jestridge
somebody shut me the fark up.
I use my 12 qt for hole in ground cooking
Cast Iron Cooking Appreciation Thread! Post your creations here!
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Vision
is Blowin Smoke!
If you use cast iron on the grill/smoker, how do you keep it clean enough to use and store it back in the kitchen?
Carbon
is Blowin Smoke!
T-bone on a ribbed CI griddle.
My old hibachi station.
My old hibachi station.
BobBrisket
Moderator
T-bone on a ribbed CI griddle.
My old hibachi station.
WOW!! That is awesome. Some great ideas here for sure! Was the t-bone cooked on that station too? Very nice!
swamprb
somebody shut me the fark up.
Dayum! You guys got it goin' on!
tjus77
is Blowin Smoke!
I have a tephlon (sp?) scrubber sponge that I use on the outside of my CI after being in the smoker.... occassionally I will use a little soap on the outside if needed. Below is a pork tenderloin.
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jdoughboy
Guest
Here is my loaf of Jim Leheys no knead recipe bread. It was cooked in a 5qt Lodge.
D
Darter
Guest
Sorry to dig up an old thread...
Bluetang, what are you using between your DO and the grill grate? I need something like that for my setup to keep the feet of the DO from falling through the bars. :thumb:
DerHusker
Babbling Farker
Pulled Pork & Beans
Cherry Pineapple Dump Cake
Pork Chili Verde w/ Tortillas
Pancakes
Cherry Pineapple Dump Cake
Pork Chili Verde w/ Tortillas
Pancakes
T
TOPPWV
Guest
I grew up on CI. In fact the majority of cookware in my house is CI. My wife on the other hand is still new to these cooking marvels, and I have had to teach her the ends, and outs. She fell in love with them when I put my #10 skillet up against her favorite modern FP. Needless to say I proved that food really dose taste better, and there a snap to clean.
vafish
Full Fledged Farker
Chili topped with cornbread and a Bacon bowl full of chili cheese sauce.
Smoothsmoke
Babbling Farker
TheBear
Full Fledged Farker
Grain Belt
is one Smokin' Farker
No pics, but I recently did a peach upside-down cake in a 10 inch skillet on the Weber kettle. It was really good.
Sauce
1/2 stick butter
2/3 cup brown sugar
14 oz. Can of Pineapple, Peaches, Apricots etc. ( I used some home canned peaches that were sliced)
Melt butter in 9 or 10 inch cast iron skillet
Add the brown sugar and stir until heated to a liquid consistency
Place your fruit of choice (drained) in a pattern of your choice on top of the butter/brown sugar mixture
Batter
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/3 cup veg. oil
3/4 cup milk
1 tsp. vanilla extract
1 egg
With a hand mixer, starting on low speed, beat ingredients together for 30 seconds.
When all ingredients are incorporated, beat on high for 3 minutes, scraping down sides as needed. Pour batter over the fruit/butter/ brown sugar mixture.
Cook over indirect heat, shooting for 350-375 degrees. It usually takes 40 minutes or so. I like to rotate the skillet after about 20 minutes. Take skillet off heat. Invert on a large plate or tray. Let sit about 5 minutes and then pull off skillet. Serve with whipped cream.
Sauce
1/2 stick butter
2/3 cup brown sugar
14 oz. Can of Pineapple, Peaches, Apricots etc. ( I used some home canned peaches that were sliced)
Melt butter in 9 or 10 inch cast iron skillet
Add the brown sugar and stir until heated to a liquid consistency
Place your fruit of choice (drained) in a pattern of your choice on top of the butter/brown sugar mixture
Batter
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/3 cup veg. oil
3/4 cup milk
1 tsp. vanilla extract
1 egg
With a hand mixer, starting on low speed, beat ingredients together for 30 seconds.
When all ingredients are incorporated, beat on high for 3 minutes, scraping down sides as needed. Pour batter over the fruit/butter/ brown sugar mixture.
Cook over indirect heat, shooting for 350-375 degrees. It usually takes 40 minutes or so. I like to rotate the skillet after about 20 minutes. Take skillet off heat. Invert on a large plate or tray. Let sit about 5 minutes and then pull off skillet. Serve with whipped cream.
Last edited:
deguerre
somebody shut me the fark up.
Smoked sausage, kraut and apples cooked in the DO in the GOSM.
caliking
is Blowin Smoke!
so happy this killer thread was resurrected! Recipes would make it even better! Thanks for posting these awesome CI creations.
FashionBiff
Full Fledged Farker
http://felionstudios.com/pans/
Just saw the CI USA map by state. No affiliation just really think its cool.
Just saw the CI USA map by state. No affiliation just really think its cool.
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