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Dutch Oven cooking

PattyOPattyO Posts: 883
edited 6:21PM in EggHead Forum
I scored a coup on enameled cast iron at a flea market last week so now there are no excuses for not cooking in a Dutch oven on the egg. Please tell me your method, temp, time and anything else I need to know. Do you brown your meat on the egg, or on the stove? What are your favorite DO cooks?


  • Little StevenLittle Steven Posts: 28,305

    Yes do the whole deal on the egg. Depending on what I am cooking I will sometimes use the platesetter. If you do, use it legs up with a grid on top, if you don't space it off the platesetter. Forget about the lid, you don't need it and you will get a great smokey flavour in whatever you cook.



    Caledon, ON


  • Little ChefLittle Chef Posts: 4,725
    PattyO: One of my favorite DO methods is to drop the DO right on the coals for searing off the meat, then I raise it on a spider for the simmer. Legs up or down for the spider, depending how fast or slow I want to simmer. I'll see if I can locate some pics if you need some. Just need a pair of welders gloves to grab the handle of the DO before moving.
    As Steve said above also, platesetter, grid, etc... Truly the options are endless. But I do really love the direct on the coals for the sear. Have fun!
  • Little StevenLittle Steven Posts: 28,305

    I should have said that...doh. I usually put the platesetter in after the sear.



    Caledon, ON


  • 2Fategghead2Fategghead Posts: 9,623
    Patty, My favorite cook in the DO is the chuck roast. :P :P

    I sear it on every side in the DO in the egg. Then scrape the bites off and add a trivet and the rest of the recipe.

    My desk top is sort of down at this time for any recipes but, I use what Grandpas Grubs has provided in the past.

    Like Steven said no cover is needed in this cook.

    I have also done no knead bread in the DO. Very good stuff. :P

    You will enjoy you DO for sure.

    Patty I must say I think of you every time we use the terrible towel in the kitchen. :) Thank you
  • EggNorthEggNorth Posts: 778
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Nothing better than the DO (enamel or CI) on the egg.

    If you use the lid you may as well cook it over some other heat source and save the lump.

    325° is a simmer with my DO's.



    I think this sear was right on the lump, (edit)I looked closer and the DO was on the spider - for the sear spider in normal position and then for the cook spider inverted.



    Here are the full how too's on this pot roast cook.

    Pot Roast on the Egg

    A lot of things you can cook using the DO.

  • SmokeyPittSmokeyPitt Posts: 8,824
    Check out Egret's Chili ;).

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • thebtlsthebtls Posts: 2,300
    I cook whole meals in my Dutch Oven. I recently switched from CI to Emile Henry Flame top however and it is amazing. No hot spots, easy to clean, et al. My CI cooks are all on my blog if you search through it.

    I don't use the kitchen at all so if browning is required I do it in the DO, a skillet, or cassoulet on the egg.

    My favorite Cook may be my Bacon Chicken Dumplings however...
    Visit my blog, dedicated to my Big Green Egg Recipies at You can also follow my posts on FaceBook under the name Keep On Eggin' or the link!/pages/Keep-On-Eggin/198049930216241
  • PattyOPattyO Posts: 883
    You know that Terrible Towel showed it's power when Hines Ward won Dancing With the Stars. Still waiting for that hug!!
  • 2Fategghead2Fategghead Posts: 9,623
    Hines Ward is a great wide receiver for the Pittsburgh Steelers. Maybe we will meet at an eggfest sometime. :)
  • PattyOPattyO Posts: 883
    I saw Franco Harris at a restaurant last week. What a nice guy, he even offered to pose for a pic with me, but alas, no camera. I did get an autographed menu for my fitness instructor who bleeds black and gold.
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