Pigs In A Cornfield

PIgs In A Cornfield
For a 12” camp oven
Recipe can be tailored to one’s own taste
The best part of this easy tasty recipe is… The flavor infusion of the corn
Ingredients:
pork- you choose (we used 2 lb.s of pork steak, 1/2 lb. pork sausage and 1/2 lb. habanero pork sausage-Thanks Joe!!!)
8-9 cobbettes of corn on the cob
3-large russet potatoes-diced (if using less pork, add one more potato or other vegetable)
1 large yellow onion-chopped
sliced jalepenos -to taste (If spicy isn’t your thing, skip)
1- can creamy “cheese” soup (we used poblano & queso)
2- cans cream of “whatever” soup (we used mushroom)
2- tbs. chopped garlic
ground pepper-to taste
habanero seasoning-to taste (skip if spicy isn’t your thing)
cayenne pepper-to tatse (skip if spicy isn’t your thing
Directions:
Pour one can of cream of “whatever” soup into a 12" camp oven. Place 8-9 cobbettes of corn, standing on end, evenly spaced, against oven wall. Add onions and potatoes. Add sausage. (If used) Add garlic. Add sliced jalepenos. (If used) Add seasonings. Spread creamy “cheese” soup over ingredients. Place pork of your choice over ingredients and top with remaining can of “whatever” soup. Sprinkle pepper on top. Place lid on oven and bake at least 2 hours at 350F; 16 briquettes on lid, 8 briquettes under oven, changing coals and flipping pork after 1st hour.
Plate up and ENJOY!!! (Be sure to let corn cool a bit before biting into cob!!!)

[@bcharper21]

Nice work...I appreciate you explaining all of the ingredients, oven size, coal count, etc. Thanks!

[@mtnhayes8592]

Looks great. I broke out in a sweat just watching you add the habanero and cayenne pepper so generously. :)

[@outdoorcastironcook]

Thanks, Michael. My wife would tone it down for her taste buds next time lol Dean OCIC

[@Lumpy007]

That's funny. We were making fun of it being so light that we couldn't taste it! :-) Reminds me of a lady at a church campout that said she liked really hot sauce and she broke out her bottle of Cholula sauce. Boy, tastes do vary.

[@rigobertogordillo5081]

outdoorcastironcook where did u buy your pot??I'm trying to buy one..can u please give me information on it?

[@ravensbrood3544]

Rigoberto G. if you have a Bass Pro shop nearby they sell Lodge Cast Iron cookware, Made in The USA for over a century, they have skillets, dutch ovens, etc..you can purchase them on line as well.

[@Jencifer13]

Rigoberto G., Be sure to buy Lodge brand cast iron (as Rolly Wood recommended) or another brand made in USA. Much of the cheaper cast iron is manufactured in China and may contain lead or other undesirable and/or unhealthy materials. Good cast iron can be expensive, but it is a good investment because if it is well cared for, it will last forever. :-)

[@mikesibert1723]

I've made this a few times now and it's always a big hit at the camp site. As many variations as there are minutes in a day for sure. I add carrots with the taters. I also use 3 different cream soups, asparagus, celery and mushroom. Easy, "set it and forget it" recipe just one coal change. Great job on the instructions.

[@outdoorcastironcook]

Thanks, Mike, and we appreciate you sharing the versions you can make. OCIC

[@greenlawnfarm5827]

If you want to make the kind the slaves used to make you should use pig feet.

[@joseph4185]

+Mike Sibert Oh gosh I bet that's good too!

[@1960HikerDude]

That right there is a big pot of LOVE!

[@JPTHEMAN1]

Let the corn cool down LOL . There is no education like adversity ! Dam I'm going to have to try that one. I thought no way it would be done in two hours. Especially after one hour it was still that raw. Nice job guys.

[@outdoorcastironcook]

Jared Price We were thinking the same thing, debating to let it go another 30 minutes or even an hour and had another batch of coals ready, but when we lifted the lid it was ready!!! We were camped at 8,000', which is about 8,000' higher that we usually camp. lol

[@JPTHEMAN1]

outdoorcastironcook Yep you guys are at sea level. Question were do i find the information for crabbing. My Girl and I want to do that this year and I have seen some of your videos on that.

[@outdoorcastironcook]

Jared Price Sport season opens up Nov. 1st in my area and the limit is 10 crab per day. You will need a valid California fishing license.

[@outdoorcastironcook]

Check out the Fish & Game regulation booklet which is usually found at Sporting Goods stores or on line.

[@rperez3883]

That looks like you definitely need to be drinking beer with this.

[@borderbandit55]

Wow! Add bacon chunks or sub for the pork. Can't wait until next camp out, will have to make at home.

[@outdoorcastironcook]

Gay Culbertson How did it come out, Gay?

[@borderbandit55]

I made this last weekend and it was great! Had enough for several meals. I added some hatch chiles to it and a layer of bacon.

[@narcodon]

I am sitting here, DROOLING!!!

[@RFStarkJapan]

I really want to thank you two for so many great recipes and videos! I'm retired US Army and living in northern Japan where "good home cooking" is usually thousands of miles away. Since I discovered your channel I've become addicted to outdoor cooking and my collection of ovens (6 of all sizes!). I recently made the Pigs in a Cornfield and it turned out PERFECT AND DELICIOUS! Many of my Japanese friends are trying your recipes too so you have really become international stars! I can't wait to see what you come up with next.

[@outdoorcastironcook]

Ronald Stark Thank you so much for the kind comments and support. We so appreciate the positive feedback and are enjoying the connections across the globe we've made with our cooking show. Let your Japanese friends know that we are the proud owners of a JDOS dutch oven. You can see it in use on our video which is stuffed dates. Joanie OCIC

[@thedoorguycharlie]

Good job!!! Love the wind screen.

[@6221mondo]

Deans the man! few dudes can make cooking look awesome like this guy!

[@outdoorcastironcook]

+Mondo Licioud Thanks for the shout out, Mondo. OCIC

[@huudy3669]

+outdoorcastironcook yall are damn delicious happy trails to yall too

[@JDGless]

One of the best low cholesterol recipes I've seen!

[@danatcanyonlake583]

But OHHH how much sodium with all that canned soup!!

[@bluemopar1970]

copied 98% of this, was a huge hit!

[@progers5019]

Pigs in a cornfield sure looked great. Very good instructions. I subbed your channel. I have a fairly new channel and would appreciate you stopping by and checking it. I'd be thrilled if you chose to subscribe while there. Thanks - Phil in Florence

[@outdoorcastironcook]

Thanks for the sub! OCIC

[@sonofmann]

Try tater tots put some jiffy mix on top them there steaks and some sharp cheddar cheese on top the jiffy

[@dustoff499]

Looks good... but dang... the ingredients has me thinking will be fire hot too spicy.

[@outdoorcastironcook]

It does have a kick and it is very good... Joanie is a spice ninny and it's too hot for her. It's very easy to alter the recipe to make it spice ninny friendly.

[@rnemt3725]

I love this intro music the best! It brings a smile to my face...

[@josiahbradley2434]

Hashtag winning

[@semco72057]

That meal is looking great and you all must have had enough food to eat in two or more meals. I love the setup you all have for outdoor grilling and I am planning on doing the same thing once I get my new dutch oven and the accessories which should come with it. I already have a cast iron skillet which belonged to my grandmother and which she used during her lifetime.

[@TheBarbecueShow]

Tango Joe sent me over. Keep up the good work.

[@GWoods-rc5xw]

Yummmy!!!!! Looks amazing!!! Going to try it this weekend. I tried your "Mountain Man Breakfast" this morning. Turned out awesome!!!! Plenty of leftovers for Monday breakfast!!! Keep up the good work!!!

[@outdoorcastironcook]

g, Woods Thanks for your kind FEEDback, g. Woods. OCIC

[@MrOldclunker]

OMG that sounds do delicious. This I have to try. Thanks for sharing this with us.

[@3BricksHigher]

you had me at spicy habanero...

[@AUQUA123]

OMGOD YUM

[@dirtybaystrangler]

Wow! That looks incredible! I just got a brand new 12" oven and I know exactly what I am going to do with it. Keep up the great work!

[@CosmicStargoat]

I probably would have added some liquid like Redd's Wicked Apple Ale 8%, which really imparts a great flavor to pork. I use it when I do my pork bellies. I also would have eliminated the Jalapenos simply because I don't like the taste, and used some orange habaneros instead. Otherwise, looked delicious. What temp did the pork get up to? Did you check it? I prefer about 145’ F. internal.

[@christillery5687]

Woooo pig soooiiiee nothing like a good old Arkansas recipe to make my mouth water ! I miss home ! Thanks , Go Hogs !!

[@caoimhinleonhard9883]

Nice video. I usually save a little extra spice and gravy for when I flip the steaks. I really like this style of 🥘

[@DaPainterDude]

Party Chicken- 12 inch cast iron skillet seasoned. One can of cream of mushroom dumped into a mixing bowl. Once can is empty of soup, fill the can 3/4 way full of sour cream, then dump it in with the cream of mushroom soup and mix sour cream in. Set aside. 12 inch skillet- 1 lb of bacon. Cook bacon for one minute on each side over medium heat. Just enough to wake the bacon up and get er juices flowing and thats it! 1 package of chipped beef. I buy mine at Aldi. Take cream of mushroom soup mixture and cover the bottom of the cast iron skillet. About 1/4 of the mixture. Enough to cover bottom of the pan. Take the chipped beef and make 4 separate piles setting the beef piles in the cream of mushroom soup mixture. Then sit a chicken breast on each pile of chipped beef, then wrap bacon around each chicken breast. Usually takes 2-3 strips of bacon per breast to wrap around the whole perimeter of the chicken breast. Take the remaining cream of mushroom and sour cream mixture and pour over top of the chicken breast. Smother ad cover em. You can add chipped beef to the top of each breast if you want to buy an additional package. Bake uncovered for about 45-50 mins @ 350 degree.

[@stevelogan5475]

Pork steaks are a very popular cut of meat here in ky., better than pork chops, and less expensive

[@outdoorcastironcook]

Not only less expensive, but just about as tasty too OCIC

[@gregpapuga9288]

Popular here in STL too!

[@lauracarpenter5283]

looks really yummy! but I think you forgot to add some spice...hehehehehehe. A little hot for us, but we can try it with less peppers. Thanks!

[@ambertwigg1986]

try stuff bell peppers shoved in it to stuffed with a rice and bean mix with pepper top on. makes great pouches of rice. shoved in like the corn cobs, i do corn kernels layers over the potatoes less mess, and i add 1 can evaporated milk plus 2 tbsp flour. to make a gravy like base. cans take up less room ice chest when camping or do bag frozen? ty love it with the cobs to thought my family only made this got it off boy scouts ma said lol my brother is 68 lol old recipe cant remember if had water added dint think so. i reemmber last 20 mins she did biscuits using bisquick and water on top thats when a can of water went in ahh ty

[@cooknonthebrink7965]

Looks great, thanks for the recipe!

[@tomeddy3971]

By the way. . .just about a year ago I did the Pigs in the Cornfield and have a demand for it again this year THUMBS UP to ya.

[@ezrabrooks12]

Looks Good!!I would've had a lot more of that GOOD OLE GRAVY ON MY PLATE!!I know that you wanted to show the food,But soak It down!!My Wife makes something close to this,only with chicken,got to have the gravy!! Gotta do the PORK NOW!!

[@outdoorcastironcook]

Thanks, Ezra

[@SincerePresence]

Looks like that should be 2hrs + 1hr. Looks DELICIOUS !!

[@Yemeko]

great job man look delicious ! :)

[@outdoorcastironcook]

Thanks for the FEEDback \OCIC

[@Coffieman5150]

I'm sorry I just cant understand why anyone wants to eat something that deadens their taste buds and induces diarrhea minutes after eating it. hot seasonings and spices need to be added in minuscule amounts as a flavor enhancer NOT as THE only flavor.

[@Betty1Q]

Thank You for your time. Everything Looks Great!!!

[@jericocabreraasadon4227]

i thought you're going to catch a pig from the cornfield, like the crab from the ocean, and show us how to kill, clean and cook them. hahaha. but those meat you did really looks delicious. too bad i not western i don't know how those taste like.

[@stkdr]

Anytime I see a recipe with "cream of anything", Id rather you just be honest and tell me you cant cook.

[@mikeglamrc]

Holy Smoke. Can't wait till my new dutch oven arrives today. This weekend will be a cook-a-thon and this is definitely on my to-make list. BTW, what campground were you at?

[@outdoorcastironcook]

mikeglamrc We were at a group (reservation only) campsite in El Dorado County, Sierra region of California, called Wolf Creek which sits back from the Union Valley Reservoir.

[@kdhartman44]

Let the corn cool down before ya bite into it!! Words of painful experience I take it! OUCH! GOOD LOOKING RECIPE!!! Thanks!!

[@outdoorcastironcook]

You are welcome OCIC

[@tspriggsabq]

how big is that kettle? oh , 12" . got it.

[@yourface3154]

+Tim Spriggs That's not really what they mean by their #'s...

[@BeAmbitiousNotContent]

wow, that looks fantastic!!! Just a salad on the side and you have all the food groups, Smile! would love to see a blueberry cobbler!! hint! hint!

[@outdoorcastironcook]

Thanks, and have you viewed our video of Blueberry, Apple, Coconut Crumble? I'm sure you'd like that one. Joanie OCIC

[@mrzed2349]

Looks awesome. I'm so friggin hungry right now.holy moly

[@fontunetheteller410]

I didn't even know the cheese soup existed.... bleh

[@bwanasibu4240]

I always maintain that it's a good thing that pork is neither Kosher nor Halaal, or else there wouldn't be enough to go round.

[@spiritual619]

KZbin is amazing. What did we do without it..hmmm??

[@dennislight3086]

Nobody can or will wait for the corn to cool down before you bite into it the first time you make this recipe! I know I wouldnt!

[@DavesIneosGrenadier]

I put on weight just watching this cook. Looks pretty good though for a camp meal. Maybe some carrot, or sweet potato for some colour.

[@outdoorcastironcook]

Sure, why not, Dave. Wife is always wanting to have me eat more vegetables that are red/orange colored. Dean OCIC

[@beingsneaky]

fogcrawler.... lol i thought he said frogcaller... lol

[@waldmeisterbrehm]

love that reciepe!!! greetings from cologne, germany! arthur

[@outdoorcastironcook]

+Arthur Brehm (cologne bushcraft) thanks for the shout out, Arthur. Glad you enjoyed the recipe. OCIC

[@waldmeisterbrehm]

i will cook it at the cabin in my series "camp cooking " and will give credits to you! greetings from cologne, germany arthur 😉

[@outdoorcastironcook]

Thanks for giving us the credits, Arthur, we appreciate it. OCIC

[@AnnaAnnaYes]

Wish there was a variation of this recipe.Not everyone eats spicy food.

[@outdoorcastironcook]

You can find the milder variation of this recipe written out if you click on Show More below the video description. My wife would eat that one Dean OCIC

[@bcaye]

AnnaAnnaYes, you can't figure out how to substitute or reduce the spice? This recipe may be beyond your skill level.

[@AnnaAnnaYes]

No it isn't.Because no question is a dumb one.

[@PanamaDoll1]

WoW...just like I like it! Flavorful!!!

[@HerdingDogRescuer]

Who knew Brian Dennehy knew how to cook with cast iron.

[@I_am_Jeff]

That looked delicious. I'm barely getting into cast iron cooking and I'm enjoying. All your videos are mouth watering. Keep them coming!!! Also, where did you acquire the custom license plate wind screen??? I like it.

[@outdoorcastironcook]

+BEPP 805 Those are just old license plates linked with split ring key rings.

[@MrVejew]

I want a dutch oven now great videos . I'm goona have to try all your recipes

[@outdoorcastironcook]

Let us know how the recipes turn out. OCIC

[@alexregis7673]

outdoorcastironcook maybe a little late now but there are a lot of them at second hand stores and the good thing about that is that they are already seasoned🌆 as always washed thoroughly never ever in the dishwasher

[@chriscastella1232]

Very nice, thank you. I just drank a bowl of mushroom soup from Campbell

[@outdoorcastironcook]

You are welcome, Chris. OCIC

[@heru-deshet359]

Well call me a combine and let me at that cornfield!

[@518pleasure]

wow that was a pot full of goodness!

[@WestKentuckyPrepper1]

Thanks guys. My wife and I are excited to try this.

[@robertallen5686]

that oughta plug me up

[@SuperFourwinns]

Great looking dish!!!!

[@stormthor1]

Wow that looks great

[@Woodscraps-lr5vz]

Production quality isn't great, but maybe that's part of these folks' charm- real people cooking food. I dig it.

[@outdoorcastironcook]

Thanks...sometimes it is hard to juggle the camera while cooking over hot coals, but we enjoy doing it the best we can. OCIC

[@mcleod55]

Why did I watch this right before bed time?!?! Now I'm starving! lol Looks fantastic

[@outdoorcastironcook]

It is fantastic, mcleod55, but you won't experience any bedtime heartburn at least.....lol zzzzz OCIC zzzzz

[@jamespawlowski4310]

Appreciate the way you explain everything,,,I have only one problem. How can this be converted to be cooked inside. We do not camp.

[@outdoorcastironcook]

Did you expand the text to view the full recipe?... It says to bake at least 2 hours at 350F

[@hardykoehler]

Found you only by coincidence! but I am glad I found you! Will definitely have the pigs on the cornfield this weekend! Keep it coming!

[@outdoorcastironcook]

Glad you found us, and we will keep 'em coming OCIC

[@Dr_Peeper_ICU]

Did I see frozen corn? Living in the valley I must admit, that one stings. lol. Looks great! Love to take Fresno State corn up to the Sierra's for camping.

[@outdoorcastironcook]

You may have seen frozen corn, but fresh or canned will work too, Kevin. OCIC

[@TheStillWatchin]

can someone tell me what "creamy mushroom soup" and "creamy cheese soup" is? We do not have this kind of soups here in Germany, at least I have not seen it... And i guess i can use normal cream instead of the creamy mushroom soup? Thanks :)

[@outdoorcastironcook]

Campbell brand soups makes these variations. You need a condensed cream soup and you could Google and see what is available in the markets of Germany. There are many times of "cream" soups....celery, mushroom. asparagus, corn, etc. I don't think regular cream would give it as much flavor as the soup version would. Let us know how your search goes. Joanie OCIC

[@travelingtourers8654]

our new favorite dutch oven meal. had to change spices to Cajun and sweet chilli as in UK spices are harder to get. loved it, thanks very much for sharing dutch oven ideas and information :-)

[@outdoorcastironcook]

You are welcome, and glad you adapted the recipe for yourself. OCIC

[@petemoss8245]

How much liquid did you put in? All the soups were condensed? there HAD to be water or milk ? The corn nor the potatoes would have provided enough moister? A beer or glass of wine perhaps?

[@outdoorcastironcook]

Click on the video description below "Show More" to view the full recipe which you can print out. Joanie OCIC

[@dannysunay4386]

That, looked AMAZING!!! Wish I could have been there!

[@outdoorcastironcook]

Thanks, Danny...it is a great meal for a potluck. Next time ;) OCIC

[@ezekielfrranks1314]

That looks like it'd burn the chrome off a trailer hitch. Hotter than my 3rd grade reading teacher. But I tried it and not near as fireball as the spices make it sound. Tasty and filling. Thanks for the recipe!

[@outdoorcastironcook]

You are welcome, Ezekiel. OCIC

[@Mr.56Goldtop]

Yes looks great! I'll bet it tasted even better! But the pork steakscare too fatty for my taste, so I'd swap those out for thick cut pork chops or country style spare ribs. More than likley those flavored sausages would be hard to find.

[@outdoorcastironcook]

It was grEAT What is great about our recipes is that you can adjust them to suit your tastes/ingredient availability OCIC

[@wallydat1]

Looks good, but don't you need some salt with the potatoes?

[@IamChrisL712]

Never heard of this but I'm gonna give it a go. You've got yourself a new subscriber. Great job.

[@outdoorcastironcook]

Thanks for the sub, Slab. Let us know how it turns out when you make it. OCIC

[@bloodboneoutdooradventures724]

Looks like good hunting fuel. I would call it "pigs in a potato field" hahah

[@outdoorcastironcook]

It's a hearty meal alright. OCIC

[@grenaldalves]

lovely looking recipie have ull tried putting mushrooms in it

[@outdoorcastironcook]

Mushrooms would be great in it OCIC

[@63willys231]

As always.... a woman has to put a obvious word in 🤤

[@FrankGreenway]

I used to have a cast-iron Dutch oven and don't know what happened to it. Think the ex-wife has it. She used to make some delicious chilli on it in the Franklin cast-iron wood stove.

[@outdoorcastironcook]

Ask the ex if she uses it, and if not, maybe you can get it back (or at least temporary custody ;) Try our lentil chili for a change of pace. Joanie OCIC

[@kanakamaoli7140]

I subscribed at the 1st can of cream of mushroom sauce...you can cook a strangers used underwear in it and ill probably eat it hahahahahahaha...

[@outdoorcastironcook]

Dean likes to do pork chops with a can of mushroom soup for a really fast dinner. Joanie OCIC

[@kanakamaoli7140]

I do a lot of different quick meals with cream of mushroom soups, you can add it to anything and call it a meal...my favorite is hamburger or chicken and rice with a can of cream of mushroom!

[@DrScience-te3lc]

Kanaka Maoli yeah cream of mushroom soup would make shit taste good.

[@oldbaldfatman2766]

Mom did the same thing, also with chicken thighs, served w/mashed potatoes or rice.

[@BitterBetty76]

Kanaka Maoli 😂😂😂

[@fitzpreacherfarm6826]

Wonderful looking fish. Thanks for sharing

[@outdoorcastironcook]

You bet, OCIC

[@Instantphojo]

Fantastic! Fall is coming & thinking of making this for my church buddies, thank for sharing!!

[@outdoorcastironcook]

Instantphojo it is sure to be a hit, especially if they are partial to spicy foods. If not, try it anyway but tone down the amount of hot you put in it.

[@donovangladden9074]

Brown the pork steaks before adding , use fresh jalapeños, you are welcome.

[@outdoorcastironcook]

Thanks for the suggestion, Donovan. OCIC

[@Franknank]

What type of pork sausage did you use? Not breakfast sausage or Italian, so what do you recommend?

[@outdoorcastironcook]

In this recipe we did use mild Italian sausage (N.Y. style roll), and that is what I recommend. Click on SHOW MORE below the video description to see the recipe. OCIC

[@Khamomil]

This recipe is fantastic. The food is always tastier simmered for hours on low heat, I just regret you're eating out of disposable plates because the meal in itself is a lot more enjoyable when eaten out of earthenware. It's worth the chore of washing the dishes afterwards.

[@outdoorcastironcook]

Thanks for the tips!

[@davidwadsworth8982]

Folks, this soooo much better than porn.

[@tcincanada1483]

with all the hot spices and jalapenos was it quite spicy ? it looks amazing but cant handle really spicy ...

[@outdoorcastironcook]

Neither can my wife, and she commented it was too spicy for her. Cut back on the jalapenos and cayenne and that should do it. If you click on the "Show More" below the video you will find the recipe there. I wrote to leave out some of the spice ingredients (optional) if you want it milder. Dean OCIC

[@Greywuylf]

In the pot, this is the most disgusting food I've ever seen.....served on the plate, my mouth watered. Gonna have to try this!

[@outdoorcastironcook]

Let us know how it turns out OCIC

[@bblrltd13]

Why does every recipe have to have onions? Some of us are allergic to onions. Can we not find something else to replace the onions, like green peppers or something? Almost every recipe I look at has to have those darn onions in it!!!

[@outdoorcastironcook]

You can certainly substitute bell peppers for onions in this recipe. OCIC

[@GPgundude]

There just aint no way that could be bad !!! Thanks for sharing !!!

[@outdoorcastironcook]

My pleasure, Tony and you are welcome OCIC

[@crystalthomas2980]

Hello, could you make all the items you cook outdoors the same way indoors as well??? Would the test be the same, or no, because of the heating methods?

[@outdoorcastironcook]

Crystal Thomas Most all of our recipes could be made indoors, except for the ones which require grilling (must have a grill on your stove like a JennAir) or smoking meats. If a recipe calls for baking at 350 F, then you can do that in a conventional stove/oven. The skillet dishes would probably be the easiest to duplicate indoors. Joanie OCIC

[@maryloumader-pipia9698]

If you used beef instead of pork this reminds me of Jewish cholent. Of course I will use the pork thanks for this great recipe

[@outdoorcastironcook]

You are welcome, Marylou. OCIC

[@sharonjones7498]

We aren't campers, but I think you could do this in a slow cooker. I'm going to try it ans I'll let you know how it does.

[@outdoorcastironcook]

Thanks, Sharon. You can do it in a slow cooker, just make sure the meat gets to a proper internal temperature or brown it up some before hand. OCIC

[@dannypreece8932]

I've come back to this video for a refresher. I made this when you first showed it and fell in love with it. I'm writing to ask if you use Kingsford Professional briquettes? I understand they last longer and are hotter. I've ordered some from Amazon as I'm getting back into DO cooking, haven't done any in a long time since I primarily cook just for myself. Really like your channel and have been subscribed for a long time. I see where you're getting back to making videos, glad to see that. God bless and I'll be looking for some new recipes.

[@outdoorcastironcook]

Hey Danny, We only use the Kingsford Professional when doing specialty breads, when baking with high heat. For everything else, we use Kingsford Original, which gives you an hour before coal changes. The Professional averages 30 minutes before a need to swap out, if needed.

[@dannypreece8932]

@@outdoorcastironcook Thanks for the info. I've mainly used Kingsford Original myself and have been very satisfied with it but, I had seen information that the Professional lasted longer and gave more heat. I know people in competition use Professional. I've tried lump and other brands but always come back to Kingsford. Keep up the good work and keep me cooking with cast iron.

[@jeffbyrd7976]

I will try this, but exchange the jalapeños for Green Chili.

[@outdoorcastironcook]

Let us know how they turned out, Jeff. OCIC

[@carlosm307]

Looks amazing

[@bitchy_bitch5909]

I'm originally from NYC but lived around mexicans in AZ, & hillbillies in N.W. AR for about 1/2 of my life. I LLOOOOVE southern cooking & hillbilly cooking; and yes; there is a big difference! When the Irish, Scotts, Polish, Czechs, Germans, & Italians shared recipes amongst each other; different types of southern cooking came about. Remember-those folks lived in very hard times therefore: they made do with all they had and could get. Today we have an abundance of what was scarce back then, the recipes of our forefathers are todays blessings. To alot of folks out there; it may not sound right, or look pleasant at first; but do as they say and follow directions, and you will discover that YOU are the best chef on earth! I'm from NYC & my faves are Irish, German, Polish, English, Turkish, Indian, & Thai food. Whether it's toad in a hole, biscuits & gravy, shepherds pie, or a georgian BBQ, you can always find GOOD food at its best. Remember: once you learn to cook for you, YOU are the best chef in the world!