Dutch Oven Cooking Training at your local REI Store

REI - Boca Park Store   Las Vegas, Nevada  (Click Image for their website)

Being a member of a local group that Dutch Oven cooks, we were recently invited to do a presentation for one of our local REI Stores in Las Vegas, Nevada.  When I put out some feelers for material I was pleasantly surprised to find out a similar project was about to happen at one of the REI's in the Phoenix, Arizona area.

While our group, "Las Vegas Dutch Oven Enthusiasts" have been cooking for many years, we rarely get asked to formerly teach.  We have done it from time to time in our natural element, the outdoors.  We had a loose idea of what we might do.  Our thought was to set up and "live" cook, while doing a "show and tell" at the same time.  Hot food samples to follow.

Our thoughts continued along this route up until the day of.   In hindsight it was our fault for not having an on site meet-up in advance.  We had locked in a date and time, but had not finalized any details.  While at a group cooking event a few weeks prior we even loosely walked through what we would need to bring to REI.  Our coordinator works a regular full time job so a face to face with REI had never taken place. 

I took it upon myself to be at REI the morning of, to meet with the manager and firm up our cooking location.  Things like water, power, tables, etc.  You might imagine my surprise when the manager led me to their large inside muli-purpose room.  They were expecting us to provide a classroom style presentation.  But they were also providing napkins, sample cups and what-not for sampling Dutch Oven food.  We wouldn't be cooking on site at all.  The little voice that was talking to me a few days prior should have been heeded.  I was wondering how we would be able to cook on site, knowing the location.  The logistics of the location weren't adding up to me and I should have investigated sooner.

Luckily I had created a short video on Dutch Oven cooking for another purpose.  REI did supply a Flat screen on a dolly.  I had a laptop and the required HDMI cable so at least we had that.  I parted company and let REI know we would return that evening to do our thing.

I immediately got on the phone to ring up our other members planning on being there....first to warn them of the change in plans.  Secondly, to start cooking!  Our Dutch Oven food needed to be ready to transport to the site.  We had about 8 hours until our presentation.  One member was going to copy off another video from a Dutch Oven Cooking friend that lives in California.

We all converged a couple hours ahead of the planned time.  We set up a mock cooking site in the classroom complete with a cook table, a couple Dutch Ovens, a skillet, charcoal Chimney, and a trivet.  No live fire.  But we felt it was a very good representation of the basics.  We laid out copies of a couple simple recipes, and a couple methods of estimating heat, including a heat/coal chart.

We had 40+ eager people staring us down as we started the presentation.  We kept it very informal, and as informative as we could make it.  We ran through the basics, the two videos, and served up some warm Crescent Chicken Cheese Rolls, along with some Monkey Bread.  All food done earlier, and kept warm in a steamer try.  Though we felt the presentation went well and the food tasted good, it just is not the same as being outside, getting some smoke in your eyes, as well as those great smells in your nose to tell you the food is ready to eat.

We are sure to be better prepared for the next classroom style training session.  We were surprised by the amount of interest shown.  REI's seats were all reserved, with a waiting list.  We all feel Cast Iron Cooking is making a huge come back.  If you have a local REI Store in your area, see if they are offering a class?  Ask them to sponsor one if not.  We are hoping we are invited back,  or even receive offers to teach at other venues.

Feedback was overwhelmingly positive.  I know 3 pots of food disappeared fast!  We picked up some pointers for ourselves and hoped we passed on many more to the group?  Talking with people after the presentation, it appears we lost one person during our explanation of heat rings. and rules for figuring out temperatures, during the section of cooking with Charcoal and Temperature control.  She admitted to being a very visual learner and suggested we should have had some charcoal (un-lit of course).  She needed to see that set up.  We purposely did not bring those inside due to the mess they can make :-(  But we all did put our heads together later to hatch the idea of making some fake briquettes for the next time!  

No one that attended had a clue we walked into that room so ill prepared, and unrehearsed.  Yet observers told us it flowed out very smooth and organized.   We attribute that to the fact we have just been doing it for years, and as with things like that, it must have just come naturally.   We felt like we were out of our element.

We would like to extend a big thank you to Dean (Frogcrawler) & Joanie Hubbard for the use of their video in which they baked up a batch of  Chili Relleno Casserole.   This was one of the videos used in our presentation.  The following links will provide you with a wealth of Dutch Oven information and contacts that cook.  Dutch Oven in this context is commonly referred to as a DO.  A gathering of DO cookers is known as a DOG.  (Dutch Oven Gathering)

DO Baking Chili Relleno Casserole   youtube video produced by Dean & Joanie.  Please note their video's have had over a million views.

Also visit and join Dean & Joanie on their Facebook group Outdoor Cast Iron Cooking

The second video covered some general DO info as well as baking a Crescent Chicken Cheese Roll

We also run a Dutch Oven Facebook group with currently over 8000 likes called Dutch Oven Cooking

We also have a group of friends and fellow DO cooks based in Las Vegas, Nevada.  This group is an open and active group of cooks and campers in the Las Vegas Nevada area, as well as members from southern Utah, California, and Arizona.  Virtual members as well as those that show up to cook are always welcome.  This group is the Las Vegas Dutch Oven Enthusiasts


 

   

OLD MORMAN FORT Dutch Oven Competition Cook-off

Image Courtesy of Nevada State Parks - Click Photo to open their website

This past Saturday March 22, 2014 we had the pleasure of participating in this fun Dutch Oven event.  Several in our local Dutch Oven group were contestants.  I personally did a Cooking Demonstration only, and did not compete.  But we did serve up about 45 full sandwich meals of Turkey, Dressing, and Cranberry Sauce.  Money raised by donations were in turn donated to the Old Las Vegas Mormon Fort.

This was a great competition Dutch-Oven Cook-off.  Contestants called the Following places home,  Pahrump Nevada, St George Utah, Las Vegas, and Idaho.  I believe nearly every cook placed in one of the categories.  Winners are eligible to compete in the Nevada State Part final cook-off in September.  That event will be held at Nevada's Cathedral Gorge State Park.  Winners from the individual Nevada State Parks will come here to battle it out with their cast iron and charcoal.  May the best tasting food win!

Image Courtesy: BC

DIY: 4 Station Sink

Photo Submitted by Dustin Beach


Here is an idea for you outdoor group cooks involved in serious Outdoor cooking functions.  This idea is simple and I can think of numerous possibilities.  The faucet is centered on each sink so it can swivel to any of them.  I can also think of a few modifications depending on how you might want to use it.

With Hot water, and one sink used with bleach as a sanitizing station,  I would think you should be able to meet the strictest of Health Department requirements? 

Team it with our "Portable Pressurized Hot Water Heater", (another DIY Blog project), for all the conveniences of home. Portable pressurized Hot and Cold water that runs off propane and a 12V source.  (We use a portable Jumper start unit and it works all weekend to pump our water - Wal-mart even carries a model that also produces inverter 110V AC)

Image Courtesy: Dustin Beach

DUTCH OVEN COOK-OFF Nevada State Parks at Spring Mountain Ranch

Spring Mountain Ranch State Park is located 15 miles west of Las Vegas, via Blue Diamond Rd., in the Red Rock Canyon National Conservation Area. The many springs in these mountains provided water for Paiute Indians and later brought mountain men and early settlers to the area. This 520 acre oasis was developed into a combination working ranch and luxurious retreat by a string of owners who have given the area a long and colorful history. Past owners of the ranch included Chester Lauck of the comedy team “Lum & Abner,” German actress Vera Krupp, and millionaire Howard Hughes.

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Saturday May 10, 2014 Dutch Oven Competition: Celebrate the 150^th Anniversary of Nevada Statehood with a Dutch oven competition that will include prizes and the winner gets to compete against other State winners

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Phone 702-875-4141

Email:  smr-interp@parks.nv.gov

Website:   http://parks.nv.gov/parks/spring-mountain-ranch-state-park/

DUTCH OVEN COOK-OFF

RULES

Eligibility:       The contest is open to individual or group cook/teams. Anyone under 16 entering individually must have a parent or guardian’s signature; teams such as Boy Scout troops will by covered by their official Boy Scout Trip Permit.

Entry Fee:      $5 for each item entered, with unlimited entries

Procedure:     Individuals and teams may enter dishes in more than one category. Entries fall under one of four main categories or one special category to celebrate Nevada’s 150^th Anniversary:

• Bread product
• Main Course (meat)
• Vegetable side-dish
• Dessert
• 150^th Anniversary Category—1860s Style Cooking all natural ingredients; no boxed/pre-made ingredients.

Entrants are responsible for providing all food and supplies needed for preparation of the entry, and for cleanup of their immediate area after cooking.  The park will provide charcoal for cooking the food.  Start prior to 12:00 p.m. on the day of the Cook-off.  It will be required for the individual or team to make a sign that tells the name of their food entry(s) and have copies of their recipe to share with the tasters. The sign should be no larger than 8-1/2” x 11”, and capable of being displayed in front of the food.  If the food is spicy-hot, or has ingredients that some people are allergic to (e.g., peanuts), please list that on the sign.

All cooking must be done in a Dutch oven, and everything cooked on-site (that is, no pre-cooked items or ingredients may be used). Entrants are responsible for keeping refrigerated items cool prior to serving or mixing into the recipe. Garnishes, if necessary, should be kept simple; they should be kept refrigerated until time to serve.

For public health reasons, pets will not be allowed to be in the area during the Cook-off; and only those preparing the food will be allowed in the cooking area. Participants should practice proper hygiene and follow sanitary procedures, for hand-washing during handling of food, and for washing cutting boards, mixing bowls and any other utensils necessary during the preparation of the recipe.  Tasting (for adjusting of seasonings) should be done only with a disposable spoon, no finger-licking.

Prizes are given for top three dishes in each category. Winning dishes are decided by a panel of judges. Event participants vote for their favorite dish, the winner receives the People’s Choice Award.

Everyone is here to have fun, and learn some new techniques and recipes!

RECIPE: Crescent Chicken Cheese Roll

Crescent Chicken Cheese Roll

¾                   Stick of Butter

1                    Sweet Onion Diced

6 Stalks          Celery chopped

½ tsp              Garlic Powder (or 1 fresh clove minced)

1 Tblsp           Dried Cilantro Flakes

½ tsp              Sea Salt

¼ tsp              Black Pepper ground

1 1/2 tsp          Worcestershire Sauce

4 Cups             Pre-cooked chicken diced

16 oz               Philadelphia Cream Cheese (Room Temperature)

2  8oz Tubes    Crescent Roll Dough

1/8 Cup           Seasoned Bread Crumbs or crushed croutons

This recipe is proportioned to be done in a 12 inch Dutch Oven, using a old but cleaned tuna fish can to create the center hole.

For ease of clean-up, and ease of being able to lift out of the Dutch Oven, we lined ours with foil.  If you are not cooking completion this is one of the easiest methods.  Parchment paper could be used or directly baked on a well-greased, Dutch Oven.

Start enough charcoal for 350-375°F.  With a 12 inch standard depth Dutch Oven we normally have 9 under the bottom spaced at the perimeter.  With 17 coals on the lid spaced around the outer perimeter.   Once you start baking rotate the bottom every 15 minutes, and the lid the opposite direction to avoid hot spots.   This is only a guide and adjustments can be made based on experience, air temperature, wind, charcoal brand, etc.

While your charcoal gets up to temp prepare your ingredients, or even sauté your items in a skillet over a stove.

In the Butter start sautéing the Celery.  Use slow heat and cover.  Once the celery is translucent add the Onion, Cilantro, Salt, and Pepper.  Sauté until the onion is tender.  Stir in the Garlic and Worcestershire Sauce until well blended and starts to bubble up, then remove from the heat.  In the warm sautéed mixture, stir in the Chicken.  Fold until the chicken is warmed.  Add the Cream cheese and mix it.  This should warm and soften the Cream Cheese slightly.  Set aside to rest while you prepare the Dough

Open the 2 tubes of Crescent Rolls.  Unwind and separate at the perforations to get the individual triangles.

Place an emptied and cleaned tuna can upside down in the bottom of the Dutch Oven.  Spray Pam or Oil on the bottom and sides of the Dutch Oven as well as the upside down can.  Alternately drape the dough triangles over the edge of the center can, along the bottom, and up the side of the Dutch Oven.  Stretch as needed.   Next spoon the Chicken Cheese mixture on top of the dough between the center can sides and the Dutch Oven sides.   Once all the Chicken Cheese has been spooned on draw the tips of the dough across the Cheese mixture overlapping as needed.  Sprinkle the Bread crumbs over the top.

Bake for 20-25 minutes.  Cooking time sometimes take 40 minutes depending on conditions, but check every 5 minutes after the initial time.  You want the tops to be golden brown, and of course the bottom not burnt.  If bottom seems done and the tops not browned, remove the Dutch Oven from the bottom heat, and let the top keep going.

This makes 12 servings.

 

 

 

Rick Beach has been cooking for over 45 years.  "If you want to add the years Mom used sifting and measuring cornmeal as a baby sitter, while she herself was baking...then its even longer"!  Equally at home using the conveniences of a modern day kitchen, or outside cooking over coals from a campfire.  An accomplished Dutch Oven cook as well as cooking and setting up for 100+ person events.  While many recipes might be handed down family favorites, others are new personal recipes that have been created over the years.  You might find Rick cooking anywhere in the western area of the USA. Loves the Outdoors, Traveling, Camping, and Cooking.  They make for a great combination.