Ok I got a ne smoker. Its a Gourmet Smoke N Grill. just a big tube that stands up. Ok on bottom is a plac for up to 10 pounds of charcoal then above it in the water pan then above that there is 2 racks. I want that loooooong slow smoke cooking but with it being rather small around, the meat gets alot of heat. Any suggestions? i wanna cook some briskets and/or ribs Saturday for the 4th.How do i use my bbq smoker?
Ken's the MAN! Low and slow is the way. I can't seem to get the beer to make it to the water pan...it always ends up in my throat! What you can try with ribs is fill the tray with apple juice. For brisket use chicken stock.
Remember if you are smoking ribs, be sure to remove the bone membrane to allow the smoke to get all the way into the meat. The membrane is on the bone side of the ribs. Use a knife to cut through a portion and use a paper towel to get a better grip and peel it off.
Also, you can buy smoker boxes which hold the wood chips or you can fold them in foil wrap and poke holes in the foil.
Use hardwood charcoal, not briquettes. It will stay hotter, longer.How do i use my bbq smoker?
First DO NOT put 10 lbs of charcoal in. The secret is slow and low. I use a small amount of charcoal to start a fire and place wet (soak in water for about 2 hours) hickory or mesquite chunks (available at Wal-mart). I keep the smoker temp between 200 and 250 (get a thermometer). Adjust the temp with your vent openings (wide open = hot, closed = colder). I smoke a full rack of ribs or a brisket for about 4 hours. I check the fire about every 45 min. and add more soaked wood if needed. Then wrap the meat loosely (but sealed well) with heavy duty foil and cook it in the oven (that makes the meat very tender) for another 6 hrs at 200 to 225. Then I empty the accumulated water, pour in some BBQ sauce, turn the heat up to 350 and cook uncovered for 15 to 30 minutes to let the sauce ';burn in.'; Sometimes I used the water pan but put beer in it instead. Hope this helps.
Thursday, October 28, 2010
Creationists: When did God grant us the gift of fire?
I can find no mention of it in the Bible or Qu'ran. To quote a Christian ';fire is very much a symbol that God uses to communicate characteristics of Him; of His Spirit';, so in the Bible fire = Holy Spirit.
The ability to control fire was a major change in the habits of early humans. Making fire to generate heat and light made it possible for people to cook food, increasing the variety and availability of nutrients. The heat produced would also help people stay warm in cold weather, enabling them to live in cooler climates. Fire also kept nocturnal predators at bay.
Evidence of cooked food is found from 1.9 million years ago, although fire was probably not used in a controlled fashion until 400,000 years ago.
Evidence becomes widespread around 50 to 100 thousand years ago, suggesting regular use from this time; interestingly, resistance to air pollution started to evolve in human populations at a similar point in time.
The use of fire became progressively more sophisticated, with it being used to create charcoal and to control wildlife from 'tens of thousands' of years ago.
The titan Prometheus gave man fire on two separate occasions. He gave man fire on the first account because his brother Epimetheus had run out of gifts while creating all the animals, however when Zeus was angered by being tricked out of the best in sacrifice he took fire away. Prometheus then went and retrieved fire from the sun and gave it back to man. For that Zeus punished him by having an eagle eat his liver repeatedly.
So how does Creationism explain how %26amp; when humans first used fire?Creationists: When did God grant us the gift of fire?
God created fire when he created everything else, so Adam and Eve probably used it - maybe when they left the garden.
Fire isn't equal with the Holy Spirit - they aren't the same thing. This Christian you speak of was saying fire was a good metaphor, a way of showing the Holy Spirit. I don't exactly know what they meant by that, but whatever it was, it didn't literally mean fire and the Holy Spirit are the same thing.
How can you find evidence of food being cooked 1.9 million years ago? I find that a very laughable idea, sorry if it insults anyone, but it's laughable.Creationists: When did God grant us the gift of fire?
i'm pretty sure it was lucifer the light-bearer who is said to have brought us fire.
Prometheus rules.
Adam was created will the same amount of intelligence as a modern-day person(possibly even more-so). The earliest mention of fire in the Bible is implied in Genesis 4:22:
';And as for Zillah, she also bore Tubal-Cain, an instructor for every craftsman in bronze and Iron. And the sister of Tubal-Cain was Naamah.';
Obviously in order to make things out bronze or iron, you need to use fire in one way or another.
Mankind was created with the full mental potential we have today. In those days, living in a worldwide paradise(compared to today at least), living 900 years or more, mankind was capable of learning much more than today. Only in the past 50 years, due to the invention of computers, has mankind been able to overcome the obstacle of learning brought by today's 70-year lifespan.
The Saturday Night after the first Sabbath. That is why Jews make a blessing on fire at the Havdala ceremony.
Not everything is in the Bible openly.
The ability to control fire was a major change in the habits of early humans. Making fire to generate heat and light made it possible for people to cook food, increasing the variety and availability of nutrients. The heat produced would also help people stay warm in cold weather, enabling them to live in cooler climates. Fire also kept nocturnal predators at bay.
Evidence of cooked food is found from 1.9 million years ago, although fire was probably not used in a controlled fashion until 400,000 years ago.
Evidence becomes widespread around 50 to 100 thousand years ago, suggesting regular use from this time; interestingly, resistance to air pollution started to evolve in human populations at a similar point in time.
The use of fire became progressively more sophisticated, with it being used to create charcoal and to control wildlife from 'tens of thousands' of years ago.
The titan Prometheus gave man fire on two separate occasions. He gave man fire on the first account because his brother Epimetheus had run out of gifts while creating all the animals, however when Zeus was angered by being tricked out of the best in sacrifice he took fire away. Prometheus then went and retrieved fire from the sun and gave it back to man. For that Zeus punished him by having an eagle eat his liver repeatedly.
So how does Creationism explain how %26amp; when humans first used fire?Creationists: When did God grant us the gift of fire?
God created fire when he created everything else, so Adam and Eve probably used it - maybe when they left the garden.
Fire isn't equal with the Holy Spirit - they aren't the same thing. This Christian you speak of was saying fire was a good metaphor, a way of showing the Holy Spirit. I don't exactly know what they meant by that, but whatever it was, it didn't literally mean fire and the Holy Spirit are the same thing.
How can you find evidence of food being cooked 1.9 million years ago? I find that a very laughable idea, sorry if it insults anyone, but it's laughable.Creationists: When did God grant us the gift of fire?
i'm pretty sure it was lucifer the light-bearer who is said to have brought us fire.
Prometheus rules.
Adam was created will the same amount of intelligence as a modern-day person(possibly even more-so). The earliest mention of fire in the Bible is implied in Genesis 4:22:
';And as for Zillah, she also bore Tubal-Cain, an instructor for every craftsman in bronze and Iron. And the sister of Tubal-Cain was Naamah.';
Obviously in order to make things out bronze or iron, you need to use fire in one way or another.
Mankind was created with the full mental potential we have today. In those days, living in a worldwide paradise(compared to today at least), living 900 years or more, mankind was capable of learning much more than today. Only in the past 50 years, due to the invention of computers, has mankind been able to overcome the obstacle of learning brought by today's 70-year lifespan.
The Saturday Night after the first Sabbath. That is why Jews make a blessing on fire at the Havdala ceremony.
Not everything is in the Bible openly.
What is the best way to restore cast iron cookware?
my mamaw had a full set with a bunch of peices 3 skillets all dif sizes a dutch oven a biscuit pan a flat grill pan that you can use on both sides grill or flat,cornbread pans you know the ones that are flower or corn cob shaped several pans with lids and she gave them to my dad before she died and he wouldn't use them they reminded him to much of her since thats all she would cook with they've been in storage under the house for years and my dad left them to me when he died 2 years ago and i finaly went and got them and they're in bad shape,if its not rusty then they're covered with stuck on shiney black stuff,i found several suggestions on how to do this,i tried the one where you put it in a covered container with water/amonia and leave it for days then scrub and season,it doesn't work,i tried the same method but with water and vinegar,3/4 water 1/4 vinegar and i left it for 1 week then scrubbed with steel wool and got alot of it off but when i seasoned it with the method i found (heat it up warm enough to melt couple tbs of grease or lard and add couple tbs of course salt and rub in all over then turn upside down in 400 deg oven for 2 hours then cut off til cool or put in a charcoal grill with a good fire till the fire dies) the oven method smoked up my house to bad when i did the first peice so i tried the grill method and stuck all of it in there at the same time now the salt mixture is like welded to them and i have to start over to get it off,i know once i get them clean and seasoned not to wash them with soap and to hand dry them and stick them in the oven a minute to be sure its dry so it doesn't rust,if it weren't my mamaws set i'd probably throw them out and just buy new ones,but they don't make them the same anymore and they belonged to her mother before her so they are really old and i have alot of memories of her that almost all include one of them,she loved to cook so do i but i don't want to ruin them i really want to restore them and reseason them so i can use them and continue passing them down,i don't mind spending money to do it or putting in the time effort and work to do it either please help,sorry was so longWhat is the best way to restore cast iron cookware?
put your cast iron through the self cleaning cycle in your oven to strip off all the seasoning to bare metal then follow the directions from my book below.
Cast Iron Basics
(Some of the most important things you need to know!)
';Cast Iron Covered Wagon Cookin''; by David Herzog
Seasoning: Cast iron may be heavy, but with a proper seasoning, is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF. then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because; the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550°. With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil; you don’t want the grease to be dripping off the oven. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 450° to 500°, or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.
Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me are written hereto share with you. However, as you cook more with cast iron and outdoor Dutch ovens, you will find a method that works best for you and your style of cooking.
Right after I am finished cooking in my Dutch ovens, I like to a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. Scrape out all the extra bits of food with a spatula then spray the solution into the hot Dutch oven and wipe it out with paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the vinegar has other uses as well.
Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and use soap and water frequently myself. Be sure that cast iron is warm, to free the food from the pores easily, and to rinse the cast iron with hot water very well to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron. But, is to dry it completely over or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid.
Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of tiWhat is the best way to restore cast iron cookware?
The easiest and best way is to burn them off, if the outsides are real bad. Keep in mind iron skillets are not suppose to be perfect so some on the outside is normal. If it's just rust oil the heck out of them. heat them oil them heat them. Oil heavily and let them set up for a couple weeks. then do it again. Fry some onions and some potatoes just to season but don't eat them..
I've had to do the same thing with my mamaws and some yard sale ones I bought..
We have a gas fish cooker with a good flame. And we heated the skillets till smoking hot and just let them burn.. It's a nasty job but if you've got that many it's going to be your best bet. After they burn a bit take it off and peck the sides, it will knock the stuff off. Rotate them around as you heat them up. Heat one and peck/scrape on one, reheat ect.... BE CAREFUL
Make sure to oil the insides down, rub them with oil and heat the skillets several times to reseason them. After a while you won't have to do that they will be well seasoned. Do not over clean them each time. Or they will rust. Dry them thoroughly before you put them away.
That's about all I ever cook in. I have several size skillets, kettles, corn sticks %26amp; dutch ovens.
ok, so I would go back to the steel wool and srub whatever you can get off. Maybe try boiling water in the pans to loosen some of the material, then srubbing. I usually do wash mine with soap and water, then dry well by hand, and rub all over the inside (not the part that actually gets hit with flame) with a paper towel that has a little olive oil on it. It keeps it from rusting, and in great shape. (however, I know that this is NOT recommended by cast iron companies. it does work for me though.)
For seasoning, I just put it in the oven on 350 for about an hour with a nice thin coating of oil all over it (you can use lard if you prefer, but I'd use a liquid form to wipe it down after you clean it for every use). Honestly, I don't know how else I would wash it, and I can't see myself popping it in the oven every time I use it (to dry it out as you said). My method seems to work ok. I use mine all the time and I've had no rusting, warping, cracking or anything...
check out http://www.lodgemfg.com/ for more help
You have to burn them in a real fire, not a charcoal grill. When cool, wash thoroughly with soapy water. grease each piece, or spray with non stick spray and rub it in good with a soft cloth. Store with paper towels between pot and lid, and if you stack them, put paper towel between each piece.
You can put the cast iron in some good hot coals and keep the fire going until all the old crud is burned off. You can also take it to any place that does sand blasting and they should be able clean it very well (I've done that). Some auto parts stores and auto body shops do sand blasting and it's usually cheap and easy. After it's clean you will need to re-season it.
when you wash, heat the pans on the stove. then a light coat of oil.
I'm not an expert at this as I've never had mine rust or deteriorate that much (I've gotten by with good scrubbings and reseasonings), but I'll try to help. Anyway, a friend of mine took his parents' skillets to a sandblaster friend and they took off the rust and grime easily with their equipment. I've never used anything other than some form of oil or grease to season my pans. I'm sorry to say I think the salt may have done more harm than good. It's also enough to just use the oven for about 1/2 hour at 400 F then turn off until cool.
Good luck in your quest to get the pans cleaned up. For the corn muffins, I have 3 different sizes that look like corn cobs and 1 that just looks like small loaves. We love those pans! And I use my dutch oven and skillets all the time...including with acidic foods, etc. and only get an occasional rust spot since they're so well seasoned.
Once you have your cast iron working for you, try to put them upside down in your oven to finish drying after washing. You can just use the residual heat so you're not wasting any energy. Just don't forget to get them back out of the oven before you preheat it again for something else!
Use coarse steel wool or even emery cloth, along with plain ol' elbow grease, to get the bad rust and build-up off. Sand blasting, as mentioned in other answers, should work as well though I've not tried it.
If a little rust is left, that's fine. The oil from seasoning will take care of it. I don't use salt when seasoning cast iron, just oil. Try using peanut oil when seasoning them in the oven, as it has a higher smoke point. Put a cookie sheet or some foil under the skillet to catch oil that drips off while in the oven.
What you end up with eventually is a black shiny surface that is almost as non-stick as teflon and a heckuva lot more durable.
Just be patient with it. Almost any cast iron cookware is salvageable, providing it isn't cracked or too badly warped.
Here's a link to a blog I wrote about properly caring for cast iron cookware: http://www.missionrs.com/blog/?p=20
I hope this helps!
put your cast iron through the self cleaning cycle in your oven to strip off all the seasoning to bare metal then follow the directions from my book below.
Cast Iron Basics
(Some of the most important things you need to know!)
';Cast Iron Covered Wagon Cookin''; by David Herzog
Seasoning: Cast iron may be heavy, but with a proper seasoning, is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF. then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because; the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550°, or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550°. With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil; you don’t want the grease to be dripping off the oven. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 450° to 500°, or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.
Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me are written hereto share with you. However, as you cook more with cast iron and outdoor Dutch ovens, you will find a method that works best for you and your style of cooking.
Right after I am finished cooking in my Dutch ovens, I like to a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. Scrape out all the extra bits of food with a spatula then spray the solution into the hot Dutch oven and wipe it out with paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the vinegar has other uses as well.
Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and use soap and water frequently myself. Be sure that cast iron is warm, to free the food from the pores easily, and to rinse the cast iron with hot water very well to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron. But, is to dry it completely over or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid.
Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of tiWhat is the best way to restore cast iron cookware?
The easiest and best way is to burn them off, if the outsides are real bad. Keep in mind iron skillets are not suppose to be perfect so some on the outside is normal. If it's just rust oil the heck out of them. heat them oil them heat them. Oil heavily and let them set up for a couple weeks. then do it again. Fry some onions and some potatoes just to season but don't eat them..
I've had to do the same thing with my mamaws and some yard sale ones I bought..
We have a gas fish cooker with a good flame. And we heated the skillets till smoking hot and just let them burn.. It's a nasty job but if you've got that many it's going to be your best bet. After they burn a bit take it off and peck the sides, it will knock the stuff off. Rotate them around as you heat them up. Heat one and peck/scrape on one, reheat ect.... BE CAREFUL
Make sure to oil the insides down, rub them with oil and heat the skillets several times to reseason them. After a while you won't have to do that they will be well seasoned. Do not over clean them each time. Or they will rust. Dry them thoroughly before you put them away.
That's about all I ever cook in. I have several size skillets, kettles, corn sticks %26amp; dutch ovens.
ok, so I would go back to the steel wool and srub whatever you can get off. Maybe try boiling water in the pans to loosen some of the material, then srubbing. I usually do wash mine with soap and water, then dry well by hand, and rub all over the inside (not the part that actually gets hit with flame) with a paper towel that has a little olive oil on it. It keeps it from rusting, and in great shape. (however, I know that this is NOT recommended by cast iron companies. it does work for me though.)
For seasoning, I just put it in the oven on 350 for about an hour with a nice thin coating of oil all over it (you can use lard if you prefer, but I'd use a liquid form to wipe it down after you clean it for every use). Honestly, I don't know how else I would wash it, and I can't see myself popping it in the oven every time I use it (to dry it out as you said). My method seems to work ok. I use mine all the time and I've had no rusting, warping, cracking or anything...
check out http://www.lodgemfg.com/ for more help
You have to burn them in a real fire, not a charcoal grill. When cool, wash thoroughly with soapy water. grease each piece, or spray with non stick spray and rub it in good with a soft cloth. Store with paper towels between pot and lid, and if you stack them, put paper towel between each piece.
You can put the cast iron in some good hot coals and keep the fire going until all the old crud is burned off. You can also take it to any place that does sand blasting and they should be able clean it very well (I've done that). Some auto parts stores and auto body shops do sand blasting and it's usually cheap and easy. After it's clean you will need to re-season it.
when you wash, heat the pans on the stove. then a light coat of oil.
I'm not an expert at this as I've never had mine rust or deteriorate that much (I've gotten by with good scrubbings and reseasonings), but I'll try to help. Anyway, a friend of mine took his parents' skillets to a sandblaster friend and they took off the rust and grime easily with their equipment. I've never used anything other than some form of oil or grease to season my pans. I'm sorry to say I think the salt may have done more harm than good. It's also enough to just use the oven for about 1/2 hour at 400 F then turn off until cool.
Good luck in your quest to get the pans cleaned up. For the corn muffins, I have 3 different sizes that look like corn cobs and 1 that just looks like small loaves. We love those pans! And I use my dutch oven and skillets all the time...including with acidic foods, etc. and only get an occasional rust spot since they're so well seasoned.
Once you have your cast iron working for you, try to put them upside down in your oven to finish drying after washing. You can just use the residual heat so you're not wasting any energy. Just don't forget to get them back out of the oven before you preheat it again for something else!
Use coarse steel wool or even emery cloth, along with plain ol' elbow grease, to get the bad rust and build-up off. Sand blasting, as mentioned in other answers, should work as well though I've not tried it.
If a little rust is left, that's fine. The oil from seasoning will take care of it. I don't use salt when seasoning cast iron, just oil. Try using peanut oil when seasoning them in the oven, as it has a higher smoke point. Put a cookie sheet or some foil under the skillet to catch oil that drips off while in the oven.
What you end up with eventually is a black shiny surface that is almost as non-stick as teflon and a heckuva lot more durable.
Just be patient with it. Almost any cast iron cookware is salvageable, providing it isn't cracked or too badly warped.
Here's a link to a blog I wrote about properly caring for cast iron cookware: http://www.missionrs.com/blog/?p=20
I hope this helps!
What in the world do I do to make this good?
Hey, I've put a couple of skewers on a grill before but I've never actually been involved with the preparation and the actual charcoal. I'd like to know a few thing so I won't burn up the park and my food. How much lighter fluid do I use on the charcoal? Is it safe to use aluminum foil? Do they have things you can put on the grill to cook your food? Are you suppose to season your food over the open flame? Now if you can help me I will be very thankful. I know some of you are laughing and I must admit I look and sound pitiful but I've always wanted to do this so all the help is both needed and appreciated.What in the world do I do to make this good?
add charcoal, two squirts of fluid. I would just light a piece of paper and throw it in there so you dont burn your arm hairs off. yes aluminum foil is safe(but if you want to e technical, its not healthy for you. period.) and yes, you can season your food any place you want, I would do it before. and yes if the park has a grill, it should be functional to throw your food on. You shouldn't have to bring extra grill parts in less its in the ghetto.What in the world do I do to make this good?
The biggest problem people have when using charcoal is they think it's ready long before it actually is.
Purchase the self lighting charcoal and don't bother with the fluid and the mess and the stink - n- danger of it all.
Wait til your briskets are white, you will notice they are still putting out an excessive amount of heat. Do not disturb them while cooking. You can use foil as usually the grates at parks always have large spaces in them. Do not cook in an open flame scenario.
You're not pitiful! You just need help.
I would consider marinating your meat before grilling. Pick something spicy, that goes with what you plan to skewer. That way, no worries about flavor except for salt and peppering it to taste. And your meat has a better chance of being tender.
You are supposed to soak[thoroughly coat] the charcoal, after it is in place in your grill, with the lighter fluid. However, this does impart a lighter fluid taste to the food. Better choice is to go buy a sturdy charcoal chimney, then all you need is the charcoal, a wadded piece of newspaper with some vegetable oil on it, and a match. The chimney lights the coals, gets them hot and ready for the grill. Hey, this is Memorial Day weekend in the States, and a bank holiday in the UK. You will find one!
No, don't be throwing seasoning around an open flame. And take care when basting something, it can cause flare ups. Salt is ok to toss around. Keep a spray bottle with water in it to zap flare-ups.
Yes, you can use aluminum foil. Tented over food, it makes a sort of oven. Put under food, it keeps it from sticking, but, when you put it under the food, so much for that charcoal taste. Foil is a popular item at the campfire, One can make pouches and cook entire meals right in the fire.
Best to cook on open coals. That way, you get all the heat, and all the charcoal taste. Get your charcoal, get it lit. Wait until it is grey all over, Bank a heavy pile of it on one side of the grill, make the other side thinner. That way, you have 2 temperatures to cook over, if one is too hot, move it it over, and visa versa.
Before you set on the food, you need a clean grill. Take something designed for this, and give the wire a good cleaning. Old food will burn off, it just needs some help with a tool. And always take some oil and paper toweling, and a good long tongs, and grease your grill really well, go over the wire several times, so things won't stick.
Go to allrecipes.com, they have lots of grilling tips, and the time to explain things better. Also will have lots of tasty recipes. And Alton Brown on Food Network is not shy about having multiple grilling show. See Bobby Flay, too.
Buy wooden skewers, and soak them in water before spearing food, so they do not catch fire.
Use some thought when loading the skewers, if you want your meat well done, and want something like tomatoes, well, you will have burnt tomatoes before the meat is done. Cut the cubes of meat all the same size for even cooking. Same with the veggies. That way, you are not standing over a hot grill saying, Hmm, the onion is smaller on that one, so it will get done first, but the meat on this one is bigger so...this is supposed to be easy, not cause you to talk to yourself.
Just have a pan ready to zing the skewers off the grill and into the pan when they get done.
So don't be intimidated! When I bought my first house, I was not loaded with money, so I bought a $3 grill, yes, $3, put two clean garbage cans sans lids out on the concrete that passed for a patio, put an old door across them, plopped the grill in the middle, set up charcoal, lit it, and cut up a whole chicken, put it on, cooked it from raw, came up with a basting sauce, and cooked it until the juices ran clear, no thermometer, no marinating! By myself, no recipes, no help, only example I had was Dad and his hibachi cooker who once did pork steaks over charcoal when I was a child. And an uncle did steaks[they were horrible] and I was not there for the grill prep. If Rivers can do this with no help, you can do it with the Answers! crew. And allrecipes.com.
Good luck, and repeat after me, I am not pitiful, I am not pitiful.
add charcoal, two squirts of fluid. I would just light a piece of paper and throw it in there so you dont burn your arm hairs off. yes aluminum foil is safe(but if you want to e technical, its not healthy for you. period.) and yes, you can season your food any place you want, I would do it before. and yes if the park has a grill, it should be functional to throw your food on. You shouldn't have to bring extra grill parts in less its in the ghetto.What in the world do I do to make this good?
The biggest problem people have when using charcoal is they think it's ready long before it actually is.
Purchase the self lighting charcoal and don't bother with the fluid and the mess and the stink - n- danger of it all.
Wait til your briskets are white, you will notice they are still putting out an excessive amount of heat. Do not disturb them while cooking. You can use foil as usually the grates at parks always have large spaces in them. Do not cook in an open flame scenario.
You're not pitiful! You just need help.
I would consider marinating your meat before grilling. Pick something spicy, that goes with what you plan to skewer. That way, no worries about flavor except for salt and peppering it to taste. And your meat has a better chance of being tender.
You are supposed to soak[thoroughly coat] the charcoal, after it is in place in your grill, with the lighter fluid. However, this does impart a lighter fluid taste to the food. Better choice is to go buy a sturdy charcoal chimney, then all you need is the charcoal, a wadded piece of newspaper with some vegetable oil on it, and a match. The chimney lights the coals, gets them hot and ready for the grill. Hey, this is Memorial Day weekend in the States, and a bank holiday in the UK. You will find one!
No, don't be throwing seasoning around an open flame. And take care when basting something, it can cause flare ups. Salt is ok to toss around. Keep a spray bottle with water in it to zap flare-ups.
Yes, you can use aluminum foil. Tented over food, it makes a sort of oven. Put under food, it keeps it from sticking, but, when you put it under the food, so much for that charcoal taste. Foil is a popular item at the campfire, One can make pouches and cook entire meals right in the fire.
Best to cook on open coals. That way, you get all the heat, and all the charcoal taste. Get your charcoal, get it lit. Wait until it is grey all over, Bank a heavy pile of it on one side of the grill, make the other side thinner. That way, you have 2 temperatures to cook over, if one is too hot, move it it over, and visa versa.
Before you set on the food, you need a clean grill. Take something designed for this, and give the wire a good cleaning. Old food will burn off, it just needs some help with a tool. And always take some oil and paper toweling, and a good long tongs, and grease your grill really well, go over the wire several times, so things won't stick.
Go to allrecipes.com, they have lots of grilling tips, and the time to explain things better. Also will have lots of tasty recipes. And Alton Brown on Food Network is not shy about having multiple grilling show. See Bobby Flay, too.
Buy wooden skewers, and soak them in water before spearing food, so they do not catch fire.
Use some thought when loading the skewers, if you want your meat well done, and want something like tomatoes, well, you will have burnt tomatoes before the meat is done. Cut the cubes of meat all the same size for even cooking. Same with the veggies. That way, you are not standing over a hot grill saying, Hmm, the onion is smaller on that one, so it will get done first, but the meat on this one is bigger so...this is supposed to be easy, not cause you to talk to yourself.
Just have a pan ready to zing the skewers off the grill and into the pan when they get done.
So don't be intimidated! When I bought my first house, I was not loaded with money, so I bought a $3 grill, yes, $3, put two clean garbage cans sans lids out on the concrete that passed for a patio, put an old door across them, plopped the grill in the middle, set up charcoal, lit it, and cut up a whole chicken, put it on, cooked it from raw, came up with a basting sauce, and cooked it until the juices ran clear, no thermometer, no marinating! By myself, no recipes, no help, only example I had was Dad and his hibachi cooker who once did pork steaks over charcoal when I was a child. And an uncle did steaks[they were horrible] and I was not there for the grill prep. If Rivers can do this with no help, you can do it with the Answers! crew. And allrecipes.com.
Good luck, and repeat after me, I am not pitiful, I am not pitiful.
Help with a Texas Brisket...any ideas...?
I grew up in Texas and my dad was the go to guy for beef brisket, now I live in L.A, I have a charcoal grill but not a smoker. How can I get that great flavor in my oven. Should I cook it on the grill for a while over low heat the move it to the oven. Any help or ideas would be great. Side note my father passed away a 4 years ago and I never got around to asking him how he did his brisket.Help with a Texas Brisket...any ideas...?
i don't know alot about it, but i seem to remember that you should marinate it for at least a day and then cook very low and slow.Help with a Texas Brisket...any ideas...?
I agree with the above poster, low and slow cooking is needed. Try buying a bottle of liquid smoke and incorporate that into your marinade or BBQ sauce.
This recipe comes pretty close to a smoky flavor but is made in the oven. Hope it helps!
Oven Barbecued Brisket
http://www.recipe4living.com/Recipe/4939鈥?/a>
Imagine how your kitchen will smell once you open your oven. This dish is amazing.
Ingredients
4 lb. lean beef brisket
2 Tbs. liquid smoke flavoring
1 Tbs. onion salt
1 Tbs. garlic salt
1 1/2 Tbs. brown sugar
1 C. ketchup
3 Tbs. butter
1/4 C. water
1/2 tsp. celery salt
1 Tbs. liquid smoke flavoring
2 Tbs. Worcestershire sauce
1 1/2 tsp. mustard powder
Salt and pepper to taste
Directions
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight. Preheat oven to 300 degrees. Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
i don't know alot about it, but i seem to remember that you should marinate it for at least a day and then cook very low and slow.Help with a Texas Brisket...any ideas...?
I agree with the above poster, low and slow cooking is needed. Try buying a bottle of liquid smoke and incorporate that into your marinade or BBQ sauce.
This recipe comes pretty close to a smoky flavor but is made in the oven. Hope it helps!
Oven Barbecued Brisket
http://www.recipe4living.com/Recipe/4939鈥?/a>
Imagine how your kitchen will smell once you open your oven. This dish is amazing.
Ingredients
4 lb. lean beef brisket
2 Tbs. liquid smoke flavoring
1 Tbs. onion salt
1 Tbs. garlic salt
1 1/2 Tbs. brown sugar
1 C. ketchup
3 Tbs. butter
1/4 C. water
1/2 tsp. celery salt
1 Tbs. liquid smoke flavoring
2 Tbs. Worcestershire sauce
1 1/2 tsp. mustard powder
Salt and pepper to taste
Directions
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight. Preheat oven to 300 degrees. Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Please help me!! need help with homework due tomorrow?
I have 7 worksheets and these are some of the questions I can't get from them..
please help me with as much as you can
thanks!! :)
1. Explain where the energy to cook food comes from when a gas stove burns natural gas, Ch4 and Oxygen, O2.
2. Predict the products of the decomposition reactions of the following substances:
Mercury Oxide, HgO
Silver Oxidem Ag2O
3. A reaction in which the products contain more chemical energy than the reactants is
a. exothermic
b. electrical
c. endothermic
d. exergonic
4. Which of these represents the release of chemical energy?
a. pouring gasoline into a tank
b. burning charcoal in a grill
c. a toy car running down a ramp
d. warming food in a microwave
5. Which of the following are the products of reactants of a chemical reaction most likely to have in common?
a. atoms
b.molecules
c.physical properties
d. chemical properties
6. Which of the following occurs when gasoline is burned?
a. New elements are formed
b. New atoms are formed
c. New molecules are formed
d.all of the above
7. Explain how you can determine if a chemical reaction represents a single replacement reaction or a double replacement reaction.
8. Explain why charcoal grills or charcoal fires should never be used for heating inside a house. (Hint: Doors and windows are closed when it is cold, so there is little fresh air.)
9. List three possible results of a double-displacement reaction.
10. Compare and Contrast single -displacement and double-displacement reactions based on the number of reactants. Use the terms compounds, atom or element, and ion.Please help me!! need help with homework due tomorrow?
1) The bonds in the gas break releasing heat energy which cooks the food.
3) Endothermic
4) b
5) a
6) c
8) It will burn up the oxygen in the room causing breathing difficulties and possibly suffocation
please help me with as much as you can
thanks!! :)
1. Explain where the energy to cook food comes from when a gas stove burns natural gas, Ch4 and Oxygen, O2.
2. Predict the products of the decomposition reactions of the following substances:
Mercury Oxide, HgO
Silver Oxidem Ag2O
3. A reaction in which the products contain more chemical energy than the reactants is
a. exothermic
b. electrical
c. endothermic
d. exergonic
4. Which of these represents the release of chemical energy?
a. pouring gasoline into a tank
b. burning charcoal in a grill
c. a toy car running down a ramp
d. warming food in a microwave
5. Which of the following are the products of reactants of a chemical reaction most likely to have in common?
a. atoms
b.molecules
c.physical properties
d. chemical properties
6. Which of the following occurs when gasoline is burned?
a. New elements are formed
b. New atoms are formed
c. New molecules are formed
d.all of the above
7. Explain how you can determine if a chemical reaction represents a single replacement reaction or a double replacement reaction.
8. Explain why charcoal grills or charcoal fires should never be used for heating inside a house. (Hint: Doors and windows are closed when it is cold, so there is little fresh air.)
9. List three possible results of a double-displacement reaction.
10. Compare and Contrast single -displacement and double-displacement reactions based on the number of reactants. Use the terms compounds, atom or element, and ion.Please help me!! need help with homework due tomorrow?
1) The bonds in the gas break releasing heat energy which cooks the food.
3) Endothermic
4) b
5) a
6) c
8) It will burn up the oxygen in the room causing breathing difficulties and possibly suffocation
BBQ Beans in the Grill with Ribs?
I remember seeing an episode on PBS a few years ago about grilling on the Weber Kettle. This episode showed how you would BBQ the ribs for and hour or two, then add more charcoal and hickory chips, then put the beans with holes poked into the foil in the charcoal so the fat from the ribs would drip into the pan with beans in it. Then it instructed to cook it for another hour or two. From what I remember, this episode showed a woman grill master, and I think it was some Kansas City style concoction.
Unfortunately this is only coming from what I remember, and obviously I don't remember the details on it, and I have struggled finding it by using Google and several other search engines. So the question to put forth is this; does anyone remember this episode that can direct me to the details of how it was put together? Or perhaps someone who had done what I described above can let me know how they did it?
I know there are countless ways to do ribs, beans, etc., but I am hoping to find what I described in the first paragraph with cooking the ribs and beans completely on the grill. Thank you in advance to anyone that can help me.BBQ Beans in the Grill with Ribs?
You might find what you are looking for by googling Food Network and go to Bobby Flay or Paula Dean or even Emeril Legasse. Good luck!
Unfortunately this is only coming from what I remember, and obviously I don't remember the details on it, and I have struggled finding it by using Google and several other search engines. So the question to put forth is this; does anyone remember this episode that can direct me to the details of how it was put together? Or perhaps someone who had done what I described above can let me know how they did it?
I know there are countless ways to do ribs, beans, etc., but I am hoping to find what I described in the first paragraph with cooking the ribs and beans completely on the grill. Thank you in advance to anyone that can help me.BBQ Beans in the Grill with Ribs?
You might find what you are looking for by googling Food Network and go to Bobby Flay or Paula Dean or even Emeril Legasse. Good luck!
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