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Outdoor Cooking What is your favorite outdoor meal to cook on the Grill?

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Old 01-02-2017, 02:54 PM   #1
Calvin Wiles
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Default Cast Iron Cooking !!!

Are there any other Old Farts here interested in Cast Iron Cooking? I have started Collecting, Restoring, and Cooking with it. The good part is, I get to eat what I cook.
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Old 01-02-2017, 03:57 PM   #2
Teddybear
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When ever I cook, I use cast iron. I don't have an exotic collection, but I do have a couple of 8 inch Wagner's, a 6 inch Griswold, a 14 inch chicken fryer, and a couple of dutch oven's and other misc. odd's n ends. I have one "ghost mark" 6 inch skillet that cooks like an expensive no stick pan. Seasoning is every thing for cast iron. The more you use it, the better it cooks. And the better food taste's!!!
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Old 01-03-2017, 07:41 AM   #3
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I have some pre 1965 no name USA pieces. Some that I can identify are Lodge, Griswold, Wagner, and Birmingham, Stove and Range Co. I have Skillets, Dutch Ovens, and Griddles.
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Old 01-03-2017, 10:11 AM   #4
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I use cast iron skillets. Some are pretty old and belonged to my grandmother and some are pretty new.
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Old 01-06-2017, 12:55 PM   #5
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What does an old fart do, when it snows, and is too bad to go outside? Yesterday the forecast said a chance of snow. Sharon stopped at wally world, and stocked up on food, and Beer. We woke up this morning with snow on, and School was cancelled, so Sharon didn't have to go to work. I decided I'd cook Breakfast for her. I used a new cast iron skillet, that I had fried some bacon in a few days ago. I fried sausage first, then eggs next, and it stuck to the skillet. After Breakfast, I was looking for something to do inside, and I decided to stop the sticking, in the skillet. I remember a lady posting on the internet, how she did her new skillets, to season them. She put a very thin coat of cooking oil on it, and adjusted the stovetop burner where the cooking oil would start smoking. When it stopped, she would put another thin coat on and let it smoke, until it quit. I got a roll of paper towels, the skillet, crisco, and the case Busch, Sharon had gotten, and went to work. After repeating her process about 20 times, and 1/2 case of Busch, I had the skillet as smooth on the inside as glass. (It was a new Lodge, and they have a coarse sandpaper type finish). After I finished, I baked it in the oven at 425 degrees for an hour, and left it to cool down. I'll report the results when I use it again, and sober up.
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Old 01-06-2017, 04:20 PM   #6
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Well Calvin, even if it didn't fix the skillet, I bet it was worth it just for the half case.
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Old 01-06-2017, 07:51 PM   #7
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Bush beer, bacon and cast iron. I'll bet Charlie Daniels can make a country music hit out of that line.
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Old 01-07-2017, 03:15 PM   #8
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After a 1/2 case of Busch, I wouldn't care is the eggs stuck or not
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Old 01-07-2017, 03:37 PM   #9
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Quote:
Originally Posted by Teddybear View Post
After a 1/2 case of Busch, I wouldn't care is the eggs stuck or not


We have a cast iron skillet, but our results have been mixed. That is all my Mom ever used, both at home, and the many restaurants she cooked for, and she made the best fried chicken in Geary County.
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Old 09-07-2017, 04:16 PM   #10
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My Mom used only cast iron. She wasn't the best cook but at least the cast iron made stuff hot. She always bragged about her pepper steak. Well, it had simmer for 2-3 hours just adding water when needed until any and all taste went up in steam. She would put enough salt on it until it looked like Montana in the winter. We all always tell her how good it was or Dad would give us the evil eye!
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