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Burger Grilling Tips and Roasted Green Chile Cheeseburger

It’s summer time and that means gathering together outside around the grill and feasting on some great food. What’s a more classic summer grilling dish than a good ol’ fashioned burger? For those of you who may be a little intimidated by grilling a burger- have no fear ’cause I’ve put together some of my favorite easy tips for grilling up a juicy burger. And after you study up you can get the fire ready and put your skills to the grill with our Green Chile Cheeseburger recipe.

Get outside and share some good food and stories from the grill…

Continue reading Burger Grilling Tips and Roasted Green Chile Cheeseburger

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How to Convert Recipes for Dutch Oven Cooking

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.

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Cold Weather Cooking Tips for Grilling pt. 1

It’s always the season to cook outside or grill. So let’s go over some top tips I have for y’all when grilling or cooking in a Dutch oven when it’s cold outside – let’s get the fire hot!
Grilling Tip #1:
Preheat your grill longer. Allow for more time when you preheat your grill because the cold weather is going to stel your heat. If you have a temperature gauge let it get up to a good 400 degrees F.  Also allow for a slightly longer cooking time as well.
Grilling Tip #2:
Use a hotter fire. When using a wood or charcoal, you’ll want to get your food a little closer to the coals. and use a few more coals than when cooking in warmer weather. Now you folks out there with a gas controlled stove, you’re not going to have as much trouble as we are with a live fire controlling the heat.
Grilling Tip #3:
Ventilation.  A lot of grills have those ventilation deals on the side to allow for airflow.  In the summer time, sure I’m going to open them up, because I’m going to get me some fire going and some smoke rolling. In cooler weather, I’m going to leave the vent open just a little until l I get the coals good and hot, but then I’m going to choke it down to nearly nothing. You don’t want that cold air circulating through there.
Grilling Tip #4
Alright, most of the grills you’ve got have a lid, but if yours doesn’t you’ll need something to help keep some heat in. Grab a dishpan, washtub or my favorite is a cast iron skillet. I’ll preheat this skillet a little then turn it upside down over the meat or food I’m grilling. This will trap some of the heat and also give me a little radiant heat.  So if you don’t have a lid you may have to fabricate one. But remember when you get done the skillet may have gotten hot enough that you need to give it a little re-seasoning.
Watch the How-To Video

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Cold weather cooking tips for Dutch oven cooking part 2

Dutch Oven Tip #1:
Prep Your Ground. Before you place your Dutch oven on the ground to cook on you need to warm the ground. Rake off any snow or debris, make it level and then place a shovelful of coals on the ground to allow the ground to warm and/or dry out. If you place a Dutch oven on cold ground, place coals around it and begin cooking- that cold ground is going to suck all of that heat away from the coals and you won’t be cooking as well.
Dutch Oven Tip #2:
Gradually warm and cool cast iron.   You don’t want to put cold cast iron on a cooking heat right away because it may cause it to crack or warp. Gradually warm cast iron before cooking in it. The same goes for cooling it. Don’t finish cooking something in it and then place it directly next to a snow bank. Allow it to cool gradually before storing, etc.
Dutch Oven Tip #3:
Remove old coals before cooking. Now you heard me mention before that you need to warm your ground before cooking. Well, before you put your Dutch oven on the ground to cook, now that you have pre-warmed it, you need to remove those old coals. Removing the coals will allow you to start with a fresh batch when cooking and you’ll know exactly how much new heat you have.
Dutch Oven Tip #4:
You don’t need to start with more coals. Folks often think that in cold weather you need to start with a lot more coals to cook with. False. You’ll add the same amount of coals you would normally, but the difference is you may need to add a few more coals as you go along if the cold weather steals some of your heat and causes it to burn out a little quicker. Adding a lot of coals at the beginning may just cause you to burn food.
We preheated the ground, we pre-warmed our oven. So you may have to add a few coals as you go along. But don’t start out with no heap in helping, you’ll end up with burned biscuits.
Watch the How-To Video

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Perfect 10-minute Cast Iron Filet

It’s intimidating, right? This little filet feller. It’s a thick cut and it’s a little pricey so you sure don’t want to mess it up.
Well folks we’ve got an easy fool proof method to fixing up this cut and the best part- it only takes 10 minutes.
So let’s get some beef, cast iron and dig in because this is going to be good! One thing I will tell you- don’t cook this beyond medium-rare, you’re wasting your money if you do. And like I always say, “He done died once, we don’t need to kill him again!”

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No Stick- Cast Iron Skillet Omelette

I’ve heard a lot of folks say, “I like cast iron, but you sure can’t cook an omelette or an egg in one.” Now that sure isn’t true. Good, seasoned cast iron can cook anything in it and we’re going to tell you the trick.
I like to use my 8-inch cast iron skillet for one omelette, but you can use any size. Add 1 tablespoon of butter to the skillet and melt over medium heat.
In a small bowl add 2 eggs or what I like to callhen fruitorcackleberries.
Now, a trick is to add 1 tablespoon of cold water per egg.  What that does is steam the eggs as they cook which will prevent them from sticking on your skillet.
Stir that up with a little salt and pepper and pour it into your preheated skillet.
Beforehand, I’ll brown up a little bacon and chop it. I also like to add diced green onion, bell peppers or whatever y’all like in your omelette. Sprinkle your mixture on top of the eggs.
The edges of the eggs will start to separate from the skillet and firm up a little, they will also begin to loosen from the skillet – this is when you’ll want to flip one side over. This will be around the 2 minute point.
Once you’ve flipped it,  let that cook another minute or so, until the eggs are set.
I’m not a fancy chef, and I’ve told you you can’t get full on fancy – but you can cook a mighty mean cackleberry omelette in a piece of cast iron if it’s well seasoned.  The water, I think is what makes the eggs light and fluffy to me.
Let us show you exactly how we work this trick…Watch the How-To Video:

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My Top 5 Tips for Cast Iron

I’ve been cooking in cast iron my whole life, and I think it’s the most versatile kitchen tool! But you have to take care of it and you have to season it properly. Check below for my top tips which will make cooking in cast iron a lot easier.
Watch the Video….