- 1/2 Rack of spare ribs
- Salt and Pepper ribs according to taste
- Your favorite barbecue sauce
Braise in a hot Dutch Oven for 30 to 40 minutes at approximately 450 degrees. Cover lid completely with coals, same with bottom. Check for browning, turn if necessary. Separate ribs and cover with your favorite barbecue sauce. Bake for approx. 2 hours with 14 coals on top and bottom.
- 2 lbs stadium style bratwurst
- 1 lb package of Portabella mushrooms, sliced thin
- 1 large, flat Vidalia onion sliced very thin
- 1 quart sour cream
- 1 quart white wine
- 1 to 2 tablespoons of flour
- 2 tablespoons of high heat oil (peanut or olive)
- 1/2 tablespoon garlic powder
- salt and pepper to taste
- 2 large packages (24 oz to 32 oz total weight) extra wide egg noodles
Set sufficient water to boil in accordance with the package directions of the noodles. A large pinch of course salt may be added to speed boiling and help flavor the noodles. Heat a large skillet (12 to 14 inch) and add the oil. Immediately place the brats into the oil and begin to move them around to completely brown them. This should take about ten minutes. Remove the brats from the pan and allow to rest at least five minutes. Check the water and when appropriate add the noodles. After the brats have rested, slice them into 1/2 inch pieces and set aside for later use. Add the onions to the skillet and reduce the heat slightly to a medium high. Allow the onions to just begin to turn clear then add the mushrooms. Raise the heat slightly closer to high.
The vegetables should begin to absorb the drippings from the pan. When this happens return the sliced brats to the pan and allow them to cook for about 5 minutes while continually stirring. If the pan appears to be dry additional cooking oil may be added a half tablespoon at a time. Add no more than one additional full tablespoon. Sprinkle one half the flour over the contents of the pan and add the garlic. Stir to combine well and to absorb the flour. Add the sour cream and combine well. Add the wine a little at a time to achieve a consistency about like a sausage gravy or a bit thinner. This should take about half of the wine. When the noodles are finished drain them well, add them to the sauce and combine well. Check the sauce. If it is too thick add a little more wine and combine. If too thin (doesn’t coat the noodles) sprinkle a little of the remaining flour over the dish and combine well. Do not use more flour than what was left over from the original recipe measure because too much raw flour will ruin the dish.
- 1/2 lb bacon (or pre-cooked sausage)
- 1 medium onion
- 2 lb. bag of frozen hash brown potatoes (can be defrosted first)
- 1/2 lb. grated cheddar
- 1 doz eggs
- Small jar of salsa-about 1 cup (optional)
This recipe requires 6-9 bottom coals and 12 -15 top coals.
Pre-heat 12″ Dutch Oven. Slice bacon and onion into small pieces and brown until onions are clear. Stir in the hash brown potatoes and cover. Remove cover and stir occasionally to brown and heat potatoes (15-20 minutes).
Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set. (10 – 15 minutes)
Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and cheese is melted. Optional: Pour small jar of salsa over cheese/egg mixture. Cover and cook for an additional 3-5 minutes. Slice and serve.
Chicken Pot Pie
- 2 large chicken breasts, cooked and cubed
- 2 large cans mixed vegetables
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 10-pack refrigerated biscuits
Mix chicken, vegetables including liquid, and both cans of soup. Put in a Dutch oven and warm over coals. Do not boil. When warm, place biscuits on top of chicken mixture and cover with lid. Place coals on lid. Check after 15 minutes. Cook until biscuits are done. Usually takes about 30 minutes. Serves four.
- 2 cups dried red beans
- 2 cups dried pinto beans
- 1 large yellow onion, chopped
- 3 tablespoons garlic, chopped
- 3 green chile peppers, grilled and diced
- 3 vine-ripened tomatoes, grilled, seeded and chopped
- 1 tablespoon vegetable oil
- 7 quarts water or vegetable stock
- 1 smoked ham hock
- 1 teaspoon toasted coriander seed
- 1 bay leaf
- 2 whole dried red chile peppers
- Salt and pepper, to taste
Soak beans overnight in water to cover, changing water once; drain.
When beans are ready, saute onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. Add water or stock and ham hock; bring to a boil. Add beans, coriander seed, bay leaf and dried chiles. Continue to boil for 30 minutes, then lower heat, cover and simmer for three to four hours, until beans are tender. Season with salt and pepper to taste. Makes 16 servings.
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