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Using the dutch oven inside versus on the BGE
Comments
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most cooks in the egg are done without the cover regardless of directions, the dome acts as the cover. you do have to add liquid more frequently though
fukahwee maineyou can lead a fish to water but you can not make him drink it -
One option is to smoke, say, the onions, int the egg, then chop them up or whatever and throw them in the dutch oven. That will contribute to a nice smokey taste, and you'll free up the egg for other things.
______________________________________________I love lamp.. -
I do beans in a Dutch oven on the egg regularly. If you leave the top off, it get a great smoke flavor. Another plus of using the egg is your house doesn't smell.Be careful, man! I've got a beverage here.
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I teach dutch oven cooking for the Boy Scout troop. The main reason for cooking with charcoal is in a camping/tailgate situation or at home when you have plenty of time and enjoy working with it. But, people don't use dutch ovens INSIDE the house enough. It isn't just for camping or outdoors. I have been very happy with all items cooked in the dutch oven in the regular oven.
For using it on the BGE, I think it depends on if you want the slight smoke taste or not on that item. My family doesn't like the smoke taste on some items. Also in the peak summertime here in the south, there is good motivation to cook on the grill and not run the inside oven to make the kitchen extra hot (working against A/C).
Also, a lot easier cleanup when the dutch oven isn't covered with ash...
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As travis says leave the top off the dutch oven as you won't loose the moisture but will still pick up a nice smokey flavour, I have cooked a couple of curries on the egg in pans and they were awesome, grill as many of the ingredients as you can throw them in your dutch oven add your stock or your sauce and leave that lid off, add lots of smoke and off you go.
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I'm an eagle scout.RandallB said:I teach dutch oven cooking for the Boy Scout troop. The main reason for cooking with charcoal is in a camping/tailgate situation or at home when you have plenty of time and enjoy working with it. But, people don't use dutch ovens INSIDE the house enough. It isn't just for camping or outdoors. I have been very happy with all items cooked in the dutch oven in the regular oven.
For using it on the BGE, I think it depends on if you want the slight smoke taste or not on that item. My family doesn't like the smoke taste on some items. Also in the peak summertime here in the south, there is good motivation to cook on the grill and not run the inside oven to make the kitchen extra hot (working against A/C).
Also, a lot easier cleanup when the dutch oven isn't covered with ash...
Be careful, man! I've got a beverage here. -
I use the dutch oven in the BGE in the summer because it keeps the kitchen cooler. It's tough enough keeping the house cool in the summer without adding extra sources of heat inside.
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I think a Dutch oven without the top is called a "pot".
______________________________________________I love lamp.. -
I think a Dutch oven without the top is called a "pot".
Ah but a Dutch pot none the less. -
I've done some braised short ribs in the bge in a Dutch oven. Seared, then decreased temps to about 375, put in the DO for a while lid off, then covered for the next few hours. Excellent.Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
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I think a Dutch oven without the top is called a "pot".
but if there is bubbling liquid in that pot the egg fills up with steam and acts like a big dutch oven, and watch out for steam burns opening the egg, worse than any flashback ive experienced
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I'm just messing wif ya.
Heck, if that's true, if I can get the inside of the egg to fill with steam, that would make it a great bread oven.
One trick to cooking bread is to use a steam oven - how its often done commercially. The "no-knead" bread recipe uses a watery dough in a dutch oven to create a steam oven in your consumer-level regular kitchen oven....
______________________________________________I love lamp.. -
getting steam in an egg to cook bread is easy, and you only need it in the beginning of a high temp bread cook to keep the crust from setting up too quickly
fukahwee maineyou can lead a fish to water but you can not make him drink it -
What techniques do you recommend using for steam other than spray a garden hose into the coals?
______________________________________________I love lamp.. -
What techniques do you recommend using for steam other than spray a garden hose into the coals?
I saw another member post a picture of a small stainless steel dish filled with water left on the grill to add steam.
I use my dutch oven on the egg for beans and macaroni, generally top off to add smokey flavor.
Newbie Egghead - Just got a LBGE at the Georgia Eggfest! Life is Good! -
i dont use a platesetter at all, my high temp bread setup is a soap stone set a few inches over a paella pan, everything set high in the dome. i let the egg sit at 550 til the paella pan is screaming hot, open egg and put bread ball on, add a cup hot water to the pan and let it flash to steam over the next few min with the dome closed. the steam keeps the skin on the dough from setting and keeps it pliable for enough time to keep the crust from cracking. if you found you needed steam for a longer period, put some heat retaining stones in the pan and add even more hot water
fukahwee maineyou can lead a fish to water but you can not make him drink it -
heres a pic, you want to add hot water so the pan doesnt cool to fast and only use just enogh
fukahwee maineyou can lead a fish to water but you can not make him drink it -
What techniques do you recommend using for steam other than spray a garden hose into the coals?
Might be me....this is how I do it, and get consistently great results everytime... I saw another member post a picture of a small stainless steel dish filled with water left on the grill to add steam.
I use my dutch oven on the egg for beans and macaroni, generally top off to add smokey flavor.
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Nice setup. How do you set the daisy wheel when you close with the water added? Any problems with flame-outs? And you're shooting for about 450-550 for bread?
______________________________________________I love lamp.. -
I don't use the daisy wheel anytime over 300... Yep I bake sourdough at 500.
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mighty quinn
its all in what your shooting for, the slits help your bread not to split, if you flash the water into steam its quicker and you dont need to slit it. my setup was for making smooth bread bowls, either setup works but the results will still be different
fukahwee maineyou can lead a fish to water but you can not make him drink it -
very nice
______________________________________________I love lamp.. -
I do a lot of Dutch oven cooking in the BGE. Almost always set it up on an inverted (legs up) plate setter with a cost iron between the pan and the plate setter.
Lid on - for braising and for getting foods up to temp before I cook with the the lid off.
Lid off - anything where I want a bit of smoke and to reduce the liquid.
So for carnitas I cook them lid on for the first hour to get the liquid up to temp and render the fat. The rest of the cook is lid off to give it some smoke and cook off the water to crisp the meat. Chili is lid off for the entire cook. Beef short ribs get smoked for a couple hours outside the pan, then braised lid on until tender.
With the lid on I don't notice any difference cooking on the Egg versus the oven, except I get to be outside. Lid off you get some smoke and more browning and reducing of the liquid than you would in the oven. Might be from the airflow up through the top vent.
Food & Fire - The carnivorous ramblings of a gluten-free grill geek. -
Davekatz - that makes perfect sense. If you want a smoky flavor and/or reduce the moisture, take off the top. It's easy to re-hydrate by adding water. Lower temp braising, leave the top on.
______________________________________________I love lamp.. -
@Davekatz - care to elaborate on your recipe for carnitas?XL BGE
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+1
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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