Dessert

By Keith N Fisher

Why do so many people say Desert is the best course? Others want to start with desert so they don’t run out of room in their belly. Last Friday evening we had the opportunity to make desert in Dutch ovens at the ward camp out. I had to work both Friday and Saturday, so Camping was out of the question.

We showed up about six-fifteen, cooked out the back of the truck and had three 14-inch cobblers and three turtle cakes ready in time for the program. After getting compliments I said to one lady that she could’ve done just as good a job as we did. She said, Maybe so, but I don’t as many Dutch ovens as you do.

It’s true though, There are many folks in my ward who could make terrific deserts in Dutch ovens but we get asked to do the honors, (I’m sure) because the leadership feels we need the opportunity. Our food gets built up out of proportion because we had the good fortune to win at the World Championships once.

But I digress.

Speaking of which, though, In all those years of competition, one of the things I remember most was listening to the admiration about desert from spectators. Personally, I admire meat, but I always heard wows when someone presented a cheesecake or a three-layer cake. Removing a pie from a hot Dutch oven without a pie plate was sure to please a crowd.

Taste, however, is the issue. You can burn the meat, or add too much salt to the bread, but if the cake tastes flat, nobody wants to eat it.

With all the joy desert brings, I still find it interesting that desert intimidates many people. Here’s a simple recipe to try.

Pineapple Upside Down Cake

In a 12-inch Dutch oven, melt ¼ pound of butter. Toss in a couple of hands full of brown sugar. Arrange canned pineapple rings on top of the sugar with one in the center. Fill each hole with a maraschino cherry (no stem). Next, make a white or yellow cake mix. Pour over the pineapple. Note: if a cherry pops up, push it back down with your finger.

Now use nine coals in a ring under the pot, (none in the center). 15 coals on top (Checkerboard pattern). The cake is done when a toothpick, inserted, comes out clean. Let cake cool with lid ajar. Using gloves, flip oven over quickly and catch the cake unto a rack or plate. The pineapple and cherries are on the top.

If this last part doesn’t work, don’t worry. It tastes great inside the pot. I once had an accident and the cake fell apart when I flipped it. We ate what didn’t land on the floor.

Gratification

By Keith N Fisher

Work was grueling. I wasn’t able to get the trailer out for camping, but we went up Friday night for dinner. As I mentioned last week, My family goes to the same place each Independence Day. I didn’t cook, but my wife made a turtle cake to die for. I renewed acquaintances and whittled.

My inspiration was my cousin’s husband, Bill who took a large piece of willow and made a spoon. He’s good. I made a toothpick and a little head that almost looks like Bart Simpson. My mother kept it as a treasure. I’m sure she’s just being kind.

At dinner, another cousin’s husband, Michael, cooked pork ribs and potatoes and another husband, Loyd, made two cobblers. It was delicious, but I was left to reminisce.

Michael started cooking in Dutch ovens a few years ago. First, with one oven then, he started using tables and more Dutch ovens. He’s come a long way, and enjoys cooking. Mostly, I think, he enjoys the praise he gets.

At one time I felt a little threatened. After all, I thought I was the guru, wasn’t I?” This year I sat back tasting his wonderful food and feeling satiated. Michael is a great cook. I made a point of telling him from across the way. Loud enough for everyone to hear, “Michael, this is really good.”

Everyone needs praise and he certainly earned it. What he said delighted my heart, he said, “Thanks. That means a lot coming from you.”

Thank you, Michael.

In thinking of this event, It occurred to me, others of my relatives have achieved chef standing with Dutch ovens. I think it’s time for a family Dutch oven cook off. Maybe we could make it a camp cooking competition and those guys who make the wonderful breakfasts on the griddle can compete, too.

Hmm, we could invite the whole campground to judge. We could be famous!

We’ll I’ll let you know how it goes. In the meantime start gearing up for the 24th. It’s Pioneer Day in Utah. A great weekend for outdoor cooking. I think I’m scheduled to cook dinner for my church group.

Independence Day and Girls Camp

By Keith N Fisher

What are your plans for the weekend? When asked about Independence Day, most people in the United States think of parades, fireworks, and barbecue. My extended family tradition has been to go camping at the same place in the canyon. We have a family potluck and come home in time for the fireworks.

One year, while practicing recipes for cook offs, I cooked foods in several Dutch ovens. Other years, it was just a couple of pots, but for several years now, I’ve made something in a Dutch oven.

The sale circulars in the newspaper will give you an idea what most people do for the fourth. The hotdogs, chips, hamburger buns and steaks on sale are good indications of that. May I suggest a new tradition?

Make a pizza crust or use frozen bread dough. Invert the lid of a Dutch oven over a trivet or lid holder. Use it as your pizza plate and put on your toppings. Then place coals on the bottom around the same circle you use under a pot.

Then, invert the pot and place on top of the lid. Place coals on top between the legs, (in the same pattern as if on top of a lid).

You will need a good long pair of gloves to lift the pot and check the pizza. Rotate around the coals when needed, to avoid hotspots. Use a rolling pizza cutter to avoid scoring the lid. Wow your campmates. You will love it.

Now, for the Girl’s Camp Report.

Wendy was fantastic. Somebody called her a hero in church. She had the stake leaders eating from her hand (kitchen). I couldn’t be prouder of her.

Have a happy fourth and enjoy your pizza. Be careful lifting the pot. It will be hot. Thanks to Mat Bone for showing us how pizza is done.

The Dream Job

By Keith N Fisher

My wife and I catered and competed with Dutch ovens for years. We were a team. I would cook everything, maneuvering the ovens and setting up equipment. Her responsibility was to mix ingredients and come up with deserts to die for. I’m also the meat expert and greeter.

When she agreed to be my partner in that first cook off, it was contingent on her staying in the background. Greeting spectators was my department. I love talking to people, so the arrangement worked well for me.

Then, a few years into it, I watched my wife teach an impromptu class on making gumdrop roses for cake decorating. I knew the hobby had changed her. She was coming out of her shell. The gratification I felt multiplied, when She apologized for stealing my thunder while interrupting my lecture on coal placement at a charity event we cooked for this year.

Now she’s at Girls Camp. She was asked to be camp cook and she wanted me to come and help. We told her no. It’s for young women, no boys allowed. So, with some trepidation, she’s been planning meals, buying food, storing food, and locating equipment. Now, she’s up there and our living room seems to have grown. The refrigerator seems empty.

Wendy asked my opinion about many things from portion sizes to how many coals to use. I took half a day off and loaded the stuff into the truck and a trailer we borrowed. Then on Tuesday, I took the day off and drove her to camp.

I helped set up her kitchen and came home. The operative words there are “her kitchen”. I think this is the first time she’s cooked without me and I’m feeling left out. When I think of the menu she planned, I’m jealous. Those girls are eating well. Better than if they were staying at the hotel.

My wife is receiving the accolades she deserves and she is growing. I wouldn’t trade that for being the camp cook on one of Teddy Roosevelt’s hunting parties. Well, I’d have to work out a deal so we could do both. I’m looking forward to meeting him after I die.

Until then, I’m sitting back with baited breath. I can’t wait to hear about the wonderful meals she cooked. I’m excited to hear praises from those who are there. I’m hoping for leftovers, although I know my hope is in vain. There won’t be any food left. One thing I learned while cooking on bishopric night at girl’s camp is, girls eat more than boys do, when the boys aren’t around.

I also learned they’re grateful. I’ve felt like a hero after cooking for them. I’m convinced. My wife has the best church job in the world.

On The Cutting Edge

By Keith Fisher

Father’s Day is fast approaching. I hope you plan to cook outdoors for your father. If you’re having trouble finding something for the special father in your life, may I suggest Dutch oven and camp cooking tools? Click this link for suggestions. Click this link for a list of needed tools.

I was contemplating this blog the other day and a pattern seemed to emerge. Several years ago, I got caught up in a trend called Citizens Band Radio. When I got involved, everyone had a federal license. In fact, it was the law. I thought it was a wonderful idea. I could keep in touch with my friends, and get help in an emergency.

I found out how useful the tool was when I got my Blazer stuck one night. Being way out in the desert, walking to a phone would’ve taken all night. I got on the radio and contacted someone who made a phone call and help arrived.

CB radio was cutting edge and it was my hobby. Soon, clubs formed and social events revolved around the craze. Television and movies got involved and it seemed that everyone had a radio. The government stopped requiring licenses, (probably because there were too many users to keep up with). I became one of many who enjoyed the hobby.

Later, when I got involved in Dutch oven cooking and competition, I started one of the first websites devoted to Dutch oven. I posted pictures and that was new. Later I authored a site for the Greater Wasatch Dutch Oven Society, and we used it to keep our members informed about upcoming events, along with useful info about cooking in black pots.

In my writing career, I learned to blog. Shortly after, an opportunity came up to blog about Dutch oven and camp cooking for Your LDS Neighborhood.com so I became one the first to blog about it.

Now, there are thousands of websites, and many blogs about Dutch oven. There are podcasts and video and I am a lone voice in the wilderness. I take comfort, though in knowing I made a contribution.

This point was brought home to me the other day when an old friend sent me an E-mail. He referred to a document taken from Facebook, talking about coal placement for Dutch ovens. My friend asked if I subscribe to the rule of thumb mentioned. So, I went to the info and discovered it was something I put on the Internet twelve years ago.

Yes I was on the cutting edge at one time. It’s fun to see graphical images, I created, pop up on other websites and blogs. It would be nice to get credit, but I use their images too.

I also realized the basics of outdoor cooking need to be covered on this blog, but I already wrote about those things. Look to your left. There’s a search window. Type in your question. Chances are, I already blogged about those things. Use a keyword to narrow the search. If you can’t find your answers leave a comment. I’ll pull the info off my website or write a new article.

I hope you enjoy your hobby. Stop back often and see what kinds of things I’ll rant about next.

Camp Chef DOG and a Demo

by Keith Fisher

I couldn't make it to the DOG at Campchef last Saturday, but my wife did. Thank You, to Steve and all the CampChef guys and gals for providing one of the best events of the season. I especially want to thank the man who helped fill her Girls Camp cook needs. She didn't remember your name, but she really appreciated your time and help.

The DOG (Dutch Oven Gathering) was held on the lawn in front of the CampChef plant. As I mentioned, it's the premier event of Dutch oven gatherings. Everyone is there and the food is great. Afterword, Campchef offers great deals on some of their products.

Mark your calender for next year. It's always held the first Saturday in June.

Emergency Preparedness

I had the opportunity this week, to teach and demonstrate Dutch oven cooking at our Church as part of the emergency preparedness fair. It had been awhile sinch I did a demo, so I scrambled for handouts. Digging through the old stuff brought back memories. I made a run to the copy store and put a drawing together. I made barbecued hot dog pieces and dairycase bread, and gave a Dutch oven candle away.

The Demo went pretty well. I made a short stack of Dutch ovens, with a 16-inch on the bottom, then 14, 12, 10, 8, and 6. I showed many differt types of other ovens. along with myriad lift lifters, lid holders, and charcoal starters. I showed some to the needed tools for Dutch oven and made hot dogs in my CampChef lifting grill (Simular to a volcano). There was fascination over the fact I was cooking in the building on a plastic table, with charcoal. The aroma brought people to my table. It was great.

I made Bread outside on the table from Pop n Fresh biscuits. Turn them on end side by side and fill the middle. great bread, easy and tasty. I like to bake it in an Ultimate Dutch oven. That way the cone in the center makes an interesting shape.

I find it fascinating that every time emergency preparedness is discussed, many people tell me, in an emergency, they're coming to my house to eat. I always tell them fine, but you bring your food storage. Yes I can cook outdoors, but if I don't have anything to cook . . . well, you get the idea.

In my demo, I built on the premise of what if the power goes out? Can you cook? I have been driven to the carport to bake bread when the kitchen oven broke down. My neighbor is happy to tell about the time they were making a birthday dinner and the power went out. I had been teaching him about Dutch oven cooking so he dragged out his gear and finished making dinner on the deck. the party was saved.

There are many, different types of emergency cooking gear, including a solar oven. If you already cook outdoors, you've won the battle. you can be the one who people talk about cooking durning disaster. Don't forget to tell them to bring their food storage.

Note: The writer has not recieved products for endorsements.

Memorial Day

By Keith Fisher

After you lay the flowers down, and remember those who came before, I hope you are planning a big outdoor get together. We’re going to my mother’s this year. And I’m baking a cake in my Dutch oven.

Whatever you do this day, I hope you spend it with those you love. May you have a safe holiday.

Now for the report, we made three big pots of barbecue spare ribs, three pots of potato smashers, and four cheesecakes. Wendy made coleslaw and the teachers had a wonderful meal. See some pictures here.

On Thursday, I mentioned we had a cheesecake factory going. We made them a day before and put the whole thing, pot too, in the fridge in preparation for the big day.

Later, I was asked how to make the ribs. So, here is my recipe.

A package of country style pork ribs
A large onion
A large green bell pepper
A large red bell pepper
Two bottles of your favorite barbecue sauce.

Dice and sauté the vegetables. Add the meat let simmer. About 1 hour later let the meat rest by taking off the heat. About 30 minutes after that drain the juices and put back on the heat. Add the sauce and simmer until the meat is tender enough to cut with a plastic fork.

Is that easy enough for you? Good luck and have a great day.