Dang man. After simmering those blackeye peas the other night for 1.5 hours look what it did to my cast iron dutch oven. INSANE. It was nicely cured before. Well, that’s gone!
I smeared it with Grapeseed oil (any oil or fat with a high temperature smoking point will do), turned it upside down on the middle rack of the oven at 300 for an hour. And look …
MeatHenge
"If it ain't pork, it ain't sausage"
So all that seasoning that the black-eyed peas lifted is floatin’ around in our gut?
Uh, yes and no. It should be out of our systems by now …
Ba da dump.