Dutch Oven Delight on the River

Our counterpart, Idaho River Journeys, was recently featured on the homepage of StarChefs.com. Last August, they were joined by StarChefs.com CEO Antoinette Bruno for a trip featuring dutch oven cooking on the lower 35 miles of the Wild and Scenic Middle Fork of the Salmon.

For the full article and incredible photo gallery, please visit the following page:

"Get out of the Kitchen - and into the Wild: Vacations removed from the world."

On the Rogue River, our menu does incorporate dutch oven use. But, what exactly is a Dutch Oven?

The following excerpt is stolen from one of our favorite river websites: MiddleForkSalmon.org:

The Dutch Oven Impression:

The Dutch Oven has changed wilderness cuisine in a fabulous way. It has opened the doors for baked goods outside. Cakes, muffins, stews, pies, and other baked goods can now be enjoyed fresh along the banks of the river.

How a Dutch Oven Works:

It's quite simple. People use Dutch Ovens at home all the time! The difference, however, is that they pre-heat their oven and stick the Dutch Oven inside. On the Middle Fork, we replicate the heat from the oven with heat from briquettes.

The standard procedure is this: 1) Begin heating the coals; 2) Oil the D.O. and prep the meal; 3) Develop a landing zone for the D.O. (needs to be flat); 4) Once the coals have gotten hot, place five to eight on the bottom, a ring around the lid, and a few in the center on the lid. 5) Wait until you smell the "burp".

That's pretty much it. Unlike a conventional oven, you don't need to set a timer (remember, it's river time). Dutch Ovens tend to give off what is known as "the burp" when they are nearing completion. In other words, you'll smell fantastic goodness once your meal is nearly cooked.

Fun Fact About the Dutch Oven:

The Dutch Oven is probably one of the only "pots" recognized by a state: Utah's state pot is the Dutch Oven.