Most definately.....im going out of town for a little while and i'll probasbly try your recipe when football season starts (cant wait)
Cast Iron Dutch Oven Cooking
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Most definately.....im going out of town for a little while and i'll probasbly try your recipe when football season starts (cant wait)
I'm warming to the color. I recognized the 1957 Chevy Bel Air in it.
BTW, the sale seems to be over.
BTW, the sale seems to be over.
My Dad had a '56, two-tone, white and that color.I'm warming to the color. I recognized the 1957 Chevy Bel Air in it.
BTW, the sale seems to be over.
I've got a batch of beans going now. This time, I'm trying Goya Red Kidney beans (not small red beans) as they look about right and are easier to find than Camellia. And I'm using smoked neck bones for flavor instead of smoked ham hocks.
Used that red Stauber DO for some spaghetti sauce yesterday. First use. Really cooked up well, even though the metal is thinner than the usual cast iron stuff. And so easy to clean!
Used that red Stauber DO for some spaghetti sauce yesterday. First use. Really cooked up well, even though the metal is thinner than the usual cast iron stuff. And so easy to clean!
I must say, it was the best batch of beans I've ever made. Almost all the meat just fell off the neck bones and gave great flavor, and made it easy to remove the bones. Worth the extra 30 cents per pound. I think I'll use neck bones in the future, when they're available.
BTW, the half teaspoon of epazote is per serving, not the whole pot.
QUESTION:
For cooking on a stove (as opposed to a campfire), has anyone noticed any difference in performance between the thinner and thicker walled cast iron? I know to stick to the brand names- have seen some pretty rough finished cheap Chinese made stuff. The porcelain stuff seems to be a bit thinner, but I've noticed some uncoated cast iron comes in different thicknesses.
BTW, the half teaspoon of epazote is per serving, not the whole pot.
QUESTION:
For cooking on a stove (as opposed to a campfire), has anyone noticed any difference in performance between the thinner and thicker walled cast iron? I know to stick to the brand names- have seen some pretty rough finished cheap Chinese made stuff. The porcelain stuff seems to be a bit thinner, but I've noticed some uncoated cast iron comes in different thicknesses.
Never noticed. All I use is Lodge CI pans. I'd imagine their wall thickness is standard.
Best Rib-Eye Recipe Ever
Grilled up some Rib-Eye's on my 12" Lodge Cast Iron on Sunday.
For those of you with a Trader Joe's nearby, they have a phenomenal deal going on right now. $5.99/lb Boneless Rib-Eyes! They're cut at a little less than a pound each. Best $5 steak I've ever had....
This recipe and cooking method is super easy and produces perfect results every time. It's my favorite way to cook Rib-Eyes.....
Directions:
See attached pics....
Grilled up some Rib-Eye's on my 12" Lodge Cast Iron on Sunday.
For those of you with a Trader Joe's nearby, they have a phenomenal deal going on right now. $5.99/lb Boneless Rib-Eyes! They're cut at a little less than a pound each. Best $5 steak I've ever had....
This recipe and cooking method is super easy and produces perfect results every time. It's my favorite way to cook Rib-Eyes.....
Directions:
- Drizzle a bit of oil and season steaks with salt & pepper (both sides).
- Let steaks come to room temperture. Take out of fridge for about 30 minutes before cooking.
- Put cast iron pan in oven and turn to 500°F.
- When heated, take pan out of oven and place over cook-top at a high temperture.
- Immediately place steaks in pan and sear each side for 30 seconds.
- Place pan back in oven (@ 500°F) for 4 minutes. (Flip once halfway through, so each side is cooked for 2 minutes).
- Take steaks out of pan and let cool for apx. 2 minutes before cutting.
See attached pics....
Attachments
Time to drag up an old thread.
I did a "Mountainman Breakfast" for a Dutch oven class this past weekend. Came out as expected. Fried-up 1 lb. ea. bacon and sausage in the uncovered oven, drained and removed. Then fried-up 2 lbs. cubed raw potatoes (skins on) using vegetable oil instead of the animal grease per the recipe. Spread the taters evenly over the bottom, about 1" thick. Added sliced-up green and red pepper (1 ea., lg.), sweet onion (1 lg.), fresh mushrooms (8 oz.), and several hot peppers (banana, jalepeno, chili) to suit., added-back the meat, poured-in eggs (1 doz., beat with some milk and seasonings including cracked pepper and "Jane's Crazy Mixed-up Salt"), and covered the top with shredded jack cheese. Put the oven back in the fire over a low heat, placed the lid on it and covered that with coals, then baked for about 20 mins. until the eggs were cooked and the cheese was beginning to brown. Served hot...in 2 interpretations! Fed about 10 with some leftovers. (You can pre-cook the vegetables but I like them a bit "crisp" so they went in raw.)
"Happy campers" all around...!
I did a "Mountainman Breakfast" for a Dutch oven class this past weekend. Came out as expected. Fried-up 1 lb. ea. bacon and sausage in the uncovered oven, drained and removed. Then fried-up 2 lbs. cubed raw potatoes (skins on) using vegetable oil instead of the animal grease per the recipe. Spread the taters evenly over the bottom, about 1" thick. Added sliced-up green and red pepper (1 ea., lg.), sweet onion (1 lg.), fresh mushrooms (8 oz.), and several hot peppers (banana, jalepeno, chili) to suit., added-back the meat, poured-in eggs (1 doz., beat with some milk and seasonings including cracked pepper and "Jane's Crazy Mixed-up Salt"), and covered the top with shredded jack cheese. Put the oven back in the fire over a low heat, placed the lid on it and covered that with coals, then baked for about 20 mins. until the eggs were cooked and the cheese was beginning to brown. Served hot...in 2 interpretations! Fed about 10 with some leftovers. (You can pre-cook the vegetables but I like them a bit "crisp" so they went in raw.)
"Happy campers" all around...!
