RSS FeedYankee Ribs
By GP | February 8, 2010
Someone asked on our Camp Chef Facebook page a question about doing ribs in the Ultimate Dutch Oven (UDO). I have to admit it has been some time since I did ribs in the UDO. I conjured up the recipe “Yankee Ribs” some years ago, we just didn’t post it anywhere but on the hang tag of the product. So here you go. Yankee Ribs…..
First you need an apron, the remote control, large lounge chair, and if your home recovering from a surgery while your dealer show is covered by a work mate …you need the cell phone. Who took that photo anyway??
The Ultimate Dutch oven, Non stick spray, aluminum foil, wood chips (your flavor choice), Emeril’s Seasoning.
Two racks of baby back ribs cut in three bone pieces.
Spray the inside of the UDO with the non stick spray this will help clean up. Lay a piece of aluminum foil in the bottom of the UDO and then add a layer of dry wood chips. Place the bottom rack of the UDO on the top of the chips. (I spray the rack with non stick as well).
You could have seasoned your ribs earlier if you preferred. I just sprinkled my seasoning on minutes prior to preparing the UDO.
Stand your ribs on end and angles to allow a minimal portion of the rib to touch the UDO cone, walls or each other. This is to allow the smoke to rise around the ribs.
Place over medium heat on the Camp Chef all purpose burner (burner on low pressure stoves, Pro Series, Explorers Tahoes, Yukons, Big Gas, Singles model SL30L) for 15 minutes. Then turn the burner to high for 15 minutes leaving the lid off set, with a small crack to help draw the smoke. Then seal the lid and reduce heat to low for another hour and half. Watch for the meat to pull back and the dry bone tips to appear to tell you they are done.
Now, since I was using the versatile side burner of the Big Gas Grill, and since I beat the rest of the meal done by 20 minutes. I just removed the rib slabs and lay them on the grill box with the heat on low. I swabbed them with the sauce and allowed it to glaze. If I didn’t have that handy I’d been content to serve the sauce on the side. A mistake many folks make with BBQ sauce is to cook with it. If you use too much heat you burn the sugar and kill the rest of the spices in the sauce. Opt for low heats and or side dishes.
Here is the final product dished up.
And here is the aftermath of a rib done well.
Topics: Dutch Oven, Recipes, GP | Post a Comment »
Perfect (and easy) Pot Roast
By admin | February 5, 2010
Sante (our home cookware line) has a 8 Qt Dutch oven that makes a perfect pot roast each and every time! This will quickly become your new favorite pan in your kitchen.
Pot Roast
Ingredients:
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 ¼ cups water
5 ½ pounds pot roast
Directions:
1. In your Dutch oven, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in Dutch oven and coat with soup mixture. Add your choice of vegetables around the pot roast. We used carrots, new potatoes and onions.
2. Cook at 325 degrees for 2 to 2 ½ hours.
Topics: Dutch Oven, Recipes | 3 Comments »
Die Hard Del Rio fans!
By admin | February 4, 2010
Keeping warm by the Del Rio Gas Fire Pit!
Topics: General Discussion | Post a Comment »
The rest of the fish…
By GP | February 3, 2010
The rest of the fish was smoked in the smoker….
And vacuum packed to be enjoyed later!
Topics: Smoking, General Discussion | Post a Comment »
Fishing…kinda
By GP | January 21, 2010
I’d heard about it before through the willow vine. Just didn’t seem like something I’d be interested in unless I had the grand kids along, but they said the fish were great for smoking. When my buddy asked me to come along to help cure my re-hab cabin fever I thought I might for the sake of getting out. Then the Dr. said “not” so that was that.
I called him with the bad news that I couldn’t attend but begged a four pounder for bakin out of him if he caught extra. He planned to smoke vault the rest. It costs a few dollars to participate and all the proceeds to this fish out goes to charity. A fish farm releases their old brood stock into a pond and then for $5.00 you can catch three fish and the rest are a $1.00 each there after.
According to my buddy the fish were still fish and took some skill to catch them. It was a bit of combat fishing as is human nature where a few can’t be courteous, or read and obey the rules. The event asked that you not try to snag them on purpose and of course there were those who couldn’t or wouldn’t comply. More than once my buddy had his line tangled with a weighted treble tosser from across the pond. (Best I wasn’t there cause that would have come to a halt. I don’t have much patience for those who refuse to play by the rules)
My buddy caught thirteen fish ranging from 4 to 12 pounds. He dropped off this great looking rainbow to be baked as he returned home. I was a tad worried there may be a mossy taste to it. But the cold weather had taken care of that. I used a recipe my brother used while in college.
I thought the lid of the oval roaster to be the perfect pan. The fish fit perfectly.
First I oiled it lightly with olive oil
Laid the fish in and coated the inside of the fish with dry garlic and High Mountains Fish seasoning. Mixing up two cans of mushroom soup with one can of water gave you the sauce. You could amp that up with any seasoning you wanted. Lemon Pepper usually goes well and I favor Tony Chachere’s Creole. But you can leave those off for sprinkling on later.
Then we boiled some brown rice to go with it and another side dish of peas. Some folks like to leave those dishes in their separate piles. I love peas in rice and I mix it up.
Pouring the sauce over the fish we popped it in the oven for 45 minutes at 350.
The cooked fish is easy to serve. Peal off the skin start on the center line of the meat with a fork and push the meat towards the back and the belly it will fall off with only a couple of side bones that can be picked through and easily removed. Once the meat is off the top and the skeleton exposed grab the spine at the front of the fish and using a fork to hold the bottom meat down towards the bottom of your pan. Carefully pull the skeleton upwards and it will just peal off. This will easily feed 6 people.
It was delicious!
Topics: GP | 4 Comments »