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Post by Brikatw on Aug 8, 2005 4:59:05 GMT 12.75
I was just wondering if you could use a cast iron dutch oven on a gas grill? The oven I have is a lodge with the legs on it. Mandy was going to bake some beans but I didn't know the answer. What do y'all think?? How many different ways can a cast iron dutch oven be used?
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Post by OLKoot on Aug 8, 2005 5:53:44 GMT 12.75
Brian, while watching alot of cooking shows, I have seen many show hosts cooking with cast iron, from skillets to dutch ovens and they only cook on gas.....
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Post by Paws on Aug 9, 2005 5:22:51 GMT 12.75
Just don't get the legs stuck in the grill! ;D
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Post by Paws on Nov 17, 2005 8:32:22 GMT 12.75
Brian you can do virtually anything with a Dutch oven that you can do with a conventional oven plus stew pot, plus roaster, plus skillet, plus frypan, plus grille, plus griddle, and in a pinch it makes a dandy water bucket, dog dish, combat helmet and bed pan! ;D
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Post by Bro. Freddie on Nov 17, 2005 10:35:00 GMT 12.75
Phil, How do you KNOW it makes a good bed pan in a pinch?? ;D
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Post by Paws on Feb 19, 2006 20:42:53 GMT 12.75
Why Freddy, I'm amazed that such a young man would even know what a bed pan is! ;D Let's just say they sure come in handy when there is no indoor plumbing, it's 40 below and a foot of snow on the ground and there is no window that will open!
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Post by Bro. Freddie on Feb 19, 2006 22:21:28 GMT 12.75
Phil,
I could see where it would come in handy then ;D But I hope you washed it REAL good before using it again.LOL
That reminds me of a couple of times I got hung-up in traffic and needed to pee real bad. So as it was up in the day I just used my coffee cup, since I could not get out of the truck. When I told the wife about it, see threw the cup away, but I told here to just wash it REAL good and I still use that cup today.
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Post by Paws on Feb 20, 2006 2:54:29 GMT 12.75
Most folk don't know that urine is sterile. It will surely rust iron in a hurry though. My Grandpa Slater "Imjproved the outhouse by cutting a hole into end of the "sit me down" bench and rolling a piece of corrugated, tin plated steel roofing into a trough then installed it into the hole to make a urinal where two could stand and go without peeing on the seat. It lasted almost three weeks! ;D
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Post by RogueWarrior1957 on Feb 20, 2006 6:10:36 GMT 12.75
Uh-oh! That home-made urinal story reminded me of one time not so lone ago while making a trip to either Albuquerque or up into Colorado, I made a pause for the cause after dark. Well, ya know those new-fangled porta-potties they use on construction sites and roadside areas...usually they have a urinal that looks a bit like a transmission funnel that connects to the tank with a hose? Well, ol' Rogue was taking care of business when he felt his feet getting a bit wet. I stepped outside and Holy Hannah!!! My pants were sprinkled from just below the knee down. I grabbed a flashlight out of the car and discovered that some dirty so and so had disconnected the tubing from the urinal to the tank. Damn! I hate it when that happens! Lucky I was headed home instead of heading out! Glad I didn't get stopped...might have been fun explaining why I was driving the highway in my drawers!
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Post by Bro. Freddie on Feb 20, 2006 7:15:08 GMT 12.75
Glad I wasn't there to see that! Would have probaly scared me out of at least 10 years growth ;D. Along the same lines, me and my oldest were in the van waiting for the wife and youngest to get out of Wally world, when Lucas said he needed to go. I asked if he could wait a few minutes and he said yes. About 2 minutes later, I heard him say"Daddy my pants are wet'. He had peed in his pants, so I made him pull off his pants and ride home in his underwear, about 60 miles. Glad I didn't get stopped that night either.
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Post by Two Tales on Jul 1, 2007 13:27:06 GMT 12.75
Back to Brian's original question...and maybe go a bit further than Paws did or uummm, maybe not quite that far The DO as Paws said replaces nearly anything in the kitchen, because it is the kitchen...and baking beans in one is a or was the standard way of doing it...whether on the hearth, in the fire pit (campfire) or in a "bean hole" it's how it was done...haven't done a "bean Hole" bean bake in over 30 years so the details escape me at the moment..but essencially it's a hole dug in the ground about 2 inches bigger than the pot (DO) add a layer of coals to the bottom of the hole the set the pot of beans on that and fill the hole with charcoal cover it with dirt and go away for a couple of hours...when it's time to eat you dig it up... pull the pot and serve the beat baked beans you ever ate....the gas grill is nothing more than a modern heat sourse...replacing the coals or the oven...so it should work unless it don't enclose your DO...I have a large grill and my 20" DO will not work on it but my 14" will ;D
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Post by Paws on Jul 1, 2007 15:17:36 GMT 12.75
TT, don't forget to leave the bail sticking out of the ground!
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Post by Two Tales on Jul 1, 2007 17:20:11 GMT 12.75
like I said it's been a while..spose that is one of the things I would do atuomatically..or not ;D I think I'll go and find or at least try to find some more info on this and post it if I can
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Post by Paws on Jul 2, 2007 3:38:20 GMT 12.75
I have the absolute best baked bean recipe suitable for a bean hole that I got off of one of the Wagner/Griswold guys about five or six years ago. I also have a recipe from a 1904 Army cook complete with beanhole instructions. Want to see them?
This is for all the d.o. and camp cooks. The craft you practice today was once used to feed the troops of the Fifth U.S. Cavalry. 99 years ago. Prepared by Captain L.R. Holbrook , commissary Color Sargeant Patrick Dunne ,instructor of cooks Fifth U.S. Cavalry Fort Huachuca, Arizona July 15, 1904 Wash 7 quarts of beans; place 2 pounds of bacon (diced) and one large onion in a large camp-kettle; pour in the beans and cover with a half pint of molasses; fill the kettle with water and salt to taste. Set on hottest part of stove and let come to a boil; remove from range and place in the oven. COOKING BEANS IN THE FIELD 47. Beans form a large part of the soldiers' diet in the field; aside from being very nutritious,they are well liked by the men.... Prepare the beans in the same manner you would if you were going to bake them in the Army Range in garrison; dig a trench about 6 inches deeper than the camp-kettle used and 6 inches wider, and long enough to give 6 inches between kettles and on the ends: build a good fire in the trench and let it burn to coals; take out two-thirds of the coals-- permitting one third to remain in the trench; place the camp-kettles in the trench. resting on the coals-- lids to be placed on the kettles; fill in the space between kettles and at the ends with coals and earth--placing the hot coals next to the kettles; fill in well and cover the kettles with 3 inches of coals and 5 inches of earth. Suppose this to have been done about 7o'clock in the evening. The same cook who placed the kettles in the trench and covered them should dig them out in the morning, as he will understand how the lids are set and there will be less danger of getting dirt in the kettles. Sufficient beans should be baked for breakfast and lunch. Those for lunch should be issued out to the men to be carried in the individual mess-kits. (HEY ,the first MRE's were baked beans!). Upon arrival in camp, it is only necessary to make the coffee and issue out sliced corned beef and bread. JR Think it would be possible to do this in Sidney? I bet if we took along a sample of Richards baked beans, The Holiday Inn would offer to dig the trench for us in their front yard!!!!! JR
1 pound Great Northern Dried Beans 1 Large Vidalia Sweet oven 1/4 pound salt pork, jowel bacon or salt cured bacon, or fresh side strips. 1/2 cup sulpher free molasses 1/2 cup water 1/2 cup dark brown sugar or Sugar Twin Brown Sugar 1 Tabespoon tomato sauce 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dry mustard
Clean, sort and pick over the beans. Cover by at least two inches with fresh cold water. Allow to soak at least 8 up to, but not more than, twelve hours. Bring the beans quickly to a full boil in the same water and allow to boil for about three minutes Remove and reserve the water from the beans. Place the beans into a well greased, preheated number 7 or 8 Dutch oven. The same pot may be used to soak, par-boil and bake the beans, thus resulting in economy and pre-heating the pot for baking. Merely pour off the reserved liquid and remove the drained beans to a large bowl while wiping down and greasing the Dutch oven in preparation for baking. A coating of oil may also be added to the exterior to "re-season" the iron while cooking the beans.) Combine the spices, sugar, molasses, and tomato sauce in a separate pot, all but the onion and pork, and bring to a boil while stirring constantly. Reduce the heat and continue to stir and simmer for about five minutes or until the sugars have combined into a nice sauce. Pour the sauce over the beans and add the onion, whole, to the center of the pot on top of the beans.
*IF SALT PORK IS USED: Score the meat through to the skin in a diamond pattern. Cover with boiling water and let sit for 2 minutes. Add drained salt pork to D.O.
*IF FRESH SIDE IS USED: Sprinkle the fresh side with salt on both sides and allow to rest for fifteen minutes before adding to the beans. Now retrieve the water left from boiling the beans and add enough to cover the beans. Save the remaining water to add as the beans cook. Cover and bake in a pre-heated oven at 300 degrees for 6/8 hours. Check frequently and add water as needed to keep the beans covered until the last hour.
**Or... bury it in the bean hole/trench and forget about it for six or eight hours! Raise the bails and leave them exposed to locate the pots and to lock the lids in place to prevent shifting while baking and removing earth. Toward the end of this process, you may remove the cover and let the beans cook down to the consistancy desired or leave the cover in place and remove the Dutch oven from the oven and allow to rest covered for an additional hour without lifting the lid. (This recipe is a heavily modified version of a recipe from a Wagner and Griswold Society recipe provided by Mr. Richard Davis, one of the members.) Thanks Richard; good stuff!
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