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We are looking to Expand with Dutch Oven Cooking

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Quiggs

  • Karma: 3
By the way I believe RV RIGGS is using his very light aluminum oven in the pictures!!!

Once upon a time I was so proud to show of my new cast iron unit to Robin who cooks all the time in DO's.  Got mine all set up and seasoned, when he walks around his travel trailer and says... huh, ya should have bought one of these!!!   Crap.... it was so nice to move around and cooked awesome!!!


Quiggs
#16 - October 14, 2009, 10:00:43 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

rvriggs

  • Karma: 0
By the way I believe RV RIGGS is using his very light aluminum oven in the pictures!!!

Once upon a time I was so proud to show of my new cast iron unit to Robin who cooks all the time in DO's.  Got mine all set up and seasoned, when he walks around his travel trailer and says... huh, ya should have bought one of these!!!   Crap.... it was so nice to move around and cooked awesome!!!


Quiggs
Thanks for the compliment, Quiggs, but that DO was made for me by a cousin who cast it in a Foundry class that he was taking. So it would
be a little hard to buy one like it. I tried a store bought anodized aluminum DO and food stuck to it real bad! I don't know what the difference
is but food doesn't stick to this one at all. It was cast from old pistons. :question: :exclaim:I have 5 different DOs of various sizes, but this
one is my favorite. :)
#17 - October 15, 2009, 06:27:16 am

Quiggs

  • Karma: 3
Oh I forgot Dick made that for you!!  Maybe the old motor oil left on the pistons keeps the food from sticking!!  HAHAHAHA :D
#18 - October 15, 2009, 10:35:12 am
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

petesque

  • Karma: 0
If you are looking for old good stuff the state fairs, tractor shows, and gas engine shows have allot of the old Griswald etc stuff. Their is allot of the old stuff out their that can be put back in service. Also be aware of some of the newer stuff. Might be made in China and the metal melted down can contain heavy metals. Lodge excluded.


Pete
#19 - August 14, 2010, 07:05:34 pm

revgodless

  • Karma: 0
yeah, I don't know where my dutch oven came from. it's an old family relic that came with my great grandfather from europe. the thing's never seen soap. lol it's cast iron, heavier than a truck, but the moment it's hot, it's hot forever.  I use it as a make-shift firebox when i make a cardboard box smoker... when the food is done I usually dump the coals in teh grill, wipe out the thing, melt some fat in it and make biscuits with the residual heat.

If I could find one like this without legs, I would buy it in a second. Mah Granny thinks a Le crueset oven would be a good buy, but I am not about to drop 200 bucks on one pot, know what I mean?
#20 - August 16, 2010, 09:04:01 am
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Twiddlebugz

  • Karma: 0
Dutch oven liners....they are awesome, especially for desserts.  I havne't found them in Vegas so I always pic them up will in Utah.  No more poking holes thru the foil when lining them.
#21 - August 18, 2010, 02:13:08 pm
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Crystal Martin
Mom, Wife, Crafter, ATV rider, BBQer, Camper, all around do-it-youselfer

Three4Que

  • Karma: 0
My dad uses both the cast iron and aluminum DO's.  I have one of his 12" cast iron, two other 12", a 12" deep, a 8"  and 14" cast iron.  Love them all.  One is a lodge, the others are all the older versions, no names on them.  They have the three legs, flat lids w/ edge around the top.  I have used my 12" in and on the oven/stove at home as well as on numerous outings, camp-outs etc. 

The greatest thing about a DO is that whatever you can cook on or in a stove/oven you can cook in a DO.  Don't just use them for cobblers, they can cook a great loaf of bread.  I've even used my lid to cook pancakes, eggs and french toast.  One of my buddies cooks pizza on his lid and will cover or invert the bottom of the DO to use as the lid.

Use your imagination when cooking in a DO, they are a lot of fun.  Pick up a book or two, keep them seasoned and NEVER, NEVER, NEVER use soap to clean them.  Except when cleaning for the very first time.  I haven't used one of the pre-seasoned ones.  But if you're looking to stock DO's, Lodge and Camp Chef would both be good ones.  Stock a variety of types in their line up the 12", 12" deep, 14" and 14" deep would be most common, but if they have them I believe the 10" and 16" ones would sell well also.  I'm not sure they make the 8" one anymore.  But that's a great one for sauces.
#22 - August 19, 2010, 09:07:31 am
Smokin' Critters BBQ Team
KCBS Certified BBQ Judge
"Keep it low and slow"

ASU Alumni

azkitch

  • Karma: 9
I've got an old 10" stovetop DO that I rescued from my parent's. Everyone was wondering how I was gonna get it back in my luggage! I think I went overweight that time. That was one heavy suitcase! That thing makes a helluva lot of mac 'n' cheese! I also have a 12" camp chef that I basically cannot use on my home appliances. I haven't used it in a camping mode either, so I have a $15 trinket layin' around...2 Wagner Ware #8 10" skillets, 1 no name #8, and a new Lodge 12" skillet that takes up my entire stove...
#23 - August 19, 2010, 12:37:24 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

grizmt

We used the heck out of D.O.'s in Scouts. Mostly they were lodge but I think there were a couple of Camp Chefs. I think having some DO liners around is also a good idea.

http://www.campliner.com/

 Free online BSA recipes for D.O.'s
http://www.scoutorama.com/recipe/index.cfm
http://www.scribd.com/doc/124758/Boy-Scouts-Dutch-Oven-Cookbook
http://www.bsatroop680.org/troop_recipes.htm

Here is a couple of great D.O. cookbooks btw.

http://www.amazon.com/Outdoor-Dutch-Cookbook-Second-ebook/dp/B001TK3QMY
#24 - August 20, 2010, 10:50:52 am

yoammee

  • Karma: 0
I would very much like to try my hand at Dutch Oven Cooking.  I have been a volunteer for Michael for about 4 years for the BBQ's.  This is something small enough that I can cook without needing a big rig.
Please keep me in the loop as I really am interested.  :D
#25 - December 13, 2010, 02:04:06 pm

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