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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 01-13-2012, 07:31 AM   #16
smokeyw
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A little cornbread
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Old 01-13-2012, 08:22 AM   #17
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Blackened Tuna:



Rustic Artisan Bread:



Blackened Strip Steak:

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Old 01-13-2012, 08:25 AM   #18
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Quote:
Originally Posted by deguerre View Post
If it ain't cooked in CI, it ain't cornbread.
Can't argue with that.

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Old 01-13-2012, 08:51 AM   #19
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First ever DO cook, pot roast from a few weeks ago.






Sure won't be the last!
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Old 01-13-2012, 11:57 AM   #20
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A couple of pics of my CI DO in use. I use my CI mostly while camping, once in a while at home. Sometimes on the campstove - potatoes, onions, and peppers, and french fries. On the ECB making one pot breakfast with sausage, potaotes, onions, jalapenos, and eggs to go in breakfast burritoes.
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Old 01-13-2012, 12:08 PM   #21
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I use my 12 qt for hole in ground cooking

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Old 01-13-2012, 12:12 PM   #22
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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?
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Old 01-13-2012, 12:42 PM   #23
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T-bone on a ribbed CI griddle.




My old hibachi station.

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Old 01-14-2012, 10:04 PM   #24
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Quote:
Originally Posted by Carbon View Post
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!
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Old 01-15-2012, 04:22 AM   #25
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Dayum! You guys got it goin' on!































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Old 01-15-2012, 06:07 AM   #26
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Quote:
Originally Posted by Vision View Post
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?
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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Old 01-15-2012, 07:42 AM   #27
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Here is my loaf of Jim Leheys no knead recipe bread. It was cooked in a 5qt Lodge.
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Old 08-27-2012, 06:14 PM   #28
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Quote:
Originally Posted by bluetang View Post
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.
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Old 08-28-2012, 01:06 AM   #29
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Pulled Pork & Beans



Cherry Pineapple Dump Cake



Pork Chili Verde w/ Tortillas





Pancakes

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Old 08-28-2012, 01:59 AM   #30
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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.
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