DO Gear & Check-Off Example Lists 4/9/13

DO Gear & Check-Off Example Lists 4/9/13

1. Dutch Table: a. Dutch Table, legs, rolling bag......... [ ] i. Single burner stove to light coals... [ ] ii. Extra bowl set................... [ ] iii. Paper towel rolls................ [ ] iv. Big cutting board................ [ ] v. Umbrella food covers, bug swatter.. [ ] b. Second Dutch Table, small........... [ ] c. 12' Easy-Up....................... [ ] d. 6' fold-in-half table, leg lifters........ [ ] e. 6' narrow table, leg lifters............ [ ] f. 4' washing table, leg lifters........... [ ] g. Big pot for hot water................ [ ] 2. Tool bucket:.......................... [ ] 5 gal a. Charcoal waste bucket, water jug.... [ ] b. Charcoal.......................... [ ] 3. Dutch ovens, [bags]:.................... [ ] a. 12"R [ ] 12"D [ ] b. 14"R [ ] 14"D [ ] c. 16" [ ] Donuts [ ] 4. Black Box: (kitchen utensil/tools)....... [ ] a. [ ] b. [ ] 5. White Box (see white&black Box*), Add:.... [ ] a. Plastic bags for trash................ [ ] b. Spring clamps & hooks.............. [ ] c. Gallon zip lock bags (for left-overs).... [ ] d. Aprons, IDOS pins................. [ ] e. Plates, utensils, napkins, cups, etc...... [ ] 6. Cleaning Tub Bag & bowls............... [ ] 7. Miscellaneous: a. Folding chairs, folding trash cans...... [ ] b. Suntan lotions, bug spray............ [ ] c. Flip Folder, new pix, recipe copies, apps [ ] d. Book, reading & sun glasses.......... [ ] 8. Clothes: a. Hats............................. [ ] b. Short sleeve shirts (matching), pants..... [ ] c. Good shoes/boots/support socks....... [ ] 4. Cold gear......................... [ ] e. Rubber work floor pads.............. [ ] Equipment & Food Check-Off List! Detailed. 4/9/13 1. Main courses:......................... [ ] a. [ ] b. [ ] c. [ ] 2. Breads:............................. [ ] a. [ ] b. [ ] c. Bread cooling racks [ ] 3. Desserts:............................ [ ] a. [ ] b. [ ] c. [ ] 4. Food & supplies:....................... [ ] 5. Ice Chest:............................ [ ] a. Ice in sealed bags [ ] b. Meats [ ] c. Desserts [ ] d. [ ] e. Drinks, snacks, etc.................. [ ] 6. Location: Map................ [ ] a. Contact name: [ ] b. Phone # s [ ] *White&Black Boxes are our cooking tools cabinets. DO Gear Check-off List05.wpd CookOff Schedule Page 2 April 9, 2013

Equipment & Food Check-Off List! 4/9/13 Abbreviated. 1. Dutch Table:......................... [ ] a. 12' Easy-Up...................... [ ] b. 6' table, table lifters................ [ ] 2. Dutch ovens, bags:.................... [ ] 3. Tool bucket:.......................... [ ] 4. Cleaning Tub Bag..................... [ ] 5. Clothes:............................. [ ] 6. Main courses:........................ [ ] a. [ ] b. [ ] c. [ ] 7. Breads:............................. [ ] a. [ ] b. [ ] c. Bread cooling racks [ ] 8. Desserts:............................ [ ] a. [ ] b. [ ] c. [ ] 9. Food & supplies:...................... [ ] 10. Ice Chest:............................ [ ] a. Drinks, snacks, etc................. [ ] 11. Location: Map............... [ ] a. Contact name: [ ] b. Phone # s [ ] *White&Black Boxes are our cooking tools cabinets. DO Gear Check-off List05.wpd CookOff Schedule Page 3 April 9, 2013

InterMountain Cowboy Dutch Oven CookOff List Key: B = BilDs; = JAS 9:04 am Held on: July 19, 2008 1. Rolling Dutch Table bag: - - - - i. Serving gloves a. 2 Dutch Table 38" w/baffle 1B1 j. Four 5 gal weight-buckets for Ez-Up.B b. Single stove........ Gas bottle B k. Food licence................... B c. Table Lifters: 3 sets l. Rubber work floor pads (2) 2. Dutch Ovens: - - - - n. Flip Folders, folder w/idos & pins a. 12" Pie....................... B o. Chairs (2) B2 b. 14" bread p. Suntan lotions, bug spray c. 14" spuds..................... B q. Reading & sun glasses, book d. 2 Ultimate Turkey Roaster DO.... B r. Camera, chips, batteries e. 10" Mango BBQ sauce s. Cell phones, charged f. Donuts (wooden trivets) t. Recipes, copies for judges & public 3. Tool bucket: - - - - all 8. Clothes: - - - - all 4. Tables: - - - - a. Hats a. 6' Folding need2; 4' table (1) 2+1B b. 12' Easy-Up; four 5gal buckets, twine b. Short sleeve denim shirts c. Support shoes/boots/support socks c. 2 Tarps (side shade Ez-Up)?? d. Wet handkerchief (2) d. Vinyl table cloths, table setting 9. Ice Chest: - - - -? 5. Liquids: - - - - a. Master food box a. Vinegar bottle b. Ice, Ice bottles b. Oil, Pam; plastic wrap (bread) c. Water, electrolyte, water bottle for c. Water: Water jug (4 gal) full each d. Water jug..................... B 10. Location: - - - - e. Big Pot for hot water a. Bakin Bill s cell: 801-589-8888 6. B&W Boxes: - - - - b. Jack Pot s cell: 801-599-4923 f. Rolling pin +B g. Injector syringe, blender 11. Food & supplies: - - - - h. Sieve......................... B a. Dessert: BilDs & JAS Recipe B i. Tape, duct tape i. Lattice braid top crust 7. Orange Bag: - - - - 1 Hand wash bin! a. Wash stations Ice Chests......... B b. Paper towels c. Miscellaneous: - - - - d. Emergency Kit i. Burn free, Band-aids e. Lattice cutter, pizza pie dough cutter.b f. Wind baffles (coils), fire blanket... B g. 5 gal plastic bucket.............. B h. Folding trash can, trash bags ii. Rock sugar sprinkles on top half iii. 1-3 raspberries on top next to: iv. Baked leaves/spurs from dough b. Bread: JAS Recipe i. Feather Light Orange Rolls ii. Mango pieces on top of judges? iii. Dough enhancer (¼ tsp) c. Twice Baked ChuckWagon Taters: BilDs i. Other cheeses, seasonings..... B ii. Plastic bag to push filling into shells...................... B CookOff Schedule Page 4 April 9, 2013

iii. Color? Paprika, green chives, onions, green lettuce, radishes, Walla-Walla onion d. Campfire Chicken: BilDs i. Ultimate DO............... B Marinade, rubbings.......... B ii. Inject mango & seasonings.... B iii. Walla-Walla onion in cavity iv. Seasonings................. B e. Mango Spur Sauce JAS i. Lid spacers ii. Something to put the BBQ sauce in for judges: Cup? Over chicken? 12. Print out recipe copies! 13. CookOff Manager: a. Judging times: i. Set up at 7:00 am, north parking lot ii. Review tools, recipes, schedule iii. Get hot water, coal basket ready iv. 8:45 am Team Meeting v. Start @ 9 am vi. Dessert 1:45 ( every 45) vii. Bread: 2:30 viii. Potato 3:15 ix. Chicken 4:00 x. Awards 5:00 about b. CookOff provides: i. 5 #, spuds, 2 chickens, fruit, 5# flour, 2 lb mild cheddar cheese, 1 doz eggs, 1# butter, 18# charcoal, 2 fresh mangos, nutmeg c. Present in Styrofoam box?, no lids. d. We serve public samples if we want to go for Peoples Choice Award. e. Cowboy Dress: i. Bandana ii. Denim shirts iii. Cowboy hats 14. Field Judges: a. Rosa b. Dennis &/or Carol Hill 15. Rules and Regulations: a. The ususal; will be cooking on dirt 16. Items we need: a. Lattice pie dough cutter.......... B b. Marble slab for pie dough; ice cooledb c. Rolling pin d. Danish dough hook (bread) e. Rock sugar sprinkles (pie) Garnishes:? f. Lettuce (spuds, chicken)*? g. Mango slices (pie, BBQ sauce)*? h. Scallions (bread, spuds)*? i. Walla-Walla onion * if we have time... DO Gear Check-off List05.wpd CookOff Schedule Page 5 April 9, 2013

CookOff Schedule Page 6 April 9, 2013

1. Dutch Table: a. Legs, support equipment for table b. Small Dutch table 2. Propane Stove: a. 2 Charcoal Baskets b. Water pot c. A full 5 gal propane tank 3. Buckets: a. Tool Bucket b. Charcoal bucket, charcoal c. Waste ash bucket d. 5 gal wet bucket 4. Dutch Ovens: a. 2 for dessert: 14" deep + 4 qt pot, trivet b. 12" for bread, plastic support in white box c. For Main course: 14" Regular d. Trivets for lids 5. 2 Easy-Up a. Stakes, ropes, tie-downs, hammer b. Second one for J&J 6. Black, White, & Red Boxes 7. Tables: a. Two 6 foot folding table i. Table Leg extensions b. Two 4 foot telescoping table c. 4 foot 30" i. Washing basins (3) - Red Box ii. Dish soap (fill in tool bucket) iii. Soapy water picture, scrub brush iv. Drying dish rack & tray d. Paper towels cover e. Plastic support for Bread on Judges table! White box f. Round white disks for judges table g. Serving gloves, non-allergic 8. 2 Ice Chests: a. CookOff: i. Food stuffs ii. Cold weather: to warm rising bread, Dutch cap b. Personal use: i. Ice or ice bottles, Drinks ii. Lunch, Snacks! 9. Food: a. Chilled foods: i. Pork b. Food stuffs: Chuck Wagon Equipment List 9:04 am i. Bread ingredients ii. Dessert ingredients iii. Main course ingredients iv. Garnishes 10. Water Jug: a. Hot 5 gallon Gott b. Cold jugs partitioned 11. Clothes: a. Hat(s) [think heat] b. Patchwork Shirts: i. Jacket, wind breaker c. Tennis shoes, boots i. Socks (2) 12. Miscellaneous: a. Chairs (4) b. Glasses: Reading, Sun, book to read c. Cellular phones, Palm d. Digital cameras, x batteries, chip, Mono-pod 13. Medical: Blue Box TP a. Chap-stick b. Hand soap, Sanitary wet wipes 14. IDOS support Material: a. Flip books: How to season a DO b. Master Recipe for presentations i. CookOff & Judges copies ii. Recipe handout copies to public c. Note book/pad d. Clip board/pen-pencil 15. Days Prior: a. Cellular phone charged b. Batteries for radios & camera c. Lay out clothes d. Relax! C:\Users\Jack\Documents\WPdocs\IDOS - - - - -\a Education\Demo data\do Gear Check-off List05.wpd CookOff Schedule Page 7 April 9, 2013

Time: Dessert: Steamed Carrot Pudding; 14"D & 4 qt Chuck Wagon Time-Line Tuesday, April 9, 2013, 9:04 am Breads: Seasoned Rolls; 12" Deep Main Course: Pork Sirloin Roast; 14"R, lid Friday Pack Van Review Check-off List! Lay out clothes 8:00 Leave for Wheeler Farm 8:30 Set-up at Wheeler Farms 9:30 8:30-45 Start 14 coals, Heat hot water (bring hot water) 9:45 Team cook s CookOff meeting. 10:00 Hot water raisins/currants, melt 2 cubes butter 10:05 Grate* carrots, spuds, apples 10:10 10:15 Measure ingredients, Mix batter 10:20 Pudding on to cook with wind shield! 10:25 Pack cold goods Boil water in jug Start 30 coals Begin cooking. 10:30 Check outside temperature: cool = rolls? 10:35 10:40 10:45 nd 10:50 Start 2 batch of coals 10:55 11:00 Hot water Jug Get drinks! Hydrate! Hot water, 2 cubes of butter to melt Marinate meat in a bag; replace into cooler. CookOff Schedule Page 8 April 9, 2013

Time: Dessert: Steamed Carrot Pudding; 14"D & 4 qt 11:05 Add/change coals 11:10 11:15 11:20 11:25 Breads: Seasoned Rolls; 12" Deep 11:30 Mix Rolls depending on outdoor temperature 11:35 11:40 11:45 Start Lemon Sauce 11:50 11:55 Main Course: Pork Sirloin Roast; 14"R, lid 12:00 Eat something! Eat something! 12:05 Make Garnishes 12:10 Make herbal spread 12:15 12:20 12:25 12:30 Roll out; form, place in warm DO, let raise. 12:35 Color dip sugar = flower 12:40 12: 45 12:50 12:55 1:00 Peel carrots, spuds, cold water; cut uponions 1:05 CookOff Schedule Page 9 April 9, 2013

Time: Dessert: Steamed Carrot Pudding; 14"D & 4 qt 1:10 Prepare Pudding 1:15 Garnish: apple color rose Breads: Seasoned Rolls; 12" Deep 1:20 Pix Start coals Main Course: Pork Sirloin Roast; 14"R, lid 1:25 To Judges Table! Count out 40 coals 1:30 Mix cinnamon, sugar, raisins, crasins 1:35 Bread on coals. 1:40 Garnish: basil, parley Start 40 Coals 1:45 1:50 Coals on lid to warm 1:55 All coals on bottom 2:00 Hot coals to sear pork 2:05 Check rolls; 185! Prepare, stuff apples, butter 2:10 2:15 Bread comes Off. Add veggies; meat cooking 2:20 2:25 To Judges Table! 2:30 2:35 2:40 2:45 2:50 2:55 3:00 3:05 3:10 3:15 Meat off coals to steep 3:20 Sprinkle parsley on veggies CookOff Schedule Page 10 April 9, 2013

Time: Dessert: Steamed Carrot Pudding; 14"D & 4 qt Breads: Seasoned Rolls; 12" Deep Main Course: Pork Sirloin Roast; 14"R, lid 3:25 To Judges Table! 3:30 3:31 Clean up, put away. Fold up, bag it. Sit down, Collapse. 4:30 Presentation to announce the Winners Garnishes: Garnishes: Garnishes: Apple Flowers Mint Leaves Orange twists Tooth picks Parsley with red pepper flower, herbs parsley C:\Users\Jack\Documents\WPdocs\IDOS - - - - -\a Education\Demo data\do Gear Check-off List05.wpd CookOff Schedule Page 11 April 9, 2013

Women in the Outdoors Classes May 2008, 9:04 am 1. Class Venue: 10 am; 2 pm A. Classes: 1½ hrs each; same B. Start cooking; get the pots on. 1) Pot A 2) Pot B 3) Pot C 4) Pot D 5) Etc 2. Share the knowledge: A. How to cook: Equipment - What you need: 1) Beginner, Medium, Advanced 2) DO s: Aluminum (light, pack-able, no seasoning, heats & cools fast) vs. Cast iron (seasoned, better heat distribution, ) B. Seasoning: 1) New DO s & pre-seasoned a. gray vs black; is it golden? 2) Pores, cast iron 3) Heat, time, smoke, oils, rancid 4) Vinegar & water mix (never leave food in a DO!) 5) Storing: vent, oil 6) Lending your DO s out C. When do I start? 1) As with anything, get organized! 2) Your Objective. To have fun! 3) Lists; initially keep it simple 4) Figure in all items: a. Why? To have fun! If this is a hassle, we are not doing it right! b. Where? Distance, areas, fuel, water; back yard or kitchen? c. When? Time of day, temperature d. Who? # people, VIP s? e. What? Meals, food, equipment f. How? Vehicle vs. equipment D. Where to cook? 1) ground, pit 2) bricks, wheel barrel, 3) Dutch Table 4) Variables: a. outdoor temperature b. sun c. shade d. rotation: to rotate or not? E. What to cook? a. recipes b. CookBooks c. Home favorites d. Anything you can do at home can be done in a Dutch oven! F. Safety: 1) Children: always need to be watched. Hold a meeting with all kids to let them know what is going on; never assume! Fire draws children. 2) Liquid fire-starters & dangers 3) Emergency kit: always have one 4) Fire extinguisher 5) Wet gloves/hot pads burn as it creates steam! 6) Never use coals inclosed spaces! CO kills! need to be well ventilated 3 CookOff Schedule Page 12 April 9, 2013

3. Equipment to take with us: A. DO s: 1) 12" Regular............... 4 [ ] 2) 14" Regular............... 1 [ ] 3) 10" Regular............... 1 [ ] 4) 8"....................... 1 [ ] 5) 5"....................... 1 [ ] 6) Indoor domed DO.......... 1 [ ] 4. Hardware: A. Dutch Tables................. 2 [ ] B. Single burner stove, 5# tank..... 1 [ ] C. Wind baffles, foil, binder clips..... [ ] D. Fire blankets................... [ ] E. Charcoal large bag 24#......... 1 [ ] 1) Coal Bucket (hot)............. [ ] 2) Charcoal chimneys......... 3 [ ] F. Volcanos.................... 2 [ ] G. Tool bucket:.................... [ ] 1) lid lifters (demo v kinds)....... [ ] 2) gloves.................... 4 [ ] H. Trivets...................... 3 [ ] I. EZ-Up 12'x12'.................. [ ] 1) Twine, stakes (wind).......... [ ] J. Tables: folding, table lifters.... [ ] K. Skookies oven............... [ ] L. Camp Stove chrome............. [ ] M. Chairs.................... 3 [ ] 5. Cleaning: A. Cleaning tanks & Orange bag...... [ ] B. Vinegar & water bottles.......... [ ] C. 5 gallon jugs, hot water pots...... [ ] D. Paper towels, plastic bags......... [ ] E. Gloves........................ [ ] F. Water bucket................ [ ] 6. B&W boxes................... [ ] 8. Food supplies & Support: A. Ice boxes.................... 2 [ ] B. Mixing bowels.................. [ ] C. Aluminum foil.................. [ ] D. Gloves box; us & students!........ [ ] E. Plates, utensils, napkins, cups, etc. [ ] 9. Misc. A. Gifts for raffles auction.......... [ ] B. IDOS needs: 1) Applications................. [ ] 2) Dons....................... [ ] 3) Pins........................ [ ] 4) Flip Books.................. [ ] C. E-Kit......................... [ ] D. Suntan, bug spray,............... [ ] E. Glasses, sun reading............. [ ] F. Books......................... [ ] G. Cameras (chips, batteries)......... [ ] 7. Food to take: A. Master list..................... [ ] CookOff Schedule Page 13 April 9, 2013