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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
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
Posts: 67
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 better-half that it was money well spent.
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 better-half that it was money well spent.
Comments
-
How about some chili?
Chili, Pork, Scotchman's Red Chili
OH, what to do with the leftover meat from trimming pork ribs!
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 -
you will love it here is a link that will keep you busy for awhile
http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htmhappy 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:
-
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 -
you got anything on smoking cheese????
:P
THANKS!!!!!
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, -
Looks Good!
Dipstick -
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
Red beans and sausage
Pain perdu (French Toast)
Cornbread
Blackened fish (or anything else you like to blacken )
Turnip Stew
-
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
-
Green Chili Stew in a 9qt. DO
Ross -
I don't know how to post a link but there are lots of DO recipes at www.bbqpits.com
Categories
- All Categories
- 182.6K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum