Little Pine D.O.G.s offers fellowship, fun, and food

Visit the Daingerfield State Park the first Saturday of any month, and you will find a group gathered, patiently waiting and watching coal-covered pots cooking over open pits.

No, you have not been transported back to the days of the old west, when open fire cooking was their only choice. You have stumbled upon a meeting of the Little Pine Dutch Oven Gatherings, or Little Pine D.O.G.s. Little Pine D.O.G.s is the name of the Dutch Oven Gatherings group that meets at Daingerfield State Park.

The Dutch oven is believed to date back to the early 1700s in Holland. How and when it came to the United States is unknown, but supposedly Paul Revere created the flanged lid and the final design of the oven. As Americans moved west and expanded into the new world, the Dutch oven became a valuable commodity, being a popular trade item with mountain men and Native Americans.

As the United States expanded, this tool was taken along. When pioneers, homesteaders, miners, and ranchers moved west, the Dutch oven was one of their most valuable items especially since entire meals could be cooked in them. Anything that can be cooked at home can be cooked in a Dutch oven.

Most Dutch ovens are cast iron, and are cooked in a pit so the heat can encompass the oven. Coals are typically even stacked on the lid to ensure the even cooking temperature.

Little Pine D.O.G.s recently held their second annual Dutch Oven Cook- Off at the State Park on July 2. The cook-off featured eight different teams of cooks, and each had the opportunity to enter a main dish, dessert, of both. There was even an under 18 category, as well. For the competition, the teams offered up a variety of main dishes, from spaghetti to cheesy chicken and potatoes, and broccoli and rice casserole and meatloaf. The winner of the main course was Doug and Candy Scott, whose Cowboy Chicken was deemed the top by a panel of five judges. Second place in the main dish category went to Doc Walden’s entry, Kang Ranch Beef Pasta.

The desserts were just as varied and unique as the main dishes, and showed the versatility of the Dutch oven. Linda McDaniel’s Peach Crunch Cake received top honors, and Missy Minick’s Sausage Blueberry Cake took second place in the desert category. Alicen Bean won the 18 and under category with her Preacher’s cake, which was topped with blueberries and strawberries over a white icing for a patriotic presentation.

The Little Pine D.O.G.s meet the first of every month for fellowship and food. Each participant cooks their own choice of foods, and they even have kits that include a Dutch oven and ingredients for a simple cake that can be borrowed by anyone who wishes to give the experience a try. After the meals finish cooking, they enjoy fellowship as they partake of the dishes cooked that day.