Students say Dutch ovens make for great outdoor meals
If Benihana is a bit too fast and too furious for students’ style of cooking, Dutch oven cooking is a style that they might enjoy because it is a lot slower, closer to home and still has a unique taste that you can’t find at Benihana.
“Dutch oven cooking is very popular in Utah,” said Mary Kerkseik, art education grad student. “It seems like Dutch ovens have been around forever.”
Lisa Paxton, USU English lecturer said, “My dad is the one who introduced Dutch oven cooking to me. He cooked anything in our family’s Dutch oven: eggs, stew, pizza and even rice. My favorite was buttery Dutch oven cobbler and Dutch oven potatoes.”
Megan Hawkins, senior studying economics had similar favorites and has attempted roast, pineapple upside down cake, baked beans and cordon bleu.
“I was a river guide down in Moab, and we would cook all kinds of dishes for our customers, everyone’s favorite was always the cobbler and potatoes,” Hawkins said.
According to the International Dutch Oven Society (IDOS) Web site, 11 out of 18 final contestants from the 2007 World Championship Dutch Oven Cook-Off were from Utah. A similar competition called The Old West Dutch Oven Cook Off is held every year in Orem, Utah.
“Dutch oven cooking is intense, like camping,” said Morgan Perry, sophomore studying agriculture education. “Dutch oven cooking takes too much time.”
Kerksiek said Dutch oven cooking can be as easy or difficult as people want it. But if they’ve never used a Dutch oven before, Hawkins suggests to “make sure that you season your Dutch oven, keep it in a dry place so it doesn’t rust, allow it to dry after you wash it, and don’t use soap. “You have to treat Dutch ovens like boyfriends take care of them and they’ll take care of you.”
Adam Garling, senior studying exercise science, said he had a bad experience once when he attempted to go up the canyon with some friends to make Dutch oven cobbler when they didn’t have much time.
“We ended up trying to start the fire with wet wood, a can of starting fluid, a crappy lighter and a phone book. We ended up just taking the cobbler home and cooking it on the stove.”
He recommended being prepared and “to take your time, because Dutch oven food is worth it.”
Camp Chef, a company in Cache Valley is also one of the supporters of outdoor cooking, with a belief and mission that “good food doesn’t have to be sacrificed when cooking outdoors.”
“No matter if you’re into Dutch ovens or not, its really good food and everyone should give it a shot,” said Janessa King, freshman studying speech pathology. “Eat more D.O. food!”
-keithwilson@cc.usu.edu
Cookout Rig list:
• Wood (tinder, kindling, fuel) or Charcoal and lighter fluid, Gas
• Matches
• Dutch Oven
• Stirring spoon
• Forks to eat with
• Plates to eat with
• Ingredients
• Water, to put the fire out
References
http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm