Dutch Oven cooking in a BGE

Ohio Ed

Does anyone cook with a Dutch Oven inside a BGE? I haven't done any since I was in the scouts...about a century ago, but remember some mighty good stews and chili's! Would you do it direct or indirect, covered or uncovered? Any good recipes? Anyone going to use one at the EGGFEST in Waldorf?
Thanks
Ed

PG

Ohio Ed,
I cook baked beans in a dutch oven and the occasional sausage stew also. I do both of these cooks indirect....and yes I will be cooking in a dutch oven at EGGFEST with one of these recipes...........Page

tn slagamater

Ohio Ed, until you have tried smoked chili in the EGG.... yep, you need to go find your boy scout stuff...Where is that dutch oven?... leave the top off so that chili, beans, stew, etc absorbs the smoke. My buddy said he thought he had died and gone to heaven the first time he egged his regular chili... it is big time different.

Chef Wil

<p />Ohio Ed,
I figure I can kill 2 birds with 1 stone, gumbo using Andouille sausage and Dutch oven cooking.[p]Ingredients ( Mise en Place ):
2 cups of peanut oil
2 cups all purpose flour
1 large onion, 1 med. Bell pepper, and 2 ribs of celery (chopped)
2 lbs. of fresh pork sausage (cut in 3 in. lengths)
1 lb. of smoked sausage or andouille (sliced)
2 (49.5 oz.) Swansons chicken broth + 3 cups water
6 boneless chicken breasts ( cut in fourths and seasoned with salt and pepper )
1 bunch of cut green onions
1 bunch chopped fresh parsley
6 hungry people
I used an 8 qt. dutch oven[p]
Recipe for Chicken and Sausage Gumbo:
First you make the roux
2 cups of peanut oil and 2 cups of all purpose flour
(the peanut oil has a higher smoking point and a nutty flavor )
Heat oil until it is about 350 degrees, add flour, being careful not to burn yourself because the flour does contain moisture, stir constantly and lower your fire so it does not scorch. Cook roux until it looks a little darker than peanut butter. Add chopped veggies, lower your fire to low and cook until veggies are partially caramelized. It will look like a nice cocoa color at this point.This really needs to be done on the stovetop so you can have more control over it. If you burn or scorch this, throw it away and start over, it’s the most important part of gumbo and the least expensive to throw out if need be. Move pot to the BGE that has been pre-heated to about 350. Add your fresh and smoked sausages in the pot and cook them for about 20 minutes. Add stock and water and cook until it starts to boil around the edges of pot. Add chicken and cook for about 1 hour or until meat is cooked. Adjust seasonings to your taste. Add green onions and parsley. Skim off any oil that may have surfaced. Greasy gumbo is not too appetizing. Serve in large bowls with white rice. A side of baked sweet potato or potato salad with crusty french bread is a must. Using this recipe for the roux, you have the basics, from here you can make seafood gumbo, shrimp and okra, duck and andoouille, really any combinations work. It is even common in South Louisiana to mix meats like chicken, sausage, shrimp, and oysters.

Chef Wil

<p />sorry for the poor quality picture, here is the plated meal.

Fairalbion

Would anyone recommend a brand and size of dutch oven appropriate to a Large BGE? I need to get one of these.
Regards.

Painter

Fairalbion,
I like the 9 qt myself.
I also use the 2 qt serving pot (some times called bean pot) on my small egg.
Bob
[ul][li]lodge cast iron[/ul]

tn slagamater

Fairalbion,I see you are in Georgia. Lodge has several discount outlet stores, one is located off I-85 northeast of Atlanta. Hopefully, someone has more exact location.

Ohio Ed

Chef Wil,
Boy do you know how to make me hungry , even the fuzzy pictures look great, Thanks for the recipe. It's hard to impossible to find good andouille sausage up here in Ohio but we make a lot of shrimp gumbo. The wife and I grew up in south Alabama so she knows how to make that roux.
Looks like you cook indirect...is that a pizza stone you rest the dutch oven on?
Thanks again
Ed

Ohio Ed

Fairalbion,
I got mine at Amazon.com . You can find both pre-seasoned and unseasoned ones. I opted for the 7 qt size preseasoned.
Ed
[ul][li]Dutch Oven-Amazon.com[/ul]

Ohio Ed

tn slagamater,
Sounds great...I'll give it a try.
Ed

Ohio Ed

PG,
Thanks,
Look forward to meeting you and seeing you cook at Waldorf.
Ed

WooDoggies

Hey Wil, those look great. When I die, bury me with a pot of your gumbo![p]Thanks for those.... they're printed out and ready to try over coals.[p]Cheers, Pal!
John

fishlessman

Chef Wil, these are the types of recipes i like the best. whats in the fridge ends up in the stew. this weekekend im going to try this gumbo stuff, following your recipe and maybe adding some shrimp at the end. do you add any smoke to the fire while it simmers?

Fairalbion

Ohio Ed,
Thanks! That was easy, I just bought one through Amazon.

Banker John

Ohio Ed,
There is a recipe in the recipes section called "Bucky's 2-3-2 Chili" that I have made and won a community chili cook off. [p]The recipe is simple and I made it in a dutch oven on a Medium egg.[p]Banker John

Unknown

Chef Wil,
Do you cook in the Dutch Oven with the top closed on the BGE, or open?[p]Thank you for a response.[p]Kyle

Chef Wil

KL,
closed and using daisey to keep temp at desired degree

Chef Wil

fishlessman,
yes sometimes I'll add a little pecan for smoke

Chef Wil

WooDoggies,
for you I'd suggest indirect or you'll end up in flames........LOL