BBQ Brethren "Cast Iron" Throwdown

Ok cleaning out the Griswald!

Woohoo!

Here's my entry for the throw down.

It's a Modified hunters stew

The Ingredients.

1, 2 leeks washed and sliced.
2. 2 small potatoes shredded ( it's how I like em )
3. half of a green pepper, half of a red pepper.
4. a cup of celery
5. a cup of carrots
6. My own pork flavored broth I made last week! ( used the pork shoulder bone to make my stock )
7. 6 Pigs Feet

Letting it simmer until 3pm!

The Dutch Oven that I inharidted when my granma died. ( it came out of a 200 year old house and it' is 200 years old )


The Stock


The Pot full


The full pot again!

Um, it's being cooked on a gas stove?

deguerre said:

Um, it's being cooked on a gas stove?

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Sure is, That range is a gas range that's gets its gas from the pig out side.


Here's my second ducth oven that I purchased a year ago

Can I throw the pigs feet on the forman grill for 4-8 minutes to get the grill marks and still be eligible to enter the contest?

Derek said:

Ok cleaning out the Griswald!

Woohoo!

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Look at Derek pulling out the big guns!! That's a nice looking DO! The stew looks fantastic!!!!
As for pigs feet..........you are killing Derek. They make for some GOOD eats. Most times I try to smoke them first, then they go into a pot of beans. They are definitely an aquired taste, but I love em.

Another way to make em is DEEP FRIED! They need to be cut in half lengthwise to do this, but many of the Mom and Pop Mercados here sell em that way. Whole different taste and crunch, but still good stuff!

Derek said:

Can I throw the pigs feet on the forman grill for 4-8 minutes to get the grill marks and still be eligible to enter the contest?

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I think maybe if you tossed em on the gas grill, charcoal grill, or even the smoker then that would help the dish qualify a bit more. Otherwise, I think it's good as is.

Bob

BobBrisket said:

Look at Derek pulling out the big guns!! That's a nice looking DO! The stew looks fantastic!!!!
As for pigs feet..........you are killing Derek. They make for some GOOD eats. Most times I try to smoke them first, then they go into a pot of beans. They are definitely an aquired taste, but I love em.

Another way to make em is DEEP FRIED! They need to be cut in half lengthwise to do this, but many of the Mom and Pop Mercados here sell em that way. Whole different taste and crunch, but still good stuff!

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I had them before with my X faience and her family long time ago, They baked them in an oven with braising type juice, onions, beans, corn bread!

And they were smoken good from what I can remember! ( I forgot the cutting Crap! )

BobBrisket said:

I think maybe if you tossed em on the gas grill, charcoal grill, or even the smoker then that would help the dish qualify a bit more. Otherwise, I think it's good as is.

Bob

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Will do that tonight! Thanks guys!

BobBrisket said:

Hmmm, still cool enough here to cook by the fire. Got a ziplock full of pulled pork, some Hatch green chile in the deep freeze, taters, onions, garlic, cilantro plant in the back yard needs a good trimming and the fresh chives in the front need to some trimming too.............then maybe use some of the yellow japs form last year's garden that are in the freeze too.................Hmmmmm, what the heck could I possible come up with? Bwaaahhhhahahhhhahhaa!
I can't resist an opportunity to get the DO going!

Bob

Course the Lodge Sportsman grill hasn't seen any action in a LONG time and those CI grates on it make for some killer freaking burgers...........Decisions, decisions!

Here's some Fluffer pron.........Not entry pics.

Lodge Sportsman
or the DO

Help a Brother decide.......

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bob, I love the fire pit with D.O. rack. Is the rack removable? Do you have another pic without your crotch? :becky:

Ron,

I built that pit and the crossbar assembly a little over three years ago. The uprights are just driven into the ground, but the cross bar is removable. Matter of fact just gave em a fresh coat of paint yesterday in preparation for my entry.
As for the crotchless...........pic, well, lemme see what I have. Personally, I like that pic..........it offers the whole package...........(did I just say that?):-D

I'm sure there are a few crotchless one's out there.

Bob

Crotch Free.......but there is a little leg and outter thigh. Just warning you. And I'm exposing my can too.

http://www.bbq-brethren.com/forum/showthread.php?t=70988&highlight=texas+red

bigabyte said:

Is that a longneck Bob?:shock:

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:icon_blush: Why, yes, it is............but it does have a coozie on it, so it's not exactly FULLY exposed. :becky:

BobBrisket said:

:icon_blush: Why, yes, it is............but it does have a coozie on it, so it's not exactly FULLY exposed. :becky:

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How much did it take you to build your pit? Money wise?


You don't have to reveal the price if you don't wish too!

Derek said:

How much did it take you to build your pit? Money wise?


You don't have to reveal the price if you don't wish too!

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Not at all. Well, the most costly parts were the crossbar, steel hooks, etc and the rock that's on the face of the pit. I bought two different types and they were considered a "specialty" type as far as rocks go. I have no idea why, but I bought em for the color and because of their long, "brick" type shape. The total price for the rock was probably, 100 bucks. The hooks, cross pipe, probably 30. The interior red brick is just plain brick my dad had leftover (free), the uprights/pipe my dad had laying around, (free), horseshoes.....probably a couple bucks. Rebar that I laid in the foundation....(free) I had that laying around. From there, I went through about 3-4 bags of cement (I used the good stuff and did not mix it with more sand so that it weathers better), I did the welding (free), a few tools that I did not have already like a trowel, some mixing buckets, masonry hammer.
I used quite a bit of cement because there is a 2-3 inch gap in between the brick and rock that is straight up cement. I wanted it to be solid. So far, it has held up pretty good. I do apply a few coats of sealer every year and that helps water proof it and such, plus keeps the rock looking nice too.

All in all, I need to figure in Beer too,:heh: I probably made it for about 300-350. Course my labor was free too. From beginning to end, welding, applying one course then letting dry, etc. Probably took about 3 weeks, but I wasn't in a rush, and worked on it when I had some time, mostly on weekends, so in reality more like 3 weekends or so.

Bob

Bob,

Very cool CI equiped pit! I need to make one of those..

Thank you Bob, The beer has better be Labatts Azul ( blue )

Ok The smoker is set for 225, and its warming up!

Here's a couple of pictures that's shows I've put a light dusting of bbq sauce on them and I'll have them for a side dish

Oh yeah I left one foot in the stew to make it qualify as a stew