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Cast Iron Beckerheads, Sound Off!
- Thread starter Guyon
- Start date
- Joined
- Jan 24, 2011
- Messages
- 8,906
Not a bad birthday right there. Looks delicious too.
- Joined
- Aug 19, 2007
- Messages
- 39,129
It was the best steak I've had in a long time. Kansas City strip and asparagus in Tillamook salted butter. Yum!!!
- Joined
- Mar 27, 2012
- Messages
- 1,719
Oh yea, T-Bone Time tonight!
That bad boy was so good that I may do it again tomorrow night.
That bad boy was so good that I may do it again tomorrow night.
- Joined
- Mar 11, 2011
- Messages
- 26,037
Damn.
- Joined
- Oct 22, 2012
- Messages
- 1,764
Made buttermilk fried chicken last night. The chicken was moist, and the skin/breading was crunchy and delicious, but even with a tablespoon of garlic power, onion powder, and cayenne pepper, it seemed to need more flavor. Given the mess of oil all over the stuff, I don't think the Mrs. will let me do this again. Oh yeah, I initially tried to put foil down and apparently shorted out the stove, so now one of the burners goes to full bore if we have the heating element in it. So don't put foil down on an electric stove. Doh!
1066vik
Gold Member
- Joined
- Nov 28, 2009
- Messages
- 21,406
forgot to post this Friday night.
Dinner by cast iron with a wee dram of cask strength Aberlour single malt scotch
fried up a pound of bacon ends and pieces - for the grease, of course...
sliced up a medium sized tater and a fair sized banana pepper - then fried them in some of the grease
while that was cooking, sliced up a couple of venison inner loins that had been marinading
sauteed the venison in some of the grease, covered with the other half of the combo skillet -- after it was well cooked and the marinade had reduced down, dumped it over the fried taters and inhaled.
Dinner by cast iron with a wee dram of cask strength Aberlour single malt scotch
fried up a pound of bacon ends and pieces - for the grease, of course...
sliced up a medium sized tater and a fair sized banana pepper - then fried them in some of the grease
while that was cooking, sliced up a couple of venison inner loins that had been marinading
sauteed the venison in some of the grease, covered with the other half of the combo skillet -- after it was well cooked and the marinade had reduced down, dumped it over the fried taters and inhaled.
- Joined
- Jun 14, 2013
- Messages
- 503
My cast iron. I really need more.
mrn8
Platinum Member
- Joined
- Jun 8, 2007
- Messages
- 3,935
Pricey, but worth it, I'd say. That handle alone is an innovation that's worth the extra cost! I'm not running out to buy one tomorrow, but the interest is peaked.
- Joined
- May 6, 2012
- Messages
- 2,232
I've been moving all cast iron as well. Finding the antique ones as much as possible but using mainly lodges right now. Good to see you around I still use some of your handle liners on one of my knives.
Damn. I know where I'm getting my next pan!
- Joined
- Jul 11, 2014
- Messages
- 4
Man -
Get addicted to Becker Knives - and now see there's some cast iron junkies here as well . . . This whole forum is going to be dangerous.
My stack of pans waiting for refinishing. All made USA or CANADA . . . the largest, number 11 or 12 I think is a griswold, but the handle had broken at some point and someone welded it back on - Did a very very nice job though! Hopefully this winter I do the refinishing!
The oranges are all Le Crueset / france enamel coated dealies.
Then me cooking my first crisp in the dutch oven - Still a lot to learn.
Get addicted to Becker Knives - and now see there's some cast iron junkies here as well . . . This whole forum is going to be dangerous.
My stack of pans waiting for refinishing. All made USA or CANADA . . . the largest, number 11 or 12 I think is a griswold, but the handle had broken at some point and someone welded it back on - Did a very very nice job though! Hopefully this winter I do the refinishing!
The oranges are all Le Crueset / france enamel coated dealies.
Then me cooking my first crisp in the dutch oven - Still a lot to learn.
