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Found 37 results

  1. For those of you using the cast iron or soapstone cooking surface on your KJ, do you use a half-moon or full-moon? That is to say, to you make a complete flat top or just a half? Just curious as to what the prevailing custom is. Thanks!
  2. I may eventually be in the market for a second kamado (I own the Blaze aluminum kamado and love it), and wanted to know if anyone owns the Golden's cast iron kamado. If anyone owns this kamado or knows someone with the kamado, would you mind giving an update? I assume that this kamado cooks quite evenly (considering its mass) since my Blaze performers so well. I am a huge fan of anything made of cast iron, but was curious how easy it was to get the Golden's to pizza/searing temperature (600+ degrees). I made pizzas the other night on my blaze and think I did not add enough charcoal for a total of (4) pizzas to stay at 550-600 on a cool night; I blew through all of my charcoal quiskly. Also, has anyone smoked something like a brisket (12 plus hours) and noticed much temperature variance (My blaze does quite well). Why do I want a second kamado you ask? 1. Because I want to be able to cook multiple meats at different temps at the same time, or perhaps smoke one thing while using the rotisserie on the Blaze. 2. I want to be able to cook a lot of food (I enjoy cooking for others) 3. I'm a like a kid with his toys; my toys now revolve around food and beer...
  3. Just purchased a 12 inch Lodge cast iron skillet at Home Depot for $19.99. Pretty good price, 2 Handle so it should fit in most kamado type grills. https://www.homedepot.com/p/Lodge-Cast-Iron-Frying-Pan-L10SKL/302283848
  4. I have the cast iron griddle for my KJ and have used it on the top position. I'd like to try steaks seared on the lower position, or pork chops like in John's new video. But with CI, especially at high searing temps, wouldn't not only the temp but proximity to the fire burn the seasoning off?
  5. Hi All, I just purchased an Akorn. As I am working to season the cast iron cooking grate, I am finding that it is very rough. Almost the consistency of 40 grit sandpaper. When I rubbed on the oil for the seasoning process it shredded both paper towels and a terry cloth rag. It almost seemed to tear apart the aluminum foil I used to clean up after the first cook. Has anyone else experienced this problem and do you have tricks/tips to correct it? Thanks, Brad
  6. Hey guys just wanted to share a little good news! Goldens' Cast Iron Cooker - the World's Toughest Kamado - was honored as a Vesta Award Finalist for Design & Innovation at this year's HPBExpo down in New Orleans. We are honored to have received this recognition and are having a blast in the Big Easy! If any of you are in New Orleans for the show. Please swing by our booth inside or, if the rain holds off, come by our cooking tent outside! Look forward to seeing you!
  7. Wanted to try something a bit different this weekend and utilize the new Lodge grill press I got. Decided to grill a pork tenderloin then thin slice it and make Cuban sandwiches on the ribbed side of the cast iron griddle. They turned out really well, and I think I might actually be starting to get the hang of getting the grill up to higher temps quickly--don't want to jinx it tho (past efforts have taken much longer than expected and often not reached desired temp). Did a 4-5 hour marinade on the tenderloin in a mixture of sauteed onions/garlic, salt, pepper, orange juice and lime juice. Cooked at 375, flipped after eight minutes, again after another eight as it wasn't as done as I'd like it, took it off after about 20 mins and wrapped it to rest while I build the sandwiches and brought the press and a small CI pan up to temp on the grates. Sliced after a 10 minute or so rest, it was very tender and not at all dry which I'd read several accounts of that being a problem with tenderloins. Four mins per side with the sammies and they were good to go. Pretty easy and will definitely be doing this one again. I couldn't find Cuban bread so tried Portuguese rolls which I think worked out well but next time with more notice I'd track down the real thing.
  8. Two successful cooks in, stored Akorn on covered patio, vents open. Two weeks after no cooking, surface rust on what I thought was a well seasoned grate. Coated with vegetable oil after use. What is best why to store akorn? Vents open? Vents closed? Thanks!
  9. Just curious if anyone is using a cast iron pizza stone for pizzas. I have been looking at one by Patina Premium, versus a traditional stone. I love cast iron in general, and like the idea of it being indestructible. Any thoughts would be appreciated.
  10. Alright Gurus, been meaning to ask for some time how everyone maintains and seasons their cast iron skillets. I have a 15" skillet I seasoned with flax oil 5x and am at the point where the seasoning is basically gone and there are some rust spots. I have no clue how this is possible since I oil after every cook but since I need to start from scratch, I figure I'd see what everyone's take is on this. Thanks! Side note - Not sure if this is in the correct section so please feel free to move.
  11. My wife got me the griddle for Christmas. I've always wanted to try breakfast on the grill, and now I can. This is a super simple breakfast I cooked up this morning just as the ice storm was moving in. Eggs, onions, and scrapple. I think this CI griddle is going to get used WAY more than I thought.
  12. Swordfish Steaks on the Blackstone Oven Three nice swordfish steaks that I had in the freezer were defrosted and patted dry. They were marinated and grilled on the Blackstone oven on a cast iron grill plate and served with homemade double cheese mac & cheese and a simple salad. Quite a nice meal. Is this good looking or what? A hearty meal on a cool day The marinade paste my son made had Garlic, Soy, Fresh Ginger, Onion, Serrano Pepper, Avocado Oil, Sesame Oil, Black Pepper, Lemon Juice (note updated based on further conversation with my son) - run through the food processor to make a thick marinade sauce. This was placed on the fish in a vacuum bag and sealed in my Vacmaster VP215 chamber sealing machine and left in the fridge for about an hour and then out at room temperature for another 30 minutes. Vacuum Sealed Upon removal from the marinade, the bulk of the marinade sauce was removed from the fish (to avoid burning on the Blackstone) and he made a few additions to the marinade and gently cooked it into a side table condiment for the fish. It was really good. Out of the Marinade and Resting The cast iron I used and the minor modification to fit it in the Blackstone is documented here: The cast iron on the ridged grilling side was well oiled with a wipe of avocado oil (which has a very high smoking point) and placed it in the Blackstone on the bottom cooking stone. I was going to remove the cooking stone but that made the cast iron hard to remove from the oven (should it be necessary) as it drops down into the recessed turn table with no stone. I heated the cast iron and the oven to stone to between 425 and 450 degrees. When cooking the fish I adjusted the flame level as needed over the course of the cook to even out the cooking between what I anticipated the bottom was doing on the cast iron and what the top was doing from the flame and convection heat. You have to watch the fish and let it tell you what it needs. Preheating the oven and cast iron Fish Ready to Transfer to the Cast Iron The 1.5 inch thick fish was cooked about 5 minutes, removed from the oven and internally temperature checked. I turned the steaks over and returned them to the oven for a few minutes to finish. In hindsight, 4 minutes on the first side and about 2 minutes flipped might have been preferred – but that’s learning as you go with nay new cook approach. In fact my son and I concluded that it should be possible to cook them without flipping by properly increasing the flame heat near the later portion of the cook to finalize the cook but not burn the top. That will be for the next time cooking this. Some wood pellets for flavoring To manipulate the fish this is what I found worked well. I sprayed my aluminum pizza peel with cooking spray. Set the three fish steaks on the peel and before a piece is placed in the oven turn it so the point of the triangle shaped fish piece is toward the outer end of the peel and the rounded outside of the fish towards the handle end. Why? Well as the turn table rotated by I used the peel and a metal turner to slide the fish onto the cast iron with the rounded (skin end) of the fish facing the outer edge of the grill plate. That way all three pieces fit nicely and the wider parts would pass under the flame front. To remove the fish I positioned the peel at the front of the oven and used the long handled turner to loosen and lift the fish onto the peel. Should it have been necessary to remove the hot cast iron I had my pizza pan pliers handy and a heavy weight cloth oven cooking mitt so that I could with the pliers and the mitt maneuver the hot iron over to a metal table adjacent to the Blackstone where I place three fire brick as a trivet. I tested this technique and it works. Just do not plan on carrying the hot cast iron anywhere -- It needs to go from oven to the table placed next to the Blackstone in one smooth motion. Just for grins I placed some oak wood pellets on the ear tabs of the griddle plate and they would eventually catch fire and add (maybe) a hint of smoke. Not sure if that did much in the end but it was an easy thing to try. Round and Round They Go Flipped Over and Almost Done . Conclusion - this was an excellent way to cook the fish. The family all agreed this was a winner. The hot cast iron grilling surface and the oven/broiler effect made for a perfect cook in flavor, texture, and appearance. The combination effect added something more than just grilling on the Kamado or over the gasser and was different from an oven only or broiler only cook. It also impresses people to carry the fish inside on the pizza peel and set it on the counter for serving. LETS EAT!!!! Hope this gives you some ideas for a cook of your own.
  13. Stuffing stuffed bone in chops and mozzarella stuffed meatballs
  14. If I missed this in another post please ignore this. If not this has some good info. To me the most surprixzing thing is that cast iron does not heat evenly until it is heated in an oven or for about 10 minutes on the stove top. http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
  15. If you like apple pie, you are gonna LOVE a cast iron pan apple pie cooked on your Kamado! Recipe: 3lbs Granny Smith Apples, cored, halved, and sliced 1 boxed frozen pie crust (or make your own) 4 Tablespoons of butter + 1 extra Tablespoon of Butter 2/3 cup sugar 2 Tablespoons lemon juice 1 Tablespoon all purpose flour 1/2 teaspoon ground cinnamon Pinch of ground clove Pinch of ground nutmeg 1 egg, beaten 1 tbsp milk Directions: Place apple pieces in a large mixing bowl. Drizzle lemon juice over the apples. Sprinkle the sugar over the apples. Mix well to coat apple pieces with sugar and lemon juice and let stand for 15-20 minutes. Melt four tablespoons of butter in a large skillet over medium high heat. Add the apples and toss continuously for 8-10 minutes until the apples become soft. Using a colander, drain the apples and capture the liquid in a mixing bowl. Return the captured liquid to the skillet with an additional tablespoon of butter. Add in the flour, cinnamon, clove, and nutmeg and wisk until no chunks of flour remain. Add the apples back to the skillet, mix well, remove from heat, and let cool completely. Line the bottom of a 10" cast iron skillet with one of the pie crusts. Add the cooled apple mixture to the cast iron pan. Place the remaining pie crust on top of the apple mixture and mold the edges of the crusts together. Brush the top of the pie crust with the egg wash of milk and beaten egg. Cook for approximately one hour at 375° or until the crust is as brown as you would like. If you are cooking this on a grill, just use charcoal and NO smoking wood.
  16. No Knead Cast Iron Pan Pizza I started with a regular no-knead bread dough, let it sit on the counter overnight, added a little flour to the bowl and formed a ball. Greased a cast iron skillet with olive oil and spread the dough out close to the edges. Cover and let stand for 2 hours. Add toppings, I used pepperoni, baby bellas, the first jalapeño harvested from my mini pepper garden, mozzarella cheese and some homemade marinara. Put it on old smoky at around 500, check after 12 mins and cook until desired doneness. Plated Thanks for looking.
  17. This is a slow roasted piece of boneless lamb leg in a roasting rack in the Kamado Joe cast iron wok. The wok is filled with water till almost touching the roast. Morita chilies, fresh thyme, marjoram, lots of sea salt, garlic, pinch of cumin, 1 1/2 cups of rice, and a couple spoons of homemade chili oil are added to the water as well as covering the roast with this conception. The temp of the Kamado is set to 225 and the wok is placed indirectly over heat deflectors on the x rack very loosely covered in foil for the first seven hours. Left to cook 14 hours, this lamb is nothing short of amazing. The fat cap is then peeled off after being cooked and slow cooked in a cast iron pan until ultra crispy and made into tacos. The liquid becomes nothing short of goodness with lamb drippings. No money shots here, too much going on so I hope you get to try this sometime. Thanks for looking.
  18. Anyone curious what a Kamado Joe BigJoe cast iron firebox looks like? I am willing to bet this think is #uncrackable! Bobby asked me to put this through its paces. I think this is one of the first prototypes, I don't know anymore than that. I have some photos side by side with a replacement FB and FR.
  19. My "I've Got a Bone to Pick" challenge entry. Spatchcock Turkey with New Potatoes and Asparagus. Injected the bird with Cajun Injector Creole Butter and rubbed it down with olive oil and Kentucky Poultry Seasoning. Put her on old smokey, indirect at 375 with some apple wood chips. Pulled the bird at 158 in the breast, after about an hour and a half. Threw some par-boiled new potatoes and asparagus in a cast iron skillet with some olive oil, granulated garlic, sea salt and oregano to get a little smoke while the bird rested. Plated pics of breast and quarter. And the Plated Money Shot. Thanks for looking. Happy Thanksgiving!
  20. Part of getting ramped up for Thanksgiving means time to try out some different ideas and recipes before the big day. I ran across a simple pie crust recipe which seemed worth trying. --Recipe-- 2 cups sifted flour (bread flour, which was finer and higher in gluten was used). 1 teaspoon of salt (Kosher salt was used) The recipe called for 5 to 7 tablespoons of water, due to my flour choice, 8 tablespoons was used instead 2/3 cup Crisco or Butter (Crisco butter-flavored sticks were used, it provided the butter undertones, but the classical lard-crust texture). The fillings on the first pie was apple and the second pie was blueberry. The apple pie filling had cinnamon, nutmeg and allspice added. The blueberry pie filling was essentially stock. Both of the pies had a standard egg-wash applied (one egg and one tablespoon of water whisked, then brushed on). The apple pie had some cinnamon tossed across the crust in a couple of strips, as well as sugar sprinkled all over the top. Both pies were made in cast iron, with the top of the crust below the top of the cast iron, this prevents the edge of the crust from burning without adding foil. They were cooked on the #KamadoJoe Big Joe, with the diffusers raised to the X-Rack at 350 degrees F. Coconut (Coshell) charcoal was used to provide the smokeless heat. A burn-off had been done to get the last of the oils from previous cooks baked out of the Big Joe. Pies were pulled when the crust had turned golden and the filling was bubbling. Pictures below:
  21. Just an easy meal tonight. Took a whole chicken, rubbed it with olive oil and salt and peppered it. Layered it in a CI skillet with onions, potatoes, garlic, carrots, radishes. Cooked at 425 for about an hour, until the thigh was registering about 172-173° My helper for the cook: When the chicken came off, I put on a few halved peaches and shut the grill down. 15 mins later, pulled them off. Served everything on one plate. Yum! Nice, easy, healthy, and so good. And I have leftovers for lunch tomorrow, plus bones for stock later in the week.
  22. I crack my pizza stone a while back, and was looking at just buying a cheap metal pizza pan to use as a heat shield. We were back home visiting my mother over the 4th of the July, and I was going through my Dad's garage. My dad died a couple of years ago, and I like spending time in his garage, not only because being around all his stuff makes me feel good, but he also had acquired some pretty cool things I found a stack of various sized cast iron skillets and smaller griddles, but also found this beauty: A 14" cast iron griddle with a bail handle. It had a little rust on it, but cleaned up well. With a few minutes of internet searching, it seems like it was made around the 1940's. It's a good size for a heat shield, and I can use it as a grill top griddle as well. I might make some breakfast on it this coming weekend.
  23. Anyone have any good recipes (and prep/cook) for blackened catfish using a CI on the grill? First time trying fish in a cast iron, either on or off the grill. Seasoned it already, so should (I hope) be all set with that. Just need the minor details of how to go about it now Had found a recipe online, not on the grill though, but lost it when hard drive crashed and now can't find the site.
  24. I'd like to start cooking breakfast on the Akorn to keep the A/C bill down this summer. My kitchen turns into a hot box with the oven on, or just a burner or two. So, I have a few questions. First, can the coals create enough heat with the top open to get the griddle/skillet hot enough to cook bacon, sausage, eggs, pancakes, etc.? If so, is cast iron the best choice for this, or is there another material that would work better? Second, this seems like a good deal with all you get, even with it not being on sale: http://www.academy.com/shop/pdp/outdoor-gourmet-cast-iron-cookware-set-in-a-box/pid-27891?color=Black&N=837681303&Ntt=griddle&Ntk=All# I don't really need the corn cooker because it's pointless and I don't like corn very much anyway. Still, the griddle, grill pan, skillet, and dutch oven for $69.99 + ~$20 shipping seems like a good deal since buying separately would easily be over $100. Am I wrong here?
  25. I'm new to this forum and just sent in my intro topic for moderator review. After seeing some fantastic plates I wanted to showcase a filet mignon I made for the wife and I this past Saturday. Reduction was balsamic and merlot, 70/30 ratio with some finely chopped yellow onion and fresh rosemary simmered and reduced by half. I cooked the filet on the stove top med-high on both sides and finished it in a 400 degree oven all in my go to cast iron skillet. Potatoes were also done in cast iron... came out really good. She had a really rough week so the spurge on the filet was for her... I'm glad I didn't mess it up.
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