how many of ya'll...

I've got a cast iron dutch oven and I like potatoes.  Post the recipe!!!

Shameless, somehow you posting about a dutch oven, well, one wouldn't think it would be about cookin'!

Shoot yeah we love the Dutch oven over the fire. Cast iron skillet on charcoal makes some of the best cornbread you'll ever eat

Wife wanted to try some of the 'new' cast iron.  Mine is too black and shiny.  Like weiner says, the new stuff is all bumpy inside.  I don't like it at all.  I won't use it and she don't know how,,,,,,,so,,,,,,,she wasted $$$$???.
We're waiting Shameless,,,,,,,,,,it's been almost a whole day now....WHERE are ya??

Where do you come up with all that BS dave…? Darrel

alright shameless enough is enough where is that dang recipe

oh...i'm here, been working getting the fifth wheel ready, gonna take off tomarrow for anywhere! anyways...grab you sum big taters, I used russets on this recipe, cuts off the ends, enough to where that tater will stand up on end by itself. then slice downward peeling off the outer skin, don't worry about taking off more than like peeling them. (don't throw the skins and ends away)! when you gits them taters naked, cut them in half cross wise in the middle. you should have them the same height or pretty close. now...takes a paper towel and rub them taters all over, that takes a lot of the starch off them. then in that handy dandy cast iron pot, it should be heating up while yer cutting the taters. and you should throw a few 2-3 slices (or squirts) of any kind of butter ( I like the salted butter bestest) in there to melt down. make sure the bottom is all covered. place them taters down in there on ends. puts the lid on and cook them until the one end is golden brown. you'll need to check them often cuz it depends on what kinda fire yer working with. when they gits that golden brown end cooked on them, turn them over and sprinkle sum seasoning of your choice in on them, you know...sum salt, pepper, garlic, hot stuff if you desire ( I never use any cayan or hot seasonings in/on mine), then carefully pour sum chicken broth or chicken stock in around the taters, don't pour it over the top of them or you'll wash the seasonings off you just puts on them! it's o-k to let some of them seasonings fall down around them taters too. the chicky broth/stock should be about 1/2 to 3/4 inch deep around them taters. put the lid on, then cook them about 20 minutes. check on them, and if that stock or broth is low, pour in sum more. them taters should be sucking that broth up inside them. it usually takes about a normal size can of the broth to cook this. there won't be much left in the pot when them taters is done! while you is cooking these taters in the pot, take them skins and ends an throw on the griddle, cook them up in the butter of yer choice, til they are a golden brown on the inside tater side. they should be cooked on both sides too. when they are done, throw them off to the side to let cool. (keep them outta reach of the dog cuz they love them). they can be fridgerated or frozen for a later meal. (nuthin wasted) them taters in the pot is done when they fall apart when you pinch them with the tongs. cooking time is about an hour when the pot is on a grill. less if puts over/in a fire. DON'T BURN YOUR FINGERS on that pot lid! clean up is easy, let the pot cool, pour the remains over the fence in the neighbors garden, wipe out with paper towels, re-oil and dun! puts a paper towel on top between the pot and the lid and put away! enjoy! oh....and if ya wants sum good gravy for them taters. when the remains from cooking them is still in the pot, pour in sum "good" beer, not the whole bottle but nuff to make it bouts 1/2 inch deep, swish it around to mix it up (won't take long) til it's warm and it's ready to pour over them tender taters!     

Did you make any black label gravy to go with them taters?

Ray  

I recently spent a day wore brushing and sand blasting all our cast pots. Some Haden’s been used in years and needed a good cleaning. One skillet was a modern lodge brand with the rough cast y’all were talking about. I spent some time on the inside bottom with an orbital after the blasting. It came out slick and smooth after a good seasoning. I made a rod that runs under her new cabinets 11’ long. I’m forging “S” hooks to hang the skillets on that rod. Only the ones we use regularly stay in the oven or on the stove.

Speaking of saving the skins and ends, when I worked for a steakhouse chain I would get some of the baked potatoes that had cooled too much to serve, take them home and refrigerate them then thick cut the skins off and fry them up for 'tater skins. Made a great snack with some good seasoning and sour cream. The inside of the bakes I would cut up and fry up for hash browns. Like you say - nothing wasted.

Thad and T bone....I said GOOD beer! that does NOT include black label!