Magnusfide you inspired me
Well all this talk about dutch oven cooking, you magnusfide, have inspired me to break out the dutch oven today. I've only used it to make a chicken and rice meal and the dump cake before. I wanted to...
Forum Discussion
magnusfide wrote:
Quality, good idea. But the kind of DO cooking we're referring to involves charcoal or wood coals on the lid and the bottom to create an oven effect.
Yours sounds like a good way to do it on a stove though. Have you ever done the charcoals?Quality Johnson wrote:camperpaul wrote:
I use a wire 10" round cake cooling rack in the bottom of my 12" DO to provide a space below the cake pan or bread pan.
This also works perfectly as a rack to hold meat above the bottom of the pan, and you can put a small amount of liquid in it, which will steam cook your meat. Then add BBQ or teriaki sauce to the meat, remove the liquid, and turn up the heat to finish. Works perfectly with chicken and pork ribs, for example.
The described method was done with charcoal under and on the lid. Cooked at about 350 with the liquid for maybe 45 minutes to 1 hour, then add coals to bring the heat up to at least 400 to brown and caramelize the sauce. Best ribs I ever made, but I never made very good ribs before.
