Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Slow cook on cast iron Dutch oven?

DeviledeggerDeviledegger Posts: 189
edited September 2012 in Soups, Stews, Chilis
Hey Eggers, still a rookie to using the forum even though I browse it daily. I am wondering how to do a slow cook in DO while I head out on a bird hunt with a friend. I have a venison roast that will make a great lunch after hunting all morning. I will prep the fire and meal so it's ready in the am. But what method should I use to make sure the roast cooks properly?

Comments

  • GriffinGriffin Posts: 6,632

    Depending on the size of your DO, placesetter legs up, 3 green feet or spacers underneath the DO. Cook at desired temp. Here's some short ribs I did braised in a red wine sauce. I did them at 350 with the lid off of the DO. What temp do you usually cook your roast at? Speaking of bird hunting, what are you hunting and where you headed? I got about 2 more hours here at work, then I'm heading on down to Goliad (stopping in Lockhart for a bite to eat at one of the three, or maybe Luling). Gonna be dove hunting all weekend. Or killing beers depending if they are flying.

    image

    Adding in the meat.

    image

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Opening weekend for Grouse in VT. There's still a lot of folliage to have much luck seeing birds but it's a great excuse to hang out. Thanks for your advice! Do you think i will be good for 3-5 hours if my dome temp is around 350? And by the way, the ribs look great!
  • GriffinGriffin Posts: 6,632
    It really depends on your recipe and what's in it. Is there some type of liquid? My ribs braised for about 3 hours and in that time I did have to add more liquid as it was evaporating. I guess you could cover it wiht a lid, but then you might as well just use a crockpot as it won't absorb any smoke. What temp do you usually cook it at?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

Sign In or Register to comment.