BBQBOSS
Banned
Lets see'em!
Im cooking my whole meal outdoors in my new camp ovens.
12" Deep Oven will have a Brisket cooked in it. Same one i cooked at DOG this year, if you was there.
10" Oven will have a mess of blackeyed peas with smoked ham hocks
14" Deep Oven will have a mess of collards cooked with little chunks of cabbage and crisco fried country ham.
12" Oven will have a cornbread in it, then a Caramel Apple Crisp in it.
Here are the basic recipes. They will always get tweaked.
Barbecue Beef Brisket
5-6 lbs. prime fresh beef brisket; well trimmed
3 lg. sweet onions; thickly sliced
6 lg. cloves garlic; pressed or minced
1/2 cups chili sauce (your favorite)
2 Tbs. onion salt
1/2 cup light brown sugar
2 Tbs. celery salt
1/2 cup beer (your favorite brand)
1 Tbs. course ground black pepper
1/2 cup Worcestershire sauce
4 Tbs. Wright's liquid smoke
Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all. Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).
In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar has been dissolved.
Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.
When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated.
Note: For those of you who like to cook over a campfire this recipe works very well when the oven is buried in hot ashes and allowed to slow cook all day.
Serves: 10-12
Carmel Apple Crisp
Filling
8-10 large granny smith apples; peeled, cored and sliced
2 Tbs. lemon juice
2/3 cup sugar
1/3 cup flour
2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/4 tsp. ground cloves
3/4 tsp. salt
1 (12 oz.) jar carmel sauce
Topping
2 cups flour
2 cups brown sugar
1 cup instant oatmeal
1 cup butter; melted
1/2 cup chopped walnuts
In a buttered 12" Dutch oven add apples and lemon juice; stir to coat apples. In a separate dish combine sugar, flour, cinnamon, nutmeg, cloves and salt; stir to mix. Pour dry ingredients over apples and stir until apples are well coated. Spread out apples and pour carmel sauce over the top.
In a medium bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork mix in melted butter to form coarse crumbs. Spread topping evenly over apples.
Cover Dutch oven and bake using 10-12 briquettes bottom and 16-18 briquettes top for 60 minutes.
source: http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm
Im cooking my whole meal outdoors in my new camp ovens.
12" Deep Oven will have a Brisket cooked in it. Same one i cooked at DOG this year, if you was there.
10" Oven will have a mess of blackeyed peas with smoked ham hocks
14" Deep Oven will have a mess of collards cooked with little chunks of cabbage and crisco fried country ham.
12" Oven will have a cornbread in it, then a Caramel Apple Crisp in it.
Here are the basic recipes. They will always get tweaked.
Barbecue Beef Brisket
5-6 lbs. prime fresh beef brisket; well trimmed
3 lg. sweet onions; thickly sliced
6 lg. cloves garlic; pressed or minced
1/2 cups chili sauce (your favorite)
2 Tbs. onion salt
1/2 cup light brown sugar
2 Tbs. celery salt
1/2 cup beer (your favorite brand)
1 Tbs. course ground black pepper
1/2 cup Worcestershire sauce
4 Tbs. Wright's liquid smoke
Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all. Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).
In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar has been dissolved.
Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.
When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated.
Note: For those of you who like to cook over a campfire this recipe works very well when the oven is buried in hot ashes and allowed to slow cook all day.
Serves: 10-12
Carmel Apple Crisp
Filling
8-10 large granny smith apples; peeled, cored and sliced
2 Tbs. lemon juice
2/3 cup sugar
1/3 cup flour
2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/4 tsp. ground cloves
3/4 tsp. salt
1 (12 oz.) jar carmel sauce
Topping
2 cups flour
2 cups brown sugar
1 cup instant oatmeal
1 cup butter; melted
1/2 cup chopped walnuts
In a buttered 12" Dutch oven add apples and lemon juice; stir to coat apples. In a separate dish combine sugar, flour, cinnamon, nutmeg, cloves and salt; stir to mix. Pour dry ingredients over apples and stir until apples are well coated. Spread out apples and pour carmel sauce over the top.
In a medium bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork mix in melted butter to form coarse crumbs. Spread topping evenly over apples.
Cover Dutch oven and bake using 10-12 briquettes bottom and 16-18 briquettes top for 60 minutes.
source: http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm
