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outdoorcastironcook
United States
Registrace 18. 02. 2010
"It's All About Eating Good In The Great Outdoors!!!"
We are a husband & wife cooking team. We share our cast iron recipes, so you can enjoy good meals while having fun outdoors. We also share the natural beauty of the locations we go, with scenery clips in our webisodes.
Each recipe, along with other useful information, is located in the video description, located below the video player.
Non subscribers will see our latest promotional webisode while viewing our channel page.
Subscribers will see our current webisode, while viewing our channel page.
We upload new videos on a weekly basis.
Please subscribe, hit the like button and join in on the fun!!!
Thanks for stopping by!!!
Dean & Joanie
OCIC
Note: Several folks have stated that they can only see the first line or two of our recipes...
While watching on the CZcams page, click on "See More" to expand the recipe.
If the video has finished playing, click on "About" to make "See More" reappear.
We are a husband & wife cooking team. We share our cast iron recipes, so you can enjoy good meals while having fun outdoors. We also share the natural beauty of the locations we go, with scenery clips in our webisodes.
Each recipe, along with other useful information, is located in the video description, located below the video player.
Non subscribers will see our latest promotional webisode while viewing our channel page.
Subscribers will see our current webisode, while viewing our channel page.
We upload new videos on a weekly basis.
Please subscribe, hit the like button and join in on the fun!!!
Thanks for stopping by!!!
Dean & Joanie
OCIC
Note: Several folks have stated that they can only see the first line or two of our recipes...
While watching on the CZcams page, click on "See More" to expand the recipe.
If the video has finished playing, click on "About" to make "See More" reappear.
Chicken Pot Pie
Chicken Pot Pie
(For a 12" - 14" Camp Oven and a pie pan 6-8 servings)
If your cast iron pie pan has no handles or you're using a tin pie pan use a 12" oven. If your pie pan has handles, use a 14" oven
You will also need a large or deep skillet. A chicken fryer works best
Ingredients for filling:
2 tbsp. butter
1 cup finely chopped white onion
1 dozen baby carrots, cut into 1/2" coins
2 stalks celery, cut into 1/2" slices
1 can sliced mushrooms, drained (6 oz. can)
3 tbsp. all purpose flour
1/4 tsp. fresh ground pepper
1/8 tsp. salt
1/2 tsp. dried thyme (or savory leaves)
1/4 tsp. tarragon (or parsley)
4 cups cooked chicken, diced
1 pkg. 10 oz. frozen baby peas, thawed
3 cups chicken stock.
Directions:
1. Start by prepping briquettes for your choice of skillet. We use a lid inverter with the chicken fryer. (You can double layer the briquettes and the lid inverter helps hold them in place) If your skillet gets too hot, simply hold it above the coals for a bit. Also, count out your briquettes for the camp oven, 36 total (12 under the oven wall and 24 on the lid if you're using a 14" oven and have them ready to light)
2. To make the filling, heat the butter with the skillet and add the onion, carrots and celery. Cook them 8-10 minutes with gentle stirring, or until they soften. Add the mushrooms, stir and cook 4-5 minutes. Sprinkle on the flour, pepper and salt. Stir to mix thoroughly, cooking for 3 minutes. Add the chicken stock, thyme and tarragon. Bring mixture to a boil and cook until thickened, several minutes longer. Stir in the chicken an thawed peas. Scrape the mixture into a large bowl and set aside.
3. Preheat the Camp Oven. 36 total briquettes for a 14" oven, 12 under the oven wall and 24 on the lid. For a 12" oven the total coal count is 29, 10 under and 19 on the lid.
4. If using a pastry crust, decide if you want a top crust only, (as shown in the video) or if you want a bottom crust, followed by filling and a top crust. You can either us premade crust dough or dough from scratch. See other recipes to make pastry dough from scratch. Other recipes are given for a biscuit and mashed potato toppings as well.
5. Place the filling into the pie pan. Invert dough over filling, pressing dough firmly to pie pan edges to form a seal, trimming off any excess dough hanging over the edges of the pie pan. You may want to use strips of foil to shield the edges of the dough from browning too rapidly. Cut vent slits in the dough to allow filling to vent when baking the pie. Quickly place the completed pie into the preheated oven. Cover the pie immediately with the oven lid to mitigate heat loss. Bake for 25 minutes, rotating the lid and the oven one time to ensure even heating. Change coals every hour, if needed. (We were in a canyon and experienced high winds, so we did have to change the batch of coals) If need be, you can remove the foil around the edges if you notice it's taking a long time to brown the crust.
6. Check for doneness after baking a total of 30-35 minutes. The crust should be golden brown and filling bubbling. Trust your nose, you should be able to smell it baking, to know when you need lift the lid to check doneness. When done, remove pie pan from the oven to cool slightly before cutting into the crust. Enjoy!!!
Webisode Index:
0:00 Intro
0:32 Opening
01:23 Pantry Box
03:00 Pie Filling
08:19 Baking the Pie
13:26 Eating the Pie
14:21 Closing
15:28 Outro
15:58 End Screen Link
16:18 The End
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
www.lodgecastiron.com
Camp Chef
www.campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com/
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
www.epidemicsound.com/referral/i3zn3v/
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazened with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
czcams.com/users/lsrtv (Northwest Racing on LSRTV)
czcams.com/channels/Y6eNSLUTylj0JdTjakw-og.html (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest Arca on LSRTV
Sunday - Medieval Racing on ESBN
(For a 12" - 14" Camp Oven and a pie pan 6-8 servings)
If your cast iron pie pan has no handles or you're using a tin pie pan use a 12" oven. If your pie pan has handles, use a 14" oven
You will also need a large or deep skillet. A chicken fryer works best
Ingredients for filling:
2 tbsp. butter
1 cup finely chopped white onion
1 dozen baby carrots, cut into 1/2" coins
2 stalks celery, cut into 1/2" slices
1 can sliced mushrooms, drained (6 oz. can)
3 tbsp. all purpose flour
1/4 tsp. fresh ground pepper
1/8 tsp. salt
1/2 tsp. dried thyme (or savory leaves)
1/4 tsp. tarragon (or parsley)
4 cups cooked chicken, diced
1 pkg. 10 oz. frozen baby peas, thawed
3 cups chicken stock.
Directions:
1. Start by prepping briquettes for your choice of skillet. We use a lid inverter with the chicken fryer. (You can double layer the briquettes and the lid inverter helps hold them in place) If your skillet gets too hot, simply hold it above the coals for a bit. Also, count out your briquettes for the camp oven, 36 total (12 under the oven wall and 24 on the lid if you're using a 14" oven and have them ready to light)
2. To make the filling, heat the butter with the skillet and add the onion, carrots and celery. Cook them 8-10 minutes with gentle stirring, or until they soften. Add the mushrooms, stir and cook 4-5 minutes. Sprinkle on the flour, pepper and salt. Stir to mix thoroughly, cooking for 3 minutes. Add the chicken stock, thyme and tarragon. Bring mixture to a boil and cook until thickened, several minutes longer. Stir in the chicken an thawed peas. Scrape the mixture into a large bowl and set aside.
3. Preheat the Camp Oven. 36 total briquettes for a 14" oven, 12 under the oven wall and 24 on the lid. For a 12" oven the total coal count is 29, 10 under and 19 on the lid.
4. If using a pastry crust, decide if you want a top crust only, (as shown in the video) or if you want a bottom crust, followed by filling and a top crust. You can either us premade crust dough or dough from scratch. See other recipes to make pastry dough from scratch. Other recipes are given for a biscuit and mashed potato toppings as well.
5. Place the filling into the pie pan. Invert dough over filling, pressing dough firmly to pie pan edges to form a seal, trimming off any excess dough hanging over the edges of the pie pan. You may want to use strips of foil to shield the edges of the dough from browning too rapidly. Cut vent slits in the dough to allow filling to vent when baking the pie. Quickly place the completed pie into the preheated oven. Cover the pie immediately with the oven lid to mitigate heat loss. Bake for 25 minutes, rotating the lid and the oven one time to ensure even heating. Change coals every hour, if needed. (We were in a canyon and experienced high winds, so we did have to change the batch of coals) If need be, you can remove the foil around the edges if you notice it's taking a long time to brown the crust.
6. Check for doneness after baking a total of 30-35 minutes. The crust should be golden brown and filling bubbling. Trust your nose, you should be able to smell it baking, to know when you need lift the lid to check doneness. When done, remove pie pan from the oven to cool slightly before cutting into the crust. Enjoy!!!
Webisode Index:
0:00 Intro
0:32 Opening
01:23 Pantry Box
03:00 Pie Filling
08:19 Baking the Pie
13:26 Eating the Pie
14:21 Closing
15:28 Outro
15:58 End Screen Link
16:18 The End
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
www.lodgecastiron.com
Camp Chef
www.campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com/
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
www.epidemicsound.com/referral/i3zn3v/
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazened with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
czcams.com/users/lsrtv (Northwest Racing on LSRTV)
czcams.com/channels/Y6eNSLUTylj0JdTjakw-og.html (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest Arca on LSRTV
Sunday - Medieval Racing on ESBN
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It's so good to see you back again! 😀
Great job Dean and Joni and the Chicken Pot Pie looked perfectly done in the John Wayne Cast Iron Cooking Dish. That was a great recipe. Thanks for sharing with us. Looking good around there. Fred.
Thanks so much, Fred! The high wind was a challenge for us. We robbed coals from under the oven and moved them to the lid to get the job done, instead of needing to change all the coals. Saved us about an hour and it was delicious!!!
On a cold 🥶 or chilly 🥶 day or night, nothing says stick to your ribs, comfort food, like a good and hearty ❤Beef Stew. That looked amazing. I like the idea of the paste, even though , still a bit Leary of the Anchovies. I’m ready to be over of that, hopefully. Lol.😳. Now you need to do a cornbread recipe video, probably again 😁. NicelY Done. Thanks for sharing. 😎🇺🇸
Love the sunset and soundtrack. Always love the scenic backdrops. NicelY Done. Thanks for sharing. 😎🇺🇸.
I cant believe that i miss this video, when it came out. Woo Hoo ! NicelY Done. Thanks for sharing. 🇺🇸😎.
Time to do a cast iron rutabaga meal ... proper cooking time and temperature ... and rutabagas loose all of their heritage bitter taste (especially using baking soda in an overnight marinade or included into the liquid ingredients), turning into something sweet, buttery, and (tur)nippy. Roasted rutabaga with a side of boiled ruta greens ... and black garlic
Olivia already took care of the Rutabaga deal... She pickles them!!!
@@outdoorcastironcook Picled rutas ?! Never heard of them. Gonna have to look that one up !!! Wonder how they taste ?
Mmmmm. Chicken Pot Pie, one of my favorites. This, not only was simple, but looks YummY. I’m a little curious, as to why that you chose not to use the pie shield ? Because you were using the Dutch Oven ? NicelY Done. Thanks for sharing. 😎🇺🇸.
Grumpy, We ditched the shield because of the windy conditions. It wasn't needed and we were looking to get as much heat as possible to get that crust to brown, even robbed the coals from the bottom and added them to the lid. lol Also most folks don't have a shield, but foil is handy and more easily used by all.
Oh man ... to have some wild shrooms in that mix would take it over the top. Some morels, king boletes, chanterelles, even some good-sized horse meadow mushrooms, some sand dune shrooms, chicken of the woods, turkey tails, mmm mmm mmm
John... Yep, this dish works so good to use, "what's on hand."
With this insane bay area heat dome coming to hit us (90+ - IN - the Bay) ... I need to have that beard to shade my face ... so keep the jungle brush for awhile, especially in all of these summer UV 10 rated months (and lumens are up to an arc welder of 15,000 - 30,000 brightness !!!), and save yourself both razor cuts and sunburned skin ... and keep on eating good in the great northwest.
We'll be heading to Bigfoot Country again soon and I'd like to keep it for that webisode, but I think I will need to shed my antlers before then. Besides, I can eat a big steak so much faster without the beard. lol
@@outdoorcastironcook yeah, but walking into Wookie-ville might get you a quick kidnapping by a stinky lover and their fresh kill dinners up there !
Maybe I will try this soon
Do it... It will forever change your coffee habits. lol
@@outdoorcastironcook thanks very much for the motivation 🤣🤣🙏☺️
@@outdoorcastironcook Finally did it yesterday and cup taste today, and it works. coffee taste like a pro with a proper bean quality
Have just 1 questions how do you get this to print
Copy the text using your mouse and paste /save to a document.
I think that it only works if you use a computer. We Don't have one just our cellphone but thanks
Great video. Thanks Dean
Thank you for the class!
Glad you liked it!
loving the voiceover
Not scrapple
This is the best video explaining, from start to finish, razor clamming! I have watched dozens of videos and no other video explains so succinctly, with as thorough information explaining every step, yet very simple to process. Thank you so much for this! I can't wait to go clamming soon 😊
Thank You!!! I'm looking forward to digging some more clams as well.
How BEAUTIFUL, Delicious and MegaHEALTHY. Most GORGEOUS Recipe. Thank You so Much. Truly LOVE this 🙂
Wow what a beautiful intro. The shape of beef looks like a tri-tip.
Hey Bob, Yup, Tri-Tips are easy to spot and the dish was wonderful, fresh seasonings took it to the next level.
No tasting😢. You might want to think about tasting on future videos. Lots of flavors. I hope you liked your cook. Blessings
Looking Good in the Great Outdoors Dean and Joni, great recipe . Turned out scrumptious looking too. Thanks so much for sharing with us. Love your back yard and the camera work and of course the editing. Keep it up and thanks for the fun too. Fred.
Our pleasure, Fred!
Hey !!!! Whose that old miner standing next to Joannie ??? Looks like a long lost original 1849er - with a 175 year old apetite as well !!!
The cool weather is dissipating fast... Summer is just about here. Will be back to my baby face soon. lol
@@outdoorcastironcook watch out for those razors baby face - otherwise you will look like a 175 year old razor cut up bandaged baby face.
Wet brining with baking soda can be used to tenderize steak by raising the meat's pH levels, which makes the meat fibers less tight. This process is known as velveting. To marinate a steak with baking soda, you can: 1 - Mix 1 teaspoon of baking soda with ½ cup of water for every 12 ounces of meat. Don't overdo the baking soda ! 2 - Sprinkle the baking soda on the meat and rub it in 3 - Put the meat in a glass bowl or zip-top bag. Turn over, as needed, fully marinating all sides of the meat. 4 - Refrigerate for at least 3 hours or overnight 5 - Rinse the meat. 6 - Cook or bake per recipe. You will have tender pull-apart meat like no other. Not dry and jerky-stringy tough - but delicious, tender, and juicy.
still need to john-shellac that black beauty ...
Already salivating before the vid starts .... yeah, yeah, yeaaaaaaahhhhhhhh
I said, just give me a spoon... When she was stirring all those aromatics around. lol
When I get the beans cooled enough to put on in my mouth, I bite down on one and there is where you will get the taste of the roast you just did. It will tell you then if you did a good job or not.
Beautiful
Other than that, I believe this recipe is probably the best I’ve seen yet. I would love to try a piece of this licorice
Why does anybody sift flour anymore.? That was back in the day when sifting was important before we have already shifted flour at the stores lumps does not get in flower unless it’s straight from the grain.
just coming back to say i still make this
Chicken cattorie
I love scrapple. This recipe looks really easy. I’m going to have to try and make it.
very nice! thank you for sharing!
Missing a huge part of the process of hanks
Oooooo! Looks so good!
Congrats on the 15 year’s & 11 million views.
Thank you so much! OCIC
Nice beard
Easier than shaving.....lol
Love your videos! Dean you look great with the beard!
Kept me warm during winter, and now that's it is spring the razor is "broken".
Joannie is a Master in the Art of Cooking ; Dean (and myself) are Masters in the Art of Eating ...
John, that is the Italian way. Twice blessed in the arts.....once in the art of cooking and twice in the art of making an outstanding meal to eat. Joanie OCIC
Time for everybody to get their "ON"s on. Time to COOK ON !!! ... and time to EAT ON !!!!
Thanks Dean and Joanie for a Blast from the Past. Looks good, stay safe and keep on sharing with us. Fred.
Our pleasure, Fred!
Always a pleasure to share a few moments with you in the great outdoors. Thanks for sharing. 👍👍👏👏🇺🇲
Glad you enjoyed it. Our pleasure to share with you.; ) Joanie OCIC
always being a fan of chicken thighs (best chicken part) XDD
Yep, one of the easiest to fix and very economical. OCIC
I made an E-tank using a 100watt HF solar panel. Connect the rusty part to the black lead, the sacrificial metal to the red lead. Let the power of the sun do the work! No more rust. Finish the restoration process as normal.
❤nice video. Thank you
Why is everything I love in Humboldt county?!
Maybe because it's all about being behind the Redwood Curtain?
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.
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.
@@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.
Sounds good, folks. I'll be waiting!
Thanks, cuz good things come to those who wait.....OCIC
Time to get that cast iron all John-ned up and shellac coated and roaring into a new season of NorCal and PNW cooking !
Been telling some people about the salmon candy, and putting America's Test Kitchen to task for making salmon lox, and how to properly do it PNW style, with paper towels, sugar/salt, alder or cedar pressing boards, honey glaze, pepper ...
Joannie ... what does Fogcrawler have on his face ? Did Dean get into the sugar cookie dust again ? Hahahahahaha ....
John, we claims his razor is broken and hasn't gotten around to buying a new one...that's his story and he's sticking to it! Joanie
@@outdoorcastironcook NAIR does wonders, but don't put on top knot - else looking like a turnip ! And a BIC lighter near those extraneous protein fibers getting singed and going up in smoke instantly cures problem hairs !!!
Yeahhhhhhhh .... black garlic !!!!!