the Gospel of Dutch Oven Cooking
Until the mid 1980s, folks knew Cee Dub as either Butch Welch or as C. W. Welch, Senior Conservation Officer with the Idaho Department of Fish and Game. Somewhere along the way, a river running buddy started calling him by his initials, C.W. At some point, that was shortened to Cee Dub, and the nickname stuck.
The host of a nationally televised cooking show and author
of several cookbooks, Cee Dub led two Dutch oven cooking demonstrations
at the McCall Family Fly-In last weekend (Aug. 13-15). Given the opportunity,
he happily spreads the gospel of Dutch oven cooking, and
peppers each cooking demonstration with humorous tales of the backcountry.
He draws upon his 21 years as a game warden for many of his recipes
and cooking techniques.
Pilots and passengers alike were drawn to the demonstration
by the appeal of cooking hearty meals in the great outdoors.
Within the course of his one-hour demonstration, Cee Dub prepared a breakfast dish, a dump cake (named so for its assembly method) and Lasers Warden Stew.
From what Im seeing, I can pack it on the airplane. And its better than the corn chips and box rice we usually take, said Kirt Barbee from Washington, D.C. Attending the fly-in for the second time, he spent 17 hours flying his Cessna 182 to McCall, making stops along the way at Iowa and Yellowstone.
Its something Ill use Im going to Colorado next month and am definitely planning on putting this together.
Cee Dubs Tips
Get a fire and/or coals going as soon as you can. Dump everything but the cheese slices in a 12-inch Dutch oven and cook until the liquid has reduced by 1/2 3/4. Take the lid off and place the cheese slices over the top. Let cook for a few minutes, or until you cant take it any longer, then serve.
Reheat the leftovers while you make coffee in the morning and viola youve just experienced Wilderness Fast Food times two!
For more information about Cee Dub, visit http://www.ceedubsproductions.com/