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World-class Dutch oven contest to revive old times, old tastes By
Kimberly Barraclough
The World Championship Dutch Oven Cookoff will be at Jensen Historical Farm on Aug. 5. Dutch oven cooking has been associated with mountain men who rendezvoused in Cache Valley in the 1820s. Dutch oven cooking is a family tradition for Jeremy Jones, a Dutch oven caterer. His great-uncle owns a Dutch oven catering business and his grandfather and father cook with their Dutch ovens year round. Jones has been cooking Dutch oven for seven years. "Dutch oven cooking represents the past and people want to experience what it was like back then," Jones said. Jones has cooked for groups as large as 500 people. "Dutch oven cooking is associated with summer and family reunions. It also has a certain flavor people love," Jones said. He starts days in advance to prepare for the meal. The menu that he will prepare depends on the group of people he will be catering too. For example, if he caters for a group of women, he knows that they won't eat as much as men and he prepares less. "The key to catering big groups is to make sure there's plenty for everyone to eat, and that the food tastes good," Jones said. "If the food is good, the customer will always be back." Dutch oven cooking can be done over a campfire, in the back yard, on a camp chef stove and in the oven. Coals from an open fire or charcoal briquettes may be used. Spread coals evenly around the bottom of the Dutch oven. Also place some coals on the lid of the oven so the food can cook consistently. "The coals that are nice and red will give you the most heat," Jones said. Using a camp chef stove is the most convenient way to cook in a Dutch oven. However if not monitored correctly, the fire underneath can cause damage to the Dutch oven. To prevent damage to your Dutch oven, follow a few of these guidelines. When you purchase the oven, you will need to season it before you can cook in it. First, remove the protective coating with hot soapy water and wire scrubber. Rinse thoroughly and dry until no moisture is left on the oven. Using a paper towel, apply shortening on the inside and outside of the oven until well coated. Put some extra shortening inside the oven. Do the same with the lid. Place in a 300 degree oven for 30 minutes then remove. Using tongs and a paper towel, swish, excess seasoning inside the oven, coating the entire lid. Reduce temperature to 200 degrees and cook for one more hour. When it comes to cleaning your Dutch oven, never wash with soap and water. The soap can seep into the porous cast iron, leaving a soap taste in foods cooked later. Scrape out remaining food in the oven to clean. Place one to two inches of water in oven and cover with lid. This will steam the oven out. After is has steamed, scrub with a scrubby pad and pour out water. Wipe the oven dry and coat it lightly with vegetable oil while oven is still hot. Place paper towels inside the oven so they hang out a little. Place the lid on the oven, but make sure it's slightly ajar for air movement. The paper towels will collect the moisture to keep the oven dry. For more information on Dutch ovens, contact The International Dutch Oven Society.
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