Dutchy
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Posts posted by Dutchy
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2
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Hi Peter welcome to the Forum.
I am big into Live Fire Cooking, Dutch Oven and Cast Iron Cooking.
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11 minutes ago, Justin said:
Personally I think title screen is too long. Think of the viewers attention. Once they get it they have got it. I see this alot on facebook and much prefer getting to the point quickly.
The focal point when feeding the wood into the oven is the wood not the fire. Both in shot will be better next time. Good effort. Chance to make better next time. Nice one Duchy
Thanks Justin, will look at halving the Title sequence.
Its getting the right view from the Head Cam, was the only clip I could use to incorporate oven temperature. Will be adding two static camera angles to videos, as I did not think personally that all head shot was correct? It’s difficult when doing things not to move your head to much or too quick!
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@sotv, it’s a learning curve and any feed back and s welcome. I have edited video to include time and temperatures 👍
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All comments taken on board.
I had an over head light, which did not work well.
Temperature and times 👍 will add them in.
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Simple Chicken, with Butter, Chives and Sage rubbed under the skin.
Cooked in a Skillet in the Camp Oven.
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4
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It was £12.00 from TKMaxx
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Got myself a vintage Cornbread Tin from America.
About £14.00, with no import tax.
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Got myself a new Cast Iron Wok
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3
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Mini Asado Belly Pork cooked at the 1st Anglia Tailgate.
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2
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Or substitute Bacon for Quorn.
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Welcome to the Forum Stuart
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Ingredients For The Biscuits
- 3 Cups of Plain Flour
- 1/3 Cup of Powdered Milk
- 1 Tbs Granulated Sugar
- 5 Tbs Baking Powder
- 2 Tsps Cream of Tartar
- 2Tsps salt
- 115 g Cold Butter, cubed
- 1/2 Cup Shortening
- 1/4 Cup Melted Butter
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Directions
Preheat the oven to 230'C.
- Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl.
- Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly.
- Fold in the buttermilk until the dough comes together.
- On a lightly floured surface, turn out the dough and use hands and pull Golf Ball sized pieces off and roll into a ball.
- For the Covering
- 1 cup sugar
- 1 cup brown sugar
- 4 tablespoons cinnamon
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114 g of Butter
Serves 8
Directions
Mix sugar and cinnamon in plastic bag. Drop balls into bag and coat well.
You can either coat the inside of the Dutch Oven Cooking Spray or line with foil.
Place the Balls in Dutch oven.
Melt butter in lid or a separate pan, and pour over Balls.
Place Lid on Dutch Oven.
Bake 178'C for 35 minutes.
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Not new to the Forum, I am @Smokin Monkey but I have set up a new account as Dutchy, as I am going to be doing a lot more Dutch Oven and Cast Iron Cooking
and want to keep the Low & Slow and Dutch Oven separate.
Part of the Cast Iron Collection.
Got this ‘Garden Range’ on order,
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Hi I’m new here and I like to burn things
in Roll Call
Posted
Welcome on board fellow pyromaniac!
Take a look at my Blog Site