Beginning this fall between the dates of October 26 through 30, have an opportunity to relive a part of America’s heritage on the banks of the Red River in Southwest Oklahoma. Come learn the art of Dutch oven cooking and camp layout and also the skill of being a ranch cook or catering. The camp training starts on Thursday night with a meal prepared around an authentic chuckwagon of steak,beans, sourdough biscuits, potatoes and peach cobbler. You can experience the exact same conditions as on a working ranch, you’ll be sleeping in a cowboy teepee with a bedroll. The morning’s start early with a wake-up bell at 5:15.
Space is limited, so a limit of 4 people will be in place for the training.

Kent Rollins

Visit Kents Website: www.kent rollins.com

or call
Kent Rollins at 580-688-3693 or
Jay Snider at 580-464-3103

Call early and learn from two of the best ranch cooks in the country.
Hope to see you this Fall on the Red River

We Thank Our Sponsors for all their Support

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Itinerary

Wednesday

Chuckwagon "Bootcampers" to arrive Amarillo, Texas no later Than 3:00 p.m.

Evening: Settle in, unpack (You won't need much- see "What to bring"). While your doin' that, Jay and me will prepare
the evenin' meal.We'll sit around the campfire and talk about the next few days...answer questions
and have some Cowboy Coffee.
Lanterns out 9:00 p.m.

Thursday
5:15 a.m. - WAKE UP call
With coffee and breakfast
Followed by introduction of cast iron care and seasoning, Camp layout,
and the different types of wood/cooking times

Mid morning we'll split the group at the 2 wagons and start the basics

Biscuit making and cooking
Cooking times and wood variables
Main dishes
Seasoning of meats and vegetables

BREAK FOR LUNCH

Back to Basics:
Quantity of food(s) per individual, and sizes of Dutch ovens
Desserts and casseroles

START PREPARATION OF EVENING MEAL

This evenings meal will consist of chicken fried steak, mashed potatoes, beans, bread and cobbler.
and guess who is cookin"

CAMP CLEANUP AND VISITING AROUND THE FIRE
Lanterns out 9:00 p.m.

Friday
5:15 a.m. - WAKE UP call

We'll pair off and start breakfast... both groups will prepare scrambled eggs, bacon, and biscuits

THEN...clean-up of cast iron and wash breakfast dishes

Break
THEN.......................................................

Dutch oven cooking of bread

Sourdough cinnamon rolls

Lessons in seasoning of cast iron

Followed by................................................................................................................

Lunch Preparation

Stew and cornbread and brownies

followed by one of our favorite activities...................Clean-up

Break

Afternoon

STEAK COOKING OVER OPEN FIRE
with
Baked potatoes in Dutch oven
Mexican cornbread and beans

"Smoker" Night
Kent's 1000 gallon converted propane tank isn't exactly what everybody uses at home, but you'll get the basics on smokin' meats and fish... The neighbors will want to know how you turned that standard Walmart biscuit into something delicious!

and are all time favorite..............................................Clean-up

Lanterns out 9:00 p.m.

Saturday
5:15 a.m. - WAKE UP call

Pair off and start breakfast pancakes and sausage

Clean-up

Break

Practice on bread making

Cobbler making

Cooking of product

Break

Methods of conserving coals and managing fire for production
Of new coals, fire pit layout and coffee making.

Students will combine into one group and prepare food for guest coming in on Saturday night. Entertainment will be provided after the meal, students will be responsible for cooking and serving of a meal for 15 to 20 guests.

PRESENTATION OF AWARDS AND DIPLOMA’S

CLEAN-UP AND LIGHTS OUT

Sunday

Sunday Morning
6:00 a.m. - WAKE UP call
Breakfast will be served by instructors
Clean-up and break camp, get ready to go back to Amarillo.

Please schedule your return Flight after 2:00 P.M.

THERE WILL BE NO ALCOHOLIC BEVERAGES ON THE CAMPSITE.

What to Bring:
Jeans, Long Sleeve Shirt, insect repellent, pillow (if you need one), and personal items including a roll of toilet
paper. We will be camped on the open range, sleeping in bed rolls and teepee. A simple gravity shower may
be available for Sunday before you leave.

If your inclined to read up a little or do some research...here are some suggestions and interesting websites.
Lodge Manufacturing...Read about different types of Dutch Ovens...How to use...Care....much more.

 

Testimonials
What Rollin's BootCampers are saying about their "Experience"

October 2005
Just returned from the October bootcamp. I'll allow that I've traveled
further and spent more money on vacations. But I've never learned so
much, eaten so well, nor fellowshipped with better folks. John Williams

I just completed Kent Rollins Chuckwagon boot camp. It was great. I really learned how to make bread and a lot of other things.
I would rate this as a 9.5 on a scale of one to ten. Everything was hands on and the food we made was great. Kent is also a great entertainer and we had lots of laughs. We met some past participants and recieved some real good input. Andy Phelps

I just wanted to pass a note on how much fun I had at Kent's class March 23-27 2005. I drive over 1100 miles from California
to attend and it was worth it. Kent made me feel very comfortable and the others that attended were like old freinds as we
talked over a great cup of coffee. I will practice, as Kent says to, and pass the knowledge to my kids. This method of cooking
needs to passed on and the way this great country worked and grew. Thanks again, Todd Shook

I rate Kent Rollins Bootcamp way above a 10. Wish I was back there now. Great people and new friends for life. T.Osbon

Real treat is being out, listen' & learning with Kent & having the opportunity to meet his family & friends, all which you will welcome & appreciate. Kent's bootcamp is an excellent place to learn to do more than "fry meat and boil coffee." David Chapman

I attended Kent Rollins Chuckwagon Bootcamp October 27th through October 31st and would like to comment on the experience...
I didn't go expecting a vacation. I intended to develop my cooking skills with an eye on getting into the specialty catering/entertaining business. The money I spent was well worth it. My expectations were met and exceeded. Kent Rollins is the real deal. I learned chuckwagon cooking from the best in, a hands-on repetitive manner. I came away with skills and ideas I can actually use. I am currently in the process of purchasing my own wagon and equipment and I am already booking events. It wasn't a vacation, it was better. I give Kent and his Boot Camp my highest recommendation. Roger Byrd Baxley, GA

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