Dutch Oven

• Over the Top Chili - for sure! (use the SEARCH box)
• Pepper Stout Beef - (again w/ the SEARCH box...)
• Buffalo Chicken - here
• Bread

And I can't wait to use mine on my little outdoor single burner stove to deep fry some smoked chicken wings I pull outta the BGE!!!

a Dutch is one of the ultimate tools. You can cook on the egg or stove, in the oven or egg. You can cook with lid on it and save moisture and then take the lid off to brown the meat/chicken or reduce the stock and thicken. Think of it as this—anything that requires longer cook times; roasting, braizing , baking,  stewing is almost always better in a Dutch. The only serious thing that can screw it up is to wash it with soap, drop it on a hard surface, or heat shock it when it is hot with cold water. They can crack this way. My favorite thing to cook in a Dutch. Whole chicken; SPOG and a heavy dose of rosemary. Like reverse sear. Cook lid on until almost done and then lid off to brown. 

bhugg said:

Jstroke said:

a Dutch is one of the ultimate tools. You can cook on the egg or stove, in the oven or egg. You can cook with lid on it and save moisture and then take the lid off to brown the meat/chicken or reduce the stock and thicken. Think of it as this—anything that requires longer cook times; roasting, braizing , baking,  stewing is almost always better in a Dutch. The only serious thing that can screw it up is to wash it with soap, drop it on a hard surface, or heat shock it when it is hot with cold water. They can crack this way. My favorite thing to cook in a Dutch. Whole chicken; SPOG and a heavy dose of rosemary. Like reverse sear. Cook lid on until almost done and then lid off to brown. 

I am thinking about doing the whole chicken. First, what does SPOG mean? Second, do you add anything else or just the chicken into the oven? 

Salt pepper onion garlic 

unoriginalusername said:

bhugg said:

Jstroke said:

a Dutch is one of the ultimate tools. You can cook on the egg or stove, in the oven or egg. You can cook with lid on it and save moisture and then take the lid off to brown the meat/chicken or reduce the stock and thicken. Think of it as this—anything that requires longer cook times; roasting, braizing , baking,  stewing is almost always better in a Dutch. The only serious thing that can screw it up is to wash it with soap, drop it on a hard surface, or heat shock it when it is hot with cold water. They can crack this way. My favorite thing to cook in a Dutch. Whole chicken; SPOG and a heavy dose of rosemary. Like reverse sear. Cook lid on until almost done and then lid off to brown. 

I am thinking about doing the whole chicken. First, what does SPOG mean? Second, do you add anything else or just the chicken into the oven? 

Salt pepper onion garlic 

You got it. Just chicken in the Dutch.

https://eggheadforum.com/discussion/1188420/sundays-pot-roast#latest

Hard to pick one item...here are some favorites:

1 cold oil french fries
2 french onion soup
3 beef burgundy
4 chile colorado
5 broccoli covered in parm
6 sourdough bread
7 whole chicken
8 beef pot roast
9 potatoes au gratin




So many more but these are definitely the biggest hits that are most requested

I have two 5 qt double dutch loge CI and inuse them for searing steaks and fish, making omelettes, cornbread, and even a large chocolate chip cookie

I have 2, love them. Been cooking on them for years.  Camped for 10 days and used them for every meal. Amazingly haven’t used with my egg yet. Short ribs and green beans were the best main.  Cookie bars for desert and creates perfect biscuits. 

I’m out