Dhm sept oct 13 online pages

down home Vol 6 -Issue 1 Sept/Oct 2013

FREE

m a g a z in e

keeping it down home - from the Sandhills to the Crystal Coast

Cast Iron

Not Just for Frying

Back Roads of North Carolina

Dutch Oven Tips from the Grill Master

2424 B N. William Street - Goldsboro NC 27530 - 919-731-2222 - info@cocodarlings.com Parties - Showers - Event Planning - Candy Buffets - Dessert Bars - Playdates - & more We’ll Make Birthday Dreams Come True !

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www.downhomemagazine.com P6 - Letter from the Editor P8 - There’s Love P11- Handwritten Letters

Down Home Magazine is owned and operated by Cindi Pate, PO Box 901, Pikeville, NC 27863 - All inquiries can be made to this address as well as subscription requests. 1 year for $12 to cover postage.

Subscriptions start the following issue.

P13 - Recipes - Tomatoes P22 - Fourth of July Events

All Community Info and Events for Down Home Magazine should be submitted to downhomemagazine@yahoo.com - All rights reserved.

P25 Forever Grilling P32- Pimp That Jar Contest

Down Home Magazine is not responsible for misprints unless under signed terms of agreement. The information included does not always reflect owners own personal beliefs or opinions.

staff

The publisher reserves the right to reject any advertising or content that is not in keeping with the magazine’s standards.

Cindi Pate - Sr Editor/Publisher page layout & design Jackie Tadeo - Editor Jarred Pate - Sales

DHM is distributed where consumers are throughout the sandhills to the coastal areas- and can be found online at:

contributors

www.downhomemagazine.com

down home Vol 6 -Issue 1 Sept/Oct 2013

Melissa Placzek ChinDeep.com

Cindi Pate

J Paul Abrams

m a g a z in e

keeping it down home - from the Sandhills to the Crystal Coast

Randy Bryant

Cast Iron

Not Just for Frying

Wendy Perry

FREE

Jim Hinnant

Back Roads of North Carolina

Dutch Oven Tips from the Grill Master

On the Cover Melissa Placzek of ChinDeep joins us in showing you that that big black pan that your mom use fry in can be used for so much more. If you’d like to see what else Melissa is cooking up, check out her website at www. chindeep.com.

dhm

When I travel - I try and stay off all the interstate highways that I can. I just feel like I miss so much zooming by little towns and communities at 70 mph. So, I take the old roads, most of them two lanes - and explore.

You never know what you are going to run into when out exploring the backroads of North Carolina.

Like finding Mr. Mike Hinson, the owner of Cross Road Store. The corner lot that Mr. Hinson stores his treasures is full of things he has collected since 1986. Signs, metal works, letters, lanterns, old bikes, telephone booths, air stream campers and other countless items adorn almost every square foot of the place. Mike & Frank of American Pickers picked the corner a few months ago and made some pretty good scores {so I was told}. Mr Hinson said there was a time that he only collected and had nothing to sell - but now he is ready to let some things go.

When I asked him how did he know he was finished collecting things.... he said “it’s a surprise, I don’t even know If I am done collecting”.

If you are out traveling along Hwy 24 near Okaboro, NC - stop by and look around - you just might find something you can’t leave without!

Cindi Pate

- Editor/Publisher

www.downhomemagazine.com

page 7

“Live simply, love generously, care deeply, speak kindly, leave the rest to God.”.

- Ronald Reagan

Chalkboard is all the rage. Everything from actual chalkboards to chalkboard paint; we can’t seem to get enough of chalkboards! I hung one in the dining room for some weekly inspiration and I’m having a great time expressing myself through the art of lettering. Sometimes, something as simple as “Live Simply” can keep you grounded and inspired.

written & photographed by Jim Hinnant

“Backroads Carolina” Dobbs County - Where’s that in NC?

Driving between Kinston and Goldsboro, there is a historical marker that many people pass by at 55 miles per hour, or greater, without even noticing. The marker talks about a North Carolina county that no longer exists.

Back in the mid 1700’s, county boundaries in eastern North Carolina were very different than they are now. In 1758, a legislative act created Dobbs County from the eastern part of Johnston County. The act did not become effective until April 10, 1759. Dobbs County was named for Arthur Dobbs, Royal Governor of North Carolina from 1754 to 1765. During this time, the capital of North Carolina, a British Colony, was at Edenton and later New Bern.

In 1779, the western part of Dobbs County became Wayne County, and the county seat of Dobbs County was moved from its original location on Walnut Creek to the town of Kingston, later renamed Kinston in 1784. In 1791, Dobbs County was divided into Glasgow County (later renamed Greene County) and Lenoir County. And with that, Dobbs County ceased to exist.

The early records of Dobbs County were destroyed when the Lenoir County courthouse was burned in 1878.

Today, the marker on US-70, a housing subdivision with the name, as well as a small monument at the site of the courthouse are all that remain of Dobbs County.

We’re reminded that things don’t always stay the same…and this is one of the stops on Backroads Carolina.

backroads carolina A

backroad is a

secondary type of road, usually found in rural

areas.

In North Carolina, where they are also referred to as “blue

roads”, the

roads are often constructed of gravel.

Join us as we bring you the new seriesBackroads Carolina! page 9

backroads carolina

written & photographed

by Cindi Pate

Along Highway 24 in Oakboro, North Carolina there is a little corner - Red Cross - that can heal a “Pickers”soul.

Don’t just take my word for it - ask Mike & Frank from History Channel’s American Pickers, they can testify!

In the late 1700’s, Red Cross was a community that was thriving and was used as a junction for transportation. Of course, this was before the days of paved roads and road conditions were not good.

The name “Red Cross” came from the slick and red clay making it hard to travel during wet weather.

Red Cross was used primarily in the beginning for agricultural and is still used for that even now.

Dan Hinson owned one of the largest stores at the crossroads of Hwy 205 and 24/27 (Red Cross Road) and is still standing today. Built in the early 1900’s., Mike Hinson, grandson of Dan Hinson, is still running the store today.

The Church on the opposite corner was added to the community in 1969.

In the mid 80’s, Mike started filling the corner store lot with all the things he “picked” up from here or there - growing the corner lot to be a “pickers” dream come true.

Every Friday & Saturday in October + Halloween Night.

The

Trail of Fears Remember, the regular (non-haunted) mazes will also be open along with all of our other fun activities!

Fall Bazaar Pleasant Grove

October 12th

Saturday,

9am - 2pm

1100 Pikeville-Princeton Rd Pikeville North Carolina

Handmade Biscuits for Breakfast and Handmade Soups for Lunch!

Holiday Crafts - Jewelery - Pottery Children’s Boutique Clothes - Ladies Fashions - Rada Knives - Kitchenwares - Candles - Beauty Products and much more

Homemade Breakfast & Lunch will be available for purchase Contact Marsha Sauls at 919-222-8837

Photography & Food Styling by Cindi Pate, Melissa Plaszek, Wendy Perry and J Paul Abrams

Brunswick Stew

by Cindi Pate

Ingredients: 4 lbs chicken thighs with skin removed flour for dredging 1/3 cup peanut oil 4 cups fresh unsalted chicken stock—or 2 cups canned chicken stock and 2 cups of water 1 cup dry fruity white wine—or 1 cup English pale ale 1 28 oz can diced plum tomatoes (without the juice) 2 medium potatoes, peeled and cut into ½ inch cubes 2 cups yellow onion, diced medium 3 medium size carrots, peeled and cut into 2 inch chunks 3 ribs celery, diced medium 2 cups fresh or frozen butter beans (use baby limas if you can’t find butter beans) 2 cups fresh or frozen corn kernels 2 dried bay leaves (If they have been in your kitchen for more than six months, get some new ones) ½ tsp dried rosemary 1 tsp dried thyme 1 tsp cayenne pepper ½ tsp fresh ground black pepper 1 medium yellow summer squash, split along the vertical and cut into

one inch chunks—or ½ cup fresh or frozen okra 3 cloves fresh garlic, minced Method: 1. Place the flour in a large paper bag, like the ones that you get at the supermarket.

Add the skinless chicken thighs and secure the bag at the top to prevent the flour from escaping. Shake the bag until all of the chicken is coated evenly with flour.

2. Heat the peanut oil in the Dutch oven over a medium heat. Shake any excess flour from the chicken pieces and place them in the oil, without crowding, and brown evenly on both sides. You will find it necessary to do this in two batches, adding additional oil as necessary. Take care to periodically scrape the bottom of the pot to prevent any sticking matter from burning. After browning, set the chicken aside on paper towels to drain.

3. Deglaze the bottom of the pot with two cups of chicken stock, then add the remainder of the chicken stock, the wine, and the chicken pieces. Bring the stock to a boil, then reduce the heat to a point that will

maintain the stock at a slow simmer. (Slow simmer means no bubbles popping at the surface.) Cover the pot and simmer the chicken until tender, between 45 minutes and one hour.

4. Turn off the heat and remove the chicken to a platter to cool. Carefully remove all the fat and scum that is floating on the surface of the stock.

Return the stock to a boil over medium heat, and add the diced tomatoes, potatoes, onions, carrots, celery, butter beans, corn, and seasonings.

Return the stew to a slow simmer until the vegetables become tender, about 45 minutes. While the vegetables are cooking, remove the bones from the cooled chicken.

5. Return the chicken to the stew, along with the squash and garlic, and continue simmering until the squash is tender, but not mushy. Adjust seasoning with salt and fresh ground black pepper. Turn off the heat, cover the stew, and let it sit for at least one hour before serving. Slowly reheat if necessary.

In a large bowl, dissolve: 1 packet active dry yeast (2 and 1/4 teaspoons) in 1 and 1/2 cups warm water Mix in: 3 cups all-purpose flour and 1 and 1/2 teaspoons salt Stir with a wooden spoon until well blended

Crusty Dutch Oven Bread

By Melissa Plazeck

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” ~M.F.K. Fisher This is a very easy recipe that yields a gorgeous loaf of crusty bread! This is the perfect bread to make on a lazy day off when you don’t plan on leaving the house. Stay in your jammies, watch old movies or read a good book, write letters, knit… It takes between 8 and 18 hours for the dough to proof, so it’s a good idea to mix up the dough before you go to bed to give it a head start while you sleep…

The dough will be shaggy and sticky. Cover bowl with plastic wrap and allow to proof in a 70 degree room for 8 – 18 hours. The dough is ready for the next step when the surface is dotted with bubbles. Flour a work surface.

Place dough on it. Fold it over on itself twice. Cover loosely with plastic wrap, and allow to rest for 15 minutes.

With floured hands, shape into a ball. Place a clean dish towel in a big bowl and sprinkle a little cornmeal over so you have enough to coat the underside of your loaf.

Place the dough ball, seam side down, on towel inside the bowl and sprinkle the top of the loaf with a little more cornmeal.

Cover with the other end of the flour sack towel, or cover with another clean flour sack towel.

Allow dough to raise for 2 hours in a warm spot. This is when I turn the oven on. I set the dough bowl on one of the burners and the warmth from the oven is the perfect temp. to encourage the dough to double in size. You know the dough is ready to bake when it doesn’t readily spring back when poked with your index finger.

Heat oven to 475 degrees F. 20 minutes before the dough is done rising, place your Dutch oven (6 quart size) in the oven to get it ready for the bread. When dough is ready, remove pot from oven, lift off lid and place bread dough in the pot, seam side up. Shake gently a couple times to evenly distribute the bread. Cover and bake for 30 minutes. Remove lid and bake for another 20 minutes. The bread should be beautifully browned. Remove to a rack and allow bread to cool one hour prior to slicing and serving.

Learn more about Wendy Perry and Throw Cooking Nekkid Food at www.throwcookingnekkidfood.com

Skillet Gingerbread Drop Biscuits with Lemon Butter Fluff

a tray of “Spookie Whoopies!”

No matter how you serve these, your family or company will be pleasantly surprised with these tasty biscuits.

by Wendy Perry

(shown are tea-size biscuits)

Yield: About 4 dozen bite-size tea biscuits or 2 dozen suppersize biscuits

BISCUITS: 3 cups Southern Biscuit® Formula L Biscuit Mix tablespoons baking powder 1 teaspoon baking soda 2 teaspoons ground ginger ¼ cup (packed) brown sugar, light or dark ¼ cup molasses 1 cup applesauce

These biscuits are quite versatile and can be served many ways.

Bite size biscuits can be offered at tea parties or fru-fru holiday soirees, while larger supper-size biscuits sit especially well alongside pork suppers. When filled with Fluff, they make a nice casual fall dessert…. and from start to finish, can be made and ready to eat in 30 minutes. The Lemon Butter Fluff can be passed with a basket of biscuits, or, used as a filling to make fun Whoopie Pies too. Tint it orange for Halloween party treats and throw out

Lemon Butter Fluff by Wendy Perry 2 tablespoons butter, softened 3 tablespoons instant lemon pudding mix*

juice of 1 lemon zest of 1 lemon 1/4 cup sour cream* To make BISCUITS: Preheat oven to 425. Place cast iron skillet into oven to preheat.

In mixing bowl, combine all dry ingredients. Gently stir in molasses and applesauce until mixture is blended and wet being careful not to overwork the dough. Remove hot skillet from oven and lightly grease. For tea-size biscuits, drop mounds of dough into hot skillet, about 1heaping teaspoon in size, so that each mound is almost touching the next. As they cook, they will reach over and ‘touch’ each other. For supper size biscuits, drop by 1 heaping tablespoon in size. For tea-size, bake about 9 minutes, and about 11-13 for supper size.

Serve with crock of Lemon Butter Fluff!

Using a wooden spoon, gently move the bird a couple times to prevent sticking.

To make LEMON BUTTER FLUFF: Add pudding mix to softened butter and blend together with a fork. Stir in lemon juice and zest.

Fold in sour cream and mix all well.

This can be made a few days ahead of serving and is better if it does sit for a while for flavors to meld. Sit out at room temperature for at least 30 minutes before serving to let the fluff soften.

This can be passed with biscuits as you would any butter, or, slice biscuits and use this as a filling for Whoopie Pies! *To reduce calories, you can sub sugar-free pudding mix (2 T. instead of 3) and low fat or fat free sour cream.

Dutch oven chicken

by Melissa Placzek

It’s so simple, I think this may become one of your favorite recipes…ready?

In a Dutch oven: Heat 3 Tablespoons extra virgin olive oil Brown a whole, organic, free range chicken breast down for about 4 minutes.

Flip and brown an additional 6-8 minutes.

Turn off heat under chicken.

Pour a cup of white wine or beer over top.

Sprinkle generously with: garlic powder onion powder Italian seasoning paprkia a pinch of nutmeg seasoned salt freshly ground black pepper

& a dash of cayenne Now…top with fresh carrot and celery slices cut on an extreme diagonal (Just like my friend Suki taught me) 8 chopped green onions 4 Tablespoons pesto & a couple fried pieces of bacon, crumbled.

Cover and cook in a 350 degree oven for 60-80 minutes or until meat thermometer reaches 180 degrees when tested in various fleshy spots.

Dutch Oven Peach Cobbler

By J Paul Abrams

Ingredients: 4 cups fresh NC peaches brown sugar cinnamon 1 box yellow cake mix 1 stick butter - Peel and slice the peaches and place in a lined Dutch oven - Sprinkle brown sugar and cinnamon over the peaches - Dump the boxed cake mix over the peaches and distribute evenly - Place pats of butter evenly spaced on top of the cake mix

d j

TIP:

You can cook corn

bread, biscuits, and dumplings on top of soups, chili, stew, and such when baking or cooking on an open fire in your dutch oven..

- Cover the Dutch oven with the lid - If cooking outdoors: Place fire embers or charcoal briquets on a sheet of foil and place Dutch oven on top (make sure the embers aren’t actually touching the bottom of the Dutch oven as this will create hot spots and uneven cooking). Place more embers or charcoal briquets on the

lid. Cook for 60-90 minutes (depending on heat), turning the oven 1/4 turn and the lid 1/4 turn in the opposite direction every 15 minutes until done.

- If cooking in the oven: Bake at 350° for 60 minutes (or until done) Serves: 8

Puffed Dutch Pancake

by Melissa Placzek

I started making this puffy breakfast pancake when Jeff and I were first married. The perfect weekend indulgence for your family, or for a fancy company brunch. Don’t use an electric mixer for this as the ingredients can be over mixed too easily, causing the pancake to become tough. Hand mixing is best for this recipe.

One of our favorite breakfast treats!

A puffed Dutch pancake with lemon syrup! for the dutch baby: 1/2 cup butter 6 large eggs 1 and 1/2 cups milk 1 and 1/2 cups all-purpose flour

Place butter in a cast iron skillet or glass pie plate and set in a preheated 425 degree oven. In a large mixing bowl, lightly beat eggs with a wire whisk. Add milk and flour. Mix with a wire whisk until large clumps disappear and the batter is fairly smooth. Don’t over-mix or your Dutch Baby will be tough.

Carefully remove pan from oven and pour batter into the hot, melted butter.

TIP:

d j

for the lemon syrup: juice of two lemons powdered sugar

Return pan to oven and bake until well browned and puffed on the edges, 20 to 25 minutes, depending on pan size. Cut into wedges and serve with the lemon syrup!

Fresh berries are a wonderful addition to this romantic breakfast dish.

Never put soap in your cast iron.

To make the syrup ~ juice the lemons, discard seeds and add powdered sugar, a Tablespoon at a time until the syrup tastes sweet enough to you. Mix with a wire whisk.

You will taste it for

Learn more about Melissa Placzek and find more of her recipes at

Dutch oven or pan.

www.chindeep.com

several meals afterwards. Use heat to help clean, dry, and sterilize the

Chocolate Skillet Cake

by Melissa Placzek

{for the cake:} 1/2 cup unsweetened cocoa powder 2 oz. dark chocolate bar, coarsely chopped

2 teaspoons instant coffee or espresso powder 1 and 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 cup + 2 Tablespoons butter, room temperature 1 cup packed, brown sugar 1/4 cup white sugar 1 teaspoon pure vanilla extract 3 large eggs 1/4 cup + 2 Tablespoons buttermilk 1 teaspoon cinnamon Preheat oven to 350 degrees F. Butter and flour a 10 inch cast iron skillet. In a small bowl, combine cocoa powder, chopped chocolate, espresso powder and 3/4 cup very hot water. Whisk until melted and combined completely. Allow to cool.

In a separate bowl, mix flour, soda and salt.

In the bowl of a Kitchen Aid, using the whisk attachment, beat the butter until creamy. Add sugars and vanilla. Beat until fluffy. Scrape bowl. Add eggs and beat until just combined. Add the cooled chocolate mixture and buttermilk. Mix until just combined. Add the flour mixture and mix until evenly combined. (You may have to do the last bit of mixing by hand to insure you get all of the ingredients evenly distributed and scraped off the bottom of the bowl.)

Pour into prepared skillet. Bake for 40-45 minutes, turning the pan halfway through cooking time. Use a wooden toothpick or skewer to check for doneness. Cool completely before frosting. for the chocolate buttercream:

Butterscotch Pecan Skillet Pie

by Wendy Perry

d j

TIPS:

•Stir a Dutch oven simply by spinning it back and forth in your hand with the lid still on.

•You can always reseason a Dutch oven like you would a new one.

•Never store a Dutch oven wet; it will rust overnight

1 1/2 cups pecan pieces 2 tablespoons flour 3 large eggs -- beaten till frothy 1 11 ounce bag butterscotch morsels 1/2 cup brown sugar 1 stick butter -- melted, cooled 1 teaspoon vanilla 1 unbaked pie shell Preheat oven to 350.

Spray 8”-10” cast iron skillet; place crust into prepared pan.

In medium bowl, mix pecan pieces with flour. Add remaining ingredients and mix well.

Pour into pie shell and bake 350* for 40-45 mins.

Let pie cool before slicing as it is easier to cut at room temperature.

Braised Italian Sausage Stew

Learn more about J Paul Abrams and Forever Grilling at www.facebook.com/4evercooking - also check out his feature in this issue of DHM

by J Paul Abrams

Ingredients 1 package(s) mild Italian sausage links, coin sliced 2 tablespoon(s) extra-virgin olive oil 2 medium onions, coarsely chopped 4 medium carrots, cut into chunks 4 small parsnips, cut into chunks 8 ounce(s) baby Bella or white button mushrooms, halved 2 stalk(s) celery, cut into chunks 3 cup(s) chopped Swiss chard, stems removed, roughly chopped 1/2 cup(s) barley, uncooked 1 28-ounce can(s) Italian plum tomatoes (in juice) 1 14 1/2-ounce can(s) chicken stock 1 cup(s) dry white wine 1 teaspoon(s) Italian seasoning 1/2 teaspoon(s) ground black pepper 1/2 teaspoon(s) salt Preparation 1. Heat oil in a large Dutch oven over medium heat. Add

onion; cook 3 minutes or until slightly soft. Add sausage links to pan; cook 12-14 minutes or until sausage is browned and almost cooked through.

Remove sausage links to cutting board and allow them to cool before coin slicing.

2. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock,

wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients.

3. Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked.

Serve with crusty Italian bread.

Wilson County Fair September 17 - 22 Celebrating 80 Years! www.wilsoncountyfair.com

Lenoir County Agricultural Fair

September 17 - 22 Celebrating 58 Years! www.lenoircountyfair.org

Duplin County Fair October 16-19 Celebrating 80 Years! www.duplinfair.com

October 11 & 12, 2013

Eastern Carolina BBQ Throw Down

Downtown Rocky Mount Rocky Mount, NC www.bbqthrowdown.net

Rose Hill, North Carolina

home of the worlds largest frying pan The North Carolina Poultry Jubilee Celebrating our 50th Anniversary this year! ... at The Town Square in Rose Hill , NC- Friday Evening, October 4th & All Day 11am -11 pm on Saturday, October 5th!

Briley’s Farm Market 5290 Old Pactolus Hwy Greenville, NC 27834 www.brileysfarmmarket.com Kens Korny Corn Maze 3175 Benson Highway Garner, NC 27529 www.kenskornycornmaze.com Naylor Family Farms 5976 US 401 N Fuquay Varina, NC 27526 www.naylorfamilyfarm.com

30 Acres and a Mule Farm 125 McGowan Road Jacksonville, NC 28540 www.30acremule.com

Clayton Fear Farm 1620 Loop Road NC 27527 www.claytonfearfarm.com Hubb’s Corn Maze 10444 N. US 421 Clinton, NC 28328 www.hubbscornmaze.com

Area Corn Mazes

with J Paul Abrams

Dutch Oven Cookin’ We use a Dutch Oven a lot around the house, it’s not just for the great outdoors you can use one in the driveway at home.... Select a cast iron Dutch oven with a good lid and handle. The lid should have a lip on the top so it can hold coals while cooking. This will allow you to actually bake in the oven. Size is up to you but a deep 12 inch oven holds plenty of food for a small group. When you get a new Dutch oven, it needs to be prepared or “seasoned” before you use it. First you need to rinse the inside of the oven and lid with plain water, you never want to use soap in your oven.

Heat the oven over a fire preferably with a low heat to remove all of the water and sterilize it. Now coat the inside of the bottom and the lid with a light coat of oil. Almost any oil will do such as corn oil, peanut oil, or canola oil. Heat it over low heat for a few hours. Wipe out excess oil, apply a new coat of oil and heat it again. If you do this indoors and have the time place it in an oven at about 250 degrees for four hours and repeat the process three times.

When you are all done you should have a nice smooth black coating on all of the surfaces that will touch food. Maintain and protect that surface. Successful Dutch oven cooking requires some knowledge of heat and flame. The cook must be able to judge the heat and adjust to the situation. Cooking is easiest if you use charcoal but wood coals work fine.

Wood coals from mesquite and oak

are much better at holding heat than some of the softer woods like elm. Ideal coals are all white with no flame. A high flame is generally too hot for most cooking. Try not to use a high flame fire except to rapidly heat a pot for cleaning or to get a pot of beans or rice going quickly. Many foods like beans, chili, stews, soups, rice dishes, and noodles can be cooked easily with heat from the bottom of the pot. Just place the Dutch oven on coals to cook these. Remember that a Dutch oven holds a lot of heat in the sides and lid. You can move it off of the coals before it is finished cooking and let it finish with just the heat of the pot.

The Dutch oven really shows off when you use it to bake. Almost anything that you bake at home can be cooked in a Dutch oven.

You can make bread, cornbread, muffins, pizza, potatoes, sweet potatoes, onions, apples, chicken, pot roast, Cornish game hens, or fresh “roadkill”. To bake in a Dutch oven you put some coals under the oven and more coals on the top. This will allow the heat to be distributed above and below the

J. Paul Abrams is VP of Sales for Nephew’s BBQ Sauce and Rub Company.

He is a Cooking Judge, a Certified BBQ Judge for KCBS and the SBN , TV Host and a contributing editor. We are excited to have him join us for our Grilling Series.

oven and provide more even heat to whatever you are baking. Adjust the amount of heat by changing the amount of coals on the top and bottom. This is always tricky and experience and judgment are necessary. If you are uncertain about this, start with 4-6 coals under the oven and 12-15 on the top. To estimate the heat of a Dutch oven place your hand about 6 inches over the coals on the lid and count, one thousand one, one thousand two, one thousand three,.. Remove your hand when it is uncomfortable. One is hot, two is moderate, three is low heat. Below that you are probably not cooking much just warming up. It is usually necessary to coat the oven with oil before backing. However, some recipes especially bread call for a coating of flour instead. A flour coating will burn but the bread cooks fine and cleanup is easier than you might expect. You can also flip the lid of the Dutch oven over and set it on coals to use it as a frying pan. Cook bacon, sausage, eggs, and pancakes on the lid like you would a frying pan. Another way to use a Dutch oven is as a deep fryer. You fill the oven half full of oil preferably peanut oil. Heat it very hot to deep fry grass carp, chicken, donuts, French fries, onion rings, hush puppies, or whatever.

Drop a kitchen match in the oil and if it lights on the oil then it is hot enough to deep fry. Be careful this is really hot and dangerous! Cleaning a Dutch oven works best over a hot campfire. Put about an inch of water in the pot, heat it until it boils, scrap out the pot, and rinse. Repeat these steps about three times to get it really clean. Use anything abrasive to scrap the pot - a scrub brush, oak leaves, a handful of sand, or salt all

work fine. Be careful not to burn yourself.

Tips and Tricks

•Never put soap in a Dutch oven.

You will taste it for several meals afterwards. Use heat to help clean, dry, and sterilize the Dutch oven.

•Never store a Dutch oven wet; it will rust overnight.

•You will want a small shovel preferably with a long handle to move coals. I use a product called Koal Keeper… handy little tool that allows you to scoop up a shovel full of live coals and shake the ashes through the grate to preserve the live embers… want one drop me an email……

•A lid lifter or a long handled pliers are better than using a stick.

•Always wear a bandana, also called neckerchief, to use as a hot pad, scraper, dishcloth, coffee strainer, sling for a broken arm, snot rag, or dozens of other purposes.

•Stir a Dutch oven simply by spinning it back and forth in your hand with the lid still on.

•You can always re-season a Dutch oven like you would a new one.

•You can stack Dutch ovens on top of one another to save heat and coals.

•Cover the Dutch oven with aluminum foil to hold the heat in when you are short of coals or are in a hurry.

•Line the inside of the Dutch oven with foil to avoid most of the cleanup.

•Think ahead about preparation.

You may want to brown meat or cook the whole meal at home and freeze it. Just heat it up at

the camp site.

•Prepare dry mixtures in zip-lock bags ahead of time. Write mixing directions on the bag and use the bag as a disposable mixing bowl.

•Fajita spice and cinnamon are magic spices. They can be used in almost anything.

•You can cook corn bread, biscuits, and dumplings on top of soups, chili, stew, and such. glisten. For added measure, brush fish and shellfish lightly with olive oil before placing on the grill.

It’s State Fair time - and this year’s theme is HOMECOMING!

home·com·ing [ hom kùmming ] return home: the arrival home of somebody who has been away

Photography by Randy Bryant

Odom Farming Co, Inc Fall Farm Tours We are now booking groups for fall farm tours. If your class or group would like to visit the farm for fall fun, check out the options below!

Educational Package - Perfect for schools or home school groups who are trying to make learning about plants fun! This package includes: x Wagon ride around the farm to the maze. x Walk through the large corn maze. x Fun scavenger hunt around the farm to learn about how agriculture effects the kids daily lives. x Chance to plant a strawberry plant to take back to class (one plant per class). x Time on the playground for free play. x Trip to the pumpkin patch for a free small pumpkin to take home. x Cost is $7/person.

Corn Maze Fun Package - Great for groups just wanting to have fun and fellowship. This package includes: x Wagon ride around the farm to the large corn maze. x Walk through the large corn maze. x Free play on the playground. x Trip to the pumpkin patch for a free small pumpkin to take home. x Cost is $6/person Pumpkin Patch Fun Package - Great for younger children who might not be up to the maze. This package includes: x Wagon ride around the farm to the pumpkin patch to choose a larger sized pumpkin to take home. x Walk through the kids sorghum maze. x Free play on the playground. x Cost is $5/person.

To book please e-mail odomfarmingcoinc@gmail.com or give us a call at 919-738-2905.

Please make sure to mention which package you would like. If you have any questions let us know. We’d love to hear from you!

d

call 919.222.5235

919-222-5235 www.facebook.com/crownphotography

down home Vol 4 -Issue 6 July/August 2012

FREE

magazine

keeping it down home - from the Sandhills to the Crystal Coast

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Down Home Magazine

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Eastern North Carolina!

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Covering Topics & Events from the Sandhills to the Coast!

Supporting & Promoting Local - Local - Local Follow US ONLINE

We Proudly Support the Arts!

Market Day

October 05, 2013 1:00am till 7:00pm What: A celebration of life and commerce in Faison, N.C., an idyllic small town located in the northwest corner of Duplin County, at Exit 355 off Interstate 40.

- featuring food and fun for the whole family.

Hannah Naylor, Owner 910-627-3836 Natural Handmade Soaps, Lotions, Lip Balms, Body Butter, Bath Bombs, Shaving Soap & more

www.NCSoap.weebly.com

Hackle Computer Service Home / Small Office PC Service www.HackleComputerService.com On-site, Drop-Off, Remote Support Options, Pickup & Delivery, Helpdesk Service Call/text (919) 429-9836 Email: service@hacklecomputerservice.com 1819 Friendly Rd Goldsboro, NC 27530

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Virus Removal Repair Crashes & Blue Screens Tune-up/Cleanup Services Hardware repair/replace New system setup Wireless Networking And Much More

OCTOBER 17-27

ncstatefair.org