Flaking Out . . . Again

I can't believe it has been over a year since I posted on this blog. My how time flies and I really have no excuse. I've been working a new recipe and will show you a pic soon. until then. please don't count me out. I will be back.

More on Lump Charcoal

By Keith N Fisher

Last week, I promised to continue my lump charcoal experiments. This week, I tried keeping a reserve. I thought, if I could keep the chunks together long enough for them to turn white with ash, then the chunks might continue to burn.



I made a pile and lit it

I used my kettle barbecue, poured lighter fluid on, and lit the pile. I waited, and when several of the pieces were mostly white, I separated them. Not only did they go out, but I had to keep pouring lighter fluid on the pile.

As you can see from the picture behind the blog title above, I’ve cooked with lump charcoal and campfire coals, before. It was always piled on the lid, though.

A few years ago, a group of us got together and purchased a pallet of restaurant style natural mesquite lump charcoal. The company was called Lazari and it came in large bags about forty pounds each. There were many large pieces. Some of them looked like tree limbs. It burned clean with little smoke and no chemical smells.

I made sure they were burning before I seperated the coals

On the day I took that picture, I was using the Lazari. The bag was new and cooking with it was no trouble. Then I took some to a cook off in Wyoming and just couldn’t get it to burn. I ended up finishing the dish with briquettes.

The beauty of briquettes is the uniformity. Counting coals is easy. Like lump and campfire coals each briquette burns at a different temperature, but they generally don’t go out before they become ashes.

the coals went out

Because of the chemical fumes and extra smoke, however, briquettes are killing me.

You might say, lump is kicking my hump. Briquettes, however, will take my breath away. I’m going to locate some Lazari and try it again, but the search goes on. I’m going to find a charcoal that doesn’t emit deadly fumes or smoke too much. I know the latter part will be hard, because the BBQ guys love the smoke.

I’ll keep you informed about the search. Maybe I’ll start reviewing different kinds here on the blog.

Cooking for the Group and Lump Charcoal

By Keith N Fisher

As you can see from the picture, there wasn’t quite as many as we planned for. We didn’t have many leftovers though. The group of young people loved the stew and I learned a few things. I learned that every group is different. When we cook for the fourth grade, everyone loves the peach cobbler and corn bread. This group didn’t eat much corn bread and they liked apple cobbler.

We cooked at the ropes course on West Center Street in Provo. Down by the boat harbor. The group loved the course, and I had a ringside seat for what I call the Rocket Swing. If you ever get the chance, you should experience the fun.

While making corn bread in my carport, I decided to give lump charcoal another try. I’d grown sick of the fumes and smoke from briquettes, and I knew that lump charcoal was clean. Since barbecue is big business, the briquette manufactures tend to ignore the needs of Dutch oven cooks. Although I can’t prove it, they even add something to their product that makes it smoke. I’ve been cooking in Dutch ovens for a while, and it didn’t used to smoke like that.

My previous experience with lump was positive, but It tends to extinguish itself unless it’s kept together in a pile. With briquettes, once you catch the edges on fire, the rest of the coal will continue to burn, not so with lump. As you can see from the picture at the bottom, even placing it with briquettes doesn’t help it to burn.

Since the fumes of briquettes are getting to me, though, I’ve decided to keep working with lump. I’m going to devise a way to enjoy the clean, natural smoke of lump with no chemical fumes. All I have to figure is how to keep it burning. I will keep you informed.

If you know of a way to make lump work, let me know.

Preparation/Precooking

By Keith N Fisher

A friend of mine asked me to cook for his group of two hundred on Saturday. As always, in these cases, I scramble to plan a pleasing menu. I want to offer something easy and delicious. Preferable dishes, are those that require the fewest Dutch ovens. Not that I don’t have the cast iron, but I hate to pack it all.

We finally decided on beef stew, cornbread, and cobbler. My friend will provide green salad. Those of you who follow this blog will recognize that menu from my posts about cooking for the fourth grade. The beauty of the menu is the precooking that can be done.

As I said before, I own a lot of cast iron but I only have three 14-inch shallow ovens, and I’m making 7 pots of cornbread. Also, I want to use those three pots for cobbler.

I could use seven different pots of various sizes, but I hate serving food to groups in a hodgepodge of sizes and shapes. It makes me look unprofessional and if I ever really go into the business, I’ll have to purchase a bunch of the same size pots. That can be a two edged sword, however, because different dishes should be cooked in different sized pots.

Still, a few 16-inch shallow pots can fit as much food as many 12-inch, but a big roast needs a big, deep pot.

Anyway, I’ve turned my carport into a cornbread bakery and I’m going to slice, dice, and precook much of the rest of the meal.

On a different note, the cookbook is finished but I’m waiting for critiques. I need to get that turned into the publisher, so wish me luck.

How Many?

By Keith N Fisher

Did you ever wonder how many cookbooks do we need in the world? Although I don’t have the figures, the numbers published each year seems to be increasing. Maybe I’m just more aware, because I’m writing one.

I got two emails this week, from publishing houses, marketing new cookbooks. I see Facebook posts, and newsletter items from Dutch oven friends who are also putting their recipes together. So, I ask the question; how many cookbooks do we need anyway? Will mine be received in the way I hope?

I’m on the last leg of writing mine, and I’m drowning my critique group with text editing. I think you’ll like my book, but I’m worried it’ll be too late.

In the publishing world, often, it’s all about timing. Getting the right book in the hands of editors at the right time makes all the difference. I know writers who wrote books like Harry Potter but they submitted them too late, they got rejections telling them they didn’t need another Harry Potter.

Hopefully, my cookbook will offer wisdom and experiences you will enjoy. I’ve included many stories, legends, and some fiction, mingled with recipes and instruction. It won’t be the first camp-cooking book, but it will be original to me.

I recently purchased some new roasting sticks and a charcoal starter chimney that I’ll write about in a future blog post. I hope you’ve enjoyed the summer with many backyard feasts.

Write it Down

By Keith N Fisher

While working on the cookbook the other day, I wrote:

One time in deer camp, I made a kick butt chili that started out as a way to get rid of the bumper crop of tomatoes from my garden. I didn't intend to make chili, but it worked out that way. For the same meal, I made fry bread using frozen bread dough.

I never made that chili again, but it lives in my memory of great dinners. I can’t, however, remember any of the amounts I put into it. Such is life in camp.
In an attempt to figure it out, I made chili Saturday. I used tomatoes, three kinds of canned beans, turkey burger, and various other things. It ended up as chili, but not like I remembered. I’m certain I added more things on the camping trip. And I think I added more chili powder before. Still it tasted okay, but somebody wanted to use it for Sunday dinner. I didn't even get any pictures.

When it cooled, we put it in the refrigerator and saved it. When I came home for church it was in a crock-pot the "spicy" was missing and tomato sauce had been added. It was okay, but it wasn’t the chili I made on that deer hunt. It wasn’t the chili I made on Saturday.

As I wrote in the cookbook, I’ve always been able to cook on the fly, so to speak. I use what’s available and don’t worry about amounts. The problem is, I sometimes make something really good and forget how it’s made.

Such is life in deer camp, I guess. So, remember, write down the amounts. You might want to cook it again. You might want to write a cookbook.

The Disposable Sizzle

By Keith N Fisher

I don’t remember all the details, but years ago, when my wife and I were dating, I purchased a disposable barbecue grill. We were out together and in an attempt at romance, I decided I would treat her to a picnic.

I bought some hamburger, buns, chips and salad, I think. We went up the canyon and I started the charcoal. It was a disaster. Like I said I don’t remember the details, but I do remember the cold fire, raw hamburgers and me feeling like a clod.

We were married in 1986 before the advances in technology, but I still cringe when I see the disposable grills for sell.

On this blog, I’ve written about the top of the line Ferrari barbecues, and I’ve written about the public grills that nobody uses. I passed a disposable grill display at work the other day and decided to write about that. I bought one for $5.99 and brought it home.

My wife asked, "what is that?"

I said, "research."

the contents of the package. A little flimsy

With trepidation, I girded my loins and tried to put my bad experience behind me. Moving forward I opened the package and followed the instructions.

The fire I lit lasted longer than I thought it would, and I got impatient. While waiting, I changed my clothes and thawed some meat. When I returned, I discovered the grill had wedged itself between the uprights of the stand. (The whole thing is flimsy anyway).

After pulling it apart and bending the stand back, I sat to watch the flames but I couldn’t wait. The brats on a plate were making my mouth water. I found the grate had deformed above the heat and was not level. I pressed down on the dome shape with my tongs and flattened the surface.

lighting the fire

With flames still burning, I put the brats on, but I couldn’t keep them from rolling. Still, I managed to get them cooked, applied mustard, and they were delicious. Next I thawed some turkey burgers and discovered room enough only for two. Well, perhaps four but they wouldn't be over the heat.

Okay, all in all, it’s not a bad product. You get what you pay for and the charcoal does light quickly. When I finished, the coals were still going, strong enough for many more burgers and brats. If one of those had been available twenty-six years ago, I would’ve been a hunk instead of a clunk.

She still married me, however. (It was too late to back out), and writing women’s fiction is teaching me more about romance. Maybe I should try the picnic again. Since I’m writing a cookbook, I might be able to write it off my taxes.

fire starts quickly

 

three brats the coals weren't ready yet

two turkey burgers

the disposable one next to my regular grill

the size of the shelf

I threw the leftovers in the recycling.

Inspiration from Another Source

By Keith N Fisher

As part of the prizes for taking third place at a cook off, we received a video. A man named Johnny Nix demonstrated the art of campfire cooking. He was the host of a cable TV series called Campfire Café for awhile.

We won the video in 2005 and I couldn’t remember watching it, so I decided to see what Johnny had to say. He spent a lot of time on fire building techniques and cast iron seasoning, then cooked a few recipes. One intrigued me in particular.

Have you ever roasted corn on the grill? Basically, I pull the shucks down, take off the silk, wrap the shucks on and toss them on the grill. Johnny, added a new twist that you might like. After pulling down the shucks and removing the silk, he wrapped each cob with bacon. What do you think?

Being one who hardly ever puts butter on corn, I’m not sure I’d like it. I might try it though, and see what others say.

Do you get inspiration from videos? I do. I watch how to shows on PBS and get psyched up to remodel the house or plant the garden. I also watch to remind me of past glories. Since I’ve been writing my cookbook, I’ve been fired up about outdoor cooking again. I went looking for the video of me cooking Dutch oven on TV and found the one with Johnny Nix.

We were given three of the same video, maybe I’ll hold a contest and give one away. What kind of contest could we have? I’ll think about it, and let you know. Until then, keep on cooking.

 

How've you been?

By Keith N Fisher

Between remembering recipes for the book, and cooking new ones, I’ve been busy this summer. Still, I’ve been cooking for a few groups and that was gratifying. Take a look at the pictures.

With work schedules and other stuff getting in the way, I haven’t been able to go camping at all. My fishing pole is collecting dust, I’ve got cabin fever and I’m beside myself.

It helps to write on my front porch during the early morning hours, but I keep staring at my camp trailer, looking forlorn and neglected. I managed to reorganize my cooking stuff tonight so that helped, but it reminded me of the repairs I need to do. My fire tools need cleaning and a new coat of black paint.

I hope you’re getting many opportunities to do some camp cooking this summer. Meanwhile here are some of the pictures I’ve taken.



something new I'm working on

Cooking up the Words

Keith at Utah County Fair 2000.
Cooking alone, he took first   

By Keith N Fisher

I was having a dinner with an editor, her husband, and other writers at a conference in May. I was asked about my writing and what I’m working on. I talked about my fiction and the different books I’m shopping. "But," I said. "I’ve got three publishers interested in my cookbook."

The Editor, who works for an LDS publisher, and has been my friend, perked up and asked if I was a cook. I said, "yes, I’m a former world champion Dutch oven cook." Her jaw dropped and she asked for the particulars. The conversation ended with her telling me she’d been waiting for someone to submit a Dutch oven cookbook and I’d just become the new Dutch oven guy for her company.

I’d always planned to write a cookbook, but I’ve put it on the back burner, trying to perfect my fiction. Needless to say, I was flattered to be the Dutch oven guy and I went home and worked on the cookbook.

As I’ve mentioned on other blogs, I thought all my recipes were in the same format. I discovered that in all the years of competition, I’d used many formats so I asked the editor. She told me she didn’t care what format I use, but they need to be in the same one. After reformatting, I gathered everything I’d written on the subject and rewrote that, too.

Meanwhile, I’ve been trying to remember recipes I invented over the years, but never wrote down, and I’m creating new dishes. It’s going to be a good cookbook, and I hope to provide links to explanatory information in the electronic version.

While formatting, memories of cooking certain dishes and the events associated, began to surface. Little things I’d forgotten about cook offs and other events. Some of them were painful, some were happy. I hope you can develop your own memories as you read through my cookbook. It will include all of camp cooking, not just Dutch oven and its tentative title is The Camp Cook in your Backyard.

Which brings me to the point . . .
 In my quest for publication of my fiction, I’ve neglected this blog. I originally created it to post a weekly article for Your LDS Neighborhood, but I developed a following, who I’ve neglected, and I’m sorry.

With the prospect of the cookbook, I will be posting here again. Stop by, get advice, kick-back, relax, and enjoy yourself. I’m almost done with the book, so be waiting with hungry hearts for the release.

Cooking for Twenty and Then . . .

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

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

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

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

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

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.

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Cast Iron Skillets and Teflon Frying Pans

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

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.

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Achieving Peace with Cast Iron

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

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.