cast iron cooking

What I learned from my friends at Camp Chef is if you can’t control the hunting and you can’t control the weather, at least you can eat good food. And sometimes that makes all the difference. Today we sit down with the founders of Pacaya Camp to talk about one-pan-one-pot cooking that makes you look like a hero in hunting camp.
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On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. 

On this episode, Pitmaster Pat Martin talks about the quintessential hoecake and some of the principles of barbecue. 

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below 

Recipe

10 to 12 hoecakes (1 or 2 per person)

• 2 1/2 cups medium-ground white cornmeal
• 3/4 teaspoons freshly ground black pepper
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 egg, beaten
• 3 cups whole buttermilk
• 1/4 cup lard or bacon grease, melted, plus more for cooking
• 4 tablespoons butter, melted for brushing

1. Prepare a medium-high grill (4 to 5 seconds using the Hand Test)
2. In a medium bowl, whisk together the cornmeal, pepper, and salt.
3. In a separate bowl, whisk together the egg and buttermilk to combine. Wile whisking, add the warm pork fat to the egg/buttermilk mixture slowly to prevent the egg mixture from cooking. Add the buttermilk mixture to the cornmeal mixture and use a whisk to stir until smooth but do not overmix. It should have the same consistency as pancake batter.
4. Set a cast-iron skillet on the grill and let it heat up for a few minutes. Brush the skillet with a 1 teaspoon of the lard and heat until it looks shiny. Working in batches, scoop 1/3 cup batter into the pan for each hoecake and cook, without moving, until the batter starts to slightly lift around the edges, 3 to 4 minutes. Flip the hoecakes, brush the tops with the melted butter and cook until bottom is golden brown and crispy, 3 to 4 minutes longer. Place the cooked hoecakes on a platter and cover with a kitchen towel to keep warm.
5. Repeat until all the batter is cooked. Serve immediately; hoecakes will dry out if you try to rewarm them. 

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Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Let's take a rusty cast iron pan that appears to be beyond repair and transform it into a piece of prized cookware.  We also get into some of the pros and cons of cooking with cast iron and what cast iron actually is.  If you want some tips on cooking with cast iron, cleaning it, and maintaining it, this is the episode for you.  Also, on the show, we make the world's best cornbread- country custard skillet cornbread (or something like that; I think I call it three or four different names during the show).  For the recipe, go to the show notes for this episode on the Master of None Podcast website: www.masterofnonepodcast.com.