Dutch Oven Cooking Demonstrator needed

[BEubanks]

Looking for someone to demonstrate Dutch oven cookery to some OBU college students (and maybe a few faculty as well). One of my colleagues has a small enrichment grant for outdoor rec activities, and Dutch oven cooking is one of the workshops he'd like to offer. I thought the ACC message board might be a good place to start looking for a demo cook. The grant would cover expenses and a stipend for the time involved. We're probably looking at an evening or weekend afternoon session. So, if you know someone who fits the bill, i.e., knows how to do the cooking AND could effectively demonstrate it to others, send me a PM or phone me at 870 two four five 5521. We're looking at doing this some time between now and when school's out in early May.

Of course, if some of y'all want to take pot shots at each other on the board about comparative skills (or lack thereof) on display at recent Rendezvous cookoffs, that might be fun . . .

Byron Eubanks

[Roger]

Mr. Eubanks, check your PM.

[Crane]

In spite of Roger's obvious interest, let me suggest you declare a Dutch Oven Camp and Cook Event and invite Dutch Oven cooks to demonstrate and enjoy their efforts and those of others with an audience of appreciative college students. It might be scheduled for a weekend evening at a campground convenient to water... Long Pool, for example. And, since DO cooks will do it for free just to show their talents off, the stipend could be used to rent boats for the class to join the cooks on the water!! Just a thought!

[nike54_la]

It might also be worthwhile for you to check with your local State Parks. Many of the park interpreters are skilled in dutch oven cooking and they would probably love to do the program. In that area, check with the interpreters at Lake Ouachita, Lake Degray, or Lake Cathrine.

Hope this helps.

[BEubanks]

Thanks Larry and Linda. Both good ideas. DeGray is certainly close. I'll check options there.

My experience with this generation of college students is that getting them to make the trek up to Long Pool for a dutch oven demo would be a real stretch. They might go, but wouldn't likely commit to it until last minute. Something closer is much more likely to get a positive response. I do like the idea of a cookoff or at least a demo with multiple cooks. We have plenty of water close down here with Caddo and Ouachita Rivers and the Lower Lake at DeGray (not so much white water, though). Could also have it at my place and have access to our little lake and the Caddo upstream of I 30. Could use the grant money either as prize money or give some other sort of prize and split the grant money among cooks to help defray costs. Students could sample the food and vote on their favorite dishes. Mmmmm gets my appetite going just thinking about it.

But this would all depend on having multiple cooks willing to participate. So, if there are others who would at least consider this, I'll pursue the possibility. Any other cooks lurking who might be willing to come to Arkadelphia some Saturday afternoon to demonstrate your DO skills?

Byron

[Crane]

Sure. Count me in as a Rendezvous Dutch Oven Cookoff Champion... thanks to the vote of a 7 year-old judge who liked cinnamon and sugar and voted to split the tie my way!! We'll see if Dave Reid and Bob Stout can join Roger & me and any others who want to do their DO best!!

[BEubanks]

So, Larry. No other cooks coming forward. May have to have a DO smackdown between you and Roger.

[Crane]

We can do better than that!! Let's give a day or two for the message to sink in...

[Crane]

You know, Linda's suggestion is a good one. I seem to remember not too long ago a DO demonstration by interpreters (I think) at one of the State Parks... Anyone else remember that?

[Tim Eubanks]

I'm certainly not as experienced in DO cookery as the venerable Crane, but just to muddle the waters I will be an example of just how EASY it is. Heck, some charcoal, some good food to start with, what can be so hard?

I saw an awesome pizza cooked at canoe school. Not into any fancy deserts, just meat and 'taters or meat and dough, whatever.

Maybe I could make my "People's Choice" award winning (Hillcrest Harvest Fest, 08) green chili?

By the way Larry, Jay made his maiden voyage down the Piney at 4.4 Saturday in the 'yak we got from you.

[Crane]

Tim, I think you may be on to something... Why not just borrow some DOs and DO Cookbooks and buy the kids some fixin's and charcoal and let them see just how easy it really is!! Isn't "Learnin' By Doin'" one of the methodologies? I'd also be willing to lend out several DOs and cookbooks, if you want to head that way. Crane

[Tim Eubanks]

DO cookbooks? Is that cheating? It would be a great exercise in constructivsm, wouldn't it? Give them some basic information and turn 'em loose. Remote thermometers are bad form, aren't they?

I like my food mostly burned, anyway.

[BEubanks]

Getting the students involved is the ultimate goal. But, as in paddling instruction, demonstration prior to attempting to do it yourself usually saves frustration. On the other hand, DO cooking doens't have the same level of risk or difficulty. A quick google turned up over 300K hits for Dutch Oven Recipes. So no shortage of menu ideas.

I do, though, expect we'd need to get our hands on some DOs we don't have.

Good brainstorming . . .

[Crane]

I have a 12" cast iron and a 15" Partner I'd lend to a worthy cause... at least for a week or two. I'll bet there are several others here who'd lend their spares... (Okay, I know they might not lend their actual personal DO, but most of us have at least one or two others we've picked up along the way.) Let me know when you want them & I'll get them to Tim...

[Bob Stout]

Larry, I've a 14" (dia) X 8" (deep) cast-iron D.O. that I'll get to you before you deliver yours "down south" -- it only weighs 33 lbs. Would make a fair anchor, but really cooks good:)