Off to WCC in Sandy, Utah

Well, Im off to see and teach at the World Championship Dutch oven Cook off in Sandy Utah! I'll get to meet many old friends and make more new friends! I'll also have the opportunity to finalize a deal with cookin' DVO Enterprises to have the cook books electronically published and used with the Cookin program and recipe organizer. I'll also meet toni the writer of dutchovenmadness.blogspot.com and others. see you all there and I'll be back here next week to tell you all how it went

Nor cal Sports and Rec show Dutch oven cook off recipes!

I never ever post recipes before a competition but I'm gonna see what happens this time for the sports show competition! I have won this cook off several times and will give it a go again next weekend. Wish me luck! heres the 2 sets of recipes Im trying to decide on which one to use Help me out and let me know what you think!
MAIN DISHES:

Turkey Gumbo

¼ c. + 2 Tbs. all purpose flour

2 6 oz. cans vegetable juice cocktail, divided

Crisco

1 lb. ground turkey, thawed

1 c. onion, chopped

3 cloves garlic, minced

1 c. green bell pepper, diced

1 c. red bell pepper, diced

¾ tsp. salt

½ tsp. dried whole thyme

¼ tsp. red pepper flakes

1 c. water

1 14 ½ oz. can stewed tomatoes, undrained

1 10 oz. package frozen cut okra, thawed

3 ½ c. hot, cooked long grain rice

            Sprinkle flour evenly over a 15 X 10 X1 inch jellyroll pan; bake at 400^o for 20 minutes or until browned, stirring every 5 minutes. Let cool

            Combine browned flour and 1 can vegetable juice in a bowl, stirring with a wire wisk until well blended, (mixture will be thick). Set aside.

            Coat a 5 quart Dutch oven with Crisco; place over medium heat until hot. Add turkey, onion, and garlic; cook until turkey is browned, stirring to crumble. Drain well and return to Dutch oven.

            Add remaining can of vegetable juice, red and green bell peppers, salt, thyme, red pepper flakes, water, stewed tomatoes, okra and rice. Bring to a boil, reduce heat, and simmer 5 minutes or until thickened.

Serves 10 to 12

OR

Dave’s Slow Roasted Family Sized Prime Rib
David Herzog

1 10 to 11 lb. rib eye roast
2 Tbs. black pepper
2 Tbs. granulated garlic
2 Tbs. granulated onion powder
2 Tbs. kosher salt
1 lb. thick sliced bacon
1 20 lb. bag water softener rock salt crystals (do not use granules)

In a medium bowl, combine pepper, garlic, onion and kosher salt. Stir well. Rub spice mixture all over all sides of the roast, set aside on a sheet pan. Pour a ½” layer of rock salt in the bottom of a 14” Dutch oven. Place the roast on the rock salt and cover the top of the roast with bacon. Fill the remaining space with rock salt, covering all of the meat. Place the lid on the oven put 1 ring of briquettes under the oven and 1 ring on the lid. Bake the roasts for 2 ½ hours to 3 hours maintaining the coals as needed.
Serves 10 to 11 one lb. servings
16 to 20 8 oz. servings

BREAD:

High-rise sourdough bread

1 cup sourdough starter
1 1/2 cups water
5 1/2 cups white flour (bread four works best)
3 Tbs. white sugar
4 Tbs. pork lard (or butter)
3 tsp dry yeast
1 tsp salt

combine wet stuff, stir in yeast and sugar-set aside

combine dry stuff, cut in pork lard

start adding dry stuff to wet stuff by the cup full. When dough gets
too hard to hand mix, place on work surface and knead in the rest of
the dry stuff. Continue kneading this dough until fairly stiff (about
8 minutes) and not sticky feeling, if dough is sticky add a little
flour while kneading.

Place dough in greased bowl, flop dough over to grease other side.
Let rise until double in bulk. Punch down dough and cut in half, allow
to rest 10 minutes, then form 2 round loaves, or loaves for standard
loaf pan. if using bread pans lightly grease them, if making round
loaves, sprinkle cornmeal lightly on cookie sheets, place formed
dough in bread pans or on cookie sheet and allow to rise again until
doubled.

Place in preheated oven at 375° American degrees and bake for 30 to 35
minutes, or until bread is done and sounds hollow when thumped on the
bottom of the loaf. Cool on racks.

OR

Pecan Corn Bread

Lonestar Dutch oven Society

¼ c. shortening or bacon fat

2 c. flour

1 ½ c. cornmeal

1 tsp. cumin seed

2 tsp. baking powder

½ tsp. salt

1 1/3 c. pecans, chopped

1 tsp. Cajun seasoning

 2 c. milk

2 large eggs

 4 Tbs. brown sugar

Honey

            Put shortening in a 10” Dutch oven and preheat the oven while melting the shortening. In a large mixing bowl, combine all of the dry ingredients but the brown sugar. In a medium bowl whisk the milk, eggs and brown sugar until well mixed and the sugar is dissolved. Remove the oven from coals and tilt oven to coat the inside to coat the inside with liquefied shortening. Mix the wet mixture with the dry until well blended, mix well. Add the liquefied shortening to the batter and mix well.

            Pour the batter into the Dutch oven and bake at 400^o for 30 minutes. Remove lid, check for doneness by inserting a stick into the center. The stick will be clean when done. When done, remove from bottom heat. Drizzle the top of the bread with honey. Let sit for 10 to 15 minutes, serve with butter.

            NOTE: Dust the bread with a little more Cajun seasoning for an eye opening tang.

DESSERT:

Chipotle Banana Foster Upside-down Cake

David Herzog

based on a recipe found in “Chile Pepper” magazine Jan. 2010

TOPPING:

4 ripe bananas

Juice of 1 lemon

2 Tbs unsalted butter

1 ¼ c. dark brown sugar

½ tsp. cinnamon

¼ tsp. chipotle powder

¼ tsp. fresh ground nutmeg

1/8 tsp. allspice

¼ tsp. fresh ground black pepper ( fine grind in a pestel and mortar)

Juice of ½ orange

3 Tbs dark rum (Captain Morgan’s or spiced)

½ c. pecans, fresh roasted and chopped

CAKE:

1 ¼ c AP flour

½ c. cake flour

1 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

1/8 tsp. allspice

1/8 tsp. fresh ground nutmeg

1/8 tsp. chipotle powder

1 cube (1/2 c. ) unsalted butter

1/3 c. dark brown sugar

1 c. sugar

Zest from 1 orange

2 large eggs

¼ c. dark rum (Captain Morgan’s or spiced)

1 tsp. vanilla

1 c. mashed ripe bananas (about 2 large)

Slice bananas 1” thick and toss them with lemon juice in a medium bowl. In a 10” Dutch oven, melt butter, sugar, and spices until thickened, bubbling and dark. Remove from heat, add rum and orange juice, and whisk thoroughly.  Carefully arrange banana slices on the caramel, then top with pecans.

Make the cake: In a medium bowl, whisk together the flour, baking powder, soda, and spices, set aside. Cream butter, zest, and sugar together until light and fluffy, add eggs, one at a time, scraping down bowl before adding the next egg. Add rum and orange juice, then mashed bananas. Add dry ingredients and mix until just combined, batter will look like it’s curdled, pour into Dutch oven over bananas, making sure batter is spread to all the edges.

Bake at 350° 40 to 50 minutes or until a toothpick inserted into the center comes out clean. Invert onto a 12” Dutch oven lid while still warm. Pour 1 shot 151 over top and flambé in front of guests to serve.

Serves 8

2010 World Championship IDOS cook book now available!

The cook book for the 2010 WCC is now available to order and is hot off the presses! It is $15.00 plus $3.50 for shipping! check out the link for more information. A great Dutch oven cook book for sure!

Nor Cal Sports and Rec Show DO cook-off

Hey everyone!
The Nor Cal Sports and Rec Show DO cook-off is quickly approaching and I will be there competiting again. The dates are March 5,6,and 7, 2010. On Friday is an Iron Chef competition where each team is given a package of secret ingrediends and have only 60 minutes to cook and create a recipe of as many dishes as possible with the ingredients. Saturday is the famous Dutch oven competition. and Sunday is a BBQ competition (more of a grilling cook off) I will be firing up my smoker and serving smoked almonds, a turducken fatty, and a secret side dish I love to make. Come on by to the Shasta Dictrict Fairgrounds in Anderson, Ca. Bring a chair, notebook and lots of qusetions. I'll be teaching and doing demos while competiting! I'll also have all 4 cook books available for sale for those who are interested.

a must read blog for all Dutch oven Cooks!

Everyone should check out this blog its got a new recipe everyday with photos, reviews, and what the writer has learned about cooking in Camp Dutch oven

here's the link:
http://dutchovenmadness.blogspot.com/

DOG planned for the 3rd week of October

Hey everyone! I found several parks here in the Springfield/Eugene OR area. These parks have covered pavilions that we can cook under rain or shine in beautiful parks right on the river. Right now I'm planning for the 3rd Saturday of October. Please comment or contact me if you are interested in joining forsome goot food, good, friends, and good fun.

Moved North!

Hi all!
Moved North to Springfield, Oregon. Brought all my ovens with me and am really liking the area. It's a new area and I have been blessed with some great friends to show me around the area. I'm in the process of setting up classes and demonstrations all over the Springfield/Eugene area as we speak!
Class locations may include the Saturday market in downtown Eugene, Dicks Sporting goods and Sportsmans Warehouse in Medford and/or Bend. More to come soon!

Moved to Central Oregon

For those of you in the state of Oregon I have just moved into Springfield and am looking at class locations within about 1 to 2 hours drive from Eugene. If you would like to attend classes then just drop a line or leave a comment and I will see about a class in your area. The Dutch oven Christmas tree is growing and is now nearly 9 feet tall! I will post pictures closer to Christmas for everyone to enjoy. If I get fortunate then by the holiday's it may be 12 feet tall with the 9", 11", and 17" Maca ovens. But, we'll see!

Dates for Bass PRo changed, Date Added

I changed the dates of the cooking classes at Bass Pro Shops in Manteca, CA. They are July 25, August 22 and 29, 2009. All three classes are being held from 10 am to 6 pm. Dutch oven cooking on July 25 and August 29. Meat smoking/BBQ will still be August 22. This change is due to a new Dutch oven cooking opportunity that came from my good Friend Steve Karoly at 'roundthechuckbox.blogger.com. Steve and I have been Dutch oven cooking for a long time together and he found a job posting and emailed it to me. I sent in a resume and was hired to cook 2 weeks in the middle of nowhere on the Rubicon Jeep Trail near Georgetown, Ca. I get flown in by helicopter with my ovens and get to camp and cook for 2 weeks! plus fly in and out 3 to 4 times to shop and buy the food and keep camp stocked! HOW COOL!

Cooking classes Aug 15 and 22, 2009 in Manteca, Ca

Bass Pro Shops is the place and August 15 and 22 are the dates of two fantastic classes i will be teaching from 10 am to 6 pm on both days. The 15th will be Dutch oven cooking and the 22nd will be bbq, low and slow.

Both classes are free to everyone who wishes to attend and will have samples of the dishes prepared. There will be fruit cobbler, biscuits, corn bread, appetizers and more on the 15th for Dutch oven cooking. There will be ribs, smoked sausage "fatty's" a smoked stuffed sausage roll, smoked almonds, pulled pork and more. Classes will last about 1 hour each on both days. Also on the bbq class will be how to get the most out of your smoker and using your Dutch oven in your smoker.

Come on by and check out the classes, see new cook books, and learn some new tips; all while tasting food cooked and prepared in Dutch ovens and in your smoker. Contact Bass Pro Shops for more information!

My Review of Camp Chef Propane Campfire

REI

This forest-friendly option allows you to enjoy the comforting atmosphere of a campfire wherever you go.

Camp Chef Propane Campfire

Awesome safe camp fire!

ncdodave Tracy, Ca 6/9/2009

 

5 5

Gift: No

Pros: Easy To Assemble, Quality Materials, Weatherproof, Good Size, Easy To Clean, Attractive Design, Well Constructed, Very Sturdy

Best Uses: Large Spaces, Outdoor Gatherings, Camping

Describe Yourself: Midrange Shopper

add a small bag of lava rocks to improve on the look and heat distribution! i bought a bag of these lava rocks from a suggestion i saw at a sports show and the lava rocks make it even a better performer! This portable camp fire runs on the highest setting for about 20 hours on a 20 pound propane tank and puts out a lot of heat. since it is propane powered it is considered a stove and is a great substitution for a camp fire during fire restrictions where only camp stoves are allowed

: Using Product

: Picture of Product

()

i.d.o.s. region 2 d.o.g.

I love going to a dog when ever I can but, when it is only a short 30 minute drive from home, its even better. When it's a multi-day or weekend dog that's even better! Last weekend was such an event! Hosted by the Central California Dutch oven Chapter of IDOS at the KOA campground on the Delta. Beautiful weather graced the whole weekend and wonderful Dutch oven cooks from all over California brought their cast iron pots, best recipes, and all the gear needed for a group of new and old friends to have a grand potluck style meal! Fire pits were lit and raging fires warmed cool bodies after sun set. We all had a great time roasting marsh mallows, telling stories and catching up on long time since last meetings. Friday evening came and went and before we all knew it Saturday morning was upon the 100 or so D.o. cooks and many were enjoying breakfast while planning on whch classes to attend and what new gear to buy from one of four or five vendors including Coleen Sloan, Chuck wagon Supply, Mel Cottons, Camp Fire ina Can and a couple others I dont remember names.

Randy Brown, who just moved from the California Central Valley to Salt LakeCity, Ut. brought his new chuckwagon out to share with everyone and put on a class on chuckwagon cooking and history.

Coleen Sloan taught a class on using the Volcano cook stove with your Dutch oven. Then Gary House taught a Dutch oven pizza baking class which was also very popular.

Just before Dinner the Dutch oven dessert cook off was held and David Herzog taught a class on Dutch oven competitions. Fun was had by all. After dinner at 6 pm there was a whole lot of raffle prizes to raffle off including 6 Dutch ovens and the huge Maca oval oven, won by Ria from the BADOGs group in the S.F. Bay area.


The Maca was so heavy that Ria's son proudly lifted and carried the oven for mom. I had to attend my brother in law's wedding on Sunday so, I missed out the closing events on Sunday, I'm sure breakfast was great and next year will be even a bigger event!

2009 Region 2 DOG in Lodi, Ca! Come Join us!

I don't know about everyone else around and in this group but, this
little get together is gonna be something you dont want to miss! I
mean camping right on the Sacramento River with tons of great food new
friends and old friends too and Dutch oven gadgets for sale! why not
come into the central valley and check it out!? I live only 30 minutes
away from the R2 Dog this year and will be camping with my iron
christmas tree, cook books and teaching a few classes also! I'm trying
to build some extra cooking tables also to sell! We are going to have
chuck wagon cooking demos, vendors, movies and more! Who from this
group will be in attendance? I'll be there for sure!
--- In dutchovencooking@yahoogroups.com, "Gary" wrote:
>
>
> Central California Dutch Oven Adventures
>
> Is proud to present the
>
> 2009 Region II DOG
>
> being held on the
>
> San Joaquin Delta
>
> April 24 - 26th, 2009
>
> KOA Stockton Delta Campgrounds
>
>
> Registration fee per family $25.00 (Fri – Sun) Individual $10 (Fri
> – Sun) Sat only $5.00 per individual Campground cost and
> reservation info
> KOA Stockton Delta Campground
>
>
>
> Campground site (Full RV hook-ups)
>
> $34.99 per night
>
> Cabins (sleeps up to 6)
>
> $99.99 per night
>
>
>
> Reservations:
>
> (209) 369-1041
>
> Ask for "Rea"
>
>
>
> For additional info or to be a sponsor please contact:
>
>
>
> Gary House 209-480-8406
>
> CCDOA@...
>
> http://www.2009region2dog.webs.com <http://www.2009region2dog.webs.com/>
>
>
>
>
>
> Schedule of events:
>
>
>
>
> Friday
> 9:00am Registration starts.
>
> 7:00pm - 9:00pm Cracker Barrel get together.
>
> Campground movie.
>
>
> Saturday
> 8:00am Chuck Wagon Cooking Demo
>
> 9:00am Group breakfast
>
> 10:00am - 11:00am - Baking breads
>
> 11:00am - 12:00pm - Dutch oven Pizza Demo
>
> 12:00pm - 1:00pm Lunch break
>
> 1:00pm - 2:00pm - Cook-off secrets and tips
>
> 2:00pm - 3:00pm - Dutch oven stack cooking
>
> 3:00pm - 5:00pm - Desert cook-off
>
> 6:00pm - Group dinner.
>
> 7:00 pm Awards and raffle.
>
> Campground movie
>
>
> Sunday
> 9:00am - 10:00am Group breakfast
>
>
>
> All events and times are subject to change.
>
>
>
> <http://www.2009region2dog.webs.com/>

Please Pray!

I got news 2 hours ago at around 6:30 pm that I was not needed this weekend at the hunting camp.
There was a serious accident and one of the trucks went off a cliff and the hunt i was to cook for has been canceled.

Please pray for speedy recoveries and no major injuries for these people as I do not have more information.

Dream Job!

Well, shortly after a series of mishaps, a stubborn vehicle, and long weekend in Sacramento, ca. I managed to hok a contract cooking for a hunting lodge near Monterey, Ca. I was talking to a gentleman at the ISE show about what I do, teaching Dutch oven Classes,catering for small groups and Cooking for hunting camps during the hunting season. Then this other man listening in on my conversation slips me a business card to his hunting lodge and says" we need to talk". I follow him back to his booth and he proceeds to tell me about his lodge and where it is located and asks me what Icharge. I tell him and i give him my card. I dont even get home Monday morning and he has left 2 messages on my answering machine asking if i can cook for him that coming up Friday and Saturday.
After cooking for him he asks me to stay available because he will definately contact me soon with more work. How sweet!!!

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!

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:

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!

COME ONE COME ALL!!!

9^th 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 25^th 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!