Saturday, January 23, 2016

Is this thing on?

Still alive, still cooking, might post more content. Hope everybody is doing well and Happy 2016.

Saturday, December 18, 2010

The Missing Money Shot

What the hell...It turns out I did have a photo of the Chicken and Sausage stew mentioned in the previous post.


Sunday, November 7, 2010

BS&R Century 10 inch Deep Camp Oven

A cute little Camp Oven followed me home. The oven you see in the middle was made in the 1960s by the Birmingham Stove and Range company as part of their Century line. The oven is a 10" DEEP CO and this is a size that is no longer made. (Maca comes close with their 9" and 11" Deep ovens)

You can see how this oven compares in size to my Lodge #8 and #10 Camp Ovens.

Another view showing the additional depth of the Century. The lid also has more of the historic flared shape that you see on truly old Camp Ovens.

The Century was welcomed to the fleet with a maiden voyage of Chicken & Sausage Stew.

All that stuff went into the Century and it was good. Being a crappy blogger I have no photos of the finished stew or any action shots of the oven cooking.

It got dark. Early. Why we still do this DST crap is beyond me but it is what it is.

My upcoming travel schedule is busy so until my next belated half assed post I'll just wish everyone most of you a happy Thanksgiving.

Saturday, June 12, 2010

Big Iron - Wagner Ware Pie Logo #14

It has been raining a lot here. The grills and smokers are cold and wet so the last few days have given me a chance to move a piece of old cast iron from the project pile to the electrolysis tank.

This project is a monster. A number 14 skillet is a massive piece of cast iron. This one is 15 1/4 inches in diameter, 16 5/16 inches from ear to ear and 21 3/4 inches long from lifting tab to the end of the handle. Weight is right at 10 pounds.

This one also happens to be a fairly scarce Wagner Ware Pie Logo 1064. These were produced in the 1920s and as with all the older, larger skillets, it can be a challenge to find one that hasn't been warped or bowed. This piece shows its age and the underside is a little rough from some surface rust but it does sit perfectly flat and will make a fine skillet for truly big jobs.

For comparison sake I placed a modern Lodge 10.25" (the most common size) skillet inside the no. 14. 

This skillet just came out of the electrolysis tank this morning so it isn't fully seasoned but even with some minor underside roughness it is an attractive piece of casting and history.

Tuesday, June 1, 2010

Skillet Porn - Sizzling Lodge on Lodge Action

Fajitas were on the menu. After the marinated flank steak left center stage on the Lodge Sportsman's Grill there was still plenty of heat left in the coals to handle an ancient Lodge #9 full of onions, peppers and jalapenos.

Tortillas and corn on the cob followed but hunger + recent disinterest in blogging got the better of me and I stopped taking photos.... If you want to see another post about this grill (with videos) see this one.LINK

Now that it's warm outside I just can't see cooking indoors so whatever I post will be most likely be grilling/ barbecue related.