Darn it, 'SIXSHOT', I have a bone to pick with you..........

[Jeff Hoover]

Darn it, Dick ! I followed your directions, did some Dutch oven cooking, and now the wife wants me to do all the cooking :x :lol: :lol: ! I've got hunts to go on, bullets to cast, guns to shoot, and bow season started last Wednesday.

Here's a pan seared eye round roast browned in olive oil with garlic and onion. I then added some taters, 1/2 onion, string beans, and corn. Spiced with seasonal, added alittle water, and put her to bake. Also made some cherry/blueberry cobbler. Pretty darn good meal, if you ask me .

Here's the roast, fresh from oven.

Plate of food

Cobbler out of oven. Wife snitched some to check for poison .

Cobbler ready to go !

It was a great meal, enjoyed by all. I made some chicken and taters last weekend.

Yep, thanks to you, 'SIXSHOT', I'm spending alot more time in the kitchen. Not a bad deal. Momma's happy, and its huntin' season.
When Momma's happy, I get to spend more time in the woods. Thanks, buddy .

 

[contender]

It is addictive ya know,,,,!!!!!!!!
Great looking dinner. And as you noted,, if momma is happy,,, EVERYBODY is happy!

 

[flatgate]

Man, I'm stuffed just by looking at all that great CHOW!!!!!!!

flatgate

 

[gb6491]

Man, I'm stuffed just by looking at all that great CHOW!!!!!!!

flatgate

Me too!!!

 

[sixshot]

Jeff, something tells me you didn't just start cooking 2 weeks ago, I'm guessing you attended a chef school somewhere! :wink: Not only does the food look great, the presentation is first class also, well done my friend.
My mom's been in the hospital 5 days now, I haven't had much time to cook, maybe tuesday I'll brew something up, how about fresh Idaho taters in the dutch oven & a leg of lamb, seared, seasoned to perfection with fresh cloves of garlic inserted down into the meat & then slow cooked for 3 hours in my big dutch oven. I'm getting hungry just thinking about it!

Dick

 

[Insert Name Here]

Chessy potatoes are THE BEST!!! That's one of my favorite side dishes. Maybe I'll have to double my dose of Lipitor today and make a big batch of those tonight. :lol:

 

[RUFFBIRD]

Jeff,...you need to "link" this over to the ruger forum cookbook thread! Like stated your presentation is 1'st class & it makes one hungry.....
Thanks for sharing this with us.

Dick,....sorry to hear your mother is sick. Hope she gets well very soon...

 

[Quietdood]

This is getting out of hand IMO. They should rename this forum Ruger/DutchovenForum

I'm really impressed by the food you guys are posting... I think this forum would have no trouble getting a coffee table book published.

Serious question... I have a small family (3), what's a good sized oven to get and any brands to recommend?

 

[Jeff Hoover]

Quietdude, I think a 10 or 12, would be a good start. I have Lodge brand skillets and Dutch oven. My enamel dutch is Cooks brand. Just ordered a Camp chef from Aqua superstore, an internet outfit,(I wanted one like 'sixshots' $41.95 for #12). I even have a cheapy china Dutch that came with a fish fryer for smelting WW from Bass Pro that works nice. Just season them well, they're all good.Don't worry about going too big, I like leftovers. That roast will last a few meals, and then end up chopped up and mixed with gravy from the broth and poured over egg noodles, for its last hurrah !

Dick, that leg of Lamb sounds Great ! Lets see some pics when she's done .

Thanks for the compliments guys on the presentation, but I honestly just spooned out whatever on the plate with a plop, and took the pictures before my wife caught me :shock: . She thinks I'm a little crazy taking pictures of food all of a sudden.

 

[Quietdood]

Thanks for the tips, Jeff!

 

[sixshot]

Jeffs right on the #10 or #12...... if you aren't expecting friends! You'll gain some as soon as you take the lid off. :wink: I have 9 ovens, all but 3 are Lodge brand, I have the #12 Camp Chef that I've shown earlier & its a good oven & having the legs on the lid is a plus. Also, make sure your ovens have the lip around the lid, you don't want a round top. The lip holds the charcoal.
I also have 2 aluminum ovens, a #10 & #12 & they are great ovens, just much lighter, you do have to experiment with them a bit because they respond to the heat different than the cast iron.
You'll have to work pretty hard to mess up a meal with a dutch oven.

Dick

 

[Jeff Hoover]

'sixshot' said

I have 9 ovens

Darn Dick, I'm up to 4(the Campchef came today), and I'm getting grief from the wife about all this cast iron laying around :shock: . Before , all she complained about was all the wheel weights and lead in the garage.

 

[callshot]

Hello all of you super chefs. I just bought another 12 inch oven yesterday. I was thinking of doing some spuds (Idaho potatoes) in it today. The roast looks great. I'll have to try one of my Moose roasts this fall also.