7 Quart Cast Iron Dutch Oven

IlliniEgger

I have had my Lodge 7 qt. cast iron dutch oven for a couple of months and have yet to break it in.

Looking for BGE options on what should be my first cook.

Let 'er rip with the recipie options!

Thanks in advance fellow eggers.

IlliniEgger
East Peoria, IL

Grandpas Grub

Possibly,









GG

Mike in Abita

Here are a few

Chili, Beef, Beans, Richard Fl

This recipe is a blend of different ones, from KennyG, Egret, Blue Smoke and The Skyline Chili Chain Miami, '70's and my own ideas.. Thanks to all.




INGREDIENTS:
First Cook:
3 1/4 Lbs Chuck, Ground Twice Course
2 Lbs House Brand (Publix) Mild Sausage
3/4 Lb Bacon, Thick Cut, Hormel, Black Label, Diced
Second Cook:
5 Cups Onions, White/Red, Chopped
2 Cups Bell Peppers, Yellow, Chopped
3 Tbs Garlic, Fresh Crushed
Add Rest:
2 1 3/8 Ozs Pkg Old El Paso Chili Seasoning
1 12 Ozs Can La Costeña Chipotle Peppers in Adobo Sauce, Pureed
9 Cups Fresh, Tomatoes, Pureed
1 28 Ozs Can Diced Tomatoes
1 14 1/2 Ozs Can Diced Tomatoes
1 10 Ozs Can Rotel, Hot
2 4 1/2 Ozs Can Old El Paso Chopped Green Chili
2 Tbs Indian River Pepper Blend
2 Tbs Indian River Seasoning Salt
1 Bunch Cilantro, Chopped
2 Tbs Cocoa Powder, Hot, Godiva
2 Tbs Cumin, Ground
2 15 1/2 Ozs Can Red Kidney Beans, Habichuelas Colorado
2 15 1/2 Ozs Can Pink Kidney Beans, Habichuelas Rosada
1 Stick Butter
2 Tbs Worcestershire sauce
1/2 Cup Red Wine, Cabernet Sauvignon
Use Broth if dry:
2 14 Ozs Can Beef Broth, Swanson
Smoke:
Applewood Chunks & Hickory Chips




Procedure:
1 Because of a time constraint the meat, and everything was done on the stove. After everything was in the DO and boiling, I placed in BGE.
2 Take a 9 quart dutch oven and cook the beef, sausage and bacon in the pot stirring every 5-10 minutes, covered, about 25 minutes. When done, remove and drain.
3 Take the onions, bell peppers and garlic and sauté until translucent.
4 Add the tomatoes and remaining ingredients except beans and beef broth, and bring to a boil. Add the meat back into the pot and stir. Add the spices and stir until blended. Now add the beans, drained.
5 The Large BGE had been set with a tjv spider, high position, direct and the temperature was 350°F. for the first hour. Then dropped to 275°F for the last 3 hours, It is still cooking 4 hours later. Maybe I will shut down the BGE after 6-7 hours and leave the dutch oven over night. Sounds like a plan! Had some applewood pieces and hickory chips for flavor.
6 Been cooking for 4 hours and still going. Added the beef broth and liquid from the beans toward the end as I needed to keep the chili moist.
7 After 6 1/2 hours on the BGE, I added a second can of beef broth, left the Dutch Oven on the BGE and shut the entire system down. Went to the SPA and decided I will deal with this situation in the AM. Good Night Richard. Just got up and checked the pot, still warm and the BEST chili I have made in 40+ years.
8 Am serving with raspberry cornbread muffins.


Yield: Dutch Oven 9 Quarts
Preparation time: 1 hour
Cooking time: 4 hours

Recipe Type
Beef, Dutch Oven, Main Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2008/01/18


Cin Chili Recipe courtesy Cindy Wilkins
See this recipe on air Saturday Mar. 22 at 4:30 PM ET/PT.

Show: Throwdown with Bobby Flay
Episode: Chili





2 tablespoons olive oil
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 (8-ounce) can tomato sauce (recommended: Hunt's)
Batch one:
1 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules

Batch two:
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon brown sugar

Batch three:
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin


In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.


INGREDIENTS:
Seasoning Mix:
2 tsp salt
2 tsp cayenne (I love and live for hot, spicy food. And, this is to spicy for me!!! I cut it in half and use one teaspoon of cayenne.
Probably a lot of cajuns out there who would disagree)
1 tsp white pepper
1 tsp black pepper
1 tsp dried sweet basil leaves
1/2 tsp dried thyme leaves
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell pepper
7 Tbs cooking oil (I use peanut oil as the roux has been described as having a "nutty" flavor. Don't know if it makes any difference)
3/4 cup all-purpose flour
3 cups seafood stock (I either go to Tony's meat market (In Denver) or, you can use clam juice)
1/2 lb (2 sticks) unsalted butter
2 lbs peeled crawfish tails
1 cup finely chopped green onions
4 cups cooked rice.




Preparation:
1 Combine your spices and set aside.
2 In a heavy Iron skillet, I use a dutch oven, heat the oil over high heat. I always get someone to help me with this part. When the oil
starts to smoke, I use a sifter and start adding the flour while whisking. You can't stop whisking or you will burn the roux.
If you burn it (black specks) you have to start over. Reach into your pocket and pull out a new penny. That's the color the roux
should be when it's done. Take it off the heat and add your vegetables and 1 tablespoon of your spice mixture. Stir with a wooden
spoon for about 5 minutes. The mixture will seem too dry, and the vegetables will ball up in the pan. That's the way it is supposed to be.
3 In a 2 quart saucepan, bring 2 cups of the stock to a boil over high heat. Gradually add your roux mixture until the flour is all
disolved and mixed well, about 2 minutes and stirring constantly.
4 In a 4 quart saucepan melt a stick of butter over medium heat and add the 2 lbs. crawfish and green onions, and saute for a minute.
Add the other stick of butter, the remaining cup of seafood stock, and the stock mixture (the roux mixture, from above). Cook and stir
until the butter is melted into the sauce (4 to 6 minutes) shaking the pan back and forth (as opposed to stirring. Why? I don't know.
Maybe stirring breaks the sauce). Add the remaining spice mixture, stir it in, and remove from the heat. If the sauce does break (separates),
add 2 tblsp. of seafood stock or water and shake the pan until it combines. Pour it over your rice, and get ready for some damn good chow.
Also, you better print this recipe, because Paul Prudhomme's recipes are very difficult to find on the internet.


Recipe Source
Author: http://www.chowhound.com/topics/372122

Source: Internet, 07/12/07,


Cow Lickin’ Chili by John Hall aka "egret"

Ingredients :

Olive Oil
1.5 lb. ground Chuck
1 lb. Italian Sausage (casing removed)
2 cups Onion (chopped)
1 Green Bell Pepper (seeded and chopped)
2 Jalapeno Chiles (seeded and chopped fine)
1-2 Serrano Chiles (seeded and chopped fine)
1 Tbs. Garlic (minced)
1 (28 oz.) can Diced Tomatoes and liquid
1 (15 oz.) can Diced Tomatoes and liquid
1 can Rotel
2 cans (15 oz. each) Pinto, Dark Kidney, or Black Beans (drained)
3 Tbs. Chili Powder
1 Tbs. Ancho Chile Powder
1.5 Tbs. ground Cumin
1 tsp. Cocoa Powder
1 tsp. ground Cinnamon
2 Bay Leaves
1 tsp. Tabasco Sauce
1 tsp. dried Oregano
3 Tbs. DP Cow Lick Steak Rub
2 cups Beef Broth
1 cup Dry Red Wine
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
Salt and fresh ground Pepper to taste
Wood Chunks

Preparation:

Preheat your Egg to 350° with inverted plate setter (legs up).
Add 2 or 3 fist-sized chunks of wood to coals.
Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.
Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon).
Close lid and cook for about 1 hour, stirring every 10-15 minutes.
Remove dutch oven from egg, remove meat and drain on paper towels.
Wipe dutch oven dry with paper towels.
Return dutch oven to egg, add more olive oil and sauté onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes.
Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).
Note : After the mixture starts to simmer, you can reduce the dome temperature to 300-325 degrees.
Remove bay leaves, dried chiles, correct seasoning and serve


Cioppino:
1 large onion, diced
2 cloves garlic minced
1 large green pepper, diced
1/3 cup parsley, chopped
¼ cup olive oil

In a soup pot, sauté the vegetables in the oil until soft

1 8-oz. Can tomato sauce
3 14-½ oz. Can cut and peeled tomatoes
1 cup water
10oz. Tomato juice
1 bay leaf
1 tsp. Dried basil
½ tsp. Dried oregano
1 tsp Parsley

Add to the pot. Cover and simmer 20 minutes. If not served immediately, cool, cover, and refrigerate until ready to serve.

12 clams, well scrubbed (24 is better)
1 lb. Medium shrimp – (2 pounds is better), shelled and cleaned (I use cooked and cleaned)
1 large Dungeness crab, cleaned and broken into pieces
1 pound of imitation crab (works great – use 2 if you don’t want to use the whole crab)

bring soup back to a simmer. Add seafood and simmer an additional 20 minutes or until clams open and shrimp turn pink. (If using cooked shrimp – wait until clams begin to open than add shrimp).

Notes:
If using imitation crab get some legs for looks and the stock
Feel free to vary the seafood to what is in season.

Note: I have never cooked this on the egg, I am wondering how the smoke will change the flavor also the change if using flvor wood. Egg cooking is a next few days project.

I hope whoever tries this enjoys it as much as I do.

Kent

Sauce Picante

By SWOkla Jerry

½ cup cooking oil
½ cup all purpose flour
2 onions chopped
1/2 lemon chopped(pulp and zest only)
1 bell pepper, chopped
2 stalks celery chopped
3 clvs minced garlic
1 tbs minced jalapeños
1 medium can whole tomatoes
1 small can tomatoes with chilies mashed
1 small can tomato paste
½ tsp basil
½ tsp thyme
½ tsp cayenne pepper
1 cup chicken broth
green onion tops chopped fine
2 tsp of Worcestershire sauce
1 bag Sam's Seafood Medley

Heat oil and flour together until golden brown. This is a roux. Add onions and cook together for about 5 minutes stirring.(don't burn your onions or roux)
Add whole tomatoes, tomatoes w/ chilis, and tomato paste. Stir and immediately add celery, bell peppers and lemon. Set heat to medium and cook about a
half hour or until oil rises to the top. Add chicken broth to desired thickness and salt and pepper taste.( A great alternative to salt and pepper for
a real creole taste is Tony's Chachere.) Cook mixture down for about 45 minutes to an hour adding water or stock made from ingredients as needed.
In the last 20 minutes of cooking add one of the meats from above or other goodies you've decided to try. When done cooking turn off heat and add
Worcestershire sauce and green onion tops.

bubba tim

well there ya have it, Mike and Mr Grandpas have you covered. Now come to hard part, which one to choose.

Grandpas Grub

Use the lid :laugh: ... Heck no!

That is like taking a shower with a rain coat on. Using the lid, one may as well light up some kingsford put some brickettes under and over the DO or even cook in the oven.

GG

bubba tim

Kent, read my thread again. I don't think I was referring to cover the DO. :huh:

Grandpas Grub

Well, that what happens when one gets old.

GG

Richard Fl

Need a pic to go with my chili. Made a batch of green chili pork yesterday, but had no camera.

Here is the red pot;

bubba tim

I resemeble that remark!

FlaPoolman

Then the next thing you know you don't watch football because you forget what happened in the first half :laugh: Just messing with ya Tim, I'm almost there to. :evil: