Ask the Camp Chef

LBL said:
Emily (leader of the raft trip mentioned) will blow you away with DO cooking. She led trips professionally for 10 years and turned that experience into a wildly successful bakery. Honestly just for the DO cooking alone this trip would be worthwhile. Even though she is my daughter I’m not the least bit biased.
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I'm pretty good. I've been doing this since the 80s and was recruited as a Camp Chef prostaff because of my DO skills (I've ran almost 40 DOs at once with minimal help). Plus have taught DO cooking for well over 20 years as well.

I could see where she may help newbies or those in training. I also will say you can always learn something new. When I worked with CeeDub on the Sportsman Show circuit we learned off each other about a few different things. And Butch had way more experience than I had, just in rafting cooking alone.

I will say it talks a lot to blow me away when it comes to DO cooking. I get more blown away by setups than the actual cooking.

Good that you're a proud Dad. I can see why she's successful.
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In this pic I was running 36 DOs by myself. All 14" and 16". Add 3 full size smokers.
 
That’s impressive Jerry! And LBL/Emily too.
I can manage 4 plus one flat bottom on a burner.
I don’t guide, but enjoy the process and contribution to a camp of friends. Everyone steps up in some way.
 
So, since I’m currently obsessed with poppers.
What is the downside of:
1. Using whipped cream cheese.
2. Mixing pre-cooked crumbled bacon into filling instead of topping. (Or shrimp, w/ bacon top.)
3. Serving 1 or 2 in paper cups with sweet chili sauce.
Open to ideas.
I found a 10” trivet (Cascade Manufacturing, Snohomish) fits perfectly into a deep 12” DO.
 
Dloy said:
So, since I’m currently obsessed with poppers.
What is the downside of:
1. Using whipped cream cheese.
2. Mixing pre-cooked crumbled bacon into filling instead of topping. (Or shrimp, w/ bacon top.)
3. Serving 1 or 2 in paper cups with sweet chili sauce.
Open to ideas.
I found a 10” trivet (Cascade Manufacturing, Snohomish) fits perfectly into a deep 12” DO.
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There is zero downside on any of it. I've used whipped, just you don't get as much. But easier to work with.

Onto what you put into it. Skies the limit. I've done the cooked bacon mixed in. I've put little smokies, shrimp, and a few other proteins into it. Look up a Texas Twinkie. Delicious.
 
Dloy said:
Where when izat?
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Jerry Daschofsky

Thread 'Dutch oven 101 demo at Swapmeet'

I was kicking around this idea, and had a couple emails about it, so will toss this out there.

At the swap and shop i can do a Dutch Oven 101 seminar. The how to's, what you need (and don't need), and a tasting of one of the sides I'll be cooking for the potluck Saturday night.

I'll be doing this for free BUT I'll have a donation station for anyone who wants to toss in any money.

Any interest?
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Thanks, somehow I missed that thread. Will be camping on the Chewuch with pals that week. I will be making DO J. Poppers for late night snacks. Probably make them up here and keep them in the cooler until the coals are ready.
 
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