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Cooking on the Wildside June 2013

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Camp Howdy Salsa

  • 2 cloves garlic, sliced
  • ¼  cup water
  • 1 28-oz. can Hunts whole tomatoes
  • 1 to 2 jalapeno peppers, seeded & chopped
  • 1 round tsp. Chugwater Chili Mix
  • Juice of lime
  • Salt & pepper to taste
  • ½  cup fresh cilantro, chopped

Place garlic and water in blender. Pulse until garlic is finely chopped. Add next five ingredients and pulse (very important to pulse and not have blender on continuously.) Continue to pulse until well chopped. Add chopped cilantro. Mix well. Pour in covered container, refrigerate until cool. Serve with favorite chips.

Wild Turkey Fajitas

  • 1 lb. wild turkey breast, cut into fingerlings
  • 2 large onions, sliced
  • ¼ tsp. cumin
  • ½ tsp. garlic powder
  • Flour tortillas
  • Chopped avocado
  • Sour cream
  • Lettuce
  • 1 tsp. chili powder
  • 2 large green peppers, sliced
  • 1 lime
  • 1 tsp. salt
  • 1 tsp. pepper
  • Salsa

Place cut up turkey in Ziploc bag. Squeeze lime juice over turkey and marinate for to 1 hour. Sauté onions and peppers in heavy iron skillet until soft and lightly browned. Set aside.

Grill turkey fingerlings on stove top grill or outside grill until done. Assemble fajita as follows: place tortilla on plate, add onions, and peppers, turkey and condiments of your choice.

Serve with favorite salsa and lots of napkins.

Buffalo River Wings

  • 4-5 lbs. chicken wings
  • 1 cup brown sugar
  • 1 cup soy sauce
  • ½ cup cognac
  • ½ tsp. dry mustard
  • ½ tsp. chipotle pepper

Cut tips off wings and discard. Cut wings at joint making two pieces. Place, in single layer, in #14 Dutch oven, which has been sprayed with vegetable spray. Combine remaining ingredients, pour over wings and continue baking for 2 hours at 350 degrees. (If cooking on coals, place 21 briquettes on top and 11 on bottom for 350-degree temperature.) Turn about three times during cooking process.

 

TRANSCRIPT

CAN YOU BELIEVE IT?

NO, I CAN'T.

WELL, YOU HAVE BEEN DOING THIS MANY OF YEARS.

WE HAVE BEEN.

AND WE HAD A BUNCH OF FUN.

AND WE HAVE GONE ALL OVER THE STATE AND COOKED A LOT OF DIFFERENT THINGS.  NOW YOU ALL HAVE TO SUFFER THROUGH THIS JUST LIKE I AM.  STICK AROUND.

SALSA.  SALSA.  EVERYBODY MAKES SALSA BUT THIS IS MADE BY PHYLLIS SPEER FROM THE FISH AND WILDLIFE COMMISSION. YOU'RE GOING TO EAT THE BEST SALSA YOU HAD IN YOUR LIFE.

I HAD A CLUE AND SOUTH OF THE BORDER AND IT'S SALSA.

THIS IS KIND OF EAST.  THIS IS SALSA FROM EAST.

EAST FROM SOUTH.

I AM CALLING THIS CAMP HOWDY SALSA.  THIS RECIPE I CAN'T CREDIT FOR THE RECIPE.  THESE ARE MY FRIENDS BURT AND CHERYL HARRISON.  WE HAVE  HUNTED AND EATEN AT THEIR PLACE.  I HAD THIS SALSA IN MANY CAMPS AND EVERY TIME CHERYL HAS IT AND I HAVE IT.

EVERYBODY MAKES A SALSA AND EVERYBODY SAYS THEIR'S IS THE BEST.  I HAVE FAITH IN YOU AND IN CHERYL.

THAT'S RIGHT.  LAST TIME I WAS DOWN WITH CHERYL CAN I PLEASE WATCH YOU MAKE IT SO I CAN MAKE IT ON THE SHOW.  IT MIGHT NOT BE AS GOOD BUT I'M GOING TO TRY.  CHERYL IS LIKE ME AND WE DON'T MEASURE.

I AM LOOKING AT THIS YEAR AND I'M NOT SEEING ANYTHING THAT DOESN'T GO INTO THE SALSA. THAT'S WHAT THEY DO IS MUCH TOO MUCH IN THERE.

SHE STARTED WITH THE WATER AND HAVE GALLIC AND OF COURSE HAVE TO CLOVES.  YOU PUT THE LID ON FIRST.  YOU PULSE IT LIKE THAT AND CHERYL TELLS ME IT'S IMPORTANT THAT YOU PULSE IT LIKE THAT THAT YOU DON'T LET IT RUN CONTINUOUSLY AND IT WILL GET MUSHY AND NOT GOOD.  OKAY. AFTER YOU DO THAT YOU PUT A CAN AND THEY HAVE TO BE THAT KIND. THEY HAVE TO BE HUNTS WHOLE TOMATOES AND NOT CHOPPED OR ANYTHING LIKE THAT. YOU PUT THOSE IN THERE AND PULSE THAT TWO OR THREE TIMES.

I HAVE NO PROBLEMS SO FAR. VERY FEW TIMES.

BECAUSE YOU WANT -- AND YOU KNOW TOMATOES AND YOU JUST TURN THIS ON THEY WILL GET THE FROGHTY ICKY.

JUST THAT MANY TIMES.  IS THAT ENOUGH TO BREAK UP --

WELL, WE'RE GOING TO DO MORE. THIS IS THE SECRET INGREDIENT. THIS IS CHUCK WATER CHILI MIX AND FROM A PLACE IN WYOMING AND SHE SHARED WITH THIS ME AND PUT A HEAPING TEASPOON IN THERE AND SMELLING GOOD.  PUT THAT IN THERE AND THEN WE PUT TWO JALAPENOS IN THERE AND WE TOOK THE SEEDS AND MEMBRANES OFF OF THOSE.

YES.

AND THE JUICE OF A LIME.

ONE WHOLE LIME.

ONE WHOLE LIME.

THAT ONE HAS A SEED IN IT.

NO, THEY DON'T.  HAVE YOU EVER SEEN A SEED IN LIMES?

I THOUGHT I HAVE.

I HAVE SEEN THEM IN LEMONS BUT NOT LIMES.

THAT'S WHAT YOU WERE SQUEEZING IN YOUR HAND.  I DON'T KNOW.

THEN WE'RE GOING TO PUT A LITTLE SALT.  NOT A LOT OF SALT AND THE MIX HAS SOME SALT BUT A LITTLE BIT OF SALT AND A LITTLE BIT OF PEPPER.  I JUST LOVE PEPPER GRINDERS.

YEAH.  YOU KNOW WHAT? THAT'S A NEW ONE THOUGH AND IT GRINDS EASY ON ONE TURN AND HARD ON THE NEXT.  DID YOU NOTICE THAT?

IT MAKES IT MORE FINE AND COARSE AND WE'RE GOING TO PULSE THAT UNTIL WE GET THAT ALL MIXED UP.  AND THEN WE KIND OF HAVE TO TASTE IT.  OH MY GOSH THAT'S GOOD.  A COUPLE MORE TIMES. JUST A LITTLE MORE SALT.

IS IT LIKE YOU THOUGHT IT WAS GOING TO BE?

WE'RE NOT FINISHED YET.

WE'RE NOT FINISHED YET.

WE TAKE HALF CUP OF CILANTRO AND IT'S CHOPPED AND WE'RE GOING TO PUT THAT IN THERE.  WE DON'T WANT IT TO GO TO NOTHING.

THAT IS GENUINE PHYLLIS CHOPPED CILANTRO TOO.

WE JUST WANT TO DO THAT TO MIX THAT.  NOW, YOU'RE GOING TO HAVE TO EAT THIS STRAIGHT OUT OF THE CAN.  IT'S BETTER IF YOU CAN CHILL IT AND IT'S EVEN BETTER THE NEXT DAY.  THAT'S ALL THERE IS TO IT JOHN.

THAT'S IT?

THAT'S IT.  SO WE'RE GOING TO POUR SOME.

  DON'T POUR IT ON MY BOW. WHAT IS THAT?

A PEPPER.  IT'S THE STEM TO THE PEPPER.

OH IT IS.

THERE YOU GO.  NOW THAT MAKES ONE RECIPE THAT MUCH AND YOU GO AHEAD AND TRY THAT AND I WILL TELL THE FOLKS IT'S A SIMPLE RECIPE YOU WILL HAVE.  TAKE THE GALLIC AND PULSE THEM UNTIL THEY'RE IN PIECES AND 28-OUNCE CAN OF HUNTS WHOLE TOMATOES. TWO JALAPENO PERP EPS AND IF YOU CAN'T FIND THE MIX -- YOU CAN MAILORDER IT BUT USE SOME OTHER CHILI SEASONING. NOT POWDER BUT A SEASONING MIX. JUICE AND LIME AND SALT AND PEPPER TO TASTE.  PULSE THAT A FEW TIMES AND THEN AT THE HALF OF CUP OF CHOPPED CILANTRO AND MIX IT UP AND POUR IT IN THERE. LIKE I SAID IT'S BETTER THE NEXT DAY WHEN IT'S CHILLED.

TWO THOUGHTS.  NUMBER ONE, IF YOU HAD DONE ANYMORE THAN JUST PULSE IT YOU WOULD RUIN IT.

YOU'RE RIGHT.  CHERYL IS EXACTLY RIGHT ABOUT THAT.

IT'S AS FAR AS IT CAN GO RIGHT HERE.

SIMPLE INGREDIENTS.  ISN'T IT THE BEST SALSA?

YES IT IS.

THERE YOU GO.  JOHN SAID IT SO THERE YOU GO AND IT MUST BE SO.

WHEN PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION PREPARES IT YOU KNOW IT'S GOING TO BE GOOD BUT IF IT HAS A TEX-MEX WORD IN THE NAME IT MIGHT BE BETTER.  THIS ONE IS.  HERE IS PHYLLIS DOING US UP WILD TURKEY FAJITAS.

YOU LIKE MEXICAN FOOD; RIGHT?

YEAH.

I DON'T KNOW IF YOU CALL IT MEXICAN FOOD OR TEX-MEX AND THIS IS WILD TURKEY FAJITAS.  IT'S REALLY GOOD FOR A PARTY OR WHEN YOU HAVE A BUNCH OF PEOPLE OVER BECAUSE YOU PUT OUT ALL THE INGREDIENTS AND COOK THE ONIONS AND PEPPERS AND THE MEAT SOURCE AND TO TILLIAS AND PEOPLE CAN MAKE THEIR OWN.  IT'S NOT LIKE YOU SERVED SOMETHING AND "I DON'T LIKE THAT".

AND YOU HAVE TO CONSIDER THE PEPPER HEAT ON THE THING. THESE DON'T COME HOT.  YOU PUT YOUR OWN HOT SAUCE.

THAT'S RIGHT.  WHILE WE'RE TALKING ABOUT THIS I WILL TELL YOU WHAT I DID.  THESE ARE THIN STRIPS OF TURKEY BREAST THAT I CUT INTO THIN STRIPS AND GRILLING THEM.  YOU CAN GRILL IT ON THE OUTSIDE IF YOU WANT TO AND I LIKE TO LIKE THIS STOVE TOP GRILL AND IF THE WEATHER IS BAD.  IT WORKS OUT REAL WELL. WE'RE GOING TO GRILL ALL THE TURKEY.  THIS IS ABOUT A POUND OF TURKEY BREAST.  YOU CUT IT IN STRIPS AND PUT IT ONE OF THE BAGS LIKE THIS AND THEN YOU SQUEEZE THE JUICE OF A LIME ON THIS AND CUMIN,  CHILI POWDER AND GARLIC AND YOU DON'T WANT TO IT MARINATE MORE THAN AN HOUR.

REALLY?

THE SPICES AND JUICE WILL ADD TO THE FLAVOR OF THE FAJITAS.

YOU WILL ACTUALLY BE ABLE TO TASTE THEM?

YES.  BUT IT'S NOT REAL STRONG BUT ENHANCES THE FLAVOR SO WHAT WE'RE GOING TO DO IS GRILL ALL THIS TURKEY.  THEN WE'RE GOING TO COME BACK AND PUT THIS TOGETHER AND YOU'RE GOING TO EAT SOMETHING REALLY GOOD.

THAT'S THE PART -- THAT'S THE PART --

THAT YOU LIKE.

YEAH.

JOHN, SEE HOW THIN I CUT THE TURKEY.  IT GRILLS SO MUCH BETTER.

THAT MUST HAVE TAKEN HOURS.

YOU'RE WORTH IT.

OF COURSE I AM.

WE GRILL THE TURKEY AND THESE STOVE TOP GRILLS THESE WORK JUST GREAT.

YOU'RE A DIPLOMAT.

I KNOW IT.  THAT'S WHY THEY PAY ME THE BIG BUCKS.

BIG BUCKS.

.  THAT IS ACTUALLY ALL WE HAVE TO DO AND I LIKE TO KEEP MY TORTILLAS AND THE ONES THAT I BOUGHT SAID FOUR FAJITAS.  NOW THEY'RE NOT VERY BIG SO YOU WILL HAVE TO EAT A BUNCH MUCH THEM AND KEEP THEM IN A DISH LIKE THIS AND THEY'RE WARM AND WE ARE READY TO PUT THE FAJITAS TOGETHER.

OKAY.

THE WAY I DO IT I SAAT A THESE TOGETHER AND GREEN PEPPERS AND YOU HAVE TO BE CAREFUL MAKING THESE BECAUSE IF YOU'RE NOT CAREFUL YOU WILL GET TOO MUCH ON THERE.

OH REALLY?

I JUST PUT A LITTLE MEAT. NOW, YOU WANT TOMATOES?

YOU BET.

THESE ARE THINGS IF YOU WANT TO PUT ON THERE YOU DON'T HAVE TO.  THERE IS SOUR CREAM, AVOCADO AND THIS IS CAMP HOWDY SALSA.

I AM GOING WITH THE CAMP HOW DID I AND TRY IT LIKE THAT.

LIKE THIS IN.

YEAH.

AND ROLL IT UP.  I'M GOING TO PUT IT THERE AND YOU EAT IT AND WHILE YOU'RE TRYING TO EAT IT -- OH THAT'S A GOOD IDEA JOHN.

IT IS A GOOD IDEA.  THEY MAKE FUN OF ME.

ONE OF THE BEST THINGS THAT YOU CAN USE FOR PICNICS AND BUY THE RED  BAN DANDAS AND USE THEM.  WE TOOK A COUPLE OF ONIONS AND GREEN PEPPERS AND SLICE SLICED THEM. SAUTEED THEM UNTIL THEY GOT CLOSE TO BEING CARAMELIZED AND TOOK THE TURKEY BREAST AND SLICED IT REALLY THIN.  MIXED SOME CUMIN,  CHILI POWDER AND LET IT MARINATE FOR AN HOUR AND ALL YOU HAVE TO DO IS ASSEMBLE IT AND I AM TELLING YOU FOR A PARTY IT'S A LOT OF FUN TO DO THIS AND YOU COULD PUT ALL THE INGREDIENTS OUT.

I DON'T KNOW IF I COULD ASSEMBLE IT THAT WELL BUT YOU DONE GOOD.  THIS IS REALLY EXCELLENT.

THE TURKEY -- REMEMBER I THINK ONE OF THE SECRETS IS TO SLICE THE TURKEY THIN AND GRILL IT FAST SO YOU TRY IT.  WILD TURKEY FAJITAS.

YOU DIDN'T COAT IT WITH ANYTHING?

I SEASONED IT WILD TURKEY FAJITAS AND I MIGHT JOIN YOU. I WILL MAKE YOU ANOTHER ONE FIRST.

I AM READY FOR ANOTHER ONE.

EXCUSE ME.  JOHN IS READY FOR ANOTHER ONE.  WILD TURKEY FAJITAS.  TRY THEM.  IF YOU DON'T HAVE TURKEY GO TO THE STORE AND BUY YOU SOME TURKEY BREAST:

I GUESS EVERYBODY KNOWS WHAT BUFFALO WINGS ARE.  IF YOU HANG AROUND PHYLLIS SPEER FROM THE ARKANSAS GAME AND FISH COMMISSION YOU WILL FIND OUT WHAT BUFFALO RIVER WINGS  ARE. THE PEOPLE OF ARKANSAS SHOULD HAVE NO FEAR WE WILL HAVE A DROUGHT THIS YEAR.  IT HASN'T RAINED FOR A MONTH AND LET US SCHEDULE A COOKING SHOW OUTSIDE AND THE SKIES OPEN.

BUT NEITHER OF US HAVE MELTED YET.

HEY WHAT ARE YOU DOING?

JOHN, YOU'RE GOING TO BE TICKLED TO DEATH WITH ME.

I AM TICKLED DEATH.

ARE YOU HUNGRY.

I AM STARVING.

YOU HAD BUFFALO WINGS HAVEN'T YOU?

YEAH.

THIS IS A RECIPE THAT I CAME UP WITH.

DO YOU HAVE ANY DOUBT ABOUT WHERE WE ARE AND THE RIVER DOWN THERE AND BUFFALO.

WELL, THIS IS A GREAT, GREAT RECIPE IF YOU'RE GOING TO BE DOING A LUNCH, GOING TO BE CAMPING AND YOU WANT REALLY GOOD APPETIZERS OR SOMETHING LIKE THAT.  THESE ARE COOKED IN A DUTCH OVEN BUT DON'T TELL ANYONE YOU CAN DO IT AT THE OVEN AT HOME BUT I WOULDN'T TELL ANYONE. IF YOU BUY THE CHICKEN WINGS. FIRST YOU WANT TO SNIP OFF THIS PIECE AND CUT THEM IN TWO.  IF YOU WANT TO BUY THEM FROZEN THEY'RE CUT UP LIKE THAT.

OH YOU CAN.

AND YOU WANT TO FILL A SINGLE LAYER IN THE DUTCH OVEN.

YOU CAN BUY THEM FROZEN BUT IN PHYLLIS' CASE SHE WENT OUT AND CAUGHT THE CHICKENS.

ALMOST.  WHEN YOU DO POULTRY YOU'RE SUPPOSED TO CLEAN YOUR HANDS AND IT'S A HAND SANITIZER.

I APPRECIATE THAT.

YOU'RE WELCOME AND NOW WE'RE GOING TO MAKE UP THE SAUCE. IT'S A SIMPLE SAUCE BUT IT HAS SURPRISE INGREDIENTS.

I CAN SEE ONE.

FIRST WE'RE TAKING A CUP OF BROWN SUGAR.

THAT'S A SURPRISE.

THEN WE'RE GOING TO TAKE HALF TEASPOON OF DRY MUSTARD.

DRY MUSTARD.  NOW THIS SAY MARINADE OR WHAT?

NO.  THEY'RE GOING TO COOK IN IT.

OKAY.

THEN WE'RE GOING TO TAKE A HALF TEASPOON OF THE CHILL POLTY PEPPER AND IT'S SMOKED JALAPENOS THAT ARE DRIED AND GROUND. THEY SMOKE THEM.  THEY'RE JUST EXCELLENT.  THEN WE TAKE ABOUT A CUP -- I NEED THAT CUP SIR. THANK YOU.

YES, MA'AM.

A CUP OF SOY SAUCE.  YOU WON'T NEED SALT AND THIS IS WHERE THE SALT AND FLAVORNESS COMES FROM SO WE NEED A CUP OF SOY SAUCE.

THAT MUST BE IMPORTANT.

IF YOU HIT THE JUG IT'S BETTER.  IT ALWAYS WORKS BETTER. IT SEEMS TO MAKE THE SAUCE BETTER.

THAT'S OKAY.  I WILL LICK IT UP.

AND THE LAST INGREDIENT IS CONNAK.  YOU CAN USE A WINE IF YOU WANT TO AND ONLY HALF A CUP.

HALF A CUP OF COGNAC AND IN THE SAUCE.

THAT'S HALF A SATURDAY NIGHT.

YOU KNOW ABOUT THOSE PINTS AND HALF PINTS, DO YOU?

WE HAD PHYLLIS FULL MANY TIMES.

PHYLLIS FILL.  AND ALL YOU DO IS POUR THEM OVER THE WINGS. YOU'RE GOING TO COOK THEM FOR TWO HOURS AT 350-DEGREES AND THAT SAUCE IS GOING TO GET THICK AND REALLY FLAVOR THOSE.

250-DEGREES.

350.

350.  HOW MANY COALS ON THE TOP AND BOTTOM?

YOU DON'T NOT AS MANY ON THE BOTTOM AT FIRST BECAUSE IT'S GOING TO COOK SO LONG AND 10 ON THE BOTTOM AND PROBABLY 20 ON THE TOP.

CAN I HELP?

I WILL GET IT.  I'M GOING TO PUT THE LID ON IT.  I BETTER NOT TOUCH THAT.  IF I HAVEN'T GOTTEN THE LID TOO HOT.

DID YOU HEAT UP THE LID?

BECAUSE I NEEDED SOMEWHERE TO PROP IT AND THAT'S WHERE I PUT IT.

THE HEATING UP WAS ONLY A MINIMAL CONSIDERATION.  YOU BROUGHT YOUR PAN.

YEAH, I THOUGHT I WOULD BRING THE PAN SO WE'RE GOING TO SPREAD THOSE OUT.  WE'RE GOING TO PUT THIS ON IT.  NOW, THE THING ABOUT -- THE THING THAT YOU'RE GOING TO HAVE TO DO WHEN COOKING LIKE THIS BECAUSE THEY COOK SO LONG YOU'RE GOING TO HAVE TO ADD SOME MORE COALS LATER.

TOP AND BOTTOM?

TOP AND BOTTOM.

OKAY.

I WOULD SAY AFTER 45 MINUTES ADD A FEW MORE COALS.  THEN AFTER AN HOUR AND A HALF ADD A FEW MORE COALS BECAUSE YOU WANT IT TO KEEP COOKING BUT YOU DON'T WANT IT TO BURN.  NOW, KNOWING THAT YOU'RE JUST FAPPISHED AFTER THE LONG DRIVE UP YEAR.

YES, THAT'S TRUE.

I KNOW YOU PROBABLY DIDN'T WANT TO WAIT TWO HOURS I HAVE SOME ALREADY FIXED.

BLESS YOUR HEART.  OH GOOD, GOOD, GOOD.

THEY'RE ALREADY FIXED IT RIGHT HERE, SO YOU DON'T HAVE TO WAIT TO TASTE.  I WANT YOU TO LOOK AT THE DIFFERENCE IN THEM. LOOK HOW THEY LOOK WHEN THEY'RE DONE.  RNLT THEY PRETTY?

OH MAN.  OH GOODNESS.

YEAH, I THOUGHT YOU WOULD LIKE THAT.

I THINK I DO.

SEE HOW THE SAUCE THICKENS UP?  THE SAUCE WILL THICKEN UP AND OF COURSE REMEMBER THE ALCOHOL BURNS OUT, SO WE WILL PUT A COUPLE OF THOSE THERE. WHILE YOU'RE KIND OF TASTING -- BE CAREFUL WHERE YOU THROW THE BONES I WILL TELL THE FOLKS WHAT WE DID.  IT TAKES ABOUT FOUR TO 5-POUND --

PHYLLIS LOOK THE BONE JUST SLID --

BECAUSE YOU COOK THEM TWO HOURS.  YOU TAKE FOUR TO 5 POUNDS OF CHICKEN WINGS AND CUT THE TIPS OFF AND THROW THEM AWAY AND INTO PIECES LIKE YOU SEE BUFFALO WINGS AS YOU CALL THEM.  PUT THOSE IN THE DUTCH OVEN OR IN A BAKING DISH AT HOME AND THEN YOU'RE GOING MIX UP THE SAUCE AND THE SAUCE IS A CUP OF BROWN SUGAR, A CUP OF SOY SAUCE, A HALF CUP OF  CONNAC AND THE PEPPER AND MUSTARD AND TOOK IT ABOUT TWO HOURS.

DO YOU HAVE A RAG?

HE'S MAKING A MESS ALREADY.

THANKS.

AND IF YOU COOK THEM AT HOME DON'T PUT A LID ON THEM BECAUSE THEY'RE FABULOUS ON THE RIVER OR IF YOU'RE CAMPING AND YOU HAVE A DUTCH OVEN GO FOR THEM.  BUFFALO RIVER WINGS.  WHAT DO YOU THINK?

GO FOR THEM, YEAH.

THEY'RE GOOD, AREN'T THEY?

YEAH THEY'RE GOOD.

PROBABLY THE MOST IMPORTANT ASPECT OF DUTCH OVEN COOKING IS HOW YOU TAKE CARE OF THE OVENS WHEN YOU'RE NOT COOKING IN THEM. WHEN YOU'RE COOKING IN THEM EVERYTHING IS GOING ON BUT WHEN YOU BUY THEM AND WHETHER AT A FLEA MARKET OR ONE HANDED DOWN THROUGH THE FAMILY FOR GENERATIONS OR A BRAND-NEW ONE THAT YOU BUY HOW YOU TAKE CARE OF IT, HOW YOU TREAT IT FROM THE BEGINNING AND AFTER YOU COOK IS VERY IMPORTANT, SO WE HAVE TWO OVENS HERE AND IF YOU JUST LOOK AT THEM YOU CAN PROBABLY TELL WHICH ONE HAS BEEN TREATED AND WHICH ONE HAS BEEN USED AND WHICH ONE HASN'T.  NOW, I WILL TELL YOU THIS LUCKY IS THE PERSON THAT BUYS A NEW DUTCH OVEN TODAY BECAUSE YOU CAN BUY THEM TREATED WHAT THEY CALL PRESEASONNED.  IF YOU PURCHASED A NEW ONE LIKE THIS BUT IT HASN'T BEEN TREATED THEN YOU WASH IT GOOD WITH WARM SOAPY WATER.  THEN YOU'RE GOING TO DRY IT REALLY WELL WITH A CLOTHE. TAKE A CLOTHE AND DRY IT INSIDE AND OUT.  MAKE SURE THAT YOU DRY EVERY LITTLE PART OF IT LIKE THAT.  THEN YOU TAKE A SOLID SHORTENING.  NOW, I HAVE FOUND THAT IF YOU USE OILS THEY BECOME KIND OF STICKY WHEN THEY'RE TREATED.  I FOUND IF YOU USE THINGS LIKE BUTTER OR LARD WITH ANIMAL PRODUCTS IN THEM THEN THEY BECOME RANCID AND YOU DON'T WANT TO USE THAT.  THE BEST THING TO USE IS JUST A SOLID VEGETABLE SHORTENING AND JUST START COATING THAT INSIDE OUT EVERY LITTLE INCH OF THIS DUTCH OVEN YOU WANT TO COAT, AND NOW WHAT WE'RE GOING TO DO IS TAKE IT OVER TO THE OVEN AND PUT IT IN A COLD OVEN.  NOW, I HAVE TAKEN ALUMINUM FOIL ON THE BOTTOM OF THE OVEN BECAUSE AS IT HEATS UP IT WILL DRIP BUT PUT THAT IN THERE.  I PREFER TO PUT MY OVEN IN UPSIDE DOWN.  CLOSE THE DOOR.  SET THE OVEN FOR 350-DEGREES AND THEN SET YOUR TIMER FOR ONE HOUR.  YOU GET BACK IT OVER HERE AND TAKE SOME PAPER TOWELS AND CLEAN IT REALLY GOOD.  CLEAN ALL THE EXTRA OIL. NOW, I WILL TELL YOU THIS ABOUT TREATING YOUR DUTCH OVEN.  THE FIRST FEW TIMES YOU USE THE OVEN AFTER YOU SEASON TODAY FOR THE FIRST TIME TRY NOT TO USE HIGH ACID FOODS AND VINEGARS AND A LOT OF TOMATOES BECAUSE THAT CUTS INTO YOUR SEASONING AND ALSO ONE OF THE THINGS YOU WANT TO DO IS EACH TIME -- THE FIRST TWO OR THREE TIMES YOU USE IT EACH TIME, PARTICULARLY IF YOU SEE ANY RUST SPOTS OR ANYTHING, YOU WANT TO DO THIS AGAIN AND SEASON IT AND PUT IT BACK IN THE OVEN, AND THEN AFTER THAT THERE'S NO PROBLEM WITH JUST EACH TIME YOU USE IT COAT IT WITH A LITTLE VEGETABLE SHORT EPING AND THEN STORE IT AND LET'S TALK ABOUT STORING BECAUSE THAT IS REAL IMPORTANT TOO. WHEN YOU STORE YOUR DUTCH OVENS AND AS YOU KNOW I HAVE A BUNCH OF THEM AND I LIKE TO SEE THEM. I THINK THEY'RE NEAT TO LOOK AT SO THEY'RE STACKED UP IN MY PANTRY BUT WHEN YOU STORE THEM -- IF YOU STORE THEM PARTICULARLY WITH THE LID ON LIKE THIS THERE IS SOMETHING IMPORTANT TO DO YOU WANT TO MAKE SURE THAT YOU HAVE AN AIR SPACE THAT THE LID IS NOT ON THERE TIGHT BECAUSE IF THE LID IS TIGHT THE OILS AND SHORTENING EVEN THOUGH IT'S A THIN FILM WILL GET RANCID AND MAKE YOUR FOOD TASTES LIKE THAT SO WHAT I DO IS TAKE PIECES OF CARDBOARD OR ALUMINUM FOIL AND THEN I STACK THEM AND YOU CAN SEE THERE IS ALWAYS AIR CIRCULATING. ANOTHER THING I DO I WILL TAKE A CLEAN PAPER TOWEL AND PUT IT IN THE BOTTOM.  THAT WILL HELP ABSORB ANY MOISTURE IN THERE AND IF I KNOW I'M NOT GOING TO USE THEM FOR A LONG TIME I WILL TAKE A PIECE OF CHARCOAL IN THERE AND PUT THE LID ON BECAUSE IT HELPS TO ABSORB ODORS AND MOISTURE AND THAT KEEPS IT FRESHER.  THAT'S ALL THERE IS TO STORING THEM.

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