Cast iron cookware

[Ryan Browne]

Oh yeah, put this all over them:

It's been a record syrup year for us. Looks like it's coming to a close early next week, but it's been one heck of a great year!

 

[jakethesnake]

Good lookin waffle

 

[USMC615]

I’ve never clean blue gill. Any different than any other fish

Bluegill, red breast, shellcracker, etc bream clean just like any other small panfish...if big enough you can filet them, most just knock the scales off, lop the tater, get the guts out, and after a good rinsing, they're ready for a little fish fry seasoning/shaking and a tight brown jacket in 350 deg peanut oil...or get as many as you can get into tubs, etc and get them in the freezer. Just like any other fish we wear out here (bass, crappie, catfish, etc), add a little shot of salt to the water the fish are sitting in in their tubs, and freeze 'em. Fine eats with homemade slaw, hush puppies, homemade fries, cheese grits!

We caught about 90 bream last Sat, slung a handful back, brought back 72 to the house, cleaned them Sunday after being iced down all night...may fire up one of the fish cookers this wknd, but I gots to work so kinda playing it by ear.

Little food for thought when freezing fish...the one gallon plastic, rectangular or round, Neapolitan or single flavor ice cream containers with plastic lids work great for freezing bream, smaller crappie, crappie filets, bass filets, etc. I usually put about 10-15 or so in each container, always add a little shot of table salt in with the water, and freeze 'em. When you ain't got a big crowd to do a fish fry for and only two/three folks, you don't have to thaw an ungodly amount of fish at any given time to feed just two/three.

 

[jakethesnake]

Bluegill, red breast, shellcracker, etc bream clean just like any other small panfish...if big enough you can filet them, most just knock the scales off, lop the tater, get the guts out, and after a good rinsing, they're ready for a little brown jacket in 350 deg peanut oil, or get as many as you can get into tubs, etc and get them in the freezer. Just like any other fish we wear out here (bass, crappie, catfish, etc), add a little shot of salt to the water the fish are sitting in in their tubs, and freeze 'em. Fine eats with homemade slaw, hush puppies, homemade fries, cheese grits!

We caught about 90 bream last Sat, slung a handful back, brought back 72 to the house, cleaned them Sunday after being iced down all night...may fire up one of the fish cookers this wknd, but I gots to work so kinda playing it by ear.

Little food for thought when freezing fish...the one gallon plastic, rectangular or round, Neapolitan or single flavor ice cream containers with plastic lids work great for freezing bream, smaller crappie, crappie filets, bass filets, etc. I usually put about 15 or so in each container, always add a little shot of table salt in with the water, and freeze 'em. When you ain't got a crowd to do a fish fry for and only two/three folks, you don't have to thaw an ungodly amount of fish at any given time to feed just two/three.

Yessir. I live on the coast so I get spoiled with saltwater species. I freeze mine in salt and water also. In small sandwich bags. Enough for 1 person in each bag. That way if yer feedin 1 1 bag. Just gotta be careful not to get a leak in yer bag or you get a hella mess

 

[amberg]

Good lookin waffle

X 2! Would love to have a couple with some maple syrup and butter!

 

[amberg]

Made some waffles for my wife's birthday breakfast this morning. View attachment 121395 View attachment 121399 View attachment 121400

Your wife will be happy, I know mine would!

 

[T.Roller]

Here's one I use when I do my steaks. I got it from my dad who got it from my grandmother. Only thing I have found out is that lodge used the SK back in the 50 ' s for the skillets. I figured if it was lodge it would gave some other markings. Anyone know?

 

[T.Roller]

Unmarked help

http://www.castironcollector.com/unmarked.php


Erik

After reading this, looks like a lodge from the 50's

 

[USMC615]

After reading this, looks like a lodge from the 50's

It’s a Lodge.

 

[T.Roller]

It’s a Lodge.

Makes a mean ribeye I know that

 

[T.Roller]

Just finished eating. Tried a couple things after reading up. Turned out amazing

 

[Dub11]

View attachment 123620 Just finished eating. Tried a couple things after reading up. Turned out amazing

You didn't grill that thing, its spring time slacker!

 

[T.Roller]

You didn't grill that thing, its spring time slacker!

No way. Cast iron is by far the best way.

 

[Ryan Browne]

No way. Cast iron is by far the best way.

My stepbrother had my wife and I over for steaks last winter. He marinated them, then put them in ziplocs in a cooler full of hot water. You'd have to Google the time and temp, but it was basically a redneck sous-vide. Then he heated 4 skillets on the stove until they were smoking hot. Like really REALLY hot. A quick sear on each side and we were enjoying excellent rate steaks. I've been meaning to give it a go, but haven't gotten around to it. If you're feeling adventurous, I'd highly recommend it.

 

[T.Roller]

My stepbrother had my wife and I over for steaks last winter. He marinated them, then put them in ziplocs in a cooler full of hot water. You'd have to Google the time and temp, but it was basically a redneck sous-vide. Then he heated 4 skillets on the stove until they were smoking hot. Like really REALLY hot. A quick sear on each side and we were enjoying excellent rate steaks. I've been meaning to give it a go, but haven't gotten around to it. If you're feeling adventurous, I'd highly recommend it.

I marinate mine for 3 hours then pull them out of the fridge and pat dry. I put sea salt on em and let them sit out for an hour. Get my pan smoking hot then drop them on for about 2 minutes each side. You can't get that kind of flavor or juicy from a grill it all runs thru the grates. After I pull them off the skillet I put them on aluminum foil and put a slice of butter on top and close it up and let it rest 5 minutes. Bam

 

[Ryan Browne]

This was more like 10-15 seconds on each side. I think the water brought the whole steak to a perfect 125-130 or whatever rare is. The pan was only for a super quick sear. I pretty much do what you do, but this was kinda of a cool parlor trick.

 

[WKEND LUMBERJAK]

Missed this thread I need to get some photos and post

 

[stretch5881]

My wife bought me a sous vide for Christmas years ago. It makes for perfect steaks and roasts. I salt and vacuum pack the meat, then toss it in the water for a few hours. Cast iron or grill depends on the time of year. Smokin hot and just long enough to get a crisp bark on the outside, but still pink on the inside.
Some would say I'm a wus for doing it this way, but I hate to F up 50.00 worth of meat.

 

[Loony661]

I’m over here scratchin’ my head trying to figure out how I missed this great thread all these years.. Love my cast iron skillets. There’s anywhere from 1-3 on the stove daily at our house. After I trained my wife how to use and clean cast iron, she rarely cooks with anything else. My breakfasts are always done in a 10” skillet every morning.

 

[Hinerman]

I’m over here scratchin’ my head trying to figure out how I missed this great thread all these years.. Love my cast iron skillets. There’s anywhere from 1-3 on the stove daily at our house. After I trained my wife how to use and clean cast iron, she rarely cooks with anything else. My breakfasts are always done in a 10” skillet every morning.

I am not a fan of using cast iron. Eating out of it, of course. What are the secrets to cooking and cleaning and I may give it another try.