Outdoor Adventure USA

Last nights net covered the topic of Dutch Oven cooking. Our guest for the evening was Bruce Crabtree, KI6RZW. Bruce has been cooking with Dutch Ovens for 11 years and is a member of the Southern California Chapter of the International Dutch Oven Society. The net covered all aspects of buying an oven, recommended manufactures, best sizes, seasoning a new oven, heat source, controlling the heat, suggested recipes for the first timer, big no-no’s, additional equipment and storage & cleaning. To get in the right frame of mind for the net, several of use cooked a Dutch Oven Peach Cobbler in the driveway which we ate during the net.
The net lasted a little over two hours and we had 27 check ins.

Check the Outdoor Adventure Cooking and BBQ section of the forum for detailed Dutch Oven recipes.

If you missed the net or any of the details, go to the home page and play the recording of the 09-04-08 net.

toms wrote:Last nights net covered the topic of Dutch Oven cooking. Our guest for the evening was Bruce Crabtree, KI6RZW. Bruce has been cooking with Dutch Ovens for 11 years and is a member of the Southern California Chapter of the International Dutch Oven Society. The net covered all aspects of buying an oven, recommended manufactures, best sizes, seasoning a new oven, heat source, controlling the heat, suggested recipes for the first timer, big no-no’s, additional equipment and storage & cleaning. To get in the right frame of mind for the net, several of use cooked a Dutch Oven Peach Cobbler in the driveway which we ate during the net.
The net lasted a little over two hours and we had 27 check ins.

Check the Outdoor Adventure Cooking and BBQ section of the forum for detailed Dutch Oven recipes.

If you missed the net or any of the details, go to the home page and play the recording of the 09-04-08 net.

Dang, could of learned a lot I'm sure. Sounds like a great net, gotta get that HAM license soon.

Recordings of the nets are available on the Home Page.

So it is available for you to learn a lot, just play it again!

gon2srf wrote:

toms wrote:Last nights net covered the topic of Dutch Oven cooking. Our guest for the evening was Bruce Crabtree, KI6RZW. Bruce has been cooking with Dutch Ovens for 11 years and is a member of the Southern California Chapter of the International Dutch Oven Society. The net covered all aspects of buying an oven, recommended manufactures, best sizes, seasoning a new oven, heat source, controlling the heat, suggested recipes for the first timer, big no-no’s, additional equipment and storage & cleaning. To get in the right frame of mind for the net, several of use cooked a Dutch Oven Peach Cobbler in the driveway which we ate during the net.
The net lasted a little over two hours and we had 27 check ins.

Check the Outdoor Adventure Cooking and BBQ section of the forum for detailed Dutch Oven recipes.

If you missed the net or any of the details, go to the home page and play the recording of the 09-04-08 net.

Dang, could of learned a lot I'm sure. Sounds like a great net, gotta get that HAM license soon.

Gon2srf:

We just might know a place where you can get some help getting your ticket.

I recorded this net from Echolink and just listened to it today on my iPhone. Great nets! I learn so much each time.

I don't use a dutch oven very often, but when I do, I use the coals from the campfire. I saw Tom do this on one of his Mojave Road trips and I've been doing it this way ever since. It works perfectly and saves lots of space without the charcoal bag and the charcoal chimney. I just put more coals on top then on the bottom. I'm always surprised at how much heat a few coals on the bottom generate. Depending on the conditions, wind etc. additional coals may be needed. I check the contents of the dutch oven often just to make sure everything is going well. The key to a timely dinner is to get that fire going with some medium-small logs that are very dry. Within a hour you've got coals that a perfect for cooking.

To save time, rather than slicing vegetables or seasoning steak or forming hamburger while on the trip, I now slice all my vegetables and prepare all the meats at home before the trip. I have them each in plastic bags ready to empty into the dutch oven. This saves a great amount of time while at the campsite.

I learned from the net to put the bottom coals around the perimeter and to turn the dutch oven around every 15 minutes or so. This makes so much sense and I'll be doing this in the future.

Thanks!

While the information that Tom discussed on his net was good, the results of the cobbler were worth mentioning also. We will be selling tickets to Tom's next net where he discusses cooking. Proceeds to go to the Badlands Dutch Oven Project.