I haven't seen you phone # for the recipe yet, you do understand I was kidding about the 17HMR. I need to get in touch with my old horseshoer, I need to build a few of those trivets. Just received a Camp Chef 13" square Dutch Oven, holds 8 quarts. I'll sand off the 'pre-seasoning' from the bottom, the lid has ridges like a chicken fryer, I don't know how to remove that, maybe put it in the oven on clean.
I set my ovens in a galvanized oil drain pan. It has about 3"sides to slow the wind and keep the coals and ash from escaping, a 12" easily fits.
I knew you were kidding and I appreciate the gesture, we just try to keep any personal info off the net.
How about I PM you my phone number, will that work or is there some other way? I just get too frustrated trying to post pics on this web site, even though I've read the directions many times.
I received a Camp Chef 13" square Dutch Oven. I used a `5" round Velcro type Craftsman sanding disc w/ 80 grit paper to sand the factory 'seasoning" off. I didn't attempt the lid, due to the ridges. It took less than an hour, I used some other sanders, flat orbital with 60 and 80 grit. It didn't all get removed but it was smoothed up a great deal. Now on the barbecue getting seasoned with Crisco, I'll do at least 3 layers. Watch Kent Rollins on YouTube for more info.I know what you mean about pot luck dinners. I brought my homemade mac n cheese to our gun club pot luck one year. Ever since then, when the pot luck comes around, I get volunteered to bring a big pan of it. Same thing with my chili, but think I broke them of that. I like it spicy, lets say, but others not so much
