Some Outdoor Cooking

Split Pea Soup

Ingredients

3 Tbsp. olive oil

2 cups diced ham

1 onion, chopped

small bag of baby carrots cut in peices.

2 celery stalks, sliced

some minced garlic

1 lb. dried green split peas

a couple medium potatoes cubed

6 cups chicken broth

some dried thyme

3 bay leaves

little bit of salt, wait to the end to taste

some black pepper

Rinse the split peas off in a strainer.

Heat a large Dutch Oven 350 degrees. On a campfire12 inch dutch oven its 17 charcoals on top and 8 under, Add the oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown. Increase the heat to medium-high; 18 charcoals on top and 9 under, add the onion, carrot, and celery, potatoes and continue to cook until the vegetables are slightly softened. Add the garlic and cook 1 minute more.

Add the peas, chicken stock, thyme, and bay leaves. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the peas "split" open in the pot and are very tender, around one and a half hours. Add some water if needed to reach desired thickness. Season with the salt and black pepper.

Cheesy Bacon Scalloped Potatoes

Ingredients

1 package bacon

6-8 Russet potatoes sliced

1 large onion

3 cups sharp cheddar cheese

garlic powder

cajun seasoning

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Preheat dutch oven.375 degrees, 18 coals on top and 10 under.

You may need to add fresh coals later.

Cook a pack of bacon, take out and cut into smaller peices.

If you have alot of grease from the bacon, take some out.

Layer potatoes, bacon peices, onion, cheese, some garlic powder and cajun seasoning.

Make a couple layers or more if you can.

Cook about an hour maybe a little longer, until potatoes are soft.

Smoked Stuffed Manicotti Noodles

Simple, easy and very good. Pound of ground beef and a pound of ground pork sausage and a bunch shredded cheese. Some manicotti noodles.

Put in a bowl add a bunch of Italian seasoning and mix well. Stuff into the pasta shells and wrap them with thin bacon. Cover and refrigerate overnight or at least six hours.

Get smoker ready for 275 degrees. Smoke for an hour and check them. They should be soft and internal temp around 165. Spread BBQ sauce on them and smoke another 15 minutes.

I took mine to 170 internal temp and they come out great.

Skillet Beef and Noodles

INGREDIENTS:

Bag egg noodles

1 1/2 pounds ground beef

Some salt and Pepper

1 diced onion

1 - can mushrooms

Some minced garlic

Small can tomato paste.

3 cups beef broth

2 Tbsp. Worcestershire sauce

1 Tbsp. ground mustard

1 tsp. smoked paprika

1 tsp. garlic powder

1/3 cup sour cream

Some dehydrated potatoes

In a skillet on med high add ground beef, cook until brown.

Add onions, mushrooms, minced garlic salt and black pepper and tomato paste.

Cook and stir for a couple minutes until tomato paste is dispersed.

Add beef broth, dehydrated potato slices, Worcestershire sauce, ground mustard, smoked paprika and garlic

powder. Stir and turn up heat to bring to low simmer.

Add noodles and stir to incorporate. Cook on low simmer for 10-12 minutes

or until noodles and potatoes soften. Add water if needed.

Turn off heat and add sour cream. Stir to incorporate.

Garnish with parsley and serve.

Dr. Pepper Spare Ribs

Ingredients:

1 pack of Spare Ribs

2 Large Yellow Onions

1 Bell Pepper

A few Small Potatoes

Some Crushed Garlic

Your favorite spice rub

A can or 2 of Dr. Pepper

1 cup Brown Sugar

some bbq sauce

some Worcester Sauce

some Garlic Powder

some onion powder

some Cayenne Pepper

Slice Onions and bell pepper and place on the bottom of the dutch oven. Then cut up your potatoes and drop them in too.

Mix the 1 cup Brown Sugar, some bbq sauce, some Worcester Sauce, some Garlic Powder, some onion powder, some Cayenne Pepper together and cover the ribs with it.

Sprinkle rub onto both sides of the ribs. Cut the ribs into sections to fit in the dutch oven. Lay them on top of the vegetables.

Finally, pour Dr. Pepper into the pot to come half way up the ribs.

Cover and place in oven for about 2 to 2 1/2 hours at 300 degree3.

Vegetable Jambalaya

Jambalaya without the meat.

In a Dutch oven, heat oil over medium-high heat. Add some vegetables as green pepper, onion and celery, carrots; cook and saute until tender.

Stir in a couple cups vegetable broth, diced tomatoes, can of tomato paste.

Added some garlic powder, fennel seed powder, gumbo seasoning, red pepper flakes.

Bring to a boil then stir in a cup long grain rice. Reduce heat to simmer for about 20 minutes or until liquid is absorbed and rice is tender. Stir in some lima and kidney beans.

Poulet Mafe

Chicken, cabbage, carrots, potatoes in a peanut sauce.

Ingredients:

1 tsp. garlic powder.

1 tsp. ginger powder.

1 tsp, turmeric.

1 tsp, cumin.

little salt and pepper.

6 skinless boneless chicken thighs, with bones work.

Some olive oil.

1 chopped medium onion.

Small can tomato paste.

1/4 cup oyster sauce, fish will work.

3 cups chicken broth 3 cups vegetable broth. Water will work.

Small head cabbage, cut into quarters.

Handful of the small carrots.

3 potatoes cut into pieces.

I cut the chicken into squares. There was room for more chicken and cabbage if you want.

Peanut sauce:

3 tbs. soy sauce.

Cup peanut butter.

3 tbs. brown sugar.

3 tbs olive oil.

1 tbs. ground ginger.

3 tbs. white vinegar.

1 tbs garlic powder.

Mix the garlic powder, ginger powder, turmeric, cumin salt and pepper.

Cover the chicken with it and cover with plastic wrap. Refrigerate overnight.

Heat up a dutch oven and pour the olive oil in it. Cook the onions until translucent.

Stir in tomato paste and oyster sauce. Stir until it caramelizes, add the broths.

Scrape and stir in flavor bits off bottom of dutch oven. Add the chicken Bring to boil

then down to medium low.

Make the peanut sauce.

Mix some liquid from the dutch oven to the peanut sauce. Make it runny and

stir in with the chicken. Bring to simmer and leave it alone for 20 minutes.

Stir in cabbage and carrots. Bring back to simmer and leave alone for 15 minutes.

Stir in potatoes, bring back to simmer for 30 minutes or until everything is nice and soft.

Serve over rice.

Skillet Tilapia

Got a grill going and used it as a smoker. Coals and cherry wood on one side for indirect heat.

While thats heating up I got the fish ready.

Drizzle a little canola oil on both sides of the fish and rub it around. Then add the seasoning blend to both sides. Set aside while the grill heats up.

Place a skillet over the heat side, when its hot put some oil in it. Place the fish in and sear one side. Put the skillet on the indirect side and turn fish over, drizzle some lemon juice on them. Fresh squeezed lemon if you can. Close the lid and get the temp down a bit. Check the fish about 5 minutes check if they flake easily, if not close lid and check another 5 minutes. Don't over cook them. Just like baking them in the oven but over coals and wood.

The blackened seasoning I used is below or use your own it will come out good.

1 Tablespoon paprika

1 Tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon thyme

1/2 teaspoon red pepper flakes

1 teaspoon cayenne pepper

1 teaspoon sea salt

teaspoon ground black pepper

Smoked Pork Belly

Had a pork belly, put some salt and pepper and covered well with rub and sone chili powder.

Let it sit until smoker had steady temperature of 250 degrees f. Put it on fat side up. Placed a drip pan under it. Smoked with a apple wood.

When internal temp reached 165, I placed it on foil and poured the drippings with a little maple syrup and loosely wrapped it. I let it stay in for internal temperature of around 180 degrees f. The probe of thermometer went in very easily which is what I was going by, not so much the temp, It took about four hours.

Made one marinated with teriyaki sauce overnight. Turned out good.

The wife made mac and cheese with several types of cheese and other stuff and finished it off in with the belly. Threw some asparagus in also, because why not.

When pork belly was done, let it rest for half hour, it was all very good. Meat was nice and juicy.

Pork Chops with Garlic Mushroom Sauce

4 thin pork chops, or a couple thicker ones.

teaspoon paprika.

some kosher salt and black pepper.

1/2 cup butter.

package of sliced nushrooms.

5 minced garlic cloves.

tsp. mustard.

3 tbsp. flour.

2 cups beef broth.

Season both sides with the paprika salt and pepper.

Heat a skillet with medium high heat, add a couple tablespoons of the butter.

Sear the chops until golden brown and middle is not pink, few minutes each side.

remove chops and set aside. Melt rest of butter in the same skillet and add the mushrooms.

Cook the mushrooms until golden brown color, four or five minutes. Add garlic and mustard

and cook a few minutes until garlic smells good.

Stir the flour in a cup with a little cool water and add to skillet. Slowly pour in the

beef broth and stir it all together. Season with salt and pepper and go to medium heat.

Keep stirring until sauce thickens, add more flour for thicker sauce. Be sure to mix flour in a little bit of water first. Taste if needs more seasonings.

Mix the chops back in the skillet for a few minutes and cook until heated up.

Hungarian Chicken

4 chicken legs

Salt and pepper

Some olive oil

3 tbsp butter

1 large Onion

3cloves Garlic

3 tbsp. Hungarian paprika

2 tbsp. Flour

1 small jar stewed tomatoes

1 cup chicken broth

3/4 cup sour cream

2 cup noodles

Rub some olive oil on the chicken then season with salt and pepper.

Heat a skillet on medium high. Add tablespoon butter and some olive oil. Sear the chicken skin side down until golden crispy then do the other side then sit it on a plate.

Dice the onion and crush the garlic. Put it in the skillet the chicken was in for a few minutes.

Take it off the heat. Add paprika and flour and mix it all together. Put the skillet on medium heat and add broth and stewed tomatoes. Mix it till its smooth. Place the chicken in the skillet and get some sauce all over it.

Cover and place in oven 400 degrees for 25 minutes or chicken is tender.

Bring a pan of salted water to boil and make your noodles. Drain and add remaining butter.

When the chicken is done, take it out of the skillet put sour cream in and mix. Add noodles and mix, add the chicken and mix it all together.

BBQ Chicken Breasts

I had three bone in split chicken breasts. Sprinkled kosher salt on them and put them in a plastic bowl. covered them with beer and a little water for about six hours.

Take out and pat dry. Cover well with a rub, I did this one. Mix 1/4 cup brown sugar, teaspoon salt, some chili powder, teaspoon ground cumin, tablespoon instant coffee, tablespoon garlic powder, onion powder, mustard powder, little bit of paprika, black pepper, tablespoon cayenne pepper.

Preheat grill. I used charcoal and mesquite chunks. Shoved to one side for two zone cooking.

Place on grill skin side up on the indirect heat side. Rotate every 15 or twenty minutes, do not flip. Keep skin side up.

When internal temp reaches 150 put them over direct heat side skin down,

Put bbq sauce on them. Only the skinless side to keep skin a little crispy. If doing skinless do both sides. I can adjust charcoal height so I raised it pretty close to the chicken. internal temp is 160, take off and rest a little while. Temp will raise to 165 on its own.

Dutch Oven Cabbage Casserole

Pound and a half or two ground beef.

Chopped onion.

Two cups rice.

One jar homemade tomato sauce.

One jar homemade stewed tomatoes.

Can of diced tomatoes with green chilies.

Cup water.

Cajun seasoning.

Head of cabbage-cut up.

Cheese.

Mix onion and meat, some Cajun seasoning on it.

Add everything but the cheese to the meat, more Cajun seasoning. Boil then turn down between medium and low. Cover for thirty minutes. Check it for cooked rice and soft cabbage. Cover with cheese.

Smoked Stuffed Peppers

Ingredients.

Mixed peppers, some hot some not.

Bacon.

8 ounces cream cheese.

Shredded mozzarella.

Pimento cheese spread.

Ground sausage.

Barbecue rub.

Instructions.

Cook the sausage and set aside.

Slice open peppers and scoop out seeds if you want.

Take the cream cheese, mozzarella, pimento, cooked sausage, cover with rub and stir it up.

Stuff the peppers with it.

Wrap each pepper with bacon.

Sprinkle more rub on them.

Set up smoker for 225 degrees. Place them right on the grill and smoke them about 2 1/2 to 3 hours or until peppers are soft and bacon is done.

Smoked Tri Tip

Covered the Tri Tip with pink salt, fresh black pepper and powdered garlic.

Let it sit while you get the smoker for 225. Apple and peach wood.

Water pan with water and vegetable broth. Smoked until internal temperature of 135.

Heated cast iron skillet with butter and rosemary sprinkled in it. Sear the smoked meat,

a few minutes on each side, Take out and wrap, let it rest 15-20 minutes.

Brisket Tacos

Flour Tortillas, or ones you like. Taco shells work good.

Cup of chopped green onions.

1 tbs. brown sugar.

2 tbs. sor sauce.

1 tbs. sesame oil.

1/2 tsp. black pepper.

2 minced garlic cloves.

2 lbs. left-over brisket..

Some onion powder.

Some garlic powder.

Lettuce for taco topping.

Tomatoes for topping

Sauce.

1/2 cup mayo.

3 tbs. gochujang.

Splash of sesame oil.

2 tbs. of chili-garlic paste.

Heat everything but lettuce and tomato in a pan, let simmer for a few minutes.

Make your taco or burrito, cover with sauce top with lettuce and tomato.

I added a bit of rice on mine.

Good.

Korean Bulgogi

2 tbs. oyster sauce.

2 tbs. Chinese rice wine.

2 tbs. oyster sauce.

3/4 lb. beef. I used some leftover brisket.

1/2 cup chicken broth.

1 tbs. hoisin sauce.

1 tbs. brown sugar.

1 tsp. chili garlic sauce.

1 tbs. sesame oil.

cup of bell pepper, diced.

Combine oyster sauce and rice wine in a bowl add beef stir to coat and set aside.

Sauce-Combine chicken broth, hoisin sauce, brown sugar, and chili garlic sauce in a bowl.

Place a wok over high heat. Add the oil, swirl to coat the sides. Add beef and stir until not pink.

I used leftover brisket, so I added it after the bell pepper.

Add bell pepper and stir fry for a minute. Add sauce and bring to boil.

Pour over noodles or rice.

Good.

Dutch Oven Corned Beef Brisket and Cabbage

Corned Beef Brisket.

Bunch of Carrots cut in half.

3/4 head of Cabbage torn apart into pieces.

Large Onion quartered.

Cover the meat with the season pack that come with it.

If you don't have a little pack, use some caraway seeds, mustard seeds, celery seeds, black pepper, ground coriander.

Preheat oven with bunch of coals under it.Pour a little olive oil in.

Sear the meat on each side and edges.

Place about 9 coals under and 18 on top. This is a 12 inch dutch oven.

Cover the bottom with onion slices, bottle of beer and jar of vegetable broth.

Place meat in and simmer for 2 hours.

Put in potatoes and carrots, simmer for 30 minutes.

Put in the cabbage and simmer for 30 to 45 more minutes, until cabbage is soft.

I put in some kielbasa with the cabbage.

Tasted good.

Brisket

BRISKET

Placed brisket in a pan and cut the thick hard fat off.

Got a pineapple and cut all the inside out that I could.

Puree it and cover the brisket with it. Let it sit in the refrigerator for a couple hours.

Got the smoker ready for 225 degrees. Added peach and apple wood.

Put some salt, pepper and garlic powder on the brisket.

Place in smoker and many hours later, when it gets sort of reddish brown mahogany color,

internal temp around 165-170 I wrapped it in butcher paper. Several wraps.

Internal temp 205 took it out and placed it in a cooler. Make sure it can lay flat in cooler.

Let it rest several hours.

Very good.

Aloo Matar

Ingredients.

3/4 cup vegetable oil.

2 medium onions, finely chopped.

1 tablespoon chili and garlic paste.

1 tablespoon ground ginger.

1 bay leaf.

4 potatoes, cut into small peices.

1 cup frozen peas and carrots.

½ cup tomato puree.

1 ½ teaspoons garam masala.

1 ½ teaspoons paprika.

1 teaspoon white sugar.

1 teaspoon salt.

1 teaspoon chili powder.

2 tablespoons dried chopped cilantro.

Instructions

Heat a skillet on medium and add oil. Mix in the onions, ginger powder, chili and garlic paste, and bay leaf. Saute until the onions are soft. Mix in the potatoes and peas and carrots. Cover and cook until the potatoes are tender, maybe 25-30 minutes.

Stir the tomato puree, garam masala, cilantro, paprika, chili powder, sugar, and salt into the vegetable mixture. Continue cooking about 15 minutes.

Cheesy Potatoes with Bacon

Dutch Oven Cheesy Potatoes

Ingredients

8 Red Potatoes.

1 pack sliced bacon cut into smaller pieces.

1 lb. cheese, about half a small block. I used colby jack cut into thin slices.

1 large onion, sliced up.

Cup chicken broth.

some garlic powder.

some seasoning, I used McCormick bacon and chives.

Instructions

Start by slicing your potatoes into bite size cubes, cover with the seasoning. Chop the onion. Set aside.

Cut strips of bacon to 1-inch pieces.

Heat the dutch oven. I did 15 coals on top and 15 under.

Fry the bacon and saute half onions and then take them out. Leave the grease in the bottom of the pot.

Place the potatoes in, then all the onions, and finally bacon and half the cheese.

Cover the dutch oven and cook for about an hour, or until the potatoes are soft. I did this in evening 20 degree weather with lots of snow, took closer to two hours.

Stir frequently.

When potatoes are almost ready, cover with rest of the cheese.

When cheese is all melted in and potatoes are soft, its ready.

Tri Tip

Smoked then seared.

Rub on one, salt, pepper, garlic on the other.

Smoked for a couple hours for an internal temperature of 145.

If you want a little more rare, go to 135-140.

Put on a hot grill for a couple minutes on each side to sear them.

Wrapped in foil and let rest for 20-30 minutes.

Come out like a big juicy steak.

Smoked Bacon Wrapped Stuffed Sausage Roll

1 lb. bacon.
    1/2 cup ham, diced or very thin strips.
    1 cup sharp cheddar cheese.
    Some cut up jalapeno peppers.
    Half an onion, diced.
    And anything else you want, mushrooms, spinach, whatever.

    Make a bacon weave, about 12 by 12 inches.
    Place 2 lbs of ground sausage into a zip top bag.
    Flatten the sausage to equal thickness, about 10 by 10 inches.
    Sprinkle some rub on the sausage.
    Place rest of the ingredients on sausage. Roll it up and make a big stuffed sausage roll.

   Try to pinch the ends closed.
    Carefully place the roll on one edge of the bacon weave. Roll it so the bacon covers the whole thing. be sure to cover the ends good.
    Preheat smoker for 225-250°F.
    Place bacon wrapped sausage roll into smoker on a baking pan or some foil on the grates, so it doesn't fall through. I used a pan with a top with   holes in it.
    Smoke cook for about 3 hours or until the inside of the meat reaches 170°F.
    Take it out and let it rest for a little bit, maybe 15 minutes.

Cheese Filled Meatloaf

Inspired from Jack'd Up Smoked Meatloaf

Ingredients.

Couple pounds ground beef.

3/4 cup cracker crumbs.

Small diced onion.

3 tbs. minced garlic.

Couple eggs.

Some worcestershire sauce-about a tbs.

Couple tbs. Jack Daniels whiskey.

Couple tbs. steak rub.

1/4 cup milk.

Some pepper jack cheese.

Sauce-1/2 cup ketchup, 1/3 cup brown sugar, 1/4 cup Jask Daniels whiskey, tbs. steak rub,

couple tsp, crushed red pepper flakes.

Get smoker ready for 225 degrees.

Mix the ingredients together and form half the loaf, put a dent in the middle and fill with a bunch of cheese. Form the rest of the loaf on top. Pour the sauce over the loaf.

Place the meat in the smoker, about 4-4 1/2 hours. Internal temp 165.

I have a vegetable pan with holes on bottom, used it for the meatloaf. Turned out very good.

Dutch Oven Chicken Marbella

Inspired from silver palate cookbook and fresh off the grid.

1 small bag of prunes, about a cup-chopped.

1 can of green olives.

3/4 cup dry white wine.

1/2 cup red wine vinegar.

6 cloves garlic-chopped.

1/4 cup capers.

2 tbs. dried oregano.

2 bay leaves.

1 tsp. salt.

Small onion cut up.

6 skin on chicken thighs.

1 tbs. olive oil.

2 tbs. brown sugar.

I didn't have capers-I used some thyme. I used white cooking wine. I had skinless, boneless chicken.

Place all but the oil and sugar in a bag or container for a day to two days to marinate.

Heat a dutch oven with 27 coals under it.

Pour the oil in.

Take out the chicken and sprinkle the sugar over the thighs.

Brown the chicken skins in the oil.

Pour all the marinade in with the chicken.

Of the 27 coals, place 9 under and 18 on top of dutch oven.

Bake the chicken about 30-45 minutes, until done.

Pour over rice. Tastes good.

Korean Cheese Corn

Korean Corn Cheese

INGREDIENTS

15 oz. can of corn, I used jar of fresh corn kernels.

2-3 tbs. butter.

1/2 cup mayonnaise.

4 ounces shredded mozzarella or enough to cover the corn.

1 1/2 teaspoons sugar.

2 spring onions, thinly sliced.

Just a small pinch salt and pepper to taste.

A little bit of chopped celery.

INSTRUCTIONS

Heat a cast iron skillet over medium high.

Add butter, add spring onion, celery. When celery softens, add corn. Brown the corn kernels in it.

Mix everything except the cheese and stir together.

Cover with cheese. Can use any cheese you like.

Broil for a few minutes or until mixture melts and bubbles and top is browned.

Pork Belly Bacon

Smoked Pork Belly

Prepare the rub.

3 tbs. kosher salt.
3/4 cup brown sugar.
1 tbs. paprika.
2 tbs. chili powder.
1 tbs ground black pepper.
1 tbs. regular ground coffee.

Some people take the skin membrane off, some don't. I didn't.
Cover the pork belly with the rub. Place on a pan or dish and cover it. Refrigerate for 24 hours.

Take out of refrigerator and bring to room temperature.
Bring smoker to 225 degrees. Place fat side up for around 3 hours.
Go for internal temp of 165.
Take out and let it rest for an hour.
I sliced it to use it as bacon.

I did not let it sit in refrigerator for at least seven days
in a zip lock bag turning it over once a day. Both ways turn out very good.

Dutch Oven Pasta

Dutch Oven Pasta

Recipe
1lb rotini pasta.
1lb italian sausage.
1lb ground meat (i used ground venison).
8oz pepperoni slices.
1 large onion diced cover well with some seasoning or rub on it.
1 bell peppers diced.
8oz mushrooms sliced.
2 cans diced tomatoes.
1 large jar pasta sauce.
12oz mozzarella grated.
8oz shredded italian blend cheese.
8oz shredded sharp cheddar.
4oz parmesan cheese grated to top with.
season with salt, pepper, garlic, and italian seasoning.

Prepare pasta and sit aside.
12 inch dutch oven. preheat 350 degrees, 8 coals under 17 on top.
Put some oil in the dutch oven, saute mushrooms, take out, saute onions and bell pepper, brown meats,
also add the seasons. when brown add mushrooms.
Add pasta sauce. Add diced tomatoes. Add pasta. Add cheese. Add pepperoni slices. Heat about 30 minuted, turn pan and lid at 15 min. sprinkle with parmesan cheese.

Stuffed Pepper Soup

Ingredients

1 pound ground beef
5 cups water
1 can tomato sauce
1 can diced tomatoes with juice
1 can sweet corn with juice
1/4 cup brown sugar
2 bell peppers diced
1 medium onion diced
1 teaspoon salt
3 teaspoons black pepper
2 small beef bouillon cubes
2 teaspoons minced garlic
some seasoning, I used bone sucking seasoning and rub
3 to 4 cups cooked rice

Brown the meat, a little before its brown add the peppers and onion.

Add everything but the rice. Bring to boil, the simmer uncovered for 30 minutes.

Add cooked rice and simmer another 15 minutes.

Pulled Pork with Spicy Korean Slaw-Very Good

Pulled Pork

Rub mustard all over it.
1 tsp. of parsley flakes.
1 tbs. minced garlic. 1/2 tsp. rosemary.
2 tsp. salt.
2 tsp. black pepper.
1/2 cup Thai Chili Garlic paste.
1/3 cup worcestershire sauce.
1/3 cup peri peri sauce.
1/3 cup lime juice. 1/2 cup sweet sauce for spring rolls.
3/4 cup soy sauce.

Place in a pan with a lid for most of a day and overnight. Turn it over several times.
Smoked at 225-250.

Put some of the sauce it was in several times on it.

Internal temp of 165 place some sliced onions on top and wrap it in foil.
Let the internal temp go up to 205, let it rest for an hour then pull apart.
Make sandwiches topped with the slaw.

Slaw
6 cups or a bag of shredded cabbage.
half cup cilantro.
half cup mayonaise.
3 tbs. rice vinegar.
3 tbs. gochujang.
half tsp. sesame oil.
half tsp. siracha sauce.
half tsp. salt.
1 tbs. sesame seeds.

Sauce for the slaw.

A couple tablespoons rice flour mixed with a half cup water and simmer and slowly stir until it turns to paste.
Add half cup gochugaru-korean red chili pepper powder,
three tablespoons minced garlic,
teaspoon ground ginger,
teaspoon sesame seeds,
three quarters cup cold water,
one fourth cup lime juice,
half cup brown sugar,
quarter cup soy sauce,
tablespoon sesame oil,
three tablespoons gochujang,
tablespoon rice vinegar.
Mix everything and refrigerate at least an hour.

Dutch Oven Chili

2 pounds ground beef.

Pot of beans with smoked pork meat in it-homemade.
can diced tomatoes.
1 medium onion diced.
1/2 cup diced green chilies.
3 tablespoons chili powder.
2 tsp. ground cumin.
2 tsp. salt.
2 tsp. ground black pepper.
2 cups water.
1/2 tsp. oregano.
1 tbs. garlic powder.
2 tsp. cayenne pepper.
1 bell pepper diced.
1 tsp. sugar.
1 small can tomato paste.
1 tbs. white vinegar.
1 can of kidney beans.

Preheat a dutch oven with 19 coals on top and 10 under it.
Brown the ground beef in the dutch oven.
Half way through add the bell pepper and onion.
When browned Add everything but the vinegar.
Bring to boil.
Take some coals out from under the oven and simmer for an hour.
Add the vinegar now.

Top with some cheese.

Pulled Pork and Spicy Slaw-Very Good

Pulled Pork

Very Good

Brine
1/2 cup pickling salt.
1 cup molasses.

stir and brine shoulder for 8 hours.

Take out and rinse and pat dry.
Cover well with a rub.
I used- 2tbs. kosher salt, 2 tbs. ground black pepper, 3 tbs. brown sugar,
3 tbs. garlic powder, 2 tbs. onion powder, 3 tbs. paprika, 1 tbs. sage,
2 tsp. oregano, 1 tsp. mustard powder, 1 tsp. cayenne pepper, 1 tbs. chili seasoning.

Wrap with a plastic wrap and refrigerate another 10 hours.
I started the brine in the morning and the rub overnight.

Get smoker ready for 225. Smoke until internal temp reached 165 then put some onion

slices on top and wrap in foil until internal temp of 205-210. Let rest for an hour.

Cole Slaw for the pulled pork sandwiches

Make ahead of time to rest in refrigerator.
Bag of classic coleslaw mix, 5 oz. mayo, 1/4 cup white sugar, 2 oz. apple cider

vinegar, 1 tsp. kosher salt, 1 tsp. black pepper, 1/2 tsp. celery seeds, 1/2 tbs. dry

mustard, 1/2 tbs. garlic powder, 1/2 tbs. onion powder, 3 tsp lemon juice, 2 tsp.

Korean red pepper powder.

Mixed ingredients then mixed with the coleslaw mix.

Dutch Oven Ravioli

Dutch Oven Ravioli
Ingredients
1 pound ground meat. I used ground venison.
1 25 oz bag frozen sausage ravioli, thawed.
1 large 45 oz jar spaghetti sauce
¼ cup fresh Parmesan cheese (can use grated).
1 cup shredded Mozzarella cheese.
1 can diced tomatoes. I used a jar of home made stewed tomatoes.
small onion-diced.
2 tbs. minced garlic.
½ cup water.
can of chopped mushrooms or use fresh ones.
Instructions
Pre made the sauce with the meat, spaghetti sauce, tomatoes, garlic, onion, mushrooms.
Heat dutch oven, I have a 12 inch oven. I used 10 coals on bottom and 18 on top.
Put a little olive oil in it. I used bacon grease.
Put a thin layer of spaghetti sauce on the bottom of dutch oven. Place a single layer of the ravioli over the sauce.
Cover the ravioli with some spaghetti sauce. Sprinkle on mozzarella cheese. Place another layer of the ravioli on top of the sauce. Pour the spaghetti sauce.
Top the sauce with the mozzarella cheese.
Pour the water around the edge of the pan to add some additional moisture.
Cook in the dutch oven for 45 minutes. The sauce should be bubbling and the cheese will just start to brown.
Top with the parmesan cheese. Take the dutch oven off the heat and let it rest for an hour to cool and sauce to thicken.

Smoked Grilled Pineapple

Cut it up, covered tops with brown sugar, sat in a tray and smoked around 225 for an hour.
Took off tray and right on the grill and grilled on medium until they had nice dark grill marks under them.

MeatLoaf

Meatloaf

Smoker temperature: 250°F Meat Finish temperature: 160°F
I used hickory wood
1 lb ground beef
1 lb ground sausage
1 lb ground turkey
1 bell pepper roasted over the fire, diced
1 onion, roasted over the fire, diced (1 small onion)
2 slices of bread
½ cup buttermilk
2 large eggs
some barbecue sauce some rub
Heat smoker for 250.
Put the bell pepper and onion over the fire to blacken the outside of them.
De-seed the pepper. Chop pepper and onion, set aside.
Take two slices bread and tear it into small pieces. Pour ½ cup of buttermilk over the bread.
Stir a couple eggs and pour over the bread. Mix together. Set aside.
Place the meats in a bowl. Add the pepper and onion.
Add the bread, buttermilk and egg mixture to the top of the meat.
Add some rub and bbq sauce to it and mix it all up.
I placed some foil on the smoker grate, poked some holes in it and placed the meatloaf right on it.
I had a pan to catch the grease below it.
Smoke the Meatloaf around 250. Let the loaf cook for 3-4 hours or until it reaches about 155°F.
Brush the top and sides of the meatloaf with some barbecue sauce and a little rub.
Continue smoking. Finish temperature is 160. cover with foil and set for thirty minutes.

MeatLoaf

Pound hamburger, pound pork sausage. Onion, chopped. 2 eggs, 1/4 cup ketchup, 1/4 cup mustard, 1/4 cup bbq sauce,
some crackers.
Made the loaf and topped with Cabellas Whiskey Steak Seasoning. Placed in smoker on a little piece of tin foil with a pan
under it to catch juices. Smoked 250 for internal temp 170.

Bacon and Salmon Candy

Salmon Candy

Small salmon filet
Jubilee seafood seasoning
Apple syrup
Removed skin,rinse. Covered with lots of Jubilee seafood seasoning.
Placed in zip lock bag, then refrigerator for eight hours.
Took out of bag and let air dry for a couple hours. Pre heat smoker for 150.
Placed in smoker. Every 45 minutes or so covered with glaze.
After an hour I did around 200 on the smoker.
I think it took around three hours for an internal temp of 145 of the salmon.
Glaze
Cup apple syrup
2 Tbs. Jubilee Seafood Seasoning
Hint-next time add a bit of brown sugar

Smoked Potatoes

Cover with softened bacon grease.
Cover wit this mix.
I had 5 potatoes.
2 tbs. ground sage.
2 tbs. granulated garlic.
2 tbs. dried parsley.
2 tbs. ground black pepper.
2 tbs. brown sugar.
2 tbs. paprika.
Poke some holes in them. Place on grill of smoker.
After about 1 1/2 hours wrap in foil and continue until soft.
Cut into thin slices, tasted pretty good.

Stuffed Onions

2 large sweet onions, each 9 to 10 ounces
1 pound ground beef
1/2 pound bulk pork sausage
1 tablespoon minced garlic
1 large egg, beaten with a fork
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 tablespoons chopped fresh basil, cilantro
1 teaspoon dried oregano
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
18 slices thin bacon
Cut the top and bottoms off the onions. Cut each onion half way through so you can peel the little layers off. Try not to break them.
In a bowl mix the ground beef, sausage, garlic, egg, bread crumbs, Parmesan, fresh herbs, oregano, salt, and pepper.
Stuff each of the onion layers with the meat.
Wrap each onion in three slices of bacon. Stuff as many of the layers as you can.
Smoked at 225 until the center of the meat is 160 degrees.

Sweet ‘n’ Smokey Green Beans

From Recipes.masterbuilt.com
You’ll Need
• 2 cans (each 14 1/4-ounces) cut green beans, drained • 1 tablespoon garlic salt • 1 stick unsalted butter • 2 cups packed light brown sugar • 3 slices thick-cut bacon, halved
Instructions
1. Preheat smoker to 250°F.
2. Drain beans and place in a pan. Sprinkle garlic salt over beans. Cut butter in half and push the halves down into the beans.
3. Sprinkle brown sugar over beans and cover with bacon slices. Cover with aluminum foil and place on the second rack of smoker and smoke for 1 1/2 hours. Remove aluminum foil and smoke for an additional 30 minutes. Remove from smoker and Stir beans well before serving.
I used maple wood.

Smoked Zucchini

Two zucchini. One cut in half, from end to end.
Rub with olive oil. Sprinkle with kosher salt and black pepper.
Sprinkle some Perfect Pinch vegetable seasoning on it.
Smoked 250 until soft. Maple and ash.
Other zucchini cut into slices. Dipped in flour and egg mixture. A little cajun spice and the vegetable season.
More zucchini sprinkle some all purpose seasoning, lemon and pepper seasoning salt, topped with light brown sugar.

Mac and Cheese

1 package macaroni
1/4 cup butter
1/4 cup flour
3 cups milk
8 ounce package cream cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded sharp cheddar cheese
2 cups gouda cheese
1 cup shredded parmesan cheese
Some bacon bits
Preheat smoker to 225.
Cook pasta according to package directions. In saucepan melt butter
and whisk flour to the butter. Cook until sauce is thick, whisk in milk and boil.
Cook five minutes until thickened. Stir in cream cheese until smooth.
Add salt and pepper. Pour over pasta and add one cup of each cheese. Mix it up.
Pour in aluminum pan with nonstick cooking spray. Put remaining cheeses on top.
Sprinkle bacon bits on. Smoke an hour at 225 until top is brownish.

Smoked Vegetables

yellow squash, zucchinis, tomato, peppers, mushrooms, onions, couple ears of corn.
Sliced all into pieces and slices. Took husks off corn ears.
Mix 1/2 cup olive oil, 1/4 cup soy sauce, 1/4 cup lemon juice, some minced garlic, 1/4 teaspoon pepper.
Pour over and rub all the vegetables with it. Chill a couple hours.
Smoked around 250 a couple hours, until all is soft.

Jibarito (Plantain sandwich)

2 yellow plantains, cut in half. Fry in vegetable oil until soft, a couple minutes.

Flatten each section between two cutting boards, about a quarter inch thick.
Put back in oil and fry until golden brown. Take out and put a little salt on.
Put some meat on, I used smoked ham. Can use pork, chicken, turkey, steak or whatever.
Spread sauce on (equal mix of ketchup and mayo with a little minced garlic).
Topped with lettuce, tomato, onion, cheese. Place other flattened plantain on top.

Twice Smoked Potatoes with Lemon Garlic Aioli

Wash and dry them, I had four potatoes.
Rub olive oil on them and sprinkle some salt on.
Put in smoker until soft, mine took around an hour and a half, until soft.
While they are smoking I cooked some bacon and cut it into tiny pieces.
Mix 2 tablespoons ground sage.
2 tablespoons granulated garlic.
2 tablespoons dried parsley.
2 tablespoons onion salt.
2 tablespoons ground black pepper.
2 tablespoons brown sugar.
2 tablespoons paprika.
The bacon pieces. Shredded smoked chicken also tastes very good.
Some shredded cheese.
When potatoes are done, take out and cut in halves. Spoon out the insides and put in a bowl.
Mix the insides with the above ingredients. Mix in enough sour cream to make nice and moist.
Spoon this back into the potatoes. Top them off with cheese.
Return them to the smoker for a while, I did mine for about 30 min. or until cheese melts.
Now top that with some Lemon Garlic Aioli sauce.
The aioli sauce.
2 tbs. minced garlic.
1/2 tsp. kosher salt.
1/2 cup mayonnaise.
2 tbs. olive oil, pour in slowly while stirring.
1 tbs. lemon juice.
1 tsp. mustard.

Deviled Eggs

Boil and remove shells. Put the eggs in smoker for 45 minutes.
Then halve them and remove yokes.
Combine the yokes with cumin, cilantro, pickle relish, salt.
Just enough mayonnaise to hold the mixture. Put in the egg halves.
12 Eggs

1 tsp. cumin
2 tbsp. chopped cilantro
6 tbsp. sweet pickle relish
1 tsp. salt
mayonnaise to taste
black pepper to taste

Smoked Cabbage

(225 for 2 hrs then 300-350 for 3 hrs)

Cut the hard core out of the center of the cabbage.
Fry the bacon slices and crumble into small pieces. Saute the onion. Add the bacon crumbles and ¼ C of the BBQ sauce to the onions. Spoon this mixture into the cavity of the cabbage.
Preheat smoker to 225 F. Placed the cabbage in a small aluminum foil pan. Baste the outside of the cabbage with some of the remaining BBQ sauce. Smoke the cabbage for approximately 2 hours basting with BBQ sauce every ½ hour. After the 2 hours, wrap the cabbage in heavy foil leaving an opening at the top. Melt the butter and combine with the chicken broth. Pour this mixture over the top of the cabbage. Place the foil wrapped cabbage back on the smoker. Try for to 350 F. until it becomes soft, 2 ½ – 4 hours.
Spoon the stuffing into a bowl, chop the cabbage into bite-sized pieces and toss with the onion/bacon stuffing. Add some extra BBQ sauce.
Ingredients
1 whole cabbage. medium size
3 slices bacon
1 cooking onion, medium dice
½ C BBQ sauce, I added a bit of sugar.
2 tbsp butter
½ C chicken broth
After I made the cabbage, I sauteed some more onion, some apple pieces. Threw some kielbasa in the smoker and cut it into small slices, then mixed it all with the cabbage.

Grilled Street Corn with Chili-Lime Aioli

Grilled corn and k bobs.
By rls First Time Foods
(we altered the recipe a bit. This way come out really good.)
A homemade version of grilled street corn: delicious, creamy, tangy, and with a bit of
spice to it.
Ingredients
6-8 ears of corn
1 tablespoon olive oil
¼ teaspoon salt
2 tablespoons mayonnaise
Juice from ½ a lime

1 teaspoon chili powder
½ teaspoon paprika
2 oz of cotija cheese, crumbled
Cilantro, for garnishing
Instructions
Boil water, throw some salt in. Place the corn in and cook it.
In a small bowl, mix the mayo, lime juice, chili powder, and paprika until combined.
Keep in the fridge until ready to use.
When corn is done, brush them with olive oil and sprinkle with a dash of salt.
Place on the grill and rotate every so often so that the grill marks char, nice dark
grill marks. Brush the aioli (mayo mixture) onto each piece of corn. Be generous!
Sprinkle cheese over the ears of corn, and garnish with cilantro, if desired.
Serve warm and enjoy!

Slaw and white sauce for pulled pork or pulled chicken sandwiches

Slaw-shredded red cabbage, most of the white sauce, 1/2 cup blue cheese crumbles, some chopped onion,
2 tablespoons white sugar, teaspoon celery seed. Mix all together and refrigerate a couple hours.
White Sauce-2 cups mayonnaise, 1/2 cup apple cider vinegar, 1 tablespoon ground black pepper, 1 tablespoon white sugar, 1 tsp dijon mustard, 1 tbs. minced garlic,
2 teaspoon horse radish, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper, 2 tablespoons lemon juice.
Mix all together. Save a little bit of sauce to put on top of the meat, the rest of it in the slaw.

Smoked Ears of Corn

INGREDIENTS
6 ears of corn
1/4cup mayo
1/4cup sour cream
1handful basil or cilantro, fresh and chopped
1teaspoon paprika
1/2teaspoon cumin
salt to taste
pepper to taste
2ounces spicy chipotle cheese, shredded
DIRECTIONS
Prepare your smoker for two to three hours around 200 degrees with a mild wood.
Carefully fold husks back on the corn and remove the silk and arrange the corn in your smoker.
Smoke for two to three hours. The corn will have a nice char in some spots.
butter the corn every half hour for more robust flavor.
Meanwhile, whisk the may, sour cream, basil, paprika, cumin and salt and pepper to taste in a bowl.
Remove from smoker and brush the sauce all over the corn. Sprinkle with cheese.

Chicken-Kimchi Burrito

Chicken Kimchi Burrito.
Tortilla, some cheese, rice, some of a beer can chicken, kimchi, some cheese on top. Really good.