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Nancy Green
Over an Open Fire: McAdams couple enjoys Dutch oven cooking with fellow campers
When avid campers Bobby and Tammy Payne of McAdams tired of their usual fare of hot dogs and hamburgers they began experimenting with cooking in a Dutch oven over an open fire.
They have improved their cooking over their initial efforts developing a hobby which they share through a Dutch Oven Society and with fellow campers. Also known as chuck wagon cooking, the term was derived during the days when cattle drives were made across the western United States and meals were prepared from the back of a wagon. The cook referred to food as “chuck”, thus the term chuck wagon cooking had its beginning.
The Paynes have developed their hobby to the extent that they now attend competitive cookings and gatherings of other campers who enjoy Dutch oven cooking. They said they have made friends all over the United States through their interest in Dutch oven cooking as well as enjoying sharing ideas and sampling of food others cook.
The Paynes described Dutch ovens as cast iron cooking pots that originated in Europe hundreds of years ago. In the 18th century they were manufactured in England and brought into the United States by Dutch traders – thus the name “Dutch” ovens.
The Paynes’ Dutch oven cooking area at their home in McAdams is designed for cooking with wood and with charcoal. With either method, the fire is prepared at the proper time to ensure that coals are just right for the food to be cooked whether it be lasagna or yeast bread. Then one must know how many charcoal briquettes or wood chips must be added or taken away to regulate the temperature, Payne said.
When cooking over an open fire one usually visualizes very basic food such as stew. Not so with the Paynes. They have expanded their menu to include such specialties as lasagna, roast and potatoes, sweet potato casserole and cake.
The Paynes distinguished between the Dutch oven used in the kitchen and the one used in outdoor cooking. The kitchen Dutch oven is flat across the bottom, and has a domed lid. The outdoor Dutch oven is made of cast iron, flat across the bottom but with three stubby legs. Its lid is not so domed and has a flange around its edge to hold coals or charcoal briquettes.
The 12 inch pot is most commonly used, the Paynes said, and will provide enough food for 6-8 people.
The couple has a model chuck wagon built to scale. A large wagon on the grounds of the home is in the process of being converted to accommodate their outdoor cooking.
The Paynes are members of the Lone Star Dutch Oven Society and the Magnolia Black Pot Society. They have attended a Dutch oven gathering at Lake D’Arbonne State Park in Farmerville, La., where there were participants from 28 states and Canada in attendance.
“Dutch oven cooking is getting to be a big deal, a really big thing,” said Payne.
The Paynes said they would like to see more people become involved in the hobby they enjoy. They said they would be happy to talk with anyone interested and may be contacted by telephone, 662-289-6203 or by email, payne2218@bellsouth.net
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