Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Dutch Oven Cooking

Happy Hog
Happy Hog Posts: 67
edited November -1 in EggHead Forum
Just bought a new Lodge cast iron 9 quart dutch oven
Now that I've got it I'm not sure what to do with it or how to use it.
Is it difficult to use in the BGE?
Anyone have any suggestions or recipes that would convince the :angry: better-half that it was money well spent. :)

Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    How about some chili?



    Chili, Pork, Scotchman's Red Chili

    OH, what to do with the leftover meat from trimming pork ribs!


    100_1286.jpg




    INGREDIENTS:
    4 Lbs. Pork Riblets, Trimming of St Louis Ribs
    10 Lbs Pork Roast, Bone-In Pork
    4-6 Whole Poblano Chiles, Roasted on BGE
    2-3 Cups Bell Peppers, Chopped, I Prefer Red or Yellow
    4 Large Onions, Coarse Chopped
    3-4 Ribs Celery, Chopped
    3 Tbs. Jalapeños, Chopped
    2 Cans Beer
    2 Bunches Cilantro, Chopped, Leaves Only
    2 10 Ozs Rotel, Original
    20 Whole Tomatoes, Fire Roasted On BGE, Peeled and Crushed
    3 Cups Tomatoe Juice
    2 4 1/2 Ozs Can Green Chilis, Chopped
    2 15 1/2 Ozs Can Kidney Beans, Red/Pink, include liquid
    1 7 Ozs Can Chipolte Sauce
    2 Cups Pork/Beef/Chicken Stock
    1 Tbs Red Pepper, Coarse Ground
    3 Tsp Chili Powder, Chimayo
    2 Tbs Pepper, White, Ground
    2 Tsp Cayenne pepper
    2 Limes, Juice of
    4 Tsp Cumin
    3 Tbs Garlic, Coarse, Chopped
    4 Tbs Oregano, Mexican
    Salt/Pepper to taste
    1/2 Stick Butter




    Procedure:
    1 Cook the rib meat in a pot on the stove for about 2 1/2-3 hours. Turn off and when cool, drain the liquid--save some for the stock, and degrease it, separate the meat from the bones and fat. yielded about 3-4 cups of meat. The pork roast (3 pieces 2 inches thick) were placed indirect on BGE @350F for 2 1/2 hours. Then placed in the chile pot, bones and all.
    2 BGE 300°F-325°F, indirect, plate setter legs up, spacers under the DO, no top. I prefer to sauté the veggies on the stove, but the egg will work also. 2-3 pieces of apple wood for smoke flavor.
    3 In heavy 9 quart Dutch Oven, saute onions, celery, garlic, add tomatoes, liquids, spices. Cook on simmer for 3 hours. Stir about every 30 minutes so it does not stick.
    4 After 2 1/2-3 hours, add cilantro, pre-cooked pork, beans w/liquid. Cook 2 more hours., may need to add some more tomato juice if it starts to get dry. Add 1/2 stick butter at end for texture.Serve or reheat second day for better flavor. Freezes well.


    Yield: 9 Quarts
    Preparation time: 45 minutes
    Cooking time: 5 hours
    Ready in: 6 hours

    Recipe Type
    Dutch Oven, Main Dish, Side Dish

    Recipe Source
    Source: BGE Forum, Richard Fl, 2008/11/08
  • BENTE
    BENTE Posts: 8,337
    you will love it here is a link that will keep you busy for awhile

    http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Easy as can be. Chili is always great. Beef stew always benefits from smoke too.
  • Just a dumb question, what egg are you using! I'm wanting to buy one for my medium, just haven't checked on the sizes yet.
    ross
  • At 9 qts you had better be serving an army. :laugh:
  • The only important thing is - no lids in the egg or you may as well cook inside the oven.

    All kinds of fun stuff to cook.
    Link to - Pot Roast

    doroast7.jpg


    Link to - Cioppino

    eggcioppinob.jpg

    Chili

    chili1.jpg

    Enjoy, GG
  • I have some information on my site about using a Dutch oven in an outside cooker/smoker.

    You can find it here.

    http://olddavespo-farm.blogspot.com/search/label/Dutch Oven

    Dipstick
  • BENTE
    BENTE Posts: 8,337
    you got anything on smoking cheese????



    :P


    THANKS!!!!!


    EGGER022508002.jpg

    i actually have a coworker bringing me some "Raw" for me to smoke this week i hope it is cool here late at night

    ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • I have a small, large and XL egg

    I bought this with the intention of using on the large but I think I will get a 5qt and just use the 9qt when we have a army to feed.
    We have 5 children and 13 grandchildren, I'm sure there will be times when the 9qt will come in handy.

    Can anyone tell me if a 5qt will fit on a small.
    I see Lodge has a 3qt. may be that would be better for the small
    www.lodgemfg.com

    Any suggestions?

    Thanks,
  • Leave the lid off and start Eggin. Don't forget about the surface area the nine quart provides. The nine quart is good for volume and surface area. It would be handier to have a large skillet for the surface area cooks but if you only want one large CI pot ...........

    Examples:
    Volume - Gumbos, soups, stews, large pot of beans
    Surface area - Cornbread, pain perdu, blackening

    Gumbo
    IMG_2307800x600.jpg

    Red beans and sausage
    IMG_1652800x600.jpg

    IMG_1658800x600.jpg

    Pain perdu (French Toast)
    IMG_1485800x600.jpg

    Cornbread
    101_2557640x480.jpg

    Blackened fish (or anything else you like to blacken B) )
    IMG_2857800x600.jpg

    Turnip Stew
    IMG_3759800x600.jpg
  • Happy Hog..go with Frank's suggestions on the pans you can get a set sml, med, lrge pretty cheap along with the oven and they last a life time..checkout an earlier post on the proper method of seasoning them..this is a must...good luck
  • DSCN3123.jpg
    Green Chili Stew in a 9qt. DO
    sc045b136b.jpg
    Ross
  • I don't know how to post a link but there are lots of DO recipes at www.bbqpits.com