Text 31627, 81 rader
Skriven 2015-10-06 07:35:06 av Dave Drum (1:261/38.0)
  Kommentar till text 31615 av Dale Shipp (1:261/1466.0)
Ärende: Cast Iron
=================
-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> Yes, especially with the heavier clean up. Most of the time he cleans
 RH> the cast iron; he always does the grill and smoker clean up; if he
 RH> does a major cooking project, he will clean up; things like that, that
 RH> are a big help to me.

 DS> Did we show you the piece of chain mail that we bought to clean
 DS> stickies from cast iron?  It works quite well without taking the
 DS> seasoning off.

Actual chain mail? Like you might see at a museum or an S.C.A. event? Or,
linked metal mesh? I've a pot scrubber that looks sort-of like metal link mesh.
Never used it on my Dutch oven or fry pans though.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dutch Oven Pot Roast
 Categories: Beef, Potatoes, Vegetables, Herbs
      Yield: 9 Servings

      2 tb Bacon grease or olive oil
      2 ts Dry rosemary; rubbed
      2 md Yellow onions; sliced
      4 cl Garlic; sliced
      4 lb Beef chuck roast
           Salt & black pepper
      1 c  Hot beef stock or broth
    1/4 c  Honey barbecue sauce
      2 tb Red wine vinegar
      1 tb Balsamic vinegar
      3 tb Brown sugar
      1 tb Soy sauce
      1    California bay leaf
      1 ts Black pepper
      2 lb Baby carrots
      8 md Red potatoes; skins on, in
           - chunks
      2 ts Dried thyme
      1 tb Rosemary flakes

  Heat a 12" deep Dutch oven using 20-22 briquettes under
  the bottom until oven is hot. Add bacon grease or olive
  oil, rosemary, and onions; cook 3-4 minutes stirring every
  minute or so until you start to see a little color on the
  onions then add the garlic. Cook for 1 minute longer.

  In a large measuring cup combine the beef stock, barbecue
  sauce, red wine vinegar, balsamic vinegar, brown sugar,
  soy sauce, bay leaf, and black pepper; stir to mix then
  pour juice slowly into the oven.

  Season the roast with salt and pepper then add roast to
  center of oven and cover with as many of the onions as you
  can. Replace the oven lid then reduce the number of coals
  under the oven to 10 and place 14-16 coals on the lid.
  Cook for 30 minutes rotating oven every 15 minutes.

  After 30 minutes add carrots and potatoes. Season with
  salt, pepper, thyme, and parsley flakes. Replace the lid
  and continue baking for 45-60 minutes until vegetables are
  fork tender.

  Remove roast from oven and let rest for 5 minutes before
  slicing. Spoon oven juices over roast and vegetables when
  serving.

  Serves: 8-10

  FROM: Byron Bills - Salt Lake City, UT

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... If life gives you lemons, keep them, because hey, free lemons.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)