Putting my Pots into Practice

By Keith Fisher

I know I promised to talk about Dutch ovens today, but it’s been one of those weeks when you end up with too many tasks and not enough time to do them. Now I’m camping cooking a pile of good food. I came back down the canyon in the middle of the night in order to post my blog. I need to hurry back to make waffles and eggs. Later, I’m making baked beans and bratwurst.

I realize that most of you won't read this til Monday but some of you will read it today, July 4, I suggest you make your holiday great. Invite your friends and family to eat it what you cook, and take a bow when they start the applause. Since I’m taking a little break, I’m going to show a few Dutch oven dishes I’ve encountered over the years. I cooked some of them. Click on the picture to see a biger one.

See you next time. when we talk about Dutch oven types and styles.

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Independent Thinking

By Keith Fisher

Big doings are planned in most families this weekend. It’s Independence Day, and the Fisher clan is going camping. Yes, I’ll bring my Dutch ovens, and yes I’ll be cooking for the masses.

Since we started celebrating the birth of our country, many traditions have crept into our culture. Not the least of these, is mans desire to cook and eat outdoors. There’s just something about stepping outside, firing up the grill, and burning something beyond recognition. Ah yes, the taste of charcoal in the afternoon.

Usually the farthest thing from our minds at these times, is safety. Yes, I’m sorry, guys, I said the ‘S’ word. I know it’s hard, but we need to talk about it. According to the Consumer Products Safety Commission, 10,000 people were injured last year in Fireworks accidents—11 people died, but what about barbecue accidents? Remember guys, It’s HOT, and heat will start fires or possible explosions.
tahnks

Here is a recipe for you:

Sanpete Chicken marinade

• 1 cup soy sauce
  
• 1 cup 7-Up
  
• 1 cup vegetable oil
  

Marinate the meat for 24 hours then place on the Barbecue. Medium heat, turn over when brown on one side. Try it with 1 tablespoon of Horseradish.

If you really want to relax this weekend and have a taste treat at the same time, use a Dutch oven, and leave the Barbecue alone this year. Here is the recipe:

• 1 onion diced
  
• 1 red Bell pepper diced
  
• 1 green bell pepper diced
  
• 6-8 chicken breasts (boneless)
  
• Two bottles BBQ sauce I like honey and hickory
  

Cut the veggies. Place in the bottom of a 12-inch Dutch oven. Sauté in a dab of olive oil. use bottom heat only. When translucent, add the chicken and cover. Keep your coals in a ring, no coals in the center of the circle. Add coals to the lid to cook chicken. When the chicken is done, let it rest without heat. About 40 minutes before serving, add BBQ sauce. Stir and simmer over bottom heat.

While it cooks, you can relax and talk to your guests. Who wants to worry about slaving over a hot grill on Independence Day anyway?

Next time, we’ll start a two-part discussion about how to choose the right Dutch oven. Have a great 4th.

Join the Neighborhood Newsletter . . . Subscriptions are free and joining is easy. Just by signing up and maintaining your subscription to receive the yourLDSneighborhood.com newsletter, you become eligible for our "Thank You" prizes. Our dozens of giveaways range from a trip for two to China, to iPods® (each with a $50 gift certificate for LDS music), cruises, and more. Learn about our amazing monthly, quarterly, and annual giveaways by clicking here.

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