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Dutch Oven Virgin Cook (Pics!)
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THEBuckeye
Posts: 4,231
Large Egg, Virgin 7 Qt. Lodge Dutch Oven
This Pot Roast Recipe: Grandpa Grub (Kent) Dutch Oven Pot Roast
Lit the egg at 12:45, browned the chuck, braised the vegetables, garlic, sugar. Added Tyme, Broth (Chicken, Beef and a dash of Red Wine), returned the Chuck
an will check hourly for the next 4-5 hours. Need to get beef to 210 and cook at that temp for an hour.
More pics to come!
New Albany, Ohio
Comments
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AWESOME!I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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That's gonna be good! Nice way to break-in your new dutch oven"I'm stupidest when I try to be funny"
New Orleans -
Looks good from here.
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Makes me want to bust my DO out and get cookin, =P~Jacksonville FL
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Dude...that dutch oven will change your egg experience.Green egg, dead animal and alcohol. The "Boro".. TN
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Thanks, HenWhite Chicken Chiile on for tomorrow!New Albany, Ohio
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Great Cook!New Albany, Ohio
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Nice
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Outstanding! Please post pics of the white chicken chili cook as well! TIA.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Looks great Man, nice job._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Good eats right there!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Not bad for a buckeye
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That looks like a good Sunday afternoon meal. Way to pop that CI cherry!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Looks good!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Looks the great, how was the smoke taste? Mellow or strong?Pure MichiganGrand Rapids, Michigan LBGE, SBGE
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Looks great!
FWIW, when doing a Dutch oven cook that involves browning the meat first, I like to start direct. I seem to be able to get a better sear on the meat with direct heat from below, even if I preheat the dutch oven indirect. Then after Browning the meat, I put the platesetter in for braising/simmering. As Chris noted earlier you can do the whole thing direct, I just think indirect for the longer phase is easier to prevent burning the bottom if you are preoccupied with other activities.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
That looks great. I would eat it for breakfast right now.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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otter Posts: 170Looks the great, how was the smoke taste? Mellow or strong?Just right. I added a few cherry chips through the gaps of the PS but really did not detect anything. The flavor was outstanding and it was "cut with a spoon" tender. I've made many a "bag meat" in the oven but this was, by far, the best pot roast i'v ever had. SWMBO concurred.New Albany, Ohio
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New Albany, Ohio
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SmoketPitt,Debating whether to eat for lunch or dinner!New Albany, Ohio
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@THEBuckeyeYeah, that's been my experience when attempting to brown meat in a dutch oven with an indirect setup.Next time get the goals nice and red, forget about temp. Add the dutch oven and let it heat for about 5 minutes, then add a bit of oil and brown the meat with the dome open. If the fire starts to get out of hand, close the bottom draft door. Pull the dutch oven after browning, it shouldn't take more than a minute or so per side. Put the plate setter in, close the dome and set the vents to just barely open. Add liquids to your dutch oven per the recipe and place back in the egg. Temps should settle nicely.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Man, that looks really good. I really need a DO, haven't had good pot roast in a long time.The flavor was outstanding and it was "cut with a spoon" tender.
Spoon-tender, I love it. I should've known no forks!
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