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  1. 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
  2. Want to purchase one of these accessories. My question is can the soap stone do everything the cast iron can do plus more? I imagine the soapstone wouldnt get as hot as the cast iron? I imagine the cast iron cooking, more food would possibly stick and more maintenance or are they too very different tools for different type cooks/food.
  3. 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!
  4. 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
  5. 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?
  6. 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
  7. 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!
  8. 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 li
  9. 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!
  10. 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.
  11. 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.
  12. 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.
  13. 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 f
  14. Stuffing stuffed bone in chops and mozzarella stuffed meatballs
  15. 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
  16. 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
  17. 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. Pla
  18. 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 amazi
  19. 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.
  20. 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.
  21. 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 fir
  22. 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.
  23. 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,
  24. 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.
  25. 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-cookwar
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