Comfortable Counters

by Keith Fisher

When you cook outdoors, do you use a table? Just like in your Kitchen at home, It’s easier to work from some kind of counter space. Whether it’s opening cans, rolling out bread dough, or marinating meat, the tasks are made harder by using a flat rock, (if you can find one). Even a pick-nick table isn’t the best surface, especially if the sloppy family used it last. You know, Joe, Sue and their kid, Messy Michael.

There are many portable camp tables on the market, look here. Most of these are lightweight but being so, they tend to flatten if you set anything heavy on it, (Like a full Dutch oven).

When we started competing, we used a long, but narrow card table. It was made special as a base for a sewing machine, so the legs were a little longer than a normal card table. Making the counter height about three feet. We used that table for the first year and I noticed a pain in my back from leaning over. I measured and decided that if the tabletop was just a foot higher I could roll out piecrust in comfort.

I bought some one-inch PVC pipe, cut it to specific lengths, and painted it brown to match the color of the table. It worked great. All I had to do was slip my extensions over the legs making the height just right. However, there wasn’t enough room for two cooks working at the same time.

At that time, most cook-off directors provided a table of some kind to use for preparation. We stacked our hot and cold water coolers on one end and used the rest for prep. We found ourselves fighting over the card table, and since my partner did most of the mixing and preparing, and I did all cooking, I lost the battle.

My life changed, when I watched a team get ready to cook. Before putting a tablecloth on the banquet table, they slipped 9-inch extensions over the legs at the bottom and raised the table to countertop height. In light of my card table extensions, I wondered why I hadn’t thought of the banquet table. I used 1 ½ inch PVC and made several extensions.

When the Mighty-Lite Table Company came out with a sturdy plastic version of the banquet table, we all wanted one. I got a six-foot version when the generic brand came out. I used my extensions and had several countertop height tables to work from. I could wash dishes on one end and knead bread on the other. I even had room for my chuck box. Now Mighty-Lite makes a table with height adjustable legs, but for other tables, consider the extension.

Keep in mind a 9-inch extension only works on a table with a curved bottom leg. See the picture. If your table has straight legs, you will need to make your extensions longer to accommodate the length.

Now, a note about use, When you use your plastic table as much as I do, and you take it in and out of the back of your truck, you’ll probably notice dirt and grease collect on the table top. It’s okay, just remember to use a tablecloth and periodically clean the surface with a water and bleach solution. The solution not only cleans, but it sanitizes to protect against the sloppy family. You have to scrub harder for some grease stains from the back of your truck. And keep in mind that a hot Dutch oven will melt plastic. get a piece of wood or use a trivet.

Tables can be a blessing when you have one, they can be a curse when you don't. Making it comfortable to work at them, makes cooking funner.

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Cleaning House

by Keith Fisher

My wife brought home two slot cabinets built by my father-in-law. When my wife asked if I wanted them, I agreed, thinking I could use them to store printer paper and sort Family history.

I don’t know why he built them so deep. I worked in my office re-arranging things, trying to make the cabinets fit. Two hours later, I finally admitted I just don’t have room in a 9X8 office I share with my daughter. Anyway, I sat back and gazed at the mess, then remembered I have a blog to write.

With the state of my office, and not having any idea what to write, I decided to talk about cleaning your camp kitchen. It’s the time of year when some people put their camping stuff away, and that includes Dutch oven tools.

Before you relegate your pots to the shelf, I’d like to try once again, to convince you to keep cooking throughout the winter. Many an ice fishing or tubing party can be greatly enhanced by the tasty treats you make in your Dutch oven. You can be a hero too.

If you’re determined, however, to put it away, consider how much easier it will be in the spring if you take the time now, to care for your equipment.

First we need to check the cast iron. Run your fingers over the surface. Does it feel smooth? Is it rough like sandpaper? Does it look like it might rust? If it is smooth it will probably be okay. If it feels rough put a thin layer of vegetable or olive oil on the surfaces. Then, store the lid on a different shelf. It allows the air to circulate and avoid condensation. In the spring, you may need to heat up you oven to burn off the oil, but it will keep the iron from rusting.

Next, let’s talk about tables and other metal tools. If your table has rust spots on it, or it looks grungy from all the charcoal dust. Get a wire brush and brush off the rust. Go to the hardware store and buy some barbecue paint. It comes in a spray bottle, and will withstand the heat of charcoal. I repaint my table once a year anyway. The new clean surface helps me look like I know what I’m doing. Some tools won’t need the barbecue paint. I recommend flat, or glossy-black (your choice). Paint lid holders, charcoal starters, and lid lifters. Clean you charcoal bucket, and don’t forget to clean that pancake batter spill from the inside of your chuck box.

If you use a plastic drawer chuck box, you will find a little bleach goes a long way. Mix three tablespoons bleach in a spray bottle of water. Use gloves. Check your spoons and spats, all your tools. Look for signs of wear, or breakage. Toss the tools you never use, add those you think you’ll need. Fill the spice containers. A dollar store has low-cost tools, and tea towels. You can always use a good pair of tongs.

Now that you’ve done your house cleaning, take your kitchen and get out and use it one last time. But consider the winter. A hot pot never rusts, and full stomachs will ever be grateful.

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Taking your Kitchen

by Keith Fisher

On a previous blog, I promised I would talk about chuck boxes, but I’ve been getting sidetracked with other, more exciting subjects. Since the weather is turning and with it, thoughts of getting our equipment into shape for the big Deer hunt. I think I’ll get back to it.

When I was a kid growing up in Utah, it was fairly easy to get a license and go hunting. Most of the hunting population didn’t even make plans about where they were going to hunt until the end of September. We usually got together and listened to the scouting reports from one or two who had gone on the archery, or some other, earlier hunt. From the report, we decided where we would go and usually opted for the customary place.

We had a special canyon we hunted every year. We knew all the names and the geography. It felt good to know some things never changed. Then the DWR rewrote the rules.

Now we have to submit to a drawing, choose which hunt we are going to hunt, and which area we plan to go, all before the end of January each year. If I choose to hunt on the archery hunt, I’m done and can’t hunt deer any more that year. I must decide in the winter before, which hunt will be most successful and which area will have the most deer. Unless I want to hunt alone, I must pick the same area my family chooses.

With all the hoops we have to jump through, it’s not hard to visualize what happened this year. I went online on the last day to register, one hour after the deadline. All my other family members have similar stories, and needless to say, We’re going fishing on the deer hunt opening. But I digress, I promised I’d talk about Chuck boxes.

Everyone has some sort of container for the tools it takes to cook and clean up in the outdoors. I started with a storage tub and bucket. Everything went downhill after that.

In many cook offs, people were judged for their equipment, so I wanted something that looked the part of the old west, but was still functional as a transportation box. I ended up building the refrigerator size Chuck box I used to store Dutch ovens in. It’s not only as big as a refrigerator, it’s heavy too. I soon wore out and began to think about other ways.

My next camp kitchen was designed to be like an old chuck wagon box and I used thin plywood and light materials. Being four feet wide. It was awkward to carry and became a burden to move for one person. At this time I also designed a pot box, or Dutch oven storage box. It was the perfect size to place two washtubs on top, next two the end of a banquet table. We washed dishes while sitting in a camp chair. Carrying even that was a two-man job.

At that time, I noticed a set of clear plastic drawer cabinets on sale and got an idea. I had never seen anyone use those for a camp kitchen, and although I can’t prove it, I think I was the first to use one. Now if you go to cook offs, you may see many of them.

The Refrigerator sized box now stores Dutch ovens and collects dust in my carport. (It has to. Who would move it?). The wide box remains in my back yard. I use it to cook in the back yard. The plastic drawer cabinet sits in my dining room. We keep it filled with all the tools we need to cook in camp. One person can put it in the back of the truck and it sits easily on a picknic table.

Whatever you use, it should be easy to carry and simple to use. It should hold all the tools you will need to be successful, and don’t forget to stock it with toothpicks.

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Shelters and Cooking Tents

By Keith Fisher

We had heavy rain over the weekend at my house. It looks like difficult weather has come to stay. Perhaps it’s time for us to talk about shelters and cooking tents.

I remember setting up to cook between two buildings at the Davis County Fairgrounds in Farmington, Utah. I didn’t have an awning, tarp, or anything. We were a little worried when the fog rolled in off Farmington Bay, but it soon burned off and the sun shined.

It was a great day. Many folks learned about Dutch oven cooking, and all the food was delicious. The success was short lived, however, by afternoon, thick clouds rolled in and rain seemed eminent. We hurried to finish and get packed, but the water put out my fire.

Wind driven rain and hail got into the drawers of my chuck box. At one point, I noticed a river of water dripping off my cowboy hat. It could’ve filled a five-gallon bucket in minutes. We were wet, cold, and miserable. I had to clean the rust off of everything when I got home.

On another occasion, I stood shivering under two Easy-Ups. the wind and rain was coming down in horizontal sheets. I was the advisor for my ward’s Varsity scouts while they competed in the Scout Expo cook off. In an effort to get warm, I turned my backside to a propane stove and caught my shirttail on fire. The boys did well, the food was good, but everyone wondered about my ability to lead boys.

Over the years, I’ve cooked under many covers and in many shelters. I even cooked inside a few buildings. I watched portable awnings blow away, and I’ve cooked in the open air. Here are my conclusions.

When you cook outdoors, you must deal with wind, fire, rain, snow, and sunshine. Too much of these can make your day miserable. A good shelter can help. If you opt for the open air, remember you’re leaning over a fire. Why add more heat to you’re body by standing in the hot sunshine?

A portable awning works well for this. I call these Easy Ups after the brand name. There are a few brands of these and if you keep an eye out, most of the stores put these on sale after the season. The last one I purchased cost $65.00 on sale and it’s better than my other one, which cost more. There are two standard sizes of this type of shelter, 12X12 and 10X10. The latter size fits in a parking space and can be taken almost anywhere.

Another shelter that works well, is the plain old tarp. If you can tie off four-corners, or use a frame, this can be the cheaper solution. Cooking under your awning attached to your camp trailer can work fine, but as I found out last summer, microburst winds can cause great heartache.

There are portable car garages, and makeshift carports that work well but most are too large for just one camp kitchen. If there is a pavilion use it. But keep in mind if you are too closed in, you’ll breathe the fumes from your charcoal.

I cooked under my carport one winter, using a cheap brand of charcoal. I had a cold at the time, and I believe the overdose of chemical fumes made my cold worse. By January, I had pneumonia. I threw my stock of cheap charcoal away, and started cooking in a less sheltered area.

In the case of the driving rain, I recommend an anchored cover. Close in one or two sides to keep the wind out, but allow for a draft to carry away the fumes. Ideally, you will have a shed awning with three sides closed in and a blower vent above the cooking table. But that’s the subject for another time.

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Conference Tradition

by Keith Fisher

It’s conference weekend. What are you going to do? Are you the type who sits in front of the TV all weekend? Or do you hang on every word, while doing Saturday yard work, Priesthood session that evening, and park by the tube on Sunday? Maybe you will travel to visit family and listen on the car radio.

No matter what you do, the messages delivered from the pulpit during conference will delight and inspire you. I hope you have a prayer answered.

If you need a new family tradition, I have a suggestion for you. Several years ago, we had access to a cabin one weekend a year in the hills west of Midway, Utah. Every year, we picked conference weekend. We called it a family reunion and preparations began six months in advance.

When I was a child, my dad took us to Grandma’s house every conference weekend. I remember a lot of wrestling matches, board games, singing, and Grandpa saying shush. Most of all, I remember the close family ties created with more than one family unit sharing the house.

It was with those conference weekends in mind that we came across the perfect family reunion idea. You see, conference weekend is good because schedules don’t collide. Nobody has to be away on Sunday for meetings. With a little variation, our agenda was always the same.

Friday

5:00 everyone arrives and gets acquainted
6:00 Dutch oven dinner, or barbecue
6:45 get acquainted games
7:30 slide show/testimony meeting
8:30 more games, indoor pinata
The rest of the evening we enjoyed each others company

Saturday

Get up, fight for bathroom time.
Breakfast; quiche, fruit, cereal, and juices
9:30 Treasure hunt/games for adults
10:00 Conference on TV. No organized events
Board games are on the tables, crayons, paper, and crafts.
Noon. Conference is over. Big loud game. Easter egg hunt in April
1:00 lunch. Light sandwiches leftover salad from Friday
2:00 conference begins. People who don’t want to watch conference go hiking or other pursuits Board games are on the tables, crayons, paper, and crafts.
4:00 conference over, ladies go shopping. Men get ready for Priesthood meeting. Someone agrees to stay with the kids.
6:00 Priesthood session in town at the stake center. Ladies pick up pizzas
8:00 pizza and root beer floats. Followed shortly by the talent show.
Laugh fest and talent show until bedtime.

Sunday

You get the idea. We didn’t schedule major events on Sunday and we didn’t worry if some people wanted to play table tennis during conference. Some of them grabbed a piece of floor and absorbed conference through closed eyelids.

We usually roasted a turkey on Sunday and had a family meeting after the last session. People started to pack up for home around six and we were left with grins on our faces for a job well done. It only took a couple of days to recuperate, but those were some of the best parties we ever held. All of that aside, however, it brought our families closer and the testimony meeting brought tender feelings and the Holy Ghost to the surface.

Now, as you go about your different traditional conference activities, I hope you will at least get those you love together and cook a Dutch oven meal. Start a new tradition.



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Rootin for the Home Team

by Keith Fisher

Did you ever have a tailgate party? Many folks set up to cook food each week, outside the stadium or sports arena of their choice. The purpose being, to have fun rooting for their team and eat a lot of good food in the process. These impromptu cookouts happen with regularity across the nation.

Have you ever considered holding one before a youth soccer or flag football game? I sat on the sidelines on Saturday, watching my daughter’s cheerleading squad. It was flag football, and we could’ve used some more support from the crowd. In fact we could’ve used more crowd. Can you image how pumped up the players would be if they could hear the cheers of many supporters?

I rooted for the son of one of my friends, and his team won. My daughter cheered for the green team and I noticed some of the red team players, seemed to feel ignored. Then they cheered for the red team and the green team seemed to feel ignored. I’m not saying cheerleaders can influence the outcome of the game, but everybody loves a pat on the back.

So get out there on Saturday, or Wednesday. Whenever the game is scheduled. It’ll be a great game and it’s usually free of charge. Then you can go wild for the team of your choice.

Here’s my idea, think of all the folks who would show up for your son’s game if you told them you were cooking. You could set up first thing, making breakfast burritos, or grilling hot dogs. Just think of the cheering section you could create. Just think of how much of a hero you would be.

Here’s my recipe for a quick tailgate party:

1 very large cooler for sodas
1 portable grill see here
hamburgers, hot dogs (Grill them)
Buns and condiments
Individual size bag of chips for everyone
Ask someone to bring potato salad

If it’s morning you’ll need a large water cooler, filled with hot water
A large can of hot chocolate mix, Styrofoam cups.
Propane stove with two burners.
One griddle, one skillet

Start by browning sausage in the skillet. Set aside but keep warm. Scramble eggs. Lay a tortilla on the griddle and turn over when warm. Build a burrito on the griddle. Roll and hand off with a paper towel.

Now, you get the idea. You are only limited to your own imagination. Here is another idea:

Sirloin tip Roast
Keith Fisher
12-inch deep Dutch oven

3-5 pound beef Roast Sirloin tip
dried chopped onions
seasoned salt
3 tablespoons butter
3 tablespoons vegetable oil
4 small white onions
2 beef bouillon cubes

Tenderize meat by poking it with a fork or special tenderizer. Rub dried chopped onions and seasoned salt into the meat

Melt butter with oil in a hot Dutch oven with bottom heat only. Searing all sides of the roast. Drain oil and butter from oven.

Prepare onions by removing skin and cutting part way through (as if you were going to quarter them). Place roast in center of pot and the onions next to the meat on two sides and roast with 10 coals on the bottom and 16 coals on the top until done (remember to add new coals when old ones are spent to keep the heat up.

Add bouillon cubes when there is enough moisture in the bottom to mix with. Roast is done when inside temperature is 170 degrees.

Take the roast out, and shred it with your fingers, set aside. Add two cups of water and two bouillon cubes to the drippings and bring to boil. Use hoagie rolls for bread and serve French dip sandwiches. A bag of chips, and a drink.

Enjoy the lunch but make sure everyone is done by game time. Remember which team you are rooting for, and give your son/daughter the thrill of support. Try not to curse the referees they take a dim view of that kind of thing.



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Autumn's Splendor

by Keith Fisher



You’ve got to love the weather we’ve been having lately. A few years ago, I cooked in a Dutch oven cook off held on July fourth, in a place that formed a natural wind tunnel. We set up our booth with the cooking table between us and the hot wind. By the time we presented our "burnt offerings" to the judges it was close to one hundred ten degrees in our tent.



There isn’t much you can say about that kind of heat except, wow, or some other, more graphic expletive. I had to rest for a week after that one, and we didn’t win anything. Since then, I’ve left Independence Day open for family outings in the mountains, not cook offs. I still cook, but only in places with cool breezes and shade trees.



Now that the weather is getting cooler, it’s the perfect time for a family cookout. Get out there, and enjoy cooking on a fire. Drag your portable fireplace into the middle of the driveway and invite the neighbors over to roast hot dogs.



With school in session, it’s a great time to get into the mountains. It’s probably too late for the family reunion, but Friday night camping trips can be wonderful because you don’t have to compete with the majority of the summertime crowd. Get up early on Saturday and polish your breakfast making skills. If you’re a writer like me, it’s a great time to get those words down on paper, laptop, or AlphaSmart--before the family wakes up.



As a kid growing up in the state of Utah, I discovered I had two favorite times of the year. Spring, because of the new growth. The world is warming up, and people are getting ready to plant their garden and cast their shoes off. And fall, because we are cooling down. Nature begins to show its magical splendor with all the colors of the rainbow before the winter cold sets in and the colors turn gray.



Fall was also the time in my youth, for deer hunts and bird hunts, End of the year fishing trips, and getting ready for ice fishing. It’s the time I miss my grandfather most. He was our camp cook and I remember the breakfasts he used to make. His quiet wisdom and loving hand, his patience in trying to teach me to wait for the fish to bite instead of reeling in my line every four minutes.



I love fall. It’s the best time of year for feasts. Thanksgiving dinner, Halloween, tailgate parties, and all the little events in between, in the relative comfort of cool temperatures.

Since it is getting cooler, I decided to post a soup recipe, but which one to post? I finally picked a quick chowder I developed while serving a mission in Nova Scotia.



Tuna Fish Chowder
By keith Fisher
12-inch deep Dutch oven



2 cans Tuna
about six potatoes cubed
1 pound of bacon fried and broken into bits
one small onion diced
2 cans, or three hands full frozen corn
2 cans cream of mushroom soup
2-3 cups milk
2 pkgs fresh mushrooms
flour and water for a roux



Cook bacon, set aside. Dice potatoes and onions and boil together in enough water to cover. When potatoes are soft, drain 3/4 of the water and add milk.

Next, add Mushroom soup, tuna, bacon, and corn. Let simmer. Add extra milk if desired. When simmering, add your roux to thicken. Put mushrooms in at last minute, if desired. Add salt and pepper to taste.




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