Help--If possible, I have to obtain some outdoor dutch oven cooking skills --FAST. Don't even ask why--I'm just glad I wasn't born female. My inability to say no would guarantee constant pregnancy. I have no scouting background and have observed dutch oven cooking on only two occasions. Can anyone direct me to a good practical resource from which I might quickly learn the basics? Lots of books out there--any suggestions as to the best one or ones? <br><br> Better yet, anyone with the skills want to live in the north woods of Wisconsin for a week at the end of June with 40 middle school ED kids? :-) Thanks for any help. <br><br>(I thought we had a thread on this, but I can't find it.)<br><br>Robb

Well, if you could get Chris to join you in Wisconsin...<br><br>Try here for a start. The classic book is The Dutch Oven Cookbook.<br><br>Have fun!<br><br>Scouter Tom

Robb, <br><br>>>>I'm just glad I wasn't born female. My inability to say no <br><br>LOL at your post!<br><br>From Google, here are a couple of links that may be promising:<br><br>http://www.idos.com/<br> (this is the Int'l Dutch Oven Society webpage -- seems to be the granddaddy of Dutch oven info )<br><br>http://www.macscouter.com/Cooking/DutchOven.html<br> (this one has techniques as well as recipes)<br><br>Good luck, happy cooking, you'll have fun, I'm sure!<br>

Oops, I didn't realize that Scouter Tom's Dutch Oven Cookbook site and my macscouter site were the same. Tom's is in PDF format, so you may not be able to download it, though.<br><br>

This is a skill that demands "hands on" help. Since this is an educational effort, I can at least provide history. The "Dutch Ovens" were actually an English product. They became immensly popular in the Communities of New Amsterdam ( New York) and the so called Pennsylvania Dutch ( Germans), hence, "Dutch ovens. " The three legs and flanged lid were the direct innovations of a local coppersmith named Paul Revere. One redeeming charm is they are never cleaned! Actually, yes, you very carefully wipe or scrape with a non metallic utensil all remaining food. While still warm you then re oil the oven. Will there be any native berries in season at this soiree? Collecting for a cobbler is especially rewarding. Dutch Ovens were the PSKs of our forefathers and mothers!

Hi Rob,<br><br>If you are in need of some visual instructions go to Ron Hoods website and order the video tapes on CAVE Cookingn Volume 1 and 2 and if I'm correct there's also a #3.<br>They don't cost much and show you how to use your Dutch oven etc.<br><br>Go to http://www.survival.com/ and have fun.<br><br>Best Scouting wishes from Holland,<br><br>Bagheera<br>

Tom, Mama, Bag and Chris--<br>Thank you all so much for the help! I am always amazed at how helpful and knowledgeable people are here. You would think I would be used to it by now. I would say it feels like family, but my family isn't this close and helpful! <br><br>The links from Tom and mama are perfect! You guys ever need a get out of jail free card in Wisconsin--let me know!<br><br>btw Chris or Tom--eventhough I am going to try to learn it, I would still be willing to let you have my spot and I'll sit with the kids! take care all<br><br>Robb

...let us know how it went, OK??<br><br>

Robb, Check out a issue of WESTERN HORSEMAN at the library. Their book list includes a wonderfull book about camp cooking by Stella Hughes, an Arizona Ranch wife. She cooked for large crews by the "by quess and by golly school of quick cooking.

Robb, you won't have any trouble - DO cooking is fairly goof-proof, especially if the ovens were properly seasoned. A few things occur to me that might be useful:<br><br>1. Have something clean to put the lids on when you're checking contents, serving, etc. That can be as simple as a couple of peeled sticks (or clean scrap lumber) laid several inches apart or as fancy as a Lodge gadget purpose-designed. Don't set them on a plastic table cloth! (not me, but I've seen it and worse - plastic grub box <groan>)<br><br>2. It is handy to have a purpose-made lid-lifter. There are simple ones and fancy ones - I prefer the simple ones, but others like the fancy ones. At least have a pair of channel-lock pliers and leather gloves if nothing else. Too heavy to maneuver easily with multi-tools.<br><br>3. It's also helpful to bring along something to move coals about with. Woodburner's gloves, welding gloves, salad or chicken tongs, a small shovel or trowel (may want work gloves if using something like a little U-dig-it spade). One CAN make expedient tongs from green sticks or use the hasty bare-hand method (bad idea in front of kids!), but... Build the coals, then transfer them to where you want them, according to your needs.<br><br>If you can get your hands on a DO, try something simple before you go - it will be a real confidence builder and give you some feel for cooking that way.<br><br>Have a blast and tell us all about it when you get back!<br><br>Regards,<br><br>Tom