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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-17-2018, 04:19 PM   #1
AJREALBBQ
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Default Choosing the Right Chili Pot For Competition

I would like some feedback from the group on what pot might be the best. Obviously, I would use it for many other things. I was thinking All-Clad. Any other suggestions?
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Old 07-17-2018, 04:28 PM   #2
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What size pot do you need?
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Old 07-17-2018, 04:31 PM   #3
BobBrisket
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Well, I use my Dutch ovens. Maybe a nice enameled one? Something that holds heat well and can be used to brown the meat without burning or sticking.

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Old 07-17-2018, 04:47 PM   #4
AJREALBBQ
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Most competition you usually only make 2-3 pounds, but I was thinking about a 12 quart so I could make gumbo, stew, etc., in my "normal" life.
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Old 07-17-2018, 05:02 PM   #5
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Quote:
Originally Posted by AJREALBBQ View Post
Most competition you usually only make 2-3 pounds, but I was thinking about a 12 quart so I could make gumbo, stew, etc., in my "normal" life.
Then I would go with a 12qt cast iron dutch oven. The enamel coated ones are great, but, you have to pay up for the good stuff. I have tried some of the cheap knockoffs, and it doesn't hold up to even light cooking. I gave up on it, and just started using black CI. Some people say not to cook tomatoes or beans in black CI, but it if you get it seasoned good, you won't have any problems.
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Old 07-17-2018, 05:06 PM   #6
Blizzard
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Le Crueset enamel cast iron. I have one and it has never disappointed me. They hold up extremely well over the years.
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Old 07-17-2018, 05:17 PM   #7
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Cant go wrong with a Le Crueset or Staub dutch ovens from what I understand, but damn they are expensive. I could buy a decent grill for what they want! What utensils do you need to use on the enamel finish?

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Old 07-17-2018, 05:48 PM   #8
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Another Le Crueset user. I've had mine longer than I can remember.
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Old 07-17-2018, 06:23 PM   #9
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Quote:
Originally Posted by AJREALBBQ View Post
I would like some feedback from the group on what pot might be the best. Obviously, I would use it for many other things. I was thinking All-Clad. Any other suggestions?
I love All-Clad but it is a bit pricey. I use my stainless beer brewing pot.

https://www.northernbrewer.com/colle...ettle-8-gallon
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Old 07-17-2018, 06:48 PM   #10
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Quote:
Originally Posted by Blizzard View Post
Le Crueset enamel cast iron. I have one and it has never disappointed me. They hold up extremely well over the years.


This.


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Old 07-17-2018, 07:17 PM   #11
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Big Staub fan here. I have a 5 qt and a big mamma (13 qt I think) that I got for a steal.
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Old 07-17-2018, 07:37 PM   #12
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Le Creuset 6 quart has worked well for us. We took first place in a comp a few years ago and you do not need to make a lot for a comp. I have a smaller le creuset that is 25 years old and still going strong. Definitely an investment worth making.
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Old 07-17-2018, 08:48 PM   #13
AJREALBBQ
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Leaning toward the Staub after reading and reading....for maximum usage I thought about going with the 9qt. Thoughts? This is a BIG investment in my cookware and I want to know what y'all think the best overall size would be.
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Old 07-17-2018, 09:43 PM   #14
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I use a well seasoned cast iron pot. My recipe fills my 8 quart pot right to the top, so I am looking for a good ( Lodge ) 10 quart, at a decent price. I good on a gas range, so I want one with a bail handle and without the little "campfire feet" cast onto the bottom.






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Old 07-17-2018, 10:14 PM   #15
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I am entering my first competition and if anyone is a veteran, I would like to know what you use as well as most cooks competing. I live in Texas, so the arena is fierce!
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