Rob Armstrong on Dutch Oven Cooking

[Jim Stickley]

On Nov. 30, 2009, at an awards ceremony in Atlanta, Forest Service volunteer Rob Armstrong of Burlington, Ky. received the 2009 Regional Forester's award in emergency response. This award came as a result of Armstrong's tremendous dedication to search and rescue operations on the Danial Boone National Forest in the Red River Gorge.

On June 12, 2010, Armstrong prepared what I called a "Thanksgiving feast" at the amphitheater in Koomer Ridge Campground, all in cast iron charcoal-fired Dutch Ovens. "The only thing missing is dressing", said our Chef. Here's a peak at some of his delicious food:

A beautifully roasted turkey seasoned with fresh rosemary...


The wonderful flavor alone surpassed the presentation...


Cowboy potatoes smothered in cheddar...


The pineapple upside-down cake was to die for!


Rob taught us the technique. Looking on here are Back Country Rangers (L-R) Al, John, and Mark...


About 40 people attended the event. Not pictured here was also a tender bone-in ham, yeast rolls, and lemonade. Thank you Mr. Armstrong!

[Greg Stamper]

Man, oh Man! This does look like a Good Time!
We need to make a point of attending next year!
Good Job Jim for bringing it to us.

[srobe8]

I want the recipe for those cowboy potatoes and the pineapple upside down cake.

[Jim Stickley]

I want the recipe for those cowboy potatoes and the pineapple upside down cake.

Cowboy Potato recipe: http://www.legendsofamerica.com/we-dorecipes3.html#Dutch%20Oven%20Potatoes. Note: Rob used two bags of grated cheddar, one mild and one sharp.

Pineapple Upsidedown cake recipe: http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-upsidedowncake.htm. Note: Rob used a skillet depth oven for this, and aluminum foil instead of parchment paper.

Now that I have time, I want to pass along the cool stuff I learned last weekend. Ready?

Tools of the Trade

The first thing I noticed is that the Dutch Oven that I have at home is different from the ones that Rob uses, which are Camp Dutch Ovens. His ovens have three "feet" underneath to allow for charcoal placement below the pot, and a flat lid with a perimeter lip to hold coals on top.

The coals will stay hot for about 30 minutes, so if you are cooking something that takes longer, you will need a Charcoal Chimney Starter. I have used these before, and they are great!

You will also need a lid lifter, like the one that Rob is holding in the photo above.

Temperature Control

Add 3 to the diameter of your oven, and that's how many briquettes of charcoal to place on the lid. Subtract 3, and that's how many go underneath. This will give you a nominal oven temp of 325 degrees F.

Dutch Oven Care

If you buy unseasoned cast iron, it will be gray, not black. To season it, coat it with oil and bake it until it turns black. Rob recommends doing this over a campfire instead of in your kitchen oven, because it will smoke everyone out of the house!

Never use soap or metal to clean it. Fill it with water and bring it a boil. While still warm, scrub, dry, and rub a little oil around in it to prevent oxidation (rust).

Rob's Trick to Baking Bread

His yeast rolls were unmistakeably not brown and serve. They had risen to conform to the 9" cake pans that they baked in. In early attempts, Rob found that the bottoms of the rolls will burn if you set the pan directly on the oven's bottom, so he tried placing rocks below the pan, only to find a stability issue: the pan slides off. Then he figured out the perfect solution: Ball Jar lid rings. Simply brilliant!