TinBoats.net
The original aluminum boat site!
Forums
New posts
Search forums
Blog
What's new
New posts
New media
New media comments
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off The Water
Hobbies
Cooking with a Dutch oven.
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support TinBoats.net:
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="FormerParatrooper" data-source="post: 438124" data-attributes="member: 21034"><p>Chili tastes better in a D.O. and so do stews. I have a couple and I segregate them according to function, some are solely for desserts, one for cornbread and others for main dishes. </p><p></p><p>I have even used them in my regular oven for making pulled pork. 1/2 can of beer ( I use Hamm's ), fat side up and let it go all night at 200 degrees and when you wake up in the morning the whole house smells like dinner. The other plus side is the bone pulls right out and my dog is waiting for her bone. I pour the liquid out and let it sit in the refrigerator and when the fat solidifies, spoon it off and add the remaining liquid to the pulled pork. Keep the fat aside as it make a great roux later.</p></blockquote><p></p>
[QUOTE="FormerParatrooper, post: 438124, member: 21034"] Chili tastes better in a D.O. and so do stews. I have a couple and I segregate them according to function, some are solely for desserts, one for cornbread and others for main dishes. I have even used them in my regular oven for making pulled pork. 1/2 can of beer ( I use Hamm's ), fat side up and let it go all night at 200 degrees and when you wake up in the morning the whole house smells like dinner. The other plus side is the bone pulls right out and my dog is waiting for her bone. I pour the liquid out and let it sit in the refrigerator and when the fat solidifies, spoon it off and add the remaining liquid to the pulled pork. Keep the fat aside as it make a great roux later. [/QUOTE]
Verification
Post reply
Forums
Off The Water
Hobbies
Cooking with a Dutch oven.
Top