Dutch oven cooking

DC,egger

I am looking for any advice on cooking a beef stew in a dutch oven on the egg. [p]Thanks DC,egger

Gfw

<p />DC,egger, while I've never done beef stew, it should be similiar to chili which I do for about 3 hours at the 300-350 mark![p]
[ul][li]Gfw's BBQ[/ul]

Sundown

DC,egger,
Did beef stew twice in the dutch oven on Mr. Egg.
I'm really beginning to thing the "Rule of Thumb" should be, do almost everything the same way you would do it on the stove or in the oven. Form there it's a tweak here and a tweak there. Good luck

Unknown

DC,egger,
while not having done beef stew, i have done chili and casseroles and other 'baked' items in the egg. . .i agree with sundown that i simply do things in the egg pretty much at the same time and temps as i do in the oven, and let the egg then work its magic. .. . .

Unknown

max mad beyond eggdome and Sundown,[p]I guess this old fellow needs some more information on Dutch oven cooking on a ceramic cooker and hope you can help. It would seem to me that both of you fellows cook in your Dutch oven the same way you would do it in your kitchen oven. If so, it seems to me that you leave the lid on the Dutch oven for the whole cook if you both cook the same way as you do in the kitchen oven and maybe use the temps and time that you might find in any recipe that is written for your kitchen oven. I would ask why??? One of you say that the egg will work it magic with this cooking with I assume the lid on the Dutch oven and I wonder why anyone would go to all the trouble to even use a ceramic or any other cooker and then leave the lid on the cooker. There ain't gonna be any magic as if the lid is left on the cooker, you could get the same results over a gasoline fire in your trash can. The other gentleman said that you just need a tweak here and there and I wonder just what a fellow would tweak if you are cooking with the lid on the Dutch oven?[p]If you are cooking with the lid off the Dutch oven and I doubt it, all your recipes will need to be changed to make them work. [p]This is not to pick on either one of you fellows but I guess I need additional information on how you do your Dutch oven cooking in the Egg where it is better than what you might do in your kitchen oven?[p]Your comments,[p]Dave

QBabe

Old Dave,[p]I'm not either one of the guys you're referring to, but I've done multiple cooks with my lodge 5 quart dutch oven in my egg and haven't really changed any of the recipes from what I used to do in the oven or on top of the stove. My dutch oven cooks have been 1) chili, 2) seafood gumbo, 3) pot roast and 4) spaghetti sauce. I never covered any of these inside, and don't cover them when I'm using the egg. [p]Hope this helps,
Tonia
:~)

Gfw

<p />Old Dave, if you look at the pic in the post below, what you see is what you get - no cover here either. I think the first time I did the "dutch" thing I was following the instructions of ChefRD who stated that "Without the top on the pot, you will get some smoke flavor in the chili, but not much." Never actually used the cover.[p]
[ul][li]ChefRD's Chili[/ul]

DC,egger

Gfw,
Hey thanks for all the help, I did the stew and it turned out great. I cooked it for about three hours at 350 with the lid off the dutch oven. That was my first cook with a dutch oven and I really liked cooking with it. I want to try some of the other dishes that you all have written about. Once again thanks.[p]DC,egger

mad max beyond eggdome

Old Dave, i don't put the lid on my pots that i use in the egg. . .while i don't typically use a lodge dutch oven, i use my le creuset enameled cast iron in the egg all the time for chili, beans, and casseroles. .. i don't add any more liquid than i would if i was doing them in my oven with the lid on. . .i think the moisture retaining properties of the egg more than make up for the lack of a lid. . .just my humble opinion, but it sure does work for me. . .and by having the lid off, you get the infusion of the smoke of whatever you are burning. . .next time you plan to dutch oven something, give it a try in your egg, same temps as the oven, same times, but leave the lid off. . .if you think its gettin a little dry, simply add a little liquid. .oh yea, i typically set the pot on the grid over inverted plate setter at the same temps/times as i would in the oven. . .