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

I know I'm jumping in late, but I'll add a few more highlights or tips to Tom's list:<br><br>1. Most prefer cast iron over aluminum DOs. Alumininum heats faster and is lighter, but cast iron is a bit easier to control the heat as it's a bit more even. (Hence the interest in black anodized aluminim DOs in a thread a few weeks ago, as they may be a cross between the light aluminum DOs and the more even cooking cast iron DOs)<br><br>2. Line the DO with aluminum foil for dishes that use sugar. It's not neccessary, but it makes cleanup easier.<br><br>3. Use a ball of aluminum foil to scour dirty ovens with hot water (put water in the oven and sit it back on the coals). NEVER use soap in a cast iron DO.<br><br>4. Season with a bit of oil and a paper towel while the oven is hot. The oil will be drawn into the pores in the iron as it cools. Don't forget the inside of the lid.<br><br>5. Don't start ith a breakfast recipe as your first attempt into DO cooking. They are worth the effort, but you need to remember that you first need to get the coals started first, so most breakfast recipes can take 1 1/2 hours or more to prepare, starting from when your alarm clock goes off. Start with a diner or a dessert, it's easier on your schedule if dinners a bit late!<br><br>BTW, where in northern Wisconsin will you be?<br><br>The links the others provided will give you more info and recipes than you need. One favorite that may work well with your kids is Monkey Bread on page 31 in the DO Cookbook. Have the kids each roll the biscuit quarters and coat. It's a recipe where they all can have a hand in making. The Dump Cobbler recipe on the same page is another real easy recipe that the kids will love. One of our favorites is to use devils food cake mix and cherry pie filling!<br><br>

Mama, Bag, Tom, Willie, Chris<br><br>Thanks to you guys, I can happily report a successful venture with kids and the Dutch Oven. The tips were VERY helpful and, although I can't claim any real proficiency, we had a GREAT time and no ptomaine! We went to the Hayward area in northern Wisconsin which IMHO is truly "God's Country."<br><br>I dug a pit in the back 40 and practiced as much as I could. You guys would have giggled yourselves to death if you had seen my first few attempts (ok more than "few"). <br><br>The sites you gave me were great. I think the best for a beginner to read first is the 'ol buffalo cook (Tom's First Link).<br><br> Willie-The Monkey bread and Dump Cobbler were huge favorites. Thanks again....<br><br>Robb<br><br><br>

I would never giggle at anyone's first attempts! The dutch oven fairies would turn my cobblers sour in revenge for forgetting my own early efforts. If a cobbler starts to ooze in your direction remember Steve McQueen in THE BLOB.

Excellent!!!<br><br>BTW, I'm a neophyte with a Dutch oven too! The cobbler at last week's camp was my first solo. I modified a recipe from Cee Dub's website, his Blackberry Basque Cobbler, except I used red rasberries because that's what was available. The 5 pints of berries looked thin when I poured them into the oven, so I added 2 cans of cherry pie filling. So it's easy to improvise, and no one in their right mind is going to complain... unless they don't want to eat any cobbler!<br><br>It was an exhausting day. I had just returned from a 4 mile hike with two scouts who needed it for their Camping merit badge requirements. It was hovering around 100 degrees heat index and the mesquitoes and flies where madening. I mixed the dough and placed it in the cooler to chill, ran to the shower, then came back to assemble the and cook the cobbler. The other leaders where cooking our dinner, as it was the one night to eat out in the camp site instead of the dining hall (a BSA National recomendation ). And the boys were preparing and practicing for the presentation.<br><br>One group of 6, wearing Burger King crowns (Camp Tesomas, Where Camping is King) was our kazoo band. Another group rehursed the Tesomas Hymn while a third practiced the Tesomas chant. We are an out-of-council troop so we were not familiar with these songs. The older boys lashed two short tripods to hold the cobbler bearer's stave at presentation.<br><br>We marched into the pavilion led by the kazoo band. We then gathered around the picnic table and the "choirs" sang the hymn and chant. They parted to the side as two boys set up the tripods. They held them steady while the cobbler bearers carried in the Dutch oven in on their stave over their shoulders and placed it onto the stands. I then approached, spatula in hand to serve them. Our troop bugler sounded a little flourish (ala the old margerine commercials) as I lifted the lid to present the cobbler. <br><br>It was a lot of fun. I was excited to see the whole troop rally around the event as team. Not one scout was left out and they were all excited and enthused. To me, that was the real prize.<br><br>I have an open question. I cut the butter, cream cheese, flour and salt with a spatula, then formed it into a ball to chill in the cooler. After about an hour, I pressed it into a circle on foil and laid it on top of the berry mix. Should I have folded and kneeded the dough more? One one hand, I seem to recall that you want to work the dough as little as possible so it doesn't get too warm. On the other hand, I seem to remember that one should fold and roll out multiple times to get a flakier pastry crust. Any ideas?<br><br>Lastly, next year I think we should bring a box of wine crackers and decant some distiller water for the judges prior to presentation in order to clear their paletes before they taste our entry!

You need to mix corn starch with any berry fruit to thicken. You could have folded the pastry a little more safely. Dutch ovens are very foregiving. I have never quite used the same exact proportions and it still comes out O.K.

Oh, I forgot to mention that in addition to the berries and cherry pie filling, i mixed in some brown sugar, cinnamin, and nutmeg. I was upposed to add lemon juice but I forgot. Then on top I drizzled a stick of melted butter and sprinkled a half a cup of flour.<br><br>You're right. DO recipes are very forgiving <br><br>