she reminds me it’s hers, and I know I’ll have to relinquish it when she grows up and moves away.

But one day, right after she received it, I convinced her she had to cook in the oven. We made Easy Baked Beans. She was proud to serve those beans to our guests and I thought she was hooked. Since then, however, she hasn’t shown much interest in it. I suppose because her old man is always cooking, why would she?

When she made bread the other day, my hope was renewed. When she went in to do her homework and left me to bake the bread, I went back to wondering.

I know that she knows how to cook, but I’m not sure she will ever compete. Her interest will come, around a campfire, while cooking for her family, and remembering her dad. In that day, we will be able to renew our connection and share a love of the old cast iron.

I’ve often joked that I’ll have my enemies serve as pallbearers . . . and I want to be buried with my extensive Dutch oven collection. Really though, I’ll leave them to my daughter with the instruction that if she doesn’t use them I’ll come back to haunt her. I kind of look forward to the time when I can look down and watch her use skills she didn’t know she had. Skills, she learned while watching me.

What's For Dinner

2009-08-24T08:45:00.000-07:00

By Keith Fisher

The weather is cooling. Not many days of summer left. Some folks are planning their last big camping trip, or they’re thinking of having the in-laws over for dinner on the holiday. Just because it’s Labor Day doesn’t mean you have to labor.

I’ve been cooking in camp since I was little, and I’d used Dutch ovens many times before. Outdoor cooking at home, however, consisted of the propane barbecue, until one Saturday when my wife had to work. I wanted to make dinner for her, but I didn’t want to give up my gardening time.

I pulled a venison roast out the freezer, put it in the microwave to thaw, and retrieved our Dutch oven form the camping stuff. I set it in a wheelbarrow, and started the roast cooking. I dug some onions from the garden and added them. I dug some potatoes and added them. I dug some carrots and added them. I finished it off by picking corn on the cob, breaking them in half, and adding them to the top of the pot.

When it was done, there was way too much food for the two of us. I called my brother and my dad, and we had an impromptu party. We had loved entertaining in our backyard, but I found that when I invited people to a barbecue, some of them would come. When the invitation was for Dutch oven cooking, I rarely had anyone cancel.

It was all down hill after that. We got involved in competition, and ended up winning the World Championship in 2005.

The point here, is entertaining doesn’t have to be a big production. Put food in a Dutch oven and let it cook. Now, before you ask, “what do I cook”, I will tell you a basic secret. Many of my recipes start with two things. Onions and bell peppers. Dice them, and add them first. You may need a dab of olive oil to get started, but only a dab.

These vegetables contain water that cooks out, leaving moisture in the pot so the meat doesn’t burn, and they add flavor.

Here is a simple recipe.

1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
6 chicken breasts cut in half
1 can cream of chicken soup
Dried rosemary to taste

With bottom heat only, (No coals in the center), sauté vegetables until translucent. Add chicken breasts and stir with the vegetables. Cover the pot, and let the meat cook. Stir occasionally. In 45 minutes, change the coals to fresh, hot ones. This is the time you add the soup. (You might want to use a second can.) Add rosemary and let simmer 45-minutes.

You will be amazed that you can eat the meat with a plastic fork. It will be a bit dry, but so tender. Spoon the sauce on the meat and the baked potatoes.

Next week I’ll tell you how to do potatoes.

What an Honor

2009-08-09T08:54:00.000-07:00

By Keith Fisher

One of the ladies in my writer’s critique group got married yesterday. It was a joyous event for the bride and groom, and for all of us close enough to know how happy she is. Our good friend Kim Thompson is now Kimberly Job. She will be writing under her new, last, biblical name, and I think that’s great.

As part of the wedding, My wife and I were asked to cook a wedding dinner for the bride and groom and their guests. It was an honor. We cooked Pineapple glazed ham, Cheesy potatoes, Baked beans, Corn on the cob (in a water cooler), and Homemade Rootbeer. We planned to make cobblers, but the couple bought a cake and we didn’t want to compete with that.

Here is a taste treat:

Sauté’ d Mushrooms

Fill a 12-inch Dutch oven with large whole mushrooms. ¼ cup water, salt and pepper to taste. Then slice two cubes of butter into pats and place on top of the mushrooms, in the oven.
Place pot on twelve coals in a ring, (nothing in the center). Cook until tender, about 20 minutes.
Serve with steak, beef, and any meat. Or serve on the plate alone. Try leaving in the pot as appetizers and give your guests a toothpick.

Keeping a Promise

2009-08-09T07:03:00.000-07:00

By Keith Fisher

A week ago, I promised to post a picture of the Pioneer day party I cooked for. As you know I was so busy, there wasn’t time for taking pictures. My friend was having an extended family party and took a couple. Unfortunately, he didn’t get a shot of the large group of people. He did get two shots of me.

Before you ask, Yes, I was cooking barefooted. No, I don’t recommend it. You could drop coals on your foot or do like I did, and drop your windscreen on it. (If the steel had been thinner, it might have cut my foot off.) I cooked barefoot, because the grass is heavily watered turning it into a swamp if you stand in one place too long. I had to take my shoes off last year too. But this year I wore shorts so my pant legs wouldn’t get wet.

As I said, I don’t recommend cooking without shoes, however, My feet were so comfortable! The swamp provided cushion. The water kept my feet cool, and by extension, me. I recently cooked a large meal with shoes on and my back hurt, my feet hurt, It was terrible. I know—I’ll get Harry Potter to cast a spell of protection on my feet . . . Hmmm, It could work.

Win a Dinner with the Author

2009-08-07T13:47:00.000-07:00

Win dinner with Mark L. Shurtleff at the Market Street Grill and a free copy of "Am I Not a Man? The Dred Scott Story"

Valor Publishing and Mark L. Shurtleff, Utah's Attorney General and the author of "Am I Not a Man? The Dred Scott Story" are excited to launch the following contest:

The first paragraphs in the "Am I Not a Man" The Dred Scott Story" echoes the cry of the oppressed and enslaved:

"To him, the river sang. It intoned but one word, repeated with every ripple, and lap, and tide. One word that began with a gurgle far to the North, crescendoed through the heart of a nation, and climaxed in the Deep South with such force that no power on earth could hold it back. One word that bled from every pore. One word: FREEDOM!"

The "Father of Waters" sang, not with the splash of waves lapping against the levee, for the Mighty Mississippi was wide, and thick, and slow. It slid like a solid mass of glacial mud that had been moving toward the sea since before the Fall of Adam. It was ancient by the time Moses led the Children of Israel out of slavery in Egypt. No, its melody was something more profound and ancient, and it harmonized with something deep inside Dred, and filled his very being so that he was powerless to ignore it. He turned toward the river, closed his eyes, and whispered the song of the slave."

To enter, please submit a 600-word essay on the concept of Freedom. Pay attention to your spelling and punctuation, and email your entry to the contests link at http://www.valorpublishinggroup.com. Our Selection Board will review the entries and select the winner, which will be announced here on our website on October 1, 2009 by 5:00 p.m. MST.

Prize: The winner will receive an autographed and personalized SPECIAL LIMITED FIRST EDITION of Am I Not A Man? The Dred Scott Story along with dinner for two with Mark L. Shurtleff, Utah State Attorney General, at the Market Street Grill in Salt Lake City, UT. (If the winner is located out of Utah, or otherwise not able to attend the dinner in Salt Lake City, a gift card will be awarded for a local restaurant.)

A quick announcement

2009-08-07T06:12:00.000-07:00

I have an announcement for you.

Utah State Attorney General Mark Shurtleff’s ground-breaking new novel, “Am I Not A Man: The Dred Scott Story” is now available for preorder at a reduced price.

An illiterate slave, Dred Scott trusted in an all-white, slave-owning jury to declare him free. But after briefly experiencing the glory of freedom and manhood, a new state Supreme Court ordered the cold steel of the shackles to be closed again around his wrists and ankles. Falling to his knees, Dred cried, "Ain't I a man?" Dred answered his own question by rising and taking his fight to the U.S. Supreme Court.

Dred ultimately lost his epic battle when the Chief Justice declared that a black man was so inferior that he had "no rights a white man was bound to respect."Dred died not knowing that his undying courage led directly to the election of President Abraham Lincoln and the emancipation proclamation.

Dred Scott's inspiring and compelling true story of adventure, courage, love, hatred, and friendship parallels the history of this nation from the long night of slavery to the narrow crack in the door that would ultimately lead to freedom and equality for all men.

You can order your sale-priced, signed and numbered limited edition copy of “Am I Not a Man” by visiting http://www.valorpublishinggroup.com/ before Labor Day. There are only 5,000 copies of this special edition being printed and once they’re gone, they’re gone … and the sale price ends on Labor Day. You can request that Mark personalize your inscription, and your book will be mailed to you before the stores even get their copies. For more information, visit http://www.valorpublishinggroup.com/

Well Over 250

2009-08-01T07:57:00.000-07:00

By Keith Fisher

I’ve been waiting for my friend to send me pictures to show you, but the Ward party went well. Remember, I mentioned, we were told there would be 250 people? There were many more.

We cooked four Pineapple glazed hams, Five batches in four pots of beans, five Turtle cakes, nine cobblers, and a pile of hotdogs. The line lasted for 35 minutes, and the ham ran out before the line did.

I promised to tell you about a new way to fix hot dogs. I’ve been making corn-on-the-cob in a water cooler for years. All you do is change the hot water once add butter and condensed milk. No fuss, and very little effort.

I wondered if it works for corn, why not hotdogs? I got several packages of hot dogs, put them in the cooler and added hot water, twice. They swelled up and were terrific. It not only worked but the ward loved them.

As you might imagine, I was as busy as a, one-armed paperhanger. If you’ve ever hung wallpaper, you know how busy that is. I didn’t get a single picture taken, however I have been promised copies of the ones my friend took. Maybe next time.

Did the Pioneers Make Lasagna?

2009-07-22T18:10:00.000-07:00

By Keith Fisher

We were asked by our ward to cook on Pioneer day again this year. When you cook for your church group, It’s a good idea to cook something different each time. You don’t want people to think you’re a one-pot wonder. For that reason, we’ve been brainstorming.

Last year, we made Cheesy Potatoes, Barbecue Spareribs, Polynesian Chicken, Corn on the Cobb, and homemade Root Beer. I’ve been working on a couple of new lasagna recipes for this year, and I tried one for my critique group the other day. We’ve been planning, and counting, getting ready to make lasagna for 250.

So, we got the ingredients today. We’re making Three Pineapple glazed hams; two 15-inch pots of baked beans, nine cobblers and seven turtle cakes. I’ll let you know what happens.

On Sunday, I was asked what we planned to make. I said, "I’m not sure. Probably lasagna." He gave me a funny look and said, "Lasagna? That’s not very Pioneer-ish."

Well I had to admit that it wasn’t, but then again, neither is turtle cake. I was left to wonder about my choice. Then I was reminded that some Italian Mormon Converts immigrated to Utah too. As you might know, Pioneer day, in this state is for commemorating the day in 1847, when the bulk of the Mormon Pioneers entered the Salt Lake Valley.

I suppose that since meat was in short supply back then, I should make vegetable stew, and corn bread. Fruit cobblers would be out of the question.

If the truth were told, I bet our ancestors watch us celebrate with hamburgers, and hot dogs and wish they’d had food like that. I also think my ancestors will see the hams I’m making, and their spirits will salivate. If disembodied spirits could do that kind of thing.

My saving grace, I guess, is the baked beans. Pioneers had them. Of course I use two different kinds of meat and four different kinds of beans in mine, along with fresh bell peppers and onions.

Oh well, with all my romantic notions, I guess I’m really just a twentieth century guy after all. At least I cook like a nineteenth-century cook with my cast iron pots . . . uh, well, if it weren’t for the charcoal briquettes, my propane starter, and my steel cooking table.

Okay never mind. I hope you can use your Dutch ovens on Friday. Make your ancestors proud. It might help you appreciate what they went through.

Oh, I'm also trying something new with hot dogs. Let you know how that comes out too.

Catching Up

2009-07-10T07:34:00.000-07:00

By Keith Fisher

Wow, what a summer this has been. Cooking Dutch oven and life changes have kept me busy but that’s not the reason I haven’t kept up with my blog. When I was writing this for yourLDSneighborhood, I had a deadline to meet. When the deadline disappeared, the procrastination started.

I must apologize to all you good people who follow my blog. I raise my little finger in the air and pinky swear that I will be better.

So, what should we talk about today? Over the past month, I have cooked a lot of Dutch oven. We cooked for the teachers on the last day of school, the young men, at the commemoration celebration. We cooked two pots for the family on Independence Day.

The pictures we took can be found at the links above. How is your summer? What have you cooked? Send an email or leave a comment. Next week, I’ll write something informative---see you next week.

Memories and Metal Pots

2009-05-23T11:45:00.000-07:00

By Keith Fisher

Several years ago, our government set aside one day a year, specifically designed to remember those who died in the service to their country. Since then, Memorial Day has evolved into so much more.

Now, it’s a day to remember all our loved ones who’ve passed away. It’s a day off from work, a three-day weekend. The first real warm day to get outside.

In my family, we used to set aside part of the weekend to visit all the dead ancestors and place flowers on their grave. When my Grandfather died, my mother inherited his list. Grandpa visited every grave he knew about and since he raised peonies to sell, he gave the extras to his ancestors and placed color on their graves.

A few years ago, we started a tradition in my father’s family. After placing flowers on Grandpa’s grave, We’d go to the family home and visit. A picnic would ensue on Grandma’s front lawn. There were times over the years, when camping and fishing were the order of the day, and vacations were sometimes planned during that time, but we always migrated back to family members and the comforting feeling of being connected.

This year will be different for me. It’s the first Memorial Day since my father died. His headstone has been placed, waiting for the onslaught of those who miss him. I took a picture last year of Mom and Dad at his father’s grave. Who knew that we would be visiting him this year?

I’ve witnessed some interesting traditions practiced in cemeteries over the years including big family picnics on the grave. I’ve seen "super sized" fast food left on graves. Candy, letters, pictures, and solar walkway lights. The latter gave me cause to wonder for awhile when I passed the cemetery on the way home from my writers critique group.

I stopped one day, and discovered the lights. What a great idea, I thought. It was a nightlight in case the deceased woke in the middle of the night in unfamiliar surroundings. I guess it could be interpreted as an eternal flame?

Whatever your tradition, make your front yard the one everyone stops at. Start cooking in the morning. If you get the word out, they will show up, and you will be the host of a great party. Everyone will remember those who have passed. And they will remember you for the great food you cooked.

By the way, you’re invited to come to the Camp Chef DOG (Dutch oven gathering) It’s a pot luck party so come and cook something. June 6, at the Campchef plant in Logan, Utah. Address and more info to follow.

Mecca-The Convention Part Three

2009-05-09T12:11:00.000-07:00

By Keith Fisher

Note there are more pictures here!

In Years past, the event was better attended and there were more cooks in the Taste of Dutch area. But 2009 was a great time. As you know, I spent a weekend last month at the Dutch oven Convention. Some folks call it the Mecca of Cast Iron Cooking.

The weekend started off great with the Dutch oven Gathering (DOG) picture a big potluck dinner where almost everyone cooks something in Dutch ovens and everyone is invited to try it. Great food, good friends old and new.

Because of mud in the campground area, we were allowed to dry camp in the parking lot this year. It reminded me of years past, when there were dozens on campers and trailers, people sleeping in the back of their trucks. Those were good times. Through it all was the food, and the love of cooking in Dutch ovens.

There weren’t as many people this year, but after the DOG, I brought out the portable campfire and we roasted marshmallows. Ranes Carter of Lehi, Utah, took us to Georgia by boiling peanuts in a Dutch oven. It’s a taste treat, although uncommon here, is very popular in the south. John Foster from Duchesne, Utah, brought out his guitar. Omar Alverez, of Idaho, Dutch oven cook and 2008 World Champion, played his washboard. They entertained us with sing along music, and poetry.

Others told stories and we enjoyed the campfire until bed time.

The next morning started early when the doors of the convention opened at nine. Classes started on time and the wisdom was priceless. This event has to be the best source of Dutch oven information there is. I’m very surprised anyone missed it.

The Vendors set up in building two along with International Dutch oven society. They included, Ram Kitchen Supplies, Winder Dairy and Farms, Colleen Sloan representing many vendors and teaching. There were Camp Chef, Lodge, and Warthog Blade Sharpeners. In the past, this has been a very lucrative event for Vendors. The advertising was priceless.

In the third building, the Youth Challenge Cook off was held, along with Taste of Dutch cooks. Here, we admired the abilities of the young people, while rewarding our salivating taste buds with many different kinds of food, cooked in Dutch ovens. These guys even provided recipes.

At Three p.m. and after a great day of Dutch oven mania, members of International Dutch Oven Society (IDOS) met for the annual meeting. Many new members attended their first assembly.

And then it was over. In the past, I hated the rush of trying to get packed up and on the road before dark, while saying goodbye to my old friends. This year, we stayed over and got home before church on Sunday.

All in all, the event, a precious gem, remains an untapped resource and it surprises me. So many people tell me they would love to learn to use their Dutch ovens. But they don’t take the time to come and learn from the experts. Other than World Champions, most of those who taught and demonstrated were your friends and neighbors. People who, just like you, wanted to learn to cook in their Dutch oven.

There will be another one next year. Make up you mind that spring 2010 will be when you start having the time of your life. It will be the beginning of many backyard parties and camping trips your family will remember forever.

And I’ll be there---I’ll bring the campfire.

Note:

You are invited to the launch party for Tristi’s new book, Saturday May 16th, 3-5 p.m. at Provident Book in Pleasant Grove (661 W State Street) Refreshments, door prizes, sales ... you'll have a wonderful time! And bring a friend!

My Belated Blog-Convention, Part Two

2009-05-05T11:59:00.000-07:00

By Keith Fisher

Two weeks ago, at the Dutch oven convention I promised the cooks of the youth cook off I would write a story and post it here. I told them I wrote for YourLDSneighborhood.com. Since then, the neighborhood has discontinued the blogs, and I’ve been busy with life.

I’m at a writer’s workshop today but I am continuing my series of blogs about the convention and today is the cook off. (See guys I told you I’d put you on the internet.)

I planned to be on vacation at the convention this year. I wanted to meet old friends, make new ones, eat a little, and joke a lot. When Terry Lewis, the current world champion and the person running the cook off told me a couple of his judges didn’t show up, I said sure. I always love watching the kids cook. By and large, they are better cooks than we are because they don’t follow the same conventions that we do.

I have lots of reasons, but I think the most important, knowing there is another generation coming up that will continue my love of Dutch oven cooking. Long after us "oldsters" have given in to our broken backs, the kids will still be providing food and propagating smiles. See more pictures here

This year, we had three teams.

Tanner Jacobsen of Tooele, Utah. He’s been cooking in Dutch ovens for three or four years. He cooked Beef Meal In One and Strawberry Braid.

Taylor and Nicole Baugh, sisters, from Bountiful, Utah, have been cooking in Dutch ovens for three or four years but mostly, they’ve been watching Mom and Dad. They cooked Stuffed Roast Beef and Mandarin Orange Cheesecake Bread Pudding.

Kenny Ludwig from Fruitland, Utah. He’s been cooking since September and he made Beef Enchilada and Spiced Apple Pear Pie.

The dishes they cooked were delicious, and made me glad I’m not entering cook offs these days. In a couple of years these guys are going to more than hard to beat. With advice, (and only advice) from an adult supervisor, these young people went to work preparing their dishes with a professional flair.

As the Main dish Judge, I had me work cut out for me. But I was in the company of World Champions, and we had our day in the sun. Now it’s time for the kids to shine.

In the end, the winners were Taylor and Nicole Baugh – first place, Kenny Ludwig – second, and Tanner Jacobsen – third. They couldn’t have been more thrilled. They took home, coveted prizes and of course, the bragging rights.

The convention Part One

2009-04-24T09:55:00.000-07:00

by Keith Fisher

There is so much to say about the Dutch oven concention that I'm going to tell you about it in several pages. Also, I'm at a writer's conference today, so I have a guest blooger who is going to explain why he's here and what the subject is.

But, first, you should know, I looked around at the faces at the conference this year and noticed many missing friends. Ross and Angie Conlin are two of the originals and they are still here. While many of us get tired of packing cast iron, they are still enthused. So without further ado, here's Ross:

I was asked by Keith Fisher to write about 2 things. 1-Why I would travel to Salt Lake from American Falls Idaho to participate in the International Dutch Oven society’s Spring convention and 2- Why I am still involved in Dutch oven cooking in general. I hope at the conclusion of this article I have answered both of those questions.

I was raised in Preston, Idaho, a very much LDS community where family values are taught from a very young age. This would also be where the family spends time together learning and sharing things with each other. This was my case as I had the many experiences as a young boy with my family in outing at Willow flat on the Cub River near Preston.

As I was growing up, my father worked in the local meat packing plant and we always had good meat for any outing. It was during these outings that my father introduced me to the art of Dutch oven cooking. He would always have the Dutch oven potatoes and meat. He explained how the cast iron was so essential to having good flavors in the food. This was being done with coals from the fire whereas we did not have so much access to charcoal at that time in my life.

The next step was learning to cook from my mother. As a young boy, I would stand on a stool next to my mother where she taught me how to bake breads and desserts. It was these young years where the foundational of my Dutch oven cooking began. That love of cooking has never diminished from my soul.

I had opportunities as a young scout to also cook with the Dutch oven but it was not until I was married and had a family and I began to spend as much time as I could in the outdoors with them teaching them the things that my father and mother had taught me, that I truly began to appreciate the efforts of my parents to instill in me the importance of family get-togethers and learning from each other.

As my boys grew into scouts, I began to participate in the Boy Scouts of America as a scout leader. In doing so I was able to instill those ideas I had learned at a young age with these new youths as well as my own boys. I could see the need for more understanding in teaching Dutch oven cooking. I also was able to spend time on many, many Adult leader training sessions and was able to show what great food could come from a Dutch oven.

It was about this time that Dick Michaud along with Mike and Wally Kolher and their wives began to have competitions and later started the International Dutch Oven Society. My wife, Angie, and I began to cook in these competitions and were very successful. It was here that we came across the most wonderful people from all walks of life that had that same passion that we did for Dutch oven cooking. They became instant friends. It was this same time that we began to teach Dutch oven cooking in the Outdoor program at Idaho State University in Pocatello, Idaho.

Once again during these classes we met young people who were hungry to learn about his skill.
With all the friendships we have made over the last 25 years during the Dutch oven gatherings, workshops throughout the northwest and all the students which we have came in contact with; my question would be to everyone else, "Why would I NOT want to come to these gatherings?" To associate with such fantastic people is pure pleasure.

If I was retired and had nothing else to do I would still be traveling from American Falls, Idaho to each event some where in the United States to show my support in Dutch oven cooking. I truly love to cook in the Dutch oven, share friendships and time with others who have the same passion. Even with the physical challenges of age it is such a please for me to cook for others and teach them everything I have learned in cooking in Dutch ovens.

Ross Conlin

Great Fun Big Appetites

2009-04-16T13:23:00.000-07:00

By Keith Fisher

Again, I want to continue with the announcement about the BIG Dutch Oven Gathering (DOG), and international convention. Held April 17-18 at Davis county fairgrounds, (Farmington, Utah).

You can call the county and make reservations to camp on Friday night. I will be there with my portable campfire. After eating at the BIG Dutch oven potluck dinner on Friday evening, you can stop by and roast a marshmallow or three. The convention starts on Saturday morning. There will be vendors, classes, demonstrations and lots of food to taste. It lasts all day, and admission is free.

My truck broke down this morning, It snowed a pile and other stuff. I might not be at the convention this year. Cross your fingers and hold your breath.

In the meantime, I want to tell you about last week:

It started early and the canyon wind was cold. We were there to cook for one hundred fifty, students, helpers, and teachers. At the school where my wife works, the fourth grade has a yearly activity. To mark the end of the American history unit on the westward migration, the students learn nineteenth century crafts, games, and eat a lunch semi-indicative of the time period.

Me and my wife have been cooking the Dutch oven dinner for a few years now. This year, we made Three large pots of beef stew, six 14-inch corn breads, and eight cobblers.
I cooked the corn bread in my carport the night before which helped with Dutch oven space. We had some parents to help prepare and serve but I did all the cooking.

By the time we served, the kids were hungry and the food turned out great. We had many of the kids come tell us how good they thought it was, and that’s the payoff, the reason we do it.

I've attached some recipes for you.

Big chunk Beef Stew

by Keith Fisher
12-inch deep Dutch oven

3 lb. cross rib beef roast
10 small potatoes
9 large carrots
1 large onion
5 beef bouillon cubes
1 ½ cup flour
warm water
salt and pepper to taste

(Note Packets of Stew seasoning can be substituted for the bouilon cubes)

Cut beef into ¾ to ½ inch slices then cube. Put into a 12 inch Dutch oven with a little oil and brown. Remove meat and set aside. Dice onion and sauté in the juice of the beef. Peel and dice potatoes and carrots and add with 2 cups water and 2 bouillon cubes. Return the meat and stir. Cover and cook with 10 coals on the bottom and 16 on top.

When a fork can be inserted easily into the potatoes and carrots, add enough water to almost cover the contents, then add 3 crushed bouillon cubes. Bring temperature back up and mix flour with enough water to make a paste about the consistency of waffle batter. Add flour mixture to stew for thickening being careful not to add too much.

Let it cook about 15 minutes more and it's done.

Best Corn Bread
Wendy Fisher
10-inch or 12-inch Dutch oven We increase amounts and make this in 14-inch Dutch ovens.

2 eggs
1 cups milk
2 cups Bisquick
2 tbs Heaping corn meal
1 1/2 cube marg
1/2 tes baking soda
1 cup Sugar

Beat eggs ,add milk melted marg to eggs. Put all dry Ingerdients together then Put in egg mixture. Mix well. Grease a 10"Dutch oven, or if you Double the recipe put it in a 12" Dutch Oven. Grease oven and Flour well. Put 9 on bottom 15 on top for a 325 degrees for 30 to 35 min.

The Cobblers were just dump cobblers and we have talked about them before.

Remember to use club soda instead of sprite or 7-up for less sweet.
two cans pie filling
one cake mix dry
one can club soda

In a 12-inch Dutch oven, spread pie filling on the bottom. sprikle cake mix on top. break up lumps. club soda to cover and bake. 15 coals on top. 9 on the bottom. when cake is done eat.

YourLDSneighborhood has added exciting new things to its website. Please drop by and take a look, browse around, check out our vendors, our radio station, our authors, our musicians and more. Check out the Neighborhood.

And while you're there, subscribe to the yourLDSneighborhood Newsletter. In addition to being able to shop in the new virtual neighborhood, the newsletter brings you articles, products, services, resources and interviews from around the world-all with an LDS focus. Look for issues delivered to your email inbox every week on Monday, Wednesday and Friday.

Bread Magic Part Two

2009-04-09T16:02:00.000-07:00

By Keith Fisher

Here are the pictures I took of the bread makers at Worlds

Are you ready to continue our discussion about baking bread? Well, first I want to continue with the announcement about the BIG Dutch Oven Gathering (DOG), and international convention. Held April 17-18 at Davis county fairgrounds, (Farmington, Utah).

You can call the county and make reservations to camp on Friday night. I will be there with my portable campfire. After eating at the BIG Dutch oven potluck dinner on Friday evening, you can stop by and roast a marshmallow or three. The convention starts on Saturday morning. There will be vendors, classes, demonstrations and lots of food to taste. It lasts all day, and admission is free.

Now, the bread---last time, we talked about yeast and kneading. I hope you made bread dough and developed a personal relationship with it. Did you play with your dough? Do you know how it feels when you are finished kneading? One thing that all bread makers will tell you is, ingredients and yeast quality aside, kneading the dough is perhaps the most important part of bread.

If you don’t get it right, If you don’t trap the gluten and carbon dioxide in the dough (and distribute them), you will have heavy bread. It will still be good to eat, but it won’t have the perfect cell structure you can see from a bread machine, or the bakery.

Okay I’ve pressed and turned and pounded (get it) kneading long enough. Lets move on to the next steps.

Now that your dough is perfect and you have a relationship with it. (Not a romance, but a relationship). You are ready for the first rise. I’ve heard that letting dough rise in the wrong bowl can hamper your efforts.

They say metals react to yeast, and glass is too smooth and sterile. Wood has pores that collect yeast from the air, which is good. I use a big green Tupperware, bowl. Whatever the material, make sure you have something to cover it with, try to make that bowl the only bowl you use, and dedicate it to the cause.

Okay, time to chat with your neighbor. Like new seeds just planted, Leave the dough alone. It will rise. (You did make sure your yeast was good? Didn’t you?) Have faith in the yeast and let the dough rise for about 45 minutes (the amount of time, is up to you.)

After the dough ball has doubled, punch it down, knead a bit, and form the bread. What’s it going to be? Dinner rolls, full loafs, round loafs, baguettes? I’m mostly going to talk about rolls. But I will show you some others.

Take your big dough ball and start dividing. If it’s braided bread, you will need to make three ropes of equal size. If it is a round loaf, form it by tucking it under itself. If you’re making rolls. You will need at least 24 balls of dough, a little smaller than a fist. How you do that, can vary. Some people take a likely amount of dough in their hands and roll it into a ball. (Possibly the reason they are called rolls?)

I watched a man as he kneaded the dough, then he squeezed off perfect sized balls. Just like a well-oiled machine. He kneaded the batch after every two or three rolls and started again. When he finished making balls, He dipped each ball in melted butter and arranged them in his pot, spacing them to allow for raising.

After you have formed your bread, let it rise again. The bread will double in size and be full of reproduced yeast and gluten loving carbon dioxide. Remember from last week, yeast makes bread light and fluffy, Yeast byproducts make bread taste good. Do you see why we let it rise twice?

My friend, Debbie hair lets the dough rise twice before forming then a third time before baking. If you have good yeast and a warm kitchen this will give you great tasting bread. But Yeast gets tired like we do, so be careful. In my opinion, there is nothing worse than rolls that are flat and hard.

Okay, we’ve gone through the rise and our rolls look fantastic. Now all we need it to bake them. This is where the outdoor cook will differ from the cook using an oven at home. A Dutch oven is just that, an oven. The food is placed directly in the oven and the heat is applied to the outside. No difference right? Okay, there are differences, but believe me when I say, barring bread machines, it really is easier to bake in a Dutch oven, in camp, then in your kitchen.

Remember the rule for coal placement? We will be baking, so we need even distribution of the coals. Now that you have refreshed your memory about coal placement, We will need aprox. 350- 400 degrees and a coal pattern conducive to baking. You don’t need coals in the center under the oven. (The center takes care of itself.)

Be sure to place your bottom ring of coals so they overhang the edge slightly. This will promote heat rising up the sides and browning your bread on all edges. Contrary to certain claims made by certain charcoal companies, every coal does not burn the same. Some are hotter, and some burn longer.

Because of this, you will need to rotate the food between the heat source. More than with other foods, bread will burn where there is a hot spot. So, every fifteen minutes or so, while cooking, turn the lid, ¼ turn and rotate the oven ¼ turn. This will keep the food moving and the hot spots won’t have time to burn the bread.

Are you excited about hot bread with melting butter dripping down your fingers? Good, you’d better get some butter ready, because the bread is almost done. Most have their own method to determine if Bread is done or not. With hard crusted breads, thump the crust with your finger. It will sound kind of hollow.

Some cooks stick a Thermometer probe in and wait for the inside to reach a certain temperature. Some people look for color. I say, It’s up to you. Other than the fact that fillings in stuffed bread often need to be a certain temperature, it’s really up to you. After you have baked bread, you will get your own sense of when it’s done. If you burn it slightly, eat around the burns. If it’s doughy in the center, eat the crust. Every time you bake, take mental notes.

Now let me tell you about Gratitude. When you see the face of your little child, your wife, or husband, and they are enjoying that hot piece of buttered bread. You will know you made it from scratch with loving hands, and you will be glad you made the effort. I will be glad I had a part in persuading you to try it. If you bake it in a Dutch oven, then all the better.

YourLDSneighborhood has added exciting new things to its website. Please drop by and take a look, browse around, check out our vendors, our radio station, our authors, our musicians and more. Check out the Neighborhood.

And while you're there, subscribe to the yourLDSneighborhood Newsletter. In addition to being able to shop in the new virtual neighborhood, the newsletter brings you articles, products, services, resources and interviews from around the world-all with an LDS focus. Look for issues delivered to your email inbox every week on Monday, Wednesday and Friday.

Bread Magic

2009-04-03T12:19:00.000-07:00

By Keith Fisher

First, I need to make an announcement. The International Dutch Oven Society’s Annual Spring convention and Dutch oven potluck dinner will be held April 17 and 18 at the Davis county fairgrounds in Farmington Utah. This is your opportunity to learn from the experts, have fun, and eat good food. More about that later but you can get more information at http://www.idos.org/.

Back in the days before countertop machines and corner convenience stores, people made bread every few days. They didn’t fuss over, or worry about it. They just made bread. It was either that, or they went without.

It wasn’t that long ago either. Many people over forty remember bread dough rising in their mother’s kitchen. I remember the big Tupperware bowl my mother used. Often times, even though it goes against common wisdom, she put the dough in the fridge to let it rise. Keeping it cool delayed having to deal with it, and kept the dough from taking over the kitchen.

Like snippets of joy, the memories of hot, fresh baked bread, smothered in butter, will be forever cherished. I always fought with my brother for the heel, because it was always best when hot. (lousy for sandwiches). We were chastised many times for cutting both heels off a hot loaf. Without the support of a heel the hot bread would fall. (Again, lousy for sandwiches.)

In homemaking circles today, there seems to be a reluctance to attempt the bread making process. I have heard some people tell me they suck at bread. It’s true, some people make better bread than others, but its only because of fear and lack of a relationship to bread dough. I will explain later, but first I want to share what I learned at the cook off.

When I asked, what is the secret to good bread? Ross and Angie Conlin from American Falls, Idaho said, "Practice, practice, and practice." I know that sounds a little flippant, but it’s true.

Will and Jen Ward of Stockton, Utah said, "Lot’s of love."

Tony Thayne of Carbon County, Utah said, "Don’t be afraid of it."

Terry Lewis of Tabiona, Utah said, "Be patient. Use good ingredients."

Debbie Hair of Murray, Utah said, "Add your flour gradually and stick to a method." Baking bread is a science according to her.

Bruce Tracy of Ogden, Utah said, "Before you knead, put all your ingredients in a bowl except most of the flour. Then beat the &%3#2 out of it." He feels it’s most important to put air in the dough.

Phil Newman said, "If you can see the fibers and gluten when you stretch the dough, then you’re finished kneading. But," he said, "You can’t over-knead bread dough."

As you can tell from this small cross section of bread makers there are as many ways to make bread as there are bakers, but that should not discourage you. It just goes to show that it’s hard to screw it up.

The basics are simple. Yeast, kneading, first rise, second rise, forming, and baking. Of course the most important step is enjoying, but let's get you to that point.

First is yeast. There are many types of bread that don’t need to rise, but flat bread, corn bread, and pita’s are not what we’re talking about. There are many kinds of yeast. The little microorganisms of yeast are all around us. When a baker uses sourdough, he is encouraging the growth of natural yeast.

According to Daniel Leader in the book Bread Alone. With dry yeast, these micro cells remain dormant until mixed with warm water and flour. Then, they begin to consume the sugars in the flour. Note: adding sugar makes the yeast lazy. When the yeast consumes the sugars in the flour, they reproduce, and leave by-products of carbon dioxide and alcohol. The carbon dioxide, when trapped with well-developed gluten, starts fermentation. The alcohol flavors the bread.

Okay the simple fact is this, good yeast and warm temperature makes great tasting bread. Proof your yeast by adding it to warm water. If it bubbles, it’s alive. If not get some more. This is why bread makers mix the yeast first.

Next to yeast, kneading is perhaps the most important step. So many bakers grow afraid of kneading. Remember: Pie dough doesn’t like touching. Bread dough loves it. So how do you know when you’ve kneaded enough? See above. Debbie Hair uses her science and kneads for exactly 10 minutes. Terry Lewis said, When it’s soft not quite sticky. It just feels right." Tony Thayne said, "Knead till your arms hurt. You are the Kitchenaide." The one thing everyone said is it’s done by feel, and I agree.

The terms soft, not sticky, and elastic are very important to remember. I once watched a master bread maker as she kneaded her dough. She slapped it around, tossed it onto the board, and pushed the heel of her hand into it. She put love into it.

Okay. Now I want to you to use any bread recipe. Make dough and start kneading it. You gave your kids Playdough. Now you do it with real dough. Have fun and learn the feel of it. Next week, I will finish this discussion.

Here's a secret. If you have a mechanical bread maker, make dough and stop, take the dough out and feel it. Stretch it. Knead it. You will begin to get the idea. Also remember to spread flour on your kneading surface. It will prevent sticking while you knead.

YourLDSneighborhood has added exciting new things to its website. Please drop by and take a look, browse around, check out our vendors, our radio station, our authors, our musicians and more. Check out the Neighborhood.

And while you're there, subscribe to the yourLDSneighborhood Newsletter. In addition to being able to shop in the new virtual neighborhood, the newsletter brings you articles, products, services, resources and interviews from around the world-all with an LDS focus. Look for issues delivered to your email inbox every week on Monday, Wednesday and Friday.

May God Bless You

2009-03-27T16:25:00.000-07:00

By Keith Fisher

I know I promised to write about bread today, but I’m going to flake out. You see we buried my father a week ago and you could say It’s time to fall apart I’m not given to displays of grief and I’m very happy for my dad. Just being able to see again made him, (I’m sure) dance with joy and I never saw him dance.

Anyway, my fall apart stems from a hard couple of months and I need to take the day off. So, I’m going to do the bread thing next week. Oh and one more thing: I’m not telling you this because I’m looking for sympathy so don’t feel you need to say anything. Although, I am very grateful for all the support and condolence I have received.

I’m going to post the talk I gave at Dad’s funeral. Do you remember the blog I wrote called Finding Dad for Christmas? I read that to him right after it went into the YourLDSNieghborhood Newsletter and he was touched. I hope he was equally touched when he heard this at the funeral.

After the operation that determined the stomach cancer was inoperable, I went to visit dad in the hospital. When I walked in, he was listening to a nurse telling him that he had to wear those things on his legs that improve circulation in a hospital bed.

Dad didn’t like it and told them his wife believed they gave her blood clots. The nurse told him that wasn’t possible and she had to put them on or she would get in trouble.
After they were attached, Dad said, "I return to what I said before."
"What is that, sir?" she asked.

Dad said, "If I’m dying, what does it matter?"

That’s how dad dealt with the cancer that ended his life. He patiently bore all the infirmities that came his way. It will be 23 years this Christmas since Dad stepped on a piece of grating at the moment it was knocked loose, and Dad fell approximately 90 feetto the floor below, hitting various things on the way down.

At that time, all of his loved ones used their faith and prayers to keep him here. Personally I wasn’t ready to let him go. I needed him.

Since then, he faced everything that came along. When his left ventricle blew out, he survived a very unusual operation. He had rotator cup surgery, Thyroid cancer, and other things. The one thing, however, that hit him the hardest was his macular degeneration. His vision slowly grew worse until he couldn’t see well enough to weld.

Dad had always loved to work and to weld. He called me one day, to come and weld something for him, and I knew it was bad because he asked me to weld. It was a big blow to him when he couldn’t see to tie his own fishing line, but dad bore it all patiently.

I once asked him if he knew he was here because we had prayed to keep him here and he said he knew and he was touched that we would love him so much to want to keep him around.

23 years ago, I recognized the need to be closer to my dad. I decided to make it count. We went camping and dragged mom and dad along to cook offs we told them we needed a baby sitter along, but we always traveled in two separate cars and I enjoyed the long talks I had with dad.
During those talks he would often talked about my brothers and other family members. He wanted the best for all his sons and as I said he was pleased.

During the twenty-three years I spoke of, Dad and I evolved. You see, when I was young, Dad and I had an adversarial relationship. Perhaps the word is too extreme but I was a wayward son, and he was doing his best to keep from cracking my skull.

Sometime after high school, he discovered a better way of dealing with me. It brought us closer and we became best friends. His loving the sinner, not the sin approach made me realize I could be a part of his family even with all my problems.For many years we had long "bull sessions". We talked about hunting, fishing, and cars. When I came back to church, we added religion. After
I got married, we added gardening and greenhouse techniques.

And Always, if I had a project to do, or car to fix, he’d be there getting me out of bed to get started on it. I can’t begin to estimate how much it would have set me back in wages had I paid him what he deserved.

When he had his heart attack, we’d been cutting down hardwood trees at my grandmother’s house. He couldn’t let the firewood go to waste, and we had a limited time to gather the wood before the road crew came in and demolished the land. From his hospital bed, he told me he was sorry, but he wouldn’t be able to finish the job.

Many times, we discussed my problems, while riding around the mountains on the deer hunt. He often stopped and showed me a spot where this or that happened when he was young. I was grateful to see my dad in that light.

The last time Dad carried a rifle on the hunt, he asked me to walk with him. Like an idiot I had forgotten to bring my license, and couldn’t carry a rifle. So naturally, he asked me to carry his. That was when he admitted to me that he wouldn’t be able to tell if the deer we saw were bucks or does.

As we are fond of saying in the church, the Lord closes a door but opens another. Dad subscribed to a service that gave him a player and sent him books on tape. He’d listen to them and send them back for more. I think he read more books that way, than I will ever read. About that time I got serious about my writing career. When I came home from writer’s conferences, I’d tell him about the new author friends I’d met, and he’d order their books.We started talking about literature, and my own writing. We critiqued other writer’s books together. I am so grateful I had that opportunity. He lost his sight and I started writing. We had something else to talk about.

It has been a wonderful twenty-three years, and now its time for him to go. But he left us stronger, better people than we were before.

Thanks for your patience.
I had a great dad and I’m sure that most of you can say the same. I’ll be back next week.

YourLDSneighborhood has added exciting new things to its website. Please drop by and take a look, browse around, check out our vendors, our radio station, our authors, our musicians and more. Check out the Neighborhood.

And while you're there, subscribe to the yourLDSneighborhood Newsletter. In addition to being able to shop in the new virtual neighborhood, the newsletter brings you articles, products, services, resources and interviews from around the world-all with an LDS focus. Look for issues delivered to your email inbox every week on Monday, Wednesday and Friday.

Oh, what an Honor

2009-03-20T11:55:00.000-07:00

By Keith Fisher

In order to achieve notoriety for the event, the directors of the World Championship Dutch Oven Cook Off have been getting Judges who are celebrities, professional chefs, or both. This year they asked me.

I was privileged to rub shoulders with former world champions and a few celebrities as well. What an honor it was for me to be chosen to be one of three main dish judges in the finals on Saturday.

We were charged with evaluating the meat dishes, in order to help choose the new grand champions. They would have the bragging rights for a year.

The cook off ran like a well-oiled machine due in large part, to the organizational skills of Ranes Carter. I watched, and went about my other purpose, the purpose of learning about making bread for the readers of this blog. I asked several of the cooks and a few judges to explain the process. I took many pictures, and got a lot of information. More about that later.

While watching, I began to reminisce. It was ten years ago that I cooked in the World Championship for the first time. We had qualified that year by default. In those days if the winner of a cook off had already qualified for Worlds, then it was given to the second place winners. Since we tied for second with another team who had already qualified, We were sent to compete at the big event.

When we arrived, we drew our pit number from a Dutch oven, and set up under the tent. I fell in love with talking to the spectators. Perhaps nerves got the best of us I started cooking the potato garnish too soon and it turned to mush. The peppermint strawberry angel food cake turned out great. The beef roast was . . . well, beef. The bread rolls were plain.

We took 11th out of twelve teams. The team that took first was the same team we had tied with for second place at the other cook off. Go figure. After seven or eight years of cook offs and six years of world championships, We final took first. We were grand champions. There had been a pile of tweeked recipes, dozens of failures, and a full court of idiotic judges.

At one cook off, while removing our pie, it slipped away and most of it ended up on the floor. We were told to serve what hadn’t hit the floor. That cook off was supposed to be judged on a separate dish basis. Meaning, we should’ve been able to win first place with a main dish. You guessed it we were marked down for not serving the whole pie. Our main dish was great, but it wasn’t given a chance because of the pie. I went home and considered giving up.

At another cook off, it was so hot, and we were so exhausted, I didn’t care anymore. But I kept going because it was our hobby. In 2005, I had just lost a job and we didn’t care anymore. We had qualified during the previous year so we went to worlds. We told each other it was the last time.

How liberating it is to not care. You’re free to cook how you want. I nailed my meat for perhaps the first time. To our great astonishment, we took first, and became Grand champions for 2005. Now I’m a has-been, but I see others on the path, and my heart goes out to them.

So this is for those who would be winners of the big dance. Yes, its painfully true, teams spend a lot of money getting there. It’s frustrating with practice, food costs, travel, and aggravating judges.

It’s also true, that we never really started to win until we let it go. We decided if we couldn’t have fun, we didn’t want to do it. When sportsmanship suffers, the vision becomes clouded. I have seen poor sportsmanship in many forms, including my own and it just isn’t worth it.

As I said, it was my great honor to be a judge this year. To see the kinds of food presented by the best cooks in the world. I am in awe of the talent displayed and everyone deserves to win. In jest, many spectators ask how to become a judge, and I laugh. The truth is, it’s harder than you think. There were twelve different meat dishes, and every one of them was exceptional, and deserved to win. How do you choose?

Personal preference plays a large part. In the end it boils down to how hard the dish is to make, and if it tastes good enough to go back for seconds, thirds, and whether I want to have it inserted in my veins through an IV. That’s what happened with me. I gave everyone similar scores but I gave three better scores. And I sat down wishing everyone could win.

I would judge that cook off again just for the honor. And this year was a great event. Perhaps the best we’ve had since we left the tent. All-in-all, I miss the days of the tent and the good friends I had.

I will share the bread secrets next week, but for this week I have great news. The man I wrote about a couple of weeks ago, became the first person to ever win the World’s Championship twice. First place went to Terry Lewis of Tabiona, Utah and his daughter Tori. More about them and the dishes they cooked later. For now, this is long enough.

YourLDSneighborhood has added exciting new things to its website. Please drop by and take a look, browse around, check out our vendors, our radio station, our authors, our musicians and more. Check out the Neighborhood.

And while you're there, subscribe to the yourLDSneighborhood Newsletter. In addition to being able to shop in the new virtual neighborhood, the newsletter brings you articles, products, services, resources and interviews from around the world-all with an LDS focus. Look for issues delivered to your email inbox every week on Monday, Wednesday and Friday.

The Big Show and Bread

2009-03-13T14:21:00.000-07:00

By Keith Fisher

It started! When I first got into Dutch oven cooking competition, the world championship was held one day a year. All the pre-qualified Dutch oven cooks scheduled to cook, met in a tent on the Jensen Historic Farm in Wellsville, Utah.

Since then, the event moved indoors as part of the International Sports Exposition in Sandy, Utah. The necessity of cropping down the number of cooks was met by having qualifying cook offs throughout the year. Now, there are so many cook offs there is a semifinal system held over three days at the event.

I am writing this on Friday, March 13 and the first semifinal was held yesterday. It produced six qualifying teams to move on to the finals. There is another semifinal going on right now with the main event tomorrow. I have the great honor of helping to judge the main dishes tomorrow so I’ll let you know.

Last week in this blog, I talked about texture and quality of the substance we call the staff of life. I promised to write about it and tell you how to achieve great results. Since I’ll be associating with many of my old friends at the cook off, I thought I’d ask them to share with us their secrets. You can ask them too. Send me your questions and I’ll ask the experts.

Send me an email at bloghole57 at yahoo dot com.

YourLDSneighborhood has added exciting new things to its website. Please drop by and take a look, browse around, check out our vendors, our radio station, our authors, our musicians and more. Check out the Neighborhood.

And while you're there, subscribe to the yourLDSneighborhood Newsletter. In addition to being able to shop in the new virtual neighborhood, the newsletter brings you articles, products, services, resources and interviews from around the world-all with an LDS focus. Look for issues delivered to your email inbox every week on Monday, Wednesday and Friday.

More than a Trend

2009-03-06T11:09:00.000-08:00

By Keith Fisher

When we started competing in cook offs, Practically everyone made rolls for their bread entry. Many types of flour were used to create some of the most beautiful circle of rolls ever seen.
In those days, we strove to make a bread that was light and airy, full of the little holes yeast make, the kind of bread you can buy in the bakery.

Then the cooks, (me included), began to experiment with other types of bread. I made a cheese-garlic Italian round loaf that I enjoyed. One judge asked, "Did you know the crust was hard?"
"Yes," I said. "It’s supposed to be."

The trend moved toward different herbs, flat breads as well as, baguettes. After a while cooks began to bake cheese, and meats into the bread. A whole new trend had started.

Now a bread judge gets to taste a wide variety of lunches disguised as simple bread rolls or loafs and baguettes. I have tasted bread dishes that when cut into pieces were much better sandwiches than can be purchased at Subway or Hoagie Yoagie.

If you are thinking of cooking in a future cook off, don’t despair. There are many judges who,
(like me), still analyze the quality of the bread itself. Some cooks don’t bother making a good bread. They rely on the stuffing to wow the judges, so you have a chance. Learn to make bread. The skill will serve you well.

I will take a future blog and show you what I mean by bread quality and I’ll teach you how to make it. But for now, here’s the winning bread recipe from Klondike. It’s a meal in a roll, and I think you’ll love it.

Parmesan Chicken Rolls
By Terry and Stuart Lewis
Made in a 10, and a 12-inch Dutch oven.

Bread
1 tablespoon SAF yeast
1 ½ cups warm water
1 cup melted butter
1/3 cup sugar
2 eggs (room temperature)
1 teaspoon salt
2/3 cup powdered milk
2 teaspoons vital wheat gluton
5-6 cups flour
½ cup grated Parmesan cheese

Filling
2 large chicken breasts (cooked and shredded)
1 8oz package of cream cheese
3 tablespoons lemon juice
¼ cup canned green chilies
salt and pepper to taste

Place Chicken breasts in a 10-inch Dutch oven with one cup of water. Cook using 14 coals top and 7 on the bottom for 50-60 minutes.

Mix water, yeast and sugar in a small non-metallic bowl. Cover and set aside for ten minutes.
In a large bowl, mix two cups flour, powdered milk, and Gluton. Add eggs, ½ cup melted butter, salt, and yeast mixture. Mix well. Add enough flour to make soft dough. Place in a clean, greased, warm, 12-inch Dutch oven to raise.

When chicken is cooled, shred it and mix with cream cheese, lemon juice, salt and pepper. Gently mix in the chilies.

When risen, punch down dough and roll flat. Brush with remaining melted butter, and sprinkle with half of the Parmesan cheese. Cut 12, three-inch circles using a glass biscuit cutter.
Place one rounded tablespoon of filling on each circle. Fold circle in half and seal. Place rolls in a well greased, warm 12-inch Dutch oven. Cover and let rise.

Bake using 16-18 coals on top and 8-9 on bottom for about 35-45 minutes. About ten minutes before rolls are expected to be done, sprinkle remaining parmesan cheese on top and finish baking. Rolls will be golden brown.

Remove rolls from oven and brush with butter while hot.

Don't forget the World Championship Cook off is next weekend see IDOS website for more info

YourLDSneighborhood has added exciting new things to its website. Please drop by and take a look, browse around, check out our vendors, our radio station, our authors, our musicians and more. Check out the Neighborhood.

And while you're there, subscribe to the yourLDSneighborhood Newsletter. In addition to being able to shop in the new virtual neighborhood, the newsletter brings you articles, products, services, resources and interviews from around the world-all with an LDS focus. Look for issues delivered to your email inbox every week on Monday, Wednesday and Friday.

Smokin’ Maple ribs from Klondike and the Main Event

2009-02-26T18:04:00.000-08:00

By Keith Fisher

Last week I posted the winning team’s desert from Klondike Cook off. We all know, desert should always come first, so I posted the Terry and Stuart Lewis’s pie.

This week, I’m going to post my absolute favorite dish from the cook off. I’ve always been a meat person. I’ve taken pride in my main dish recipes. When I looked at Terry Lewis’s sauce, I accused him of stealing it from me. When, while judging, I tasted the sauce, I knew it was much better. The rib dish Terry served was stand-alone. When they applied the sauce, they created heaven on a bone.

It’s likely they would have won best main dish with the meat alone, but Terry went on to make a rice bed that was mouthwatering. When I added the sauce, the rice almost (not quite though, are you kidding) made me forget the ribs.

So here, with that build up, is the recipe for . . .

Smokin’ Maple Bacon Ribs with Buttered Rice
By Terry and Stuart Lewis, winners of 2009 Klondike Dutch oven Cook off.

Ribs
2 racks baby back ribs (1 ½ lbs each rack)
favorite pork rub
2 oranges (sliced)
2 bottles beer

Sauce
8 slices bacon
6 cloves garlic, minced
1 small onion, diced
1 jalapeno pepper, seeded and chopped
1 bottle beer
½ cup maple syrup
1 cup orange or peach marmalade
1 ½ cups catsup
½ teaspoon cayenne pepper
1 teaspoon mustard powder
2 teaspoons hot sauce
2 tablespoons worchestershire sauce
½ teaspoon Liquid smoke
salt to taste

Rice
2 tablespoons butter
1 ½ cups white rice
½ teaspoon salt
3 cups chicken stock
handful flat leaf parsley, finely chopped
salt and pepper to taste

Remove membrane from the backside of each rack. Cut between each rib.
Rub al sides with your favorite rub. Place ribs in a zip loc bag to marinate (at least one hour)
Start sauce. Cut bacon into ½ inch chunks. fry until cooked. Add onion, garlic, and jalapeno. Continue to cook, stirring occasionally, until onions are tender.
Add one bottle of beer. Stirring to loosen all the bits that are stuck to the bottom. Bring mixture to boil. Reduce heat to medium/low and continue to cook until reduced by half.
Add remaining ingredients and return to boil. Reduce heat and simmer for 15-minutes longer, stirring occasionally.
Place ribs in a 12-inch Dutch oven. Add sliced orange, ½ bottle beer (to cover the ribs).
Simmer for 1 ½ to 2 hours.
When ready, remove ribs and discard boiling mixture. Dip each rib in the sauce and place back in the Dutch oven. Pour enough of the remaining sauce to cover the ribs. Cook for an additional 30 minutes.
Start rice 45 minutes before you need to serve it. Melt butter in a 10-inch Dutch oven. Add rice and toast for about 2 minutes.Add stock and ½ Teaspoon salt. Bring rice to boil. Cover and cook for 20 minutes (until all liquids are absorbed).
Remove from heat and fluff rice with a fork. Stir in parsley. Season with salt and pepper.
Serve with rice in a ring around the outside of a Dutch oven lid. Pour extra sauce into a hollowed out bell pepper in the center, and arrange the ribs on the rice around the pepper bowl.

There you have it. Next week, I’ll post the bread recipe. In the mean time, mark your calendars for the Main Event. The 2009 IDOS World Championship Dutch Oven Cookoff will be held at the Sandy, Utah Convention Center, March 12-14. Starting with qualifying rounds Thursday and Friday and the championship on Saturday.

You can root for the Lewis’s as well as many others, and the returning champions from last year. I will be judging on Saturday come and say hi.

YourLDSneighborhood has added exciting new things to its website. Please drop by and take a look, browse around, check out our vendors, our radio station, our authors, our musicians and more. Check out the Neighborhood.

And while you're there, subscribe to the yourLDSneighborhood Newsletter. In addition to being able to shop in the new virtual neighborhood, the newsletter brings you articles, products, services, resources and interviews from around the world-all with an LDS focus. Look for issues delivered to your email inbox every week on Monday, Wednesday and Friday.

Cold Hands HotFood Part 2

2009-02-20T16:40:00.000-08:00

by Keith Fisher

Last week I promised some of the recipes of Klondike. Here is the pie everyone raved about.

Bursting with Berries Pie
Terry and Stuart Lewis
10-inch Dutch oven
16-18 coals on top
8-9 on the bottom.

Crust
2 cups flour
1 teaspoon salt
2/3 cup Shortening or Lard
2 tablespoon butter
5 tablespoon water

Egg wash
1 egg
1 tablespoon water
beat together

Cut dry ingredients with shortening and butter until the consistency of peas. Add 5tablespoons of water to bind dough together. Work Dough as little as possible. Chill until ready to use.

Filling
2 cups black berries
2 cups Strawberries (halved)
2 cups raspberries
2 cups blue berries
6 tablespoons Clear Jel
1 cup sugar
½ teaspoon vanilla extract
½ teaspoon Almond extract
2 tablespoons butter cubed

Mix sugar and Clear Jel together. Add and mix well, all ingredients except butter. Set aside.
Roll out 1 batch of pie dough, place in a 12-inch Dutch oven to cover bottom and 2/3 the way up the sides. Spoon in Pie Filling. Sprinkle cubed butter on filling. Roll out remaining Pie dough to to make top crust. Put top crust in place. Trim and seal edges. Brush top with egg wash.

Bake using 18-20 coals on top and 8 on the bottom for about 50-55 minutes. Remove from Dutch oven and cool.

Berry Glaze
1 8ounce pkg. Cream cheese
1 14 ounce jar marshmallow cream
5 tablespoons raspberry concentrate
12 raspberries, mashed

Whip all glaze ingredients together until smooth. Drizzle over cooled pie.

Here is a list of the winners

Advanced class

1st place: Terry and Stuart Lewis (Qualified for Worlds 2010)

2nd place: Bill and Toni Thayn

3rd place: Debbie and Michael Hair

4th place: Ben and Debbie Auxier

5th place: Erick Hansen and Lynn Patterson

6th place: Ted Cromer and Dallen Cromer

Novice class

1st place: Colton Patten and Chad Ward

2nd place: James and Melissa Knowles

Best Dessert: Bill and Toni Thayn

Best Bread: Terry and Stuart Lewis

Best Main dish: Terry and Stuart Lewis

People's Choice: Eric Hansen and Lynn Patterson

Cold Hands Hot Food

2009-02-13T15:20:00.000-08:00

By Keith Fisher

Yes, it was later in the year, but the weather bore record of Klondike cook off competitions of the past. The sun threatened to come out and warm the place up, but that notion quickly disappeared with the return of the clouds. The competitors lined up for a light-hearted cook’s meeting to receive last minute instructions. There was a title at stake, not to mention the great prizes provided by Sportsman’s Warehouse and others.

I spent time walking down memory lane to years past when the Klondike had its beginnings. That first year, 2002, dawned cold and cloudy. Somebody called the weatherman and reported 9 degrees. I spilled water on the sidewalk and it immediately froze.

It wasn’t quite that cold this year, about 47 degrees, but it was cold enough to need the hot chocolate and soup provided by the IDOS cook off liaison, Ranes Carter. He was a hero in the event this year, because I, the creator of the cook off, had commitments and couldn’t do it this year.

Ranes found a substitute in Damon Faust and his wife. They stepped up to the plate and did a fabulous job.

After the meeting, the cooks were turned loose to start their fires and prepare their food. Wonderful aromas soon wafted in every direction making mouth’s water inside and outside of the store.

In 2001 when I approached Blaine Murray the manager at that time, I tried to explain the challenge involved in a cold weather cook off. He said, “I can donate a Dutch oven for a prize if you will come in an fill out the paperwork.” I said, “You don’t understand, I want to do it in front of your store.”

He saw the value of an event in front of his store, bringing customers into his store. Since then, Sportsman’s warehouses all over, have been great friends of Dutch oven cooking.

Eric, the current manager, is committed to making the Klondike event great and he is a good friend of Dutch oven cooking.

The cooks this year provided wonderful taste treats. It was honestly hard for the judges to decide. In the end, first place was awarded to Terry and Stuart Lewis of Tabiona, and American Fork, Utah for Smokin’ Maple Bacon Ribs with buttered rice, Parmesan Chicken rolls, and Bursting with Berries Pie.

Terry, by the way, is a former world champion. He has come back into competition after a long absence and many of us are looking forward to his winning a second time at the Worlds Championships.

Here are some pictures of the winners and their dishes. Next week, I will continue this article, post some of the recipes and talk more about all the competitors.

We even had 7 year old, Melissa Knowles competing with, James, her father. James had an accident eith a knife but Mellissa had fun. you can bet she will be back.

Okay, So, My Bad

2009-02-06T14:01:00.000-08:00

by Keith Fisher

I know. It’s almost impossible to believe, but I made a mistake last week. You see I post this blog once a week on Friday and it posts on Monday at YourLDSneighborhood.com . So, last week I said I’d post a blog about the Klondike Cook off this week. See the flaw? It’s Friday and the cook off hasn’t happened yet.

So if you came here expecting a report, I’m sorry, my bad. I will be posting my report next week I promise . . . no really. And for those of you who came here today, there is still time. The cook’s meeting is tomorrow morning at 8:30 AM.

Chicken Cordon Blue & Twice Baked Potatoes

Daryl Rodemeyer & Jim Hansen 2007 klondike

6 to 8 chicken breast (boneless, skinless)
1 pkg. stovetop stuffing chicken flavor, crushed to coarse crumbs, include seasoning
1 Swiss cheese stick per breast (about 1"x 1" x 4"long)
1 slice ham for each breast (1/8 " to 1/4" thick)
1 can cream of chicken soup
½ cup light cream (half & half)
2 Tablespoon melted butter

Combine cream and soup. Add to a well-oiled 12-inch Dutch oven. Pound chicken until about ¼-inch thick. Roll ham slice and 1 cheese stick in each chicken breast.
Use a toothpick to hold if necessary. Place meat in the Dutch oven seam down. Drizzle the chicken with butter. Sprinkle chicken with breadcrumbs. Bake at 350°, 10 to 12 coals on top, 18 to 20 coals on bottom, for about 45 min. or until chicken is done. Sauce can be used for gravy

Twice Baked Potatoes

4 to 6 large Russet potatoes
1 stick melted butter
1 cup grated cheese
2 cups sour cream
¼ cup chopped chives

Bake potatoes in a Dutch oven, about 1 hour or until done. Split top and scoop out each potato. Reserve the scooped out skins. Whip the removed potatoes with sour cream and butter. Replace whipped potatoes to the skins. Place in Dutch oven and heat until heated through. Garnish with chives and cheese. Return to heat until cheese is melted.

Note: this recipe is verbatum from the competitors and hasn't been edited.

A Tip and an Old Picture

2009-01-30T15:12:00.000-08:00

By Keith Fisher

First, let me remind you of the Klondike Dutch oven cook off, on Feb 7. It will be held at Sportsman’s Warehouse in Provo, Utah. I will be judging so come and say hi.

Did you ever notice how certain events in our lives tend to disable us? We often readjust our lifestyle because of them. I’ve been experiencing some of those events in my life, and to add to it, I’ve been doing battle with the dragon that is a bad cold. It might be viral, who knows, but it’s suddenly Friday and I have nothing planned for my blog this week.

Next week, I promise a full report on the Klondike cook off with a few recipes and pictures, but this week, well, you know.

It’s early spring out there, guys. Time to get out and get the pots oiled. Repair all the tools that broke last year, and get new ones if need be. One thing I like to do is paint my table and fire tools. Every year, they get scratched, left out to rust, or just plain neglected. It feels good to start another year with good-looking tools.

Keep in mind, however, If you’re painting a tool that stays hot, like your Dutch oven table, you should use a high temperature, barbecue paint. You can find it at the hardware store in spray cans.

Good luck in your prep, and remember if your pot has lost its seasoning, just do it again.

I thought you’d enjoy this civil war picture. Bet they don’t have a food handler’s permit.

New Tag

2009-01-24T03:25:00.000-08:00

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

2009-01-23T13:54:00.000-08:00

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

Cake

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.

YourLDSneighborhood has added exciting new things to its website. Please drop by and take a look, browse around, check out our vendors, our radio station, our authors, our musicians and more. Check out the Neighborhood.

And while you're there, subscribe to the yourLDSneighborhood Newsletter. In addition to being able to shop in the new virtual neighborhood, the newsletter brings you articles, products, services, resources and interviews from around the world-all with an LDS focus. Look for issues delivered to your email inbox every week on Monday, Wednesday and Friday.

My Attempt at Self Promotion

2009-01-19T16:08:00.000-08:00

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?

Return to the Neighborhood.

And while you're there, subscribe to our fantastic newsletter. In addition to being able to shop in the new virtual neighborhood, our newsletter brings you articles, products, services, resources and interviews from around the world—all with an LDS focus. Look for issues delivered to your email inbox every week on Monday, Wednesday, Friday, and Saturday.

Neighborhood Newsletter Subscriptions are FREE, and joining is easy.

Finding Peace & Togetherness in a Dutch Oven

2009-01-12T13:58:00.000-08:00

By Keith Fisher

Did you ever wonder what happened to the family dinner hour? Do you even remember what that was all about? Long before Marge and Homer we had shows on television that promoted family values. Shows like; the Donna Reed Show, Leave it to Beaver, and Father Knows best.

One thing these shows had in common, other than being about families, they had at least one scene where the family sat down together for dinner. Friends were expected to leave, Kids rarely had conflicting actives, and Parents were always home on time.

Wow! You say. When did that happen? The stone age? It was the fifties and sixties. Even on Gilligan’s Island the whole group sat down for at least one meal together.

What happened to all that togetherness? Erma Bombeck wrote in her book, Family-the ties that bind . . . and Gag "The problem at family dinners is that no one can agree on what is considered to be a fit topic to discuss at dinner time." She said Children tend to talk about subjects that take away your interest in food. Men want to talk about money, and mothers use dinner to discuss the sins the children committed in their diapers.

It doesn’t have to be that way you know. If a man cooks a Dutch oven meal in the backyard, Mother’s love it, because they don’t have to cook. Children love it, because they think they’re camping. Dad loves it because he’s saving money by not taking the family out to eat. Really, though, he loves it, because he adores his new hobby. The reverse is also true if the mother does the cooking.

The hidden benefit to all this? If you can find a way to pique the interest of the young ones, you will have them cooking in Dutch ovens. When they find success with a black pot, they will be hooked for life. Then, Mom and Dad can really enjoy the backyard party.

Of course if it gets around the block or the extended family that someone is cooking in Dutch ovens, you won’t need to worry. Dad will have friends talking to him, Mom will be able to compare notes with other moms, and the kids . . . well, if you get enough of them interested, you can hold cook offs in your backyard.

Save me a spoonful of cobbler and put a little ice cream on it for me, will you?

Return to the Neighborhood.

Neighborhood Newsletter Subscriptions are FREE, and joining is easy.

Update

2009-01-09T14:05:00.000-08:00

by Keith Fisher

I wanted to update my December contest and talk about the current one. Tuesday, I delivered a Chuck Wagon Dinner bell to Nichole Giles. Her name was chosen from the draw and she won in December. As you can see in the picture, she was thrilled. Use it in good health Nichole.

So far, I’ve had two comments but nobody entered the contest for the video. Either it’s not a great prize or I wasn’t successful in my promotion. It couldn’t be that hard. Just read old blogs and go to a website. I will extend it for another week, after that, if nobody enters I’ll put my video away for another day.

I watched the deer as they came down from the mountain the other day. I wished I had a camera with a really long lens. Deer come down in the winter every year but this year, we got several deep snowstorms in a row. Snow still covers some of the roads where I live. People get stuck, and the Deer are coming down in herds.

I stood there, watching, not willing to leave. During the time when I can pursue those deer, they have the advantage. Yes, it’s true I have a rifle, but my deer have developed methods of concealment, and they are getting better at it.

During the winter, however, survival is paramount. My deer can’t play concealment games. So we humans get to watch the splendor. To admire the beauty of a majestic animal—to lament the old days when deer were easier to hunt. There’s a lesson in there someplace, but I’m going to leave you to think of one.

I thought of a great idea. Right now there are many opportunities to get out and play in the snow. There is a park and pavilion nearby to where I watched the deer. I could invite my friends to come and watch the deer and I could cook a Dutch oven meal. What a great Saturday afternoon party it would be. If you decide to try it, dress warm, take pictures, and send them to us.

Return to the Neighborhood.

And while you're there, subscribe to our fantastic newsletter. In addition to being able to shop in the new virtual neighborhood, our newsletter brings you articles, products, services, resources and interviews from around the world—all with an LDS focus. Look for issues delivered to your email inbox every week on Monday, Wednesday, Friday, and Saturday.

Neighborhood Newsletter Subscriptions are FREE, and joining is easy.

Moving Up the List/Another Contest

2009-01-05T13:08:00.000-08:00

by Keith Fisher

I perused the Google images to find inspiration for this blog and noticed something. I found I was listed on the third page back, but it was my website, not this blog. The website is pretty much static, so, it should be farther back. Don’t get me wrong I’m glad to be there, but since I post on this blog twice a week, it should be listed closer to the front. It took a while, but I finally found the blog after searching several more pages.

Could you help me out? I need an ego boost. Tell your friends about this blog and encourage them to come and leave comments. If we get enough hits, this page will move closer to the front, and I will be very happy. In fact if you get someone new to visit, tell them to drop your name and I’ll put you in a drawing for a special prize.

To help out in this situation, I think it’s time to give something away. This time, in order to win, you must leave a comment here, and leave your answers in an email (unless you want to give the answers away) bloggame57 at yahoo dot com.

At this point in the game, an announcer named John comes on and tells us what prize we can win. Since we don’t have an announcer, or the money to pay one. Shoot, we aren’t even on television. I guess I’ll have to show you.

This is a never been viewed, VHS copy of Cookin’ Outdoors with Johnny Nix. He is the host of a cable program called Campfire Café and he talks the viewers through their first time experience with outdoor cooking. It’s even entertaining for old time camp cooks.

Here’s what you have to do to win. Email your answers to five questions.

What year did I win the World Championship Dutch Oven Cook Off with my partner?
What do I love to do first thing in the morning on campouts?
Name 3 Dutch oven manufactures.
What is the name of my Dutch oven website (not my blog)?
What does the picture show on top of the picture scrapbook?

All of these answers can be found on this blog, or my Dutch oven website. in the event of a tie, we will draw names from a pot.

There you have it. Feed my ego, and I’ll put your name in the drawing. Answer the questions and win a free video. Until then, the best way to beat the cold is to light a fire and cook over it.

Return to the Neighborhood.

And while you're there, subscribe to our fantastic newsletter. In addition to being able to shop in the new virtual neighborhood, our newsletter brings you articles, products, services, resources and interviews from around the world—all with an LDS focus. Look for issues delivered to your email inbox every week on Monday, Wednesday, Friday, and Saturday.

Neighborhood Newsletter Subscriptions are FREE, and joining is easy.

The Camp Cook in your backyard

Cooking for Twenty and Then . . .

August Authorama

Too Much

Filling the Pot

False Summer

The Refiner's Fire

Cast Iron Skillets and Teflon Frying Pans

Dreaming of a Backyard Kitchen

Achieving Peace with Cast Iron

A Dark and Stormy Night

Who gets the Cast Iron?

Pioneer Day

Desert

Gratification

Independence Day and Girls Camp

The Dream Job

On The Cutting Edge

Camp Chef DOG and a Demo

Memorial Day

My Cheesecake Factory

Three Events, and a Few Pictures

Stew Day 2010

How Did You Get Started in Dutch Oven Cooking?

Yes, Its that Time of Year Again

Beep, Beep, Beep

A Gathering of Iron Heads

I Dreamed about Cast Iron

Dutch Oven Delight

What is a Field Judge?

The Main Event- New World Champions

The Main Event-Two Days Gone

The Main Event-One Day Gone

What a Day

The Main Event-Hey! It Starts Tomorrow

The Main Event- 1 Day, and Counting

The Main Event- 2 Days, and Counting

The Main Event- 3 Days, and Counting

The Main Event- 4 Days, and Counting

The Main Event-5 Days and Counting

The Cooks are Raring to go

The Wheels of Progress-or Were they?

A missing Ingredient

A Full Pot

Passing It On

What's For Dinner

What an Honor

Keeping a Promise

Win a Dinner with the Author

A quick announcement

Well Over 250

Did the Pioneers Make Lasagna?

Catching Up

Memories and Metal Pots

Mecca-The Convention Part Three

My Belated Blog-Convention, Part Two

The convention Part One

Great Fun Big Appetites

Bread Magic Part Two

Bread Magic

May God Bless You

Oh, what an Honor

The Big Show and Bread

More than a Trend

Smokin’ Maple ribs from Klondike and the Main Event

Cold Hands HotFood Part 2

Cold Hands Hot Food

Okay, So, My Bad

A Tip and an Old Picture

New Tag

Recipes From the Modern Klondike

My Attempt at Self Promotion

Tags

Finding Peace & Togetherness in a Dutch Oven

Update

Moving Up the List/Another Contest