Bears Blackpot Dinners

About the Book

Bears Blackpot Dinners Barry “Bear” Williams

About the Author

Barry “Bear” Williams grew up in the town of Logan, settled in the high mountain valley of northern Utah. Logan is home of Utah State University and the International Dutch Oven Society (IDOS). Dutch oven cooking has become almost a part of his daily life. When talking to people about ovens and what they can do with them he has often been heard saying “Anything you can cook on your stove or in your oven, I can do in a Dutch oven, plus I can make ice cream.” Dutch ovens have been a part of American history since the early settlers came to the “New World” from Europe and England, originally with either a flat or rounded bottom. In the mid 1700’s, three legs were added to hold the pot above the hot coals. Today the pots are just about the same, with three legs, and a flanged lid has been added to keep ash from falling into the food when the lid is lifted. The aromas of great food fill the air of camp grounds, scout camps and back yards all through the year. The Dutch oven is a year round cooking tool to create everything that your mind can dream up. When cooking, just always keep in mind the quote from Cee Dub Welch: “If it smells done, it’s done. If it smells burnt, it’s burnt. If it don’t smell, it ain’t done!”