June 2011

By Danny McCranie

Danny McCranie (left) with son Will. Photo: Lee Dodds.

Scouting plays a very large and important role in the McCranie family. I began working with Cub Scout packs about the time my son, Will, was born in 1990 and became a registered leader when he joined a pack as he entered the first grade in 1996. I served as the Tiger Cub Coach for one year and as Cubmaster for two years when we lived in Norcross. In 1999, we moved to Peachtree City and joined Pack 75, where Will concluded as a Cub by earning the Arrow of Light, Cub Scout’s highest award. (I served as an Assistant Den Leader.) I became an Assistant Scoutmaster in Troop 175 when Will joined it the following year. Four years later, I became Scoutmaster — a position I continue to enjoy even though my son has long since moved on. The troop has matriculated 55 Eagle Scouts under my leadership and it has been my great privilege to know each of these fine young men.

Will achieved the rank of Eagle Scout in 2004 and has remained active in Scouts, including many leadership jobs in the Flint River Council, like Lodge Chief for Ini-to Lodge of the Order of the Arrow. For the fifth summer, he’s heading back to Philmont Scout Ranch, where he was a Ranger the last two years and will be a Ranger Trainer this year.

My wife, Marsha, has been a Girl Scout Troop Leader for nine years for our daughter Maria’s troop. They have eight girls on schedule to earn the coveted Gold Award next year. Maria earned her Bronze Award in 2009 with a project for a local therapeutic horse ranch and her Silver Award in 2010 with a landscape and conservation project at the PTC United Methodist Church Scout Lodge. The Girl Scouts of Greater Atlanta recognized us as an Outstanding Scout Family in 2009.

[In honor of Father's Day, we asked Danny to share one of his favorite recipes for our Food Page.]

McCranie Dutch Oven Pork & Chicken

“Outdoor cooking is one of our favorite pastimes and we particularly enjoy Dutch oven cooking,” says Danny. “This is one of our favorite recipes. As noted, you can also prepare it indoors if you prefer.”

This is prepared in a #12 deep Dutch oven. Serves 8-10.

Olive oil as needed
8 pork chops
8 skinned chicken breasts
8 skinned chicken thighs
Pepper, paprika, salt, garlic powder, and any other desired spice in the “chuck box” (or home spice rack)
At least one 15 oz can of tomato sauce (maybe two)
1 large sweet onion
1 package of mushrooms
1 green pepper

Chop onion, mushrooms, and pepper to a size that you like. (We try not to get them too fine as they are going to cook down to nothing anyway.) Heat oil in the bottom of the Dutch oven and lightly brown the chicken and chops, after seasoning them to taste. (You’ll need to do this in batches.)

Layer the chicken breasts, then the chops, and finally the thighs into the Dutch oven, covering each layer with tomato sauce and chopped vegetables. Then add tomato sauce as needed to get about 1½ inches in the Dutch oven.

Place it over hot coals and add an equal amount to top for even baking. For cooking indoors, use a 350-degree oven. Cook for a minimum of 45 minutes, or longer if you really like the meat to fall apart.

Serve with rice or egg noodles and a salad or green beans. And of course, a tall glass of “bug juice!”