Beer Can Chicken

 Two chickens on a beer can stand, with a pouch of vegetables.

Chicken on the right had Myron Mixon cluck rub, left has 2 tbs brown sugar and 1 tbs of dry mustard, onion powder, sweet paprika, kosher salt, pepper, cayenne pepper, garlic powder, cumin, oregano, chili powder. curry.

Cut potatoes into wedge and plugged the top hole, keeps the moisture from the can inside the chicken.

Smoked at 250 about an hour then 350 about 1 1/2 -2 or so hours, internal temp of breast was 170.

Both were good and juicy.

Poblano Chili Rellenos

Ingredients

2 Pounds ground beef.

6 Poblano peppers.

3 tablespoons minced garlic.

Medium onion diced.

Can of mushrooms or some cut up fresh.

Can of diced fire roasted tomatoes.

3 cups shredded Colby Jack Cheese.

Cup of Mexican beer.

Half cup flour.

Half cup corn meal.

8 eggs.

Teaspoon cumin.

 Tablespoon paprika.

2 tsp. ground oregano, thyme.

Salt to taste.

Grill the peppers until they have black burnt areas all over them and place in a zip lock bag. When they

cool, the skins will peel right off. Remove some of the seeds. Cut in half down the length so they lay flat.

Mix the eggs, flour, corn meal, cumin, paprika, oregano, thyme, salt and cup of beer. Mix or blend well.

Preheat the dutch oven and saute the onions and add the garlic then mushrooms. Add the meat and brown it.

Put the can of tomatoes on top. Sprinkle half the cheese on. Place all the peppers on and cover with

the egg mixture. Cover with the rest of the cheese.

Place the dutch oven on 8 coals with 16 or 17 on top.

Bake at 350 degrees for about 30 minutes.

After 15 minutes rotate pot quarter turn one way lid other way.

Tastes good with red or green enchilada sauce and sour cream. 

 

Hatch Green Chili Casserole

 Hatch Green Chili Casserole

Ingredients

Pound ground beef.

Can hatch green peppers, remove hard skin if any.

Couple tablespoons minced garlic.

Medium onion diced.

Can of mushrooms or some cut up fresh.

Can of diced tomatoes with green chiles.

Some shredded cheddar and mozzarella cheese or whatever you have,

at least three cups.

Cup of milk or half and half.

Flour, probably a third to half cup.

Five eggs.

Teaspoon each cumin, paprika, ground oregano.

Salt to taste.

Mix eggs and milk in a bowl and slowly stir flour in. Set aside.

 Cook ground beef with onions, garlic, mushrooms, paprika, cumin,

oregano, salt and any other seasons you want to add.

Add can tomatoes with green chiles. 

Wipe some grease or oil in your Dutch oven or dish your using.

Make layers of the peppers, ground beef, cheeses, repeat.

Gently top with milk mixture.

Bake at 350 degrees for about 35 minutes.

If in a camp Dutch oven, preheat by sitting on some coals for a little while. Then 8 coals under and 16 or 17 on top,

after 15 minutes rotate pot quarter turn one way lid other way.

Sprinkle any left over cheese on and give a few minutes to melt.

Skillet Chicken and Rice

 

Mix about a tablespoon of smoked paprika, cumin, chili powder and some salt and pepper together.

Had a mix of chicken thighs, drumsticks and breast. Rubbed them with oil and sprinkled the seasoning on them.

Heat a skillet over medium high and add some oil. Put the chicken skin side down for a few minutes to get a golden crust. Same for the other side then take out and set aside.

Add one onion (slices) to the skillet until soft, mixing any stuck chicken flavorings with them.

Add a couple tablespoons of minced garlic and mix with onions. Stir in two cups long grain rice and mix for a minute.

Add a couple cups chicken broth, couple tablespoons lime juice, some cut up mushrooms and a few diced chipotles, (if using from a can, add some of the sauce). If any seasoning left, sprinkle on top.

Add the chicken.

Bring to a boil then cover and simmer (add more broth if needed) about twenty-five minutes or chicken is done and rice is soft. Chicken should be around 170 degrees.

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

 

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. Slightly brown the meat.

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

 

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.