Cast iron cooking
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GWG8541 pretty sure that is where I was. That area of Tennessee is cool. We stayed in a cabin between Gatlinburg and Pigeon Forge.
@ndmike GWG8541 I will be heading that way early fall to do some motorcycle riding on those roads. I think the 20% is their ancillary products, scrapers, handle sleeves, pan holders, etc…
I have been out that way before but didn’t have an interest in CI back in those days. I will have to stop in and check it out, but will be weight limited on a motorcycle. They are heavy pieces, but I am always in the market for a good knife.
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zbigjeff my sister in law has a huge high dollar house with a kitchen most would love to have, but she barely cooks in it because she doesn’t want to “mess it up”. I just don’t get that concept. I mean she doesn’t even fry bacon because of the fried smell. Heck the range hood could be in a professional paint booth and they are worried about bacon smell. What normal person hates bacon???
GWG8541 They call that a “house” and not a “home”.
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@ndmike GWG8541 I will be heading that way early fall to do some motorcycle riding on those roads. I think the 20% is their ancillary products, scrapers, handle sleeves, pan holders, etc…
I have been out that way before but didn’t have an interest in CI back in those days. I will have to stop in and check it out, but will be weight limited on a motorcycle. They are heavy pieces, but I am always in the market for a good knife.
YooperDog I ussually frequent the area a few times a year visiting family. In fact ill be there again the weekend of October 22nd. The fall is always crowded there, but my favorite time to be there. I think they will ship the CI for you there. May be worth it if your overloaded and find some bargain pieces.
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GWG8541 pretty sure that is where I was. That area of Tennessee is cool. We stayed in a cabin between Gatlinburg and Pigeon Forge.
@ndmike when my kids were younger we even had season tickets to Dollywood since we were there so much. I love the area if you stay away from the tourist trap stuff. Its been amazing to watch the change over the past 50 years
“You never really die until you end up on the wall at a Cracker Barrel”
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@ndmike when my kids were younger we even had season tickets to Dollywood since we were there so much. I love the area if you stay away from the tourist trap stuff. Its been amazing to watch the change over the past 50 years
GWG8541 I bet it has changed a lot over those years.
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Hi Guys
Just got done smoking meat loaf in lodge bread cast iron pans. Used 2 pans, 1lb of ground veal, 1lb lean ground beef , 1lb ground lamb and the usual of bread crumbs, onion , bell pepper, salt pepper, etc
Used hickory wood, 1 hour at 375 to 150
Great tasting!
The second loaf is wrapped in foil in a bag, easy meal done the road
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Hi Guys
Just got done smoking meat loaf in lodge bread cast iron pans. Used 2 pans, 1lb of ground veal, 1lb lean ground beef , 1lb ground lamb and the usual of bread crumbs, onion , bell pepper, salt pepper, etc
Used hickory wood, 1 hour at 375 to 150
Great tasting!
The second loaf is wrapped in foil in a bag, easy meal done the road
MJBrubaker Sounds like you are set with meatloaf for the next 30 days. I used to stuff cheese in mine, little pockets of love.
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Hi Guys
Just got done smoking meat loaf in lodge bread cast iron pans. Used 2 pans, 1lb of ground veal, 1lb lean ground beef , 1lb ground lamb and the usual of bread crumbs, onion , bell pepper, salt pepper, etc
Used hickory wood, 1 hour at 375 to 150
Great tasting!
The second loaf is wrapped in foil in a bag, easy meal done the road
MJBrubaker I would enjoy the first cut. But, the next day is even better when you crust it up in a CI or flattop and make a sandwich. OK, my mouth is watering. Good for you and your family.
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Hi Guys
Just got done smoking meat loaf in lodge bread cast iron pans. Used 2 pans, 1lb of ground veal, 1lb lean ground beef , 1lb ground lamb and the usual of bread crumbs, onion , bell pepper, salt pepper, etc
Used hickory wood, 1 hour at 375 to 150
Great tasting!
The second loaf is wrapped in foil in a bag, easy meal done the road
MJBrubaker if you want to get a little more smoke around the loaf, just form up the meat loaf on a flat baking sheet instead of the bread pan. It gives more smoking surface on the sides.
“You never really die until you end up on the wall at a Cracker Barrel”
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MJBrubaker if you want to get a little more smoke around the loaf, just form up the meat loaf on a flat baking sheet instead of the bread pan. It gives more smoking surface on the sides.
GWG8541 I smoked this bacon wrapped version a while back. It was great, but the sandwiches were even better.
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GWG8541 I smoked this bacon wrapped version a while back. It was great, but the sandwiches were even better.
wdaly man does that look awesome
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Hey guys, this post got me interested in cast iron. I do a lot of omelet bars, cooking in front of the customer. I’m discussed with the non stick pans.
Been looking on the internet to get a couple of 8 inch pans. That do you guys think of the Smithey NO. 8 CAST IRON CHEF SKILLET?
Is this a good one? should I be looking at some other brand?
Any suggestions welcomed. Thanks
Chef If time were no issue, I would hold out & keep on the lookout for some old Belgium Cast Iron, although it is so nice, you just about hate to cook on it. I’ve got some of that stuff about 70 years old & still going strong. We used it daily for years & then I just thought I needed to let it rest a bit. My every day go to though is just some old of brand, made in America stuff including some Lodge that we have had for well over 40 years too & I would put up against any of that fancy modern stuff any day of the week for cooking ease, durability, no stick, you name it. Everything but light! For that Margaret still likes her old Stainless I got her a long time ago.
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GWG8541 I smoked this bacon wrapped version a while back. It was great, but the sandwiches were even better.
wdaly Now that’s what I am talking about!
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Hi Guys
Just got done smoking meat loaf in lodge bread cast iron pans. Used 2 pans, 1lb of ground veal, 1lb lean ground beef , 1lb ground lamb and the usual of bread crumbs, onion , bell pepper, salt pepper, etc
Used hickory wood, 1 hour at 375 to 150
Great tasting!
The second loaf is wrapped in foil in a bag, easy meal done the road
MJBrubaker that sounds great! I love a meatloaf sandwich the next day! Even cold! I use 3 lbs of ground meat when I make meatloaf. My kids love it. I’m lucky if there is 1 or 2 leftover pieces for that meatloaf sandwich the next day!
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GWG8541 I smoked this bacon wrapped version a while back. It was great, but the sandwiches were even better.
wdaly smoked meatloaf is great. That looks great!
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GWG8541 I smoked this bacon wrapped version a while back. It was great, but the sandwiches were even better.
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calldoctoday I have some of that old enameled cast iron cookware that came from Holland. It was my grandmother’s I believe. When mom died last year, we found it out in the garage. It is cookware that was sold in supermarkets as premiums for shopping there.
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calldoctoday I have some of that old enameled cast iron cookware that came from Holland. It was my grandmother’s I believe. When mom died last year, we found it out in the garage. It is cookware that was sold in supermarkets as premiums for shopping there.
johnsbrewhouse I have a couple of those “Giveaways” of the past. Many are quality pieces and better than what they make today. Hoping that each time you use them it brings back great memories of your Mom. It happens to me every time I use one of those gems. I used some 80+ year old Bread/Potica(Slovenian Nut Roll) pans from my mom the other day. Yep, the mind was very active.
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we homeschool our kids and also keep chickens so everyday our kids have eggs for lunch and they cook them in a lodge skillet we bought new about a decade ago. (cringe) After years of use its been fine enough, but doesn’t retain the non-stick that other old school ones do. Turn on the burner, plop a scoop of coconut oil in and by the time you wash the eggs it pretty much ready for action. We have glass cooktop and so long as you don’t scoot it around it doesn’t really scratch.
Only time we have problems is when an impatient kid doesn’t let it preheat before they start cooking…grrr
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we homeschool our kids and also keep chickens so everyday our kids have eggs for lunch and they cook them in a lodge skillet we bought new about a decade ago. (cringe) After years of use its been fine enough, but doesn’t retain the non-stick that other old school ones do. Turn on the burner, plop a scoop of coconut oil in and by the time you wash the eggs it pretty much ready for action. We have glass cooktop and so long as you don’t scoot it around it doesn’t really scratch.
Only time we have problems is when an impatient kid doesn’t let it preheat before they start cooking…grrr
Ridley Acres Kids!!! Just have to keep trying that old saying: Patience is a virtue. It takes some very long to actually experience that thought.
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