Invite to share your Cast Iron Dutch Oven cooking experience

keepervodeflame

Bone in Pork Roast, Onion, Lemons, Figs, Pistacios (as topping for Greek Chicken), Chicken and Potatoes, Lamb Shanks, Short Ribs, Tri Tip.

Farbuck

@keepervodeflame how did you do those short ribs?  I'm drooling all over the keyboard

keepervodeflame

Farbuck:

Pretty easy cook, actually. The braising liquid is 1/2 cup Apple Cider, 1/3 Cup good Balsamic Vinegar (I use Colativa), and 1/3 cup hearty red wine like a nice Zin or Syrah. I used that lodge enameled cast iron pan in the picture as a diffuser on the main grate. with a pizza stone on the spider below my AR (nice air space between the stone and pan). I brought the egg up to 250 -275. For the 1st hour I put some additional apple cider in the pan and cooked the short ribs on a raised grate on my AR above the pan.After the first hour, I added the brazing liquid,  transfered  the ribs. I kept it at 275 and braised the ribs for another 2 hours. Then I  added a quartered Texas sweet onion, baby carrots, and chopped celery to the pan. I also added 4 sprigs of fresh rosemary, and 6 sprigs of fresh english thyme, along with a table spoon of Montreal Steak Blend. I left the pan uncovered for the whole cook  and kept the temp at 275. In total I  braised  the ribs for an additional 4 hours for a total of 5 and cooked the veggies for 2 . Just like a brisket, probe the ribs and see if they are tender all the way through. They have a lot of connective tissue and fat that needs to render to make them silky tender. My wife made some mashed potatoes. I plated the ribs by spreading a thin pancake like round bed of mashed potatoes and used a slotted spoon to lay the ribs and the veggies on the mashed potatoes. I then used a large spoon to drizzle the brazing liquid over the ribs, veggies and potatoes. garnish with a rosemary and thyme sprig. Serve with a nice red wine like Zin or Syrah. As you progress through the cook, keep some apple cider handy and replenish the liquid if you start to loose too much. The liquid should come up the sides of the ribs by about 1/3rd. 

This is an incredibly rich dish and very filling. I put two ribs on my plate and even though the flavor was truly amazing I could only eat one, and felt stuffed. Most folks have the same reaction you did, when they see the pan come off the grill. This is a very impressive dish. Enjoy.

As you can tell, I use cast iron pans, dutch ovens, and brasiers quite a bit. Think of your kamado as a large outdoor convection oven. Anything you can cook in an oven you can cook on a kamado, but better.