Anniversary Dinner Over Cherry Wood and Hickory

magnusfide wrote:

DanAndJamie wrote:


Right on! Thanks, but I'm afraid that I cannot compete with the big boyz!

You would be surprised at how many novices do win. Most of the time these D.O.G.s are very laid back and there isn't any sense of intense competitive attitude. It's just a good time with interesting folks. People from every walk of life go to these dutch oven gatherings. Bankers, military, construction workers, engineers, sales people, actors; I have even met a retired astronaut at one of these. Dutch Oven Gathering attendees all have one thing in common: the enjoyment of good food cooked in camp.

Whether you compete or not, just go and enjoy. Cast Iron Chefs (as we call ourselves) are more than happy to share tips and info on getting good results. Some will even share their secret recipes. ;)

I will definitely look for one in my area. Thanks!

DanAndJamie wrote:


Right on! Thanks, but I'm afraid that I cannot compete with the big boyz!

You would be surprised at how many novices do win. Most of the time these D.O.G.s are very laid back and there isn't any sense of intense competitive attitude. It's just a good time with interesting folks. People from every walk of life go to these dutch oven gatherings. Bankers, military, construction workers, engineers, sales people, actors; I have even met a retired astronaut at one of these. Dutch Oven Gathering attendees all have one thing in common: the enjoyment of good food cooked in camp.

Whether you compete or not, just go and enjoy. Cast Iron Chefs (as we call ourselves) are more than happy to share tips and info on getting good results. Some will even share their secret recipes. ;)

magnusfide wrote:

DanAndJamie wrote:

magnusfide wrote:
Tasty. I daresay that would take First at the Dutch Oven Gatherings (D.O.G.s) You might be interested in joining us at D.O.G.s around the country. More info here
http://forums.woodalls.com/index.cfm/fuseaction/thread/tid/27544284/gotomsg/27545192.cfm#27545192

Did I just see you post A DOG around the Lancaster PA area? We have family there that we have been wanting to get out by.

Here's the link below to that thread with info. It's shaping up to be a gooder. Spread the word.
http://forums.woodalls.com/index.cfm/fuseaction/thread/tid/27772077.cfm

Right on! Thanks, but I'm afraid that I cannot compete with the big boyz!

DanAndJamie wrote:

magnusfide wrote:
Tasty. I daresay that would take First at the Dutch Oven Gatherings (D.O.G.s) You might be interested in joining us at D.O.G.s around the country. More info here
http://forums.woodalls.com/index.cfm/fuseaction/thread/tid/27544284/gotomsg/27545192.cfm#27545192

Did I just see you post A DOG around the Lancaster PA area? We have family there that we have been wanting to get out by.

Here's the link below to that thread with info. It's shaping up to be a gooder. Spread the word.
http://forums.woodalls.com/index.cfm/fuseaction/thread/tid/27772077.cfm

NYCgrrl wrote:

DanAndJamie wrote:

NYCgrrl wrote:
Sounds and looks like you'll have a hard time topping yourself for future anniversaries:).
Did you reduce the stock at the campground or at home and then heat?

I made a killer pot of Cioppino last year. I have some pictures of that somewhere.

Beef Stock Reduction

Reduced it over campfire. One box LOW SODIUM beef stock and I added one unpeeled carrot chopped, one chopped stalk of celery with leaves, 2 cloves garlic smashed, 5 whole pepper corns and a bay leaf.

Reduce by 2/3 rds and strain out veggie additives. Bring back to a simmer and reduce to about 2 table spoon.

Drizzle over your steak!

Oh you are the purist:B.
I make most of my stocks, sauces and such at home and freeze in portion sizes. Prolly be lost without my FoodSaver;).

Not always a purist. I take many short cuts but this was a special dinner.

DanAndJamie wrote:

NYCgrrl wrote:
Sounds and looks like you'll have a hard time topping yourself for future anniversaries:).
Did you reduce the stock at the campground or at home and then heat?

I made a killer pot of Cioppino last year. I have some pictures of that somewhere.

Beef Stock Reduction

Reduced it over campfire. One box LOW SODIUM beef stock and I added one unpeeled carrot chopped, one chopped stalk of celery with leaves, 2 cloves garlic smashed, 5 whole pepper corns and a bay leaf.

Reduce by 2/3 rds and strain out veggie additives. Bring back to a simmer and reduce to about 2 table spoon.

Drizzle over your steak!

Oh you are the purist:B.
I make most of my stocks, sauces and such at home and freeze in portion sizes. Prolly be lost without my FoodSaver;).

magnusfide wrote:
Tasty. I daresay that would take First at the Dutch Oven Gatherings (D.O.G.s) You might be interested in joining us at D.O.G.s around the country. More info here
http://forums.woodalls.com/index.cfm/fuseaction/thread/tid/27544284/gotomsg/27545192.cfm#27545192

Did I just see you post A DOG around the Lancaster PA area? We have family there that we have been wanting to get out by.

Tasty. I daresay that would take First at the Dutch Oven Gatherings (D.O.G.s) You might be interested in joining us at D.O.G.s around the country. More info here
http://forums.woodalls.com/index.cfm/fuseaction/thread/tid/27544284/gotomsg/27545192.cfm#27545192

NYCgrrl wrote:
Sounds and looks like you'll have a hard time topping yourself for future anniversaries:).
Did you reduce the stock at the campground or at home and then heat?

I made a killer pot of Cioppino last year. I have some pictures of that somewhere.

Beef Stock Reduction

Reduced it over campfire. One box LOW SODIUM beef stock and I added one unpeeled carrot chopped, one chopped stalk of celery with leaves, 2 cloves garlic smashed, 5 whole pepper corns and a bay leaf.

Reduce by 2/3 rds and strain out veggie additives. Bring back to a simmer and reduce to about 2 table spoon.

Drizzle over your steak!

Sounds and looks like you'll have a hard time topping yourself for future anniversaries:).
Did you reduce the stock at the campground or at home and then heat?