During last week’s Southeastern Outdoors Press Association convention in Gatlinburg, Tenn., a couple of writers demonstrated Dutch oven cooking. They made biscuits and sourdough bread.
Lodge Manufacturing sponsored the demonstration, awarding prizes who correctly answered questions about the company. I was fortunate enough to get a copy of J. Wayne Fears’ Dutch oven cookbook. “Fortunate” because the writer in front of me answered the question correctly — “Who founded Lodge Manufacturing?” Him: Joseph Lodge (right); Me: current President Henry Lodge (near-bout) — but Lodge rep Mark Kelly gave me the cookbook.
I tried to give it to the other writer. Seriously.
Dutch ovens have been around since cowboy-time, probably earlier. Lodge started in 1896 and continues today in South Pittsburg, Tenn. They have outlet stores; I have to go.
Fly fishers regularly put Dutch oven cooking classes on the convention schedule during the Southern Council Conclave, which is the first October weekend in Mountain Home, Ark. And wherever two or more are gathered in Dave Whitlock’s name, a Dutch oven usually pops up.
If you don’t have one, get one. They are easy to maintain and make the most delicious dishes, not just “campfire cuisine.”
If you do have one, make peach cobbler and invite me over.
