Sunday, November 30, 2008

Broken motor mounts and turkey at Bass Pro!

Well, things turned out o.k considering the night before I was supposed to go to Sportsman's Warehouse in Rocklin I broke a motor mount in my Jeep and it took out the alternator. So Sportsman's warehouse will be moved to the middle of December.

I went to the new Bass Pro Shops in Manteca Thanksgiving night for an event that Bass Pro holds across the country. Its called the annual turkey camp out and its a Thanksgiving camp out of sorts. In Manteca we had 4 turkeys, 8 cobblers, pop corn, biscuits and gravy for breakfast, s'mores, coffee, hot chocolate and Christmas movies on a 40 foot movie screen on the side of the building. It was awesome!

I taught classes on baking cobblers, making popcorn in your Dutch oven over a camp fire, making the perfect camp coffee, and different methods on cooking your holiday bird (with the help of promotions manager Larry Leidelmier).

This is the Beer can smoked turkey; using a 12" Dutch oven to hold up the turkey and keep all the drippings for gravy.

This is a 14# bird finished cooking an a Maca 15 after only 2 hours! Cooked to juicy perfection!

This is one of 2 birds Larry taught. This one is cooked in the new infra-red turkey fryer. It took 90 minutes to cook a 12# bird with no oil and the taste was amazing injected with a garlic pepper injection marinade.

This turkey, Larry cut in half and smoked in a 55 gallon drum and smoked with some hickory and pork fat for the smoke. He wasn't happy with the way it turned out but it was still pretty tasty!

I hope everyone had a wonderful Turkey Day and will have an even better Christmas!

Tuesday, November 11, 2008

Busy November; Ca. Classes

I have been very busy around here with my new job and dutch oven demonstrations and Dutch oven Gatherings (DOGs) I wanted to thank you for your compliments and your comments on my blog also. I'm trying to write more on the blog and need to do so and do it regularly.

I will be teaching classes this coming weekend on Saturday at Sportsman's Warehouse in Rocklin, Ca if you are interested and available, I'd love to say hello. I'll be cooking a small Thanksgiving meal of sorts including turkey, pumpkin pie or cheesecake, potatoes and stuffing. All in Dutch ovens. Then on thanksgiving evening to Friday morning I will be spending the night at Bass Pro Shops in Manteca, Ca right off Hwy 120 teaching classes and cooking cobblers, pop corn and camping over night at their annual camp out in the parking lot. Bring your tent and camping stuff for this one its gonna be a blast! Including movies from the theater on the side of the building throughout the night for free. there will be tons to do at both events. I hope to see you there! bring your ovens and questions to both events!

Sportsman's Warehouse Dutch oven class info:

Bass Pro Dutch oven info in camping classes:

Saturday, August 23, 2008

Mixed Berry Cobbler for 50

1 #10 can sliced apples, diced or chopped
10 lbs. frozen mixed berries, thawed
1 cup sugar
8 oz. butter
½ cup cornstarch
¾ lbs. cold butter, cut in ½” slices
1 lb. brown sugar
1 cups AP flour
2 cups rolled oats

In a large bowl, combine berries, sugar, and cornstarch, mix well to combine without breaking berries. Add apples and gently stir. Pour mixture into an oiled, 20” Dutch oven and spread to an even layer. Dot 8 oz. butter evenly over fruit mixture.
In a medium bowl, combine butter, flour, brown sugar, and oats. Cut butter into mixture with your fingers or pastry cutter until well combined and the butter is the size of green peas. Sprinkle mixture evenly over the top of the fruit. Cover and bake 1 ring of briquettes under and 1 ½ rings on top of Dutch oven. Bake 45 to 60 minutes, checking after 40 minutes. If boiling up through the topping, remove from bottom heat and add ½ ring to the top and cook 15 minutes more to brown and crisp up topping. Serve with ice cream or whipped topping if desired.
Serves 50 to 60
I made this for a wedding last night and it turned out awesome! The greatest thing is I was asked to make it gluten free for the brides family. I made it all GF instead of making a small special cobbler. What a wonderful cobbler! the only thing missingwas the ice cream!

Tuesday, May 06, 2008


9th Annual Carson City Rendezvous Dutch oven Cook-off and D.O.G. June 13,14, &15

June 13, 14, and 15, 2008 are the official dates for the Carson City Rendezvous Dutch oven event in downtown Carson City, Nv. This event has been organized and run by David Herzog for the past eight years, making 2008 the ninth year this event has been part of Carson City’s annual celebration of the Pony Express. The Dutch oven D.O.G. and cook-off are the mainstays of the Dutch oven event. Dave and other Dutch oven cooks from all over the Western United States, also teach classes and do numerous Dutch oven demonstrations from seasoning and caring for cast iron to baking cheese cakes, making candy, and making ice cream.

The Carson City Rendezvous also features a mountain man camp and primitive merchant’s row, Civil War rein-actors, cowboy action shooters and stuntmen, Indian pow-wow and dances, all sorts of food, and live entertainment from far and wide. Last year The Comstock Cowboys, and Sourdough Slim, were the Headlining shows on the main stage. This is the 25th year for the Rendezvous which gets bigger and bigger each year, with Michael Martin Murphy headlining on Friday night. Last years attendance for this free event was well over 23, 000 people. What a crowd to cook for, over 8,000 each day!

Last year the Dutch oven event had two wall tents and 6 pole tents erected around the cooking area. Wow, 2 huge Maca ovens at one event, all cooking food to be served to hungry spectators! Steve Karoly from Shingle Springs, Ca and Richard Smith from Campbell, Ca taught numerous classes on cooking various dishes and cast iron care. Dick Wild from Eureka, Ca is bringing his packing skills and demonstrating using pine cones as a heat source, and how to slow roast an orange glazed chicken. Smith’s Grocery has been the major sponsor for the Dutch oven event for the past seven years and we look forward to working with Smith’s again this year and years to come. We also have Sportsman’s Warehouse as a sponsor and booth supporter by bringing stocks f cast iron and accesories to get started in Dutch oven cooking. In the works for 2008 is the possibility of a sponsorship or booth support from the brand new Cabella’s store also in Reno, Nv

This year there are already 3 primitive wall tents and teams arriving for the weekend to help with the demos and enter the cook-off. Don Alt will be bringing back his Chuck Wagon and it looks like there will be at least one more chuck wagon also. Although the Rendezvous has “primitive” attractions the Dutch oven event is, by no means primitive in any sort. Camp Chef and Lodge have both shown their support by donating prizes, pamphlets and banners. We are in the continuing process of gathering more sponsors and donations for prizes, etc. The discussion of a Dutch oven ice cream cook-off is in the works also for some extra fun for all. For those who do not wish to compete in the cook-off on Sunday are invited to cook with us Saturday afternoon and share your creations at the D.O.G., which is a free event for al participants. There is an option to purchase a presale ticket for a 12 ounce slice of prime rib Saturday evening at the D.O.G. but you don’t need to purchase a ticket to partake in the potluck or cook. Tickets for the prime rib are available at the event and must be purchased by 1 p.m. Saturday at the event.

Also new for this year is a B.B.Q. Competition starting Friday afternoon with judging commencing at around 4 p.m. and tasting with the DOG at 6 p.m. Contact Dave for BBQ registration packets to enter. The fee is a modest $50.00 compared to sanctioned events which cost $300.00 and more. The winners have the possible valued prize to cook in the world famous J.A.'s Nugget rib competition in 2009. I say possible because logistics are still being worked out with the Nugget.

We welcome all IDOS and LSDOS members to join us this weekend for a grand event and Dutch oven party! If you’re not a member of one or both of these Dutch oven societies, You can join us without being a member! By the time you meet the Dutch oven cooks you’ll want to join one or both societies to have more fun than ever and learn more than you will use in a lifetime! There is plenty of room for everyone to pitch a tent or camp in their R.V. Please contact David Herzog or Maxine Neitz to reserve your space early since they are filling up and we need to coordinate the R.V.’s and trailers close by. Carson City Rendezvous is truly a family event for all ages and there will be many Dutch oven demonstrations, and classes offered throughout the weekend. The best part of this weekend is the cost to stay and camp with us! There is no fee! That’s right zero, zilch, nada! What a deal! If you must feel it is necessary to stay in a hotel or motel, please reserve your room now! Most likely by the end of April you will not be able to find a vacancy in Carson City on this weekend as rooms fill quickly. Like I mentioned before, there are more than 20,000 people who visit the Rendezvous over the 3 days. Now, is the time to make your plans to attend and show off your cooking skills.

i got my lodge 5!!!

After over 4 years of patience and lots of bidding on online auction sites like ebay, I finally got a very collectable Lodge 5" Dutch oven! Let me tell you folks I am stoked! The best part is I paid well under $200.00 including shipping for it! It is in near new condition and has a beautiful seasoning on it. So I have an official topper to my Cast Iron Christmas tree!

I haven't decided on what to cook in it yet but, it will be a tasty treat for sure! I will be sure to have this rare and valuable little gem chained down!

Friday, March 07, 2008

Winning Recipes D.O. cook off, Redding, Ca 3/1/08

Here are the recipes that Won me First place at the Nor Cal Sports and Rec. Show in Redding, Ca on Sat. March 1, 2008 for the Dutch oven competition!

Dutch oven Paella

½ cup olive oil, divided

12 chicken thighs

3 Tbs. Emeril’s Essence

2 ½ tsp. Kosher salt divided

2 lbs. Spanish chorizo, substitute Mexican Chorizo if not available, diced into1/4” half moons

1 medium onion, chopped

2 cups red bell peppers, chopped, about 2-3 peppers

2 cups green bell peppers, chopped, about 2-3 peppers

4 Tbs. minced garlic

2 tsp. Saffron threads

2 qts. chicken stock

4 cups medium grain rice

2 lbs. jumbo shrimp (shells and tails on, back split)

1 lb. mussels, cleaned and de bearded

1 lb. steamer clams, cleaned

2 ½ cups frozen peas, thawed

In a large mixing bowl or tub season the chicken with 2 Tbs. essence and 2 tsp. salt. Toss the thighs to cover with seasonings. Heat a 20” Cabela’s Dutch oven lid over a checkerboard pattern of briquettes, then add ¼ cup of the olive oil to the lid. Once the oil starts to smoke cook the thighs on each side for 4 minutes per side to sear. Remove the chicken from the lid, and set aside.

Add remaining oil and chorizo and brown, stirring occasionally until well browned, about 7 minutes. Add onions, and peppers and continue cooking until onions are softened, about 5 minutes. Add the rice and sauté 3 minutes, then add garlic and saffron. Spread this mixture evenly across the lid then place the chicken thighs across the top of the mixture in a single layer.

Pour about 1 qt. of the broth into the lid or as much liquid it will hold without over flowing. Cover with bottom and add more broth as needed in 15 to 20 minute intervals, adding as much as possible without over flowing until all the broth is used up.

When the last of the broth is added, place the shrimp, mussels, and clams around the entire dish and cover. Cook 15 minutes, remove cover and sprinkle peas over the top, cover and remove from heat, let rest 7 to 10 minutes before serving. Serve from the lid on a lid trivet in the center of a table.

Serves 8 two breasts per person, 16 one breast per person.

*NOTE: This recipe may be doubled by cooking in the 20” Dutch oven by using the oven traditionally right-side up.


Dave’s Sourdough Beer Bread

1 cup whole wheat flour

2 cups all purpose flour

1 cup sourdough starter, room temperature

3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®

1 tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

1 cup warm beer, the darker the more flavor

½ cup butter, melted

1 tsp. granulated garlic, optional

Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.

Serves 6 to 8


Sin on a Stick Sandwich


1 box Dunken Hines Chocolate Fudge Cake mix

2 eggs

½ cup (1 cube) melted butter

1/3 cup dark chocolate chips

Pour cake mix into a medium bowl and stir in eggs and butter to make a moist dough, stir in chocolate chips. Preheat a 12” or larger Dutch oven lid and Dutch oven set up upside-down on a lid trivet

Cut 1 piece of aluminum foil for each batch of cookies baked. Spoon 6 Tablespoon sized cookie dough balls on foil then place foil on the Dutch oven lid and cover with the pot. Bake 15 minutes with 12 coals under and 18 coals on top of pot. Use a wok ring to keep coals on the pot. Remove foil sheet with baked cookies and place another sheet with measured dough on the lid. Repeat until all cookies are baked. Let cool

Makes 3 dozen (I get 2 dozen from a box ‘cause my cookies are a little bigger than 1 Tbs.)

Deep Fried Snickers Centers:

½ to ¾ cup AP flour

½ cup powdered sugar

1 egg, slightly beaten

1 tsp. vanilla extract

1/3 cup club soda

20 miniature sized Snickers bars

1 to 1 ½ qts. vegetable oil for deep frying

Bamboo skewers

Heat oil in a 8”deep or 10” deep Dutch oven to 360°. Stick bars onto a bamboo skewer then freeze for 30 minutes or place on dry ice for 20 minutes. Meanwhile, combine flour, sugar, egg, vanilla, and soda in a medium bowl and stir to a consistency of thin pancake batter. Some additional soda or flour may need to be added. Dip each bar into batter and deep fry for 1 ½ minutes to 2 minutes until golden brown, drain on a paper towel.

To assemble the sandwich, place a cookie on a paper plate and place a deep fried Snickers bar on top of the cookie and press a second cookie on top then lightly dust with powdered sugar. Leave on the bamboo skewer for “Sin on a Stick”

Sunday, February 10, 2008

Dutch oven Classes for the whole family 2/16/08

I am teaching a series of family oriented Dutch oven classes at Sportsman's Warehouse in Rocklin, Ca on February 16, 2008 starting at 10 a.m. The topics are geared to getting the WHOLE family into camp cooking beyond hot dogs and hamburgers. The classes will have some hands on opportunities for those in attendance. Topcs will include, Dutch oven cooking with children, Dutch oven meals in 60 minutes or less and Disaster preparedness and cooking in emergency situations. There will be several other clinics also but the fore mentioned are the main topics of the day.

Recipe packets and booklets will be available for those who would like one. If you need more information please go to and fill out the information in the contact us page and I'll gladly answer your questions there.

Wednesday, January 23, 2008

Dooking Demos in Rocklin, Ca 2-16-08

For those of you in the Sacramento, Ca area I am holding another day of cooking classes in Rocklin, Ca at Sportsmans Warehouse from 10 a.m. to about 4 p.m. The classes are free for everyone who attends and will be full of all kinds of Dutch oven cooking information! Just because it's February doesn't mean its to early to be thinking about camp cooking!

Topics will include Camp cooking with your children, easy and quick dutch oven meals in less than 60 minutes and Disaster Camp Cooking. I'm planning on 3 to 5 classes through out the day, so, come by and learn something new and tasty to do with your Dutch oven!

Friday, January 11, 2008

ISE Sacramento, Ca Cook-off

Hey everyone who reads this and wants to have a chance to win over $250 in prizes for first place needs to register for this free cook off immediately. You will have access into the show on the day of the cook off and meet some great people and a chance to win a oval Maca Dutch oven, set of breeze shields, all kinds of camp chef items including gloves, lid lifters, cook books and much much more! Heres the complete list for 1st 2nd and 3rd place.

ISE/IDOS cook-off prizes

1st place

2nd place

3rd place

Gary House
Oakdale, California