Jump to content

Search the Community

Showing results for tags 'dutch oven'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start











Found 21 results

  1. I've been wanting to make Barbacoa for a while, and finally got around to it last night. I got the inspiration for how to make it from this Youtube video. I'm in the Houston area, so it's pretty easy to get beef cheek. I got it from HEB. In the video, she used a crock pot and suggested either a 12 hr cook at low or 8 hour on high. Googling looked like Low was around 200 degrees, so that's what I went for. Cooked at 200 all night using a dutch oven on my Kamado Joe Classic II using the Fireboard Drive fan. I couldn't decide whether to keep the lid on or off. I started with the lid off to get some smoke, then was worried about the juices boiling away, so I put the lid on, but then noticed the internal meat temp rose faster, so I took it off, then put it back on when I was about to goto bed. I cooked it only 9 hours because my wife had to work early today, but it was plenty of time. Meat was so tender it fell apart easily. Next time I may cook two of them and do one uncovered the whole time and the other covered just to see if there's truly a difference. I'll also use a little more salt and trim some of the thicker fatty parts that don't render. Here's the Fireboard session with more photos and cooking details. https://share.fireboard.io/D80BDD
  2. So my work had a Chili Cookoff contest and I decided to join in on the “fun”. I put fun in parenthesis because I had to make the chili on Tuesday after work and didn’t get done until it was 9:00. I then had to wait until it cooled off enough to put it in the fridge. So I’m in bed at 10:15 and the alarm is set for 4:30. This so I can shower and get everything ready and make the drive up to the L.A. area on Wednesday. I made a White Chicken Chili called Chili Blanco. I used a recipe from All Things BBQ. (Here's a link to his video: https://www.atbbq.com/thesauce/chili-blanco/) I tweaked the recipe a little. Here are the ingredients I used with my tweaks in red. · 2 lb chicken, boneless breasts or thighs (I used 4 boneless breasts) · Carne Asada Seasoning (I used Fajita seasoning) · 2 tbsp Extra Virgin Olive Oil · 1 large yellow onion, diced · 3 Anaheim chiles, seeded, diced (I used 2 Anaheim and 1 Poblano) · 1 jalapeno, seeded, diced · 1 tbsp All Purpose Rub · 1 tbsp ground cumin · 1 tsp Mexican oregano · 4 cloves garlic, minced · 3 tbsp unsalted butter · 1/4 cup flour · 2 (15 oz) cans of great northern beans, drained, rinsed · 1 quart unsalted chicken stock · 1 cup heavy cream (I used Caciqui Crema Salvadorena) · 8 oz cream cheese, cubed · 1 bunch cilantro, minced · 4 oz (1 cup) pepper jack cheese, grated Didn’t have time for a fully documented cook photo spread but here is what I did get. I had taken some chicken I had in the freezer and thawed it out. Assembled most of my spices (some I didn’t use) and the chicken. Sliced al the breast in half to increase the surface area and then sprinkled on the fajita seasoning. I grilled the chicken on my preheated Grill Grates I got from BPS. Brought then inside to cool while I started prepping the veggies and other ingredients. Onion and Poblano diced and now the Anaheim’s added. I took all this out and placed it in my 9 Qt. Dutch oven to sauté. This is where I was pushing for time and quit taken all the pictures that slow down the cooking process. I did get one of the final results. I really liked the flavor and heat profile of it. It had some heat, but the heat was flavorful and not just hot. My wife also liked it but indicated it was just a little to hot. (She still ate it 2 days in a row) I didn’t win the cookoff but came in 3rd. This is a little different that what everyone was used to. The traditional chili’s won but I did get a lot of complements on it. Thanks for looking
  3. Got a brand new 5 qt. Dutch Oven for Christmas and wanted to break it in. Looking for something different, I did a quick search for recommended "first cooks". A video by the name of "Layered Meat" caught my eye (how could out not?). Turns out it's a traditional German recipe using pork, bacon, and onions. My kind of meal! I also got to try out my German skills watching a bunch of other videos with the real dish name, Schichtfleisch. First off, I grabbed an eight pound pork loin and sliced it into pieces about 1 cm thick. These were coated with my sweet and spicy pork rub, then set in the fridge for a few hours. Once ready, I coated the bottom and sides of the pot with a layer of bacon. Then came a layer of onions, also 1 cm thick. Keep alternating until the Dutch oven is full. I also put in some pieces of apple, since the lid is going to block most smoke flavor from getting in. Finally, some BBQ sauce (the mustard sauce was on sale, should go well with pork) and a top layer of bacon. While watching all the videos, I noticed each seemed to have an exact number of charcoal pieces to use. Having never used a Dutch oven that way, it took me a while to figure out there is a conversion between the size of the oven and amount of charcoal to get the desired temperature. Most videos seem to go for around 350°F. That's where I am now, so here's hoping for a delicious dish in about three hours. Link to original video that sent me down this path:
  4. Well folks, here's the finished product to go along with the teaser photo I posted earlier this week. I can't tell you how AWESOME this recipe is. The barbecue sauce and rub choices you use to make this will change the flavor profile, so be sure to use sauces and rubs that you really like! Kamado Joe Dutch Oven Brunswick Stew Ingredients: 1 pound of pulled pork bbq, pre cooked 1 pound of pulled chicken, pre cooked 1 28oz can crushed tomatoes 1 14oz can chicken broth 3 medium red potatoes, diced 1 medium yellow onion, chopped 1 12oz bag frozen cut okra 1 12oz bag frozen baby lima beans 1 12oz bag frozen whole kernel corn 1 18oz bottle of your favorite bbq sauce 1/4 cup brown sugar 1 tablespoon of your favorite BBQ rub 1 teaspoon salt Directions: Preheat your grill to 275°F and set up for indirect cooking. Combine all the ingredients in a 6 quart dutch oven and mix thoroughly. Place the dutch oven on the preheated grill and let simmer for about an hour. After an hour, remove the lid and stir to mix well. Taste test to see if you need any additional salt. Replace the lid and let simmer for another 1 to 2 hours. Remove the dutch oven from the grill and let cool with the lid on for 20 minutes or so and serve!
  5. Baby Back Maniac’s thread about visiting Nebraska and having a Runza reminded me that I hadn’t made these in quite a while. I had to remedy that and made another batch today to enjoy watching the Husker’s game. I followed Cowgirl’s recipe with very little changes. Here’s a link to a thread of my first attempt making these where the recipe can be found. https://www.kamadoguru.com/topic/23518-dutch-oven-bierocks-or-runzas-or-whatever-you-want-to-call-them/ Started out making up the dough. After prepping all the ingredients I took them all out to my gas side burner. Sweated the onion and added the hamburger. After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted. To say the dough had risen was an understatement. Rolled it out into a log and cut it into 7 roughly equal pieces and formed each piece into a ball. I then rolled each piece into an approximate 7” round and placed 2 giant spoonfuls in the center. I folded up the edges and pitched them together and placed each into my camp Dutch Oven that I had already smeared with butter flavor Crisco. I repeated this process until it was full. I then lit some briquettes in my chimney and waited until they were ready. I prepped my kamado as a Dutch Oven table and placed 10 briquettes on the bottom and 20 briquettes on the top. I then closed the lid with the vents fully open and let this bake for 35 minutes. And here is the result. I carefully cut around each one and plated one up with 1/2 a pickle, some pickled carrots and a Stone Brewing Xocoveza Mocha Stout. Yum! Even though my game didn’t end the way I would’ve wished, we ate some delicious food and drank a really great beer. Thanks for looking.
  6. This is my first post and I'm looking for some pointers on cooking pot roast in my Dutch oven. I've had my Big Joe for about a month and this was my first attempt at using my Dutch oven on the grill. I followed John Setzler's Dutch Oven Pot Roast recipe and it turned out dry. The video says to cook it with the lid off between 225-250 for 2 hours and I was running at 250. Then I added the potatoes and carrots and put the lid on. I upped the temp to 350 and let it go for another 2 hours. The internal temp on the meat was 212 after that. The potatoes and carrots were awesome and the meat had good flavor but was dry and tough. Do I need to lower the heat and let it cook slower or should I cover it sooner so it doesn't dry out? Thanks for the help!
  7. This is a crock pot recipe but you can substitute a dutch oven for the crock pot and cook with a heat deflector on a low temp; 250 or so. Leave the lid off with smoking wood at the beginning. You could also tuck these underneath a butt and have the best of both worlds! Ingredients 1 pack bacon, diced 1 onion diced 1 cup brown sugar 1/2 cup apple cider vinegar 1 tsp garlic powder 1 tsp dry mustard 1 tsp salt Drain: 1 can dark red kidney beans 1 can garbanzo beans 1 can baby limas 1 can butter beans 1 large can baked beans Sautee bacon and onion until cooked and onions are translucent and beginning to brown. Add everything else except beans. Stir and simmer 20 mins. Layer beans into slow cooker in order listed. Pour bacon and onion mixture over beans (don't stir). Cook on High for 4+ hours.
  8. For the "Now That's Italian!" April challenge "Pollo arresto con limone, aglio e rosmarino" Roasted chicken with lemon, garlic and rosemary. Base Recipe 1 (4-5 lb) roasting chicken 5 tbsp freshly squeezed lemon juice 2 sprigs fresh rosemary 4 large cloves of garlic, peeled and halved salt & pepper 1/4 cup olive oil 3lbs new potatoes Mix the olive oil, garlic, lemon juice and rosemary in the dutch oven and roll the chicken around in the mixture until it is covered. Remove the chicken and line the bottom of the dutch oven with the potatoes and return the chicken to the pot, add salt and pepper. Cover and put on Kamado at 375 for around 30 mins. Uncover and cook another 45 mins or until the juices run clear. Plated shots Thanks for looking.
  9. Can't wait for these pieces to arrive! Thanks to all for helping me decide.
  10. My heritage cook - Warsteiner soaked kraut and sausage. While I don't know our full heritage I do know that there was quite a bit of German and with Oktoberfest in the air (I do enjoy a good German beer this time of year, in fact I'm having one as I post this) I decided to stay simple and try to be true to the heritage theme. Living on the gulf coast we have no shortage of really good sausage choices (conecuh being my favorite) but I wanted to try to stay traditional so I sourced my sausages from the Elberta grocery. They carry the same ones used for the Elberta German Sausage Festival. Grab a dutch oven and throw in some sauerkraut an onion and Warsteiner Oktoberfest Special Edition and there you have it. The money shot is plated with dark german bread and spicy mustard. Thanks for looking. Money Shot! Ingredients. Slice onions and top with sausages Cover with Kraut and Warsteiner Put the lid on and to the Kamado After about 45 mins to an hour take the lid off, stir the kraut and put the sausages on top Flip the sausages, stir the kraut and cook another 30 to 45 mins Thanks for looking.
  11. As most might know, I've had my eye on the Enameled Cast Iron for some time & Pennheads recent spinach and shroom cook got me motivated. First, I got my tomato sauce going which is very basic but very good. I used the Lodge 7.8 qt dutchie for this task. While my sauce cooked, I formed and smoked my meatballs (kamado joe cooking channel recipe) which I had mixed and stored in the fridge earlier in the morning. Then some sweet Italian sausages After the meats were done, I added them to the sauce and began to assemble the lasagna. Cooked it for 20 minutes with the cover on Then pulled the lid, covered the top with cheese and cooked uncovered for about 30 minutes Let it rest/cool for an hour with the lid off And Served I cooked the lasagna at 300 vs my usual 350 to account for the heat Retention in the CI. Thanks for looking!
  12. Bierocks are meat-filled pastries originating Eastern Europe. German and Russian immigrants ended up bringing them to the Americas and they are enjoyed all over, especially in areas with large Eastern European populations. I got the inspiration for these from a Brethren named cowgirl and mostly used her recipe. Here is her recipe for the dough that I used. 1 1/4 cups of warm water 1 pkg of yeast 2 TBs oil 2 tsp sugar 1 tsp salt 3 1/2 cups of flour (more if needed) dissolve the yeast in water, add the sugar, oil and then the salt.. stir in 2 cups of flour and add enough of the remaining flour to make the dough come together. Knead 5 minutes, cover and rest for 1 hour. Here is the recipe I used for filling which is mostly hers but slightly different. 1 large Vidalia onion. (Slivered) 2 lbs of hamburger 1/2 large head of cabbage (finely chopped) 1 tsp. of salt 2 tbsp. for fresh ground black pepper. 2 cloves of miced garlic. Sweat the onions Then add the meat and cook until its browned. Now add the cabbage and cook until it wilts. I now set this aside and prepped my kamado for the cook as the D.O. table. I cooked these in this Camp Chef Dutch Oven. Rubbed it down with some butter flavored Crisco. Lite up some briquettes in a chimney on my side burner. Here is the dough after proofing for 75 minutes. (Wow!) Prepared my work area. Rolled out the dough into a 14” long loaf shape and cut it into 7 roughly equal pieces. I rolled each piece into a ball And roll each into an approximate 7” to 8” round disk. Add 2 giant spoonful’s of filling, fold over all the sides, pinch closed and place into the D.O. I placed 10 briquettes on the bottom and then the D.O. and 20 briquettes on top. (Note: I had to add more briquettes. Next time I’ll use more and light my briquettes later so they will be fresher so as to last longer) I closed the lid with the vents wide open. Due to having to add more briquettes they took longer than I expected. Here they are after 50 minutes. Here is one straight out of the D.O. And here is one plated with some potato salad and a Modern Times Hoppy Wheat beer. And here is the money shot. These are delicious. With College Football kicking off this week I froze a couple. These will go great with the game on Saturday.
  13. This topic has come up several times in the past & I'm considering pulling the trigger on this bad boy especially for my tomato sauces and other acidic cooks. Anyone have one? You like?
  14. As lasagna is one of my all time favorite dishes and I had never attempted it in the smoker, a Kamado Guru Challenge seemed like the perfect time to give it a try. Sauce Ingredients: olive oil 1 onion, chopped garlic, minced fresh tomatoes or 28oz can crushed 2 6 oz cans of tomato paste 1 tsp oregeno, dried 1 tsp basil, dried salt and pepper to taste 1 lb ground sausage 1 lb ground beef The rest: 1 package uncooked lasagna noodles 15-24 oz ricotta cheese 2 cups Italian blend cheese or Mozzarella 1 beaten egg fresh baby spinach fresh mushrooms, sliced. To make the sauce I was lucky enough to have fresh tomatoes from my mothers garden in Va. I then browned the meat, then added the onion and garlic. Cooked that for a few minutes and added the remaining sauce ingredients. Next is the cheese mixture and the egg. Saute the mushrooms and prep the spinach. Layer the lasagna, sauce, noodles, cheese mix, spinach and shrooms, more sauce, noodles, cheese mix, spinach and shrooms, noodles, cheese mix, sauce and the remaining Italian or Mozzarella cheese. Ready to go to ye ole Grill Dome. Almost Done! Looking Good! Yum! And there ya have it....Yes it was as good as it looked, will definitely be making this again soon. Money Shot! Thanks again for looking. Bon Appetit!
  15. Here’s a different twist on my Cherry Pineapple Dump Cake. Fantastic and simple to make. Ingredients: 2 15 oz. cans of sliced peaches in heavy syrup 1 package of yellow cake mix Cinnamon & Brown Sugar 1 stick of butter Directions: Smear some butter on the bottom and sides of the Dutch oven. Then "Dump" in 2 cans of sliced peaches in heavy syrup and sprinkle in 1 teaspoon cinnamon and 1 tablespoon of brown sugar. (If you like the cobbler I little dryer then partially drain one of the cans of peaches) On top of that dump 1 yellow cake mix, sprinkle in 1 tablespoon cinnamon and 2 tablespoons of brown sugar. Then drizzle 1 stick of melted butter on top of that. (Or just add thin slices on top) Cover up with lid and then put into the kamado / grill for 30 to 35 minutes at 325 degrees. A double recipe will take an extra 10 to 15 minutes. Here is a single serving in my 5 quart DO
  16. Gurus, Another guru asked me to tell him/her about my 2 Qt. Dutch Oven Cast Iron smoke pot. I couldn't find the previous post on this, so I'm reposting it in an abbreviated form. I also couldn't get back to the original post where the Guru asked about the smoke pot. So, mea culpa, mea culpa, mea maxima culpa for you good folks having to click through this again. Here is the basic 2 Qt Cast Iron Dutch Oven; as you can see it's a Lodge. Here is a shot with the cover removed. You can see some of the 1/8" holes drilled in the bottom. And finally here is a shot showing all the holes drilled in the bottom. If I were to do this again, I'd drill only 4 holes or so in he bottom of the DO. To make this work, all you do it fill it with the smoke wood of your choice, put on the lid, and bury it in the lit coals. Then place your heat deflectors, drip pans, grates, etc., button up your kamado, set it and forget it. YO've got smoke for hours and you never have to wonder if the fire will drift to where you placed your smoke wood in the lump. Again, I want to make it clear that I got this idea is not mine. I got this idea from another forum. Again, apologies for reposting this and apologies to the guru who I forgot where you posted your request.
  17. Time to get back to my regular schedule of Sunday cooking to prepare for the coming week. Tonight's cook was a whole roasted chicken and root veggies. Into the 3 qt dutch oven is a whole chicken on a stand, surrounded by chopped onion, potato, carrot, parsnip. I wanted beets, but the ones at the store today looked sad and wrinkled. Also 2 whole heads of garlic, cut for roasting and drizzled with olive oil: Onto the grill at 425° 40 mins later, I pulled the dutch oven towards the front of the grill and put drumsticks on the back (more about those in another post): About 1:10 later it was probing at 163° in the breast, and so I pulled it off: Served a slice of breast with some of the potatoes and veggies and a few cloves of roasted garlic:
  18. Betcha didn't think I was going to make it today, did you? It's almost 9 p.m.! So this cook was completely inspired by @DerHusker's Pepper Stout Beef. My original intent was to duplicate his post, but work got hectic today and I didn't get a chance to hit the grocery store for what I needed. So I punted. Started with a 3lb chuck roast which I rubbed with Louisiana Hot Sauce, and then coated in a mix of Penzey's medium chili powder, celery salt, cumin, and garlic powder. I wrapped it in plastic and let it rest in the fridge for about 4ish hours. Into my 3qt dutch oven, I put potatoes, about 3/4 of a leftover red onion, a yellow spanish onion, a bag of baby carrots (chopped), some celery, and 5 of the riped Hatch chiles that I roasted off yesterday. Oh, and a couple of smashed cloves of garlic. Added 1/4 cup of Worcestershire, and about 3/4 of a bottle of Shiner Bock. Grill at 200°, cast iron griddle as defuser on the lower rack, dutch oven with veggies on the middle rack, and chuck on the top. Of course the minute I put everything on the grill, the skies opened up. Nevertheless, the grill held the temp perfectly. After about 2 hours the meat was at 163° So I popped the meat into the bowl with the veggies, foiled, and bumped the temp to 330° 2 more hours and it was testing at 205° and felt like butter. Shredded and mixed with the veg and juice: And served with a salad with sliced avocado. And plenty left over for lunch tomorrow! Yum!!
  19. The actual name of this post should be "eking success from the jaws of failure". IN the interests of being totally honest about my 30 days of grilling, I have to post my fails as well as my successes, so here you go. I started the grill mid-morning with the intention of making a long, slow simmering tomato sauce out of the bits and pieces left in the fridge. I had some cherry tomatoes, a can of San Marzano tomatoes, an onion, some mushrooms, a red bell pepper, some garlic, some carrots, and a generous shake of pepper flakes. Settled the grill at around 400° and checked it about every 40 mins. At close to 2 hours, most of the liquid had cooked off, so I added another can of water, gave it a stir, and set the timer for 90 mins. At 90 mins I went to check and found this: Absolutely charred, scorched, blackened - I'm still hoping I can actually clean the dutch oven. I did actually manage to salvage the middle bit by spooning it out very carefully and not scraping at the bottom or sides. I had planned to use the sauce with some shells for a baked stuffed shell, but that wasn't happening. Instead I pulled out the 3 large swai filets we bought at the Asian market on Saturday. I've never cooked swai before, but all my reading said it was a fairly bland fish. So I rubbed it with dijon mustard and breadcrumbs: On to the grill at 425° for 7 mins. I flipped the first one after 4 mins and lost the crust. So I waited a few more mins for the others. 6 mins on the other side: And then served with lemon and a side of the veggie mix which actually turned out to taste a lot like a caponata (except without the eggplant). All in all, I'm not displeased with the cook, although I am disappointed with the sauce debacle. Also I have decided that I don't like swai. The flavor is fine, but the texture of it is mushy. I noticed it a little bit at the market when we tasted a sample, but I thought that might be the frying it, you know, at a sample table. But even when grilled and on the thin ends where it got a little dry, once you chew it, it's just mush. I ate most of mine, but will be leaving the rest for H. And thus ends Day 2.
  20. Put this together in a Dutch oven on the stove top big enough to hold a mess of greens. you can put some bacon in there and start frying it up. whilst doing the following, first, process the collard greens, by cutting out the stems. then roll the leaves up and cut into 1" thick ribbons. then, chop up a onion, smallish. when the bacon is done remove it and set aside and fry the onion in the bacon grease. then, add the greens and saute around 4 minutes Pour in 4 cups of water add a pinch of sugar Bring to a boil and simmer for 40 minutes with a cover. then, stir in 3 T of cider vinegar and 1 t hotsauce, and salt and pepper, serve in bowls with the cooking likker or drain and serve on plate crumble bacon over top of greens. I like to eat it as an appetizer with the likker and the bacon crumbled on top. I can't remember where I got this recipe.
  21. My older Dutch oven was the camp style with legs so it was sometime a challenge to use on the grill. So I just purchased a new Lodge with a flat bottom. Tried it out yesterday with some Cherry-Pineapple Dump Cake on my gas grill. Yum!
  • Create New...