The Southeast Camper Dutch Oven Group has been going strong since we received the news last spring that we were an Official International Dutch Oven Society Chapter.
We have had a great time at the following Dutch Oven Gatherings in 2012:
- 1st Annual Southeast Camper Spring Dutch Oven Gathering, Kings Mountain in April
- Red, White and Blue Summer Dutch Oven Gathering, Kings Mountain in July
- Mile High Dutch Oven Gathering, Maggie Valley in July
- Southeast Camper Fall Dutch Oven Gathering, Lake Norman in September
This has kept us very busy and we are not done yet.
We have been invited to do a Dutch Oven Demonstration at the Farm Fresh Marketplace in Salisbury, North Carolina.
Jon Barber, the owner of the Farm Fresh Marketplace will be having a Food Day / Anniversary Celebration on October 27, 2012 from 9:00 a.m. to 4:00 p.m.
The Food Day Celebration will held at 3402 South Main Street Salisbury, NC 28147.
Here’s a link for more information. My Farm Fresh Marketplace
This demonstration will give us a chance to meet others and show them what the Southeast Camper Dutch Oven Group and the International Dutch Oven Society is all about.
Let me know if you would be interested in helping with the demo.
I get asked all the time how I fit my chicken in a Dutch Oven. Either you need a really big oven, a 14 or 16 inch Dutch Oven or Butterfly the Chicken. I prefer to Butterfly mine, then I’ll brine it for about 4 hour prior to roasting or grilling.
Rinse and dry chicken. Position chicken, breast side down. With a pair of sharp poultry shears, starting just to the right of the tail and cut along the backbone. Do the same thing along the left side completely removing the backbone from the chicken. Discard backbone or save it for the stock pot. Turn chicken over and snip the breast bone making it easier to crack it. Lay out chicken, breast up and press down on chicken breast to crack breast bone. It should now lay flat.
When a chicken lays flat in this manner the cooking possibilities are endless. Barbecue, Grilling, Dutch Oven, Smoked, Baked etc. You get the idea.
To brine your chicken, dilute 1/3 cup of salt in one gallon of water. Make sure the chicken is covered and refrigerate for up to 12 hours. Other spices and flavors can be incorporated into the brine also. Just adjust the salt as needed.
Dutch Oven Roasted Camp Chicken – Learn More Here
If you would like, join our Southest Camper Forum and post your recipes and pictures for others to see.