1960HikerDude

Recipe 2 Tbs Olive oil 1 Large Onion, cut into rings. 2 Green peppers cut into strips 7 Whole cloves garlic 4 Lbs Boneless Country Pork Ribs DIY Montreal Steak Spice (or store-bought, your choice) 1 cup BBQ sauce (I like Sweet Baby Ray’s) 1/2 cup brown sugar 1/4 cup Apple Cider Vinegar 2 Tbs Worcestershire Sauce 1 Tbs Chili powder 1 Tsp Cumin 1 Tsp Liquid smoke Coat the bottom of your 12 inch Dutch oven with olive oil. Add the onions, green peppers and garlic. Rub the ribs with Montreal Steak Spice. Layer the ribs in your Dutch Oven. Bake for 90 minutes using 9 coals beneath and 16 coals on top to get 350 degrees F. in you 12 inch Dutch oven. You’ll need to swap out the coals after 45 minutes. While the ribs are cooking combine the BBQ sauce, brown sugar, apple cider vinegar, chili powder, cumin and liquid smoke in a medium bowl. Give it all a good mix. Lift the lid. Remove the accumulated grease using a turkey baster. Pour the BBQ sauce over the ribs. Swap out the charcoal and bake for another 20 minutes. Serve and enjoy.

Recipe Olive Oil 5 pounds boneless skinless chicken breast halves 12 Oz Coca Cola 1 1/2 Cups Catsup 5 cloves garlic minced 1 Tbs Onion Powder 2 Tbs Chili Powder Apply a liberal coating of olive oil to a 12 inch Dutch oven. Arrange chicken breasts in the Dutch oven. In a large bowl, combine, Coca-Cola, catsup, garlic, onion powder and chili. Give it all a good mix. Pour the sauce over the chicken. Bake for 60 to 75 minutes using 9 coals beneath and 16 coals on top to get 350 degrees in your 12 inch Dutch oven. Chicken is done when the internal temperature reaches 165 Deg. F. Serve and enjoy. ACKNOWLEDGMENT: Based on a recipe found on Byron’s Dutch Oven Web Site http://scouts.lamb-thielen.com/data/papadutch.home.comcast.net/index.htm

Recipe 4 1/2 Lb Pork Loin Salt & Pepper to taste 1/2 cup Flour 3 TBS Olive Oil Butcher’s twine STUFFING 1 tsp ground cloves 1 TBS Dried Rosemary Brown Sugar 1 1/2 Granny Smith apples diced 2 to 3 TBS Cinnamon Whiskey BASTING SAUCE/GLAZE 3 1/2 Granny Smith apples diced 1 12 Oz bottle hard apple cider 1/2 Cup Cinnamon Whiskey 1/2 Cup Brown Sugar Butterfly the pork loin. Leave the fat cap on. Season both sides liberally with salt and pepper. Rub dried rosemary and ground cloves into the inside of the pork loin. Spread brown sugar on top. Arrange diced apple over the brown sugar. Sprinkle cinnamon whiskey over the apples and brown sugar. Roll up the pork roast and tie it up with the butcher’s twine. Heat up the olive oil in your Dutch oven with bottom heat only. Coat the roast in flower and sear in the hot oil, about 3 minutes on each side. Remove the roast, drain the oil and wipe out the Dutch oven with paper towels. Place diced apples in the bottom of the 12 inch Dutch Oven. Place roast on top of the apples with the fat cup facing up. Mix together hard cider, cinnamon whiskey and brown sugar, Pour over top of roast. Bake at 350 Degrees with 9 coals on the bottom and 16 on top. Use a turkey baster to baste the roast every 15 to 20 minutes Remove roast from Dutch oven when the internal temperature of roast reaches 160 degrees. Set the roast aside, cover with foil and let it rest. Simmer the sauce un-covered using bottom heat until thickened. Slice the roast and and serve covered with the sauce.

Recipe 2 Tbs olive oil 1 1/2 pounds lean ground beef 1 large diced onion 5 cloves finely diced garlic 3 seeded and diced jalapeño peppers 1 Tbs chili powder 1 Tsp ground cumin 1 Tsp dried oregano 1 Tsp salt 1 14.5 Oz can diced tomatoes with chilies, undrained 1 15 Oz can red kidney beans, undrained 1 15 Oz can navy beans, undrained 2 cups chicken broth 2 cups elbow macaroni 1 cup Monterey Jack cheese Chopped fresh parsley Heat the olive oil in a 12 inch deep Dutch oven using medium bottom heat. Brown the ground beef and onions. Add the garlic, jalapeños, chili powder, cumin, oregano and salt. Cook for an additional one to two minutes. Add the diced tomatoes, chicken broth and macaroni. Bring it to a boil. Reduce the heat, cover and simmer for 15 minutes stirring occasionally until the pasta is tender. Stir in the cheese. Cover and cook for an additional 2 to 3 minutes until the cheese is fully melted. Garnish with the parsley. Serve and enjoy.

Recipe BREADING MIXTURE 1 cup dry bread crumbs 1/4 cup grated Parmesan cheese 1 1/2 Tbs. Italian seasoning 1 Tsp. garlic powder 1 Tsp dry parsley flakes 1/4 Tsp. salt 1/8 Tsp pepper 2 chicken breasts pounded flat to about 1/2 inch thick 1/2 cup flour 1 egg, beaten 1 Tbs. milk Vegetable oil 24 oz pasta sauce 3/4 cup shredded mozzarella cheese 1/4 cup parmesan Hot cooked pasta In a shallow bowl combine the ingredients for the breading mixture. In a second shallow bowl, combine the egg and milk. Put the flour in third shallow bowl. Coat each piece of chicken in flour, then in the egg, and finally in the breading mixture. Heat the oil in a 10” Dutch oven using bottom heat. Brown both sides until breading turns golden brown. Remove the chicken, drain the excess oil from the pot and CAREFULLY wipe the inside with paper towels. Add pasta sauce to pot. Add chicken breasts, Top with mozzarella and parmesan. Bake at 350 Deg. F for 30 minutes using 7 coals on the bottom and 14 on top. Serve over hot cooked pasta. Garnish with fresh parsley sprig. Serves 2

Recipe 3 1/2 to 4 pounds bone-in skin-on chicken thighs Salt and pepper to taste 1 Large yellow onion diced 3 carrots peeled and sliced 3 celery stalks sliced 6 cloves garlic finely diced 2 Tsp dried thyme leaves 2 Tsp dried basil 1 Tsp black pepper 1/2 Tsp cayenne pepper 2 Bay leaves 8 Cups low sodium chicken broth 1/4 Cup chopped parsley 6 Oz wide egg noodles Season the chicken thighs with salt and pepper. Arrange the chicken in the bottom of a well oiled 12 inch deep Dutch oven. Add the onion, carrots, celery, garlic, thyme, basil, black pepper, cayenne pepper, bay leaves and chicken broth. Bake for 90 minutes using 9 coals beneath and 18 coals on top. Swap out the coals after 45 minutes. After 90 minutes, lift the lid. Remove the chicken. Add the parsley and egg noodles. Swap out the coals one last time. Shred the chicken using a pair of forks. Separate and discard the skin and the bones. Return the chicken meat to the pot. Bake for an additional 30 minutes until the noodles are tender. Serve and enjoy.

Recipe 2 boneless skinless chicken breast halves Salt to taste Pepper to taste 1/2 cup flour 1 Tbs Italian seasoning 1/3 cup olive oil 8 oz sliced mushrooms 1 shallot finely diced 3 cloves garlic finely diced 1 cup marsala wine 1 cup chicken broth 4 Tbs butter 2 Tbs chopped fresh parsley Flatten the chicken breasts by pounding with a meat mallet until they are about 1/2 inch thick. Season with salt and pepper to taste. Combine flour and Italian seasoning. Coat chicken breasts in flour and seasoning mixture. Heat oil in 12 inch Dutch oven using bottom heat. When the oil is hot, brown chicken breasts on thoroughly on both sides. Remove the chicken and set it aside. Add shallots and cook uncovered until they begin to turn translucent. Add mushrooms. Season with salt and pepper and cook until the mushrooms begin to soften. Add garlic and pour in the Marsala wine. Use a wooden spoon to scrape the brown bits off the bottom of the the Dutch oven. Add chicken broth and continue cooking uncovered allowing the sauce to thicken for about 10 minutes. Add the butter, chicken breasts and fresh parsley. Cook for another three to five minutes until the chicken is thoroughly heated.

Recipe 3 small chicken breasts, cut in 1-inch cubes salt and pepper, to taste 1/2 cup milk 1 large egg 2 cups panko bread crumbs 8 ounces deli sliced ham diced cut into 1 inch pieces 8 ounces Swiss cheese sliced 1 stick melted butter divided 1 (10.75 oz.) can condensed cream of chicken soup 1 cup half and half 1/3 cup grated parmesan cheese 1 12 oz package egg noodles Place cubed chicken breasts in a large bowl. Salt and pepper to taste. In a small bowl whisk together milk and egg. Pour panko bread crumbs in a shallow dish or bowl. Using tongs, dip the chicken pieces in egg mixture, then roll the chicken pieces in the bread crumbs and place them in a well oiled 10 inch Dutch oven. Distribute sliced ham over the chicken. Distribute the swiss cheese over the ham. In a medium bowl, whisk together, 1/2 of the melted butter, chicken soup, half and half, and parmesan. Pour it over the contents of the Dutch oven. Bake for 45 minutes at 350 Deg. F. using 7 coals beneath and 14 coals on top. In the meantime, cook egg noodles according to the package directions. Drain and coat them with the remaining butter. When the casserole is ready serve over the egg noodles and enjoy.

Recipe Salt to taste Ground black pepper to taste 2 pounds chicken thighs skin on 2 tablespoons olive oil 1 onion chopped in 1 inch pieces 16 ounces baby bella mushrooms quartered 6 cloves garlic finely diced 1 14.5 ounce can whole peeled tomatoes with juice 1/2 cup red wine 1 14.5 oz can pitted black with juice 1/4 tsp cayenne pepper 1 tbs Italian seasoning 1 red bell pepper cut into strips 1 green pepper cut into strips Hot cooked pasta Season chicken with salt and pepper. Add oil to the bottom of your 12 inch Dutch oven and brown chicken using bottom heat on both sides. Set aside. Add onions and mushrooms sauté until onions become translucent. Place chicken back in the DO. Add garlic, tomatoes, wine, olives, cayenne pepper and Italian seasonings. Distribute red and green pepper on top. Bake for 1 hour 15 minutes at 350 degrees using 9 coals beneath and 16 coals on top to get 350 degrees in your 12 inch Dutch oven Serve over your favorite pasta with grated parmesan.

Recipe 1 Tbs olive oil 3 pounds bone-in skin on chicken thighs Salt and pepper to taste 4 stalks celery, chopped 4 carrots, chopped 2 onions, chopped 2 Tbs fresh thyme leaves 2 Tbs fresh rosemary leaves 2 table spoons fresh chopped basil leaves 8 cloves garlic, finely diced 2 bay leaves 8 cups chicken broth 2 1/2cups all-purpose flour 1Tbs baking powder 1/2 Tsp baking soda 6 Tbs melted butter 3/4 cup buttermilk 2 Tbs chopped fresh parsley Heat the oil in a 12 inch deep camp Dutch oven over medium heat. Season both sides of the chicken breast with salt and pepper. Brown 4 to 6 minutes per side. Remove the chicken and set aside. Add the celery, carrots, onions, thyme, rosemary and basil to the Dutch oven. Give a good mix. Sauté until the veggies begin to soften. Add chicken broth, garlic and bay leaves. Return the chicken to the Dutch oven. Reduce the heat and simmer for about 30 minutes util the chicken is fully cooked. Remove the chicken from the Dutch oven and set aside. Ladle about 2 cups of the broth into a small bowl. Slowly whisk in 1/2 cup of the flour until smooth. Pour it back into the Dutch oven and give it a good mix. Shred the chicken thighs using a pair of forks. Discard the bones and return the chicken to the Dutch oven. Let it simmer uncovered. In a large bowl, combine, the remaining flour, baking powder and baking soda. Give the dry ingredients a good mix. Add melted butter, butter milk and parsley. Mix until the ingredients are combined. But, be careful not to over do it. Form the dough into 8 to 10 round dumplings. Place them in the Dutch oven. Cover and simmer for 15 minutes until the dumpling are firm. Serve and enjoy.

Recipe 1 Nine-inch refrigerated pie crust. 3/4 Cup white sugar 1 Tsp ground cinnamon 1/2 Tsp salt 1/2 Tsp ground ginger 1/2 Tsp ground cloves 2 eggs 1 12 ounce can evaporated milk 2 Tbs real maple syrup 1 15 ounce can pumpkin Allow the refrigerated pie crust to come up to room temperature. Light your charcoal using a chimney starter. Set up your kettle grill for indirect heat, with the all of the charcoal on one side. Shape the pie crust in a 9 inch cast iron skillet. Using a fork, poke holes in the bottom and sides of the crust to vent steam. Place the skillet with the pie crust on the grill opposite the hot coals. Cover and bake for 10 minutes at 400 to 450 degrees. After 5 minutes rotate the skillet 180 degrees for even cooking Remove the skillet from the grill and allow it to cool. While the skillet cools, start another chimney of charcoal. In a small bowl combine, white sugar, cinnamon, salt, ginger and cloves. Give it a good mix. In a large bowl, beat the eggs. Combine with evaporated milk, maple syrup, and pumpkin. Give it a good mix. Add the dry ingredients to the wet ingredients and give them another good mix. When the skillet is cooled enough so that you handle it with your bare hands, pour the mixture into the pie crust. Swap out the coals in your grill. Again, set it up for indirect heat with all the coals on one side. Place the skillet in the grill opposite the coals. Cover and adjust damper to bake at 350 degrees for about 90 minutes. Every 15 minutes, lift the cover, check the temperature and rotate the skillet 180 degrees for even cooking. The pie is done when the a toothpick inserted into he center comes out clean. Remove from the heat and allow to cool thoroughly. Serve with whipped cream and enjoy!

Recipe 4 Pounds Chicken Wings 2 tablespoons butter 1/2 cup soy sauce 2 tablespoons ketchup 1 cup honey 3 cloves finely diced garlic 1 tablespoon grated fresh ginger 1 tablespoon Tabasco sauce salt and pepper to taste 2 table spoons cornstarch 2 table spoons water Optional sesame seeds Fresh parsley In a small Dutch oven or sauce pan combine butter, soy sauce, ketchup honey, garlic, ginger, Tabasco sauce. Add salt and pepper to taste. Mix cornstarch and water and add it to the sauce pan. Give it all a good mix. Simmer using bottom heat for about 15 minutes until it thickens. While the sauce simmers, line a 12 inch Dutch oven with heavy duty aluminum foil. Add chicken wings to the Dutch oven. Pour the thickened sauce over the wings. Bake using 9 coals beneath and 18 coals on top for about 45 minutes. Place a this spacers between the pot and the lid, to allow the oven to vent. Place additional coals on the lid. Cook for an additional 45 minutes or until the wings caramelize, Optional: Garnish with sesame seeds and fresh parsley. Serve and enjoy.

A quick look at my camp kitchen setup.

Chuckwagon Supply, a family business located in Idaho, manufactures and sells Dutch oven gear. They build some really nice Dutch oven tables. I really believe in supporting American manufacturing.

Recipe 3 1/2 to 4 pounds orange sweet potatoes 1/2 cup butter 1 cup granulated white sugar 1/4 cup brown sugar 1 Tsp ground cinnamon 1/2 Tsp ground nutmeg 1/4 Tsp ground cloves 1/4 Tsp ground ginger 1 Tbs pure vanilla extract Peel and slice the sweet potatoes to 1/2 inch thick and arrange in a well oiled 10 inch Dutch oven. Melt the butter in a medium size sauce pan. Add white sugar, brown sugar, cinnamon, nutmeg, cloves, and ginger. Give it all a good mix. Add the vanilla extract and give it another good mix. Pour the mixture over the sweet potatoes. Bake at 350 degrees using 7 coals beneath and 14 coals on top for 1 hour. After 30 minutes remove the lid and baste the sweet potatoes using a turkey baster. Continue baking for another 30 minutes until the sweet potatoes are tender. Serve and enjoy. ACKNOWLEDGMENT: Adapted for the Dutch oven from a recipe found on iheartrecopes.com. The original recipe appears at http://www.iheartrecipes.com/baked-candied-yams-soul-food/

Recipe 1 cup (2 sticks) butter 2 cups all purpose flour 3/4 cups unsweetened cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cups granulated sugar 4 eggs 2 teaspoons vanilla extract FROSTING 4 tablespoons softened butter 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioner’s sugar Grease and flour a 10 inch camp Dutch oven. Melt 2 tablespoons of butter in a large sauce pan. While the butter is melting combine flour, cocoa powder, salt and baking powder in a large bowl. Give it all a good mix. When the butter has fully melted, stir in the sugar until thoroughly combined. Add eggs and vanilla extract. Give it all a good mix.  Add the wet ingredients from the sauce pan to the dry ingredients in the bowl. Give them all a good mix until all of the dry ingredients are absorbed and the batter has a consistent texture. Pour the batter in into your Dutch oven. Bake for 45 minutes using 7 coals beneath and 14 coals on top to get 350 degrees in our 10 inch Dutch oven. While the brownies are baking, you can make your frosting. Combine, softened butter, cocoa powder, honey, vanilla extract and confectioner’s sugar. Give it a good mix until is becomes smooth. The brownies are done when a toothpick inserted into the center comes out clean. Remove the brownies by inverting the pot onto a cutting board. Invert the brownies onto a cooling rack. Allow them to cool for a few minutes before frosting and cutting. Enjoy.

Recipe 4 Oz Butter 2 Lbs top round steak well-trimmed and cut into 1/4 to 1/2 inch thick strips One large onion diced 1 Tablespoon Montreal steak spice 5 garlic cloves finely diced 1/2 cup flour 1 quart beef broth 1/2 teaspoon cayenne pepper 2 tablespoons Worcestershire sauce 8 oz sliced baby Bella mushrooms 12 ounces dried uncooked egg noodles 1 pint sour cream 1/2 cup fresh chopped parsley 2 Tbs fresh chopped chives Melt butter over medium bottom heat in your 12 inch Deep dutch oven. Add steak and onions. Season with Montreal steak spice. Sauté steak and onions until the onions start to turn translucent. Add garlic and sauce for an additional minute. Add flour and stir rapidly until a light brown roux forms. Add beef broth cayenne pepper, Worcestershire sauce and mushrooms. Give it all a good mix. Cover and bake for 60 minutes using 9 coals beneath and 16 coals on top to get 350 degrees in your 12 inch Deep dutch oven. After 30 minutes, add the egg noodles. Cover and continue baking for another 30 minutes. Add sour cream and parsley. Give it all a good mix. Serve in large bowls, garnish with chives and enjoy.

Recipe 2 tablespoons vegetable oil 4 Lb pork shoulder roast 1 large onion coarsely chopped 2 cups BBQ sauce 1 15 ounce can diced tomatoes 1 15 ounce can tomato sauce 8 oz tomato paste 1 cup beef broth 4 Tbs sugar 2 to 3 Tbs black pepper 3 Tbs chili powder 1 Tbs ground cumin 2 Tbs liquid smoke 3 Tbs Worcestershire sauce 1 chopped bell pepper 16 ounces spaghetti Pour vegetable oil in the bottom of a 12 inch deep Dutch oven. Add the Pork shoulder roast and onion. In a large bowl combine, BBQ sauce, diced tomatoes, tomato sauce, tomato paste, beef broth, sugar, black pepper, chili powder, cumin, liquid smoke and Worcestershire sauce. Give it all a good mix. Bake using 10 coals beneath and 18 coals on top for 4 to 6 hours until the roast shreds easily. About 2 hours into the bake add the bell pepper and continue baking. Remove the roast from the Dutch oven to a large cutting board. Shred the pork using two forks. Remove any bones and return the pork to the DO. Start your pasta water on your camp stove. Bring to a boil and add the spaghetti. Cook according to the package directions. When done, drain the pasta and combine it with the pork and sauce. Serve and enjoy! Acknowledgment: I got the inspiration for this recipe from Babelfish5’s BBQ Spaghetti recipe https://www.youtube.com/watch?v=SQVkNkL9nrw

Recipe 2-3 veryripe bananas 1/3 cup melted butter 3/4 cup of sugar (amount can vary according to taste) 1 egg, beaten 1 teaspoon vanilla extract 1 teaspoon baking soda Pinch of salt 1 1/2 cups of all-purpose flour 1 hand full of chopped nuts. (optional) Peel the bananas and mash them up in a mixing bowl until smooth. Stir the melted butter. Add baking soda, salt sugar beaten egg, vanilla extract and flour and nuts. Give it all a good mix. Grease an 8” Dutch oven liberally with butter. Pour batter into oven. Bake for 45 minutes using 5 coals beneath and 11 coals on top to get 350 degrees. The bread is done when a toothpick inserted into the center come out clean. Remove the DO from the coals and let it cool uncovered for a few minutes. Remove the bread from the oven by inserting a flexible spatula around the sides of the oven. Invert the oven onto a plastic plate, allowing the bread to drop out. Invert onto a second second plate or small cutting board and allow to cool further before serving. ACKNOWLEDGMENT I found this recipe on simplyrecipes.com and adapted it for the Dutch oven. You can view the original recipe at: http://www.simplyrecipes.com/recipes/banana_bread/#ixzz3NTdRmgc7

Recipe 2 Lbs russet potatoes 1 Large onion cut into rings 1 Tbs olive oil 1/2 Lb bacon cut into 1 inch slices 1/4 cup all purpose flour 3 cups milk 4 cups shredded cheddar cheese divided 3 Tbs Montreal steak spice Slice the potatoes into 1/8 to 1/4 inch thick slices. Place the slices in a bowl of water until ready for use. Slice the onions into rings and set aside. Heat olive oil in a large sauce pan. Add bacon. Cook bacon until the fat renders. Add flour and stir until a light roux forms. Stir in the milk and continue heating. When the milk is hot, add Montreal steak spice. Add 3 cups of the cheese and continue heating until the cheese is fully melted. Layer potatoes, onions and sauce in a 10 inch Dutch oven. Top with the remaining cheese. Bake for 90 minutes using 7 coals beneath and 14 coals on top to get 350 Degrees in your 10 inch Dutch oven. After 90 minutes remove from heat and let it rest for 15minutes to allow the cheese mixture to thicken a bit. Serve and enjoy. My website 1960HikerDude.com is no longer online and I no longer publish videos every Thursday.

This video is all about charcoal. I’ll show you how to handle it safely and efficiently. So, grab your favorite beverage, kick back, relax and enjoy the show.

Recipe 5 granny Smith peeled cored and sliced 1/2 cup spiced rum 1 cup granulated sugar 2 Tsp cinnamon 1 Tsp nutmeg 1 cup all-purpose flour 1 cup quick-cooking oatmeal 3⁄4 cup dark brown sugar, packed 1⁄2 cup (1 stick) unsalted butter, melted Add the apples to a to a large bowl. Pour in the rum. In a medium bowl combine the granulated sugar, cinnamon and nutmeg. Give it all a good mix. Pour the sugar mixture over the apples and give them a good mix until the apples are fully coated. Line a 12 inch Dutch oven with aluminum foil and parchment paper. The acid in the apples will ruin your seasoning if you omit this step! Add the sugar coated apples to the Dutch oven. In a large bowl combine flour, oatmeal, brown sugar and melted butter. Give it a good mix until all ingredients are well combined. Distribute this mixture over the apples. Bake for 1 hour using 9 coals beneath and 16 coals on top to get 350 Deg. F. in your 12 inch Dutch oven until the apples are softened. Serve and enjoy. My website 1960HikerDude is no longer on line and I no longer publish video every Thursday.

Recipe 2 Tbs + 2 Tsp paprika 2 Tbs garlic powder 2 Tbs salt 1 Tbs + 2 Tsp black pepper 1 Tbs cayenne pepper 1 Tbs onion powder 2 1/2 Tsp oregano 2 1/2 Tsp thyme 8 Lb beef back ribs 12 oz hickory BBQ Sauce 12 oz chili sauce 4 cloves garlic minced 3 Tbs dry minced onion 1-2 Tsp red pepper flakes In a small bowl, make the rub by combining paprika, garlic powder, salt, black pepper, cayenne pepper, onion powder, oregano and thyme. Set aside. Remove the membrane from the back of the ribs. Separate the ribs by slicing between them. Trim off the excess fat. Season thoroughly with the rub. Place the ribs in a large plastic bag and refrigerate for 1 hour. Arrange the ribs in a 12 inch deep Dutch oven. In a medium bowl, combine BBQ sauce, chili sauce, garlic, dry minced onion and red pepper flakes. Bake for two hours using 9 coals beneath and 16 coals on top to get 350 Deg. F. on your 12 inch deep Dutch oven. Baste with the pan drippings every 15 to 20 minutes. ACKNOWLEDGEMENT: I got this recipe from Byron’s Dutch Oven Website. The original appears at this URL http:// scouts.lamb-thielen.com/data/papadutch.home.comcast.net/ dutch-oven-recipe-bbqbeefribs.htm

Recipe 1 pound navy beans 1/2 pound thick sliced bacon cut into pieces. 1 onion, finely diced 1/3 cup molasses 1/3 cup brown sugar 2 teaspoons salt 1/4 teaspoon ground black pepper 1/4 teaspoon dry mustard 1/4 tsp ground cloves 6 oz tomato paste 1 tablespoon Worcestershire sauce 1 tablespoon apple cider vinegar 1/2 cup water. Soak beans overnight in cold water. Simmer the beans in the same water until tender, 45 minutes to an hour. Drain and save the liquid. Combine the beans, bacon and onion in a 10” Dutch oven. In a saucepan, combine molasses, brown sugar, salt black pepper mustard, cloves, tomato paste, Worcestershire sauce, vinegar and water. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Bake for 3 to 4 hours in the Dutch oven at 350 Deg F using 7 coals beneath and 14 on top until beans are tender. Lift the lid and check the liquid level every time you change out the coals. Add more reserved bean liquid if necessary to prevent the beans from getting too dry.

Recipe 1 tablespoon olive oil 4 pounds beef brisket Salt and Pepper to taste 2 or 2 large yellow onions cut into rings 2 cups beef broth 2 oz Worcestershire sauce 2 oz soy sauce 8 to 10 cloves garlic, finely diced Heat oil in a 12 inch Dutch oven using bottom heat. Season the brisket with salt and pepper. Sear brisket on both sizes in the oil. Remove the brisket and set aside. Brown onions in the oil rendered from the brisket until fully caramelized and golden brown. Remove onions and set aside. Place the brisket back into the Dutch oven with the fat cap facing up. Distribute onions on top of the brisket. Combine the beef broth, Worcestershire sauce, soy sauce and garlic. Pour the mixture directly on top of the brisket. Bake for 4 hours using 7 coals on bottom and 15 coals on top to get 300 degrees in your 12 inch Dutch oven. To serve, slice the brisket across the grain and top with the sauce and onions. ACKNOWLEDGEMENT: I adapted this recipe for the Dutch oven and made some slight modifications to suit my taste. The original recipe, written for slow cookers, by Faith Durand can be found at http://www.thekitchn.com/recipe-slow-cooker-brisket-and-onions-recipes-from-the-kitchn-45437