Recipe Talk

BBQ COOKING CAMP RECIPES
DUTCH OVEN RECIPES

Cowboy Coffee Recipe courtesy Royal Tine

Cook Time: 10 minutes
Yield: 8 servings

1 gallon water

1 cup coffee grounds

1 cup cold water

Dash salt, optional

Special equipment: 1 gallon coffee pot

Fill coffee pot with water to the start of the spout. Bring water in coffee pot to a boil on high heat. Add coffee grounds and reduce heat to medium. Stir down with spoon if boil gets too high. Return to high heat and bring mixture to another boil, about 1 minute, or until froth is gone. Turn off heat and let coffee grounds settle. Pour cold water around the top of the coffee pot. If using salt, sprinkle on top, to taste. Keep coffee pot on low heat to keep warm. Do not allow to boil again.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Episode#: YCSP01

Fire Broiled Trout Recipe courtesy Royal Tine

Cook Time: 20 minutes
Yield: 2 servings

1 (8 to 10-inch) whole trout

3 tablespoons olive oil

2 teaspoons seasoned salt

2 teaspoons lemon pepper

4 tablespoons butter

1 onion, sliced

Parsley, thyme or spinach, for garnish
Special equipment: heavy gauge aluminum foil, fire pit, and cooking grid or grate

Start fire in pit, make sure fire is hot, and let burn down to glowing coals. Place cooking grid or grate 6 inches above heat.
Wash trout thoroughly with cold water. Remove head from trout and burn in fire pit. Tear off a large piece of aluminum foil and place on work surface. Pour olive oil to cover mid-section of foil. Place fish on top of oil. Sprinkle seasoned salt and lemon pepper on the top and inside of the trout cavity. Insert butter and sliced onions into the trout cavity. Tightly wrap foil around the trout so that no area is exposed. Place foil-wrapped trout onto cooking grid. Cook on each side for 10 minutes or until internal temperature is 120 degrees F. Remove from cooking grid and garnish with parsley, thyme or spinach.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Royal Tine Kabobs Recipe courtesy Royal Tine
This recipe is available for a limited time only. Why?

Cook Time: 12 minutes
Yield: 4 servings

Steak:

2 pounds round or sirloin steak (may substitute antelope, deer, elk, moose, or lamb)

1/2 cup cider vinegar

1/2 cup red wine vinegar

1/3 cup balsamic vinegar

1/3 cup olive oil

1 tablespoon Italian seasoning

1 tablespoon lemon pepper

2 teaspoons seasoned salt

3 tablespoons brown sugar

1 tablespoon minced garlic

Vegetables:

1 zucchini

1/2 red onion

1/2 yellow onion

1 green pepper, seeds removed

1 red pepper, seeds removed

1 yellow pepper, seeds removed

1 small container cherry tomatoes

1 small container fresh mushrooms

1 (11-ounce) can pineapple chunks

1 teaspoon salt

1 teaspoon pepper

1 tablespoon olive oil

Special equipment: 12 long metal skewers, fire pit, and cooking grid or grate

For the steak: Take steak and cut into 1/2 to 3/4-inch pieces. Place pieces in large non- metallic rectangular pan.
Combine the vinegars and olive oil in medium mixing bowl. With a whisk, stir in Italian seasoning, lemon pepper, seasoned salt, brown sugar and garlic. Pour mixture into the pan covering the steak. Place in refrigerator and marinate for 2 hours.

For the vegetables: Take zucchini, onions, and peppers and cut into bite-sized chunks. Combine all vegetables and pineapple in a large mixing bowl. Add salt, pepper, and oil and toss to coat vegetables.

Start fire in pit, make sure fire is hot and let burn down to glowing coals. Place cooking grid or grate 6 inches above heat.

Remove steak from refrigerator. Take 1 metal skewer and alternate 1 piece of steak with 2 chunks of vegetables. Repeat until skewer is full. Keep assembling skewers until all 12 are full. Place all 12 skewers onto grate. Cook for 10 to 12 minutes or until desired doneness, rotating frequently. Remove from grill and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Episode#: YCSP01
Copyright © 2003 Television Food Network, G.P., All Rights Reserved


Sourdough Pancakes Recipe courtesy Royal Tine


Inactive Prep Time: 48 hours
Cook Time: 5 minutes
Yield: 5 servings

1 cup all-purpose flour

1 cup Sourdough Starter, recipe follows

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup milk

1 egg, beaten

2 tablespoons oil

Butter or cooking spray, for griddle
Special Equipment: griddle

Combine flour, Starter, sugar, baking powder, salt and soda in a medium mixing bowl and mix. Add milk, egg, and oil and stir until batter is smooth.
Heat griddle and then lightly grease. Pour mixture to make 3 to 4-inch diameter pancakes and cook on 1 side. With a spatula, flip pancakes to cook on both sides. Remove from griddle and serve.

Sourdough Starter:
2 cups all-purpose flour
2 cups warm water
1 package dry yeast
1/4 cup sugar
Feed:
1 cup warm water (110 to 115 degrees F)
1 cup all-purpose flour

Combine all ingredients for the Starter in a glass jar. Let stand, uncovered, in a warm place overnight or up to 48 hours. The longer the mixture stands, the stronger the ferment will be. After fermenting, the starter is ready to use or store in refrigerator. After removing 1 cup of starter add the "Feed" once or twice a week.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Episode#: YCSP01

Triple Berry Cobbler Recipe courtesy Royal Tine



Cook Time: 50 minutes
Yield: 6 servings

3 1/2 cups mixed berries (fresh or frozen)

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons lemon juice

1 cup all-purpose flour

1 1/4 cups sugar, divided

1 teaspoon baking powder

1/2 cup milk

3 tablespoons butter, melted

1 tablespoon cornstarch

1 cup boiling water

Preheat oven to 350 degrees F.
Combine berries, cinnamon, and lemon juice in a 9 by 13-inch baking pan.

Combine flour, 3/4 cup sugar, and baking powder in medium mixing bowl and stir. Add milk and butter while stirring. Pour mixture over berries until covered.

Combine cornstarch and 1/2 cup sugar in small mixing bowl and stir. Sprinkle mixture over batter.

Remove boiling water from heat and slowly pour over entire pan. Place baking pan into oven and bake for 45 to 50 minutes or until crust is golden brown. Remove from oven, allow to cool slightly, and serve warm.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Episode#: YCSP01

Dutch Oven Potatoes Recipe courtesy Royal Tine



Cook Time: 40 minutes
Yield: 10 to 12 servings

8 slices bacon, diced

1 medium onion, chopped

5 large baking potatoes, sliced

1 cup mushrooms, chopped

1 (10-ounce) can cream of mushroom soup

1 cup shredded Cheddar

Special equipment: 12-inch Dutch oven

In a Dutch oven, cook bacon and onion for 5 to 8 minutes until bacon is just cooked through. Add potatoes and cook for an additional 25 minutes, stirring regularly. Add mushrooms and soup, stir thoroughly, and cook for 7 minutes. Remove from heat and spread cheese over top. Let melt and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Episode#: YCSP01

Watermelon-Injected Grilled Pork Tenderloin with Watermelon Salsa Recipe courtesy Chef Christopher Stonesifer
This recipe is available for a limited time only. Why?

Cook Time: 30 minutes
Yield: 6 servings

Watermelon Salsa:

2 cups watermelon, seeded and finely diced

1 finely diced Granny Smith apple

1 red onion, julienned

2 cloves garlic, minced

2 jalapenos, seeded and finely diced

1 bunch fresh cilantro, stemmed

2 tablespoons sugar

2 limes, squeezed

Dash rice wine vinegar

Freshly ground sea salt and black pepper

Tenderloin:

2 pounds pork tenderloin

3 cups watermelon, seeded and diced

3 jalapenos, seeded and diced

1 tablespoon salt

2 cups sugar

1/4 cup melon liqueur, optional (recommended: Midori)

Freshly ground sea salt and black pepper

Special Equipment: sterilized syringe injector

For the salsa: Combine all ingredients in medium mixing bowl and chill until ready to serve.
For the tenderloin: Use a sharp knife to trim tenderloin of any fat by removing as much of the silver skin as possible.

Combine watermelon and jalapenos in a blender and puree, about 2 to 3 minutes. Strain mixture through fine sieve and return to blender. Add the salt, sugar and melon liqueur (if using) to blender and blend together, about 2 to 3 minutes. Reserve 1 cup of marinade for basting. Draw remaining marinade with syringe injector. Inject pork liberally with marinade. Sprinkle salt and pepper to cover pork. Let marinate while heating the grill.

Remove pork from platter and place directly on the flame for direct heat. Roll the pork over the direct heat to give it grill marks. Remove pork from direct heat and place away from the flame to finish cooking. Baste with glaze every 10 to 15 minutes until pork reaches an internal temperature of 145 degrees F. Remove from grill to platter and let cool for 5 minutes. Slice into medallions and serve with Watermelon Salsa.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Episode#: YCSP01
Copyright © 2003 Television Food Network, G.P., All Rights Reserved


Brisket, East Texas Style Recipe courtesy Chef Christopher Stonesifer

Inactive Prep Time: 15 minutes
Cook Time: 5 hours 30 minutes
Yield: 14 to 16 servings

2 1/2 gallons good beef stock

1 bottle dry red wine

4 bay leaves

2 tablespoons whole black peppercorns

5 cloves garlic

1/2 cup kosher salt

1 (8 to 10-pound) brisket, fat cap on

2 1/2 cups of your favorite BBQ sauce

In a large cooking pot combine beef stock, wine, bay leaves, peppercorns, garlic and salt; over medium heat, bring to a low boil. Place brisket in boiling mixture, fat side up, and cook at a low simmer for 4 1/2 hours, or until tender.
Remove brisket from pan and place on the top rack of a grill or smoker and cook for 1 hour. Baste with BBQ sauce. Remove from grill or smoker and let cool for 15 minutes. Slice thinly and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Episode#: YCSP01
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Cherry Cola Glazed Ribs Recipe courtesy Chef Christopher Stonesifer

Inactive Prep Time: 24 hours
Cook Time: 2 hours
Yield: 4 to 6 servings

Brine:

2 cups water

1 (12-ounce) bottle light bodied beer

1/2 cup brown sugar, packed

3 tablespoons coarse sea salt

3 tablespoons fresh lemon juice

1 (2 1/2-gallon) plastic re-sealable bag

2 (4-pound) racks baby back pork ribs

Rub:

1/4 cup brown sugar, packed

1 tablespoon dried summer savory

1 tablespoon granulated garlic

1 tablespoon sweet paprika

1/8 teaspoon ground cloves

1 cup yellow mustard

Glaze:

4 (12-ounce) cans cherry cola, room temperature

2 cups cherry jam or preserves

2/3 cup Dijon mustard with horseradish

3 tablespoons soy sauce

2 tablespoons malt vinegar or apple cider vinegar

1 tablespoon hot pepper sauce

For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add ribs and seal bag, removing as much air as possible. Refrigerate overnight, turning occasionally.
For the rub: Combine brown sugar, savory, garlic, paprika and cloves in a small mixing bowl and blend. Remove ribs from refrigerator and from brine. Pat dry with a paper towel. Brush the ribs with mustard to coat evenly. Sprinkle brown sugar mixture over ribs and let stand at room temperature.

For the glaze: Pour cherry cola in cooking pot over medium-high heat. Cook until cola is reduced to 1 1/2 cups, about 45 minutes. Add jam, mustard, soy sauce, vinegar, and hot pepper sauce into the cooking pot and stir to combine. Reduce heat to medium and simmer until the mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Pour mixture into a bowl and take to grill for glazing.

Preheat barbeque grill. If using charcoal grill, light briquettes in chimney. If using 3 burner gas grill, light 2 burners on opposite ends and leave middle burner off. If using 2 burner gas grill, light only 1 burner. Take a disposable pan and place it over the unlit burner. If using the charcoal grill place half on each side of the pan. The pan will be used to collect excess.

Place ribs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bone by 1/4-inch, turning and rotating ribs every 1/2 hour. Before rotating brush the glaze generously on each side. Allow to cook for 1 1/2 hours. Remove from grill and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Episode#: YCSP01

Beer Can Chicken Recipe courtesy Chef Christopher Stonesifer
This recipe is available for a limited time only. Why?

Inactive Prep Time: 24 hours
Cook Time: 1 hour 15 minutes
Yield: 6 servings

Brine:

2 cups water

1 (12-ounce) bottle light bodied beer

1/2 cup brown sugar, packed

3 tablespoons coarse sea salt

3 tablespoons fresh lemon juice

1 (2 1/2-gallon) plastic re-sealable bag

2 whole chickens

Beer:

2 (12-ounce) cans favorite beer

2 tablespoons lemon pepper

For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add chicken and seal bag, remove as much air as possible. Refrigerate overnight, turning occasionally.
For the beer: Pour out 1/4 of beer. Add 1 tablespoon of lemon pepper to each beer.

For the chicken: Preheat barbeque grill to 375 degrees F.

Remove chickens from refrigerator and from brine and pat dry with a paper towel. Place beer cans on a sheet pan. Take 1 chicken, neck end up, and place the chicken onto the top of the beer can. Repeat with other chicken. Take the sheet pan with chickens and place it on the grill. Cover and grill for 1 hour. Remove from grill, cool for 15 minutes, carve, and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Episode#: YCSP01