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Dutch Ovens |
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Kickboxer
MODERATOR Moderator Joined: February/13/2008 Status: Offline Points: 23679 |
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Posted: October/10/2011 at 19:55 |
A couple of weeks ago, I finished up seasoning a 16quart Dutch Oven... cast iron, of course. Since then, I've cooked three roasts in it, with potatoes, carrots, celery, onion, some garlic, 2 cups beef or chicken stock, and just a touch of salt and pepper. I don't use exceptional cuts of meat when cooking in a Dutch Oven and it always turns out very tasty and tender. My wife said tonight that I had cooked the best roasts we ever had. One of the keys is browning the meat thoroughly with onions, salt, pepper, and about 1/4 of the celery. In the oven, I roast at 170-200 degrees until done. It's always a different time because time depends on how many ingredients and size of the beef. I guess generally about 3 hours. On an open fire, you want to put some coals on the sides and top of the oven for even heating. I like to use big chunks of wood, preferably hickory, for this.
Cooking is great fun for me. I especially like it when I see the smiles on diners' faces.
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budperm
Optics Retard show me your sheep!! Joined: January/01/2009 Location: Pennsylvania Status: Offline Points: 31710 |
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Dan, been meaning to ask.
1) how did you seson your oven?
2) did you brown over open flame or on the stove?
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