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Main Dishes / Re: Sweet Onion Brisket
« Last post by DeShawn on July 28, 2014, 02:46:38 am »
I made this for dinner tonight. I didn't have time to babysit charcoal all day today, so I browned the brisket in my cast iron skillet on the stove top, then put the brisket in my dutch oven, then put the dutch oven in my oven at about 200 degrees for a good chunk of the day. Then, about 2 hours before dinner, I added all of the other ingredients and finished this on charcoal.

It. Was. Amazing.

Make this. If you need to grow your own cow to do so, you still need to make this. For the love of all that is culinary, MAKE THIS.

It's that good.
Desserts / Re: S'More Cookie Bars
« Last post by DeShawn on July 26, 2014, 05:18:19 pm »
For a 10-inch oven, because sometimes, a 12-inch oven just makes a little too much:

  • 1/2 cup butter
  • 2 cups graham cracker crumbs
  • 2/3 cup semi-sweet chocolate chips
  • 2/3 cup caramel bits (or butterscotch chips)
  • 2/3 cup mini marshmallows
  • 2/3 of a 14-oz can sweetened condensed milk

Prepare as directed above, using 8 briquettes bottom heat and 12 briquettes top heat.
Desserts / Re: Caramel Berry Peach Cobbler
« Last post by Darren on July 20, 2014, 08:33:37 pm »
Well, it's been a while, but I believe it was around 60 minutes. I would check around 40-45 minutes in to be sure. If it's close, monitor it. If it's still pretty liquid, then let it sit for 10-15 more.

Good luck - let me know how it turns out!

Desserts / Re: Caramel Berry Peach Cobbler
« Last post by HobbleCreek on July 12, 2014, 09:48:05 pm »

How long does it take for this cobbler to take (roughly).  I only have two dutch ovens and I'm thinking of one for bacon cheeseburger meatloaf and the other for potatoes.  I'm just wondering how long after dinner we should plan on waiting for dessert. :)

Side Dishes / Hush Puppies
« Last post by DeShawn on July 11, 2014, 06:02:55 pm »
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 2 Tablespoons baking powder
  • 2 Tablespoons sugar
  • 1 Tablespoon baking soda
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1 1/4 cups buttermilk
  • 2 eggs, beaten
  • 1 large yellow onion, grated
  • Canola oil, for frying
  • Tartar sauce, for serving

Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne pepper in a large bowl. 

Stir together buttermilk, beaten eggs, and grated onion (and any juice from the grated onion) in a medium bowl. Pour over the dry ingredients and stir together until just combined. Set aside to rest for 1 hour.

Pour oil to a depth of 2 inches in a 12-inch dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350 degrees. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pot. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3-4 minutes.  Remove hush poppies from the oil and drain on paper towels.

Serve with tartar sauce on the side for dipping.

Makes about 30 hush puppies.
Desserts / Re: Aloha Bread
« Last post by DeShawn on June 13, 2014, 09:14:17 pm »
I'm not usually a fan of coconut, but this bread was REALLY good. It has some subtle, complex flavors that are delicious.
Desserts / Aloha Bread
« Last post by nmower on June 01, 2014, 05:36:49 am »
2 c. flour
1 t. baking soda
1/2 t. salt
1 c. sugar
1/2 c. butter
2 eggs
1/4 c. milk
1 t. vanilla
1/2 t. almond extract
1 c. mashed, ripe bananas
1 t. grated orange rind
1 c. coconut
1/2 c. pecan chips

Sift together dry ingredients. Add butter, eggs, milk, vanilla, almond extract, and bananas. Mix well. Add orange rind, coconut, and pecan chips. Pour into well-greased #12 Dutch oven. Bake 40-45 minutes, or until golden brown on top.


1/2 c. water
1 c. sugar
2 T. butter
1 t. coconut extract

Boil water, sugar, and butter for 5 minutes, then add coconut extract. Pour over hot bread and let cool.

(Adapted from a recipe provided by Elizabeth Passmore.)
Stirrin' the Pot / Business Week Article on Lodge
« Last post by DeShawn on May 20, 2014, 02:07:30 pm »
Main Dishes / Re: Baked Chicken Parmesan
« Last post by DeShawn on April 06, 2014, 05:18:44 am »
This turned out to be easy and delicious. I used a jar of marinara sauce, but you could make your own from scratch. This one is definitely a keeper.
Desserts / Blueberry Cake
« Last post by DeShawn on March 31, 2014, 04:58:55 am »
This works in the oven in a 10-inch cast iron skillet. It works equally well in a 10-inch dutch oven. Just be careful not to get too much heat underneath.

  • 2 cups all purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick butter, melted
  • 2 eggs
  • 1 cup sugar
  • 1 cup milk
  • 10 ounces blueberries

Oil the inside of a 10-inch dutch oven and preheat with 6 briquettes bottom heat and 14 briquettes top heat while mixing the cake batter.
In a large mixing bowl, lightly beat the eggs. Whisk in melted butter, sugar, and milk. In another bowl, mix together flour, baking powder, baking soda, and salt. Whisk into the egg mixture. Fold in the blueberries until combined. Spread evenly into preheated dutch oven and bake for 45-50 minutes or until cake is golden brown and springs back when touched.

Note: This recipe can be multiplied by 1½ and cooked in a 12-inch dutch oven with 8 briquettes bottom heat and 16 briquettes top heat.
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