tag:blogger.com,1999:blog-34387092045060905102011-11-27T16:39:37.056-07:00A blog mostly about caring for and cooking with cast iron cookware.Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.comBlogger1161100tag:blogger.com,1999:blog-3438709204506090510.post-49841709118934180882011-08-14T12:35:00.002-06:002011-08-14T12:38:04.696-06:00

A great video showing a working Chuckwagon. FWIW - Griswold called their Camp Dutch Ovens "Chuckwagon Dutch Ovens".

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com6tag:blogger.com,1999:blog-3438709204506090510.post-2200584881091692922011-07-18T21:40:00.009-06:002011-07-25T15:16:07.260-06:00

Smoker Joe Build your own using the plans found HERE @ the Virtual Weber Bullet site. That's right kiddies. You jam a tamale steamer betwixt the ends of a Weber Smokey Joe after some power tool action and you have a meat smoking implement. No more hanging your head in shame. It is an impressive little smoker! I've been having a lot of fun with mine. Today we grilled 5 burgers and 8

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com9tag:blogger.com,1999:blog-3438709204506090510.post-59564258058188915282010-12-18T10:22:00.000-07:002010-12-18T10:22:40.131-07:00

What the hell...It turns out I did have a photo of the Chicken and Sausage stew mentioned in the previous post. Doh!

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com3tag:blogger.com,1999:blog-3438709204506090510.post-91347428792401315282010-11-07T16:47:00.002-07:002010-11-07T17:38:53.188-07:00

A cute little Camp Oven followed me home. The oven you see in the middle was made in the 1960s by the Birmingham Stove and Range company as part of their Century line. The oven is a 10" DEEP CO and this is a size that is no longer made. (Maca comes close with their 9" and 11" Deep ovens) You can see how this oven compares in size to my Lodge #8 and #10 Camp Ovens. Another view showing the

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com15tag:blogger.com,1999:blog-3438709204506090510.post-87962143653597114382010-07-31T08:54:00.003-06:002010-11-10T06:11:11.897-07:00

This yardbird got tossed into the Weber Smokey Mountain last Sunday at 9 AM while I was doing yard work. At 12:50 PM this was the juicy treat reporting for lunch duty. Good thing 'cause I was hungry! I've had the beer can cooking stand for years. Some people just balance the birds but that seems like a disaster waiting to occur. 1 4-5 pound frying chicken 1 can of beer, two thirds full (I used

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com7tag:blogger.com,1999:blog-3438709204506090510.post-69856494131617553232010-07-23T11:06:00.004-06:002010-07-23T14:25:19.377-06:00

A grilled 1/3rd pound burger with 3 whole roasted NM chiles and Tillamook Pepper Jack plus stuff you can see for yourself so I'll just shut the hell up about it. Monkey (me) see, monkey do: The Honorable Rev. Biggles got me thinking about cheeseburgers with his fine post at Meathenge. How about you? Playing with burgers this weekend? Send me links of some others and we'll build a burger shrine

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com6tag:blogger.com,1999:blog-3438709204506090510.post-15443145324904865932010-07-04T19:09:00.004-06:002010-07-05T15:37:41.077-06:00

I've never been to Jamaica but I have had Jerk (pork and chicken) at Jamaican restaurants in Boston and NYC. Both towns have sizeable Jamaican communities. Unfortunately, what you usually find when searching the Internet for Jerk Recipes ends up being a very dark green wet rub that doesn't remind me of what I've enjoyed. I don't like the thick, viscous, wet rubs that taste only of allspice and

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com10tag:blogger.com,1999:blog-3438709204506090510.post-21959608258148586512010-06-20T07:44:00.001-06:002010-06-24T20:25:15.075-06:00

One of life's great mysteries is why more people don't barbeque beef short ribs. They are famously good when braised for hours at a low temperature. Why not give them the smoky, low and slow treatment? I actually did not set out to cook short ribs this way but after walking by them in a the store I thought "There's something to make as soon as it gets colder". A few more steps and the

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com10tag:blogger.com,1999:blog-3438709204506090510.post-31559907528589884602010-06-12T18:20:00.001-06:002010-06-13T08:51:24.749-06:00

It has been raining a lot here. The grills and smokers are cold and wet so the last few days have given me a chance to move a piece of old cast iron from the project pile to the electrolysis tank. This project is a monster. A number 14 skillet is a massive piece of cast iron. This one is 15 1/4 inches in diameter, 16 5/16 inches from ear to ear and 21 3/4 inches long from lifting tab to the end

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com8tag:blogger.com,1999:blog-3438709204506090510.post-77548145405427035802010-06-04T18:22:00.005-06:002011-07-02T13:52:01.431-06:00

Thanks to reading sites like Slim Pickins' Pork I discovered that I wanted err... NEEDED a Rotisserie for my venerable Weber Kettle. I bought the Weber Rotisserie with visions of roast lamb and beef rib roasts in my head but I had to start out with rotisserie chicken. The picture at the top of the page is my second effort. My first was less photogenic as I used a very indirect heat and a

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com5tag:blogger.com,1999:blog-3438709204506090510.post-4131545797158560802010-06-01T17:42:00.003-06:002010-06-02T19:18:48.163-06:00

Fajitas were on the menu. After the marinated flank steak left center stage on the Lodge Sportsman's Grill there was still plenty of heat left in the coals to handle an ancient Lodge #9 full of onions, peppers and jalapenos. Tortillas and corn on the cob followed but hunger + recent disinterest in blogging got the better of me and I stopped taking photos.... If you want to see another post

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com8tag:blogger.com,1999:blog-3438709204506090510.post-20414884571196240272010-05-29T09:51:00.002-06:002010-05-29T09:51:43.030-06:00

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com0tag:blogger.com,1999:blog-3438709204506090510.post-19978719585444286872010-05-15T11:52:00.003-06:002010-06-01T18:13:03.232-06:00

I've got a few outdoor cooking toys but this guy's back deck is loaded with them. His YouTube channel can be found HERE

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com6tag:blogger.com,1999:blog-3438709204506090510.post-54530634542877346572010-04-04T10:29:00.001-06:002010-06-01T18:13:46.147-06:00

The Easter Bunny brought me this really sweet Griswold #9 skillet with a matching cover. I guess I'm glad I didn't shoot his ass last year. I loves me a number 9 (11 3/4 inches in diameter) and in addition to being a favorite size this beauty also sports a heatring. The skillet was cast in the 1920s or 1930s. The skillet cover is also a beautiful casting. Covers of this type were produced

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com14tag:blogger.com,1999:blog-3438709204506090510.post-29445841221524523832010-03-21T14:58:00.004-06:002010-06-01T18:14:48.256-06:00

Coloring between the lines is way overrated. Some obedient @+$*~#s take pride in it, but they're no fun anyway. When I felt like tweaking this blog's look the other day I did what I always do and dove right in without backing up the existing template. I totally hosed it up and this ended up being a good thing. Too many years in IT related gigs makes me a backup fiend on my home network and at

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com6tag:blogger.com,1999:blog-3438709204506090510.post-27855165449384233692010-03-14T17:44:00.001-06:002010-06-01T18:15:27.924-06:00

I did not know a whole lot about old cast iron when I bought these "muffin pans" back in the early 1990s. It turns out they were called "Pop-over Pans" and they really aren't very old. The pan on the right is an actual Griswold. It was cast in Erie PA probably in the 1950s. The pan on the left has the markings of both Wagner Ware and Griswold so it was produced after the Wagner Mfg. Co. acquired

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com6tag:blogger.com,1999:blog-3438709204506090510.post-82244877922442252312010-03-06T19:24:00.003-07:002010-06-01T18:16:13.678-06:00

Scrambled eggs are a pretty decent test of any skillet. I thought it would be interesting to scramble a couple eggs and see how well a brand new Lodge Logic pan did with them. For comparison I used an old Wagner Ware #8 that is getting to be a pretty nice pan. You will see the results. I think the Lodge did fairly well for brand new.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com5tag:blogger.com,1999:blog-3438709204506090510.post-2040841958194520172010-03-03T20:03:00.002-07:002010-06-01T18:17:04.095-06:00

The recipes in this book are the same ones that the teams will prepare in the upcoming 2010 World Championship Dutch Oven Cook-Off. All of the recipes are suitable for both indoor and outdoor (camp dutch ovens) dutch oven cooking. I have the 2009 book and I'm really looking forward to getting the 2010 edition. http://www.idos.org/WCCO2010CookBook.php You can peek at the table of contents at

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com8tag:blogger.com,1999:blog-3438709204506090510.post-18650850657397446522010-02-21T15:06:00.008-07:002010-06-01T18:18:09.429-06:00

 Red Beans and Rice is a traditional Monday lunch in New Orleans so if you get cracking you can have it ready in time. I adapted mine from the version Chef Paul Prudhomme placed in his Chef Paul Prudhomme's Louisiana Kitchen    Andouille sausage and ham hocks. Red Kidney Beans, soaked overnight. Cayenne, thyme, oregano, garlic and a pepper blend. My main variations are pictured at the bottom of

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com9tag:blogger.com,1999:blog-3438709204506090510.post-29385264899619102992010-02-14T18:40:00.008-07:002010-06-01T18:19:57.572-06:00

We ate no swine before its time. In seven days in the South, barbecue was on the menu three times. How could I not dive in whole hog in one of the barbecue Meccas?  The Germantown Commissary (right outside Memphis) opened the show with a mighty display of porcine prowess. The spareribs and pork shoulder were served sans sauce, which is my preferred style. The table had an assortment of sauces and

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com6tag:blogger.com,1999:blog-3438709204506090510.post-73924492439268834452010-02-07T09:11:00.000-07:002010-02-07T21:25:04.369-07:00

Wow. This is a funky little joint on 310 South Front Street. I counted at least 2 James Brown dolls in the place along with other goofy decorations I'd be proud to call my own. We walked through the door a little after 2PM, beating the after church rush by only a few minutes. Having only eaten a banana and toast 8 hours earlier I was hungry. The half chicken plate looked like the best way to see

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com0tag:blogger.com,1999:blog-3438709204506090510.post-2544186584630057242010-02-06T12:43:00.002-07:002010-06-01T18:21:36.409-06:00

You make cleanup time lots of fun, Orange Scrubby, I'm awfully fond of you...   OK, maybe it isn't fun but this woven plastic scrubby thang is by far my favorite tool for cleaning up cast iron cookware.  They scour off any stuck on bits without stripping the iron of seasoning or removing all the oil used during cooking. I simply scrub (as little as possible) while holding the piece under the

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com5tag:blogger.com,1999:blog-3438709204506090510.post-19314697988302835062010-02-02T20:30:00.000-07:002010-02-02T20:30:02.296-07:00

Jumble Berry and Strawberry Plum pies. These look great and I really wish it was summer right now. Making pie crust (and biscuits) is reason enough to own a food processor. It took me about 4 years to learn how to make decent crust but these videos should save people some time.  My method is very close to what you see in these videos and below you can see a sneak peek at one of my pies.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-55508577230499592942010-01-28T18:06:00.003-07:002010-01-28T18:42:52.684-07:00

YouTube = a busy (or lazy) blogger's best friend. The first video includes a tour of the Lodge plant in South Pittsburgh Tennessee.   

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-37355355237290902642010-01-23T13:51:00.005-07:002010-01-30T09:55:57.984-07:00

In a classic case of "monkey see, monkey do" I was inspired to haul out some of my black pots by the videos featured in a recent post.  Before doing this the tub I use as a windblock had to be freed from the icy clutches of winter. This was last weekend and I've got a lot more snow now. 3 Chicken halves easily fit in the big honking Lodge #16 Camp Oven.  A batch of dinner rolls have risen in

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com3tag:blogger.com,1999:blog-3438709204506090510.post-4212263881115436662010-01-17T11:24:00.012-07:002010-01-19T18:59:08.327-07:00

I was looking for something to do with the last bits of the pig we won at a benefit auction. I really liked that pig, we'll call him Melvin. Melvin was a fine pig and the 4 shoulder steaks seemed to be crying out for a gentle repose in a tomatillo and chile bath errr sauce. I was happy to oblige these emanations coming from the after world. The vegetables were roasted in a dry skillet on top

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com13tag:blogger.com,1999:blog-3438709204506090510.post-30429835252861958292010-01-13T20:50:00.005-07:002010-01-18T18:51:02.866-07:00

I really like hot sauce. After draining my 46 bezillionth bottle last weekend I decided to make some myself. I've made various kinds before but this time I decided to quit dicking around and make some serious ass habanero hot sauce. One of my favorite brands that combines heat and flavor is Melinda's. Melinda's is a Costa Rican concoction that comes in various heat levels and has a rather

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com5tag:blogger.com,1999:blog-3438709204506090510.post-28149326405680615212010-01-09T16:55:00.010-07:002010-02-06T14:43:04.874-07:00

Texas Parks and Wildlife has uploaded some great introductory videos about outdoor Camp Dutch Oven cooking. http://www.youtube.com/user/TexasParksWildlife Enjoy the videos and if you haven't tried doing this yet, get started. I recommend Lodge Camp Dutch Ovens over any other.   Here are a few of the Camp Oven posts I've done here: Pork Chops with Cornbread Stuffing Chicken and Andouille

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com6tag:blogger.com,1999:blog-3438709204506090510.post-60880876874625494362010-01-02T14:48:00.002-07:002010-01-02T14:54:37.544-07:00

 This was originally posted in June of 2009 and was my favorite. What are the true origins of fajitas? Did they evolve from the cooking of Mexican vaqueros who were sometimes paid with cheap cuts of beef? Were they conjured up in Texas? I have not a clue and frankly I don't worry about it much. I like them and that is enough. These may or may not be authentic. I'm not wracking my brain cells

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com5tag:blogger.com,1999:blog-3438709204506090510.post-87523020357705283622009-12-27T09:04:00.004-07:002009-12-27T09:07:32.785-07:00

 Yuck

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com14tag:blogger.com,1999:blog-3438709204506090510.post-42084939120583667872009-12-24T10:00:00.001-07:002009-12-24T21:36:26.286-07:00

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com6tag:blogger.com,1999:blog-3438709204506090510.post-20779195471338785212009-12-21T14:38:00.010-07:002009-12-21T15:43:10.977-07:00

 As a blogger I've received a few free cookbooks. The author/publisher will send out copies hoping for some publicity. Until I received Joanna's book I had not been given one that I actually wanted to mention. Too many cast iron oriented cookbooks call for odd ingredients (canned cream of mushroom soup) or processed foods (canned biscuits or cake mixes) or they seem geared towards "slop wagon"

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-44364142247212451872009-12-14T19:35:00.008-07:002009-12-21T09:42:23.770-07:00

The control freaks at the UN Climate Summit in Copenhagen want us to eat less meat and dairy. I answer with the Crown Burger! A delicious gutbomb that will surely make the ankle biters, bed wetters, spoil sports and self righteous douche bags want to regulate something. Pastrami piled high on a charbroiled (mmmm smokey) cheeseburger... oh baby! It has meat and dairy and best of all it tastes

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com14tag:blogger.com,1999:blog-3438709204506090510.post-29040999780493078182009-11-26T10:03:00.003-07:002009-12-05T10:28:08.130-07:00

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com3tag:blogger.com,1999:blog-3438709204506090510.post-40665664794195135702009-11-14T09:41:00.014-07:002009-12-20T17:48:40.639-07:00

  Comfort Food Rather than give the exact recipe (which would be hard because I didn't measure much) I'll just go through what I did and you can follow or vary as you like. Brown 4 pork chops in a large cast iron skillet. Remove and set aside. Add 2 sliced yellow onions (axial cuts) to pan and drop heat to low. Cook onions and scrape up any browned bits from bottom of pan. You want the onions

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com6tag:blogger.com,1999:blog-3438709204506090510.post-49922017778341337042009-10-12T19:05:00.008-06:002009-10-15T19:36:48.292-06:00

That is the gist of Christopher Kimball's argument found here.  http://www.nytimes.com/2009/10/08/opinion/08kimball.html?_r=2  Kimball is the publisher of Cook's Illustrated, author of several cookbooks, and host of "America's Test Kitchen". He bemoans Conde Nast's decision to close Gourmet magazine (with three others) and he clearly blames you knuckleheads that read and/or write food blogs and

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com19tag:blogger.com,1999:blog-3438709204506090510.post-28268801609531330262009-10-01T19:15:00.004-06:002009-10-03T09:02:49.601-06:00

In 1880 the Seldon & Griswold Manufacturing Company began producing cast iron hollow ware (what we now call cookware) in its Erie, Pennsylvania factory. Labeled "ERIE", the finished product was named after the company hometown.{Sidney and Wapak were also named after their respective hometowns Sidney OH and Wapakoneta OH} After reorganizing as the Griswold Manufacturing Company in 1887, a

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com7tag:blogger.com,1999:blog-3438709204506090510.post-2903700528655516732009-09-24T21:10:00.001-06:002009-09-24T21:11:05.397-06:00

Hey Y'all, watch out for the flying shards of red hot cast iron! http://dinersjournal.blogs.nytimes.com/2009/09/11/paula-deen-cast-iron-pans-are-recalled/ Low quality casting produces voids and/or inclusions that can cause the cracking or shattering mentioned in the above article.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com10tag:blogger.com,1999:blog-3438709204506090510.post-85764725467017878142009-09-19T11:44:00.002-06:002009-09-19T15:12:08.585-06:00

This is Adam Roberts aka The Amateur Gourmet's food2.com video on cooking a steak. Besides being funny it is a good technique and he gets bonus karma for using a cast iron skillet.  One of the more common search phrases that brings people to this blog is something like "cast iron steak" but I am such an A-hole I haven't done anything to address this beyond this post HERE. Enjoy. http://

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-82848585503967475582009-09-06T20:07:00.005-06:002009-09-07T11:49:33.484-06:00

Sometimes simple is best. Whole wheat dough, olive oil, a tiny bit of tomato sauce, green chiles, chorizo, mozzerella & jack cheese with a little cojita crumbled over the top. 500 degrees on a pizza stone. Oh Baby! See my Chorizo post > Here Some of my ramblings on Pizza can be found > Here See 101 Cookbooks LINK for Peter Reinhart's Napoletana Pizza Dough Recipe

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com8tag:blogger.com,1999:blog-3438709204506090510.post-33074199788750831112009-08-24T18:44:00.023-06:002009-08-25T17:15:12.229-06:00

So I've heated up the Weber Kettle and I'm brushing down the hot grill when I hear a "SNAP" from 30 yards away. This big guy has wandered onto my property and is feasting on my Gambel Oaks.I was really glad I wasn't about to cook moose burgers as this guy could do some damage if he felt like it.Today we were having some 85/15 Grass Fed ground beef from a local ranch. Lately I've been craving a

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com8tag:blogger.com,1999:blog-3438709204506090510.post-70688880039265595432009-08-12T01:57:00.007-06:002009-08-25T14:52:27.124-06:00

My old cast iron acquisitions have really tapered off but I had to snag this sweet old Lodge Chicken Fryer. The chicken fryer is nice but what really made me buy it is the lid. The old High Dome lids with the wire handles are just so damn cool.The Chicken Fryer looks to be from the 1930s and is in fine shape. The lid is even older {approx. 1920-30s}. It was in tough shape when I got it but the

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com8tag:blogger.com,1999:blog-3438709204506090510.post-25670192662497326542009-08-01T14:27:00.018-06:002009-08-25T14:54:45.836-06:00

Pollo al Mattone is Italian for Chicken Under Bricks. Do you like chicken seasoned with a lemon and garlic flavored interior and super crispy (almost crusty) skin? Can you handle a big mess in the kitchen? I'm all over the first question but I'm definitely not in favor of cleaning half the surfaces in the kitchen. This bird is getting cooked outside.I prefer to cook outside as much as possible.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com8tag:blogger.com,1999:blog-3438709204506090510.post-52847376371481586572009-07-27T20:27:00.007-06:002009-08-25T14:55:44.888-06:00

A real food blogger probably does not eat the photo subject within 30 seconds of taking the first shot. Me, I have an internal timer, and it isn't very long. Many a post has been canceled because I ate the "money shot" before realizing the pictures I had were crap.Some details:Pork Butt (Boston Butt) - no rub at all, just a good Kosher salting the night before. Kosher salt on pork? I like rubs

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com5tag:blogger.com,1999:blog-3438709204506090510.post-13482282728757167952009-07-25T19:08:00.003-06:002009-08-23T12:23:24.975-06:00

"All normal people love meat. If I went to a barbecue and there was no meat, I would say 'Yo Goober! Where's the meat?'... You don't win friends with salad." - Homer SimpsonHickory smoked Boston Butt. This little hunk of Piggy done died and went to heaven. It is dripping porcine goodness over the yardbird on the lower rack.Pulled Pork Perfection - My Weber Bullet is turning me into a barbecue

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com4tag:blogger.com,1999:blog-3438709204506090510.post-31888988240775122412009-07-16T18:13:00.001-06:002009-07-27T22:56:53.403-06:00

This meal was inspired by my recent purchase of Johnny Nix's "Cookin' Outdoors All Time Favorite Recipes" from http://www.yalleatyet.com/ . Johnny provides a version of this recipe in his book using a stuffing mix. I like to make my own cornbread stuffing so I went in that direction. I'm goofy about stuffed pork chops but they have to be done the right way. Unless you are talking about a pork

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com3tag:blogger.com,1999:blog-3438709204506090510.post-37729425367819688642009-07-08T00:01:00.001-06:002009-07-08T22:45:55.572-06:00

~click image to bigify~The Weber Smokey Mountain payed for itself with this one meal. Juicy and very flavorful.Weber Smokey Mountain 18-1/2-Inch Smoker

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com5tag:blogger.com,1999:blog-3438709204506090510.post-31903303952812645112009-06-25T20:33:00.002-06:002009-06-27T06:56:00.425-06:00

Guacamole and a roasted Poblano chile. Chicken breasts can be as boring as Prairie Home Companion. They are usually dried out and tasteless when done improperly. I rely on brining the CBs in a salt and sugar solution for 35-45 minutes. This really does wonders for the flavor and juiciness and the sugar aids browning on the grill. Coat with a little olive oil and grill in a hot (450 degrees)

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-74303802488910662272009-06-17T18:11:00.003-06:002010-01-02T14:50:09.893-07:00

What are the true origins of fajitas? Did they evolve from the cooking of Mexican vaqueros who were sometimes paid with cheap cuts of beef? Were they conjured up in Texas? I have not a clue and frankly I don't worry about it much. I like them and that is enough. These may or may not be authentic. I'm not wracking my brain cells about something as simple as fajitas. The stuff: 1 flank steak 1

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com5tag:blogger.com,1999:blog-3438709204506090510.post-40143354251460654462009-06-06T10:20:00.004-06:002009-06-16T22:16:20.897-06:00

Wagner Pie Logo ~ 1915 -1934It is probably safe to bet that the 10.25" skillet would be the most commonly found size in people's kitchens. Number 8s are certainly a useful size when cooking for two. 12" (and larger) skillets are impressive in their size, weight and capacity. I wouldn't want to be without either size (or drop them on my foot) but I've grown to appreciate the smaller skillets.A

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com10tag:blogger.com,1999:blog-3438709204506090510.post-46969698065616863052009-06-02T18:34:00.023-06:002010-01-16T09:08:33.995-07:00

Fishing fleet in Newport Harbor On our recent trip to Oregon we came across a few eating places that deserve mention. I continue to have good results by searching food blogs for places to eat. Thanks bloggers! In Ontario OR I stumbled into Tacos el Zarape while walking the dog. We ended up eating breakfast there the next morning and it is worth looking for. Stuffed behind a large truck stop,

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com5tag:blogger.com,1999:blog-3438709204506090510.post-29873871620623243032009-05-15T19:26:00.019-06:002010-06-02T19:17:02.057-06:00

I have owned a 22.5" Weber Kettle for 10-12 years and it is a great grill but lately I have wanted a smaller charcoal grill for 2 reasons. To use less charcoal when cooking less food. To get the food closer to the coals for searing while using fewer coals. Another problem I've had with the Weber is burning lump charcoal often falls through the bottom grate. A Weber Smokey Joe was considered

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com9tag:blogger.com,1999:blog-3438709204506090510.post-50527283636511764522009-05-05T17:58:00.003-06:002009-05-05T18:05:26.048-06:00

This holiday commemorates the Battle of Puebla in 1862 when the outnumbered and outgunned Mexican army defeated the Cheese Eating Surrender Monkeys.It is not a celebration of mayonnaise and Mexican Independence Day is actually September 16.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com3tag:blogger.com,1999:blog-3438709204506090510.post-45633101726981863802009-05-03T13:05:00.001-06:002009-05-03T13:12:45.110-06:00

This photo shows the results of a bad seasoning job on a fairly nice Griswold #10 skillet.If you asked me to guess what happened I'd say this looks like the kind of gloppy, pooled up, sticky mess that you get when you follow conventional wisdom and season at 350 degrees F with corn/canola/vegetable oil. Lodge advocates this technique and I think it is a shame because I've never seen any good

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com8tag:blogger.com,1999:blog-3438709204506090510.post-26555405539085995342009-04-26T15:58:00.004-06:002009-05-03T14:13:46.896-06:00

Why am I making soup when it is almost May? Because it is freaking snowing again, that's why!(I went snowshoeing yesterday when I'd rather be on my Mt. Bike) Besides the snow, I like it, and it is a good way to eat the greens we all know we should.Linguisa is a Portuguese sausage that is one of my favorites. Ingredients:
12 ounces Linguisa sausage
1 bunch kale, washed and ripped up2 potatoes,

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-88302392491981010412009-04-23T18:49:00.005-06:002009-05-03T14:16:26.359-06:00

http://www.kingarthurflour.com/blog/2009/04/17/0417-iron-chef-a-peach-of-a-pie/Nice write up and lots of great photos. Warning: You will crave pie after reading.The author uses a 9" cast iron skillet. This size was more common in the past and a number 7 skillet would be perfect.Flour and fat (pie crust) does wonderful things to cast iron seasoning. Deep frying isn't the only way to get this

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-78201016348290076142009-04-19T14:30:00.007-06:002009-05-03T14:15:13.040-06:00

Ebay can be a great source for old cast iron cookware (and just about anything else). Before you dive in it helps to know a few things.1) What is the item really worth? Reference books are worth their cost if you'll buy two or more pieces of cast iron. One person I know lost an auction for a pan where his top bid was $135.00. I told him he was lucky he lost because the pan in question was worth

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com4tag:blogger.com,1999:blog-3438709204506090510.post-65158687582111085862009-04-12T09:40:00.003-06:002009-05-03T14:17:20.216-06:00

If you haven't noticed by now, I have a warped sense of humor. I had planned on making rabbit and doing a post saying "I slaughtered the Easter Bunny" but I did not go rabbit hunting in February nor did I find rabbit meat in any of the 3 stores I visited. There are several rabbits living on my property but my dog has dibs on them.So now I'll just say Happy Easter to everyone who hops by here.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com4tag:blogger.com,1999:blog-3438709204506090510.post-61905896275460364682009-04-07T05:54:00.000-06:002009-04-07T05:54:54.271-06:00

Entire books have been written about Griswold cast iron. I haven't written a dedicated post about this company or their products because I could not decide where to begin. Griswold cast iron is really sweet. There, that is my beginning. Griswold cast iron's story began in Erie PA in 1868. Matthew Griswold and John Selden produced hardware items. In 1873 the company was formally named Selden &

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com27tag:blogger.com,1999:blog-3438709204506090510.post-67483208873276142742009-04-03T19:53:00.000-06:002009-04-03T19:53:04.807-06:00

Amelia from marinationwide made these cool ginger lemon cookies. She has a cookie company Sugarbuilt and if you place an absolutely humongous order maybe you can get some just like it.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com1tag:blogger.com,1999:blog-3438709204506090510.post-45242777424412228082009-03-29T11:58:00.042-06:002009-03-31T21:30:28.409-06:00

6:56 AM ~ Lighting the charcoal and all seems well. Temperature is 46 degrees, wind is gusty but isn't too bad. I burned a chimney starter full of charcoal in the Weber Smokey Mountain yesterday to burn off any manufacturing residue. Today will be the first time I cook in the WSM.7:24 AM ~ Kingsford Competition charcoal almost ready. Hickory chunks are standing by. Breeze is picking up and

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com10tag:blogger.com,1999:blog-3438709204506090510.post-37649520741665587992009-03-28T12:12:00.002-06:002009-03-29T15:43:09.177-06:00

My shiny new Weber Smokey Mountain 18". Brisket will be the trial run.These are often called Weber Bullets but I'll probably call it the WSM for short.Yes we still have snow and more is coming.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com3tag:blogger.com,1999:blog-3438709204506090510.post-25173888075769480932009-03-25T19:19:00.009-06:002009-07-27T22:57:57.151-06:00

The smallest Camp Oven I owned was a number 10 but Sportsman's Warehouse dropped some prices and it was enough to get me to spring for a Lodge number 8 (2 quart). I often use the number 10 for bread so I decided dessert would be the routine for this one. This pie was made without a pie pan. I just smushed the crust up inside the oven and laid strips across the top rather than form a top crust.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com8tag:blogger.com,1999:blog-3438709204506090510.post-61443721743022852012009-03-18T18:26:00.000-06:002009-03-18T18:26:05.370-06:00

Cabin fever was starting to get to me. This winter I tended to be on-call on all the nice weekends and when I was free to goof off the weather didn't cooperate. Add to this my dog was starting to give me his "I'm bored" look and it was time for a quick getaway.Last weekend we took off to the West Desert of Utah, near the Nevada border. It is empty country and it's easy to get 50 miles or more

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com4tag:blogger.com,1999:blog-3438709204506090510.post-1576786559047225822009-03-14T10:15:00.000-06:002009-03-14T10:15:28.296-06:00

  Favorite "Miami" #7   era 1916-1934  Vollrath #8 era 1920s-1940s  

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com4tag:blogger.com,1999:blog-3438709204506090510.post-50307211081397157022009-03-08T13:51:00.005-06:002009-03-08T14:24:38.435-06:00

I have a weakness for old Wagner Ware Dutch Ovens. I find them to be the best looking by a small margin. All the qualities one finds in the older cast iron are present in these super useful pots. They have a level of fit and finish that is entirely absent from newer products.The oven on the right is a #8 Drip Drop Roaster and it was made sometime between 1920 and 1941. The smaller #7 Dutch Oven

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com43tag:blogger.com,1999:blog-3438709204506090510.post-66749084556850521142009-02-28T10:55:00.013-07:002009-03-01T10:37:47.637-07:00

I just returned from 5 days in the LA area (business). Man does not live on sushi and fish tacos alone so a trip to Roscoe's was on my agenda. We chose the Long Beach location (there are 5 locations). All of us found the concept of fried chicken and waffles rather strange but thought it worth investigating.I did not take this picture as the lighting was weird inside and I'm not about to start

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-72589359272531173082009-02-21T17:43:00.001-07:002009-02-21T18:24:47.126-07:00

I have Spring Fever yet I live at nearly 8000 feet so snow will be here for months to come. A bonus is the sun is very strong at this altitude and produces some warm bluebird days even when you are still buried by the white stuff.Today I wanted something with a kick that also required grilling and smoke. Atomic Buffalo Turds sounded perfect. The original version of ABTs calls for jalapenos, cream

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com11tag:blogger.com,1999:blog-3438709204506090510.post-11847241658746336802009-02-16T08:40:00.000-07:002009-02-16T08:40:59.713-07:00

This is Chris from the Virtual Weber Bullet showing us just how easy it is to get a chicken to lay nice and flat for even cooking. {Think Chicken Diavalo or Pollo Asada, or roasted at 475 F in a cast iron skillet} I hope you don't buy chickens cut up in advance. The stores tend to do a lousy job and they charge too much money. With the money you save doing it yourself (and making stock from the

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com4tag:blogger.com,1999:blog-3438709204506090510.post-22340914205825690882009-02-07T13:22:00.020-07:002009-02-08T12:19:20.193-07:00

Roasted Chicken, Fontina, Sauteed Onions and Orange Bell, Lettuce mix, Garlic mayo & S&P on grilled Ciabatta. Blah blah blah blah.....

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com4tag:blogger.com,1999:blog-3438709204506090510.post-1508413871636916062009-02-05T21:25:00.025-07:002009-02-06T06:13:32.389-07:00

The Uintas are the largest East-West running mountain range in the lower 48. This causes the clouds to unload their water content while traveling over them (orographic lifting) so there is a lot of water and a lot of moose up there. This big guy was just hanging out in a stream to escape the heat.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com4tag:blogger.com,1999:blog-3438709204506090510.post-75520528038474924532009-01-30T20:56:00.016-07:002010-01-16T08:47:48.290-07:00

Chimichuri, Sambal hot sauce and MEAT and I'm a happy man.The snowstorm had dumped 2 feet of snow in less than 16 hours and the temperature was a balmy 17 degrees F. Two monster Ribeyes were the only things we had thawed. I'll gladly dig out the patio to grill as I really don't care to make the house smell like cooked meat. (Yeah, I may be weird but I grill all year long) There was one problem

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com7tag:blogger.com,1999:blog-3438709204506090510.post-32390855874464944192009-01-24T09:26:00.006-07:002010-01-16T08:41:19.111-07:00

The "finished" skillet. Ready for use and continuous improvement. The purpose of this post is to demonstrate how one can recondition a piece of cast iron cookware using items you probably have in your house or apartment. This process uses no specialized equipment (like an electrolysis tank) or large amounts of a nasty chemical (lye). It also does not require power tools or very much elbow

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com127tag:blogger.com,1999:blog-3438709204506090510.post-17033841556598086722009-01-04T13:25:00.026-07:002010-01-16T08:53:57.693-07:00

-18 F ~ The temperature at my house this morning after walking the dog. (He is a Malamute so he loves the cold.) Chorizo can be found in Spain, Portugal and Mexico. My version is closest to Mexican which is made with hotter chiles rather than the smoked pimenton used by the Iberians. I have not found a local Chorizo that I really like (and that doesn't have MSG and other crap) so I've had to

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com9tag:blogger.com,1999:blog-3438709204506090510.post-92103171791869356792008-12-28T17:07:00.011-07:002009-01-04T09:02:34.911-07:00

This is one of my favorite skillets that I use at least weekly. It is a favorite of mine because it is a number 9 and I'm a big fan of that size {approx 11 3/4"} plus it is very smooth and slick. According to "The Book of Wagner & Griswold" (aka the "Red" book), this skillet has characteristics of those made between 1910 and 1920, as well as those circa 1925 - 1930s. It may be a transition

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com6tag:blogger.com,1999:blog-3438709204506090510.post-79819593096810824262008-12-21T11:29:00.006-07:002008-12-21T14:52:00.619-07:00

~tacos, the official food of BID~3 Poblano chiles - cut into strips3 Portobello mushrooms - remove gills and cut into strips1+ cup crimini mushrooms - sliced3 big Yukon gold potatoes - diced5 cloves garlic - roughly chopped1 onion cut into thick slices1 tsp. Mexican Oreganosalt & pepperextra hot red chiles if desiredThis is pretty simple stuff. Cut up the vegetables and saute them until soft. I

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-81223325811608540472008-12-18T17:44:00.005-07:002008-12-18T21:32:56.835-07:00

Putting the Oven back into Dutch Oven Thanks to Jim Lahey, owner of the Sullivan Street Bakery in NYC for sharing this technique. It is super simple and very consistent. I own a nice Kitchen Aid stand mixer so kneading does not bother me. The finished product is what excites me. This bread is phenomenal. I have to wonder how much of the bread's quality comes from the slow rise and how much comes

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com9tag:blogger.com,1999:blog-3438709204506090510.post-7626107266096126122008-12-14T11:03:00.004-07:002008-12-14T15:56:26.301-07:00

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-69740877235350604882008-12-13T10:56:00.007-07:002010-02-06T12:50:43.499-07:00

“If everybody's thinking alike, somebody isn't thinking.” Cleaning your cast iron after use is one of those things that is easier than many people think. As a bonus, if you use and take care of your iron properly it gets consistently better over time. If you remember only two things from this post please remember: 1) Use your cast iron often. Frequent use improves the seasoning which makes the

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com18tag:blogger.com,1999:blog-3438709204506090510.post-3661943705756989742008-12-09T19:00:00.023-07:002008-12-13T11:01:21.801-07:00

Chili, my way, with extra sharp cheddar, onions, jalapeno and habenero.I'm not from Texas so you may wish to disregard anything I say about chili. I've never even had chili in Texas. With that out of the way I'll proceed by saying I think this is pretty elemental chili and therefore probably close to the real deal. No beans, no tomatoes, no rice, no spaghetti. Hell, there aren't even any onions

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com5tag:blogger.com,1999:blog-3438709204506090510.post-55439475445194123942008-11-23T09:08:00.005-07:002008-11-23T20:49:52.297-07:00

This bread is proof that I am influenced by what I see on other blogs. (monkey see monkey do)This cornbread is just like this version > LINK except I added a half cup of sugar instead of the molasses. The sugar (honey would be fine as well) gives a roundness to the flavor of the bread, chiles and cheese. I used 3 jalapenos and about a cup of shredded cheese. The cheese was a blend of white

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com3tag:blogger.com,1999:blog-3438709204506090510.post-15071377160121741272008-11-22T16:37:00.017-07:002010-02-20T10:24:04.798-07:00

People are funny. When it comes to old cast iron the name Griswold gets the collector's heart to beat a little faster and to grab their wallets. Erie, Martin, BS&R, Favorite...collectors will be on those like stink on a monkey. Wagner and Wagner Ware (did you know there was a difference?) seem to get less respect and I think that's both good and bad. It is good because as users of old cast iron

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com122tag:blogger.com,1999:blog-3438709204506090510.post-1229501246188189152008-11-16T10:04:00.006-07:002009-01-30T18:15:13.274-07:00

I didn't make this. Black Iron Chick did while I farted around in the garage. She was proud enough to take pictures so I figured I'd better post about it.The recipe comes from my battered old "New York Times Cookbook" and it is unusual because it does not call for cornmeal. The cake reminds me of angel food cake in taste and texture but it has enough butter in it to keep Vermont and Wisconsin

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com4tag:blogger.com,1999:blog-3438709204506090510.post-71636656796656651272008-11-06T19:52:00.012-07:002008-11-20T06:42:01.328-07:00

Winter is here.As I write this it is 12 degrees Fahrenheit and I've got 8 inches of snow. My garden hoses are coiled up under the snow and I'm feeling guilty about the stonewall I didn't build. More snow is due this weekend.Time for soup!A pound of Great Northern Beans were soaked overnight earlier this week. The next night they simmered in my Lodge 5 qt. Dutch Oven for a few hours in a mix of

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com4tag:blogger.com,1999:blog-3438709204506090510.post-82761597714724877332008-11-05T18:57:00.012-07:002008-11-09T16:53:47.446-07:00

Living 15 miles from the nearest decent pizzeria has forced me to learn to make my own. This has been a blessing as I've gotten pretty good at it.The crust is the foundation and a great online resource is Chef John's videos on foodwishes.com. See this video LINK for a great pizza dough recipe and technique. The overnight stay in the refrigerator makes the dough supple and elastic.I tend to make

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com9tag:blogger.com,1999:blog-3438709204506090510.post-5619682423145343762008-11-04T08:20:00.006-07:002008-11-08T18:13:07.295-07:00

I've paid attention to politics for over 30 years and I found this 2008 election to be nearly endless. I woke up thrilled that today would settle things and it would be over at last.Glad to see it go!

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-33640554688421977022008-10-25T11:56:00.017-06:002008-11-02T11:51:23.849-07:00

We have a winner! Check the comments.In honor of blogger allowing me to spout my gibberish for 6 months and in response to my growing herd of 10.25 inch (number 8) skillets I'm giving one away to a reader.What we have here is a fine Lodge 8SK that is approximately 15 years old. It has been cooked in a lot and is thoroughly seasoned. If you didn't get your Grandma's cast iron this may be the next

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com9tag:blogger.com,1999:blog-3438709204506090510.post-13760183532425173742008-10-24T17:26:00.007-06:002008-11-03T18:15:05.041-07:00

~click photos to enlarge~See my article on Wapak here for more information on the brand. This skillet was made between 1903 and 1926.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com7tag:blogger.com,1999:blog-3438709204506090510.post-61327719911424708972008-10-11T13:45:00.003-06:002008-10-11T13:59:51.591-06:00

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com4tag:blogger.com,1999:blog-3438709204506090510.post-84657205704057411022008-10-09T22:40:00.005-06:002008-10-26T21:40:18.244-06:00

~Hatch green chile, roasted and peeled~Chile Verde can mean a green chile, a stew, a salsa or a gravy. This post is about the later. You will find this gravy served over just about everything in New Mexico. If you have ever had a smothered chile verde burrito this is the smothering sauce. Ingredients:1 cup +/- Roasted, peeled NM chiles.half a medium tomato diced (this is optional but common)3

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com8tag:blogger.com,1999:blog-3438709204506090510.post-55221830643647112552008-10-05T15:29:00.009-06:002010-03-29T07:47:38.190-06:00

The title is a mouthful but this is exceptionally good if I can say so myself. Ingredients: 1 chicken cut up. (This one was an organic bird) 2 cups apple cider 1/2 cup kosher salt (these 2 make up the brine, I used slightly less than the 1/2 cup kosher salt) I think regular table salt would be harsher so cut back if that is what you have. 3/4 cup exvirg olive oil 3 cloves garlic smashed

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com4tag:blogger.com,1999:blog-3438709204506090510.post-90651443079311917572008-10-02T06:16:00.003-06:002008-10-02T21:43:34.690-06:00

Summer is fading fast. {still upper 60s on Oct. 1st} Soon we won't be getting gifts like the tomatoes used in this salsa. I'm going to miss really good tomatoes. I don't care what goofy method the growers and stores try to use (hydroponic? ack!). There are summer garden tomatoes and then everything else pretty much bites in comparison.This batch:3 big garden tomatoes6 serranos (this isn't some

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com0tag:blogger.com,1999:blog-3438709204506090510.post-25250694832367115562008-09-28T11:16:00.008-06:002008-11-08T22:30:23.962-07:00

This is one pretty skillet (inside and out).If you don't think cast iron is pretty then get the hell off my website! Punk!Favorite cast iron cookware was produced in Piqua Ohio by the Favorite Stove and Range Co. from 1916 to 1934. You can see a shot of the interior here.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com3tag:blogger.com,1999:blog-3438709204506090510.post-6358367793770742352008-09-17T22:11:00.005-06:002008-09-23T19:33:15.458-06:00

What is it and where do you get one?hint click photo to bigify it

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com7tag:blogger.com,1999:blog-3438709204506090510.post-23469879371059028842008-09-13T20:46:00.011-06:002010-02-15T17:28:13.664-07:00

~The Cole Slaw recipe is Chef John Folse's~ Ingredients for Slaw:
 2 cups shredded purple cabbage
 2 cups shredded green cabbage 1/4 cup golden raisins
 1 small onion, peeled and grated
 1 carrot, peeled and grated 1 tbsp minced parsley
 1/4 cup vegetable oil
 3 TBsps cider vinegar
 1/2 cup mayonnaise 1/4 cup sugar
 1/4 tsp dry mustard
 1/4 tsp granulated garlic
 1/2 tsp celery seed
 salt and

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-19319729303061097102008-09-12T19:13:00.010-06:002009-06-06T15:58:11.500-06:00

While my old electrolysis tank got the job done it was quite slow. I think the main problem was the anode (a small bbq grill) getting corroded badly. No amount of wire brushing seemed to restore the performance of the tank.After reading about some of the hotrod setups the guys on the Wagner and Griswold Society page built I decided I'd follow suit and take the plunge on a serious charger and

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com11tag:blogger.com,1999:blog-3438709204506090510.post-89199134271201811822008-09-10T20:18:00.005-06:002008-09-10T20:47:40.063-06:00

I needed something tonight to go with the rest of the beef from last night. Fortunately Wednesday is Farmer's Market day in Park City. Everything you see in that old Lodge #9 (notice the raised 9 on the handle) was bought there.I've almost had enough corn for the year but the stuff now is amazing. Rather than grill or boil it I used it to counter the bitterness of the greens.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-89504620024126425622008-09-10T18:38:00.009-06:002008-09-19T18:55:54.848-06:00

Sirloin Tip roast with fresh garlic, rosemary, exvirg olive oil, S&P on a cast iron trivet in a cast iron skillet.Started it hot and then dropped the temp to 325 shooting for medium rare. Mmmm meat.Meathenge SiteI had an Attention Deficit moment and cooked it to Medium (pulled it out at 140 degrees) but it was still kickass.PS - Vegetarians eat lifeforms that can't run and hide.

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2tag:blogger.com,1999:blog-3438709204506090510.post-55615479800247020832008-09-06T15:26:00.011-06:002008-09-07T18:56:00.298-06:00

A reader emailed to ask what black iron I would buy if I was just getting started.Huh?I tried to imagine a scenario where I would find all my iron had vanished. Perhaps a UFO with a magnetic tractor beam had horked all my iron in an attempt to improve the food on Planet Claire?What would I start with? I'd most likely begin with a few skillets. I would probably keep my eye on Ebay and look to snag

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com0tag:blogger.com,1999:blog-3438709204506090510.post-84171463869273154652008-08-30T22:12:00.014-06:002008-09-06T13:17:01.811-06:00

Rain threatened as we drove south on 25 to the Mecca of South Western food enthusiasts. Hatch is located in a broad valley (at approx. 4500 ft. in elevation) between sporadic mountains. The clouds and showers were kinda ominous and my enthusiasm was sinking until we pulled off the highway and the smell of roasting Hatch chile entered the car. What an aroma!In less than a mile we joined what has

Greghttp://www.blogger.com/profile/13514517201021433201noreply@blogger.com2