Cast Iron Beckerheads, Sound Off!

SaturatedShadow said:
Well, after Thanksgiving I had some leftovers that I needed to do something with, so I attempted a turkey pot pie in the dutch oven.

Leftover bits of turkey, gravy, and chunks of mashed potatoes went in the 10 inch dutch oven along with a can of corn and a can of peas. Also, some fresh ground black pepper on the top of course.

DSC00695_zpsba1adf20.jpg


I put it on the coals to heat while the wife made up some biscuit dough. I don't waste time with cutting out round biscuits and rerolling the dough. I just cut the dough into squares with a knife. Onto the top went the biscuits.

DSC00696_zps7b88276b.jpg


Add some fresh coals to the lid.

DSC00698_zps2d1226d8.jpg


And let it cook

DSC00699_zps903b2e9b.jpg


until the biscuits are done.

DSC00701_zps4ab2cb92.jpg


I think I have to say the Thanksgiving leftovers were better than the Thanksgiving meal itself.
Click to expand...


Nice work,

That's living right there!
 
I'm looking to get a cast iron pan to fry steaks. What should I look for? I'm pretty much set on an uncoated pan with a flat bottom, any other ideas? I'm using an electic stove with a ceran top, if that makes any difference.
 
maethor said:
I'm looking to get a cast iron pan to fry steaks. What should I look for? I'm pretty much set on an uncoated pan with a flat bottom, any other ideas? I'm using an electic stove with a ceran top, if that makes any difference.
Click to expand...

The brand I've bought most is Lodge, and you seldom go wrong with them. I think the key is that the casting is not warped and finish is decent. Then take the time to properly season it. Everyone has their own preferred method of seasoning, and I've tried a number of different oils and fats. Bacon is my favorite method and has the benefit of providing delicious meals while you season the pan over time.
 
In other news, I believe the cast iron grate of my grill/smoker counts as cast iron cookery...

If you're familiar with Korean food, then you know what kalbi ribs are. For the rest of you that don't know the delights of good Korean food, kalbi is cross-cut beef ribs (sometimes called "flanken style") marinated in soy sauce, sesame oil (the secret to good Asian cooking), garlic, ginger, brown sugar, etc, the grilled over direct heat. Many places in Korea have holes in the middle of the tables and bring in hot cast iron braziers filled with coals for you to cook the ribs, bulgogi (sliced marinated beef) and kimchi at your table. I've had these marinating for 2 days before grilling them tonight and serving with rice and peas and carrots on the side.





Edit: Ordered two more sets of the ESEE Becker kitchen knives today for Christmas gifts. My son tried them while he's home on Christmas break and announced they they were very good kitchen knives and that he would not mind a set....
 
Last edited:
Looks good! And you got that skillet at such a good price. I'm gonna have to start checking the discount stores and thrift stores.
 
Need sound with that?

[video=youtube_share;jYW90GeoVAs]http://youtu.be/jYW90GeoVAs[/video]
 
Nice lookin' Fajitas+irons there, my self-rising friend!

I have been meaning to jump on this thread since I first saw it months and months ago. Alas, the proper combination of time, reliable technology, and sizzling victuals had not presented itself until now...

11500565575_cab37c6807_b.jpg


Griswold #8 full of smoked sausage to turn the red beans and rice into a heckuvva meal.

I probably use this pan for some part of every meal, cooks better than any other pan I've ever had. In fact I use this pan so much, that I hardly use my other cast iron. Though I'll post the rest later as it makes its way thru my "rotation". I got lucky and scored this one from a forgotten corner of the wife's parents garage. poor thing was just languishing in the dark, hadn't seen an egg in years.
 
ThePointyEnd said:
Nice lookin' Fajitas+irons there, my self-rising friend!

I have been meaning to jump on this thread since I first saw it months and months ago. Alas, the proper combination of time, reliable technology, and sizzling victuals had not presented itself until now...

11500565575_cab37c6807_b.jpg


Griswold #8 full of smoked sausage to turn the red beans and rice into a heckuvva meal.

I probably use this pan for some part of every meal, cooks better than any other pan I've ever had. In fact I use this pan so much, that I hardly use my other cast iron. Though I'll post the rest later as it makes its way thru my "rotation". I got lucky and scored this one from a forgotten corner of the wife's parents garage. poor thing was just languishing in the dark, hadn't seen an egg in years.
Click to expand...


that looks great. red beans & rice is one of my favorites. of course, it helps that my lady is from Louisiana. :)

and don't get me started on those fajitas. holy moly.
 
Made a quadruple batch of cornbread tonight for the dressing for Christmas dinner. A looks "overdone" because I left it in the oven after it was nearly done but turned the oven off. This dries out the cornbread better for the dressing. I used a BK1 as reference to show the size of the pan - the cornbread is about 3 inches thick.
Cornbread and BK1.jpg
 
I didn't get any pics, but I did a marsala wine pork chop in my Lodge skillet - the flames were awesome, and the onions and mushrooms got so carmelized. Also sauteed some baby carrots in the small Lodge skillet. Washed it down with Chimay Blue. Mmmmm. Best meal I've had since Christmas.

Haven't opened it yet, but the local Italian market had a special on Laphroaig 10-year today. Couldn't pass up a bottle.
 
Has anyone ever noticed that Lynchburg TN is about 70 miles from South Pittsburg, TN and South Pittsburg, TN is about 110 miles from Madisonville, TN?

In other words Jack Daniel's Distillery, Lodge Cast Iron Mfg. and Benton's are pretty close to one another?

I feel a road trip coming on! I need Becker content...I always use my 16 to cut the vittles up, always use some Jack to season things....it works great....always Lodge cast iron. Great American products.

I went to the distillery about 30 years ago on a motorcycle trip not old enough to drink!! Here is a picture...much fatter now!:

12095338715_b717d87d7f_b.jpg
 
^^^COOL!^^^

Just so everyone knows, I don't think you can tour the Lodge plant. They do have a factory outlet store in South Pittsburg that actually sells 2nds along with 1rsts. They have other outlets as well.
 
I've stopped at that S. Pittsburg store quite a few times.
You can find seconds that look like firsts, or that have such small issues that it doesn't matter in the least.
Don't forget the George Dickel distillery in Tullahoma. That's a fun tour too.
 
Cold weather makes me rammy so we decided to get on outside, put together a quick rock pit and do some cast iron goodness:






 
You must log in or register to reply here.
Back
Top