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Discussion in 'Shiny Things' started by The Cyclops, Aug 17, 2012.
I love that guys vids.
Australia... no shit, Campaquip.
US distributor is in Houston - Inweld.
Sriracha Chicken and potatoes... Tasty.
Well instead of cornbread we did some pumpkin spice bread in an old nickel plated Griswold. Turned out good. Getting to be pumpkin season . This was a box mix but I'm good with that.
Not so much what I'm cooking but the heat source for cooking with cast iron.
The kerosun heater works a treat for long simmering soups, stew and chili's. IN the winter my garage is heated while I cook and in the summer all the heat is in the garage and not fighting the air conditioning if I were simmering on the stovetop.
It apply's a gentle even heat and works really well. I also make tea and or coffee on it in the winter with my percolator coffee pot.
Here's a chili I was making back in July. It was 95+ degrees outside and a cool as a pickle in the house while our dinner cooked.
The weekly frittata, made every Monday. Eight pieces gets the wife and I an easy breakfast before work four days of the week. The fifth day is reserved for the local burrito trucks chorizo and egg breakfast burrito.
Ham, broccoli, cheddar.
Tacos... On the smoker...
I'd like to try that. Does the smoker get the meat done well? Do you dump grease ever? I think mine goes to 275F.
I cooked on a friend's traeger. We had to crank it up over 400 degrees to fry in the cast iron skillet.
Heated tortillas on the top rack.
Dutch oven loaded with a chicken and yellow squash, green squash, carrots, onions, spuds.........in an open fire......
All this awesome food is making me hungry!
1930's metal shaper,,scrapped it and saved the side cover.
After much grinding and polishing it became a big griddle, works like a charm for mass bacon cooking. I gave it to DireWolf.
More than one person polished on this, after roasting it in a bonfire, then heated and treated with cookin oils,,
Cast iron cooking at its best,set over coals from an open fire, ashes blowing around,,grease dripping out the big hole,,,
good times man!
I am looking for a flat cast iron to retrofit the old grill. no more grilling for me.
We also use clay pots and an the earth oven to cook meats, home made bread (from starter, no yeast), vegetables, dessert, etc...
We can start a good fire in the earth oven and cook for 1 day with one load of wood.
I'd like to see a video of that in action. That's pretty cool.
From when Cincinnati was a tool and manufacturing capital of the U.S. Great find!
I made beef schwarma for dinner this week, the pitas were heated on a round cast iron griddle, they puffed nicely. Found the griddle at a flea market, works as a comal for tortillas too. I use it on the induction cooker when cooking steaks on the balcony, the lack of sides means a fair amount of spattering.
Seen at a Flea Market in Woodstock, NY yesterday.
So where's the follow up post of what you scored and are cooking in it right now? Lol