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Getting Started Cooking Tips Prepare coals Casserole
Up-Down Cake Chops'n'Roots Cobbler Biscuits

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Season Your Cast Iron

This is probably the most important step in cast
iron cooking. Experts may skip by going back to the

Wash cast iron cookware soap and hot water
Dry thoroughly. Place in 200 deg. oven
separate from dutch oven) Heat for
5 minutesRemove and rub inside and outside
with shortening Return to oven, increase
temperature to 300 deg and heat for 60 minutes.
Turn off heat. Leave cookware in oven for
60 minutes more. Wash in hot water. Dry
and repeat the process, wiping away any excess oil
Season cookware after each use. Wash and
dry then coat lightly with shortening and heat in
225 deg oven for 15 minutes.



Dutch Oven Cooking Tips

There is a huge variety of utensils you may want
to add to your collection, waffle iron, griddle,
skillets (all sizes) stewpot, beanpot, or many
sizes of my favorite, the good ole'dutch oven.

Here are the fundamentals to begin your road to
Championship Cooking. Cook foods with
dutch ovens to help develop the interior coating,
fried bacon, potatoes or chicken. Hamburger
casseroles, beef or pork are good choices.

Get used to cooking by using your
dutch oven in a conventional oven. Position
the feet between the tines of the rack,
placed at the lowest rack setting.
Prepare packaged products such as
frozen lasagna or refrigerated bisquits
to acquire experience in handling coals and
achieving consistent results.



Preparing Coals

Use charcoal briquets or wood coals for cooking
Stick to hard woods such oak, mesquite, hickory, maple or walnut.
Start coals 30 minutes before cooking time in a separate
place from where you'll be cooking. Continually add briquets
or wood to create replacement coals.

Place hot coals on a surface so heat will be reflected
up instead of being lost to the ground, a garbage can lid(metal) or
several layers of heavy duty aluminum foil will do nicely.

Arrange the coals under or around the bottom
and on top of the flanged lid. There may be up to
twice and many coals on top as on the bottom since
heat rises. For foods cooked directly in the oven,
the bottom coals are placed around the oven to
create heat without burning the food.Food cooked
in a pan inside (such as pie in a pie pan)
coals are placed under the dutch oven.

Experimentation is the key.

"Success always comes in private, failure in full view"



Coal Casserole

3 lbs lean ground beef
1 large onion (chopped)
2 (10 oz) cans chopped
tomatoes and green chiles
2 (15 oz) cans tomato sauce
1-1/2 cups water
2 cups quick-cooking rice
2 (15 oz) can pinto beans

1 cup all-purpose flour
1 cup cornmeal
1 T. baking powder
1/2 t. salt
1 cup milk
1/3 cup cooking oil
1 slightly beaten egg
1/2 cup shredded cheddar cheese
Cook ground beef and onion in a 12 inch dutch oven
over medium hot coals until meat is browned. Spoon
off fat, stir in tomatoes with chiles, tomato
sauce, water and rice. Top with beans.

Meanwhile combine flour, cornmeal, baking powder
and salt in a medium bowl. Combine milk, cooking
oil and beaten egg in a small bowl. Stir milk mix
into flour mix just until combined.Spread over

Place 20 hot coals around the bottom edge,
cover and place 25 hot coals on lid.
Cook for 25 minutes or tests done. (the old
toothpick trick) Sprinkle top with cheese.
Makes 12 servings



Pineapple Upside Down Cake

1 (20 oz) can pineapple slices
1 cup packed brown sugar
12 maraschino cherries, drained and halved
1 pkg (2-layer-size) yellow cake mix
1 t. ground cinammon

Lightly grease the sides of you dutch oven
Drain pineapple, reserving liquid. Stir
together pineapple liquid and brown sugar
in dutch oven. Arrange 6 or 7 pineapple rings
atop the liquid, cutting 3 rings in half.
Arrange halves around around edge of oven,
cut side up.

Prepare the cake mix according to pkg
directions, adding cinnamon to the dry
mix. Spoon batter over the fruit and syrup

Place 15 hot coals around bottom,
cover and place 20 hot coals on lid.
Cook for 50 minutes or until it tests done.




2 T. all-purpose flour
1/4 t. salt
1/4 t. pepper
6 pork loin rib chops, cut
1" thick
2 T. cooking oil
2 (10-3/4 oz) cans of condensed
cream of mushroom soup
3/4 cup water
1/2 t. crushed dried basil
1 cup sliced carrots

1 large onion, thinly sliced
2 (15 oz) cans sliced white
or 3 medium potatoes, peeled,
cooked and sliced
1 (4 oz) can sliced mushrooms
or 1/2 cup sliced fresh
1 large apple, cored and
sliced (optional)

Combine flour, salt and pepper in shallow dish.
Dip chops into flour mix to coat.

Place dutch oven with 2 T. oil over 25 hot coals.
Brown chops in hot oil.
Meanwhile, combine soup with water and basil in
medium bowl, set aside.Return chops to oven
(if you took them out)

Layer carrots, onions, potatoes, and mushrooms over
chops, top with apple Pour soup mixture over all
and cover with lid

Place 20-25 hot coals on the lid and cook
for 30-35 min. Rotate lid 1/3 turn and pot 1/3
turn every 10 minutes. Makes 6 servings



Cherry Almond Cobbler

1 cup packaged bisquit mix
2 T. sugar
2 T. cold margarine or butter, shredded
3-4 T. water
2 (16 oz) cans pitted red tart cherries
3/4 cup sugar
3 T. cornstarch
1/2 cup toasted slivered almonds
1 T. margarine or butter (optional)
Coarse sugar

Combine pkg bisquit mix with 2 T. sugar, stir in 2 T. cold shredded margarine
until coated with flour. Add enough water to form dough
Knead on lightly floured surface 20 seconds, roll into 10 inch circle
Cut in 3/4 inch wide strips, cut strips diagonally into 2 inch
long strips. Set aside

Drain cherries, reserve juice. If necessary add water to make 1-1/2 cups.
Combine 3/4 cup sugar and cornstarch in dutch oven, stir in reserved juice.

Arrange about 12 hot coals around dutch oven.
Cook and stir cornstarch mixture until it comes to a boil. Stir in
cherries, almonds and 1 T. margarine. Return to boiling.
Place pastry strips randomly atop filling. Sprinkle with coarse sugar.
Add coals around edge if necessary. Place 20 hot coals on lid

Cook 25-30 minutes or until pastry is golden brown
Cool 5 minutes before serving
Serves 6-8



Cheesy Biscuits

2 cups all-purpose flour
1 T. baking powder
1 T. sugar
1/2 t. salt
1-1/4 cups shredded cheddar (5 oz)
1/4 cup cold margarine or butter (shredded)
3/4 cup milk

Place dutch oven on 12 hot coals. Put on lid and place 20 hot
coals on top. Preheat 10 minutes.
Meanwhile, combine flour, baking powder, sugar, and salt.
Stir in cheese and margarine, Stir in milk with fork just till moistened
Turn out onto a lightly floured surface, Knead 3 or 4 times.
Pat or roll to 1/2 inch thickness. Cut to 2" round pieces.

Place bisquits in oven, cover and bake 12- 15 minutes.
Makes 15-18



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