DUTCH OVEN COOKING COMPETITION Sept 16 2017


It’s nearly that time of year again.  Camping and Dutch Oven Cooking Competition at Cathedral Gorge State Park near Panaca, Nevada.

Link to the official State Park information

Actual competition cooking is on Saturday September 16, 2017

A group of us camper/Dutch Oven cooks have been attending this event for years.  The rangers at this State Park make this the best cooking competition we have ever competed in.  Aside from the awesome prizes the rangers solicit from supporting businesses, they just make this plain fun.

This is not IDOS sanctioned and the rules are lax.  Just plain old fun!  Be prepared to come up against a lot of very good cooks.  The competition is tough!

Be prepared to arrive early and to stay until after dark.

Even if you don’t participate in cooking.  The whole day can be taken up hiking early in the morning, then wandering around watching the cooks prepare the food.  Judging and serving food to the public, is early evening.

Buy your raffles tickets and take a chance on winning prizes and supporting a great event.

Many of us start arriving Thursday and Friday to also spend a few days camping.  Sites are first come first served.  Though the rangers have always made room for everyone even if it means “dry camping” off the edge of the pavement near the picnic area.

This time of year expect warm days and cool nights.  The Milky-way will blanket you in the sky above.  The coyote’s will sing you to sleep at night.

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CHUCK BOX 2

This is “Chuck Box V.2” for me.  My current upgrade, from previous Stanley “Fat Max” tool boxes that I used for several years.  My latest upgraded version uses these Rigid Brand Stackable and Wheeled tool totes, shown in this article..

Ever since covered wagons,  I would imagine the Chuck Box has been a common term.  Before that, I am sure migrating people had a simpler and smaller means of transporting some of their precious spice items.  Those items that were not easily obtained foraging natures surrounding supplies.

If you have camped many years you have probably changed out your own method of carrying your own staples.  Having your items with you, rather than being dependent on an inconvenient source to purchase (forage) your own items while camping.  I say this is version 2 for me, but that is version 2 in a recent sense.  In reality I have tried numerous configurations over  a  lifetime of camping.  All common containers many people use, such as Tupperware or plastic shoe boxes.

My current method is “Rigid” totes.  I hope people viewing the blog take the time to forward us photos of your own “tried and true” method. We want to add them to this article. So tell us a little about yours and about yourself.  Or what you think of ours?

Ours does not have the “coolness ” factor of a handcrafted wood Chuck Box, but they are highly functional.  The boxes have been along on multi-day trips, Dutch Oven Cooking events, and regular campground camping.  We have ours loaded so we are not wanting of anything.

We use 3 Stack-able and Wheeled totes made by Rigid.  Finding ours at Home Depot for about $130.  They seal well against rain, have latches to slow down critters, carrying handles, and side handles that also serve to latch all 3 together as one unit.

The totes are often left on the picnic table at all times (unless in bear country) and they have never had the critters get in them.  They also sit out, getting rained on at times.  When we return home from camping, the used items are replenished.  Everything is kept inside the house so the ingredients are always fresh and ready to go for the next trip.

Dry Ingredients such as flour, pancake mix, etc is rotated when we replenish.  We dump the unused portion out on foil. Refill the used portion from new supply in the house, then dump the older ingredient now on the foil, back in on top to fill our camp container.

 

The top box is all spices and several small containers of Crisco.  This box is equipped as well as my home kitchen.

 

 

The middle box is the dry ingredient box.  Larger containers of things like Flour, Sugar, and Coffee.  In in their own larger screw lid containers.  There is also extra room for cookbooks and bags of backup items.  A couple containers do double duty.

 

The largest box, on the bottom is also wheeled and has a telescoping handle to assist in wheeling all three boxes as a single unit.  This bottom box is my catch all for small cutting boards, utensils, knives, and silverware.

Here is a list of items in my three boxes.  I cook with large groups and can cook or bake anything with what I carry.  Adjust your items to suit your needs.

Top Box

(8) 1/4 Cup containers of Crisco
Spray oil
Salt
Pepper
Cilantro Flakes
Garlic Powder
Onion Powder
Italian Seasoning
Paprika
Corn Starch
Baking Soda
Baking Powder
Nutmeg
Cinnamon
Ginger ground/powder
Nutmeg ground/powder
Clove ground/powder
Burger Seasoning
Chili Powder
Cumin Powder
Vanilla Extract
Sage
Dry Milk
Cayenne Pepper
Bay Leaves
Vegetable Oil
Dry Yeast

Middle Box

Flour
Sugar
Powdered Sugar
Coffee
Brown Sugar
Vanilla Coffee Powder
Buttermilk powder
Oatmeal
Cornmeal
Pancake Mix
Cookbook(s)/Recipes

Bottom Box

Utensil Box
Mixing Bowl
Cutting Boards
Hand Mixer
Tongs
Serving Spoons
Several sets of Knife, Spoon, Fork
Oval Metal Plate
Butcher knife
Bread knife
Paring knife
Can opener
Wine/Bottle Opener
Measuring Cups
Measuring Spoons
Whisk
Scissors
Pot holders
Ladles
Wooden Spoons
Spatula
Biscuit cutters
Rubber Batter Scrapers
Butane Lighter Sticks
Spare Lantern Mantels
Aluminum Foil
Plastic Wrap
Sifter
Small Vegetable Oil
Vinegar
Agave Syrup
Pancake Syrup

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CHICKEN ENCHILADA PINWHEELS


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Print Recipe
Chicken Enchilada Pinwheels
Recipe by Rick Beach: Award winning. Took First Place "Main Dish" in the Old Mormon Fort Dutch Oven Cook-off Competition (March 2016) This recipe is still under construction since ingredient quantities were not recorded as created. Photo shown is 3 layers of pinwheels being baked in a 16 inch Dutch Oven. Which is about a triple recipe of that which is shown. This single quantity recipe is sized for a 10 or 12 inch Dutch Oven.
Prep Time 30 Minutes
Cook Time 60 Minutes
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 60 Minutes
Servings
People
Ingredients
Instructions
  1. Saute Onions, Red Pepper, Garlic
  2. Make a sauce combining the Sauteed Onions, Red Pepper, Garlic to the Cream of Chicken Soup, Green Chili Enchilada Sauce, Tomato Soup, Sriracha Sauce, Ketchup, and Seasoning.
  3. Of the total sauce mixture reserve 3/4 for layering.
  4. Of the sauce mixture take the remaining 1/4 and combine with the cubed chicken, beans and fire roasted tomatoes.
  5. On the bottom of a well greased Dutch Oven spoon on a layer of the sauce without the chicken and beans.
  6. On the flour tortilla Pat on a thin layer of Spanish Rice Spread a layer of sour cream. Layer on the bean, tomato, and chicken sauce mixture Sprinkle on chopped Cilantro Sprinkle on Mex Cheese. Roll into a log Cut into 2 inch slices. Lay on their sides (Pinwheels) in the sauce on the bottom of the pot. Once the bottom is covered pour the sauce (without Chicken and beans) over the pinwheels. Sprinkle with cheese. (You can make multi layers using parchment paper)
  7. Bake covered at 350°F for 40-60 minutes, or until top lightly browns.
Recipe Notes

Go to link to make your pre-made "Spanish Rice"

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