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>> CAN YOU BELIEVE IT? >> NO, I CAN'T.
>> WELL, YOU HAVE BEEN DOING THIS MANY OF YEARS.
>> WE HAVE BEEN. >> AND WE HAD A BUNCH OF FUN.
>> AND WE HAVE GONE ALL OVER THE
STATE AND COOKED A LOT OF DIFFERENT THINGS. NOW YOU ALL
HAVE TO SUFFER THROUGH THIS JUST
LIKE I AM. STICK AROUND. >> SALSA. SALSA. EVERYBODY
MAKES SALSA BUT THIS IS MADE BY PHYLLIS SPEER FROM THE FISH AND
WILDLIFE COMMISSION. YOU'RE GOING TO EAT THE BEST
SALSA YOU HAD IN YOUR LIFE. >> I HAD A CLUE AND SOUTH OF
THE BORDER AND IT'S SALSA.
>> THIS IS KIND OF EAST. THIS IS SALSA FROM EAST.
>> EAST FROM SOUTH. >>I AM CALLING THIS CAMP HOWDY
SALSA. THIS RECIPE I CAN'T CREDIT FOR THE RECIPE. THESE
ARE MY FRIENDS BURT AND CHERYL HARRISON. WE HAVE HUNTED AND
EATEN AT THEIR PLACE. I HAD THIS
SALSA IN MANY CAMPS AND EVERY TIME CHERYL HAS IT AND I HAVE
IT. >> EVERYBODY MAKES A SALSA AND
EVERYBODY SAYS THEIR'S IS THE BEST. I HAVE FAITH IN YOU AND
IN CHERYL. >> THAT'S RIGHT. LAST TIME I
WAS DOWN WITH CHERYL CAN I PLEASE WATCH YOU MAKE IT SO I
CAN MAKE IT ON THE SHOW. IT MIGHT NOT BE AS GOOD BUT I'M
GOING TO TRY. CHERYL IS LIKE ME
AND WE DON'T MEASURE. >>I AM LOOKING AT THIS YEAR AND
I'M NOT SEEING ANYTHING THAT DOESN'T GO INTO THE SALSA.
THAT'S WHAT THEY DO IS MUCH TOO MUCH IN THERE.
>> SHE STARTED WITH THE WATER AND HAVE GALLIC AND OF COURSE
HAVE TO CLOVES. YOU PUT THE LID
ON FIRST. YOU PULSE IT LIKE THAT AND CHERYL TELLS ME IT'S
IMPORTANT THAT YOU PULSE IT LIKE
THAT THAT YOU DON'T LET IT RUN CONTINUOUSLY AND IT WILL GET
MUSHY AND NOT GOOD. OKAY. AFTER YOU DO THAT YOU PUT A CAN
AND THEY HAVE TO BE THAT KIND. THEY HAVE TO BE HUNTS WHOLE
TOMATOES AND NOT CHOPPED OR ANYTHING LIKE THAT. YOU PUT
THOSE IN THERE AND PULSE THAT TWO OR THREE TIMES.
>> I HAVE NO PROBLEMS SO FAR. VERY FEW TIMES.
>> BECAUSE YOU WANT -- AND YOU KNOW TOMATOES AND YOU JUST TURN
THIS ON THEY WILL GET THE FROGHTY ICKY.
>> JUST THAT MANY TIMES. IS THAT ENOUGH TO BREAK UP --
>> WELL, WE'RE GOING TO DO MORE.
THIS IS THE SECRET INGREDIENT. THIS IS CHUCK WATER CHILI MIX
AND FROM A PLACE IN WYOMING AND SHE SHARED WITH THIS ME AND PUT
A HEAPING TEASPOON IN THERE AND SMELLING GOOD. PUT THAT IN
THERE AND THEN WE PUT TWO JALAPENOS IN THERE AND WE TOOK
THE SEEDS AND MEMBRANES OFF OF THOSE.
>> YES. >> AND THE JUICE OF A LIME.
>> ONE WHOLE LIME. >> ONE WHOLE LIME.
>> THAT ONE HAS A SEED IN IT. >> NO, THEY DON'T. HAVE YOU
EVER SEEN A SEED IN LIMES? >> I THOUGHT I HAVE.
>> I HAVE SEEN THEM IN LEMONS BUT NOT LIMES.
>> THAT'S WHAT YOU WERE SQUEEZING IN YOUR HAND. I DON'T
KNOW. >> THEN WE'RE GOING TO PUT A
LITTLE SALT. NOT A LOT OF SALT AND THE MIX HAS SOME SALT BUT A
LITTLE BIT OF SALT AND A LITTLE BIT OF PEPPER. I JUST LOVE
PEPPER GRINDERS. >> YEAH. YOU KNOW WHAT?
THAT'S A NEW ONE THOUGH AND IT GRINDS
EASY ON ONE TURN AND *** THE
NEXT. DID YOU NOTICE THAT? >> IT MAKES IT MORE FINE AND
COARSE AND WE'RE GOING TO PULSE THAT UNTIL WE GET THAT ALL
MIXED UP. AND THEN WE KIND OF HAVE
TO TASTE IT. OH MY GOSH THAT'S
GOOD. A COUPLE MORE TIMES. JUST A LITTLE MORE SALT.
>> IS IT LIKE YOU THOUGHT IT WAS
GOING TO BE? >> WE'RE NOT FINISHED YET.
>> WE'RE NOT FINISHED YET. >> WE TAKE HALF CUP OF CILANTRO
AND IT'S CHOPPED AND WE'RE GOING
TO PUT THAT IN THERE. WE DON'T WANT IT TO GO TO NOTHING.
>> THAT IS GENUINE PHYLLIS CHOPPED CILANTRO TOO.
>> WE JUST WANT TO DO THAT TO MIX THAT. NOW, YOU'RE GOING TO
HAVE TO EAT THIS STRAIGHT OUT OF
THE CAN. IT'S BETTER IF YOU CAN
CHILL IT AND IT'S EVEN BETTER THE NEXT DAY. THAT'S ALL THERE
IS TO IT JOHN. >> THAT'S IT?
>> THAT'S IT. SO WE'RE GOING TO
POUR SOME. >> DON'T POUR IT ON MY BOW.
WHAT IS THAT? >> A PEPPER. IT'S THE STEM TO
THE PEPPER. >> OH IT IS.
>> THERE YOU GO. NOW THAT MAKES
ONE RECIPE THAT MUCH AND YOU GO AHEAD AND TRY THAT AND I WILL
TELL THE FOLKS IT'S A SIMPLE RECIPE YOU WILL HAVE. TAKE THE
GALLIC AND PULSE THEM UNTIL THEY'RE IN PIECES AND 28-OUNCE
CAN OF HUNTS WHOLE TOMATOES. TWO JALAPENO PERP
EPS AND IF YOU CAN'T FIND THE MIX -- YOU CAN MAILORDER IT BUT
USE SOME OTHER CHILI SEASONING.
NOT POWDER BUT A SEASONING MIX.
JUICE AND LIME AND SALT AND PEPPER TO TASTE. PULSE THAT A
FEW TIMES AND THEN AT THE HALF OF CUP OF CHOPPED CILANTRO AND
MIX IT UP AND POUR IT IN THERE.
LIKE I SAID IT'S BETTER THE NEXT
DAY WHEN IT'S CHILLED. >> TWO THOUGHTS. NUMBER ONE,
IF YOU HAD DONE ANYMORE THAN JUST
PULSE IT YOU WOULD RUIN IT. >> YOU'RE RIGHT. CHERYL IS
EXACTLY RIGHT ABOUT THAT. >> IT'S AS FAR AS IT CAN GO
RIGHT HERE. >> SIMPLE INGREDIENTS. ISN'T
IT THE BEST SALSA?
>> YES IT IS. >> THERE YOU GO. JOHN SAID IT
SO THERE YOU GO AND IT MUST BE SO.
>> WHEN PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH
COMMISSION PREPARES IT YOU KNOW IT'S GOING TO BE GOOD BUT IF IT
HAS A TEX-MEX WORD IN THE NAME IT MIGHT BE BETTER. THIS ONE
IS. HERE IS PHYLLIS DOING US UP
WILD TURKEY FAJITAS. >> YOU LIKE MEXICAN FOOD; RIGHT?
>> YEAH. >> I DON'T KNOW IF YOU CALL IT
MEXICAN FOOD OR TEX-MEX AND THIS
IS WILD TURKEY FAJITAS. IT'S REALLY GOOD FOR A PARTY OR WHEN
YOU HAVE A BUNCH OF PEOPLE OVER BECAUSE YOU PUT OUT ALL THE
INGREDIENTS AND COOK THE ONIONS AND PEPPERS AND THE MEAT SOURCE
AND TO TILLIAS AND PEOPLE CAN MAKE THEIR OWN. IT'S NOT LIKE
YOU SERVED SOMETHING AND "I DON'T LIKE THAT".
>> AND YOU HAVE TO CONSIDER THE PEPPER HEAT ON THE THING.
THESE DON'T COME HOT. YOU PUT YOUR
OWN HOT SAUCE. >> THAT'S RIGHT. WHILE WE'RE
TALKING ABOUT THIS I WILL TELL YOU WHAT I DID. THESE ARE THIN
STRIPS OF TURKEY BREAST THAT I CUT INTO THIN STRIPS AND
GRILLING THEM. YOU CAN GRILL IT
ON THE OUTSIDE IF YOU WANT TO AND I LIKE TO LIKE THIS STOVE
TOP GRILL AND IF THE WEATHER IS BAD. IT WORKS OUT REAL WELL.
WE'RE GOING TO GRILL ALL THE TURKEY. THIS IS ABOUT A POUND
OF TURKEY BREAST. YOU CUT IT IN
STRIPS AND PUT IT ONE OF THE BAGS LIKE THIS AND THEN YOU
SQUEEZE THE JUICE OF A LIME ON THIS AND CUMIN, CHILI
POWDER AND GARLIC AND YOU DON'T WANT TO IT MARINATE MORE THAN
AN HOUR.
>> REALLY? >> THE SPICES AND JUICE WILL
ADD TO THE FLAVOR OF THE FAJITAS.
>>YOU WILL ACTUALLY BE ABLE TO TASTE THEM?
>> YES. BUT IT'S NOT REAL STRONG BUT ENHANCES THE FLAVOR
SO WHAT WE'RE GOING TO DO IS GRILL ALL THIS TURKEY. THEN
WE'RE GOING TO COME BACK AND PUT
THIS TOGETHER AND YOU'RE GOING TO EAT SOMETHING REALLY GOOD.
>> THAT'S THE PART -- THAT'S THE
PART -- >> THAT YOU LIKE.
>> YEAH. >> JOHN, SEE HOW THIN I CUT THE
TURKEY. IT GRILLS SO MUCH BETTER.
>> THAT MUST HAVE TAKEN HOURS. >> YOU'RE WORTH IT.
>> OF COURSE I AM. >> WE GRILL THE TURKEY AND
THESE STOVE TOP GRILLS THESE WORK
JUST GREAT.
>> YOU'RE A DIPLOMAT. >>I KNOW IT. THAT'S WHY THEY
PAY ME THE BIG BUCKS. >> BIG BUCKS.
>> . THAT IS ACTUALLY ALL WE HAVE TO DO AND I LIKE TO KEEP
MY TORTILLAS AND THE ONES THAT I
BOUGHT SAID FOUR FAJITAS. NOW THEY'RE NOT VERY BIG SO YOU
WILL HAVE TO EAT A BUNCH MUCH THEM
AND KEEP THEM IN A DISH LIKE THIS AND THEY'RE WARM AND WE
ARE READY TO PUT THE FAJITAS
TOGETHER. >> OKAY.
>> THE WAY I DO IT I SAAT A THESE TOGETHER AND GREEN
PEPPERS AND YOU HAVE TO BE CAREFUL
MAKING THESE BECAUSE IF YOU'RE NOT CAREFUL YOU WILL GET TOO
MUCH ON THERE. >> OH REALLY?
>> I JUST PUT A LITTLE MEAT. NOW, YOU WANT TOMATOES?
>> YOU BET. >> THESE ARE THINGS IF YOU WANT
TO PUT ON THERE YOU DON'T HAVE TO. THERE IS SOUR CREAM,
AVOCADO AND THIS IS CAMP HOWDY SALSA.
>> I AM GOING WITH THE CAMP HOW DID I AND TRY IT LIKE THAT.
>> LIKE THIS IN. >> YEAH.
>> AND ROLL IT UP. I'M GOING TO
PUT IT THERE AND YOU EAT IT AND WHILE YOU'RE TRYING TO EAT IT
-- OH THAT'S A GOOD IDEA JOHN.
>> IT IS A GOOD IDEA. THEY MAKE
FUN OF ME. >> ONE OF THE BEST THINGS THAT
YOU CAN USE FOR PICNICS AND BUY THE RED BAN
DANDAS AND USE THEM. WE TOOK A COUPLE OF ONIONS AND GREEN
PEPPERS AND SLICE SLICED THEM. SAUTEED THEM UNTIL THEY GOT
CLOSE TO BEING CARAMELIZED AND TOOK THE TURKEY BREAST AND
SLICED IT REALLY THIN. MIXED SOME CUMIN, CHILI
POWDER AND LET IT MARINATE FOR AN HOUR AND ALL YOU HAVE TO DO
IS ASSEMBLE IT AND I AM TELLING YOU FOR A PARTY IT'S A LOT OF
FUN TO DO THIS AND YOU COULD PUT
ALL THE INGREDIENTS OUT. >> I DON'T KNOW IF I COULD
ASSEMBLE IT THAT WELL BUT YOU DONE GOOD. THIS IS REALLY
EXCELLENT. >> THE TURKEY -- REMEMBER I
THINK ONE OF THE SECRETS IS TO SLICE THE TURKEY THIN AND GRILL
IT FAST SO YOU TRY IT. WILD TURKEY FAJITAS.
>> YOU DIDN'T COAT IT WITH ANYTHING?
>> I SEASONED IT WILD TURKEY FAJITAS AND I MIGHT JOIN YOU.
I WILL MAKE YOU ANOTHER ONE FIRST.
>>I AM READY FOR ANOTHER ONE. >> EXCUSE ME. JOHN IS READY
FOR ANOTHER ONE. WILD TURKEY
FAJITAS. TRY THEM. IF YOU DON'T HAVE TURKEY GO TO THE
STORE AND BUY YOU SOME TURKEY BREAST:
>> I GUESS EVERYBODY KNOWS WHAT BUFFALO WINGS ARE. IF YOU HANG
AROUND PHYLLIS SPEER FROM THE ARKANSAS GAME AND FISH
COMMISSION YOU WILL FIND OUT WHAT BUFFALO RIVER WINGS ARE.
THE PEOPLE OF ARKANSAS SHOULD HAVE NO FEAR WE WILL HAVE A
DROUGHT THIS YEAR. IT HASN'T RAINED FOR A MONTH AND LET US
SCHEDULE A COOKING SHOW OUTSIDE AND THE SKIES OPEN.
>> BUT NEITHER OF US HAVE MELTED
YET. >> HEY WHAT ARE YOU DOING?
>> JOHN, YOU'RE GOING TO BE TICKLED TO DEATH WITH ME.
>>I AM TICKLED DEATH. >> ARE YOU HUNGRY.
>> I AM STARVING. >> YOU HAD BUFFALO WINGS
HAVEN'T YOU?
>> YEAH. >> THIS IS A RECIPE THAT I CAME
UP WITH. >> DO YOU HAVE ANY DOUBT ABOUT
WHERE WE ARE AND THE RIVER DOWN THERE AND BUFFALO.
>> WELL, THIS IS A GREAT, GREAT RECIPE IF YOU'RE GOING TO BE
DOING A LUNCH, GOING TO BE CAMPING AND YOU WANT REALLY
GOOD APPETIZERS OR SOMETHING LIKE
THAT. THESE ARE COOKED IN A DUTCH OVEN BUT DON'T TELL
ANYONE YOU CAN DO IT AT THE OVEN AT
HOME BUT I WOULDN'T TELL ANYONE.
IF YOU BUY THE CHICKEN WINGS. FIRST YOU WANT TO SNIP OFF THIS
PIECE AND CUT THEM IN TWO. IF YOU WANT TO BUY THEM FROZEN
THEY'RE CUT UP LIKE THAT. >> OH YOU CAN.
>> AND YOU WANT TO FILL A SINGLE
LAYER IN THE DUTCH OVEN. >> YOU CAN BUY THEM FROZEN BUT
IN PHYLLIS' CASE SHE WENT OUT AND CAUGHT THE CHICKENS.
>> ALMOST. WHEN YOU DO POULTRY YOU'RE SUPPOSED TO CLEAN YOUR
HANDS AND IT'S A HAND SANITIZER. >> I APPRECIATE THAT.
>> YOU'RE WELCOME AND NOW WE'RE GOING TO MAKE UP THE SAUCE.
IT'S A SIMPLE SAUCE BUT IT HAS SURPRISE INGREDIENTS.
>> I CAN SEE ONE. >> FIRST WE'RE TAKING A CUP OF
BROWN SUGAR. >> THAT'S A SURPRISE.
>> THEN WE'RE GOING TO TAKE HALF
TEASPOON OF DRY MUSTARD. >> DRY MUSTARD. NOW THIS SAY
MARINADE OR WHAT? >> NO. THEY'RE GOING TO COOK
IN IT.
>> OKAY. >> THEN WE'RE GOING TO TAKE A
HALF TEASPOON OF THE CHILL POLTY
PEPPER AND IT'S SMOKED JALAPENOS
THAT ARE DRIED AND GROUND. THEY
SMOKE THEM. THEY'RE JUST EXCELLENT. THEN WE TAKE ABOUT
A CUP -- I NEED THAT CUP SIR.
THANK YOU. >> YES, MA'AM.
>> A CUP OF SOY SAUCE. YOU WON'T NEED SALT AND THIS IS
WHERE THE SALT AND FLAVORNESS COMES FROM SO WE NEED A CUP OF
SOY SAUCE. >> THAT MUST BE IMPORTANT.
>> IF YOU HIT THE JUG IT'S BETTER. IT ALWAYS WORKS
BETTER. IT SEEMS TO MAKE THE SAUCE
BETTER. >> THAT'S OKAY. I WILL LICK IT
UP. >> AND THE LAST INGREDIENT IS
CONNAK. YOU CAN USE A WINE IF YOU WANT TO AND ONLY HALF A CUP.
>> HALF A CUP OF COGNAC AND IN THE SAUCE.
>> THAT'S HALF A SATURDAY NIGHT. >> YOU KNOW ABOUT THOSE PINTS
AND HALF PINTS, DO YOU? >> WE HAD PHYLLIS FULL MANY
TIMES. >> PHYLLIS FILL. AND ALL YOU
DO IS POUR THEM OVER THE WINGS.
YOU'RE GOING TO COOK THEM FOR TWO HOURS AT 350-DEGREES AND
THAT SAUCE IS GOING TO GET THICK
AND REALLY FLAVOR THOSE. >> 250-DEGREES.
>> 350. >> 350. HOW MANY COALS ON THE
TOP AND BOTTOM? >>YOU DON'T NOT AS MANY ON THE
BOTTOM AT FIRST BECAUSE IT'S GOING TO COOK SO LONG AND 10 ON
THE BOTTOM AND PROBABLY 20 ON THE TOP.
>> CAN I HELP? >> I WILL GET IT. I'M GOING TO
PUT THE LID ON IT. I BETTER NOT
TOUCH THAT. IF I HAVEN'T GOTTEN
THE LID TOO HOT. >> DID YOU HEAT UP THE LID?
>> BECAUSE I NEEDED SOMEWHERE TO
PROP IT AND THAT'S WHERE I PUT IT.
>> THE HEATING UP WAS ONLY A MINIMAL CONSIDERATION. YOU
BROUGHT YOUR PAN. >> YEAH, I THOUGHT I WOULD
BRING THE PAN SO WE'RE GOING TO
SPREAD THOSE OUT. WE'RE GOING TO PUT
THIS ON IT. NOW, THE THING ABOUT -- THE THING THAT YOU'RE
GOING TO HAVE TO DO WHEN COOKING
LIKE THIS BECAUSE THEY COOK SO LONG YOU'RE GOING TO HAVE TO
ADD SOME MORE COALS LATER.
>> TOP AND BOTTOM? >> TOP AND BOTTOM.
>> OKAY. >> I WOULD SAY AFTER 45 MINUTES
ADD A FEW MORE COALS. THEN AFTER AN HOUR AND A HALF ADD A
FEW MORE COALS BECAUSE YOU WANT IT TO KEEP COOKING BUT YOU
DON'T WANT IT TO BURN. NOW, KNOWING
THAT YOU'RE JUST FAPPISHED AFTER THE LONG DRIVE UP
YEAR. >> YES, THAT'S TRUE.
>>I KNOW YOU PROBABLY DIDN'T WANT TO WAIT TWO HOURS I HAVE
SOME ALREADY FIXED. >> BLESS YOUR HEART. OH GOOD,
GOOD, GOOD. >> THEY'RE ALREADY FIXED IT
RIGHT HERE, SO YOU DON'T HAVE TO
WAIT TO TASTE. I WANT YOU TO LOOK AT THE DIFFERENCE IN THEM.
LOOK HOW THEY LOOK WHEN THEY'RE
DONE. RNLT THEY PRETTY? >> OH MAN. OH GOODNESS.
>> YEAH, I THOUGHT YOU WOULD LIKE THAT.
>> I THINK I DO. >> SEE HOW THE SAUCE THICKENS
UP? THE SAUCE WILL THICKEN UP AND OF COURSE REMEMBER THE
ALCOHOL BURNS OUT, SO WE WILL PUT A COUPLE OF THOSE THERE.
WHILE YOU'RE KIND OF TASTING -- BE CAREFUL WHERE YOU THROW THE
BONES I WILL TELL THE FOLKS WHAT
WE DID. IT TAKES ABOUT FOUR TO 5-POUND --
>> PHYLLIS LOOK THE BONE JUST SLID --
>> BECAUSE YOU COOK THEM TWO HOURS. YOU TAKE FOUR TO
5 POUNDS OF CHICKEN WINGS AND CUT THE TIPS OFF AND THROW THEM
AWAY AND INTO PIECES LIKE YOU SEE BUFFALO WINGS AS YOU CALL
THEM. PUT THOSE IN THE DUTCH OVEN OR IN A BAKING DISH AT
HOME AND THEN YOU'RE GOING MIX UP
THE SAUCE AND THE SAUCE IS A CUP OF
BROWN SUGAR, A CUP OF SOY SAUCE,
A HALF CUP OF CONNAC AND THE PEPPER AND MUSTARD AND
TOOK IT ABOUT TWO HOURS. >> DO YOU HAVE A RAG?
>> HE'S MAKING A MESS ALREADY. >> THANKS.
>> AND IF YOU COOK THEM AT HOME DON'T PUT A LID ON THEM BECAUSE
THEY'RE FABULOUS ON THE RIVER OR
IF YOU'RE CAMPING AND YOU HAVE A
DUTCH OVEN GO FOR THEM. BUFFALO RIVER WINGS. WHAT DO YOU THINK?
>> GO FOR THEM, YEAH. >> THEY'RE GOOD, AREN'T THEY?
>> YEAH THEY'RE GOOD. >> PROBABLY THE MOST IMPORTANT
ASPECT OF DUTCH OVEN COOKING IS HOW YOU TAKE CARE OF THE OVENS
WHEN YOU'RE NOT COOKING IN THEM.
WHEN YOU'RE COOKING IN THEM EVERYTHING IS GOING ON BUT WHEN
YOU BUY THEM AND WHETHER AT A FLEA MARKET OR ONE HANDED DOWN
THROUGH THE FAMILY FOR GENERATIONS OR A BRAND-NEW ONE
THAT YOU BUY HOW YOU TAKE CARE OF IT, HOW YOU TREAT IT FROM
THE BEGINNING AND AFTER YOU COOK IS
VERY IMPORTANT, SO WE HAVE TWO OVENS HERE AND IF YOU JUST LOOK
AT THEM YOU CAN PROBABLY TELL WHICH ONE HAS BEEN TREATED AND
WHICH ONE HAS BEEN USED AND WHICH ONE HASN'T. NOW, I WILL
TELL YOU THIS LUCKY IS THE PERSON THAT BUYS A NEW DUTCH
OVEN TODAY BECAUSE YOU CAN BUY THEM TREATED WHAT THEY CALL
PRESEASONNED. IF YOU PURCHASED A NEW ONE LIKE THIS BUT IT
HASN'T BEEN TREATED THEN YOU WASH IT GOOD WITH WARM SOAPY
WATER. THEN YOU'RE GOING TO DRY
IT REALLY WELL WITH A CLOTHE. TAKE A CLOTHE AND DRY IT INSIDE
AND OUT. MAKE SURE THAT YOU DRY
EVERY LITTLE PART OF IT LIKE THAT. THEN YOU TAKE A SOLID
SHORTENING. NOW, I HAVE FOUND THAT IF YOU USE OILS THEY
BECOME KIND OF STICKY WHEN THEY'RE
TREATED. I FOUND IF YOU USE THINGS LIKE BUTTER OR LARD WITH
ANIMAL PRODUCTS IN THEM THEN THEY BECOME RANCID AND YOU
DON'T WANT TO USE THAT. THE BEST
THING TO USE IS JUST A SOLID VEGETABLE SHORTENING AND JUST
START COATING THAT INSIDE OUT EVERY LITTLE INCH OF THIS DUTCH
OVEN YOU WANT TO COAT, AND NOW WHAT WE'RE GOING TO DO IS TAKE
IT OVER TO THE OVEN AND PUT IT IN A COLD OVEN. NOW, I HAVE
TAKEN ALUMINUM FOIL ON THE BOTTOM OF THE OVEN BECAUSE AS
IT HEATS UP IT WILL DRIP BUT PUT
THAT IN THERE. I PREFER TO PUT MY OVEN IN UPSIDE DOWN. CLOSE
THE DOOR. SET THE OVEN FOR 350-DEGREES AND THEN SET YOUR
TIMER FOR ONE HOUR. YOU GET BACK IT OVER HERE AND TAKE SOME
PAPER TOWELS AND CLEAN IT REALLY
GOOD. CLEAN ALL THE EXTRA OIL.
NOW, I WILL TELL YOU THIS ABOUT TREATING YOUR DUTCH OVEN. THE
FIRST FEW TIMES YOU USE THE OVEN
AFTER YOU SEASON TODAY FOR THE FIRST TIME TRY NOT TO USE HIGH
ACID FOODS AND VINEGARS AND A LOT OF TOMATOES BECAUSE THAT
CUTS INTO YOUR SEASONING AND ALSO ONE OF THE THINGS YOU WANT
TO DO IS EACH TIME -- THE FIRST TWO OR THREE TIMES YOU USE IT
EACH TIME, PARTICULARLY IF YOU SEE ANY RUST SPOTS OR ANYTHING,
YOU WANT TO DO THIS AGAIN AND SEASON IT AND PUT IT BACK IN
THE OVEN, AND THEN AFTER THAT
THERE'S NO PROBLEM WITH JUST EACH TIME YOU USE IT COAT IT
WITH A LITTLE VEGETABLE SHORT EPING AND THEN STORE IT AND
LET'S TALK ABOUT STORING BECAUSE
THAT IS REAL IMPORTANT TOO. WHEN YOU STORE YOUR DUTCH OVENS
AND AS YOU KNOW I HAVE A BUNCH OF THEM AND I LIKE TO SEE THEM.
I THINK THEY'RE NEAT TO LOOK AT
SO THEY'RE STACKED UP IN MY PANTRY BUT WHEN YOU STORE THEM
-- IF YOU STORE THEM PARTICULARLY WITH THE LID ON
LIKE THIS THERE IS SOMETHING IMPORTANT TO DO YOU WANT TO
MAKE SURE THAT YOU HAVE AN AIR SPACE
THAT THE LID IS NOT ON THERE TIGHT BECAUSE IF THE LID IS
TIGHT THE OILS AND SHORTENING EVEN THOUGH IT'S A THIN FILM
WILL GET RANCID AND MAKE YOUR FOOD TASTES LIKE THAT SO WHAT I
DO IS TAKE PIECES OF CARDBOARD OR ALUMINUM FOIL AND THEN I
STACK THEM AND YOU CAN SEE THERE
IS ALWAYS AIR CIRCULATING. ANOTHER THING I DO I WILL TAKE
A CLEAN PAPER TOWEL AND PUT IT IN
THE BOTTOM. THAT WILL HELP ABSORB ANY MOISTURE IN THERE
AND IF I KNOW I'M NOT GOING TO USE
THEM FOR A LONG TIME I WILL TAKE
A PIECE OF CHARCOAL IN THERE AND
PUT THE LID ON BECAUSE IT HELPS TO ABSORB ODORS AND MOISTURE
AND THAT KEEPS IT FRESHER. THAT'S
ALL THERE IS TO STORING THEM. >> THESE RECIPES ARE AVAILABLE
ON THE WEB AT OUR WEBSITE OR BY CALLING AETN VIEWER SERVICES.