Got one for Xmas...so whos got some good ones?

 

Aluminum or cast iron? You have to watch your temp on the aluminum ovens. I've seen guys digging through coals trying to figure out where the thing disappeared to. Usually a a bottom crust with your favorite pot-pie filling, then a top crust.

 

Nah...cast iron.

 

sweeeeet

 

I bought my wife one of them and she loves it. I had intended on buying a 7 qt. and could only find a 3.5 when i went to get it. So I looked online this morning and found one marked down and ordered it for her. It is backordered until Jan 19th but she knows it is coming. So now she will have 2 plus her cast iron skillet that she loves. It is gigantic. She makes all kinds of things on it.

 

Yessir....my dad bought it and he sure aint gonna buy junk.

 

I use this recipe alot, real good.
------------------------------

"Clean Out the Ice Box and Freezer" Jambalaya


Recipe courtesy Emeril Lagasse, 2001
1/2 cup vegetable oil
1 pound andouille, cut crosswise into 1/4-inch slices
3 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1 teaspoon salt, plus 1 teaspoon
1 teaspoon Essence, recipe follows
1/2 teaspoon cayenne, plus 1/2 teaspoon
1 tablespoon chopped garlic
1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
1/2 pound ham, cubed
3 bay leaves
3 cups medium-grain white rice
6 cups water
1/2 pound shelled shrimp
1 cup chopped green onions, green tops only
1/4 cup chopped fresh parsley
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook. Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and 1/2 teaspoon of the cayenne. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes. Scrape the bottom and sides of the pot to loosen any browned particles.
Add the garlic, and cook for 1 minute. Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne. Add the chicken, ham, and the bay leaves to the pot. Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Add the shrimp during the last 5 minutes of cooking and cook until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and parsley, and serve.
Essence (Emeril's Creole Seasoning):
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Yield: 10 to 12 servings

 

I usually like to dutch oven with silk sheets.......Oh never mind, wrong dutch oven......

 

This ones a 9..... sooooo it ought to get the job done huh?

Thanks!!!! Gonna try that one for sure....jambalaya and shrimp, my 2 favs.

 

[QUOTE=rbrettctd;1857800]This ones a 9..... sooooo it ought to get the job done huh?



That'll be perfect.

 

I was wondering if I was the only one laughing about that

 

Nope that makes 3 of us, I laffed out loud when I read the thread title

 

Grew up with a large Basque family as neighbors/friends. We worked on a cattle ranch durring highschool in the summers. Man we had some of the most awesome meals out on the range, that family could cook and did everything in dutch ovens. Another guy I know used to be a game warden in the area an now does dutch oven cooking shows on PBS an also does cooking clinics all over the place. He is now living in Texas.
Here is his link http://www.ceedubs.com/

 

I use foil to line pot, but never clean pot. 2 cans sliced peaches, 1 stick butter. 1 bx white cake mix on top of peaches and butter. Put ontop of campfire coals for about 10/15 min. DON'T BURN! Shovel hot coals ontop of pot for about 10 min. Don't Burn! let sit for 45 min..................serve hot.

 

Nope 4 of us now,
Scott