Dutch Oven

Unknown · January 2006

Went out and bought myself a cast iron dutch oven yesterday, seasoned it, and want to kick back, watch a few ball games, and give the oven a trial run. Anybody got any suggestions? Have Red's Brunswick Stew recipe but unfortunately do not have any pulled pork right now. Open to any suggestions, beef, pork, etc.

ronbeaux · January 2006

Chuter,
A big pot of chili sure sounds good!

OctoberGlory · January 2006

It won't help you now but with a new Dutch Oven you'll want to check out RFD TV's Dutch Oven & Camp Cooking Show. Everything is done over an open fire, but there are some great recipes and you can easily adapt them to egg cooking.

OctoberGlory

GrillMeister · January 2006

Chuter,[p]Here's the base recipe. This will provide 4 hearty servings and will
double, triple, and quadruple nicely for company and larger crowds. I made a triple batch for EggFest.[p]1 large can (28 oz.) seasoned diced tomatoes and liquid (Muir Glen brand is the best that I've found), any brand will do.
2 cans (14 oz. each) chili beans and liquid - mild or hot or one of each (I like Bush's but have had good luck with Joan of Ark, Libbeys, and the supermarket's house brand)
1 lb. ground meat or sausage. (ground chuck, sirloin in any fat/lean
combination, leftover sausage, etc. I used a 2:1 ratio of ground meat and spicy pork sausage in ATL.
2-3 strips bacon
3 medium cloves of garlic run through a garlic press.
1 large or 2 small onions, medium chop (Vidalia or Texas sweet, Maui, etc)
2 T. chili powder (McCormick is fine or something better)
1 T. ground cumin
1/2 tsp. ground cinnamon
1 squirt Hershey's chocolate syrup or equivalent
Splash of Balsamic Vinegar
Splash of Tabasco sauce or your favorite
1 tsp. oregano
2 T. general purpose BBQ rub (Lysanders, Bilardo Bros, Dizzy Dust, etc)
6oz. beef broth or better yet - beer or fruity red wine (use the cheap
stuff)
1 large dried chili pepper - pasilla (wimpy) Chipotle (hotter) pequin
(hotter yet) Scotch bonnet or Habenero (five alarm)
Kosher salt and fresh ground pepper to taste.
Wood chunks - I used hickory, mesquite and pecan in ATL[p]Preparation:[p]Preheat your Egg to 275-300�
Open tomato and bean cans and dump into appropriately sized "chili pot",
deep Corningware casserole dish, metal stockpot, cast iron Dutch oven, etc.
Fry bacon extra crisp in a non stick skillet and remove and crumble into chili pot.
Use bacon drippings to brown ground meat or sausage seasoning with salt and
pepper as you go. Halfway through the browning process, add onions and
garlic, drain grease and dump contents into chili pot. Float your dried
chili(s) on top.
Add in all remaining ingredients and stir thoroughly to incorporate well.
Cook on the Egg with smoking chunks, placing chilipot on a pizza stone or
other "thermal barrier". This allows the chili to heat slowly and pick up more smoke flavor. Stir and taste every 20 minutes or so. Remove the
dried pepper when you have the heat you might be looking for. Monitor the
chili temp with an instant read thermo or Polder. At about 140� internal and 1.5 to 2 hours, remove the thermal barrier. With the pot directly over the heat now, it should come up to almost a boil in about 30 more minutes.[p]Serve with thinly sliced green onions and grated cheddar cheese on top.[p]It will taste even better the next day, of course.

MakoBBQ · January 2006

Chuter,
Where did you get your dutch oven? I went out yesterday looking for one but i couldnt find one with a lid? What size did you get also?[p]Thanks.

Borders · January 2006

Chuter, here's and easy and tasty one. I'm doing this one today in a 5 qt Dutch oven.[p] Kansas City Soup
[p]3 cups water
2 small onions, chopped and sauteed
3 stalks celery
2 carrots, sliced
1/3 head cauliflower
1 bunch fresh broccoli florets
1 16 ounce can tomatoes
1 teaspoon fresh ground pepper
1 package frozen mixed vegetables
1 pound ground beef, browned and drained
2 cubes beef boullion
1/2 cup butter
1/2 cup flour

1 Put all ingredients except butter and flour in crock pot, stew pot or dutch oven over low to medium heat. This soup was designed for a crock pot and was to be cooked on low for 8-10 hours. However, is just as good cooked by other methods. The key is that at the minimum, the vegetables need to be soft.
2 One hour before serving, turn soup to medium high heat. Make a roux of the butter and flour, stirring until smooth. Slowly pour into the soup, until thickened.

Cooking Tips
Serve with Tabasco and cornbread on the side.

Recipe Source
Author: Scott Borders[p]Source: Adapted from Mom's Rival Crock pot cookbook

[p]

Unknown · January 2006

MakoBBQ,
Went to a few sporting goods stores and they were out so I thought I would try Wal-Mart and they had a 6 qt. for around $38. and it does have a cover.

Unknown · January 2006

Chuter,[p]I put some information on my experience with Dutch oven cooking on the Egg about a month ago and it should be at the link.[p]Dave

[ul][li]Dutch Oven Cooking[/ul]

Dutch Oven

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