Matt Smith, Pioneer Chef

For the past month or so, members of the family have been used as human guinea pigs! My son, Matt Smith, has been exploring the world of Dutch oven camp stove cooking! He's always been a really good cook. He instinctually knows what spices complement each other and his dishes are never bland.

About a month ago he purchased his first Dutch oven at Lodge Outlet Store in historic downtown South Pittsburg, TN. South Pittsburg is world famous, as the home of the annual Martha White & Lodge Cast Iron Cornbread Festival.

In 1896, Joseph Lodge opened the first cast iron factory. It was also called The Blacklock, after Lodge's pastor. The factory has survived by expanding its offerings through the years and is now looking to have a major expansion in the town.

Matt first cooked in this outdoor style with Chris Potts, who works with his boy's scout troop. Once he purchased his first Dutch oven, it's been on!! The pot can be of various sizes, lidded. Charcoal is heated to ash stage, then a certain number are placed beneath and on the lid of the oven. The number of coals and the amount of time the coals are on & under the oven create the desired heat. Here's a photo of the pork tenderloin he cooked. It was marinade injected, then cooked in his 12" Dutch oven.

One night, we had Mountain Man's Breakfast - a casserole of bacon, eggs, onions, cheese, ham bits and other goodies layered and cooked. Sunday Matt treated the Fairview Warrens to 2 big fat hens cooked Dutch oven style & a peach cobbler cooked in his smaller oven. It was yummy!!