ckreef Posted April 16, 2015 Report Share Posted April 16, 2015 A cool rainy day. Perfect use for leftover pulled pork. Everything in the crock pot. You didn't actually think I was using an electric crock pot did you? It's been on since 11:00 am. Still got a little ways to go. This is a new recipe I concocted. So far it's tasting spot on. More pictures to follow. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 16, 2015 Report Share Posted April 16, 2015 CK super jr is starting to get some color on the inside....looking good. Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 16, 2015 Author Report Share Posted April 16, 2015 Four hours into it. 3 with the lid on and 1 with the lid off. It's coming along. Will leave the lid off for another hour then put it back on to finish off. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 16, 2015 Report Share Posted April 16, 2015 ckreef, that stew has got to be very good Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 16, 2015 Author Report Share Posted April 16, 2015 ckreef, that stew has got to be very good I keep tasting it every hour. Yummy. Being a recipe I concocted based on a variety of Internet recipes I was a little worried. Shouldn't have worried as it tastes like a proper Brunswick Stew. Will probably post this in the recipe section. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted April 16, 2015 Report Share Posted April 16, 2015 Nice Quote Link to comment Share on other sites More sharing options...
Cookie Posted April 17, 2015 Report Share Posted April 17, 2015 Love the use of the dutch oven in the KK. Nice work. P.S. Please let me know what kind of charcoal you used and whether or not you think this is detrimental to an enameled piece of cookware. I've always used plain cast iron for these types of cooks for fear that it might ruin a 'pretty' piece of cookware. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 17, 2015 Report Share Posted April 17, 2015 Cookie, I've used enameled casseroles in my grill many times and never have had a problem, knock on wood When I used them it was at the normal oven temps and the most that ever happened was that they require a little more cleaning if smoke collected on the outside. I wouldn't want to say what might happen if you used a very high temp. but I never had reason to do that. I was just cooking a casserole the same as I would in the kitchen oven. Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 17, 2015 Author Report Share Posted April 17, 2015 I too use all different types of ceramic cookware in my Kamados. I like ceramic as it cleans easily. (never Pyrex as it's a PITA to clean) I have ceramic pie pan, ramekins, casserole dishes, it's all good. Just go buy the cheapie stuff from Walmart if you are worried about ruining a high dollar piece. That's all I use. I think most ceramic is good up to around 500*. I've gone that high before. I've even stuck them in my pizza oven for a 20-30 second blast of Super high heat to melt the cheese on whatever dish I was cooking. Was using RO lump. To end this cook. Mrs skreef cooked some corn bread fritters to go along with the Brunswick Stew. In the end the taste was spot on the money. The texture was all wrong. At 6 hours it was perfect and I should have pulled it then. Unfortunately I didn't. It stayed on for a little over 8 hours which wrecked the texture. Oh well live and learn. I have a few tweaks for my next batch. Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 17, 2015 Author Report Share Posted April 17, 2015 My baked Spaghetti was done in a ceramic pie pan. Quote Link to comment Share on other sites More sharing options...
Cookie Posted April 17, 2015 Report Share Posted April 17, 2015 Cool, I've had my eye on some pieces from Staub for a long time...love their black and slate colored stuff (manly and would look pretty cool coming out of the KK and going straight to the table). Quote Link to comment Share on other sites More sharing options...
tony b Posted April 17, 2015 Report Share Posted April 17, 2015 Ckreef, you said, "It stayed on for a little over 8 hours which wrecked the texture." but didn't say how? What was wrong with it - mushy, chewy, too dry??? Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 17, 2015 Author Report Share Posted April 17, 2015 Ckreef, you said, "It stayed on for a little over 8 hours which wrecked the texture." but didn't say how? What was wrong with it - mushy, chewy, too dry???Basically it got mushy. At 6 hours the tomatoes, okra and pulled pork were all still intact. By the time I took it off those three items had basically fallen apart (best way to describe it). Don't get me wrong it tasted really good but it would have been better at the 6 hour mark. I still have enough leftover pulled pork to try this again maybe on Sunday. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 17, 2015 Report Share Posted April 17, 2015 ckreef, sure looks like a very tasty meal Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 18, 2015 Report Share Posted April 18, 2015 Charles - mushy or not, that stew looks positively delicious! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 19, 2015 Report Share Posted April 19, 2015 OK, so it was more of a soup than a stew, oh well! Still tasty though!!! Quote Link to comment Share on other sites More sharing options...
