Saturday, February 28, 2015

The 8th Annual Vintage Faire is set for Saturday May 9th. We have vendor sign up forms available in the store or below. Be a part of the biggest Vintage Faire YET!
Download and print your Vintage Faire Vendor Application here: 2015 Vendor Form

Thursday, February 26, 2015

The Old Days of IDOS

About 20 years ago, IDOS had no Chapters, just a few clubs around Utah. I was a member of one that meet once a mouth. We would get together to ether cook in the ovens or have guests to teach us cooking techneics, like deboneing a chicken.
One mouth we decided to cook with dried Buffalo chips. We wonted to live what the Pioneers had to go though.  We gathered the chips from Antelope Island. The meeting was held at a members house that was a log home. A beautiful setting for the day. ( I can't remember his name, but I think it was Terry., and he was a Fireman. Maybe you can help me with that.) We learned that they burn very fast and hot, and they don't stink like we imagined. They smell like a prairie grass fire. ( Grass Burning ) You must keep a close eye on things, because it can burn your food fast. A little harder then cooking on charcoal or wood. It was a grate experiment, and lots of fun. Maybe your Chapter can try this and make a comment here on my blog.  Good luck with this and all anther cooking gatherings, aka  Dogs ( Dutch oven Gatherings)

Ron Clanton
The Outlaw Gourmet
Don"t rob yourself of good cookin'.

Friday, January 9, 2015

Old picture
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Thursday, January 8, 2015

Chuck Wagon Barbeque Sauce

This is more a table sauce than a cooking sauce, but can be used ether way. This blog is a Dutch oven blog so I am focusing on the table sauce. It is especially good over your hamburgers, steaks and chops.

2 cans (8 ounces each) tomato sauce
1 medium onion, fine chopped
½ teaspoon roasted garlic granules
½ teaspoon saly
½ teaspoon fresh ground black pepper
3 teaspoons sugar
2tablespoons red wine vinegar
1 tablespoon lemon juice
1 ½ teaspoons "whats this here sauce" (Worcestershire sauce)
¼ teaspoon hot sauce, your favorite

Combine all ingredients in a 6" or 8" Dutch oven over 8 or 10 charcoals. Simmer 30 minutes. Let cool. Store in a covered jar in refrigerator. Make a funny label on you computer and affix to jar. You may wont to date it, but will most likely be gone after first use.

Wednesday, December 31, 2014


Thursday, December 25, 2014

               Merry Christmas to all, and to all, Good Cookin'

Wednesday, December 24, 2014

Giblet Gravy with Wine

Most turkeys come with a bag of giblets inside of it. Remove before roasting the turkey. Some have not found that until after roasting. Something you may never live down with your family's. LOL. Some of you may not know what to do with them. Well, here is what I do with them. ( My Dads favorite ) Make gravy.

3 cups water
1½ cups dry white wine
1 large onion, chopped
1 small carrot, chopped
1 small celery stalk. including leaves. chopped
1 garlic clove crushed
   Giblets and neck from turkey coarsely chopped
1 hard boiled egg chopped
salt and pepper to taste

½ cup water
½ cup Madeira
1 to 2 tablespoons all purpose flour

In a 10" Dutch oven, combine  the first 8 ingredients plus salt and pepper to taste. Cover and bring to a simmer over 10 to 12 charcoals. Let simmer for 5 minutes and uncover. Continue to simmering. Stock until stock has reduced to 1½ cups and has intense flavor. ( If you have pan drippings from turkey add to stock, if not add a little turkey base ) Beat together remaining water, Madeira and flour until very smooth. Stir into gravy and continue to boil until thickens. ( Most boil to thicken ) About 5 minutes more. Adjust seasoning. Pour into gravy boat and pass at table.

Stuffed Turkey Thigh

We do not know if turkey was on the first Thanksgiving table or not, but we do know hole roasted turkey  has become the most popular Holiday dish to come to the table. As this Country has grown so large over the last 200 years, many families have spread out from sea to shining sea. It is hard to bring them all together some times and a hole turkey can be a little much for some of us. Here is a very good substitute for a family of two, Holiday feast. Your favorite stuffing is fine, but I suggest using my Century Cornbread Stuffing in this recipe.

1 turkey thigh ( about 1 pound)
   your favorite stuffing
2 tablespoons (¼ stick) butter

Preheat a 10" Dutch oven with 7 charcoals on the bottom and 13 on top. Cut along the thigh lengthwise down to the bone on the inside. Pressing knife against the bone, cut until until it is released. Pound meat to flatten as much as possible. Spoon stuffing down center. Bring meat and skin together to enclose filling and tie with string and fastening ends with toothpicks. Dry skin very well. Wrap loosely in foil and place in Dutch oven. Bake for 1 hour. Remove foil. Place back in oven and all the pan juices  and bake 1 hour longer, basting often with butter and juices until skin is nicely browned and meat is 165ºf. Remove string and toothpicks and cut into slices. Make gravy with pan juices and water-flour slurry.

Thursday, December 11, 2014

The year is almost gone.

Just a few photos from this tear.

My Computer

My computer is about 8 years old,so, Santa won't you bring me a new one.

Wednesday, November 26, 2014

Tomato Aspic Salad

This one is NOT a Dutch oven recipe, ( unless you want to heat the tomato juice in one). Aspics are becoming popular again, and this one is right out of the 40s. My mother started fixing it when I was 6. it is a very good sins for your Thanksgiving Table.
1 1/2 c. tomato juice, heated ( I prefer V8)
1 1/2 c. tomato juice, cold
4 envelopes gelatin unflavored
1 t. seasoned salt
1 t. onion powder
3T. Girades (original) Italian Dressing. Or vinegar & oil
1 1/2 T. lemon juice
2 t. Worcestershire sauce
4 1/2 t. pickle juice
1 t. vinegar
Black olives, green onions, pickles, avocado, green olives, celery, hard cooked eggs, bay shrimp or crab, chopped.

Dissolve gelatin in hot juice. Add cold juice. Add all ingredients, Stir together well. Pour in a 9" x 12" baking dish. chill in refrigerator until jelled. Serve with dollop of mayo.

Repost from 2 or 3 years ago.

My Grandmother was born in 1892. She started cooking in 1898, so this recipe is at least 110 years old. She passed it on to my mother in 1935, and my mother to me in 1962. my mother and I have made no changes to it. This recipe will make about 20 servings, or 10 at my house. You adjust as you need. You will make the cornbread first. You can make it 2 day in advance.


Preheat 2 -12" Dutch ovens very hot with an 1/8 cup oil in them.
3 cups cornmeal
1 cup flour
3 1/2 tsp. baking powder
1 1/2 tsp. salt
2 lr. eggs
1/2 cup oil.
2 1/2 cups buttermilk
2 cups celery, chopped
2 cups green onion, chopped
2 cups yellow onion, diced

In 3 large mixing bowls. Mix dry ingredients in one. mix vegetable in one. Mix wet ingredients in the last one. Pour and mix dry into the wet bowl, then the veggies in and mix well. Pour half the mixture in one D.O. and half in the other. Cook at 400 f. 35 to 40 minutes. Let cool.
Let the corn bread dry as long as possible before dressing. . Even up to a day or two.


1 1/2 tsp. poultry seasoning
2 tsp. sage
3 eggs
2 cups chicken broth

In a very large mixing bowl, crumble cornbread into small chunks, ( about 1/2" ). Into cornbread, mix poultry seasoning, ground sage, eggs, mix well. Add chicken broth until dressing sticks together when formed in to a ball. Dressing should be very moist. Place in a 16" oiled , Dutch oven and bake at 350 f. 35 to 40 minutes or until golden brown on top. ( 12 charcoals on the bottom, 22on top).

Saturday, November 22, 2014

Pumpkin Soup

A small bowl of soup is a good appetizer, and this one may be on my Thanksgiving table next week. If you have a medium pumpkin left from Halloween, (not carved yet) it will make a great tureen. I think the curry powder makes the soup.
Again, this takes only bottom heat, so use charcoals or your camp stove.

6 Tablespoons butter
4 green onions, chopped
1 small onion, minced
1 can (29oz.)  pure pumpkin. unsweetened, NOT PIE pumpkin
1 quart chicken broth 
3 Tablespoons flour
½ teaspoon curry powder
½ teaspoon salt
1 cup half and half
croutons and/or heavy cream for garnish

In a 10" deep, or 12" Dutch oven with 12 to 14 charcoals under oven, melt 4 tablespoons butter. Sauté green onions and onion until golden brown. Add pumpkin, broth and salt. Bring to a boil and simmer for 10 minutes. Over a large bowl, rub soup through a fine strainer. In the Dutch oven, melt remaining 2 tablespoons butter and add flour to make a roux. Return soup to Dutch oven and bring to a boil until thickened. Add cream and curry powder and heat again. Serve in warm soup bowl. Garnish with cream.  I like to use a squeeze bottle and do a spiral. Then drag a tooth pick from the meddle out, 3 or 4 times to make a spider web look.

Friday, November 21, 2014

Cheese and Potato Soup

This is one I remember having over 10 years ago. I just found it in a book "The Fine Art Of Soup" It is a soup from The New Yorker. A fine restaurant in Salt Lake City, I remember it because it was so good. I have only made one change to it. The method of cooking.

1 Medium onion, finely diced
1½ cups chicken broth
1½ cups dry white wine
1 cup half and half
1½ cups shredded cheese: Emmenthal  or Fontina
3 teaspoons cornstarch mixed with 3 teaspoons cool water
¼ teaspoon ground nutmeg
2 medium boiled potatoes, diced into ½" cubes
2 Tablespoons butter
salt and pepper to taste

Place onions in soup pan, ( 10" deep or 12" dutch oven, over 12 to 14 charcoals) over low heat, until onions are transparent but not brown. Then add broth and wine. Bring to a boil. Lower heat and simmer ( remove 2 or 3 charcoals) 15 to 20 minutes. Add half and half  and return to a boil. (put them back) Then and cornstarch, adjusting the amount until you reach soup consistency. Lower the heat to simmer(again) and whip in the cheese a third at a time until all is incorporated. Stir in potatoes and seasoning. Garnish with chopped parsley and serve.
About 4-1cup servings

This only requires bottom heat, so it can also cook on your "Camp-Chef stove.

Camp-Chef is a BIG supporter of IDOS. see

Thursday, November 20, 2014

Let's get started agian.

I am so sorry that I have not posted in so long, but I have had problems with Internet connections. I think I have those all solved now.
I will be posting some good Soup recedes soon and some Thanksgiving ideas.
Our Gobble till you Wobble evident went real well for the fifth year. Fed about 200 or more. Saw some old friend and made some new ones.
Don't let those Black Pots get cold. Open the garage door and cook in there if the weather is to bad. If you like to cook in Dutch ovens, you will find a way.

Don't rob yourself of good cookin' 

Wednesday, August 27, 2014

Featured in the Medford Mail Tribune

By Sarah Lemon                                             Ron and Kat Clanton bake Dutch-oven dinner rolls near Butte Creek Mill in Eagle Point.  
for the Mail Tribune
August 13. 2014 2:00AM                   

Dutch ovens are a versatile way to cook outdoors

Canceling an annual camping trip deprived Ron and Kat Clanton of Navajo-style, fry-bread tacos and other campfire favorites.
Yet amid extreme fire danger and skies turned smoky from recent wildfires, the Clantons can’t be deterred from their passionate pursuit of Dutch-oven cooking. Any outdoor venue — from local, day-use parks to his own backyard — suffices for Ron Clanton, founder of Rogue Dutch Oven Cookers, a chapter of the International Dutch Oven Society.
“Right now, you can’t have any kind of open fire,” says the 72-year-old Medford resident. “But we still like to Dutch-oven cook.
“If we can’t get up into the mountains to go camping, at least we can spend a couple of days at the park.”
To satisfy his craving for cast-iron cookery, Clanton planned a recent picnic of Coca-Cola chicken, biscuits and peach-apricot cobbler for family and friends. Using a portable, metal table designed for use with Dutch ovens, Clanton prepared and served each dish on the grounds of Eagle Point’s Butte Creek Mill, which hosts the Rogue Dutch Oven Cookers several times annually. The group’s biggest public event is a Thanksgiving feast served the second Saturday in November for about 300 diners.
“There’s nothing you can’t cook in ’em,” says Clanton, citing show-stoppers like turducken, a deboned chicken stuffed inside a deboned duck that's stuffed inside a deboned turkey. Comfort-food classics such as chili can easily be assembled at a picnic table and simmered over coals arranged in a barbecue pit, says Clanton. Even a metal trash-can lid lined with briquettes works in a pinch, he adds.
“You can go to some of the parks here in town,” says Clanton. “Your Dutch-oven cooking on your patio is great.”
Cooks too often dash between their outdoor grill and indoor kitchen to oversee both main dishes and accompaniments, says Clanton. Pressing a Dutch oven into side-dish service can simplify summer meals, adds Clanton, who is the chef for a local retirement community.
Dutch-oven cookbook authors agree.
“You can have someone making a jambalaya in a Dutch oven on one side of the grill and grilling a whole fish on the other side,” says author Jamie Purviance, of El Dorado Hills, Calif., for a recent story in the Chicago Tribune.
Even enameled Dutch ovens intended for indoor use can make the transition to outdoor grills or — with a trivet or some form of support — to campfires, according to the Chicago Tribune. Traditional cast-iron pots, so indispensable in pioneer days, are rugged cooking vessels mounted on legs that can straddle burning charcoal or wood. Lids are flat and rimmed so hot coals can be placed on top to cook the pots’ contents from two directions — just like foods in a modern oven. These tried-and-true Dutch ovens have earned the loyalty of Clanton and fellow aficionados.
A cast-iron griddle is redundant, says Clanton, when a Dutch-oven lid is at hand. He uses the flat surface to cook bacon, eggs and pancakes while camping out. The famously heavy lid also keeps foods’ essential oils and aromas in the Dutch oven, concentrating flavors, according to Bruce Tracy, author of “Dutch Oven Baking.”
Baked goods, including breads, rolls, muffins and desserts, abound among the 580 recipes that Clanton has posted to his blog at
Reach freelance writer Sarah Lemon at

Friday, August 8, 2014

Peach Cobbler

Peach-Apricot Cobbler
This is " I think"  the best peach cobbler I have ever had. All my family asks for it every time we get to gather. And I have done it at Sportsman's Warehouse two or three times, and the crowds like it to. It can be made year around to.

1/2 cup sugar
2 tablespoons cornstarch
3 cans (29oz.) sliced peaches, drained, juice reserved
1 can (29oz.) apricot halves, drained, juice reserved
2 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
4 tablespoons butter, softened
2 large eggs, beaten

In a 10" Dutch oven, mix together sugar and cornstarch. Stir in 1/2 cup each of reserved peach and apricot juices. Cook over medium heat, (8-10 charcoals); stirring constantly, until mixture boils and thickens, about 2 minutes. Remove from heat. Stir in butter, cinnamon, and nutmeg. Add peaches and apricots. Prepare topping, mix flour, sugar, baking powder, salt, softened butter, and eggs. Spoon topping over fruit mixture. Bake cobbler until topping is golden brown, about 30 minutes. 16-17 charcoals on top and 6-7 on the bottom. Serve with whipped cream or ice cream.

A day off from work

Kat and I had a great day with friends and family. We cooked 4 dishes in the Dutch ovens.

Coca Cola Chicken, Dinner Rolls, Peach Cobbler, and had a Potato Salad. We cooked and eat along side the Little Butte Creek, on the groomed lawn. A great place to spend  the day.
Recipe for Coca Cola Chicken was originally Posted June, 2, 2011

Thursday, June 19, 2014

Mrs. Chancey's Spanish Bean Soup

I have said before on this Blog that 95% of the recipes on my blog are my own, but from time to time I find one I would like to pass along. To day I found a book published and printed in 1942, the same year I was born. The book is titled "Cross Creek Cookery"  by Marjorie Kinnan Rawlings. I give credit were credit is due. I could not find anywhere what Spanish beans are, but I think Pinto or Anasazi will do very well. ( If you know what Spanish beans are, till me about them in the comments) This recipe also calls for fresh pig's feet. I lift them out. Just saying. It also called for Spanish Sausage. I used Charizo.

1 pound Spanish beans
½ teaspoon soda.    I added ( baking soda ) Did not call it baking soda in 42
2 pounds ham hock
4 large onions
4 buttons garlic
½ bell pepper
4 Spanish sausages
4 pig's feet (fresh)
4 medium-sized potatoes
1 small head cabbage
½ teaspoon saffron ( or about 10c worth )    Remember 1942's 10c
Salt to taste
Black pepper to taste
2 bay leaves

Notice, it dose not say how to prep them. I think you will figure out It is in the instructions below.

Add soda to water and soak overnight. Wash beans well the next morning. Cover ham hock well with cold water, add beans and start cooking slowly. Cut up onions, garlic,bell pepper, and in about twenty minutes add to soup together bay leaves and saffron. Cut sausage in pieces of four and add to soup. Cut pig's feet in half, lengthwise, and cook separately until tender; then add to soup and cook slowly. Cut up potatoes and add to soup, and when beans are about done, cut up cabbage as for slaw and add to soup. Season to taste with salt and pepper. Be sure to cook slowly always. More water may be needed at end, but soup is supposed to be thick. Imported sausage cannot be bought now but domestic will do. Serves eight to ten.

( Remember, this was during War time. )

I did this in a deep, 12" Dutch oven with bottom hear only, covered.  Over gas or 10 to 12 charcoals.  

Monday, June 16, 2014

Just a word to my friends followers.

I have been off the Internet for about 2 weeks. Back on now and will get some new Recipes up in a few days. Had time to do a couple of new ones. Thanks for staying with me.

Ron Clanton
The Outlaw Gourmet

" Don't rob yourself of good cookin' "
Spent a little time with my wife, Kat.

Wednesday, May 14, 2014

Decadent, Chocolet Pudding Cake

This is the recipe done by Suzanne Rotz, last Saturday at the Vintage Faire held at the Butte Creek Mill.
I hope you enjoy it as much as I did.
Stir together in a bowl:
1 1/2 c. sugar
2 c. all-purpose flour
6 Tbs. cocoa
4 teas. baking powder
1/2 teas. salt
Stir in:
1 c. milk
2/3 c. melted butter
3 teas. vanilla extract
Beat until smooth.
Pour batter into an ungreased 12" Dutch oven.
In the same bowl mix:
1 1/2 c. sugar
1 c. brown sugar
8 Tbs. cocoa
Sprinkle dry mix over batter.
Pour 2 1/2 c. hot water over top. Do not stir!
Bake 325 (16 coals top/ 7 bottom)or 350 (17 coals top/8 bottom)  
X 35-40". 
Let sit 15+".
Great with vanilla ice cream.
I will give you more of Saturdays recipes in the next few days. 

Saturday at the Butte Creek Mill


A View of my kitchen.  Christian, hiding in the smoke.
Just a few of the ovens used
Kathy  A view of Suzanne's kitchen
Suzanne and Kathy

Ron Clanton's photo.
Ron Clanton's photo.
Ron Clanton's photo.
Ron Clanton's photo.
Biscuits and gravy. Minestrone soup, Chocolet Pudding cake. Southwest Mac & Cheese, Sausage and Peppers, Deep dish Pizza, Cinnamon Rolls, Dutch oven Bread, Lasagna, I hope I didn't forget any dishes.