I found this at
http://www.cowboyshowcase.com/dutch_oven_cooking.htm#heat


How to season a new Dutch oven

Cast-iron cooking utensils can give a metallic flavor to foods
prepared in them if they are not properly seasoned.  Floyd calls
this seasoning process "sweetening ."
Here is an unusual seasoning method used by Harold Nelson, ranch
cook Estes Park, Colorado:

Fill the skillet or Dutch oven with water and boil a handful of dry
hay.  The hay can be alfalfa or grass mix. Boil the hay at a rolling
boil for about twenty minutes.  Then you can rinse the utensil and
rub it with cooking oil.  You can also use the water from the boiled
hay to sweeten wooden or tin dishes. Soak the dishes for at least 20
minutes.


Anyone ever tried this?

Hey Neighbor! Bring it on! How bout posting yo recipe? Most of the
time, I forget the sauce too. And it is just as good.


--- In dutchovencooking@yahoogroups.com, "Ronda" <rlb_51@y...> wrote:
> Yo Biscuit!  What about Kansas brisket?  Ours is so good we don't
> even use bbq sauce!  And real TX bbq doesn't take bbq sauce either
> you know.  Next time we cook, I'll do my brisket for you.  Ronda
>
>

At the last Alabama DOG, they were talking about having a dog in GA.
It was at a Florence Marinia, just over the line from Auburn. I forget
the date? Check www.alabamadog.com

We had a DOG at Cheahaw Mountain not too fer from GA. We missed you!
July 23

Why not put on a dog yourself. Get a few folks together. Make a date,
time and place. Post it around. They will come. Would you like to
start a LSDOS Chapter in GA.? Contact me and I can help you.

Biscuit

--- In dutchovencooking@yahoogroups.com, "Moggiemama" <lairdosb0@y...>
wrote:
> Is there a DOG for GA yet? I know I asked this last year but someone
> may have started one since then.
>
> Joyce

Would you please share your recipes?  My kids love rice and chicken
and those Bacon Mozzarella Melts sound wonderful too.


--- In dutchovencooking@yahoogroups.com, "Charcin" <charcin1@n...>
wrote:

>    Cooked a 17" and a 14" oven full of Creamy Wild Rice, Chicken and
> Mushroom soup, another 17" full of Shredded Italian Beef for
Sandwiches, 2
> 17" ovens full of Chicken, Bacon Mozzarella Melts, and 3 12" deeps
of
> Elegant Puffed Broccoli.

>
> Cin
>
> Cindy & Charlie Overton
> Black Pot Demo's
> www.blackpotdemos.bravehost.com
>
>
>
>
>
> [Non-text portions of this message have been removed]

Superstitious grand-standing.  Boiling water removes paraffin and other
residues.  Okay, that's important.  The grass adds a gentle mopping and slight
acidity, minor benefits that are worth the show.  But you haven't sealed the
metal.  Rubbing a wet pot with oil won't do it.  If you read Floyd's recipes, he
admits that his food sticks.

---- Original Message -----
From: Mike Wilkins

How to season a new Dutch oven

Cast-iron cooking utensils can give a metallic flavor to foods
prepared in them if they are not properly seasoned.  Floyd calls
this seasoning process "sweetening ."
Here is an unusual seasoning method used by Harold Nelson, ranch
cook Estes Park, Colorado:

Fill the skillet or Dutch oven with water and boil a handful of dry
hay.  The hay can be alfalfa or grass mix. Boil the hay at a rolling
boil for about twenty minutes.  Then you can rinse the utensil and
rub it with cooking oil.  You can also use the water from the boiled
hay to sweeten wooden or tin dishes. Soak the dishes for at least 20
minutes.


Anyone ever tried this?


[Non-text portions of this message have been removed]

Mark,

Chorizo is a spicy mexican sausage.  Often bought in a casing, it is usually
cooked crumbly.

The original stuff has everything you would not want to imagine eating.  Most of
the 'american' stuff has the same spices but cleaner meat.

Brian
wasabear

   ----- Original Message -----
   From: mmwoodnglass
   To: dutchovencooking@yahoogroups.com
   Sent: Tuesday, August 02, 2005 7:28 PM
   Subject: [DUTCH OVEN COOKING] Shrimp & Sausage Boil Question


   Michele, the shrimp and sausage sound delicious.  Dumb question
   though....what is chorizo?

   thanks
   Mark




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[Non-text portions of this message have been removed]

--- Alan <alanalantaxbpacbell> wrote:
> Superstitious grand-standing.  Boiling water removes
> paraffin and other residues.  Okay, that's
> important.  The grass adds a gentle mopping and
> slight acidity, minor benefits that are worth the
> show.  But you haven't sealed the metal.  Rubbing a
> wet pot with oil won't do it.  If you read Floyd's
> recipes, he admits that his food sticks.

----Hi everyone.I just joined recently.Heard so much
about your group from another group I'm with from
Heidi and her horse camping rides.I love to cook in my
dutch oven and my cast iron skillets.On the seasoning
of the iron ware.An older friend had told me to never
use soap to wash the iron ware.Just wash with water
and a scrubber.How he cures the iron ware.He said use
pure veg.oil with no salt content.Wipe the iron ware
inside and outside with the oil.Put the pieces in your
oven,I think at 350.You can put them on a cookie
sheet.He said keep heating the iron ware and take the
pieces out and coat them again with the oil and put
them back in.Do this until they soak up all oil and
then they will be cured.So then when you use them in
cooking all you do is rinse and wipe out.They should
never stick.

Barbara



test'; " type=text/css>





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--- Brian Nielson <briannielson@...> wrote:
> Mark,
> Chorizo is a spicy mexican sausage.  Often bought in
> a casing, it is usually cooked crumbly.
>
> The original stuff has everything you would not want
> to imagine eating.  Most of the 'american' stuff has
> the same spices but cleaner meat.
> Brian
> wasabear
>   ----- Original Message -----
>   From: mmwoodnglass
>   Michele, the shrimp and sausage sound delicious.
> Dumb question
>   though....what is chorizo?
>   thanks
>   Mark

----We use Chorizo in some dishes here in southern
California.I like it in the morning cooked in cut up
potatoes,onions,eggs in the fry pan.Here is a website
on recipes for Chorizo:
http://www.mexican-barbecue-recipes.com/chorizo-recipe.html

Barbara



test'; " type=text/css>





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In reference to the brisket posts and search for recipes, check out
Dutch Oven Dave's site. He has a recipe there. I've tried it and it is
to die for!!
John
WNYDOS

In a message dated 8/3/2005 10:21:11 AM Central Daylight Time,
barbara_langner@... writes:
An older friend had told me to never
use soap to wash the iron ware.Just wash with water
and a scrubber.

Hi Barbara,

You got some good information about never using soap to clean out your ovens.
  I use a paper towel with hot water to remove any food particles left in the
pot after cooking.  Then I heat the pot over some of the spent coals to remove
any water vapor left in the pores of the iron.  Then I coat the warmed up pot
with a light coating of Crisco.  I remove from the coals and allow the oven
to cool down.  I do not cover the pot until it is cool to touch.

There are many methods for seasoning iron from the beginning.  Most of us
have gone to 450 degrees temp.  I use one chimney of coals in my round kettle
type Weber BBQ unit after I have cleaned the pot with hot soap and water and
dry.
  I then coat the entire pot with Crisco and turn it upside down on the upper
grate.  I put the lid top up on the feet of the pot.  Close the lid on the
Weber and walk away.  I do not even look inside until the next day.

Hope you have some good tasting food out of that pot.

BigAl


[Non-text portions of this message have been removed]

This isn't a Dutch Oven recipe, but it's how I cook Brisket:

1.  Prepare the meat, remove excess fat, or other stuff you don't
want.
2.  Prepare an ECB smoker (El-Cheapo-Brinkman) or other smoker
however the manufacture wants it prepped.
3.  Put the meat on the smoker.  Make sure the temp stays around 200
degrees or so.  Leave lid on for 8 hours replenishing coals when
necessary.
4.  Toss some hickory or apple wood on the coals from time to time.
5.  Take the brisket off the smoker, double wrap in foil and seal.
6.  Put in household oven for another 10 to 12 hours (overnight).
7.  open the foil and carve against the grain (angled cuts across the
grain of the meat)

Serve with whatever sauce or other fixins you want!

While this recipe doesn't have a good bark, it's low, slow and easy.
The flavor is fixed in the first 8 hours of cooking, while the last
10 or 12 hours tenderizes the meat.  Sealing it in the foil keeps it
moist.  Once you move it to the regular oven, no tending is required
until it's ready to come out.  No coals, basting, nothing!

Have fun all
Brad

Hey Brad,

We read the other day that one was supposed to reverse the process that you
mentioned.  The oven part came first and the smoking second.  Might have to try
it both ways to see which is better.

Thanks for the impute.

BigAl


[Non-text portions of this message have been removed]

Alabama DOG will be in Georgia April 2006. Don't have an exact date
yet.



-- In dutchovencooking@yahoogroups.com, "BISCUIT" <n5hbb@y...> wrote:
> At the last Alabama DOG, they were talking about having a dog in
GA.
> It was at a Florence Marinia, just over the line from Auburn. I
forget
> the date? Check www.alabamadog.com
>
> We had a DOG at Cheahaw Mountain not too fer from GA. We missed
you!
> July 23
>
> Why not put on a dog yourself. Get a few folks together. Make a
date,
> time and place. Post it around. They will come. Would you like to
> start a LSDOS Chapter in GA.? Contact me and I can help you.
>
> Biscuit
>
> --- In dutchovencooking@yahoogroups.com, "Moggiemama"
<lairdosb0@y...>
> wrote:
> > Is there a DOG for GA yet? I know I asked this last year but
someone
> > may have started one since then.
> >
> > Joyce

Sounds interesting.  Wrapping in foil, cooking in the oven, then 8
hours on the smoker.  Might just have to try that one.

Brad

We still have a couple spots open for teams in the cook-off.
The date is August 20th at the Davis Co. Fair Park, Farmington, UT.
Please e-mail for details.

william.k.johnson@...

I have a Coleman Pop-Up camper too. If I get enough money out of my
Teardrop Camper I want to buy a Chuckwagon. I can sleep in the Covered
part of the Chuckwagon. My goal is to compete in the World Champinship
Chuckwagon Cooking contest in Redosia, N.M. within the next 5 to 10
years. Do a few in Kansas,Okla & Texas to test my skills. Wishbone-Ks

Duane & Sandy Dinwiddie, who were part of the founding members of
LSDOS, are going to be in Chanute that weekend and have contacted us
about a DOG that Saturday.  Exact time and location are not yet
determined, but if anyone would like to join us, you'd certainly be
welcome!  Due to job responsibilities of many of our local chapter
members, I know it will be a late afternoon, early evening meal time.
Anyone who is interested, please let me know.  Ronda

You want a Good way to cook a Brisket go to The Captn's group & check
out post # 9198. Folks this works great if you aint got a Smoker.
Wishbone-Ks

Cherry-Peach Biscuit Cobbler

Makes: 8 servings (3/4 cup each)

Easy refrigerated biscuits make a tender topping for this old-
fashioned,
family-size dessert.

1 bag (16 oz) frozen unsweetened peaches
1 bag (16 oz) frozen unsweetened cherries (not dark sweet cherries)
1 1/2 cups sugar
3 tablespoons cornstarch
1/3 cup water
1/2 teaspoon almond extract
1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk
biscuits
4 teaspoons sugar
Vanilla ice cream, if desired

1.
Pre-Heat oven to 400°F. Spray  12" Dutch Oven with cooking
spray. In 3-quart saucepan,  mix peaches, cherries, 1
1/2 cups sugar, the cornstarch and water. Cook over medium-high heat
12 minutes,
stirring frequently, until mixture boils and thickens.
2.
Remove saucepan from heat; stir in almond extract. Pour into Dutch
Oven.
3.
Separate dough into 8 biscuits; cut each into quarters. Roll each
dough piece in
3 teaspoons of the sugar; place over hot fruit mixture. Sprinkle
with remaining
teaspoon sugar.
4.
Bake 15 to 20 minutes or until biscuits are deep golden brown and no
longer
doughy on bottom. Cool 20 minutes. Serve warm with ice cream.

Almond extract enhances the cherry flavor in the filling. Vanilla
could be substituted.  I use butter when oiling DO's when baking
Deserts.
from
www.pillsbury.com

Wishbone,

I have the priveledge of cooking with the Biscuit
Flats wagon this coming October in Ruidoso NM........I
am really excited about doing so! C'mon down!

Mark Wilkins
Peoria AZ


--- Wishbone <dutchovencook99@...> wrote:

> I have a Coleman Pop-Up camper too. If I get enough
> money out of my
> Teardrop Camper I want to buy a Chuckwagon. I can
> sleep in the Covered
> part of the Chuckwagon. My goal is to compete in the
> World Champinship
> Chuckwagon Cooking contest in Redosia, N.M. within
> the next 5 to 10
> years. Do a few in Kansas,Okla & Texas to test my
> skills. Wishbone-Ks
>
>
>
>




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Mark, you never cease to amaze me.

Dave


[Non-text portions of this message have been removed]

Everyone is talking about their Brisket.
Ok?
Let's see some Brisket Recipes. I think I have only seen two.

So..PUT UP YOUR BRISKET for da Biscuit.

RECIPE
From  The
BLACK  POT
of



Beef  Brisket with Barbecue Sauce

Prep:           25 minutes                                     Dave & Esther
Horton
Cook:          4 hours                                        4700 Langford
rd
Makes:         6 to 8 servings                               North Collins,
New  York
Dutch Oven:   12� Deep
716-337-3700
Charcoal: 12 on the bottom  and 24 on top maintain for duration, 450 degrees
( may have to adjust for  the wind, humidity, rain, or snow )
¾ cup  water
¼ cup Worcestershire  sauce
1 Tablespoon  vinegar
1 teaspoon instant beef  bouillon granules
½ teaspoon dry  mustard
½ teaspoon chili  powder
¼ teaspoon ground red  pepper
2 cloves garlic,  minced
1 2 ½ lb beef  brisket
½ cup  catsup
2 Tablespoons brown  sugar
2 Tablespoons butter or  margarine
     1.  For cooking liquid, in a  bowl combine water, Worcestershire sauce,
vinegar, bouillon granules, dry  mustard, chili powder, red pepper, and garlic.
  Reserve ½ cup liquid for sauce; set  aside in the cooler.  Trim fat  from
meat.  If necessary, cut  brisket to fit into a 10�, (4 quart), Dutch oven.
Place meat in Dutch oven.  Pour remaining liquid over  brisket.
     1.  Cover and cook with low  heat, 250 degrees, for 10 to 12 hours or
with high heat, 450 degrees, for 4  hours.  For sauce, in a 5� Dutch  oven
combine the ½ cup reserved liquid, catsup, brown sugar, and butter or 
margarine.
Heat and pass sauce  with brisket.
For a 12�, (6 quart),  Dutch oven: Double the cooking liquid  ingredients,
reserving ½ cup for the sauce.  Leave all other ingredients the  same.  Prepare
as above.  Makes 6 to 8  servings.
I also make a second batch  of the BBQ sauce to pour over the  Brisket when
done.  I use a Lodge 5�  Baby Dutch to do this.  This batch  is not diluted
with water and grease from the Brisket.
Garnish:  Baby carrots, baby onions,  baby potatoes.  I just add what I  will
need to make the finished dish look nice and provide everyone with some of
it.  I throw all of this in for the  last 30 minutes of cooking time.
GOOD LUCK and  ENJOY



[Non-text portions of this message have been removed]

I am seeking information on two camp cooking devices. If anyone in
here has used, or owns one of these rigs, I sure would like to know
what you think of them.

The Sierra stove is a backpackers stove that uses twigs and pine
cones for fuel, it has a small electric fan motor that provides air
to help the stove burn fuel. This stove is made by the ZZ Corp.
Year ago they produced another stove I'd love to have, called the
Zalamander, but it is no longer in production. BTW! If anyone
happens to own a Zalamander stove in good condition they would like
to sell, please contact me via email.

The other device is the Cobb BBQ grill, if anyone owns one of these,
I would sure appreciate knowing what you think of the grill.

Thanks!

Regards

Cap

A Texas style BBQ sauce


There are many different kinds of BBQ sauce. Out this way in Texas,
we have a mop sauce (used for basting meats) while pit BBQing, and
we
have a sop sauce (used as a table condiment) This "table grade" sop
sauce is mighty tasty, it can be used at the table, or on meats that
are on the grill. Since it has sugars in it, it should be applied to
grilling meats, about the last 15 min of cooking time.


1 cup tomato sauce
1 cup Worcestershire sauce-I use the cheap stuff
1 cup brewed coffee
1/2 cup white vinegar
2 tbl chili powder
2 tbl molasses
3 tbl brown sugar
1 tsp salt
1 large onion-chopped
5 cloves garlic-chopped
4 to 6 fresh jalapeno chili-destem and remove seeds-chop

Throw all this stuff in the blender, grind it up good then place in
sauce pan and simmer about 1/2 hour, if the sauce isn't thick enough
for you, simmer and cook down a little more.

if you want a smoke flavor-add a few good shakes of liquid smoke
after simmering the sauce.

This sauce will keep a long time in the icebox, it is tasty, not
real
hot and has a wild Twang to it!

Copyright 1999 by Phil Mahan
Cooking with Da cap'n

Howdy, Folks!

While I normally cook briskets in a dropped firebox BBQ pit, I have
also done them in a Dutch oven.

No matter how you cook this piece of meat, you need to go LOW and
SLOW while cooking it.

The very best "temp" for cooking a brisket is 250-275 American
degrees, you go much over this while cooking a brisket, you may
endup with a fork bender.


For a standard packer trimmed brisket (about 10 lbs) I would suggest
a total cooking time of about 5 - 6 hours (more or less) the test is
to stick a fork down into it, if it slides right in, you got it
right.


You will need a dry spice rub for your meat, for DO cooking I would
suggest:


2 tbl paprika
2 tbl garlic salt
2 tbl onion salt
2 tbl chili powder
2 tbl dark brown sugar

throw this in a bowl and use your fingers to mix it up good, unused
spice should be stored in an old spice bottle for future use.



Take a handful of this rub and rub your brisket real good, top,
bottom and sides.

Place a trivet in your DO and lay the brisket (fat side up) in it,
and get to cooking it.  For a packer trimmed brisket, you will not
need any other liquid in the DO, it will produce plenty of juice
while cooking.


If you use a "trimmed" (no fat cap) brisket, I would throw in a can
of beer when I cooked it.


Brisket should be served as follows:


Lay brisket on cutting board.

Remove the fat cap on top.

Slice the brisket at a slight angle across it width.

Topped with a good homemade BBQ sauce, this meat is hard to beat!

Cooking with Da Cap'n

Regards

Da Cap'n

Biscuit - I already posted my recipe, such as it is.  See post #27022.
Ronda

--- In dutchovencooking@yahoogroups.com, "BISCUIT" <n5hbb@y...> wrote:
> Hey Neighbor! Bring it on! How bout posting yo recipe? Most of the
> time, I forget the sauce too. And it is just as good.
>
>
> --- In dutchovencooking@yahoogroups.com, "Ronda" <rlb_51@y...> wrote:
> > Yo Biscuit!  What about Kansas brisket?  Ours is so good we don't
> > even use bbq sauce!  And real TX bbq doesn't take bbq sauce either
> > you know.  Next time we cook, I'll do my brisket for you.  Ronda
> >
> >

Wishbone, is there a picture of that chuckwagon?  Dwight
   ----- Original Message -----
   From: Wishbone
   To: dutchovencooking@yahoogroups.com
   Sent: Wednesday, August 03, 2005 5:49 PM
   Subject: [DUTCH OVEN COOKING] Heres a Cobbler Recipe I'm going to try this
weekend in Backyard


   Cherry-Peach Biscuit Cobbler

   Makes: 8 servings (3/4 cup each)

   Easy refrigerated biscuits make a tender topping for this old-
   fashioned,
   family-size dessert.

   1 bag (16 oz) frozen unsweetened peaches
   1 bag (16 oz) frozen unsweetened cherries (not dark sweet cherries)
   1 1/2 cups sugar
   3 tablespoons cornstarch
   1/3 cup water
   1/2 teaspoon almond extract
   1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk
   biscuits
   4 teaspoons sugar
   Vanilla ice cream, if desired

   1.
   Pre-Heat oven to 400°F. Spray  12" Dutch Oven with cooking
   spray. In 3-quart saucepan,  mix peaches, cherries, 1
   1/2 cups sugar, the cornstarch and water. Cook over medium-high heat
   12 minutes,
   stirring frequently, until mixture boils and thickens.
   2.
   Remove saucepan from heat; stir in almond extract. Pour into Dutch
   Oven.
   3.
   Separate dough into 8 biscuits; cut each into quarters. Roll each
   dough piece in
   3 teaspoons of the sugar; place over hot fruit mixture. Sprinkle
   with remaining
   teaspoon sugar.
   4.
   Bake 15 to 20 minutes or until biscuits are deep golden brown and no
   longer
   doughy on bottom. Cool 20 minutes. Serve warm with ice cream.

   Almond extract enhances the cherry flavor in the filling. Vanilla
   could be substituted.  I use butter when oiling DO's when baking
   Deserts.
   from
   www.pillsbury.com








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[Non-text portions of this message have been removed]

I printed that just prior to emailing you. Sounds great, will try it this
weekend, but will use Splenda--Thanks, Dwight
   ----- Original Message -----
   From: Dwight Chaddock
   To: dutchovencooking@yahoogroups.com
   Sent: Thursday, August 04, 2005 9:19 AM
   Subject: Re: [DUTCH OVEN COOKING] Heres a Cobbler Recipe I'm going to try this
weekend in Backyard


   Wishbone, is there a picture of that chuckwagon?  Dwight
     ----- Original Message -----
     From: Wishbone
     To: dutchovencooking@yahoogroups.com
     Sent: Wednesday, August 03, 2005 5:49 PM
     Subject: [DUTCH OVEN COOKING] Heres a Cobbler Recipe I'm going to try this
weekend in Backyard


     Cherry-Peach Biscuit Cobbler

     Makes: 8 servings (3/4 cup each)

     Easy refrigerated biscuits make a tender topping for this old-
     fashioned,
     family-size dessert.

     1 bag (16 oz) frozen unsweetened peaches
     1 bag (16 oz) frozen unsweetened cherries (not dark sweet cherries)
     1 1/2 cups sugar
     3 tablespoons cornstarch
     1/3 cup water
     1/2 teaspoon almond extract
     1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk
     biscuits
     4 teaspoons sugar
     Vanilla ice cream, if desired

     1.
     Pre-Heat oven to 400°F. Spray  12" Dutch Oven with cooking
     spray. In 3-quart saucepan,  mix peaches, cherries, 1
     1/2 cups sugar, the cornstarch and water. Cook over medium-high heat
     12 minutes,
     stirring frequently, until mixture boils and thickens.
     2.
     Remove saucepan from heat; stir in almond extract. Pour into Dutch
     Oven.
     3.
     Separate dough into 8 biscuits; cut each into quarters. Roll each
     dough piece in
     3 teaspoons of the sugar; place over hot fruit mixture. Sprinkle
     with remaining
     teaspoon sugar.
     4.
     Bake 15 to 20 minutes or until biscuits are deep golden brown and no
     longer
     doughy on bottom. Cool 20 minutes. Serve warm with ice cream.

     Almond extract enhances the cherry flavor in the filling. Vanilla
     could be substituted.  I use butter when oiling DO's when baking
     Deserts.
     from
     www.pillsbury.com








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[Non-text portions of this message have been removed]

Thanks so much for the update. I'm just a wee bit too old and
inexperienced in DOG matters to start one but I do know the PERFECT
PLACE for a DOG. Vogel State Park near Blairsville, GA. It's a
gorgeous setting with a lake at the foot of Blood Mountain. All of the
campsites, both RV and tent have fire rings too. They have Bluegrass
music festivals there and other events; it seems this would fit right in.

Here's the website for Vogel with info on their events and accomodations.

http://www.gastateparks.org/info/vogel/


Joyce


--- In dutchovencooking@yahoogroups.com, bjohn334 <no_reply@y...> wrote:
> Alabama DOG will be in Georgia April 2006. Don't have an exact date
> yet.
>
>
>
> -- In dutchovencooking@yahoogroups.com, "BISCUIT" <n5hbb@y...> wrote:
> > At the last Alabama DOG, they were talking about having a dog in
> GA.
> > It was at a Florence Marinia, just over the line from Auburn. I
> forget
> > the date? Check www.alabamadog.com
> >
> > We had a DOG at Cheahaw Mountain not too fer from GA. We missed
> you!
> > July 23
> >
> > Why not put on a dog yourself. Get a few folks together. Make a
> date,
> > time and place. Post it around. They will come. Would you like to
> > start a LSDOS Chapter in GA.? Contact me and I can help you.
> >
> > Biscuit
> >
> > --- In dutchovencooking@yahoogroups.com, "Moggiemama"
> <lairdosb0@y...>
> > wrote:
> > > Is there a DOG for GA yet? I know I asked this last year but
> someone
> > > may have started one since then.
> > >
> > > Joyce