How to build an e-tank

  • By Ned Adams
  • 19 Sep, 2017


22 gallon Plastic Bin or Drum
6-8 gauge Copper Wire
Anode (Regular scrap steel, i.e. Lawn Mower blades or any regular non metallic non galvanized steel)
Battery Charger Manual Operating
PVC Pipe
Coat Hanger
Laundry Booster (1.5 cups per 10 gallons)


Put metal inside of plastic container. Secure the copper wire to the metal weather its wrapping around metal or fastening with screws. Fill container until its almost to top. Place PVC pipe on top with a bent coat hanger to be able to hang the cast iron piece from the top. Mix your wash into water. Connect the hot (red) lead to metal and negative (black) to wire holding piece. Turn on charger. Keep cast iron piece in the tank for 24 hours. Other cast iron pieces that need more work may need 48 hours. Keep checking back to see if the crud and gunk is all fallen off into the water mixture. If it is, its ready to be scrubbed.

Dutch Oven Daddy

By Ned Adams 14 Nov, 2017
  • 1 or 2 lbs. Mueller’s Elbow Macaroni
  • 1 lb. Sharp cheddar cheese
  • 1 lb. Mozzarella cheese
  • 1 lb. Monterey Jack Cheese
  • Grated Parmesan Cheese
  • Pecorino Romano Cheese
  • 1 1/2 sticks Land O Lakes salted butter
  • 3 Cups Whole milk
  • 4 large eggs
  • 4 tsp. Sea Salt
  • 3 tsp. white sugar
  • Dried basil
  • Hungarian paprika
  • Tbsp. extra-virgin olive oil


  1. Grate you sharp cheddar, mozzarella, and Monterey Jack cheeses. Keep them separated.
  1. Bring a pot of water to a boil and then add 1 tsp. of sea salt. And 3 Tbsp. extra-virgin olive oil
  1. Add the elbow macaroni to the boiling water and stir frequently so that it does not stick together. Do NOT cook your macaroni until it is soggy. Cook it until it is just shy of al dente. When your macaroni is al dente, it still has a little bite and chew to it. This is good because it will cook further when you put the dish in the oven. The size of your dish will determine how much macaroni you will need. For my 3-quart enameled cast iron Dutch oven, 1 lb. was enough. If you are not sure, go ahead and use 2 lbs. You can always use the leftover for something else.
  1. Drain the macaroni and add about a 3/4 stick of butter cut into cubes, and stir until melted.
  1. Set macaroni aside and allow it to cool for 20 minutes or so.
  1. If cooking in cast iron, preheat your oven to 375 degrees F. If cooking in glass, preheat to 400 degrees F.
  1. Generously coat the dish you are using with butter.
  1. Begin to build your macaroni and cheese. Add a single layer of macaroni. Then, add a light layer of mozzarella, then sharp cheddar, and then Monterey Jack cheese. I always do the sharp cheddar second because of the contrasting color with the white cheeses. It makes it easier to see where I’ve been when spreading the last white cheese.
  1. After the layer of cheeses, sprinkle a very sparse layer of dried basil.
  1. Repeat. Add a layer of macaroni followed by layers of mozzarella, sharp cheddar, and Monterey Jack cheeses. Follow again with the sparse layer of dried basil.
  1. Repeat one last time. On this last layer, the presentation layer, you want the cheeses to be a little more mixed. You don’t want all of the white cheeses on top. Should be a nice mix. So kind of alternate your cheeses so the top looks mixed – not all one color.
  1. Sprinkle on one last sparse layer of dried basil.
  1. Then, on the top only, sprinkle a light layer of Parmesan cheese followed by a light layer of Pecorino Romano cheese.
  1. Top the dish off with an ultra light layer of Hungarian paprika for color. Use a shaker so you don’t get clumps.
  1. In a blender, combine 3 cups of milk, 4 eggs, 3 tsp. sea salt, and 3 tsp. white sugar. Blend for about 15 seconds. How much of this you will need to make will depend on how large of dish you are using.
  1. Pour the milk/egg mixture slowly into the center of the macaroni. Pour slowly so that you do not disturb your layer of Parmesan, Pecorino Romano, and paprika. Keep an eye on the edges of the dish and fill to just below the top of the last layer of macaroni. The cheese should mound above the macaroni and milk/egg mixture.
  1. Cover the dish with a lid or foil, and put in the oven for 30 minutes.
  1. After 30 minutes, remove lid or foil and cook an additional 30 minutes. Keep an eye on it for the last ten minutes so that you DON’T scorch the top. The top should just be lightly browned. If the top begins to get too brown, put the lid back on or tent the dish with foil. It does need the full hour in the oven.
  1. After your macaroni and cheese has cooked for one hour, test the center for doneness. This dish should be relatively firm, not soupy or runny. Insert something like a bamboo skewer into the center of the dish, all the way to the bottom. If a runny liquid is released, your dish is not done. Cover and put back in the oven for an additional 10 minutes or so, then check it again. Time will vary on this dish depending on what you cook it in. Deeper dishes take longer to cook.
  1. Allow the dish to rest for 10 minutes or so before serving.

Credit Jeff Rodgers

By Ned Adams 13 Nov, 2017
3-4 lbs Crab Legs, Thawed
1 cup butter, melted
2 Tbsp fresh lemon juice
1 Tbsp Old Bay Seasoning
2 Tbsp Garlic Powder
Lemon Wedges

1. Combine butter, lemon juice, garlic powder and Old Bay Seasoning together.

2. Cover Crab Legs with mixture in a 13" Cast Iron Skillet.

2. Preheat Pellet Grill to 350 degrees. (You can also do this in an oven or Dutch Oven.)

3. Add Crab to Grill and cook for 20-30 minutes.

4. Use the remaining juice for dipping.
By Ned Adams 12 Nov, 2017

  • 1 pound Italian Sausage
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3 cups water
  • 1 pound uncooked medium shell pasta
  • 1 (14 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon sugar
  • 3/4 teaspoon fresh basil
  • 1/2 teaspoon Italian seasoning
  • Salt and freshly ground pepper
  • 8 ounces ricotta cheese
  • 8 ounces mozzarella cheese shredded
  • 4 ounces Parmesan shredded


  1. Preheat oven to 475 degrees. In a Dutch oven, cook sausage and onion over medium heat, about 5 minutes. Drain well.
  2. Bring to a boil pasta until it is soft, about 5-10 minutes.
  3. Add noodles and water, Stir in garlic, about 30 seconds. Stir in water, pasta, crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon pepper.
  4. Drop large spoonfuls of ricotta on top of pasta. Sprinkle with mozzarella and parmesan. Bake until cheese is melted , about 15 to 20 minutes.

By Ned Adams 08 Nov, 2017
  • 1 9   " unbaked pie crust
  • 1   cup   light corn syrup
  • 1/2   cup   sugar
  • 3   eggs
  • 1/4   cup   (4 tablespoons) butter, melted and slightly cooled
  • 1   cup   semi-sweet chocolate chips
  • 1   cup   toffee bits
  • 2   cups   pecan halves   (whole or coarsely chopped - your preference)
  • whipped cream for topping

  1. Preheat oven to 325 degrees.
  2. In a large bowl, stir corn syrup, sugar, eggs, and melted butter together until combined well.
  3. Stir in chocolate chips, toffee bits, and pecans. Pour into pie crust.
  4. Cover pie with a loose foil tent so that the crust and top don't brown too much. Bake at 325 degrees for 30 minutes.
  5. After 30 minutes, turn the oven down to 300 degrees, remove foil tent, and bake for another 20 minutes. Pie will still be a little jiggly but if it's too jiggly, bake an additional 10 minutes. Make sure pie does not brown too much. If it is getting too brown place the foil tent back on.
  6. Remove from oven and let cool on a wire rack.
  7. Serve chilled, room temperature, or slightly warm with a dollop of whipped cream or ice cream. It's easiest to slice the pie when chilled. You can slice the pie and then warm if desired.

By Ned Adams 07 Nov, 2017

  • 8 ounces elbow macaroni pasta
  • 1 pound lean ground beef
  • 6 bacon strips, cooked and cut into pieces
  • 1 1/2 cups beef broth
  • 1/2 teaspoon Worcestershire sauce
  • 3 tablespoons ketchup
  • 2 tablespoons cornstarch
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese

 1. Cook the bacon. Once cooled, break into small pieces and set aside.
 2. Cook the macaroni, drain, and set aside. 
 3. Brown the beef in a skillet.
 4. In a mixing bowl, combine the beef broth, Worcestershire sauce, ketchup, and cornstarch. Mix well.
 5. Add the cooked pasta into the skillet. Then add the liquid mixture and the bacon into the skillet. Also add about 1 cup of cheese. Mix well. 
 6. Cook on medium heat until it starts to bubble and the sauce thickens. 
 7. Add the remaining cheese to the top. 
 8. Put the skillet in the oven and cook at 350 degrees until the cheese is all melted. 

By Ned Adams 05 Nov, 2017

2 lbs boneless skinless chicken breast, cubed
1 medium onion, diced
2 celery stalks, sliced
1 medium red tomato, diced
14 oz coconut milk
2 cups chicken stock
3.5 oz yellow curry paste
1 1/2 cups heavy whipping cream
2 tablespoons extra virgin olive oil (we used Redstone Blood Orange)


1. Add onion, celery, tomato and extra virgin olive oil in 12" cast iron skillet. Saute for 1-2 mins on medium low heat.

2. Add chicken and cook until the outside of the chicken is browned.

3. Add coconut milk, yellow curry, chicken stock, and heavy whipping cream.

4. Turn up heat to medium high and simmer for 30-40 minutes until thicken.

5. Serve on top of jasmine rice.
By Ned Adams 02 Nov, 2017

1 4 to 5 lb Pork Butt Roast
1 Container favorite Pork Rub
4 tablespoons extra virgin olive oil


1. Rub Pork Butt Roast with extra virgin olive oil.

2. Spread seasoning over all sides of Pork Roast.

3. Smoke at 225 degrees until internal temperature reaches 160 degrees.

4. Wrap tightly in Aluminum Foil and place in a 12" - 13" Cast Iron skillet. Place back into smoker.

5. Turn up smoker to 300 degrees until internal temperature reaches 210 degrees.

6. Place in an oven that is off for 45 minutes.

7. Shred pork in cast iron skillet.

8. Serve on your favorite bun with cole slaw.
By Ned Adams 31 Oct, 2017


2 Jars drained marinated artichoke hearts
1/2 cup mayo
1 cup parmesan cheese
3 tablespoons Redstone Baklouti Olive Oil
black pepper to taste

1. Preheat oven to 400 degrees.
2. Combine ingredients in bowl and mix well.
3. Add mixture to a 10" cast iron skillet and bake for 20-30 minutes.

Credit: Redstone Olive Oil Company ( )

By Ned Adams 16 Oct, 2017

2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole Large Onion, Diced
1 pound Italian Sausage
1 pound Ground Beef
1 can (28 Oz. Size) Whole Tomatoes, With Juice
2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
2 teaspoons Italian Seasoning
1/2 teaspoon Red Pepper Flakes
Salt And Pepper, to taste
16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
1 tub (15 Oz. Size) Whole Milk Ricotta Cheese
1-1/2 pound Mozzarella Cheese, Grated
1/2 cup Grated Parmesan Cheese
1 whole Egg
Fresh Minced Parsley

1. Preheat oven to 375 degrees.

2. Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.

3. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.

4. Preheat oven to 375 degrees.

5. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).

6. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.

7. Add half the coated pasta to a large 5 quart Dutch Oven. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.

8. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

Credit: Pioneer Woman -

Note: This will feed a lot of people and would be easily halved for a smaller audience.

By Jeremy Hall 11 Oct, 2017


  • 1 tablespoon of olive oil
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 5 carrots sliced into 1/2 inch pieces
  • 2 celery sticks, sliced into 1/2 inch pieces
  • 2 Chicken Breast
  • 2 tablespoon of soy sauce
  • 8 cups of water
  •  Salt and ground pepper
  • 4 ounces of extra wide egg noodles
  • 1/4 cup of minced fresh flat leaf parsley


  1. Put Chicken 
  2. Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.
  3. Add garlic, carrots and celery and saute for another minute.
  4. Add cubed chicken breasts to Dutch Oven, followed by water, soy sauce, 2 teaspoon of salt, and ground pepper
  5. In the last  10 minutes stir in egg noddles and fresh parsley. 
  6. Let cook for about 5 minutes
  7. Adjust salt and pepper to taste.
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