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bbq beef brisket recipe for your cast iron dutch oven

by:Longzhao BBQ     2020-06-15
Can you make a great BBQ in your cast iron Dutch oven?
Of course, I have a great recipe for the Dutch Oven BBQ cow bris.
But why do you make bris with Dutch food?
Why not use the grill directly?
Well, maybe you don\'t have a smoker grill that can keep the temperature at 25F.
Or maybe you\'re camping out and want a barbecue.
Or maybe you just enjoy cooking outdoors in your cast iron Dutch oven.
Whatever your reason is, the key is that you can make a delicious BBQ cow bris in your cast iron Dutch oven.
The trick is to use trivet to lift your cow bris from the Dutch ass.
This prevents the meat from boiling in its own juice so that the meat can maintain a good barbecue texture.
But, later, let\'s take a look at the recipe.
BBQ cattle bris accepts a 12 inch Battalion Dutch ovenPlace 7 coal under your Netherlands.
Put 14 pieces of coal on your Dutch lid.
Give you about 300F.
Put your trivet in your Netherlands and warm up. Dry rub1 (4-pound)
Of course you can use your own dry friction if you want, however, I recommend darkbrown sugar.
It will caramel on the cow bris and add nice Maple.
To prepare the cow bris, rub your dry friction on all sides of the cow bris.
Then place the cow bris fat side on the trivet in your preheated Dutch body and let it cook for about three hours or until the cooking is complete.
At 300F, the cow bris needs to be cooked for 30 to 45 minutes per pound.
When I did this the other day, it was about 45 minutes per pound.
You need to change the coal about once an hour and use the charcoal chimney to start the coal.
What kind of cast iron Dutch oven should you use?
Well, we cook with coal outdoors, so, you need a Dutch camp oven.
The outer edge of the lid of all Dutch camp ovens has a raised flange.
This allows you to put the coal on the lid.
Most Dutch camps have legs at the bottom of the oven, so you can put coal underneath.
I use Bayou Classic 8. 5-qt.
Dutch cast iron oven.
The Dutchman has a French cover for the Dutch battalion oven but has no legs.
So, I used a tripod holder with a chain to hang the oven above the coal.
Both of these ovens work well and I have both and use them a lot.
However, Bayou Classic is a more versatile Dutch oven.
The flat bottom allows you to cook with it on the top of the stove, in the oven, or in a camping stove.
Also, you can cook on coal or campfire with a tripod stand.
The Bayou Classic oven is even equipped with an frying basket, so you can use it as a fryer.
I ate a lot of fried fish and chicken.
But let\'s go back to the BBQ cattle bris.
As I mentioned earlier, you can place the meat above the bottom of the pot by using trivet.
This makes the heat cycle around the cow bris, a bit like a convection oven.
The meat is cooked evenly and thoroughly, and the moisture is left in the oven.
This is a very moist and tender BBQ cow bris.
In fact, I think I like the Dutch bull bris better than any cow bris I make on the grill.
When I cook the cow bris on a smoker grill, it tends to be more dry.
But in the Netherlands, the water in the meat will remain.
One thing missing from the Dutch Oven BBQ cattle bris is smoke.
I use liquid smoke, but it\'s not the same.
I think next time I might try to put a few pieces of wood chips at the bottom of the oven.
Maybe it will bring me the right amount of smoke.
Anyway, if you like to cook in a cast iron Dutch oven, try this BBQ cow bris recipe.
It was really delicious.
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