So there’s a great debate out on chili… beans or no beans? Continue reading Cowboy Chili
I get a lot of cooking questions like, “What makes a really good crispy fried hash browns?” Now there ain’t no telling how many bags of taters I fried up before I figured it out… but I did figure it out. Continue reading Crispy Hash Brown How-To
You know what question I get all the time? “What is your favorite Dutch oven recipe?” Or “What is your favorite Dutch oven cookbook?”
My answer is always- nearly any recipe or cookbook can be used for Dutch oven cooking! While it may seem a little intimidating at first, all you need are a few quick tricks and tips and you can easily convert nearly any traditional conventional oven recipe into a Dutch oven recipe.
Cast iron is tough stuff, but you have to take care of it if it’s going to last and also to maintain it’s flavor and seasoning. Proper storage is an important method in keeping cast iron performing at it’s best. Whether you’re putting your cast iron up for the season or just a few days we’ve got some tips listed below that should help you out. Continue reading Storage Tips for Cast Iron
You know what I don’t like? When someone says we’re going to have baked beans and they pour a can in a dish and serve it. Now don’t get me wrong- I use canned goods and canned goods can be good, but you have to give them a little more love. Continue reading Cowboy Baked Beans
I don’t get to fish near as much as I used to, and the only tuna I ever caught came out of the can. But I’m hear to tell you – you ain’t got go deep sea fishing to land this Tuna. Get that cast iron skillet and let’s get to searing.
From my experience, what makes tuna great is also the sauce paired with it. We came up with a blackberry jalepeno glaze that will really bring out the great flavor of the fish with a little sweet kick and no fishing pole required!
Watch the Video…
Seared Ahi Tuna with Blackberry Jalapeno Sauce
- 3 tablespoons blackberry jam
- 1 tablespoons minced pickled jalapeno
- 2 teaspoons Dijon mustard
- ½ teaspoon lime juice
- 2 tablespoons butter
- 2 4 oz ahi tuna steaks thawed if frozen
- coarse black pepper
- sea salt
Add the blackberry jam, jalapenos, dijon and lime juice to a blender or processor and blend until smooth. Set aside.
Heat a cast iron skillet over high heat for about 2 minutes.
Meanwhile generously rub the salt and pepper on both sides of the tuna steaks and along the sides.
Melt the butter in the skillet. Add the steaks to the skillet and sear for 1 minute and 30 seconds. Flip and sear an additional 1 minute 30 seconds.
Remove from the skillet and let rest a couple minutes. Drizzle with the sauce and serve.
You don’t have to have one of them fancy smokers to get that smoked flavor you want out of those ribs. Just grab that Dutch oven and lets get to simmering. Simmering these little fellers in chicken broth will keep them really tender. Then we’ll finish them on the grill for that little color and flavor until they fall off the bone.
Watch the Video…
- 1 side Baby Back Ribs
- Lime Juice
- Meat tenderizer
- Red River Ranch Original Seasoning or your blend
Remove the membrane from the bone-side of the ribs.
Rub lime juice on both sides. Sprinkle meat tenderizer on the meat side of the ribs and rub in. Repeat with the Red River Ranch Original Seasoning or substitute. Cover and place in the icebox for about 4 hours.
Place the ribs in the Dutch oven bone side down- either standing up or on the sides (as described in video).
Pour about 1 ½ to 2-inches deep of chicken broth in the bottom of the oven. Cover.
Cook for about 2 to 2 ½ hours or until fork tender. Add more broth while cooking, if needed.
Remove from the oven and place on a hot grill. Grill on both sides to absorb some smoke flavor and until a dark golden brown color appears. Baste while grilling with the excess chicken broth.
Recipe Notes1 side of ribs feeds about 3-4 people.
What’s a more iconic dish to cook in a Dutch oven than a cobbler? I’ve cooked many a cobbler and let’s just say when Shannon came up with this recipe I wasn’t excited about another cobbler. But the cherry and almond together make a great combination. It’s also a really easy dump cobbler that is great for beginners or to please a crowd.
The batter recipe can be used for any cobbler and fruit combination. So get creative and get in the kitchen!
Watch the Video…
Dutch Oven Cherry Cobbler
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 cups milk
- 1 teaspoon vanilla
- 1 teaspoon almond extract (optional- great with cherry)
- 1 teaspoon cinnamon (optional - great with peaches)
- 1 stick butter, melted
- 2 cups fruit or more to taste, we like to add about 1/3 - 1/2 cup of juice to for more taste
Mix together the flour, sugar, salt baking powder, milk and vanilla together.
Pour the butter in a greased 12-inch deep Dutch oven or a 11x13-inch casserole dish.
Pour the batter in the Dutch oven. Evenly top with the fruit and juice.
If baking in the house- bake at 350 degrees for about 40 minutes or until it’s about ¾ baked through like a cake, but still has a soft center.
Recipe NotesIf you like more of a gooey cobbler add more juice and don't cook the cobbler as long.
A lot of folks are intimidated by cast iron because they’re not sure how to use it and especially how to clean it. But I’ve got an easy trick that will quickly and in most cases easily clean your cast iron.
The trick is to steam the cast iron!
Step 1: Make sure you have hot water. You can either have this running out of the tap or you can heat some on the stove.
Step 2: The cast iron piece you’re cleaning needs to be hot.
Step 3: Pour the hot water over the hot cast iron. Make sure it’s hot on hot- if you pour cold water over hot cast iron it can crack. The hot water will create a steaming effect and essentially the food will easily come off. You can take a sponge and lightly buff/scrub any remaining debris.
Step 4: You’re done! Make sure you removed all the food and wipe it clean. Now re-season and you’re ready for the next cooking!
Check out our step by step video for this process…
If y’all know me, then you know cast iron is my favorite cookware. It’s versatile, it offers great heat and flavor and it’s even healthy to cook and eat out of. Now some folks think cast iron is a little tricky and confusing to use and take care of. We get a lot of questions about it so we thought we’d put together 5 of our Top Tips we have for cast iron… enjoy!
#1 Don’t Boil Water in Seasoned Cast Iron
I never make beans, pastas, soups or anything water based in my seasoned cast iron. The reason is boiling water releases the seasoning that you’re working so hard to build. That’s why a lot of folks will notice their beans turning black as they cook. I will use a stock pot or enamel pot if I’m going to be doing any boiling.
#2 Myth: You Can’t Cook Acidic Foods Like Tomato or BBQ Based Foods in Cast Iron
The reason some folks think you can’t cook tomato or BBQ based foods or anything acidic in cast iron is because it will eat away at the seasoning. Well, that is sort of true because it will deteriorate your seasoning, but that’s why it is important to clean it well and re-season after every use. Re-seasoning after every use- no matter what you cook- will help build a great seasoning that will prevent it from deteriorating. There are very few things that I won’t cook in my cast iron and acidic foods aren’t one of them! Just clean and season and it’ll be just fine.
#3 Don’t Shock Cast Iron with Extreme Temperature Changes
Cast iron doesn’t like to be shocked from one extreme temperature to another. That’s why it is very important (especially if you’re cooking outdoors) to gradually warm and cool your cast iron before and after cooking to prevent cracking and warping.
#4 Make Sure Your Cast Is Hot Before Adding Food
Cast iron gets a bad rap for causing food to stick, but if it’s seasoned properly you shouldn’t have that problem. You should also make sure your cast is hot before adding food. This will prevent food from sticking.
#5 If You Wouldn’t Eat It, Don’t Put It in Your Cast Iron
A general rule of thumb I have for my cast iron is if I wouldn’t put it in your mouth, don’t put it on your cast iron – that goes for rust care, cleaning, seasoning, etc. There are a lot of products and methods out there, but remember cast iron has pores that open when heated and it will absorb anything you put in it.
Check out our video where I talk about all my tips….