I'll use three rocks or bricks to set the oven on. I have a couple of the flat
bottom ones that I'll use if all of my other ones are being used.

Johnny <Trader1969@...> wrote:          Best way is to use it in the
house.
Johnny

--- In dutchovencooking@yahoogroups.com, "wileefox08" <wileefox08@...>
wrote:
>
> I recently obtained a used dutch oven made by American Camper. It is
> a flat bottom oven, no legs. I really want to try some dutch oven
> cooking during this camping season, but all of the ducth oven sites
> I've ben reading tell me that the best type to use are those with
> three legs on the bottom. Any suggestions on best practices for flat
> bottom ovens? Is it OK to set the oven directly on hot coals, or
will
> that cause the food to burn?
>






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

We hold a 2 pot cook-off each year at the last Roundtable before Summer
Camp.  Here are the rules that we abide by for this event.


2nd  Annual DO Cook-off of “Erie Shores & Southern Hills Districts”
The cook-off will be  held in conjunction with the District Scout Roundtable.

PLACE:-  SOUTHGATE PLAZA
DATE:-  MAY 9, 2006
TIME:-  5 PM
The 2 Pot Cook-off  will consist of a Main Dish and a Desert Dish.
Judging will be based  on preparation, presentation, cleanliness and taste.
Emphasis is on food, not  garnishments.
Time: You may light  cooking fires at  5:00  pm, onward.
Dishes must be ready for judging as follows:
Desert – 7:15  pm
Main – 7:15 pm
Cleanup  follows.
Awards will be  presented at the Roundtable meeting.
BASIC  RULES
1)    A team may consist of  3 members. An adult must accompany any
contestant under the age of  18.
2)    Only contestants are  allowed in the cooking area. One team member must
remain in the cooking area at  all times for fire safety reasons.
3)    All  cooking must be with  charcoal briquettes and have a cooking
surface off the
ground for their  coals, such as a cook table.
Propane may be  used for fire starting or heating water.
4)    A typed or neatly  printed recipe, on 81/2” x 11” paper, for each dish
must be available for the  Judges, along with the contestant’s names.
5)    Ingredients must be  prepared from scratch on site including cutting of
meat,
vegetables, etc.  Coolers should be provided for all refrigerated items.
6)    Contestants must keep  their team’s work site clean and presentable
during
cooking,  exercise safe food handling practices and leave the area clean
after
the  cook-off.
7)    Each team is required  to have a hand wash station.
8)    Judging will be final  and food samples will not be distributed until
after Judging is  complete.

"That  which we persist in doing becomes easier for us to do. Not that the
nature of  the thing has changed, but that our ability to do has  increased."


Dave  Horton
Dutch oven cooking
Seminars, Demonstrations,
and Dutch oven  Catering.
Meals with a Western flair.
dave@...
716-238-3599
_www.dutchovendave.com_ (http://www.dutchovendave.com/)
"I Used  To Be A Beaver"
WB NEVll - 5



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Home.
(http://home.aol.com/diy/home-improvement-eric-stromer?video=15&ncid=aolhom00030\
000000001)


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

Here is a copy of our flier for the event.

The Great
Erie Shores & Southern Hills Districts
Trailer  Round-up
&
2 Pot Dutch-Oven Cook-Off
Southern Roundtable
Tuesday  May 9th 2006
5:00-7:30 Cook-off & Trailer Show
7:45-9:00 Special  Roundtable Program
Special Thanks to Southgate Plaza for set up &  location
Union Road, West Seneca
With Special Guest  Demonstrations/Presentations/Judging
The WNY Chapter of the Dutch Oven  Society
First, Second, and Third place awards for a Main Dish and Dessert and  BEST
OVERALL. All food MUST be cooked on location of Cook Off. Remember  to
make extra to pass out.
Cooking will start at 5:00 with judging to be  at 7:30. Start practicing now
on those
favorite recipes and plan on bringing  home those awards. Use those Dutch Oven
Cooking skills learned at  Training!
Prizes will also be awarded for the “Biggest Trailer”, “Best  Scouting
Design,” &
“Best Use of Space.” Prizes will include a free  Lean-too rental at Camp,
free
weekend of tent rentals, Dutch Ovens, and much  more.
So bring your TROOP or PACK trailers polish them up and show them off,  hook
up your propane grill or charcoal stove
and get ready. Polish up your  ladles and dust off your aprons! Get ready to
cook!!
Plan on holding your  unit’s meeting on this date and help your youth hone
their cooking skills and in  the process, pass
off on advancement or merit badge requirements. PLEASE  REGISTER WITH DAVE
HORTON BY MAY 1ST!
Dave Horton 238-3599 _dave@..._ (mailto:dave@...)
Contact Herb  Schmidt 891-4073 _hschmidt@..._
(mailto:hschmidt@...)
ALL CUB SCOUT,  BOY SCOUT, VENTURING & EXPLORING LEADERS ARE  INVITED!



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000000001)


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I have made a database for listing on who is coming to The 2008
National DOG in AZ.

Click on database and enter your information.

--- In dutchovencooking@yahoogroups.com, DutchOvenDave@... wrote:
>
> Way to go, yahoo!!!!
>

Was the flat pat of the lid made to the rounded part?

I have never seen anything like this. This maybe a good question for
the panman.

Way to go Kathy!
Nice web site.

Lake Village, AR. this weekend. At lake Chicot State Park.

Hope to see some AR. cooks there this weekend.

Biscuit

For more information?
Go to
www.kastironkookers.org

go to fourms section for Aril DOG.

GRIFF'S GRILLED LONDON BROIL

I just put this one together on Saturday and did it on a charcoal
grill. It turned out to be a homerun!

Ingredients:

2 lb. London broil steak, thick cut
1 cup yellow onion, finely chopped
1/3 cup cooking oil
1/2 cup ketchup
1/4 cup red wine vinegar
2 tbsp. sweet pickle relish
2 tbsp. soy sauce
2 tbsp. Dijon style mustard
1 tbsp. Worcestershire sauce
1 tsp. Lawry's� seasoned pepper (or black pepper)
1/4 tsp. cayenne pepper

Instructions:

In a skillet, heat the oil and saut� the onion until tender. Remove
from heat. Add the rest of the ingredients (except for the meat),
mix well and allow to cool. Tenderize meat by piercing with a fork.
Place in freezer bag set in a deep bowl to marinate. Pour marinade
over meat, close bag and refrigerate overnight. Remove meat and
reserve the marinade in a small bowl. Grill the meat, brushing with
marinade once when you start to grill and once when you turn the
meat. Grill with lid on, to preference. To serve, slice at a 45
degree angle across the grain. Serves approximately 6.

Hey all,
I'm a self proclaimed biscuit nut.  Sourdough, regular, I've been
working on recipes for about a year now in the kitchen oven, in cast
iron skillet, and camping, with the cast iron skillet.  I've got the
recipes I want, and now want to try them in the DO.  I've got a 12'
Camp Chef Lewis&Clark, with the deep lid.  This is a pretty deep DO.
I've seen pictures of shallower DOs and wondered what people thought
about them for baking (specifically biscuits).  I'd love to use my
Camp Chef for main meal and another for biscuits.  Thanks for your
thoughts.  Also if the shallow DO seems the way to go, any suggestions
on brand etc.?
Thanks
Tom from KC

Ken -

I think the ring on Johns' oven lid was added afterwards. It has "weld marks" in
several places. Can't begin to say what type it is. But the bread and pie baked
up GREAT! He has learned to make it work!

As to cooking with flat bottom DOs, try using your lid stand as the 'legs". I
know the smaller three leg ones are about the same height and as long as you are
on a level surface, it should work.

Keeping it hot and hanging out with my "cow"....

Karen

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

Tom, not trying to make myself out to be an expert here, but I've found out
(the hard way) that the deeps are really better for roasting larger chunks
of meat, etc, and the shallower ovens are superior for baking breads,
desserts, and such.  The deeps will do the other, don't get me wrong, it's
just that they take a little more fiddling with (they are definitely slower
cooking for biscuits, rolls, and cobblers).  I'd say to use your Camp Chef
for sure for the main meal and get another, shallower one for your biscuits
(this is, after all, how "castironitis" gets started!).  Everyone has their
own take on which brand of oven is best, but you can't hardly go wrong with
any of the better-known ones (Lodge, Camp Chef, etc).  I've heard some folks
knocking the Chinese-made ovens, but some of my ovens with no name at all
(from who knows where) have turned out to be some of my favorite DOs to work
with.  You do have to examine any prospective purchase, though, for lid fit,
evenness of casting (uniformly thick walls), and casting flaws.  Dave P.



From: dutchovencooking@yahoogroups.com
[mailto:dutchovencooking@yahoogroups.com] On Behalf Of Tom
Sent: Tuesday, April 01, 2008 8:35 AM
To: dutchovencooking@yahoogroups.com
Subject: [Dutch Oven Cooking] Biscuit baker needs some help on DO size



Hey all,
I'm a self proclaimed biscuit nut. Sourdough, regular, I've been
working on recipes for about a year now in the kitchen oven, in cast
iron skillet, and camping, with the cast iron skillet. I've got the
recipes I want, and now want to try them in the DO. I've got a 12'
Camp Chef Lewis&Clark, with the deep lid. This is a pretty deep DO.
I've seen pictures of shallower DOs and wondered what people thought
about them for baking (specifically biscuits). I'd love to use my
Camp Chef for main meal and another for biscuits. Thanks for your
thoughts. Also if the shallow DO seems the way to go, any suggestions
on brand etc.?
Thanks
Tom from KC





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

Generally, I think the deep DO's are more forgiving when baking bread.  It moves
the heat on top just a little further away so you don't run the risk of burning
them.  Having said that, the last several batches of biscuits I have made were
in my 14" oven which is not a deep oven.

   I don't think you can go wrong with your 12" deep for your biscuits, so I
would not suggest getting another oven unless you are like me and have
"castironitise".

   Good luck and let us know how they turn out.

I would put a ring of coals around the bottom outside of the pot. Just
put them under around the edge. Cover the top with coals. This will
make the oven about 400 to 450. You need more heat on top. Biscuits are
cooked at 450 to 500 degree oven.

On a LODGE 12 inch regular pot I use...20 on top and 10 around the
bottom.

Biscuit
The happy Dutch Oven Cook

Georgia
   At most of our local cook-off we have a youth division,most entries
are Scouts. The have to follow IDOS rules as well as the other cooks,
, but we do have a two pot event for them if they chose not to cook three.
  If they are over 11 years old they cook alone , with a supervisor
observing, but not helping in the cooking area.
   At last year's Fair a couple of the eleven year olds,had they
competed with the Adults, could possible have placed in the top three..
   Sanitation and food handling was our main objection in showing these
youngsters to cook safely.

     omar

Less RULES....More FUN!

Like.... less filling and taste great.

I say let them cook and have an adult there for them to ask questions.

I think the leaders need to be there as advisors only no hands on.



Michelle

On Tue, Apr 1, 2008 at 10:09 AM, Michelle Shock
<michelles@...> wrote:
> I think the leaders need to be there as advisors only no hands on.

We've recruited other adults as "site judges" -- and they were
assigned to watch for safety issues at EAC entering patrol. (You'd
have to go over specific safety issues with these judges first...)
Gets the leaders out of the contest area.

Bob Prager

After reading comments from this group and Da Cap'n's group, the oven,
by concensus, was probably an old Wagner oven.  It was not a Griswold.
If it was, it was made for someone else.  It did not have the
distinctive inner rings that the Griswold lid had, and it was not
marked as Griswold on the bottom.

One reason I began the thread was to see what the answers would be, and
the other reason was to show how people adapted their ovens to work.

Thanks everyone.

Ken

Hey all ~

Don't forget to make your reservations.  Roy and I will be at sites 28
and 30

Please let me know site you will be at.

Brenda
DutchOvenGal@...


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

I've worked with three different troops and have done cook offs in a variety of
ways.  I suggest that you let the patrols do the cooking, this is the way most
scout troops work.

As far as ways to do it, the way i"ve had the most success with is to provide
the patrol with a previously unknown set of ingredients.  The ingredients
usually include a meat (chicken usually) as well as pasta, rice, 3-4 vegies,
mushroom soup or similar soup, cheese, apples, red hots, brown sugar, cinnamon,
and usually an ingredient or two to throw them off (i've used Pickled cactus,
ginger root and others).  The boys then have a set time to determine their menu
and to cook it.

The rules are simple, can only use ingredients provided, must have balance meal
meaning that items from all food groups must be used, dutch oven must be used
however second items can be cooked in foil on fire, and the patrol must eat it
for their dinner.

Have fun.


---------------------------------
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Access, No Cost.

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

I prefer the shallow ovens when doing biscuits/rolls.

Mark

--- Tom <tab75336@...> wrote:

> Hey all,
> I'm a self proclaimed biscuit nut.  Sourdough,
> regular, I've been
> working on recipes for about a year now in the
> kitchen oven, in cast
> iron skillet, and camping, with the cast iron
> skillet.  I've got the
> recipes I want, and now want to try them in the DO.
> I've got a 12'
> Camp Chef Lewis&Clark, with the deep lid.  This is a
> pretty deep DO.
> I've seen pictures of shallower DOs and wondered
> what people thought
> about them for baking (specifically biscuits).  I'd
> love to use my
> Camp Chef for main meal and another for biscuits.
> Thanks for your
> thoughts.  Also if the shallow DO seems the way to
> go, any suggestions
> on brand etc.?
> Thanks
> Tom from KC
>
>



      
________________________________________________________________________________\
____
You rock. That's why Blockbuster's offering you one month of Blockbuster Total
Access, No Cost.
http://tc.deals.yahoo.com/tc/blockbuster/text5.com

I've been cooking for a while and I love it.  I'd like to get into breads
and rolls.  Can anyone recommend some good resources?



Michelle Shock

Waterloo IA

   _____

From: dutchovencooking@yahoogroups.com
[mailto:dutchovencooking@yahoogroups.com] On Behalf Of Mark & Barbara
Wilkins
Sent: Tuesday, April 01, 2008 2:44 PM
To: dutchovencooking@yahoogroups.com
Subject: Re: [Dutch Oven Cooking] Biscuit baker needs some help on DO size



I prefer the shallow ovens when doing biscuits/rolls.

Mark

--- Tom <tab75336@yahoo. <mailto:tab75336%40yahoo.com> com> wrote:

> Hey all,
> I'm a self proclaimed biscuit nut. Sourdough,
> regular, I've been
> working on recipes for about a year now in the
> kitchen oven, in cast
> iron skillet, and camping, with the cast iron
> skillet. I've got the
> recipes I want, and now want to try them in the DO.
> I've got a 12'
> Camp Chef Lewis&Clark, with the deep lid. This is a
> pretty deep DO.
> I've seen pictures of shallower DOs and wondered
> what people thought
> about them for baking (specifically biscuits). I'd
> love to use my
> Camp Chef for main meal and another for biscuits.
> Thanks for your
> thoughts. Also if the shallow DO seems the way to
> go, any suggestions
> on brand etc.?
> Thanks
> Tom from KC
>
>

__________________________________________________________
You rock. That's why Blockbuster's offering you one month of Blockbuster
Total Access, No Cost.
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yahoo.com/tc/blockbuster/text5.com





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

Hey Neighbor!
Click on LINKS on the group.
There is a link to several sourdough sites.
It is listed under sourdough.

Be sure to check the files to. You will find lot's of information in
there.

Banana Pudding Trifle

I large instant vanilla or Banana pudding
1 can sweetened condensed milk
2 cups Homo milk
12 oz. cool whip thawed
6-7 ripe bananas sliced
1 pound bag of vanilla wafers, crushed coarsely
2-3 store bought or homemade pecan pralines, coarsely crushed, optional

Mix dry pudding, condensed milk, homo milk and 3/4 of cool whip. With
electric mixer on medium speed, blend mixture together for about 3
minutes. In a medium size trifle bowl, layer 1/3 pudding, wafers and
sliced bananas, repeat layers,ending with pudding. Top with reserve
cool whip. Garnish top with crumbled pecan pralines. Refrigerate.

Thanks for the suggestions everyone.  This gives me enough to get
started.   Georgia



--- In dutchovencooking@yahoogroups.com, "Georgia Carr"
<farmercook@...> wrote:
>
>   We are doing a Scout Dutch Oven Show Down during the Midwest DOG in
> September as part of the many activities.
>   I want to keep the youth cook off simple and fun but I need
> suggestions as to what the rules should be. Do the leaders "help" or
> not?
> Any suggestions, please?
> Georgia
>

Are there any Dutch oven cooks within 100 miles of Wichita Falls,
Texas?

--- In dutchovencooking@yahoogroups.com, "momscricket7"
<momscricket7@...> wrote:
>
> Are there any Dutch oven cooks within 100 miles of Wichita Falls,
> Texas?
>
   Oh I think that if you start looking you'll find a couple    of
hundred. Some in Texas and some in OK.   Just because they are not on
the DO cooking Group doesn't mean that they arn't out there. I've found
a lot of DO cooks that wern't on groups or knew anything about clubs or
IDOS or LSDOS till I told them.

   "Da Fork"

I am in Arlington, TX - about 110 miles from there.



Kent Anderson





From: dutchovencooking@yahoogroups.com
[mailto:dutchovencooking@yahoogroups.com] On Behalf Of momscricket7
Sent: Tuesday, April 01, 2008 6:44 PM
To: dutchovencooking@yahoogroups.com
Subject: [Dutch Oven Cooking] Dutch Oven Cooking in Wichita Falls, Texas
Area



Are there any Dutch oven cooks that are within 100 miles of Wichita
Falls, Texas?





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