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Dutch Oven on an Egg

abundellabundell Posts: 57
edited 10:39AM in EggHead Forum
I'm scracthin' my head (but always willing to learn). Why would you put a Dutch Oven in an Egg? Does the food actually taste any different? Or is the only time folks put a Dutch oven in an Egg is when something else is cooking and there's that extra room you can use "for free"?

Comments

  • The food can/does tast different if you leave the lid off of it.
  • Tis hard to cook stews, chili beans, soup, on a grid. Try it you'll like it. Miles out.
  • Celtic WolfCeltic Wolf Posts: 9,773
    I rarely use my oven inside, so the DO is a necessity when I am cooking pot roasts, stew, soups and other gooey stuff.

    The Egg also provides a constant heat source around the dutch oven..
  • Wise OneWise One Posts: 2,645
    I'm still working on the soup but if you balance those little chili beans along a single grid on the grill, they cook just fine. Be careful when removing however as it's easy to lose the entire batch.
  • try turning them sideways. They won't fall thru as easily!!
  • I can't believe you posted that. LOL...Teach me . Miles out
  • 02Roush202Roush2 Posts: 119
    I used mine for a cobbler desert recipe I found here earlier this summer. Served it right after the brisket. Absolutely great!
  • Grandpas GrubGrandpas Grub Posts: 14,226
    The egg, spider and a dutch oven is as close to heaven as you will get. If you use the lid you may as well as put the DO in the oven - no lids allowed.

    Cast Iron skillet and or pan also is pretty darn good too.

    Some of the best egg eats is achieved with a DO. I have a 6# pot roast on right now.

    Here are some ideas.

    doroast3.jpg

    doroast7.jpg

    chili2.jpg

    eggcioppinoa.jpg

    stew.jpg

    GG
  • DSCN3123.jpg
    Green Chili Stew, I cooked it at the Eggs By the Bay this year everyone raved about it. The recipe is on there WEB site.
    DSCN2459.jpg
    Beans
    DSCN1856.jpg
    Oxtail Stew
    Ross
    P.S. No lids!

    http://eggsbythebay.com/Recipes.php
  • WADougWADoug Posts: 191
    Great question, thanks! The responses were helpful to me, and I'm sure others. I haven't tried a Dutch Oven type cook yet. There are many experts here that cook with a dutch oven in the Egg and the results are remarkable. I am closer to you than them regarding being in this forum, but I respect their opinion and try to follow it. Please share your results - it will help me - I'll share mine when I get the dutch oven a try.
  • 02Roush202Roush2 Posts: 119
    Oh man that pot roast looks great! Could I talk you into more details? Sure would love to give that a try!
  • Big'unBig'un Posts: 5,909
    Geez Gramps...That's awesome!!
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Here is a link to an earlier post with detailed pictures and the complete recipe.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=473938&catid=1

    The recipe is long but this is really a simple easy cook. The best part is it is very hard to mess it up.

    Hope you enjoy it.

    BTW - Response to an question above... I lowered the grid temp down to 300° (about 320° dome) and the liquid was still more into a light boil rather than a simmer. All was well and tasted great.

    GG
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    The Egg with platesetter or any indirect heat barrer is an oven. I use it as such. Add smoke wood and crack/remove lid for more flavor or close lid and no wood for less/none. Did this couple days ago.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=525100&catid=1
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