[Locutus]

.

 

[phitmein]

Wow, those turned out very nice, good job Sir .

How did you strip/clean them and what oil did you use for the coating ?

Are you putting them in your personal collection or selling them ?

 

[Locutus]

Wow, those turned out very nice, good job Sir .

How did you strip/clean them and what oil did you use for the coating ?

Are you putting them in your personal collection or selling them ?

Thank You.

I put them in a lye bath for 2 days. Then a 50/50 vinegar/water soak to loosen rust. I used Crisco for 60 mins at 500deg. I am selling it. I have a round waffle iron for personal use. This thing would mar my stove and would have to be heated/reheated in the oven, as i have electric.

 

[89YJBuilder]

IIRC Hashbrown has been looking for one.

 

[Hashbrown]

We spent the weekend in our old cabin last week while we were there I put a pot of pinto beans and smoked ham hocks on the wood stove. It wasn't very pretty but they were damn sure good!

 

[89YJBuilder]

I love doing that. One of my all time favorite meals with some corn bread. Nobody else in the house like it. SUCKS!

 

[Hashbrown]

I love doing that. One of my all time favorite meals with some corn bread. Nobody else in the house like it. SUCKS!

Same thing here! They will eat a bowl to shut me up but I can see the disgust in there eyes when I come home with a bag of beans.....

 

[Hashbrown]

We made the July cover and the August over at Cast Iron Cooking this year! Not to shabby for a couple of hillbillies cooking in their yard!

 

[Jeff88]

We made the July cover and the August over at Cast Iron Cooking this year! Not to shabby for a couple of hillbillies cooking in their yard!

Congrats! That pie is ridiculous, I remember you posted that one. That visual still shows up in some dreams I have.

 

[Jeff88]

Might as well post my reverse sear ribeyes from last night over here!

 

[TimV]

I wish I would have taken some pictures of the ham I cooked at Thanksgiving. Cooked for 3 hours over coals in the Dutch oven, on a short rack to keep it from burning. I spiked it with cloves, then covered it with pineapple rings. Topped all that off with a bunch of brown sugar and honey. About halfway through the cook, I added some more brown sugar to it. I was also basting it about every 30 minutes with the juices.

It came out amazing. We had tons of turkey left over at the family gathering, but almost no ham left. The pineapple rings were delicious as well, absorbing a bit of the brown sugar flavor.

 

[TimV]

Cooked up some grill pizza today. Had a bit of a learning curve, but the 3rd and 4th pizzas were great. Forgot to move all the coals from the middle to the edges to start. Once I did that, I had the pizza cooking great.

 

[Jeff88]

Cooked up some grill pizza today. Had a bit of a learning curve, but the 3rd and 4th pizzas were great. Forgot to move all the coals from the middle to the edges to start. Once I did that, I had the pizza cooking great.

looks good, you deliver?

 

[Hashbrown]

We pulled out the Griswold #9 and the 14 tonight and baked some homemade egg rolls tonight! :drool:

 

[phitmein]

Was that stovetop CI cooking as it appears to be ?

And trust me I ain't got no damn problem with that Hashbrown .


weird Uncle Buddy

 

[Jeff88]

This is pretty cool, good cause, I ordered one.

Just putting this out there if there is any interest, I have no affiliation with them.

$15 from every skillet goes to charity for people who lost everything in the fire. It is 10.25" size

http://shop.lodgemfg.com/pc_product_detail.asp?key=2A9FEB410AC2488F8DD740AB1C8F8D00

 

[mikeyboat]

Pretty cool Jeff. Thanks for bird-dogging that for me. Close to home.

 

[Hashbrown]

I've had a piece of pork loin curing in a Morton Sugar cure for a week. Last night I rinsed it and let it dry overnight. This morning I went out and found a wild cherry to cut for smoking and smoked the loin for 3 hours over very low heat. So here is our Missouri made wild cherry smoked Canadian bacon. We used it to make eggs Benedict on the wood stove. It's a crappy cold evening here but we are making the best of it!

 

[MIjeep86]

I've had a piece of pork loin curing in a Morton Sugar cure for a week. Last night I rinsed it and let it dry overnight. This morning I went out and found a wild cherry to cut for smoking and smoked the loin for 3 hours over very low heat. So here is our Missouri made wild cherry smoked Canadian bacon. We used it to make eggs Benedict on the wood stove. It's a crappy cold evening here but we are making the best of it!

That looks like some damn fine eats. Where did you obtain the egg triangles?

 

[Hashbrown]

That looks like some damn fine eats. Where did you obtain the egg triangles?

I think we bought those poachers at Kitchen Collection.