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Old 07-14-2010, 06:19 PM   #15
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Irmo can't be that far away, next time I'll use the smoke shifter to send the smell your way. Coffee and box oven cinnamon rolls first, pancakes and a significant commitment from the PIG will round it out.
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Old 07-14-2010, 06:57 PM   #16
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Quite a collection you have GC - I love the dual handle skillet. We use a double griddle that we've had for years for pancakes & eggs but I can smell a skillet of Jim gravy simmering in that thing right now. My latest purchase is a cornbread pan that makes 8 teddy bear shapes - thought it would be fun if we camp with some folks with small children. Got it for cheap in an antique shop since it was a mess. It was a bear to clean (sorry couldn't resist) but two temperings later it's like new.

This is one of the first cast iron guides we purchased - great cookbook and a lot of other goods tricks of the trade.

Log Cabin Camp Fire Cookin'--Dutch Oven Headquarters-Cookbook
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Old 07-15-2010, 10:42 AM   #17
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FYI - I googled 20" Skillet and pulled this up for anyone interested:
Bayou Classic 7438 20-Inch Cast-Iron Skillet
Should be solid with a name like "Bayou Classic", couple years of cooking and it could be perfect...
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Old 07-15-2010, 11:49 AM   #18
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Just picked up our fist cast iron pan. While camping we cook almost everything over an open fire. I'll even boil water for pasta with a fire. These pancakes have freshly picked wild Michigan blueberries.
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Old 07-15-2010, 12:18 PM   #19
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Good for you, dnrtheil! They look delicious, and I love your tripod/grate thingy. I want one of those at some point in time. Have seen people grilling steaks on them, which look like they would have to be delectable over an open fire.

Now you need a Dutch Oven.

Maggie
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Old 07-15-2010, 01:21 PM   #20
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Originally Posted by wahoonc View Post
People that have never cooked with a well seasoned cast iron skillet don't know what they are missing!

Aaron
That's the truth! Once I switched to iron and got it well seasoned, I threw away my non-stick pans as they wore out, and now I do almost all my cooking in my cast iron skillet, frying pan, and dutch oven. I've only had a chance to use the dutch oven outdoors, but some day I plan on building a backyard firepit where I can do some cooking as well.

I also have a big skillet (14 inch maybe?) that family legend says came across the prairie with Great-Grandma in a covered wagon when she moved to Oklahoma. When I was a kid that skillet was on the stove with something in it pretty much 24/7. I've only re-seasoned it once, but that thing is slick like glass inside - love it!
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Old 07-15-2010, 07:12 PM   #21
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My oldest daughter went State Park camping early this summer, asked to borrow some cast iron. For a couple of reasons, Dad said NO! Now they want to do it again, but more preperation this time. Dad will most likely buy her a starter Lodge skillet as an early B-day present. She is sooooo lucky.

Try a beef roast in the dutch oven, just a bit of oil to start it, brown it a bit, let it simmer for a while, add cubed potatoes, carrots and onions, add some gravy mix and cook to your doneness, good eats and easy.

I only have a picture or two of what I'm going to describe now, but this is one of those events in my heritage that I wish I could snap my fingers and be tele-ported back to the 1930's and 1940's to see my Grandparents and their clan/crew/friends camping in the hills in Somerset County PA at someones cottage in the woods. I can just imagine all of those shall I say Dutch Heritage ladies in their long skirts whipping up some good PA style cooking, most likely in cast iron and lots of fire cooking. I remember them having scrapple and paunhaus (sp?) for breakfast and most of all I have lost Grandma's recipe for Sugar Pie, not shoe fly, but Sugar Pie. That was one of my treats.

I'm getting hungry.

Ganglin, my 20" is #1 cast iron for me, but due to its size, it only comes out for larger get togethers. But its strange how we can tie something to our past. This is not the first 20" Lodge skillet that I have been around. The 1st one was owned by BSA Troop 186, Westlake OH that I was a member of and we even owned our own trailer and later a 1960 vintage Ford Econline van to haul our gear around in. Troop 186 is where I got my taste for outdoor cooking, and I still working at it.

Thanks to: Mr. Mitchell SM, Mssrs. Hamilton, Wallace, Early, Down ASM and many others.

Learning about making fires, handling an axe or hand axe, saw and sharpening a knife have been life long skills, not to mention knowing a few knots that I used monthly.

Sorry for being a bit off topic and rambling.
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Old 07-15-2010, 09:18 PM   #22
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Quote:
Sorry for being a bit off topic and rambling.
Nothing off topic about good food and good memories. The only 20" I've ever been exposed to belonged to an aunt. She lived at the end of a long country road - when the blacktop ran out you went another 2 miles. We lived in "town" but would go visit them. She made biscuits in that puppy - still using a wood fired stove into the 1970's. Those biscuits would fluff up to over 3 inches - served with churned butter and homemade jam or apple butter. I can't seem to reproduce them - but I can still taste them.

So appreciate your jogging another good memory. I will be adding an old 20" to the collection as soon as we luck across one in an antique store. Happy cooking...
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Old 07-16-2010, 06:42 AM   #23
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Good for you, dnrtheil! They look delicious, and I love your tripod/grate thingy. I want one of those at some point in time. Have seen people grilling steaks on them, which look like they would have to be delectable over an open fire.

Now you need a Dutch Oven.

Maggie
The tripod is a store bought item (Meijer, Wal-Mart, Target, etc.), the legs are shock corded together and are in three pieces, pretty inexpensive, but does a great job. Steaks are great over an open fire, just toss it on the grate which is adjustable for height. Dutch oven is on it's way, my mom found a used one for me.

Derek
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Old 07-16-2010, 08:01 AM   #24
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I have quite a few pieces myself of cast iron and have never even used a piece....I have some dutch ovens that we have never even got around to trying yet....but hopefully now that I will be having a small break in school that will change and we can start some out door cooking soon.....anyway I will be purchasing this set up from the dutchstream rally....it looks like a way cool thing to use for sure!!! Check out the dutchstream thread also, James has a cool website link for his dutchoven stuff too.
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Old 07-18-2010, 08:09 AM   #25
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Ganglin,

Gahana is just south of OH's Amish population and Lehman's Hdwe. in Kidron probally sold a bunch of these while they were in production. If you can find one, it's worth a serious consideration. IIRC, mine was about $60 and I chose the ground interior rather than as cast. But I would not turn down an as cast, matter of fact, might prefer it to ground. We have made blueberry pancakes in it and told the kids they were frog's eye's, well, guess what they are still called today?

Mouth012006,

That's a major setup and would look fantastic, I visualize that at re-enactment type camps and a bunch of natural canvas tents and a stack of KY Long Rifles somewhere. The only suggestion that I see for that type of setup, it will take a large fire area and wind might factor in, but you see it at festivals a lot. We have done very well at State Parks using our own 24" truck rim as a fire ring, blocks wind, carries a grate, good height and safety. I'm not sure what the style is called, but it does not have a web in the center for lug nuts, it would be a split rim type I think.

We have also done deep fried chicken in the biggest Dutch oven, get it up to heat, monitor temperatures and enjoy.

One simple addition that is pretty easy to make is a fire poker. I used some 1/2" rebar, heated up the end and made a 90 degree bend with a 2-3" "blade" then I wrapped nylon rope around the other end and fashioned a handle, wrapped the rope with black tape and I don't know how many years this poker has lived outside and how many cords of wood it have been used on. It is a requirment to be able to move and control your fire with these rigs. When I had welding available, I made one but made a loop handle.

Next weekend, backyard time, campfire and menu TBA.

dnrtheil,

Good looking setup also, adjustability is nice.

What's for dinner, I'm getting hungry again! Linda, (better 1/2) what's in the fridge?
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Old 07-18-2010, 09:53 AM   #26
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Now, that is a very nifty set-up, Kevin & Monique!

We are planning on getting to the DutchStream rally in 2011 and see some of these specialty items in use.

Maggie
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Old 07-18-2010, 10:18 AM   #27
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Cake

Hello all;
I have had and used my dutch oven for 15-20 yrs and love it. Here are a coulple of pic of a pineapple upside down cake made at the MI rally a few years ago.
Robert
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Old 07-18-2010, 11:03 AM   #28
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bertro,

That is what it's about, looks great.

Have you done any Camp Dutch Oven stacking cooking? I have seen pic's of it, but I have not done it lately I have several cookbooks that show stacked meals.

Maggie,

Seeing is one thing, eating another and buying then doing, we'll thats the heart of it all.

Too much up in the air for us to get to the DutchStream rally this year, but next year, we can plan on it. I'm working on it.

Time to eat!
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