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04-09-2007, 08:46 AM
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#1
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Saint O'Que


Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
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Dutch Oven Cooking
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04-09-2007, 08:55 AM
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#2
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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That cobbler is looking real fine!! Good job!!!!
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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
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04-09-2007, 09:11 AM
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#3
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Official BBQ Central Mark


Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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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.
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04-09-2007, 10:26 AM
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#4
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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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 ?
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"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
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04-09-2007, 10:36 AM
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#5
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Saint O'Que


Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
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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.
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04-09-2007, 03:39 PM
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#6
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Official BBQ Central Mark


Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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C that looks great
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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04-09-2007, 04:27 PM
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#7
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God O'Que


Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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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.)
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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
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04-09-2007, 05:40 PM
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#8
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BBQ Centralite


Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
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looks great!
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Life is too short for bad BBQ
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Alcan
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04-09-2007, 06:09 PM
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#9
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Saint O'Que


Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
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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.
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04-09-2007, 06:14 PM
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#10
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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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.
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You can use the bottom of your WSM.  Or your weber grill.
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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
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04-09-2007, 06:14 PM
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#11
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God O'Que


Join Date: Feb 2005
Location: Boardman, Ohio
Posts: 2,689
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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.
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Uncle Bubba
"I'd rather be dead in my skin than be a fan of a Redskin."
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04-09-2007, 06:16 PM
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#12
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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same here
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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04-09-2007, 06:38 PM
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#13
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Pork Butt


Join Date: Dec 2006
Location: Coppell, TX
Posts: 170
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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
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04-09-2007, 07:04 PM
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#14
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Saint O'Que


Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
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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.
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04-10-2007, 05:47 AM
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#15
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BBQ Centralite


Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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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.
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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!
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"I was born to cook for people"
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04-10-2007, 08:54 AM
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#16
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Official BBQ Central Mark


Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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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.
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" Never let a day go by "
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04-13-2007, 07:24 AM
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#17
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Pork Butt


Join Date: Dec 2006
Location: Coppell, TX
Posts: 170
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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
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09-17-2019, 02:40 PM
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#18
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Cook and bottle Washer
Join Date: Sep 2019
Location: Florida
Posts: 17
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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.
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10-04-2021, 06:17 PM
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#19
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BBQ NOOB
Join Date: Sep 2018
Posts: 8
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Looks great
Pics look great. I love cast iron cooking on the grill
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