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
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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