Pappy,
Yes,It does have legs and lips so that the coals would stay in place.

I have been using this Dutch Oven for over 40 yrs.

Wayne

Pappy,

Heard or had any experience with this brand yet? I too am a fan of the Griswold products, but always like to see something new that appears to have quality with it.

https://smitheyironware.com/

Yes, I have seen them advertised but not bought one. For that money you can buy a nice Griswold or two. Probably a nice skillet by the looks of it.

Pap

The thing I really like about Griswold stuff is how light they are. My Griswold #10 dutch oven is lighter than my wife's #8 lodge.

Yes, there are advantages to both. The Griswold is thinner and the cast is much better, but, they are more prone to warp if not careful. The Lode is more crude in the casting and is heavier, but much less prone to warping. In fact I don't ever recall seeing a warped Lodge product.

Pap

Got a fun side dish with a variant you guys might like.

Wife brought this recipe home from Germany when we went last year to visit her family.

Take a fresh cucumber, peel it (optional depending on how thick the skin is), slice it into chips.

add this:
course salt (1/4 tsp)
course-ground pepper (1/4 tsp)
vinegar (couple of table spoons)
virgin olive oil (couple of table spoons)
heaping table spoon of greek yogurt

The amounts of each ingredient can be adjusted to match taste.

stir until every cucumber chip is coated.

refrigerate for an hour or so, stir immediately before serving, serve chilled.

My favorite variant:
cucumber slices ("chips")
course salt
course pepper
balsamic vinegar
virgin olive oil
(skip the yogurt)

stir, chill, serve.

Rob,

Thanks for the recipe. I knew this as gerkinsalat when I spent some time In Germany a long time ago. It's hard to find even in the German restaurants in central Texas.

I will be trying this next weekend!

Awesome.

We eat that at least once a week now, since it's real easy to make.

On the note of "won't find this in German restaurants in central Texas", there's a German potato salad (kartoffelsalat) she makes as well from her late father's recipe.

There is no mayo or mustard in it, has bacon (cooked and broken up into bits), onion, and some other things. I'll see if I can convince her to make it soon and yoink the recipe for everyone.

We were down at the popular German restaurant in New Braunfels and she ordered their potato salad. It was very much one of the two American versions (mayo or mustard in it, forget which).

Here is what we had last night.

Perhaps Pappy & Chief will recognize this tasty dish!!!

That is a giant mud bug!! You could eat the claws on that one.

Pap