Slumgullion Recipe - Cast Iron Camp Dutch Oven - American Goulash or American Chop Suey
Y’all, this one is an easy one. We’re going to sauté, sear, and bake a meal of pure comfort food in our 12-inch Camp Cast Iron Dutch Oven. We’ve been known to spoon out this meal and we’ve been known to just gather around that pot and eat that awesomeness straight out of that cast iron.
Printable Recipe: beerandiron.com/slumgullion-r...
License Plate Windscreen (with VIDEO): beerandiron.com/homemade-lice...
Heating the Camp Cast Iron Dutch Oven (with VIDEO): beerandiron.com/how-to-heat-c...
The Cast Iron
I am presenting this recipe in my 12-Inch Camp Cast Iron Dutch Oven. All you have to do is cut the recipe in half if you are cooking in a 10-Inch Camp Cast Iron Dutch Oven. As Lodge Dutch Ovens go, they create two sizes of the 12-Inch:
The 6-Quart Regular or Shallow Dutch Oven (amzn.to/3l2Bq0l)
The 8-Quart Deep Dutch Oven (amzn.to/32bMEGZ).
Lodge also creates two sizes of their 10-Inch Camp Cast Iron Dutch Oven:
The 4-Quart Regular or Shallow Dutch Oven (amzn.to/2YmviWY)
The 5-Quart Deep Dutch Oven (amzn.to/3gkyMiT)
At first assumption, one may think that there’s not much difference in volume between the 6-quart and the 5-quart…trust me…there is. Don’t underestimate how much more the 8-quart can hold over the 5-quart or the 6-quart.
Following this recipe, you should be A-OK with the common 12-inch, 6-quart regular or shallow Dutch oven. When you are stirring the ingredients, some may end up falling out of the pot, but this is nothing to worry about.
Music Credits: Ring Of Fire (Originally Performed By Johnny Cash) (Karaoke Version): amzn.to/47WR6KF
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In about a week I'll be spending 9 days camping on an icy river in wyoming, first time camping that long, and first time doing campfire dutch oven cooking (Been a chef for damn near 11 years now however) and I gotta be honest, nearly everything I wanna cook I found here on your channel. Thank you for making all these videos, you cook up some damn good food over that fire
Camping for 11 days…a dream for sure. I know y’all have some big fun and some good food. Campfire Dutch oven cooking is the way to go. I like to “teach” with briquettes and using counts. On quick outings, I’ll use briquettes. But, for some good old fashioned camping where there’s a camp fire…yes sir!
@@beerandiron I brought me a bag of briquettes for a just in case kinda situation, expecting some snow near the end of the stay so I figure on that day if I don't wanna be outside splitting wood while it;s coming down I'm gonna just light up the briquettes Really hoping I can catch some trout, I don't fly fish though, just spinners. They like spinners in colorado but we'll see what the wyoming fish think of it
I am down in the Deep South on the Gulf of Mexico. We make another slumgullion with a firm flesh fish. Usually grouper or even snapper. Except in that one, we don’t use tomato soup, we use canned tomatoes. We put quarter taters in it and some okra. Talk about some good groceries? Oh my lord it is so good like that. I don’t know about fresh water fish in it but gulf fish just add something special to it. Sometimes if you’re low on money, you can use a grouper head or grouper cheeks. That meat just falls off the head and the head flavors the slumgullion. On special occasions grandma would slide in some oysters and shrimp toward the end of cooking. Pretty dang good. I always liked it better with the head and my grand daddy did too. He used to add a few dashes of soy sauce and pickled pepper sauce to it or a little Louisiana hot sauce. We didn’t put any beer in it though.
This sounds perfect! This sounds like a great recipe!! Y’all down there in the Deep South…Louisiana? Mississippi? I’ve from Louisiana; drug my wife up and out of Mississippi. We both left “Louisiana in the broad daylight” back in 1998. -- Grouper/Snapper, canned tomatoes, taters, okra…FRIEND! You talking my language there. It is true about them Gulf fish…something about that water that makes them tastes…well… Lagniappe…that water gives that fish a little something extra. Your recipe is special; that’s for sure! I don’t think I’ve ever seen one like this one but I can imagine the flavors of the fish and the okra and tomatoes all coming together…yep…that right there is some good! PS: Had me a granddaddy too…gave me my first set of cast iron skillets.
A great movie called "It Happened on 5th Avenue" put me onto Slumgullion.
Had to go check that movie out! We’re watching it on Amazon with the 16-year-old. He’s enjoying the movie too (watched half last night and will finish it tonight). Thanks for the comment AND the movie suggestion! - finished the movie. A wonderful suggestion. And definitely Slumgullion.
Love your videos and dutch oven cooking with some good brews. I'm making this today. I've made the original Hungarian without the pasta and potatoes instead. It was excellent.
You know your goulash. Up and until a few years ago...I thought Hungarian Goulash was a dish with pasta. Hum?! Got to thinking that most Hungarian "Cowboys" didn't have access to noodles (LOL). I've been working on a version of the Hungarian Goulash for a bit...still needs a bit of fine tuning. We'll see how that turns out one day. Hey! Let me know how your Slumgullion turns out. Keep those noodle heads down. Thanks for the comment and the motivation!
It turned out excellent! I did add a few drops of liquid smoke which is not noticeable, but I did this one inside, I know I know. Lazy day. I feel it gave it some depth. I added parmesan while serving but also used the cheddar melted and mixed in. Looking forward to future videos! The Hungarian goulash I made came from the little yellow dutch oven cookbook that's popular. It's really excellent. I can't believe the amount of flavor without many ingredients. The beef gets so tender, its an amazing dish.
I trial many of my recipes inside before heading out into the wild. Yes. There is a bit of dedication when cooking out there for sure. And with winter...and now snow. But, I'll be cooking in the snow soon. Hey...there's fire involved. It's all good. GREAT NEWS on you cook. Liquid smoke is an ingredient I use often. A lot of time I use it when I brine. In my recipes I am like you...a few drops...too much smoke is as bad as too much salt. You made my day!
@beerandiron thank you, made my day chatting with you as well.
Yumm...!!!
This one is a go-to! My boy loves this recipe…he’ll let us get our servings then takes the pot for himself! Good thing too: He’s still growing up and seconds for me makes me grow out.
Sounds like another winner of a recipe! Thanks for sharing!
Thank you, friend!
I'm new to the channel, glad I found you! Do you have any info on the wooden utensils you use?
I am all about the wooden utensils. I cook and cook with them and when they finally give out, they make great kindling (LOL). But they do take years to wear out. Here are a few (affiliate) links. These are the ones we actually use: This Wooden Corner Spoon gets in the inside edges of the Dutch oven: amzn.to/3USdJfj // This is one of my go-to's: amzn.to/49oo9aV // A good wok shovel works great for scooping things out: amzn.to/3Pi8h1Z // For a longer handle (for those hot days working over a hot fire): amzn.to/4bLETL1 // And, I do enjoy using these Teak Wood Spatulas: amzn.to/3SP1FZB They seem too "simple" but they are very effective. -- I do use metal every once in a while but have gotten pretty good at using wooden utensils. They don't score my pot's seasoning. My favorite one that I keep extras on hand is the OXO Good Grips Wooden Turner. Again, it's my go-to. -- If you have any more questions...yep...let me know. Hope this helps.
Another great video and recipe! what are the pans that you put your Dutch oven in to cook? the shallow round ones.
That’s one of my little fajita skillets. I use them a lot of times to keep my served food warm while I eat. That cold sure cools the food down on a plate pretty quickly. When I find them at the 2nd hand store I grab them. PS: the only problem is: I have to wear a glove or use a handle mitt when I eat.
Is 2C in the Idaho License Plate Caldwell? That might be a 1C.?.? I lived in 2J - Jerome County & hated every minute 0f it back in the early 80s. No cable, shared phone lines & 2nd cousins in HS, so I had to go out of state just to get laid in college without inbreeding...
Yep. 2C. We lived in Canyon County for a bit. We left that area a few years ago and headed for the hills (literally). Haven’t been here long enough to “cycle” those plates. There’s a few others from areas we’ve lived in: Alaska, Louisiana, Mississippi, Tennessee…the others are ones I’ve picked up here and there. Found a couple of Washington plates in a gas station garbage. Just sitting there on top. Got me to thinking…what if they came off a get away car? Now that would make a good story.