Cooking-Outdoors.com

100 Coleman barbecues and a $10,000 dollar backyard makeover!

  

Wow!  The Grill-A-Day Giveaway!  From Crisco!

 

I have been using Crisco vegatable shortning to season my dutch ovens for about a year now. I have had excellent success with this product and I thought I would take a wander over to their web site and check it out.

Guess what I found, a contest! Check this out!

Prizes

One Grand PrizeOne Backyard Makeover awarded in a $10,000 check, plus a Coleman Series 8200 Gas Grill. (approximate retail value: $11,399)

100 Daily Prizes

Coleman® RoadTrip® LE Grill. (approximate retail value: $174)

Enter everyday to win at Crisco.com This contest will run until September 28, 2008.

 

If you win you better send me a picture!!!

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

 

 

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2 for $25.98 plus free shipping!

 

Great price! Don’t you agree?

 

Weber 7416 Rapidfire Chimney Starter is one solid charcoal chimney. Durable aluminized steel and a stay-cool thermoplastic handle make it one of the better looking chimney’s out there. Mine sits out in view of everyone in my barbecue area, so I appreciate it not looking like a rusted tin can. It’s large, measuring 7-1/2 by 7-1/2 by 12 inches, this will hold enouth charcoal to get a couple of 12″ Dutch oven’s going.

The secret to this chimney lighting charcoal so fast that you won’t go back to fluid is it’s very efficient airflow and conical wire grid inside that holds up the charcoal. Unlike perforated metal plate inside the no-name chimney starters, this wire grid lets all of the flame from the newspaper through to the charcoal, resulting in the charcoal lighting in half the time of fluid lit charcoal. The heat shield keeps the handle cool and Weber even provided an additional handle to help pour the charcoal out when its done.

No more rusty tin cans that only last a season! 5 Stars from this Outdoor Cook.

In my post 6 tips for a beginner Dutch oven cooks you can see my Weber 7416 Rapidfire Chimney Starter at work.

 

Here’s three more tips for your Weber Rapidfire® Chimney Starter: 

1. Use only one full sheet of newspaper to light your charcoal.

2. Add a couple of drops of vegetable oil to the paper!

3. Wad the newspaper up tight!

 
Just place two of these into your Amazon shopping cart and you qualify for free shipping!
 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

 

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Lodge mfg. has several cast iron griddles available for just about every imaginable use. Lodge mfg. has pots, pans, Dutch ovens, tools and accessories also. Some need seasoning and I thought I would share with you my seasoning technique. Nothing earth shattering perhaps but useful incase you find an un-seasoned piece of cast iron in your collection.

Luckily for everyone the new Lodge griddles come pre-seasoned. I had purchased mine almost three years ago and just left it sitting in the box in my closet. Imagine that, a Dutch oven cook not using a piece of cast iron for three years! Well time was up and I took some photo’s to share with you.

  

The model I have is comparable to the LPG13 Logic line griddle by Lodge mfg. Mine is un-seasoned as I mentioned earlier. In order to make this non-stick I needed to apply a patina that would be ready to cook on.

 

The Lodge Logic Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle is a reversible grill/griddle made of cast iron with a generous grease gutter and two side-handles to provide safe, convenient transport. Comes with a limited lifetime warranty. 

Logic line of cookware comes pre-seasoned to save you some work. Cast-iron pans in this line are coated in a vegetable oil, which is then baked on in an hot industrial oven to obtain that blackened patina and silky surface.

 

This is how I do it:

 

1.Wash your cast iron in warm soapy water (this is the only time I will recommend using soap) and dry thoroughly.

 

 

2.Coat all surfaces with a light coating of Crisco (my personal choice) or vegetable oil. Don’t put to much on, it should be just lightly coated. To much and you could end up with a fire or at the very least a smoke cloud.

 

 

 

 

 

 

3.Place in a pre-heated barbecue as close to 350 degrees as possible. That is the high setting on my barbecue.

4.Bake for one hour.

5.Turn off heat and let griddle cool until it is very warm but won’t burn you.

6.Recoat with Crisco and bake at 350 degrees for one more hour.

7.Turn off barbecue, walk away and have a cold drink.

Your griddle should be black as night. That is what you are looking for. That my friend is your patina. Love your patina, respect your patina and it will provide you with a lifetime of slickness. Every time you use it the patina will just get better.

 

 

Two final tips: 

1.Never wash with soap. It’s not necessary. Almost everything will wipe out or can be scrubbed out with hot water.

2.Always recoat with every use.

 

This technique works with re-seasoning also.

 

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