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
are they too very different tools for different type cooks/food.
We spent Thanksgiving with good friends and neighbors and their family. We were tasked with providing the dressing and a pecan pie. The pie we bought from Costco but for the dressing I made my favorite Cranberry, Apple and Walnut dressing.
(Recipe can be found here:
Here are most of the ingredients.
Melted the butter and sautéed the onions and celery.
Combined the cranberries, apple and walnuts.
After the butter, onions, celery, apple cider and chicken stock had simmered 10 minutes I stirred it into the dry dressing and spread it out into the baking/serving dish.
I covered this with AF and cooked it for 20 minutes at 350 degrees and then uncovered it. I cooked for another 25 minutes at 350 and this is the results.
Here are some pics of the rest of the dinner entrée’s that we enjoyed.
White meat plate.
Dark meat plate.
We had a great time of food and fellowship. Hope you all had a great day as well.
Thanks for looking.
The Guru Moderators Challenged me to create a “Weave Your Way Through May”. I thought long and hard at what I could create.
Create something delicious by weaving ingredients together? At first, I thought
I kept thinking and then came to the “point” where an idea “stuck” with me.
If I had the correct ingredients
I studied up on my past cooks and if you will
I’ll provide you with a little educational reading and show you
I assembled most of my ingredients
Greased up my CI pie pan with some Crisco.
Did my crust weave in it
but it looked a bit
(Not my best work. I should’ve done this on the glass pie dish like last time but since the crust won’t show this was no biggy)
Now I placed the glass dish in the CI dish to try to control shrinkage and keep its shape.
Now place it upside down on the kamado to let the bacon grease drain. I let it cook this way for 30 minutes.
While that was cooking I whipped up the egg, milk, sour cream and Bisquick
Once the bacon crust was cooled I placed in a layer of thinly sliced potato.
Now some slivered onion
and then the Hatch Chiles.
Now I added half the egg mixture and 1 cup of cheese.
I repeated this process and placed it on the kamado for 50 minutes at 300 degrees.
Here it is after 50 minutes.
I thought we could clink our glasses in a toast but alas it still wasn’t alive like I wanted
so I threw a little temper tantrum.
It needed one last ingredient
So I added a bacon weave on top of mostly already cooked bacon and cooked it an extra 10 minutes. (Didn’t want to deal with the shrinkage or the extra grease)
and in a last desperate attempt, I yelled out
Here it is after the additional 10 minutes.
Close-up with flash.
Today I cut a slice and heated it up for breakfast.
It was so delicious it had me dancing!