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

Discussion in 'General Discussion' started by Bushman5, May 28, 2019.

  1. anrkst6973

    anrkst6973 Member

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    @Bushman5 .....what iz thiiisss? ;)

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    It's about to get...spicy in this here locality .....
     
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  2. Bushman5

    Bushman5 Member

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    How the heck do you find time to cook so much? Lol

    I’m lucky if I have time to make toast once a month.

    Hating my job more and more
     
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  3. anrkst6973

    anrkst6973 Member

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    Haha! I love this stuff, combines being outside with cooking. I will make time for it. ;).
    Once upon a time I was pulling 12-14 hour days working 12 on/2 off. Had a lot of money but no time to enjoy it. Once my land and house were mine and I wasn't up to my eyeballs in debt I started looking for something else to do.
    As you can tell by my photos I prep/ stage a lot of this. Spice mixes are pre-blended, meats move from freezer to fridge for thawing and prep. Veggies get bought, cut, pre soaked .... Once the actual cooking commences it's easy and fun. Just gotta fight the mosquitos and the heat!
     
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  4. Bushman5

    Bushman5 Member

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    going ingredient shopping in the AM. :)

    food prep in the woods in the afternoon. With the new YN-DOTTE custom nessmuk :)
     
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  5. anrkst6973

    anrkst6973 Member

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    I bet that YND is going to be pretty. :). While we're waiting....

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    The "double barreled " potjie attack. :D
     
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  6. anrkst6973

    anrkst6973 Member

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    The recipe called for pork, but it has only been in marinade for 2 weeks. Let's use chicken instead.

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    For the love of Moses! Where do these chickens come from?!

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    I'm wanting a mild but flavorful taste...
     
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  7. anrkst6973

    anrkst6973 Member

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    Time for the scrap metal grill and some cast iron! Bring it!

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    Pour on some spice..no dull food in my world.

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    Spoon/smear some sauce on the last flip. Sweet with a hint of black pepper.
     
  8. anrkst6973

    anrkst6973 Member

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    Stuffed peppers require these...a lot apparently.

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    The sous chef will step in to help. ( good thing too. ;) )

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    He has to know "why?" On each step, but he's a good hand.
     
    Last edited: Jun 22, 2019
  9. Zeek

    Zeek Member

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    Wow... you guys are living. Wish I could knock on your front door.
     
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  10. anrkst6973

    anrkst6973 Member

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    In the meantime, a mix of shredded cabbage, carrots, and chopped tomatoes. More spice over the top...

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    Like Bushie, I hate food waste. So I trimmed all the edible stuff from the pepper caps and put it back in.

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    When the veggies come off and are draining, a taste of bacon. Get it crumble crispy.
     
  11. anrkst6973

    anrkst6973 Member

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    Tasty teaser. ;)

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    Sous chef will shred the chicken...

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    Crumble the bacon over it...

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    Then your vegetable mix.
     
  12. anrkst6973

    anrkst6973 Member

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    Let's get down with some pepper stuffing.

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    #3 potjie- 10 peppers on top of a lodge trivet with water under it, just below the trivet itself..

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    #2 potjie, with the 4 extras I ended up with. I didn't have another trivet nor could I find anything that would work...so I used rocks. :). The same marble chunks I use in the grill. Washed em in water with a scrub brush to remove any dust and piled a shallow layer in the bottom. Just enough water to keep them wet, 1:4"- 3/8" maybe...
     
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  13. Bushman5

    Bushman5 Member

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    June 22/2019, sunny, warm, "The Drive 430 Kilometers To Cook Lunch In The Potjie Tour"

    Loaded up the Pelican Cooler with ingredients, grabbed a bag of charcoal and put the 3/4 Potjie into the truck and headed up the Sea To Sky highway,all the way past Pemberton & Mount Currie.

    Drove up an FSR for a bit until i got to a river side camp spot (been here before a few times).

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    unloading the kitchen and some essentials. IMG_7134.JPG

    kitchen knife of the day - the YN*Dotte Nessmuk. BIG beefy spalted wood handle, full tang, convex edge IMG_7135.JPG

    right off the bat...had to light a smudge fire, the skeeters were BAD, just like Brother @anrkst6973 experienced down in his neck of the USA. I had forgotten my bug dope, so i had to unroll the sleeves and button up....but i was still wearing shorts. Got eaten alive. IMG_7137.JPG
    one of 4 knives on me. (yes, on person) , also had the German Army SAk, SAK Cadet, Winkler Operator, as well as the YN*Dotte Nessmuk and Esee IMLAY
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    had to literally stand in the smoke to keep my legs from getting eaten IMG_7143.JPG

    fast light charcoal, getting the Potjie heated up for the BACON!
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    i had a variety of steaks, but i was only feeding myself so i just used the bacon and the tenderloin
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    YN*Dotte 'Muk time! slay that double smoked thick cut bacon! IMG_7148.JPG

    GREAT SLICER IMG_7149.JPG

    into the Potjie! IMG_7152.JPG

    rock windbreak IMG_7153.JPG

    many times I thought about diving into the cool water to escape the Mozzies.....
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    looking good, smelling good......and that was a problem......in the heart of bear / grizzly central. Signs all around of bear activity. I kept my back to the creek and faced the road (bear superhighway....) had the bear spray ready. IMG_7160.JPG

    effortless cubing of the tenderloin steak, easy to rock the knife on the curve. IMG_7163.JPG


    sizzzzzzle.....!

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    Last edited: Jun 23, 2019
  14. Bushman5

    Bushman5 Member

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    June 22/2019, sunny, warm, "The Drive 430 Kilometers To Cook Lunch In The Potjie Tour" (Continued)


    added the tenderloin steak to the sizzling bacon fat and browned the meat.



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    my all purpose MEGA-MIX Spice / Herb /Salt blend. Black pepper, cumin, coriander, garlic powder, parsley, sage rosemary, & thyme, chili powder, turmeric, ginger and sea salt.
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    chunking carrots....the Muk kinda splits rather than shears.
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    into the Potjie to caramelize a bit IMG_7184.JPG

    couple baby spuds, again they chunked , even with a slicing motion. IMG_7187.JPG

    Serrano's baby! I swear these are hybrids because they are HOT IMG_7188.JPG

    easy slicing with the YN*Dotte nessmuk. I planted the seeds in the dirt by the river. ......who knows they might take off IMG_7189.JPG

    onion IMG_7192.JPG

    all into the potjie. IMG_7195.JPG

    dont mind if i do try some hot bacon! IMG_7197.JPG

    amazing aroma so far. IMG_7199.JPG

    forgot the garlic, but i had some chili garlic sauce. The only brand I use IMG_7200.JPG

    my favorite stew/meat/ simmering sauce IMG_7201.JPG IMG_7202.JPG

    now you notice i did not layer and cover and leave it to burble and bubble slowly....nope......I was pressed for time due to the really bad Mozzie swarms. So I stirred to mix well, added a few extra charcoal chunks and let er rip.

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    literally had to run to the woods and grab hemlock boughs, run back and stand in the smoke.

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    covered and burbling away, like the creek behind it IMG_7215.JPG

    water to rival Brother @Se7eN 's lakes IMG_7228.JPG

    quick check, stir and taste IMG_7230.JPG

    F***** Hel*!!! piss off skeeters! IMG_7235.JPG
     
    Last edited: Jun 26, 2019
  15. anrkst6973

    anrkst6973 Member

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    Now up till now, I've never top coaled a potjie. I've never steam baked before either. This is a new thing to me. ( I blame another Canadian freind from the Ontario area for the need to try this.)

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    About 50 minutes and carefully lift the hot lid off to add the 5th food group. Cheeeeezzz!

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    Lots n lots of cheeeeezzzz.
     
  16. Bushman5

    Bushman5 Member

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    cheeeese! Now we’re talking!
     
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  17. anrkst6973

    anrkst6973 Member

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    Just a hint of sweet..made in Texas by gum!

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    What's my motto?.... I cook it. I serve it. Every time.

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    The crew tore them up. 4 left from 13. This is definitely a keeper. :)

    Thanks for hanging with me fellas. This is the kind of thread I like to be in.
     
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  18. Bushman5

    Bushman5 Member

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    June 22/2019, sunny, warm, "The Drive 430 Kilometers To Cook Lunch In The Potjie Tour" (Continued)


    presenting tenderloin steak, with double smoked thick cut bacon, onions, carrots, spuds, Serrano peppers and a South Asian /East Indian spicy cumin/ginger curry sauce, served with cheese buns. Melt in your mouth meat, tender veggies and amazing spice flavor and slow build heat.
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    ate quickly, rinsed the cookware and dishes, soaked the fire and threw the ashes into the river, and got the hell out of Mozzie Hell. IMG_7244.JPG

    the MASSIVE mountains (8,500 ft plus) overlooking the Pemberton Valley and Mount Currie Village

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    got home, lots of bug welts on me. Hot shower to wash off the 10 lbs of smoke on me and sooth the bug welts. All in drove approx 430 KM round trip on one tank of fuel (50 liters).

    Fin...
     
    Last edited: Jun 23, 2019
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  19. Jeremiah Jones

    Jeremiah Jones Member

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    Both look delicious guys. I'm gonna have to get some more cast iron and try both of these.
     
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  20. anrkst6973

    anrkst6973 Member

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    HooRah!! That what I'm talking about brother!! That looked freaking delicious. Its a dang shame the mozzies are so bad right now, clouds of those while its holding a 101 heat index makes for a Hoover sized super suck outdoor experience. ( btw, your pics gave me an idea. ;). Need a day or so then look for it in the diy section. )
     
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