Cast Iron Experimentation

[Wandering Sagebrush]

We bought a 1/4 grass fed beef this year, and it included cuts we haven’t tried, so I drug out the brasier and gave it a go on a chuck roast and veggies. I’m reporting success, although next time I think I’d go another hour on the roast before adding vegetables. The gravy wasn’t bad either.

 

[CougarCouple]

[emoji106]

 

[Elken]

Looks good!

 

[Kolockum]

Oooh that looks really good!

 

[ski3pin]

I'll have to try that outdoors with indirect grilling. Sure looks pretty and I expect the taste mighty tolerable. Good eats there, Mr. Sage!

 

[PaulT]

Mr. Sage is now in an area whereby he may readily acquire a variety of ungulate protoplasm raised on quality vegetation
suitable for satisfactory repasts .

Salivating in Hillsboro...
Paul

 

[Wandering Sagebrush]

I'll have to try that outdoors with indirect grilling. Sure looks pretty and I expect the taste mighty tolerable. Good eats there, Mr. Sage!

Brown the roast over medium direct heat, then 3+ hours in the oven or indirect heat at 300° to 325°. Add the vegetables for the last hour.

The taste of that grass fed ungulate took me back 60 years to my grandmother’s kitchen where she roasted the meal in the old wood cook stove. All that was missing was the family gathering, and the smell of the slow burning dry red alder fire.

 

[Casa Escarlata Robles Too]

Non feed lot beef has a great taste and better for you.
When we travel to Spain even as vegetarians we have tasted their beef.
Mostly all local free range animals.Very good.
Frank

 

[buckland]

I agree Frank ... we buy our beef from our neighbors same with the lamb, chicken and pork. I'd rather pay the extra to not only get what is good food but also support a neighbor who...I'd rather have a farm than a gas station or sub development.... our mill is not cheap but it comes from local farms and that is the way I'd like to keep it as long as the community can support it. AND man does all that taste good! Eggs especially are so fluffy!

 

[Wandering Sagebrush]

A little more experimenting, a vegetable beef soup tonight.

 

[PaulT]

Gee, I dunno. So many plant based meat substitutes are on supermarket shelves today, but I didn’t see the vegetable beef type on display. Where did you find it?


Paul

 

[Wandering Sagebrush]

Gee, I dunno. So many plant based meat substitutes are on supermarket shelves today, but I didn’t see the vegetable beef type on display. Where did you find it?


Paul

Paul, we have so much research into this effort, I’m somewhat hesitant to discuss, but here are a few of the successes. We started by using black angus animals exclusively.

The first cross was with Yukon gold potatoes, and result was a potato that would moo when sliced. Still, it was a decent potato.

The next successful crossing was with tomatoes, and of course the result was a new and tasty variety of beefsteak tomato. They work well in soups and stews.

I saved the best for last, as I am very proud of our efforts with onions. The usual result was an onion with a large udder and hooves, but once in a while, once in a very great while, we would get an onion that tasted so good it would bring tears to our eyes.

While supplies are limited, a few grocery stores are beginning to carry the hybrids. Look for them in the aisles with coolers near produce and dairy.

 

[ski3pin]

And I thought this topic was about cast iron ☺

 

[buckland]

One of the things that makes winter is wood stove top cooking. Up until last year we didn't have a furnace but relied exclusively on wood for heat so it was hot for 5 months. We still depend on it for most of the heat but now not slave to it. We arte fortunate to have farms all around who supply local meats. Being Irish I tend to favor lamb. There is nothing better than a slow cooked stew on the stove... the house smells so good and with a nice loaf of bread with Irish butter.... who care how much snow is out there.

 

[Taku]

Wandering that was a good one(s). I will never look at a beefsteak tomato or onion the same now! I have been using our cast iron DO in the oven for a series of mexican dishes - enchiladas, layered torts (enchiladas essentially) and some antelope concoctions. Keep up the cooking!

 

[Wandering Sagebrush]

Wandering that was a good one(s). I will never look at a beefsteak tomato or onion the same now! I have been using our cast iron DO in the oven for a series of mexican dishes - enchiladas, layered torts (enchiladas essentially) and some antelope concoctions. Keep up the cooking!

I’d love to learn your recipe for the enchiladas!

BTW, Paul’s setup was just too good to let it pass. I’m glad you liked the chuckle.

 

[PaulT]

Happy to have been of service.

Seems like getting away from the PDX metro air quality has given you an unfair advantage in unleashing the creative juices.

Paul
ps. Keep it up!

 

[Lighthawk]

And I thought this topic was about cast iron ☺

Inquiring minds want to know what kind of cast iron you're sporting there, Mr. Sage.
I'm mostly a Griswold fan, but have one Staub.

 

[Wandering Sagebrush]

Andy, most of ours, courtesy of our daughter’s professional chef discount, is Le Creuset. I also use some antique Lodge and an unknown mfr griddle. I’m not familiar with Griswold, but have a good opinion of Staub.

 

[Wandering Sagebrush]

Cowboy Kent takes a shortcut...