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Cast Iron Dutch Oven Pot Roast (pics)

edited October 2012 in EggHead Forum

With cooler tempertures setting in here in Virginia, I got an itch to attempt my first cast iron dutch oven cook. Found this detailed recipe from a fellow egger here on the forum:
http://eggheadforum.com/discussion/1133508/dutch-oven-pot-roast#latest

Was pretty pleased with the results.   Will definitely do it again.  I may try a whole chicken next.  

imageimageimageimageimage

 "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Med & XL

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Comments

  • GLWGLW Posts: 178

    I decided to try my first CI pot roast this weekend and really appreciate you sharing.  I'm using this recipe.

    When in doubt add more pepper.
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  • BjorgBjorg Posts: 237
    Looking good. I cant find the recipe on that link though.

    Quebec - Canada
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  •  

    Bjorg said:
    Looking good. I cant find the recipe on that link though.

     

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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  • Mighty_QuinnMighty_Quinn Posts: 1,878
    That looks awesome...nice work!
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  • GriffinGriffin Posts: 6,982
    Looks pretty tasty.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • BjorgBjorg Posts: 237
    Thanks Old North
    Quebec - Canada
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  • jbates67jbates67 Posts: 160
    Looks fantastic....mouth watering.

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  • yum! I just got my DO yesterday and compiling recipes to decide what to cook this weekend.
    Woodstock, GA
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  • Little StevenLittle Steven Posts: 27,352
    Looks great! Did you thicken the braising liquid?

    Steve 

    Caledon, ON

     

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  • Looks great! Did you thicken the braising liquid?


    do you talk just to listen to the sound of your own voice? 

    Look at the pictures, of course he did. 

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  • Little StevenLittle Steven Posts: 27,352
    edited October 2012
    There are several methods of thickening liquids, veloute, roux adding starch or reducing as you would a demi glace. This is done by simply boiling off some of the water. In most cases, as with a long braise, the liquid would be reduced somewhat already and the most common method of turning it in to a sauce would be to strain it, and continue to reduce. It already has starch from root vegetables and can become quite thick, even to a "coat a spoon" consistency by simple reduction

    Steve 

    Caledon, ON

     

    ·
  • There are several methods of thickening liquids, veloute, roux adding starch or reducing as you would a demi glace. This is done by simply boiling off some of the water. In most cases, as with a long braise, the liquid would be reduced somewhat already and the most common method of turning it in to a sauce wuuld be to strain it, and continue to reduce. It already has starch from root vegetables and can become quite thick, even to a "coat a spoon" consistency by sinple reduction
    what we heard: "blah blah blah, blah blah blah blah blah, blah"
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  • Little StevenLittle Steven Posts: 27,352
    I have every right to contribute here. If you continue to stalk me I will be reporting you to the authourites.

    Steve 

    Caledon, ON

     

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  • I have every right to contribute here. If you continue to stalk me I will be reporting you to the authourites.
    Little Steven we are in the United States, we don't have 'authourites'
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  • Little StevenLittle Steven Posts: 27,352
    Yes but I do have solicitors/barristers/lawyers in the US that would make fodder out of any ambulance-chasing represented mutt

    Steve 

    Caledon, ON

     

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  • Looks great! Did you thicken the braising liquid?

    My wife has a flour allergy, so I use corn starch to thicken the broth at the end of the cook after the meat and vegetables were removed from the Dutch oven.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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  • I love cooking in my Dutch ovens but do it outside with lid on and charcoal beads for heat source. Great for baking no kneed. Bread in.. Lodge is some good ci. I have a lot of it
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  • travisstricktravisstrick Posts: 4,851
    McNuttly said:
    Looks great! Did you thicken the braising liquid?


    do you talk just to listen to the sound of your own voice? 

    Look at the pictures, of course he did. 


    troll.gif 10.9K
    Be careful, man! I've got a beverage here.
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  • Another recipe I have to try, looks fantastic
    LBGE
    Go Dawgs! - Marietta, GA
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  • YEMTreyYEMTrey Posts: 2,522
    I was looking at a dutch oven.  Question: Would I be better served buying the camping dutch oven with the legs?  I was thinking that would be a good idea so it's not sitting directly on the platesetter.  Any thoughts?  TIA.
    XL and a Mini Max Egg in Cincinnati, Ohio
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