Lone Star Dutch Oven Society

Wanderlost wrote:
Sweet cornbread? Ewww, yuck! My cornbread is cornmeal, egg, buttermilk, salt, baking soda and baking powder. That's it. Bake it in a couple tablespoons bacon fat that melted in the cast iron skillet while the oven was heating up, and it has a lovely crust all around and a flaky, almost custardy texture requiring nothing but butter and beans/pot likker.

Sweet cornbread is dessert.

Yes, sweet cornbread with salty cracklings mixed in, served up with a bowl of bean soup and collards. The two flavors of salt and sweet play well together and act as counterpoints on the taste buds. I'm with you on the bacon fat/ci skillet method. That's the only way to bake cornbread for my money.

Sweet cornbread? Ewww, yuck! My cornbread is cornmeal, egg, buttermilk, salt, baking soda and baking powder. That's it. Bake it in a couple tablespoons bacon fat that melted in the cast iron skillet while the oven was heating up, and it has a lovely crust all around and a flaky, almost custardy texture requiring nothing but butter and beans/pot likker.

Sweet cornbread is dessert.

I really like cooking with DOs and sharing with friends, and introducing people to the concept. I have never liked the idea of cooking in a parking lot with tables, contraptions and charcoal. The context to me is important. I like to cook in beautiful places with plenty of firewood around.

Pot Likker can't be beat, especially with sweet cornbread.

Sounds like a great family party. Hope you have plenty of bacon! :B

Magnus, I'd soaked the beans for two hours, after bringing them to a boil and moving off the heat. Problem was we assumed we'd need extra water (beef stock, actually) over the fire. Nope.

We just used a slotted spoon to serve them up. Then a cold front came through and the next day we ate bean soup with cornbread. Mmmmm.

My favorite cookware has always been CI, and it's all been used so much that they are non-stick, every one of them. It was the first time in years that I pulled out Grandad's DO, though, since it's strictly for in the fire cooking and we can't do much of that in a wildfire area. But now that we have WLToo's fancy fire pit, we'll be using it a whole lot more.

Mom, Short Friend and Sister-in-law all have birthdays on 18, 20 and 22 Apr. We're planning on a big bash here, so all four DOs will be in use: 2 in the fire pit, one in the oven, and the other on stovetop for the fried chicken. With a family of DO users, we won't lack for folks to tend any of them.

Wanderlost wrote:
WLToo bought a fire pit. Couple weeks ago, we cooked dinner in it. Trotted out my grandad's DO, put a roast and veggies in it, and settled its legs down into the coals and dropped coals on top. Hung the DO bean pot on the attached hanger.

Food was excellent, and cooked up in half the time we thought it would take. Cooks learned not to put so much water in the bean pot for next time.

Then I promptly scored a 1920s Griswold Tite-Top DO in perfect condition, so we now have four DOs available. Between DOs in/above the fire pit and in the oven, there's some seriously good eats coming outta this joint.

WL
You scored big with the Griswold. They are getting rare. I'm with you on the seriously good eats.

Suggestion - try soaking the beans for an hour next time and then use less water. Toss some smoked sausage in the pot with the beans to slow cook and you have the next level bean pot working.

Glad you've joined the Cast Iron Chefs Brigade.

WLToo bought a fire pit. Couple weeks ago, we cooked dinner in it. Trotted out my grandad's DO, put a roast and veggies in it, and settled its legs down into the coals and dropped coals on top. Hung the DO bean pot on the attached hanger.

Food was excellent, and cooked up in half the time we thought it would take. Cooks learned not to put so much water in the bean pot for next time.

Then I promptly scored a 1920s Griswold Tite-Top DO in perfect condition, so we now have four DOs available. Between DOs in/above the fire pit and in the oven, there's some seriously good eats coming outta this joint.

garmp wrote:

How did you know we plan on working our way home through Louisiana. However I really doubt if we'll be there on a week end. But the DW is already planning a trip to LA in May. Will definitely looks up some DOGs.

thanks again.

I didn't know. Just mentioned LA because it's one possible route between MO and TX.

magnusfide wrote:
Don't forget to check the dates and times of the Louisiana DOGs too. You might find it possible to swing by one of those instead if it's on your route.

How did you know we plan on working our way home through Louisiana. However I really doubt if we'll be there on a week end. But the DW is already planning a trip to LA in May. Will definitely looks up some DOGs.

thanks again.

garmp wrote:
Magnus, how do you do it? We're a couple of weeks away from leaving for Texas on a 3 week jaunt and you just happen to post about LSDOGs. Now I gotta try to rearrange our plans AGAIN. DW isn't gonna be happy, until we hit the DOG.
Thanks, keep the great info coming!

Not all the LS chapters are in TX. How's that for monkeying up the plans? Seriously I recommend trying to attend at least one. Don't forget to check the dates and times of the Louisiana DOGs too. You might find it possible to swing by one of those instead if it's on your route.

I try to post DOG news for various states in early Spring and late Summer because Spring and Fall are favorite times for many events. The weather is comfortable those times of year when you're standing over a fire or coals.

Addendum from the Louisiana Dutch Oven events thread:
The Louisiana Dutch Oven Society is having their State Gathering on May 10-12 this year. It's being hosted by the Bayou Pots Dutch Oven Group who belong to the Lone Star, the International and the Louisiana Dutch Oven Societies. I think everyone should get a taste of the Bayou Pots' cooking. Everyone!
Info here.