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Dutch Oven Stew.
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Grandpas Grub
Posts: 317
Comments
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Nice![p]Putting the Dutch oven in the Egg sure beats digging a hole in your back yard . . .[p]
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Grandpas Grub,[p]We do many different dishes in open pot Dutch Ovens as well as other large open pot pans. I do need to adjust the liquid in all my recipes to run the open pot but this is my preferred method to cook in the Egg. I figure that if you are going to use the lid, might as well do it in the kitchen oven. [p]Here is my version of hot beef stew about done on the cooker. I use the Spicy Hot V8 juice as my base for my broth.[p][p]This is my Jambalaya ready to go on the cooker.[p][p]This is my low carb stuffed peppers ready to go on the Egg. [p][p]This is some black beans & meat ready to go on the cooker.[p][p]This is an open pot of cabbage and sausage over some pork steaks on the Egg.[p][p]Here is a slab of ribs over my baked beans on the Egg. May have to look close to see the pot but it is right under the ribs and I like the drippings going into the pot for additional flavor for the beans. I use the probe to measure the beans and not the ribs as I want to just keep the beans at a low simmer. [p][p]This is a pot of pinto beans on the cooker.[p][p]This is a pot of Texas Hot Ranch Beans on the cooker. [p][p]As you can probably see, I do all my open pot and Dutch Oven cooking with an indirect setup. [p]Dave [p][p]
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Old Dave- Great post and timing. We got our first rains of the season in Cal yesterday, so I soaked some beans to cook today. This will be my first Dutch oven cook on the Egg, and I have some questions. Looks like you have some answers, because your food looks wonderful. [p]I'm not using any canned or precooked beans, so timing and liquid is a question. Normally I cook beans covered on the cooktop at a simmer for a couple of hours, giving it a stir every 30 min or so. I add chopped onion, garlic, a ham bone or smoked turkey neck or somesuch at the start. [p]I'm thinking platesetter legs down, D.O. on top of that, lid on for an hour, add some (cooked) rib trimmings and seasoning meat and cook top off for another hour or so, all at about 300 dome. A chunk of local oak for smoke.[p]What do you (or other bean cookers) recomend? I'd like tips and advice.[p]Thanks in advance
Al
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Grandpas Grub,[p]Looks great. What kind of wood for smoke?[p]Thanks
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DynaGreaseball,[p]I used Pecan chips on this cook. I am going to dutch a pot roast in a few minutes and am going to use hickory.[p]I have noticed that cooking dutch in the egg w/o a lid on the oven I have to be more careful about the liquid content.[p]This stew was great tasting but I do like a little more liquid in the stew. It is an easy correction to make.[p]Tomorrow some on coal searing. The on coal searing really works well.[p]The coal temp is about 900° to 1150° and the dome is only about 450°[p]I did a larger tritip two nights ago for 90 seconds first side and 2 minutes 2nd side and got a great sear. Just a short amount of time on the grid and a great med rare cook.[p]I put some cherry wood chips on the outside area of where I was searing.[p]Direct coal searing is kind of fun too. People look like what in the heck are you doing. But they sure want more done the same way the second time through.[p]Kent
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