Yes, we know, EVERYBODY thinks they have the ultimate recipe for (fill in blank as you see fit). Maybe you do. Maybe you only think you do.
Here at the Cowboy Cauldron Company, we actually want to know what’s going on out there in the fire-cooking world. What do YOU do that keeps them coming back for more? What are some of your more spectacular failures? Success often breeds success, but failure is an opportunity to learn. Both are equally important.
We want to know what you do best on your Cauldron – or on any other live fire, for that matter.
All we ask is that you tell us WHY you think something works or didn’t work. That way, anyone who reads our word or yours can understand where the reasoning, logic, technique, or methods are either the best thing ever, or just plain suck.
We expect a lively dialogue.
Perhaps the most traditional (and easy) dish you can bake in a Dutch oven is cornbread. We are hereby going to turn you from a hack fire poker into a revered camp chef. Thanks us later. Step One BUILD A BIG FIRE. We’ve already been over this talking about ribs. You need a big bunch …
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OK, so let’s talk about Dutch ovens. I hear you. That’s you, isn’t it??? The one saying to himself, “Ooh, I can’t do that! Dutch ovens are big and heavy, and besides that – it’s too scary! Scary!!!” Bullcrap. Get over the intimidation. It’s metal, food and heat. Just like every other thing you ever …
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And now for some meat! Here’s one of our favorites – North Carolina Style Ribs! Ribs are the meat we most often cook for crowds. They are also a great cut of meat to start learning how to use the incredible cooking versatility of a Cauldron. For starters, ribs are so inherently good that they …
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OK – We’ve spoon-fed you a ribs recipe, as it were. We thought it would be easy, a good introduction to working with meat and fire. Now, we will walk you through one of the great joys of Cauldron ownership. Cooking in a pot suspended over the flame. It’s hard to really overstate how easy …
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