Cast Iron Revisited

Discussion in 'EXPAT Knives®' started by Expat, Sep 8, 2016.

  1. bax229

    bax229 Member

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    Cant wait to see how that comes out!

     
  2. STPNWLF

    STPNWLF Member

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    What,no picture?o_O
     
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  3. OKcherokee

    OKcherokee Member

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    Still in the box until I get home with it
     
  4. Expat

    Expat Expat™ Knives Staff Member

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    19E42D9E-A9EC-4D38-ACF0-545FA1FC91BD.jpeg

    Yeti Roadie for scale.
     
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  5. OKcherokee

    OKcherokee Member

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    Browning some ground beef for chili.

    451855D4-844D-4079-AAEC-BD4E5F97863D.jpeg 54178AB7-419C-4F14-8F2D-D33DB017ECC2.jpeg
     
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  6. Bushman5

    Bushman5 Member

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    As much as I love my black cast iron, I have a soft spot for the enamel coated (exterior only) cast iron.
     
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  7. OKcherokee

    OKcherokee Member

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    I think this one is black enamel on the inside.

    I think.
     
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  8. McKROB

    McKROB Member

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    Wow, that's a beauty! I've been trying to track one of them down for years...

    Have you had a chance to use it yet?
     
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  9. bax229

    bax229 Member

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    Yup, made some waffles last weekend. The batter ratio was a little tricky, but after some practice, they came out perfect. This thing is older than the Titanic!
     
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  10. McKROB

    McKROB Member

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    No sticking at all?
     
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  11. olderguy

    olderguy Member

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    There's a you tube guy I watched and he restored one of those and seasoned it and the waffles just slid out
     
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  12. Bushman5

    Bushman5 Member

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    Making some oven braised ribs for NYE.

    Dry rubbed these two days ago with sea salt, tons of cayenne pepper, black pepper, cumin/coriander, garlic and onion powder, and wrapped in cling wrap and left in fridge for 48 hours

    IMGP2030.JPG

    tonight I put the oven on at 250 , dropped some cut up left over sauteed onions / diced chilies and some beer into my Lodge dutch oven and put the rib rack in (in 3 pieces)

    IMGP2061.JPG IMGP2062.JPG IMGP2060.JPG IMGP2063.JPG IMGP2064.JPG

    now my dutch oven has legs, so i used three little cast iron pans to support the dutch oven

    IMGP2065.JPG IMGP2066.JPG
     

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  13. Bushman5

    Bushman5 Member

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    after an hour and half.....looking good, smelling great , but long ways to go. ONce they are braised for 4 hours, i'll baste them with a bit of BBQ sauce and throw em under the broiler for a minute. Yea they are not done in a smokehouse......but i live in a apt building and they will taste just fine....

    IMGP2067.JPG
     
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  14. Expat

    Expat Expat™ Knives Staff Member

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    What a lot of people do, Bushy is just let the legs go through the grates so the pot sits on its own bottom on the grate, as if it didn't have legs. That way you don't need other pans to put in there.
     
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  15. Bushman5

    Bushman5 Member

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    i tried that but it was uneven (at least with the oven grates i have) . No biggy.
     
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  16. STPNWLF

    STPNWLF Member

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    Looking good Bushy
     
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  17. Hawkeye5

    Hawkeye5 Member

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    They are looking good Bushy. I love my 10 " D.O.
     
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  18. Bushman5

    Bushman5 Member

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    2 plus hours to go! i may go 6 hours low and slow!
     
  19. STPNWLF

    STPNWLF Member

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    So they won't be done till next year:rolleyes:
     
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  20. Bushman5

    Bushman5 Member

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    dont care! one does not rush ribs! oven braised or BBQ smokehouse'ed
     
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