Bruce Tracy, former World Dutch Oven Champion and cookbook author will be attending. He will share tips and recipes from his second, recently released cookbook, “Backyard Dutch Oven Cooking.”
“Backyard Dutch Oven Cooking” is all about Dad and Grandpa cooking for the family in the backyard. From a hearty, no-fuss breakfast after a neighborhood camp or a fancy Sunday dinner to serve at your picnic table, there's nothing better than Dutch oven cooking to cement family values. With over 100 recipes encompassing all skill levels and lots of expert advice, be a black pot master in no time.
And remember, it's all about family and food!
For more information see: http://ndog2015.com or www.facebook.com/NDOG2015
Ruby's Inn is at 300 South Main Street, Bryce Canyon City, UT 84764, or call 435-834-5301 / 866-878-9373
Bruce Tracy has been competing in Dutch oven cook-offs since 1993. He has won dozens of competitions, including the IDOS World Championship. He has long been recognized as a Dutch oven “breadmaster,” and enjoys teaching the art of Dutch oven cooking. Bruce and his wife, Vickie, live in Ogden, Utah. Copies of “Backyard Dutch Oven Cooking,” can be found at Barnes and Noble and Amazon.com
Sample Recipe: Banana Upside-Down Cake from the "Backyard Dutch Oven Cooking"
The brown sugar and butter precludes using a parchment ring, it won’t stick.
12 inch oven
8 coals under and 16 on the lid
350 in your home oven
1 cup brown sugar
6 Tbsp. butter, about 3/4 of a stick, cut into small pieces
6 bananas, peeled and sliced lengthwise
1 bottle (12 oz.) maraschino cherries without stems, drained
2 boxes yellow cake mix
2 tsp. banana flavoring
Directions: Spread the brown sugar and small pieces of butter in the bottom of Dutch oven. Press the bananas flat side down into the brown sugar and butter. Sprinkle the cherries over the bananas. Prepare the cake mixes according to box directions, stir in the flavoring and carefully pour over the fruit.
Cover and bake, using 8 coals under and 16 coals on the lid for 45 minutes. Check at 40 minutes by inserting a table knife in the center of the cake and if not done add 10 more minutes. Let it cool for 20 minutes and flip the oven over, serving the cake from the lid.