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July 12, 2010
You'll Be More Than "Master of the Grill"
Video
Everyone knows cast iron Dutch oven cooking is a pain in the ... well, the south end of your north. Everything ends up burned outside, raw inside and stuck to the bottom of the pot, right?

Not anymore, thanks to a couple of 21st century innovations to this age old cooking method. Ol' Cookie on the cattle drive's chuck wagon never had it this easy.

The name in cast iron cookware is Lodge; has been for a long time. They've eliminated the infamous sticking problems with pre-seasoned cast iron. It's ready-to-use because the factory showers in certified Kosher cooking oil and bakes it at high heat. Just keep that dang dish soap away from it, and it'll stay no-stick for life.

As for the burned, raw and inedible problems ... those are gone, too. The guidebook that comes with Lodge Dutch Ovens offers simple instructions for outdoor cooking with charcoal briquettes. It tells you exactly how many to use, where to place them and how long to cook 'em for foolproof success.

get the recipe for a tender venison roast from Sky Horse Publishing's Complete Book of Dutch Oven Cooking by J. Wayne Fears.

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