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Cast Iron Pot Cooking Outdoors - Menu Suggestions
Posted on 7/11/13 at 12:38 pm
Posted on 7/11/13 at 12:38 pm
Outdoor cooking in a large cast iron pot. Aside from gumbo and jambalaya, suggestions and recipes would be appreciated.
6
Posted on 7/11/13 at 12:39 pm to AmosMosesAndTwins
teal and smoked sausage in a gravy.
Posted on 7/11/13 at 12:42 pm to oldcharlie8
Venison spaghetti or a chili
Posted on 7/11/13 at 12:49 pm to Dale Doubak
quote:
Venison spaghetti or a chili
I was under the impression it wasn't a good idea to use tomato for extended periods in cast iron.
This post was edited on 7/11/13 at 12:50 pm
Posted on 7/11/13 at 12:52 pm to AmosMosesAndTwins
Deer, rabbit, or duck gravy or sauce piquant, Grillades, brown gravy chicken spaghetti. My brother is a chef and cooked us wood ducks and teal stuffed with sweet potato cubes in the cavity and let them smother. Think he browned the ducks, took them out and caramelized his onion and bell pepper, stuffed the ducks with the sweet potato cubes, put them back in with a little beef or chicken stock and covered it on low to smother until tender. Season to taste
Posted on 7/11/13 at 2:20 pm to AmosMosesAndTwins
Red beans & rice
Fish couvillion
Beef stew
Whatever you like
Fish couvillion
Beef stew
Whatever you like
Posted on 7/11/13 at 3:40 pm to AmosMosesAndTwins
Half-Gallon of oil and ten pounds of popcorn kernels...
Posted on 7/11/13 at 3:42 pm to AmosMosesAndTwins
quote:
I was under the impression it wasn't a good idea to use tomato for extended periods in cast iron.
depends on how well seasoned your pot is. Wouldn't suggest it on a newer pot
Posted on 7/11/13 at 3:47 pm to brmach
quote:
couvillion
this is a last name in avoyelles parish.
it's coubillion (court boullion)
Posted on 7/11/13 at 5:17 pm to oldcharlie8
Well I'm from Rapides Parish where it's couvillion. Always has been. Always will be. 
Posted on 7/11/13 at 5:20 pm to AmosMosesAndTwins
quote:
I was under the impression it wasn't a good idea to use tomato for extended periods in cast iron.
My black iron is the only thing I use for chili. And it should be fine in a new pot. They come pre-seasoned.
Beef stew.
This post was edited on 7/11/13 at 5:22 pm
Posted on 7/11/13 at 5:59 pm to AmosMosesAndTwins
Pork backbone stew was the last thing I did in my 15 gallon but I'll wait until it will cool off.
Posted on 7/12/13 at 7:01 am to brmach
quote:
Well I'm from Rapides Parish where it's couvillion. Always has been. Always will be.
that's because your probably not french.
the french term for it is "court boullion".
we just combine it and say coo bee yon
Posted on 7/12/13 at 9:10 am to Martini
quote:
Pork backbone
Where did you procure said pork backbone? I'd love to give that a try.
Posted on 7/12/13 at 9:14 am to AmosMosesAndTwins
I love a pastalaya in a cast iron cooker. EXCELLENT recipe in the book. Treedawgs, maybe.
We use it all the time, and I have eaten the same pastalaya at a few other people's houses. I ask where they got it and they say "Tigerdroppings". I love it
We use it all the time, and I have eaten the same pastalaya at a few other people's houses. I ask where they got it and they say "Tigerdroppings". I love it
Posted on 7/12/13 at 9:49 am to brmach
quote:
Well I'm from Rapides Parish where it's couvillion
You must be from North of Bayou Rigolette. Only those rednecks up there would mispell/mispronounce courtbouillion.
...err, wait, i meant Bayou Row-Gully. You see how that works?
This post was edited on 7/12/13 at 9:51 am
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