The anrkst6973vs bushman5 Potjie/Cast Iron Cookware Cook-Off!

30 lbs? That the beast you rescued from the dumpster? That is one large purr monster myfreind!

 

nah man thats MissCopperKitty!.....I physically educated a crack addict with my boots after I witnessed him kick her (as a kitten) across the room in a crack shack in Surrey .....a building we we demolishing. Picked her up, did about 140KM'H down King George Hwy in Surrey BC to the vet, got her checked out (no broken bones, just a massive bruise) . Took her home and that was that.

 

This is where you gotta trust me (famous last words right? . ) after the mushrooms boil you gonna lift the pot off the fire. Yep. Pull it and sit aside. Don't stir or do anything. Just let the flavors sit and blend.
Remember that skillet you wer browning in earlier? Where is it?


Put it back on the fire, add sone brown sugar, tablespoon,maybe 2, some butter, stir it around..


Add whatever stock you have left, a cup or two was what I guessed at...


I used 1 6oz can of tomatoe paste. You could use purée, add a spoonful of Spanish molee, Adobe peppers, however you want to go.


And the rest of the beer. Low simmer this for 7-8 minutes...

 

Alright, bring your potjie back, build the fire up, and put that base you made in. Scrape the pan. Use a good stout spoon or a flat front spatula, get all that crispy goodness.


Almost 2 hours I've been standing in the smoke..the photographer is starting to whine, the sou chef keeps asking can we eat yet....


As soon as it's steaming start adding meats back in.


Pork first


Then chicken..
Keep stirring, don't let it burn. It's gonna be thick, thick as wet concrete..

 

Then the crispy bacon...


Finally, the shrimp. We are 5-7 minutes from complete. Taste it, see if any final touches are needed. ( I would have opted for a shot of Tabasco here but I know my eaters. )

 

Final product, before it left the fire.


I cook it. I serve it...


My beloved says "Give it to me or I will stab your pirate a** with a spoon!



The crew on my ship says this one was a winner. Hooya.

 

Back in the dinosaur age when I worked overnight I watched her show in the morning when I got home. She was one who knew what real food was supposed to taste like. This one was spicy but not hot, subtle almost. The gang tore it up, there was maybe 2 decent bowls leftover..and it was even better after sitting overnight.

 

so what are you gonna cook for the cook off?

thats a good start right there.

no pressure Eh?

 

Wellll, I was going to do a Tx pot roast or grill some chicken...but I figure you outa at least have a chance to cook something. You know, go outside, maybe fry up some spam....!!! .

 

oh now your tugging at my foodie heartstrings.......

Spam.......slowly simmered in a Potijie with herbs, garlic, risotto rice and spices........

 

part of the issue i'm having right now.......I have no one to feed an awesome meal.......and I'm used to making MASSIVE camp sized cookouts......its really hard for me to scale down for 1 person. I was gathering ingredients tonight....and i'm like.,.....wait...i dont need 5 lbs of spuds, 5 lbs of steaks, etc etc etc ......

my cook out will happen this weekend......trying to picture cooking for one though........(I dont like food waste)

 

Everything's bigger and badder in Texas......

 

Pushing the date to next weekend. I’m just too swamped with work and stuff right now to even cook daily meals , never mind trying to make something awesome

 

No worries mate, no matter how much we like to get out and go have fun sometime real life gets in the way.

I'm going to do a real simple chicken and rice dish in the Dutch oven, mostly just to try out some adaptions that I did to my "scrap steel" grill. I changed the type of rock used and added some feet. I'm also going to put one of those new saucepans to the test on an open fire.

 

In lieu of Bushies upcoming post ( which will have that unbeatable BC scenery ) and because it was 95f with the bonus of multitudes of those blood sucking vultures I posted earlier. I took the shop fan out on the patio for a simple, easy chicken and rice.


Here's the set up. L-R, 2 cups of rice. 1 each of white and wild. Veg oil. 14oz can of store brand chicken broth.
1 tablespoon of mixed seasoning. 10" carbon steel pan, 2qt ss saucepan, 10"/4qt Dutch oven.


Found 3/4's of a bag of white landscape rock laying in a ditch out by the river, perfect for my grill.

The white bucket is my travel size charcoal bucket.

 

This is a low heat dish. You're not really trying to cook the ingredients completely done. Just a little sauté and some smoky flavor. It's going to get baked at the end.



A few pieces of charcoal and 2-3 quarter rounds of oak. Seasoned rice. ( used a bit too much water I think)


Carbon steel, lil veg oil, marinated chicken. Smells good!


After the chicken is waiting in the Dutch oven, a flavoring sauce. Gives it a nice kick.


Yeah, it decided to get cloudy, windy,rain a few drops, and we had several sky splitting bolts of lighting. Stir this until the butter is melted and add about 1/4 of your chicken broth. Simmer it 5 minutes or so.

 

Couple pats of butter, seasoning, carrots, celery, asparagus, broccoli, green beans, corn, green peas. Just to the smoking point...


Same here, just till they start to steam.

 

When you've got all the ingredients, start layering it into your Dutch oven. Chicken, veggies, rice. Until it's all in. Pour that sauce you made and the rest of the chicken broth over the top.



I count 11 on top and I think 10 under...350-365 ish for 45-50 minutes.


Looks done to me!


Fork tender chicken, soft flavor filled vegetables and savory rice. Easy as can be.
Mylove says "Sorry boys, y'all ain't gettin none! ".