What’s cooking in your kitchen?

Firewood Potter said:
Definitely not on the kitchen. I hate the smell of boiling chicken in the house. My apprentice (granddaughter ) and I cooked a little pot of chicken stew. Bout 6 gallons. Had a small bowlful for supper.
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I've been looking for a cast iron pot in the 5-10 gallon size. Years ago, on CL, someone gave away two that size before I could get to them.
 
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  • #82
djg said:
Tried corn bread in a dutch oven while out camping for the first time. Used Jiffy mix. Wasn't burned, but the taste wasn't great. I'll look at post #22.
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When camping, the best thing to use Jiffy for is breading to fry fresh caught fish.
 
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  • #83
djg said:
I've been looking for a cast iron pot in the 5-10 gallon size. Years ago, on CL, someone gave away two that size before I could get to them.
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Look for a cast iron jambalaya pot. They are not for the faint of heart to pick up. A 10 gallon pot will tip the scales at over 50 lbs.
 
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  • #84
Ribs. Just off the smoker. Getting kissed with sauce, wrapped in foil, and finished in the oven.

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They turned out perfect IMHO, the secret for ribs is to get the smoke and initial cook on the smoker, then sauce and wrap in foil and finish the cook in the oven at 250f.
 
Tonight's meal. Fresh caught white bass, with this year's gardens produce of last of the year's green beans, yukon gold potatoes, fried green tomatoes and steamed zuchetta squash. Zuchetta, as far as I know, is suppose to be a Summer squash. I let one mature, so I could save seeds. As an experiment, I steamed some of the hard squash. Tastes like spaghetti squash. Got plenty of seeds for next year. Throw in a couple of beers to wash it down.

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Finish it off with a little after dinner rye.
 
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