how many of ya'll...
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Topic: how many of ya'll...
Posted By: shameless dude
Subject: how many of ya'll...
Date Posted: 09 Sep 2018 at 11:21pm
| cook with a dutch oven...aka cast iron pots? I gots a tater recipe if any ya'll wanna try it. |
Replies:
Posted By: desertjoe
Date Posted: 10 Sep 2018 at 10:01am
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Hey Good buddy,,,I've got a shore enough 10" Bean pot with the lid,,plus I gots,,a 14" dutch Oven I ain't used in years,,,,,up until bout 10 years ago I used to take both to our huntin trips and make a pot of "camp beans" in a hole in the ground like my Daddy taught me,,,,I used to could make some pretty decent camp bread in the dutch oven,,too,, Go ahead and post your tater recipe,,,most us old timers still like thet stuff,,,,
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Posted By: Thad in AR.
Date Posted: 10 Sep 2018 at 10:31am
Some of us young’ens Like this stuff too. Please post the recipe. Yes I have a Dutch oven and we have a large collection of cast iron skillets |
desertjoe wrote:Posted By: Brian F(IL)
Date Posted: 10 Sep 2018 at 12:02pm
| I've got a cast iron dutch oven and I like potatoes. Post the recipe!!! |
Posted By: jaybmiller
Date Posted: 10 Sep 2018 at 12:39pm
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hmm, wife's dutch, neighbur's dutch ,best friend was dutch but my oven's an Amana ! it's busted though... Jay ------------- 3 D-14s,A-C forklift, B-112 Kubota BX23S lil' TOOT( The Other Orange Tractor) Never burn your bridges, unless you can walk on water |
Posted By: Tbone95
Date Posted: 10 Sep 2018 at 12:49pm
Shameless, somehow you posting about a dutch oven, well, one wouldn't think it would be about cookin'!
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Posted By: Hubert (Ga)engine7
Date Posted: 10 Sep 2018 at 1:51pm
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Got a couple of dutch ovens and an assortment of cast iron skillets, nothing better for cooking. Post the recipe!!! ------------- Just an old country boy saved by the grace of God. |
Posted By: thendrix
Date Posted: 10 Sep 2018 at 2:23pm
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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 ------------- "Farming is a business that makes a Las Vegas craps table look like a regular paycheck" Ronald Reagan |
Posted By: weiner
Date Posted: 10 Sep 2018 at 3:13pm
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I have a big assortment of cast iron and a Dutch oven, all I use. Don`t like the new stuff that is rough and already cured. I picked up a couple of old Martin pans, made in Florence, Alabama. Neat to me cause my dad name was Martin and my mother`s name was Florence. Yes to the tater recipe. ------------- Real heros wear dogtags, not capes. |
Posted By: Ted J
Date Posted: 10 Sep 2018 at 5:59pm
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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?? ------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |
Posted By: DiyDave
Date Posted: 10 Sep 2018 at 6:08pm
| [TUBE]xjCCk-ewLYw[/TUBE] |
Posted By: darrel in ND
Date Posted: 10 Sep 2018 at 7:14pm
| Where do you come up with all that BS dave…? Darrel |
Posted By: HD6GTOM
Date Posted: 10 Sep 2018 at 8:23pm
| I haven't done it since the youngest got out ta Boy Scouts, he's now in his 40's. Was darn good eating. |
Posted By: bikley
Date Posted: 10 Sep 2018 at 8:26pm
| alright shameless enough is enough where is that dang recipe |
Posted By: Ray54
Date Posted: 10 Sep 2018 at 11:21pm
| It's been a day...............you better not be in the shop playing with your machine. Ah oo you better not be sick again. |
Posted By: shameless dude
Date Posted: 11 Sep 2018 at 1:00am
| 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! |
Posted By: shameless dude
Date Posted: 11 Sep 2018 at 1:09am
| now...just cuz it was convenient I had my cast pot on the Camp Chef cast iron griddle. and that way I could cook the steaks and veggies at about the same time as the taters was cooking! doing it that way will take more time on them taters than if you had the pot in/on a stove top or any direct fire or on coals. that way I could sit my fat butt on a stool and stay in one place! |
Posted By: Thad in AR.
Date Posted: 11 Sep 2018 at 6:26am
| Did you make any black label gravy to go with them taters? |
Posted By: Tbone95
Date Posted: 11 Sep 2018 at 6:49am
| Thanks Dave, that’s what I was gettin’ at!! |
Posted By: desertjoe
Date Posted: 11 Sep 2018 at 9:57am
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He won't fess up anyway,,,Thad,,,,,,,  That is a great soundin recipe,,Shameless. I do believe I'll give it a try,,,since I got an Elk hunt comin up next month,,,and the dutch oven is up at the place in the mountains,,,,
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Posted By: Ray54
Date Posted: 11 Sep 2018 at 3:17pm
You guys with mice liven in trailers and moving into your pots.......... is that part of sesoning the cast iron pot or can I  start with a clean pot???????????
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Posted By: chaskaduo
Date Posted: 11 Sep 2018 at 6:02pm
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Ray ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: desertjoe
Date Posted: 11 Sep 2018 at 7:14pm
Ray,,,!!!!,,,,ugh,,,,,I Hate them meecees to peecees,,,,,,!!!
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Posted By: Thad in AR.
Date Posted: 11 Sep 2018 at 7:44pm
| 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. |
Posted By: Hubert (Ga)engine7
Date Posted: 11 Sep 2018 at 8:46pm
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Shameless, thanks for the recipe, I have it filed away for future reference. Cooked a london broil roast with mushfoom gravy in my cast iron for supper tonight along with mashed taters and butter beans, turned out good. ------------- Just an old country boy saved by the grace of God. |
Posted By: Hubert (Ga)engine7
Date Posted: 11 Sep 2018 at 8:55pm
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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. ------------- Just an old country boy saved by the grace of God. |
Posted By: Ray54
Date Posted: 11 Sep 2018 at 11:05pm
Dang it Joe  now what is the name of the cat that hates the "meecees to peecees". I may not sleep till i member......................dang you And if that other guy comes rolling in here I ant drinking an of his coffee ether. Cause time his pups get done licking him and his coffee maker he may forget to toss it.
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Posted By: shameless dude
Date Posted: 12 Sep 2018 at 12:05am
| Thad and T bone....I said GOOD beer! that does NOT include black label! |
Posted By: DiyDave
Date Posted: 12 Sep 2018 at 4:46am
[TUBE]PZGkYW4b5I0[/TUBE]
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Posted By: desertjoe
Date Posted: 12 Sep 2018 at 8:42am
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UMMmmmm,,,Ray,,,wasn't it ,,,,Mergatroid,,,??
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Posted By: Ray54
Date Posted: 12 Sep 2018 at 11:18am
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Well I slept very well thank you. I don't see a winner on the name yet.
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Posted By: DiyDave
Date Posted: 12 Sep 2018 at 5:42pm
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I know, but don't want to jinx your post...
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Posted By: Ray54
Date Posted: 12 Sep 2018 at 8:21pm
Not Quick Draw MaGra ???? Or Yoggy and Booboo???? I guess you Jinxed me Dave
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Posted By: chaskaduo
Date Posted: 13 Sep 2018 at 4:55am
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Pixie and Dixie and Mr. Jinks is a Hanna-Barbera cartoon that featured as a regular segment of The Huckleberry Hound Show from 1958 to 1961. Mr Jinks is an orange tuxedo cat who is always outfoxed by the mice, causing him to utter his trademark line "I hates those meeces to pieces!
https://en.wikipedia.org/wiki/Pixie_and_Dixie_and_Mr._Jinks" rel="nofollow - https://en.wikipedia.org/wiki/Pixie_and_Dixie_and_Mr._Jinks ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: shameless dude
Date Posted: 25 Sep 2018 at 11:29pm
| well??? anyone try this? I did up another whole dutch oven full the other night, put what we didn't eat ina zip lock and in the fridge. finished them off tonight with sum burgers. they tasted as good tonight as they did when I cooked them up! I may do a bunch more and then freeze them for use this winter! would save sum time later on |