Whenever the Rooster Crows

By Keith Fisher

Before we know it, we’ll be in the middle of the patriotic season. Inevitably, we’ll have the opportunity to cook or attend one of the many fund raising breakfasts offered on those holidays. Since my blog is dedicated to out-door cooking not just Dutch oven, let’s talk about breakfast in Camp.

When I was a kid I remember waking up during camping trips and watching my grandfather make breakfast. He loved to cook in the mountains and he designated himself camp cook. His pancakes from scratch were the best, and he could flip an egg with finesse.

Grandpa is gone now, and because of my Dutch oven hobby, I have assumed the title. I love getting up early and watching the sunrise as I flip waffles cooked on top of my propane stove. "Did he say waffles?" you ask. Yes I said waffles and they are delicious. You’d be surprised how thrilling it is to serve waffles to campers who are expecting the old standard, pancakes, for breakfast.

According to Wikipedia, Waffle irons were brought to America in the 1620s. In 1869, Cornelius Swarthout patented the first U.S waffle iron. This iron sat atop wood or gas stoves. A hinge that swiveled joined the cast iron plates in a cast iron collar. A few years ago, one of the Utah based distributors commissioned a casting company to make a copy of the originals. As you can see it has wood handles but the pivots are the same. I got one, and after a lot of seasoning I found it very relaxing. You can find one of these irons here

The way it works is this: place it on the stove. Mix up your pancake mix. Turn on the burner when it heats up turn it over and heat the other side. Then spoon the batter onto the bottom and close it up. When your waffle is cooked on one side, turn it over and cook the other side.

Tips:

• Lower the stovetop so you can work sitting down. Set the bowl and utensils next you so you can remain sitting.
  
• Seasoning is not enough. It helps to spray the iron before each waffle with cooking spray.
  
• You will destroy a few waffles until you get the hang of it.
  
• Cooking times will vary and the amount of fire will also, depends on altitude and experience.

When you get the knack you will look like a laid back, happy go lucky kind of guy. In other words everyone’s hero. Serve these with your favorite topping. I love strawberries in sauce. Serve with melon chunks and scrambled eggs.

Good luck and enjoy the holiday.

Return to the Neighborhood.

Basic 101—Equipment List

By Keith Fisher

Last time, we had a more advanced topic. This time, let’s get back to the basics. As you begin your camp cooking career, you’ll discover a need for more specialized equipment. You might start using things outdoors, you would never need indoors.

Many cooks have published lists over the years. After glancing at most of them I discovered one cook's essential list is different than others. Some cooks buy fancy gadgets while others raid toolboxes and comb thrift stores. Some manufacture their own equipment, others purchase everything. Whatever your preference, I will try to list the basics and talk a little about some items.

There are three factors you must consider when finding needed tools. The first is handling HOT coals, second is handing HOT Dutch ovens, and third is handling HOT food. The operative word is HOT, and it should always be remembered. In the past camp cooks used a shovel to move coals from the fire to the pot, a forked stick to open the lid, another stick to stir with, and the ground to cook on. In our day, things have gotten a bit more sophisticated.

Today we can use Charcoal briquets, move them with a fireplace shovel, and place them with barbecue tongs. Many commercial lid lifters are available, but other tools can perform this function: pliers, a claw hammer, or bent re-bar. You could even use a forked stick, but my recommendation is the Mair Lid Lifter. As you can see from the picture, this tool not only lifts a lid but it provides positive pressure so the lid won’t tip unless you want it to, very important when you are moving a lid with HOT coals on it.

Our ancestors most likely found a flat rock to set a HOT lid on while stirring or adding ingredients. We don’t need to worry about dirt and other debris because we have lid holders that are inexpensive. Even if you don’t have the money you can fashion them out of anything. Many clever cooks weld three horseshoes together in a ring and attach nails for a base.

One of the most important things you WILL need is a stout pair of leather gloves. This is a tool we share with our ancestors, but keep in mind you can still get burned even through leather. THe gloves should be loose fitting so you can shake them off your hand in a hurry (without using another hand). Always assume an oven is HOT and don’t pick it up without your gloves.

Of course you will need good utensils (stirring and dipping spoons). Remember the seasoning can be scraped off with a metal tool. But it’s your oven, you treat it how you want.

We’ve talked about three factors that dictate why tools are needed, but we’ve only touched the surface. There are many more convenient gadgets to make or purchase. Remember why you chose to cook outdoors. If it isn’t fun, don’t do it, and fancy tools can help make it fun. Like Tim Allen said in the TV show, "Gotta have more tools."

We’ll talk about different tools and their uses in future blogs, but for now I’m going to list a few.

• Dutch oven table—cook off the ground
  



• Chimney charcoal starter
  



• Propane charcoal starter
  



• Whisk broom
  



• Wind protection
  



• Ash bucket
  



• Channel lock pliers—saves on burned gloves when picking up charcoal starter.
  



• Sharp Knife, can opener, and paper towels.
  

As I said above, I will talk more on this subject in later blogs. Meanwhile, I have attached another easy recipe. Good luck and enjoy.

"Dutch" Toast
by Keith Fisher

12-inch Dutch oven
2 pkgs. Pork Sausage
(Jimmy Dean Reg.)
1 dozen large eggs
5 slices bread

In a 12 inch Dutch oven with bottom heat. Brown the sausage. Meanwhile; scramble 11 eggs in a bowl, set aside. Drain sausage and set aside for a moment. Arrange bread slices in the oven and sprinkle the sausage pieces on the bread. Pour the eggs over all, covering the bread. open the last egg and put it in the center. Bake with 9 coals on the bottom and 15 on the top. The dish is done when the egg in the center is done. Cut into wedges and serve with syrup or without.

Return to the
Neighborhood.