Traditional Cooking with Cast Iron and Fire

Discussion in 'Off Topic Forum' started by 252chevyboyz, Feb 22, 2016.

  1. 252chevyboyz

    252chevyboyz Silver Member

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    Hey everyone I thought I would start a thread for everyone to share their traditional cooking photos and recipes. Even generation old recipes are excepted :)

    A little bio on me and how cooking grasp me at an early age. I grew up here in Eastern North Carolina with a family cooking on every holiday and using cooking as a way to get everyone together. As a very small kid I was the one in the family that walked through the spice racks smelling every spice that my grandmother had. Started off cooking at the age of 2 when I started helping my grandmother make bread. Fast forward a decade... I found myself growing up at a rather hunting club each weekend in Hertford County. Which is located in the far North East corner of North Carolina. We had around 150 members attending each weekend. My Father and several family friends would be in the kitchen every morning at 4am to cook breakfast. I began going in the kitchen to hang out so I could get the food right as it came off the griddle haha. Before I knew it I was cooking the eggs, maybe some sausage here and there, and it progressed from there. Went from cooking breakfast to cooking dinner also. Usually a lot of skillet bread, salads, baked/grilled potatoes, and of course the meat that would be on the large hog cooker. Usually the hunters would donate part of their game to the kitchen to go along with the store bought beef. Now I cook for the family as the elders in the family can't cook as much as they use to and cook for my own household. I have adopted a lot of recipes from my grandparents kitchen and quite a few from several members of the hunting club I mentioned earlier.

    I have several staple dishes I will post up here in the beginning. As time passes and I cook more and more I'll get into some of the off the wall dishes. During the summer as the garden blooms and produces some fruits of the labor I'll be posting up some of the things I cook with the fresh produce. Maybe even some of the canning I will be doing. Here at first I am relying on some photos I took before I thought making a thread. The lighting may not be the best. Just bare with me at first. All photos will be taken with my Turbo 2 just to keep an Android perspective in it.

    I am looking forward to seeing everyone's recipes that may be a staple in your own household or just a family favorite. Feel free to post anything up.

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  2. 252chevyboyz

    252chevyboyz Silver Member

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    Traditional Artisan Bread

    3 cups hot water (140-160°f)
    6 1/2 cups Unbleached Flour
    1 tablespoon of active dry yeast
    1 1/2 tablespoon coarse sea salt

    • pour flour unsifted in large mixing bowl
    • add 3 cups of hot water
    • add the tablespoon of yeast
    • add 1 1/2 tablespoon salt

    - mix well with hands until there are no dry spots
    - let stand at room temperature for 2 hours
    - after 2 hours cut dough into quarters
    - place into plastic storage container and place it in the fridge for storage up to 14 days
    - the dough is ready to bake after only 2 hours of sitting

    * for baking preheat oven to 450°f
    * place dough into loaf pan
    * sprinkle the top of dough with flour
    * cut 1/4" deep slice down the middle
    * add a broiler pan of water to the bottom rack of oven
    * place the loaf pan with the dough on the top rack for 25-27min
    * let bread cool or 15min
    * it is now ready for the table

    **makes 4 1lb loafs**

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  3. 252chevyboyz

    252chevyboyz Silver Member

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    Pull Apart Dutch Oven Pork

    1 2-4lb Pork Butt
    1/3 cup Worcestershire Sauce
    3/4 cup brown sugar
    1 cup Apple Juice
    1/2 tablespoon Salt

    • Place pork in a large bowl
    • Coat pork with Worcestershire sauce
    • Press Brown sugar into roast on all sides
    • Place Pork into Seasoned 12" Dutch Oven
    • Pour 1 cup Apple Juice around the edges of dutch oven. Careful not to wash off the brown sugar

    - Roast at 300°f for 3 1/2 hours
    - Remove pork from dutch oven
    - Pull pork and chop into a BBQ style
    - Pour a small bit of the sauce remaining in the dutch oven over the pork
    - Enjoy :)

    **If cooking with coals replenish coals hourly**

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  4. wicked

    wicked Administrator
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  5. 252chevyboyz

    252chevyboyz Silver Member

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    Slow Roasted Dutch Oven Chicken

    1 2-3lb Organic Chicken
    4-5 White Potatoes
    4-5 Carrots
    5-6 Celery Stalks
    1 Sweet Onion
    1 Tablespoon Black Pepper
    4 Tablespoons Organic Honey
    1/4 cup rice vinegar (apple cider vinegar can be a substitute)
    1/4 Cup Carribean Jerk Seasoning

    - Preheat oven to 375°f
    - Using a sharp butcher knife cut down the spine and half the chicken
    - Wash the chicken with cool water
    - Place halved chicken in a large bowl
    - Rub the carribean jerk seasoning on all sides of the chicken
    - Place chicken in seasoned dutch oven
    - Pour the honey over the top of the chicken

    • Finely chop onion
    • Coarsely chop celery and carrots
    • Dice potatoes into bite size pieces

    * Place veggies into dutch oven with chicken (on top and below chicken)
    * Place Potatoes on top of veggies and chicken
    * Pour 1/4 cup vinegar into the dutch oven
    * Place lid on dutch oven
    * Bake at 375°f for 1 1/2 hours

    ** Remove chicken from dutch oven and place on cutting board
    ** Pull and debone the chicken
    ** Place the pulled meat back into the dutch oven
    ** Stir the veggies, potatoes, and meat together
    ** Plate and enjoy :)

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  6. 252chevyboyz

    252chevyboyz Silver Member

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    @wicked Thank you. Its much appreciated. I'll have quite a few more coming. These are just my staples to throw together for my household

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  7. mountainbikermark

    mountainbikermark Super Moderator
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    I like to grill on an open fire using a cast iron frying pan or dutch oven. No real specific recipes to share, just normal ones that are so much better with cast iron and open flame with tulip poplar or hickory add a very nice something to meats.

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  8. 252chevyboyz

    252chevyboyz Silver Member

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    @mountainbikemark I have a cast iron grill grate that I have seasoned over the course of a few years. Cast iron on the grill really does give off some good flavor profiles that are not achievable on stainless steel. Hickory, tulip poplar, and apple wood are my favorites. Even simple recipes are great. Might give someone new to cooking some good ideas :)

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  9. 252chevyboyz

    252chevyboyz Silver Member

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    Grilled Duck Breast Wrapped in Apple Wood Smoked Bacon

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  10. 252chevyboyz

    252chevyboyz Silver Member

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    Down East Slow Roasted Dutch Oven Chicken

    A twist on the recipe I posted earlier. Instead of using carribean jerk seasoning use a mix of Old Bay, Garlic Salt, and Paprika with apple cider vinegar

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  11. 252chevyboyz

    252chevyboyz Silver Member

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    Dutch Oven Mixed Garden Veggies

    5-6 Small White Potatoes
    5-6 Celery Stalks
    5-6 Carrots
    4 Spring Onions
    1 Garlic Clove
    1 California Chili (optional)
    1/8 cup White or Rice Vinegar
    2 Tablespoons Caribbean Jerk Seasoning
    1 Teaspoon Black pepper

    • Coarsely chop Onions, Celery, and Carrots
    • Finely mince the Garlic
    • Slice the California Chili
    • Peel and slice potatoes into bite size pieces
    • Place all veggies into dutch oven
    • Pour in Vinegar
    • Sprinkle the Carribean Jerk Seasoning and Black Pepper over veggies
    • Place lid on dutch oven
    • Bake at 350°f for 2-2.5 hours
    • Plate and enjoy :)

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  12. 252chevyboyz

    252chevyboyz Silver Member

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    Just a quick guide to cleaning your cast iron and making it non-stick. Something I do on my cast iron every now and then if it starts to stick on the bottom especially with eggs or anything tender enough to stick or tare.

    Found this in an outdoor magazine and figured I would give a try. Really does work from my experience

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