Cast iron cooking
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I would be booted out of the Deep South if I didn’t use cast iron. We currently have 3rd generation seasoned cast iron from my wife great grand-parents
Dr_Pain that is awesome! My favorite skillet is a Griswold that is over a 100 years old. It is one of my most cherished items I own.
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Let’s revive this post. These are called totchos. It is tater tot nachos. The tots were Ore Ida crispy crowns deep fried. Then added a jar of queso cheese, 1 can of Rotel drained, and a 1 1/2 of seasoned taco meat. Then shredded cheese and back on the grill or smoker to get happy. This is a great meal!
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Let’s revive this post. These are called totchos. It is tater tot nachos. The tots were Ore Ida crispy crowns deep fried. Then added a jar of queso cheese, 1 can of Rotel drained, and a 1 1/2 of seasoned taco meat. Then shredded cheese and back on the grill or smoker to get happy. This is a great meal!
ND Mike
Yum. May try this next game day. -
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!
ND Mike I agree, nothing better than a meatloaf sandwich. I like a pound of burger and a pound of sausage when I make meatloaf.
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ND Mike I agree, nothing better than a meatloaf sandwich. I like a pound of burger and a pound of sausage when I make meatloaf.
bocephus My wife used to make one with all ground beef, then she went all venison, I usually grind my venison 85/15. We know it’s venison but people who don’t know what venison tastes like love it. But I also think it’s because she uses Ritz’s crackers, that buttery flavor really comes through and helps keep it moist. Whereas to me saltines keep it dry.
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ND Mike I agree, nothing better than a meatloaf sandwich. I like a pound of burger and a pound of sausage when I make meatloaf.
bocephus yep! Sometimes I mix it up and add sausage as well or sometimes just add ground pork.
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Surg it is pretty tasty!
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Here are my favorites. All vintage Griswold and Wagonerware!
The old skillets are better finished, smoother and lighter in weight than anything new that can be purchased.
The dutch oven is cast alloy and pretty light.
processhead said in Cast iron cooking:
Here are my favorites. All vintage Griswold and Wagonerware!
The old skillets are better finished, smoother and lighter in weight than anything new that can be purchased.
The dutch oven is cast alloy and pretty light.I’ve got the same iron as you on the right, the wagonerware! It was handed down from my grandparents, I believe. It is an excellent iron!
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Let’s revive this post. These are called totchos. It is tater tot nachos. The tots were Ore Ida crispy crowns deep fried. Then added a jar of queso cheese, 1 can of Rotel drained, and a 1 1/2 of seasoned taco meat. Then shredded cheese and back on the grill or smoker to get happy. This is a great meal!
ND Mike Looks great, probably going to have to try this, love tater tot hotdish. Hope you don’t mind a few modifications to your recipe. My friends wouldn’t let me live it down if I used a jar of queso, have to make it from scratch. I used to eat jarred all the time when I lived in MN but moving to NM I learned from friends to make it and like everything else it is better when you can modify to your liking.
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ND Mike Looks great, probably going to have to try this, love tater tot hotdish. Hope you don’t mind a few modifications to your recipe. My friends wouldn’t let me live it down if I used a jar of queso, have to make it from scratch. I used to eat jarred all the time when I lived in MN but moving to NM I learned from friends to make it and like everything else it is better when you can modify to your liking.
bocephus not at all! Recipes are made to be tweaked! You will have to post pics if you make it. Maybe a recipe for that homemade queso!
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bocephus not at all! Recipes are made to be tweaked! You will have to post pics if you make it. Maybe a recipe for that homemade queso!
ND Mike I agree with recipes are made to be tweaked. When I give one out to family I always tell them to make it their own. Everyone’s tastes are different.
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Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
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Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
bocephus thank you very much!!! Looks killer!
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ND Mike No problem hope you enjoy.
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Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
bocephus very good looking queso recipe
. Mind if I give it a whirl? -
Be my guest, I hope you enjoy it as much as we do.
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Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
bocephus I plan on trying this today. It looks good enough that you might want to share this in the topic of User Recipes. It is becoming a great resource for all the recipes being shared on Meatgistics.
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bocephus I plan on trying this today. It looks good enough that you might want to share this in the topic of User Recipes. It is becoming a great resource for all the recipes being shared on Meatgistics.
Chef Copied and pasted to recipes. Hope you enjoy, let me know if you make changes, always looking for improvements.
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Chef Copied and pasted to recipes. Hope you enjoy, let me know if you make changes, always looking for improvements.
bocephus Thanks. The only improvement I see offhand would be to make this wearing a blue cap, it could enhance the flavors. LOL
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