Dutch Oven Cooking - BBQ Central

Go Back   BBQ Central > Corporate Administration > General (Non-BBQ) Discussion
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-09-2007, 09:46 AM   #1
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Dutch Oven Cooking

I picked up the 12 inch deep Dutch oven, a second quality 17 inch frying pan (1/2 price), a lid lifter, and a lid stand. Total was $132.47 including tax.

On Sunday evening I decided to try peach cobbler using the cake mix recipe (Lazy cobbler) found in the book that came with the Dutch oven. It took 2 ¬Ĺ hours to cook it should have taken only 45 minutes to and hour. I guess it took awhile for the temperature to get up. This was my first attempt at using an outdoor Dutch oven. The cobbler tasted good except it had an oily taste. I cleaned the oven with hot water only before using the first time. I cleaned it up again after cooking the peach cobbler.

This could also become addicting.












__________________

cleglue is offline   Reply With Quote
Old 04-09-2007, 09:55 AM   #2
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
That cobbler is looking real fine!! Good job!!!!
__________________

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 04-09-2007, 10:11 AM   #3
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Seasoning new cast iron is tricky & best done after placing the scrubed item in your dishwasher & let run the cycle, removing before the drying cycle. rub with lard or bacon fat & put in a 300 deg oven for a few hours.
Most of the new cast iron cookware has a rough finish on the pots inside bottom. Older pot & pans were milled smooth. You can do this to your new one with a sandpaper flapper pad. (the flat kind) & a drill. Cast iron is super hard & this will take a little time but its worth it.
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 04-09-2007, 11:26 AM   #4
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Nothing wrong with a new addiction !! Looks good. Do you think loading up the lid with more coals would've sped up the cooking time ?
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 04-09-2007, 11:36 AM   #5
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
007,

This pot was one of Lodge's pre seasoned ones.

John,

I was just trying to follow the recipe in the booklet that came with the oven. I'll use more coals next time. After the first 1 1/2 hour when it still didn't look done I lit more coal and started again. Within a few minutes the cobbler was bubbling and sounding good.
cleglue is offline   Reply With Quote
Old 04-09-2007, 04:39 PM   #6
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
C that looks great
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 04-09-2007, 05:27 PM   #7
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
Darn, that looks like fun! Keep us posted on future bakes.

--John
(I like your practical block-and-plate cook surface; then I was wondering if a ceramic surface, like fire bricks, would make the charcoal under the oven more effective.)
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 04-09-2007, 06:40 PM   #8
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
looks great!
__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 04-09-2007, 07:09 PM   #9
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Unity,

I think fire brick would help. Yesterday was first cook using the dutch oven as well as the first time seeing a dutch oven in use except on TV. The Lodge store sells a table that is similar to the one in this picture where the dutch oven can be set for cooking.

http://papadutch.home.comcast.net/dutch ... s-2003.htm

I just used something that I had around the yard to try and use the dutch oven without using the ground as for the briquettes.
cleglue is offline   Reply With Quote
Old 04-09-2007, 07:14 PM   #10
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by cleglue
Unity,

I think fire brick would help. Yesterday was first cook using the dutch oven as well as the first time seeing a dutch oven in use except on TV. The Lodge store sells a table that is similar to the one in this picture where the dutch oven can be set for cooking.

http://papadutch.home.comcast.net/dutch ... s-2003.htm

I just used something that I had around the yard to try and use the dutch oven without using the ground as for the briquettes.
You can use the bottom of your WSM. Or your weber grill.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 04-09-2007, 07:14 PM   #11
God O'Que
 
Uncle Bubba's Avatar


 
Join Date: Feb 2005
Location: Boardman, Ohio
Posts: 2,689
Be careful how you season some of the off-brand non-sesoned pots. I bought cajun oval pot and since it was shipped from china or who the hell knows, it had a coating of wax on it to protect it from the sea salt on it's journey over the pacific. When i went to season it in the oven the wax created a God-awful smoke and burning wax smell thoughout my house. I ended up scrubbing it with a brillo pad and then seson it on my gas grill.
__________________
Uncle Bubba

"I'd rather be dead in my skin than be a fan of a Redskin."
Uncle Bubba is offline   Reply With Quote
Old 04-09-2007, 07:16 PM   #12
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
same here
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 04-09-2007, 07:38 PM   #13
Pork Butt
 
gator's Avatar


 
Join Date: Dec 2006
Location: Coppell, TX
Posts: 170
cleglue,

More coals, I agree. Maybe set 'er directly on the ground?

If you want to cheat a little, you can line it with foil, should take care of the oily taste + make clean-up lots easier. Those cobblers tend to be pretty sticky...did your recipe include a can of sprite or 7-up in the ingredients?

Rob Walsh's new book is supposed to have some good dutch oven recipes in it. Cant wait.

gator
__________________
- It's easier to do nothing. Do something.

http://www.sucklebusters.com/bbq-rubs-c-21.html
gator is offline   Reply With Quote
Old 04-09-2007, 08:04 PM   #14
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Gator,

The recipe didn't have sprite or 7-up. Last night I did find a site with those drinks added. I looking forward to cooking something with the dutch oven just haven't decided yet. I do have the week off for spring break. I teach high school. I thought I'd be doing alot of other things around the house beside grilling and Queing but maybe I need to skip plan A and go to plan B (I mean plan Q).

I'm probably going to do another dessert this week in the dutch oven.
cleglue is offline   Reply With Quote
Old 04-10-2007, 06:47 AM   #15
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
Quote:
Originally Posted by Uncle Bubba
Be careful how you season some of the off-brand non-sesoned pots. I bought cajun oval pot and since it was shipped from china or who the hell knows, it had a coating of wax on it to protect it from the sea salt on it's journey over the pacific. When i went to season it in the oven the wax created a God-awful smoke and burning wax smell thoughout my house. I ended up scrubbing it with a brillo pad and then seson it on my gas grill.
I now put my new stuff on the burner on my pit to burn off all the wax, then season in the firebox with the gas on!
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 04-10-2007, 09:54 AM   #16
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
I have had some of the Dutch Oven cobbler with the sprite in it. They be good.

I think lining with foil is a good idea also.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 04-13-2007, 08:24 AM   #17
Pork Butt
 
gator's Avatar


 
Join Date: Dec 2006
Location: Coppell, TX
Posts: 170
Just started reading Walsh's new book this week, "The Texas Cowboy". According to him they now make foil liners for dutch ovens and are used for cooking dessets - who wudda thunk that. [smilie=borgsmile.gif]

If you are into dutch over cooking, lots of good recipes in the book. Im about 1/3 of the way through and so far its a keeper. Good sections on base spices/rubs/sauces, then sour dough and ducth oven cooking.

gator
__________________
- It's easier to do nothing. Do something.

http://www.sucklebusters.com/bbq-rubs-c-21.html
gator is offline   Reply With Quote
Old 09-17-2019, 03:40 PM   #18
Colonel
 
DogMan's Avatar
 
Join Date: Sep 2019
Location: Florida
Posts: 10
loved the read, I was surprised most of the links after all of these years were still working. Did like the read and very much like my first Dutch Over try, like you I was not happy with the taste and I found you really have to have an eye and know the heat after many attempts. I still working on the skill, Hope you are as well.
__________________

DogMan is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×