Cooking with a dutch oven

Unknown · June 2007

I am really pretty excited about the whole bbq experience since gettting the large egg a few weeks ago. BBQ'n and grillin' used to be the private domain of my husband prior to getting the egg. Now he is fighting with me over the chance to cook on it. Our lives have forever changed. [p]I hope this doesn't appear to be too stupid of a question, but does the egg really do anything to enhance the flavor or physical attributes of chile, stew, paella, or other things cooked in a dutch oven or skillet as opposed to doing it in the kitchen oven? or is it a convenience thing?[p]I don't have either a dutch oven or even an iron skillet, but thinking i should. Afterall, when in eggland do as the eggers do (my new mantra). [p]

mad max beyond eggdome · June 2007

MaryAnne,
i do a lot of casseroles/stew/chili/soup in the egg. ..and yes, it does enhance the flavor. ..gives food a 'rustic' flavor. ...you don't need to use a lot of wood either, just the hint of smoke from the lump will add flavor to your foods. .. .[p]and you don't need to put the lid on the dutch oven. . .due to the moisture retention properties of the egg, you won't lose a lot of moisture out of what you are cooking. . so even though a recipe might say "put a lid on and simmer", you can safely simmer without the lid on the pot, just the lid on the egg will do the job for you. . . you might need to add a little liquid over a long cook, but not much. .. [p]you typically want to make sure there is a heat barrier between your fire and your pot (plate setter), though, so you don't have direct heat from the fire scorching the bottom of the pot. . ..[p]good luck ....and remember. . ."if you cooked it on your stove, or in your oven, you can cook it on your egg" :-)

Unknown · June 2007

mad max beyond eggdome,[p]Thanks so much for the wonderful answer.

mad max beyond eggdome · June 2007

MaryAnne,
forgot to mention. .. desserts are great on the egg. .. apple/peach crisps, cakes, pies, etc. .. i do a killer cheese souffle on the egg .... [p]again, the trick is to have a really clean burning fire so that things like fruit don't pick up a bitter or too-smokey flavor from something like pork grease that may be in the egg ... .[p]also, some foods, like cheese and apples, tend to pick up a more smokey flavor than other things. ..so for instance, i prefer a peach crisp to an apple crisp on the egg as the peaches don't pick up as much smoke as the apples for some reason .... also, when i bake a lasagna on the egg .. .the last layer is primarily tomato sauce rather than cheese as the sauce won't absorb as much smoke flavor as the cheese would .... [p]try out some of your favorite casseroles/stews on the egg and see what works or doesnt' for you. .. oh, and use the recipe/temps/times exactly as you would in your oven. ..or make slight adjustments from stove to egg . ...i.e. if you would normally simmer your chili on the stove for 3 hours, then simmer it in the egg for three hours (at like 300 degrees dome temp) ....[p]

Clay Q · June 2007

<p />MaryAnne,

Oh yeah, the egg likes to cook with cast iron. I have several Dutch ovens, a big skillet and use them often.
I also use Le Creuset in the egg. Nothing better than cast iron.[p]Eggland.......I like that.
Have fun in Eggland,
Clay

fishlessman · June 2007

MaryAnne,
my duell oven lacanche cluny rarely gets used any more (kinda a waste, but i still like the simmer plate and wok burner on the stove better for certian things), the egg makes much better potroasts and stews, chilis etc. i use the lecreusetts for anything with tomatoes as i dont like the flavor that castiron gives to those dishes, and the castiron dutch and fry pans for everything else.

Essex County · June 2007

MaryAnne,
THE best thing I have ever cooked on the egg was an arm roast done in a dutch oven with dried chiles, a few tomatoes, a bunch of garlic, chicken stock, and a couple of other things. It cooks at about 250 for 6 or 7 hours with a little cherry wood for smoke. Simple and amazing.
Paul

Unknown · June 2007

Essex County,
that sounds very good. would you mind posting the complete recipe?

Unknown · June 2007

MaryAnne,[p][p]Cabbage over pork steak makes a nice meal. [p][p]Cuban beans ready to go on the cooker.[p][p]A slab of ribs over an open pot of baked beans.[p][p]Pinto beans on the cooker.[p][p]My hot beef stew on the cooker.[p][p]My contest Jambalaya ready to go on the cooker.[p][p]Texas hot ranch beans on the cooker.[p]I do quite a bit of dutch oven open pot cooking and baking on the cooker.[p]Dave

Roudy · June 2007

MaryAnne,[p]I've made the Cow Likn chili that should be found elsewhere in this forum. The Egg adds flavor that cooking over a stove could never do. I highly recommend it.[p]

Dimple's Mom · June 2007

mad max beyond eggdome,[p]What sort of dish or pot would you cook a peach crisp in?[p]Also, what's the trick of a clean burning fire? Is it to let the fire burn a while first? If so, how long?[p]Thanks,
Gwen

DobieDad · June 2007

dimplesmom,[p]My wife did a fresh stawberry crisp at an Eggfest last year, and because we were flying to it, she used an aluminum 1/2 steam tray pan.[p]At home she uses a Le Creuset roaster.[p]Use fresh lump for your fire when you are going to cook breads or desserts. That avoids having any greasy smoke from drippings from a previous cook. Light your lump and let it burn at your desired temp for 45 minutes to an hour. By then any organics in the lump will have been driven off and your smoke will have only a light scent.[p]HTH[p]DD

mad max beyond eggdome · June 2007

dimplesmom,
i use my le creuset enameled cast iron paella pan for apple, or in this case, peach/blueberry crisp ... . good stuff .[p][p]yes, by a clean burning fire, i mean a fire that has been going for about a good hour, no extra wood, no grease burning, etc. .. you should barely be able to see any smoke coming out of your egg (maybe just a whisp) . .. that fire will add more than enough flavor to most of these sorts of dishes. .. .

Dimple's Mom · June 2007

mad max beyond eggdome,
Is the bottom of that creuset pan blackened from egg usage? Just wondering...[p]Guess I'll have to break down and get me one of these. I've always liked them.[p]I love crisps. I like them much better than pie, when fruit is involved. Esp warm over ice cream. Yum yum![p]Gwen

Dimple's Mom · June 2007

DobieDad,
Thanks for the info. Clean lump, let it burn. Got it! Now, where do I get creuset for a decent price? Off to scan the internet! [p]Gwen

DobieDad · June 2007

dimplesmom,[p]Max and I were big into Le Creuset acquisition for awhile. All of his match, but mine were purchased at different times, at different stores, so they are a colorful lot![p]Here are some suggestions for Le Creuset at a discount. Look for a Le Creuset outlet store at an outlet mall in your area, and buy when they have discounted the items or color you want. They used to change the discounted items monthly. These are seconds, but look them over and chose pieces with a minor blem. Most of the time, I can't find it.[p]Tuesday Morning receives discontinued items, etc, and often has a few Le Creuset pieces, always at a good price. But it is hit or miss.[p]A looong time ago I bought a piece at Macy's when they had an amazing sale, so check the big store ads.[p]I have seen some pretty hefty discounts at internet resellers, but you've got to search. I purchased my 5 qt buffet casserole, which I love - it's wonderful for braises- from www.cutleryandmore.com. Part of the fun is shopping for the right deal.[p]Perhaps others that have purchased more recently can help.[p]Good luck![p]DD

Unknown · June 2007

MaryAnne,we use a lot of cast iron on our large BGE. Pizza and paella are much better on the BGE and so are beans and stew. Almost everything is better on the BGE once you get the hang of it. Last week we cooked an 8lb roaster chicken in our Lodge cast iron fry pan indirect and it turned out great and could not been duplicated in the kitchen oven.

Dimple's Mom · June 2007

DobieDad,
Thanks for the suggestions. I think we do have an outlet here but I'd pay more in gas and ferry tickets than anything I'd save. Unless I was already in the area. I believe it's up by the big indian reservation where I take the kids to get fireworks, so maybe...[p]I'll definitely check out that internet site too.[p]Gwen

Unknown · October 2008

when cooking a stew or chilli in a dutch oven on the bge do you need to keep opening lid to stir or just leave it alone until done.

Cooking with a dutch oven

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