The Main Event- 3 Days, and Counting

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

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

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

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?

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

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

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.