The Texas BBQ Forum

Made half of a pork loin in the dutch oven Saturday. Cooked as typical roast (my little girl loves it on sammiches). I was trying out this new Camp Maid contraption my wifey got for me. Pretty neat lid holder and the little charcoal tray if you are using the lid to cook on. With the stand inverted, you can sit the pot on top of the stand to get it off of the ground but the legs on the bottom of my pot didn't really fit inside the ring.

Browning the roast...

Now just let it ride...


Finished product. Did a little chop and shred for sammiches for daughter and friends. Made myself a little cornbread in my 10" D.O. to go with it. Not bad.

Good Country Cooking ratchair - - - Cast Iron ROCKS

All of the time, can't beat heat distribution.
Picked up a 10 piece set from Cabelas about 18 years ago and it's seasoned to perfection.
Use it on the grill, works like a charm.

We cook on cast iron often. Probably use skillets more than DO's. It's been a while since I cooked in one of my DO's over coals though. Love making deserts in them over coals.

Love DO cooking. Especially when we get to go camping in the fall. I have a DO table I use at home to keep them off the ground. Haven't had the chance to break it out since we moved but with things finally slowing down and the cooler weather it won't be long. I have that lid lifter / holder as well. Haven't tried it out yet.

Great looking grub!




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I've got several castiron keepers, some I use and some I only cherish because they were handed down from my Family Heroes. I almost bought a castiron dutch oven earlier this year when I was looking for a small food chopper but opted not to.
don't know why just did

I DARE ANYONE TO TRY PORK LOIN AND SOUR KROUT. I WASNT TO SURE ABOUT IT WHEN A BUDDY OFFERED ME SOME BUT I FELL IN LOVE WITH IT. SEASON A HALF LOIN WITH ANY KIND OF SPICE RUB THAT YOU LIKE. THEN SEAR THE heck OUT OF IT. DONT WORRY ABOUT COLOR. THEN GET SOME KROUT THAT IS IN A GLASS JAR. THE STUFF IN THE TIN CAN HAS AN OFF FLAVOR TO IT. PUT YOUR LOIN IN THE MIDDLE OF THE DO AND THE DRAINED KROUT ON BOTH SIDES OF THE LOIN. POUR SOME GOOD BEER IN THE DO JUST ENOUGH TO COME BELOW THE KROUT. POP THE DUTCH OVEN OVER THE FIRE AND PUT ABOUT 6-8 COALS ON TOP DEPENDING ON DO SIZE COOK FOR ABOUT 5 HRS. THEN ENJOY. ITS BEST IF YOU SPOON THE LOIN AND KROUT OVER A CRUSHED BAKED OR BOILED POTATO.

bet that would make a good Porky Reuben also

OldUsedParts wrote:I've got several castiron keepers, some I use and some I only cherish because they were handed down from my Family Heroes. I almost bought a castiron dutch oven earlier this year when I was looking for a small food chopper but opted not to.
don't know why just did

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Because modern CI isn't up to snuff? I got a new skillet a couple years ago, it's okay, but it was tough to season and the interior's very very 'pebbly.' What other CI I do have I bought used at yard sales.

hey there castironchris. where did your wifey get that new fangled devise.

Amazon I think is where she got it. Also on the pebbly texture, I take a small grinder and make mine smooth and reseason. Not sure why they make them that way now.

Best biscuits in the whole wide world come out of an old Dutchie.

One of my favorite things to cook in dutch ovens is bread! I make these yeast rolls that when you lift the lid and that steam and smell hit you.....pretty impressive!! Everybody always gathers around for that moment!!

Nothing better than cast iron beans, goulash, lamb, lasagna....seems anything that goes with beer is better in CI

I have often wondered about polishing new CI like they did with the old stuff. Supposedly the new stuff holds the seasoning better. The last time I really seasoned a new piece I stunk up the house to high heaven, wife was a tad disturbed. I am thinking about seasoning it on the grill outside, no smell in the house.