GIVEAWAY – Cookies for Kids’ Cancer

GIVEAWAY DETAILS:

The fine people at OXO have provided me with a couple free products to use and give away in exchange for helping spread the word about “Cookies for Kids’ Cancer“.  This means I have one additional OXO “Good Cookie” Spatula to give away to a lucky reader.  All you’ve got to do is submit your favorite cookie recipe to me by email: jim@512foodblog.com  before the end of 2011.  At that point, we will randomly select one lucky winner from our applicants.  The winner will be notified by email, followed by having the OXO “Good Cookie” Spatula mailed directly to you (Restricted to within the continental United States).

ABOUT COOKIES FOR KIDS’ CANCER

The main reason that over 25% of kids diagnosed with cancer do not survive is because of a lack of effective therapies, due to a lack of funding.  Cookies for Kids’ Cancer helps to provide inspiration and support in fighting pediatric cancer, as well as helping to raise over $150,000 in funding to date.

HOW YOU CAN HELP MAKE A DIFFERENCE

The purchase of every Limited Edition “Good Cookie” Spatula helps OXO suport Cookies for Kids’ Cancer, as 50% of profits benefit pediatric cancer awareness.  To purchase, visit your nearest Bed Bath & Beyond,  Amazon.com, or go to their websites store locator.

For more ways to help, visit www.oxogoodcookies.com where you can find more details about getting involved, whether its sending virtual cookies, hosting a bake sale or fundraising event, or making a cash donation.

Buy a couple this week to use as stocking stuffers, and feel good about yourself knowing that you helped make a difference by supporting this great cause.

How To Reseason Cast Iron

Search the internet or ask a friend and you’re sure to find many different techniques on how to season a cast iron skillet.  I think the biggest variation is in the type of oil to use during the seasoning process including anything from olive oil, to animal fats, to crisco, and almost any other type of cooking oil out there.  The type of oil used DOES matter and I’ll try to explain why without boring you with things like the oil’s smoke point, free radicals, or polymerization.

Cast Iron Skillet - After being reseasoned

What you’re ultimately trying to do is seal the pores of your cast iron to keep water from penetrating into it, and create a nonstick surface which is both slick and hard (insert joke here).  The ‘Seasoning’ that forms on your cast iron is from a process of ‘Fat Polymerization’ in oil.  And to create a long lasting seasoning, you want to use an oil which forms the hardest coating possible.  To achieve this, you want to use Flaxseed Oil.

Flaxseed Oil is the food grade equivalent of Linseed Oil.  Linseed Oil is commonly used by artists and woodworkers because it is a drying oil which transforms into a very hard, protective coating.  Flaxseed Oil is a bit expensive and may be difficult to find in retail stores, but put in the effort to find it.  I bought mine at Wholefoods, and I’m sure any quality natural foods store in your town will carry it, or order it online.  I would not recommend skimping and using Linseed Oil though, as it is NOT a food grade oil.  It is possible to do this with lower grade oils, but you will have a surface which is softer, less non-stick, and prone to wearing away quicker.

After some thorough research and reading I have found what I feel to be the best method possible.  Here is what is recommend:

STEPS

1. Thoroughly cover cast iron skillet with spray on oven cleaner and let sit for 30 minutes.  Scrub cast iron with the abrasive side of a dish sponge to remove as much built up rust and grime as possible.  Wash with dish soap and hot water to remove all of the cleaner, then rinse thoroughly with hot water to ensure there is no remaining cleaner or soap.  Towel dry.
2. Place skillet in oven and heat to 200 degrees for 30 minutes.  Let cool to room temperature.  This is an important step, as doing this ensures that no water is present on, or in the porous surface of your cast iron skillet, which can cause your surface to rust and deteriorate quicker.
3. Pour 1/2 tablespoon Flax-Seed Oil into skillet and thoroughly coat the entire skillet, inside and out by rubbing it in with a cloth rag.  You don’t need a lot of oil, as you’ll notice that a little goes a long way, and you don’t want your pan dripping with oil.  You want your pan to be completely covered with a very thin coat of oil, this will help ensure a flat, smooth surface for optimal cooking.
4. Place skillet upside down on a rack in the center of the oven.  Do not pre-heat oven.  Close the oven and turn it up to 500 degrees.  Once your oven reaches temperature, it needs to remain inside the over for one hour.  If you don’t want to monitor it, just set your timer for 75 minutes and walk away.  Once your timer goes off, turn off your oven and let the skillet and oven return to room temperature, without opening the oven door.  This will take about 2 hours.
5. Remove the skillet from the oven and repeat steps 3 & 4, four more times, for a total of 5 coatings, minimum.

At this point you will have a superbly seasoned cast iron skillet with the smoothest, hardest, non-stick surface possible.  Mine actually turned out so nice, they look like they could be hanging up in a store for sale.  It’s really not that hard of a process, just repetitive and a little time consuming.  So, start shopping for your cast iron at thrift stores, garage sales, etc., where you can buy an old rusted piece for a couple dollars and turn it into a killer new addition to your kitchen.  If you have a chance to try this yourself, please leave a comment and let me know how your cast iron cookware turned out.

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Ugly Drum Smoker

About a year ago I stumbled across something called an “Ugly Drum Smoker” or “U.D.S.” for short.  Basically a homemade smoker made from a 55 gallon drum, standing upright.  Most of the parts needed to construct your own U.D.S. are easily obtainable and relatively cheap.  What drew my interest the most was the DIY nature of this smoker, as well as the freedom to customize your project any way you feel fit.  As I continued researching I found that there is almost an underground society on the internet that loved these things.  I found website after website promoting the versatility, ease of use, and success people were having with these.  It didn’t take long until I decided that I had to build my own.

Of all of my research and websites visited, the most thorough information was from The BBQ Bug’s Website.  I followed the general design and guidelines listed, and made some custom tweaks and changes as I went. Their info is very detailed and informative, so I’m not going to go into full detail on my build out.   I did everything myself except for the fire basket, which I had built/welded from my buddy Matt at Slight of Hand Metal Works.  BTW – He does great work, so check out his website and if you ever need any type of metal work done give him a call.

 

I have used the U.D.S. three times thus far, with great results.  I have been able to easily keep a regulated temperature anywhere between 225-275, based on my air intakes and exhausts.  With a full load of charcoal and wood chunks in my fire basket  I have been able to keep it at these temps for at least 12 hours.  Even after 12 hours these was still a decent amount of fuel left that would probably provide at least a few more hours if needed, so it should be perfect for anything requiring extended periods of smoking, briskets included.

Check out the slideshow below for pics from the first few cookouts.

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