Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Halloween Chili in Cast Iron Dutch Oven (pics)

2»

Comments

  • Hi54puttyHi54putty Posts: 1,554

    Looks really good. I am going to give that a try, minus the beans.

     

    When are you getting the XL?

    XL,L,S 
    Winston-Salem, NC 
    ·
  • YEMTreyYEMTrey Posts: 2,219
    In using the DO in the Egg and placing it directly on the platesetter, would I benefit at all from getting the Camp Dutch Oven with legs for an airflow gap?
    XL BGE and Mini Max in Cincinnati, Ohio
    "REMEMBER DUANE ALLMAN"
    ·
  • YEM, I would get a flat bottom one and use something for spacers...the camp legs are a pain if you ever want to use the thing on a stove or oven.
    ·
  • YEMTreyYEMTrey Posts: 2,219
    Thanks!
    XL BGE and Mini Max in Cincinnati, Ohio
    "REMEMBER DUANE ALLMAN"
    ·
  • Hi54putty said:

    Looks really good. I am going to give that a try, minus the beans.

     

    When are you getting the XL?

     

    Whats wrong with beans?  You're not putting the chili on a hot dog.  Beans are good for you.  Black beans are a super food.  The Eggfest got canceled.  Was hoping to pick up a discounted XL there. Shouldn't be too much longer.  Maybe around the holidays or after the new year.


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

    Med & XL

    ·
  • edited November 2012
    tgkleman said:
    @HH - You can use a stainless steel pot with a lid.  There's really not much difference between that and a ceramic coated DO (both non-reactive cooking surfaces) unless you're searing - the CI can hold a lot more heat, so it will stay hotter longer when you first throw food in.

    Non-coated CI imparts iron and flavor - stainless does not.
    Can you elaborate on the CI imparting a flavor?  I have heard about tomato based food in a CI dutch is not recommended, but a lot of folks seem to make chili in a CI DO.  How much of a flavor? What if the DO is seasoned?  Is this really noticeable?
     
    Really good web page about Cast Iron.  Well worth the read.  I was able to completly restore my Rusty Daisy Wheel after reading the link:

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

    Med & XL

    ·
Sign In or Register to comment.