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My first DO/charcoal foray

post #1 of 8
Thread Starter 
I got a nice fat 4.5 lb chuck roast yesterday at SafetyWay. (Safeway...) I don't usually shop there, and I base that solely on the price of ONE item!! Mrs. Renfro's salsa is $3.50 + shipping from their website, I find it for $3.60 at Albertson's, under $2.50 at Stupor Target. SW wants $4.95 a jar. That's like asking $7.49 for a gallon of milk. But I digress. They had round tip roast(?) for sale for $1.99, but were out, so the butcher subbed this nice looking boneless chuckie. I just put it in a marinade of 1C Wyler's onion/garlic bouillon, 6 oz. Screw Kappa Nappa Cabernet, some water, half an onion, a mess of garlic, some Simon and Garfunkel minus the parsley. I'll fire up the charcoal tomorrow morning after I go for a bike ride.
As a side note, my local Big Lots, a clearance type store, has Cattlemans--or was it SBR? Sweet and Spicy sauce in a LARGE bottle for $3...I've gotta go get some!!
post #2 of 8
Good Luck on your first Dutch oven experience. If you have any D.O. questions, give me a hollar! theres also a group lead by Mark Wilkind in Phoenix and Mark can help you also.
Dave
post #3 of 8
good luck.......and gotta love Big Lots!!
post #4 of 8
Good luck on the first DO cook. You had me for a bit there with the Simon and funklegar thing. but I finally deduced the solution. Good one.

The biggest problem that DO newbies have is caused by the use of to many coals. The 2/3 rule is a very good starting point. Remember to rotate your pot a quarter turn in one direction and the lid a quarter turn in the other direction every 15 minutes to a half hour to eliminate hot spots and you should be ok. Peek only very carefully or you will get ashes in the food. When its done I like to remove the lid ashes carefully before opening the pot. Not doing so has caused me some gritty meals.

8" oven - 10-11 coals on top/ 5-6 coals on bottom
10" oven - 13 coals on top/ 7 on bottom
12" oven - 15 on top/ 9 on bottom
14" oven - 17 on top/ 11 on bottom
16" oven - 19 on top/ 13 on bottom

Here is the Thread about the use of coals. The numbers are a general starting point, You will learn to adjust them a bit depending upon what DO you have and what brand of fuel you use. It comes with a bit of practice but is not hard to learn.

http://www.smokingmeatforums.com/forums/showthread.php?t=61292
post #5 of 8
DO chuckies. That's what I cut my teeth on. Boy Scouts and chuck roasts. The boys would fight to lick the DO at the end of the meal.
Good luck to your cook
post #6 of 8
Thread Starter 

Good news/Bad news.

The good news is dinner was terrific! The bad news is we were having high wind advisories, so I used the small (#8) DO stovetop. I wound up with lots of liquid, so I went a bit beyond braise. Ah, well, I'll try again soon. And thanks for all the feedback. I'll look up the local fella, NCO. Thanks.
post #7 of 8
Is there a website ?
post #8 of 8
here are links to the idos chapter in arizona and the main site. below are some other Dutch oven groups also.

http://www.idos.org
http://www.idos.org/Arizona.php
http://www.lsdos.com
http://groups.yahoo.com/group/castironitis
http://groups.yahoo.com/group/dutchovencooking
http://groups.yahoo.com/group/campcookingwithdacapn
http://roundthechuckbox.blogspot.com
http://castironitis.blogspot.com
http://www.camp-cook.com
http://castironitis.webs.com
http://castironcooksofthewest.blogspot.com
check them all aout and join membership for idos (international dutch oven society)
or lsdos (lonestar dutch oven society) im a member of both and love the nfomation through both organizations. and the newsletters are awesome!
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