Dutch Oven Cooking 101 ! (Page 2 of 5)
Dang. Was hoping for rain and follow up pics.  Heck. Was just hoping for RAIN.  Kitties |
Born with a low tolerance for bullshit.
Well-behaved women rarely make history--Marilyn Monroe
Well-behaved women rarely make history--Marilyn Monroe
Well we had TOO much rain....[:// we have had almost 7 inch's in the last few days with lots of thunderstorms , so we canceled the camp out ....... but we have another one coming up soon !........
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Courage is being scared to death - but saddling up anyway .
John Wayne (1907-1979)
John Wayne (1907-1979)
| Good for you! Now if we can just get some serious rain--got a lite shower yesterday--could use about a week of "light showers"--nice slow, gentle rain to soak into the parched ground.... |
Born with a low tolerance for bullshit.
Well-behaved women rarely make history--Marilyn Monroe
Well-behaved women rarely make history--Marilyn Monroe
I'm hoping that the remains of Humberto will help with that down here. |
"If liberals are not traitors, their only fallback argument at this point is that they're really stupid." AC, 12 Sept. '07
| Smothered Pork Chops |
Courage is being scared to death - but saddling up anyway .
John Wayne (1907-1979)
Free SteyrAug !
John Wayne (1907-1979)
Free SteyrAug !
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Just did a search on Youtube and came up with a ton of stuff on DO cooking ! Youtube DO cooking |
Courage is being scared to death - but saddling up anyway .
John Wayne (1907-1979)
John Wayne (1907-1979)
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Hi everyone. I've been doing DO cooking for many years, and inherited a couple from the grandparents. I have also bought a couple from Harbor Freight, when they have been on sale for $12. Linky. The sale happens a couple times a year. They also have some decent cast iron skillets on the cheap. 15" for $15. My all time favorite recipe was also left to me by my grandma. You can do several variations on the pepper content. I usually skip the can of chilis and just use the tamed jalapeno slices on top. I am in a family of wimps. The recipe makes enough to fit perfectly in the bottom of a 12" oven. Spanish Cornbread 1 cup cornmeal 1 can creamed corn 1 cup milk 1/2 cup bacon grease 1/2 teaspoon baking soda 1 teaspoon salt 2 eggs slightly beaten 1/2 pound shredded cheddar cheese 1 large onion, chopped 1 pound browned and drained hamburger meat 1 small can green chilis Jalapeno slices to cover the top of the cornbread Combine everything in a large bowl. Preheat greased cast iron skillet in 350 degree oven. This will help form a crust when you pour the batter in. Pour cornbread mix into skillet and bake at 350 for 50 minutes, or until center is cooked. Same rules apply for Dutch Oven. Keep the top coals centered on the lid, as the sides will cook pretty quickly. And...if you use a little bacon grease when you preheat, it helps with the non-stick properties. Yes, you can actually feel your blood thicken and slow down after you eat. Have fun, Tim |
Trivet https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3964  You place the trivet inside your DO, then place your meat/contents on top of it. It keeps the food from direct heat and prevents burning. |
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I posted in a new thread about my Chicken and corn bread. www.ar15.com/forums/topic.html?b=10&f=19&t=613477 |
I made a Black Forest ribbon cake a couple of weeks ago to take into work. (It's too damn hot to be cooking outside!) About a month or so ago, I made Cornish game hens . . . |
In a truly free country, Alcohol, Tobacco and Firearms would be the name of a convenience store, not a federal agency
WOW ! That looks great !!! |
Courage is being scared to death - but saddling up anyway .
John Wayne (1907-1979)
John Wayne (1907-1979)
Somehow I missed this question last time I read this thread, and I don't see anyone else giving the answer, so allow me to step in. On all the Dutch ovens with legs and rim tops like this one from Lodge, there will be a number on the lid indicating the diameter.  Simple rule (Think baseball) "Three up, Three down". Say yours is a 14 Put more 3 charcoal briquet's on top. -----(14+3)- Total of 17 Put less 3 charcoal briquet's on bottom. --(14-3)- Total of 11 This gives you a fairly regular 325 - 350 deg. oven. |
I have even used a few handfulls of clean stream stones in the approx 1" dia as a make shift trivet. Works fine to prevent scorching. |
Similar to yours: -Take the size of the DO in quarts, say 12 - Double it i.e. 24 - 1/3 on the bottom, 8, 2/3s on top, 16. |
McCain/Palin '08!
Now we need "DOT" to see what temperatures each method provides Dutch Oven of Truth 
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Lard works better. For a while I collected cast iron cookware, Potjis, Dutch ovens, Griswalds, I even have a pan made out of pressed steel. |
but if you didn't use it every day i think the lard might go rancid
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"Focus on the front sight.....Smooth on the trigger..."
Armalite 20 inch - or nothing.
When they come to take your guns, give them up. One round at a time.
America is not at war.The Military is at war. America is at the mall.
Armalite 20 inch - or nothing.
When they come to take your guns, give them up. One round at a time.
America is not at war.The Military is at war. America is at the mall.
Lard works better. For a while I collected cast iron cookware, Potjis, Dutch ovens, Griswalds, I even have a pan made out of pressed steel. In my experience, rubbing it out with salt takes care of that. |
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I am seasoning my new dutch oven for tonight. Near freezing temps + dutch oven food + fire + homebrew = WIN! Planning on making some chicken and dumplin's. Beer will be my own creation. An Oktoberfest Lager with a dash of pumpkin and apple spice. (Just a dash!) Hot cider will round out the combo. (preggo wife.  )Sorry, no weapons with alcohol. |
Sounds good. I would suggest you stick to meats and other fatty stuff until your oven is well seasoned. In other words, don't cook tomatoes or other acidic stuff for a while. Chicken and dumplins should be fine, though. |
In a truly free country, Alcohol, Tobacco and Firearms would be the name of a convenience store, not a federal agency
tag.... We'll be going camping next week and doing all dutch oven. I'll see if I can snap some pics and post some recipes. 
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"Listen you little airsoft twit..." ~ EdAvilaSr:
"Internet based attacks on your S.O. can backfire. Bigtime." ~ karma
"Internet based attacks on your S.O. can backfire. Bigtime." ~ karma
Please post some pics of your trip here , I haven't cooked much in my DO's except bread at BSA Scout camps lately..........
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"Every normal man must be tempted at times to spit upon his hands, hoist the black flag, and begin slitting throats"
H. L. Mencken (1880-1956)
H. L. Mencken (1880-1956)
Using lard is much better. |
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Originally Posted By DisplayName:
Originally Posted By KG5S:
How to Season Cast Iron When you purchase most cast iron cookware it will need to be seasoned ! This is a process of baking a coat of oil on the surface of the cookware as to make it a non-stick surface ! The best way I have found to do this is to coat your cookware in Crisco shortning and bake it in a oven at 350f for 20 mins , then turn off the oven and let it cool , when you can handle the cookware do it atleast one more time the same way. I like to do mine 3-4 times. Using lard is much better. My dad, (old Eagle Scout ) said to save your bacon grease from a good breakfast and use that. Surprise surprise, it worked very well!
Working on a cherry cobler tonight.
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SPREAD THE WEALTH AROUND!
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I just bought a Lodge 10" DO. This chart was in the manual:
Number of charcoal briquettes needed: 8" 325 Deg. 10 top/5 bottom 350 11/5 375 11/6 400 12/6 425 13/6 450 14/6 10" 325 13/6 350 14/7 375 16/7 400 17/8 425 18/9 450 19/10 12" 325 16/7 350 17/8 375 18/9 400 19/10 425 21/10 450 22/11 14" 325 20/10 350 21/11 375 22/12 400 24/12 425 25/13 450 26/14 16" 325 25/12 350 26/13 375 27/14 400 28/15 425 29/16 450 30/17 ETA: The above numbers are for regular depth DOs. If you are using a deep DO, add 2 to 4 more briquettes to the top, in addition to what is listed above. |
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Originally Posted By MDS:
I'm still a DO guy that uses wood to cook by. I hope to use charcoal one of these days
What I'm finding whenever I find a current DO recipe, is that they are far from normal fare. Way to many uppity ingredients. M I have yet to use charcoal for my DO. Just good ole coals from the fire pit. It takes some practice to get it right |
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Originally Posted By Merlin:
Originally Posted By Det0nate:
Originally Posted By Kitties-with-Sigs:
......And any thoughts on controlling the fire are most welcome. I have a fire in our makeshift fire pit EVERY night in the spring and fall when it isn't raining. Most of the time, it's just me and my glass of whatever big fat California red I have open at the moment,....... Somehow I missed this question last time I read this thread, and I don't see anyone else giving the answer, so allow me to step in. On all the Dutch ovens with legs and rim tops like this one from Lodge, there will be a number on the lid indicating the diameter. www.lodgemfg.com/images/logic_2qt_8qtcdo_subcat.jpg Simple rule (Think baseball) "Three up, Three down". Say yours is a 14 Put more 3 charcoal briquet's on top. ––––-(14+3)- Total of 17 Put less 3 charcoal briquet's on bottom. ––(14-3)- Total of 11 This gives you a fairly regular 325 - 350 deg. oven. Similar to yours: -Take the size of the DO in quarts, say 12 - Double it i.e. 24 - 1/3 on the bottom, 8, 2/3s on top, 16. Hey guys, these are drastically different results? Say, my 6 quart says "10" ontop. So if I use the "10" it would be 13 on top, 7 on botom. But if I use quarts, it would be 16 on top, 8 on bottom. |
"Focus on the front sight.....Smooth on the trigger..."
Armalite 20 inch - or nothing.
When they come to take your guns, give them up. One round at a time.
America is not at war.The Military is at war. America is at the mall.
Armalite 20 inch - or nothing.
When they come to take your guns, give them up. One round at a time.
America is not at war.The Military is at war. America is at the mall.
|
Originally Posted By trwoprod:
Originally Posted By FordGuy:
but if you didn't use it every day i think the lard might go rancid Lard works better. For a while I collected cast iron cookware, Potjis, Dutch ovens, Griswalds, I even have a pan made out of pressed steel. In my experience, rubbing it out with salt takes care of that. Why not simply use peanut oil to season with, as well as for daily maintenance ... and then not have to worry about messing with possible rancid stuff or then rubbing (read: fixing) anything with salt. When I started using cast iron I was using Crisco; I have since switched to peanut oil and it works great. |
Poznai Sebia ... Know Yourself
| peanut oil goes rancid like anything else.....ever eat bad peanuts? bad peanut butter? |
"Focus on the front sight.....Smooth on the trigger..."
Armalite 20 inch - or nothing.
When they come to take your guns, give them up. One round at a time.
America is not at war.The Military is at war. America is at the mall.
Armalite 20 inch - or nothing.
When they come to take your guns, give them up. One round at a time.
America is not at war.The Military is at war. America is at the mall.
|
Originally Posted By FordGuy:
peanut oil goes rancid like anything else.....ever eat bad peanuts? bad peanut butter? Actually, no - never - and I've consumed a lot of both. While *any* oil can go rancid if given enough time and/or heat, my understanding is that peanut oil is a relatively stable oil ... I'd be more concerned about a pan that's got lard in it going bad. I've used Crisco, lard and peanut oil on cast iron - and my experience with each of those has developed into a preference for peanut oil. YMMV. And BTW, I've been meaning for some time now to acknowledge you, and thank you, primarily for your Service, but also for your input in these forums. Thank you for your sacrifices and for your contributions. |
Poznai Sebia ... Know Yourself
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Originally Posted By Winn: Originally Posted By FordGuy: peanut oil goes rancid like anything else.....ever eat bad peanuts? bad peanut butter? Actually, no - never - and I've consumed a lot of both. While *any* oil can go rancid if given enough time and/or heat, my understanding is that peanut oil is a relatively stable oil ... I'd be more concerned about a pan that's got lard in it going bad. I've used Crisco, lard and peanut oil on cast iron - and my experience with each of those has developed into a preference for peanut oil. YMMV. And BTW, I've been meaning for some time now to acknowledge you, and thank you, primarily for your Service, but also for your input in these forums. Thank you for your sacrifices and for your contributions. Winn I do think peanut oil goes bad pretty quickly. I can't stand peanut butter that isn't really fresh, and it's the peanut oil, I think, that's giving it that "old" smell. Even cooking oil, like veggie oil...it doesn't pay me to buy it much in advance. It gets to smelling and tasting "old" and it gives food an off-flavor. Of course, if there were no other, I'd cook with it, but I think peanut oil goes bad faster. But I have no stats to back that up, only experience. |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
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Interesting ... I've never had any problems with it, but then again we use our cast iron stuff pretty much every day, and go through the oil that we use for maintenance relatively quickly. Also, one of the reasons I like peanut oil for seasoning cast iron is the high smoke point. Which (I think) is why it's popular for use (and re-use) in turkey fryers. And I do believe it's also frequently used on carbon steel woks in Asian cooking as well. That said though, perhaps "stability" at high heat - and "perishability" - are not necessarily interchangeable terms. Thanks for the input / feedback Kitties. |
Poznai Sebia ... Know Yourself
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Originally Posted By Winn:
Originally Posted By FordGuy:
peanut oil goes rancid like anything else.....ever eat bad peanuts? bad peanut butter? Actually, no - never - and I've consumed a lot of both. While *any* oil can go rancid if given enough time and/or heat, my understanding is that peanut oil is a relatively stable oil ... I'd be more concerned about a pan that's got lard in it going bad. I've used Crisco, lard and peanut oil on cast iron - and my experience with each of those has developed into a preference for peanut oil. YMMV. And BTW, I've been meaning for some time now to acknowledge you, and thank you, primarily for your Service, but also for your input in these forums. Thank you for your sacrifices and for your contributions. A humble thank you to you. |
Sure, you can have them all. One round at a time.
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Originally Posted By Kitties-with-Sigs: BTT because this is the best thread EVAH. And it's outdoor cooking season. Kitties, who still does not own a DO.   Go get one! I just picked up another skillet and lid from the Sportsman's Warehouse that's going out of business here. Kind of bitter-sweet. |
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Liberal---> Freedom = Freedom from want.
"Internet based attacks on your S.O. can backfire. Bigtime." ~ karma
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Originally Posted By Bed_Head:
<snip> Go get one! I just picked up another skillet and lid from the Sportsman's Warehouse that's going out of business here. Kind of bitter-sweet.
Hey, wait a minute ... Originally Posted By Bed_Head:
tag.... We'll be going camping next week and doing all dutch oven. I'll see if I can snap some pics and post some recipes. I thought you were gonna post some pics and some recipes or sumpthin' ... Wha'sup ?
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Poznai Sebia ... Know Yourself
cooking the dinner... 
getting set to eat the dinner..... roast beef-medium, taters, carrots, onions, and garlic.....seasoned with salt and pepper. very tasty meal. |
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Proud Member of "Ranstad's Militia" - The Fantastic Bastards!