Sunday, September 14, 2014

TRASH CAN TURKEY (Aluminum Stock Pot method)

Cooking Trash Can Turkey



Wow!  What a great week we had camping and cooking with the Las Vegas International Dutch Oven Society members.  We had some of the best November weather we could have asked for.  We camped and Dutch Oven cooked at Calville Bay campground.  This campground is located in the Lake Mead NRA, just east of Las Vegas, Nevada.  We had no wind, daytime temps in the mid seventy degree range, and great sleeping temperatures of the low forty degrees.

This group meet-up was the annual Thanksgiving Dutch Oven Gathering (DOG).  A pot-luck of Dutch Oven baked treats.  With over 30 people attending, this event turned out to be over the top on variety and tastes.  Traditional Thanksgiving menu items all baked with charcoal.  As a member stated...."The worst thing I ate, was really good"!


While camping over the few days leading up to the meal event, I occupied my time Dutch Oven baking a loaf of bread, 2 batches of dinner rolls, and a pumpkin pie.  I topped out the cooking by doing a "Trash Can Turkey" the day of our DOG (Dutch Oven Gathering).

I had seen Trash Can Turkey roasted, using an inverted midsize galvanized trash can.  On two previous occasions the turkey roasted to perfection, moist, and falling off the bone.  I even participated in the those meals and found the turkey moist and tasty.  My only concern was the galvanized coating particulate could enter into the meat and could cause some type of health issue?  I am not even sure pre-burning a galvanized can will totally remove all the metal coating and make it food safe?  I know there are many out there using the method regardless.  After researching, I found that galvanized metal containers are not considered safe for cooking or food storage.  I am real concerned about using a galvanized trash can. I caution others to do their own research and make their own decision concerning cooking container choice.

Articles I read indicate zinc fumes accumulate in the food.  Additionally the fumes are toxic to breathe.  Zinc toxicity symptoms include diarrhea, vomiting, and fever, starting anywhere from 3 to 12 hours after consumption.

So I set off to try this with aluminum, rather than galvanized.  I would be experimenting with cooking methods and times, on a group of 30 hungry people.  I knew this was not the ideal situation.  But I was determined to try it.  I am happy to report the results where a perfectly roasted turkey....and no one realized my apprehension of cooking this way for the first time.


My hardware of choice was a homemade turkey stand/rack which I had fabricated the week before.  You  want a stand capable of holding a 20lb turkey, keep it from tipping over, and able to hold a soda or beer can for moisture.  For this I used 3 standard size horseshoes and three pieces of 1/2 inch X 12 inch re-bar.  These were welded into the configuration as seen in the photos.  This design proved to work extremely well.  The 12 inch re-bar might even function better a little shorter.  Once this stand was fabricated it received 3 coats of seasoning using the same method as seasoning a dutch oven in your kitchen oven.

The "Trash Can" in my case was swapped out for a commercial grade 60qt Aluminum Stock pot.  I also purchased a lid for it which proved useful after the roasting process.  This pot has about a 3/16 inch wall thickness.  It is 20 inches deep and 17 inches in diameter.


We had people caution us that the heat would wreck the pot.  After the session we found no evidence of damage.  In fact I am updating this right now after doing the 6th turkey in this same pot.  There is still no damage from the charcoal or heat.  It does take some elbow grease to clean it up.  The pot comes away from the experience unscathed.  No warping or discoloration at all.

We used Kingsford Charcoal for our heat (A total of about 30lbs).  A 20lb thawed or fresh turkey.  Enough heavy duty aluminum foil to create a bottom and to tent the bottom heat up the sides of the inverted pot.  Figure on about 3 hours roasting time for a 20lb bird.  We had great conditions.  Good air temperature and no wind.  As with Dutch Oven Cooking, these variables need factored in with your heat, timing, and wind shielding. About 10 lbs of charcoal is used on each of 3 burns.

Start your first batch of Charcoal (about 10lbs or 3 to 4 charcoal chimney's full)  about 15 minutes before your beginning cooking time.

Lay out the foil as shown, somewhat over-lapping and enough to more than go up both sides.  Once all foil is down, place the rack in the center of the foil.  Add your can of beer, soda, or water to the center of your rack (This adds moisture during roasting).  Push your thawed turkey, large opening down, over the rack.  Push the bird down to pierce the rack into the meat until the bird is just off the ground.  Invert the pot and place it over the bird.  This is creating a giant Dutch Oven.  (Pot is inverted and no lid used during this process)  Rub bird with soft butter and salt & pepper before covering.




Add about 15 coals on the top of the pot.  Place the remaining hot charcoal all around the pot at ground level right on the laid out foil.  Push it up against the pot. Pull the foil (using gloves) up the sides of the pot and roll and pinch the foil to connect. Leave about a 2 inch gap between the foil and the exterior sides of the pot to allow the heat to rise up along the sides.



In about 30 minutes you should hear sizzling as some of the juices start oozing and creeping under the pot down at the foil on the ground.  As it hits the hot charcoal you will also start smelling the cooking bird.

At the first 45 minutes start batch 2 (10lbs) of charcoal.  At hour 1 add batch 2 of your hot charcoal to the top and bottom of the pot right on top of the old.  Again most of it goes around the base.  Only about 15 on the top.

At 1 3/4 hour start batch 3 (10lbs) charcoal.  At hour 2, apply these hot coals in the same manner as hour 1.

At 3 hrs your bird should be done.  Pull the foil tent, that has been direction the heat up the sides, out flat on the ground.  Carefully scrape the hot charcoal off the top of the pot and away from the pot down at the base.  With gloves, lift the pot off the bird.  Be care to tip away so you aren't burned by the big puff of steam that comes out.  The bird may also be up against the side since it will be falling apart if everything went to plan.  Hopefully you scraped your ash back far enough none of the meat falls in the ash.



With the pot just off to the side and right side up, start moving the meat into the pot.  Drape a fresh piece of aluminum foil over the bird and using gloves lift the bird off the cooking rack/stand and place the bird in the pot.  Here's where the lid comes in handy.  Place the lid on to keep the bird warm while the last minute meal preparations are completed.

Our test bird came out perfectly.  Well done, moist, and falling apart.  The only complaint was we should have made more!




Tuesday, September 2, 2014

DUTCH OVEN HORSESHOE TRIVET - Make Your own DIY



This handy Trivet accessory is great for Dutch Oven cooking.  Primarily used as a lid stand or a trivet. 

Used for elevating a legless cast iron pot, skillet, or coffee pot.  Used to elevate a metal dish pan (stainless steel steamer trays) to heat water, just above charcoal coals.   They can be configured to fit inside a Dutch Oven to elevate a pie tin or muffin tin.  Used to double stack a skillet on top of a Dutch Oven to make use of the Dutch Oven lid coals. 

Additionally the trivet can be used to invert a lid to be used as a skillet or additional cooking surface.  The trivet, the design as shown here, allows the handle of the inverted lid to drop through the center of the trivet.


Do you need hot dish water?  We carry stainless steel half steamer tray pans with us on outings.  The steamer trays are available at restaurant supply stores.  Place your trivet over some glowing coals.  Then place your steamer tray of water on top of the trivet.  It will be hot when you are done eating.  Better have at least two.  Use one tray for wash, the other for rinse.  Even have a third tray for sanitizer/ bleach water, if you wish to meet any food handling code requirement.

A friend of mine gave me one of these similar looking trivets a couple years ago.  It had fixed legs welded on. I wanted adjustable legs.  I like this layout of the horseshoes the best.   There are numerous patterns that could be made.  But think your design through.  While you might come up with a more appealing artsy look it may not be multi-functional.

I made a design change to the fixed, welded on legs of the original one I was given.  The ones I fabricated for this article have the modification of threaded adjustable legs.  Nuts were welded to the underside that allows the legs (bolts) to screw in.  This serves several purposes.  First it allows the legs to be removed for easier transport and flatter storage.  Secondly you could carry bolts of various lengths allowing you to adjust the height.  Third, the head of the bolts acts like a foot to make the trivet much more stable especially when used on soft ground.

The horseshoe welding configuration shown (Open horseshoe tips welded to the next) was purposely done to create an open space in the center.  This allows a inverted lid handle to drop through unobstructed.  The lid and trivet can be placed over hot coals and used as a skillet, or domed oven effect for baking pizza.

Do you cook and compete in large cooking groups?  If you tag your cooking pieces with a brass ID tag or similar attachment, consider welding an additional nut on the underside of the trivet.  Welded on using one of the six sides of the nut.  Creating a loop or hole to run your split ring or ID tag wire through.  Let the ID tag hang from the bottom.  Failing to add this modification and running a split ring through one of the existing horseshoe holes will create rocking action with the bottom of your pot.  Ask me how I know!  This 'Tag nut" was my next modification after using the trivet one time.

"Tag Nut" welded to the underside of the trivet.  Also showing the removable/adjustable bolt "legs"

Below is the parts list and approximate cost if parts purchased new, paying tax etc.  If you have access to used discarded horseshoes and hardware, stuff kicking around in cans on the shelf of your garage or shop, these can be produced for nearly nothing.  I used horseshoe size 00LITE purchased at a local Farm Supply outlet.

Amount         Item                           Unit $             Total$
(3)                   Horseshoes              $2.25              $6.75
(3)                   3/8X1 ½ Bolt          $   .40              $1.20
(3)                   3/8 Nut                   $   .40              $1.20
(1)                   3/8 Nut (tag nut)      $   .40              $ .40  
                        Weld wire                                     $2.45
                       Argon/Co2 gas mix
                       Paint                                               --------
                                          Total Material Cost  $12.00

My standard leg is a 3/8 x 1 ½ inch long bolt.  With the thickness of the shoe on top of the vertical bolt, your pot or skillet bottom surface is about 1 ¾ inch off the ground.  Roughly the distance most Dutch Oven legs raise the pot.  A perfect height for having a ring of charcoal or wood coals underneath your flat bottom (legless) Pot or Skillet.

To fabricate I used a MIG wire feed type welder with Argon/Co2 gas mix and steel wire.  Start by placing the 3 shoes in the arrangement I show with the beveled side up.  Arrange them on a flat surface (I use 12x12 concrete stepping stones)  Weld at the 3 joining points and keep the weld lower than the flat surface of the shoe to avoid needing finish grinding.  Since this is the beveled side of the shoe there is a nice "V" at the joint to float your weld in.  This surface will be your finished pot surface.  If you weld a bead a little too high, grind it level.

Flip the now wielded shoes over with the non-beveled shoe surface facing up.  Weld at the 3 joints. (on the opposite side you already welded).  This is to become the underside of your trivet.  So if your weld mounds up slightly on this side, don't worry.  No grinding will be required on the finished under side.  Thread your (3) 3/8 nuts on to your 3/8X1 ½ Inch bolts, almost all the way flush.  Then back out the bolt about a ½ turn.  Hold the nut end up against the bottom of your shoe assembly by holding the bolt with a welders glove, vice grips, etc.  Weld the nut to the shoe in the center of each arc.  (See Photo for location).

Weld your "Tag Nut" on the underside about 2 inches out from one of the "legs".  See photo example.

When all nuts/legs are welded on, flip unit so the leg feet are now down.  Grind any welds (on the pot surface side) that might rise higher than the flat surface of the shoes to avoid a rocking pot.  Hit all the weld locations with a power wire brush to clean up any soot or loose debris.  Tighten the leg bolts with a wrench (remember you backed them out 1/2 a turn).  That way the legs will not vibrate out and get lost.  Carry different lengths of bolts for your desired cooking heights.

The finished assembly can either be finish painted with High Temp (2000°)Flat black paint (stove black paint), or given several coats of seasoning the same way you would season a cast iron Dutch Oven or skillet.  If you will use these inside a pot for raising a pie tin, I would only season and never apply paint.






Shown here using the trivet under an inverted Dutch Oven lid to bake pizza.


 

 

 

 

 

Article author, Rick Beach, has been cooking for over 45 years.   Much of the cooking done in the outdoors.  "If you want to add the years Mom used sifting and measuring cornmeal as a baby sitter, while she herself was baking...then its even longer"!  "Mom instilled a love of cooking within me".

Equally at home using the conveniences of a modern day kitchen, or outside cooking over coals from a campfire.  An accomplished Dutch Oven cook as well as cooking and setting up for 100+ person events.  While many recipes might be handed down family favorites, others are new personal recipes that have been created over the years.  You might find Rick cooking anywhere in the western area of the USA. Loves the Outdoors, Traveling, Camping, and Cooking.  If not cooking, there is always photography, hiking, and kayaking!