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Cooking with coals
Yea, you are right...there are alot of opinions on this subject... As for me, I like to keep it simple AND pretty much standard. when using charcoal put 2 bricketts on top and 1 brickett on bottom of the DO for every inch of diameter...so, 12" DO gets: 24 top and 12 bottom...this rule of thumb...- bubba t
- Post #3
- Forum: Special Dutch Oven Cooking Tips
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Its beef time!
I can't speak for anyone else....but on the subjuct of aging beef in the fridge-- I have had a lot of luck making it a lot more fork freindly!...lamb and wild game also... -
Thanks for the new forum, Jeff
Sweet spot ya'll have here...I would have to agree-- if the recipe you have calls for all the heat on bottom, it be done stove top, or just put your charcoal/wood on bottom...or if it calls for heat both top and bottom it could be done in mothers oven-- so in the field use coals top and...- bubba t
- Post #12
- Forum: General Cast Iron Information
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Hello From Bubba T
Thanks!!... pick away anytime on the DO questions... As for the pix of the Pig Cooker Q-- as soon as I figure the CP thing out I will post them!... -
Hello From Bubba T
Hello my name is Bubba T... and I am addicted to fun. I love food. I like to eat...I get joy out of cooking it to perfection, what ever it is, and then feeding it to my friends and family. I have about 20 years of Dutch Oven cooking experience with about 700+ ovens under my belt... I get... -
Porks and Beefs together
I am a little leary of using mequite...I have used it in the past and it seemed to be very overpowering. Or was it just me? -
Porks and Beefs together
Got a Party coming up that I want the Pork shoulders to share the same smokey room as the Beef rumps...what is the best choice of wood(s) to use??
