phil wrote:If you don't want a wood fire on a couple of inches of sand on a sheet metal tray, and the tripod is high enough ...
Ugly Dougly wrote:Here's a nice pot to throw the newbies into for a slow simmer:
Seriously, we'd like to put a big cast-iron pot up on a tripod, build a fire under it and cook some stew in it.
Firstly, how minimize the burn scar?
Playa Tom wrote:A dozen or so charcoal brickettes under the pot and another half dozen on the lid will provide enough heat to cook most anything. There are several guides to cast iron, dutch oven cooking available. Be sure to season it well before using it.
Ugly Dougly wrote:Real cannibals don't cook over flames, they cook over coals. I asked around.
So I forsee a small Weber on the ground with charcoal bricquets, with the cauldron on a tripod suspended above the coals, and a circle of medium-sized rocks around the Weber to disguise it. That would actually work.
Now I need some cowboy chili recipes, in case a cowboy wanders into camp.
Oldguy wrote:I googled " Cowboy Chili Recipes". This one has mostly non-perishable ingrediants:
Nevada Annie`s Cowboy Chili
1/2 cup lard
3 medium onions, chopped
2 bell peppers, chopped
2 stalks celery, chopped
1 tablespoon pickled jalapeno
8 pounds beef chuck (coarse)
2 (15 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
8 tablespoons ground hot chili
4 tablespoons ground mild chili
2 teaspoons cumin
3 bay leaves
1 tablespoon liquid pepper
Garlic and onion salt to taste
WaterHeat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery and jalapenos. Cook, stirring until onions are translucent.Add the meat to the pot. Cook, stirring occasionally, until meat is evenly browned. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often.Taste and adjust seasonings.Serves 16.
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