I bought some crescent dough, chocolate chips, marshmallows and Reese’s baking pieces. I laid out the dough and then patted evenly the chocolate chips and Reese’s into the dough.

I then placed a large marshmallow on it and rolled it up.

I placed them in a Deluxe Camp Chef ten inch oven.

I put 8 coals in a circle around the outside edges. Then 14 on top. After thirty minutes I removed the oven from the bottom coals.

In 45 minutes I took off all but three of the remaining coals from the top. Those I left to keep it warm. And well, what I got was a pretty good product.

I did try a bite with a scoop of ice cream and that really took it over the top!

GP

Fried Catfish

1 lb. catfish fillet
¼ tsp. lemon pepper
½ cup bread crumbs
1/8 tsp. garlic powder
½ cup corn meal
1/8 tsp. red pepper
1/8 tsp. black pepper
1 egg with 2 Tbsp water beaten
¼ tsp. salt
Cooking oil for frying

Mix together the dry ingredients.  Dip fish into the egg followed by the dry ingredient mixture, coating well.  Heat oil in fry pot or Dutch oven.  Oil should be heated to 350 degrees Fahrenheit (use thermometer for best results).  Gently place fish in hot oil.  Cook until brown then turn and brown other side.  Cook until fish flakes easily, about 3 to 5 minutes.  

Pineapple Salsa

1 small can crushed pineapple
1 can black beans (drained and rinsed), optional
4 Roma tomatoes
3 tsp. sugar
1 tsp salt
1 tsp cider vinegar
2 finely chopped jalapeno peppers
1 tsp minced garlic
1 tsp lime juice
2 diced green onions
¼ cup diced cilantro (more if desired)
1 mango, diced
1 avocado, diced

Mix all ingredients until well blended, cover and refrigerate for at least 1 hour to overnight then serve. 

For dessert we took refrigerated biscuits, rolled thin, and filled with chocolate chips and marshmallows.  Those were then deep fried, and topped with whipped cream…delicious!

Bar-B-Que Chicken Quesadillas

2 cups cooked chicken
1 tomato chopped
1 green pepper chopped fine
Spicy barbecue sauce
1 red onion sliced thin
8 flour tortillas
1 cup cheese

Spread barbecue sauce on the tortillas, or mix in with cooked chicken. 

Layer the ingredients on tortillas, and place on a griddle.  Top with another tortilla, and let cook until cheese is melted. 

Quesadillas are done when filling is hot and tortilla is crisp.  Serve with additional barbecue sauce or ranch dressing.

After searching the internet for a great recipe (http://www.smoker-cooking.com/smoked-tri-tip.html), I went to the store to buy the meat.

After doing some online research, I found out that prep for this or any other smoked recipe is pretty simple. For all smoked meats you can use a dry rub or a liquid marinade for the meat. I used a dry rub that came from the aforementioned link and went like this:

TRI TIP RUB INGREDIENTS
   1 tablespoon chili powder
   1 tablespoon ground cumin
   1 tablespoon fresh ground black pepper
   2 teaspoons onion powder
   2 teaspoons dried oregano
   1 teaspoon garlic powder

Combine the tri tip rub ingredients.
Season each of the tri tips with salt…kosher if you got it. Use about 2 teaspoons of salt per each roast, one teaspoon per side. Let the roasts sit salted for a few minutes, then season with the tri tip rub. Go ahead and pack all of it on.

When I finished, this is how it looked.

I let that sit for a while in my fridge just flavoring the meat.

When it came time to do the actual smoking I realized that I had no idea how to use the smoker. This is a little embarrassing since I work at Camp Chef, and I am around the Smoke Vaults quite a bit and have even seen them being used by other employees on occasion. So since I was hesitant, I thought it would be a good idea to go into detail about what I did for my first ever smoked tri-tip.

Step One: Prep the meat. As I explained, for my tri-tip I used a dry rub.

Step Two: Prep the smoker. To get the smoker ready you need to place the chip tray in the smoker with the preferred wood of choice, there are many types of wood to smoke. Depending on what type of meat, your recipe may give you a suggestion about what type of wood would be the best with it.  I also found that many people say, ‘use what you want!’  I had some cherry wood hanging around the yard so I used that as my smoke putting it on the bottom cast iron chip tray.
Next, I added some water to the drip tray thinking to create some steam and help keep the smoker and the meat moist. I was not positive about the water dip tray and what or how much liquid if any was needed. I ended up just guessing and had to put some extra water in half way through. I guess that just depends on how long you are going to smoke your meat.  Last, place the racks where you want/need them for your meat.

Step Three: Start smoking! The Smoke Vault makes this super easy. Chip tray? Check! Water Basin/Drip Tray? Check! Meat Shelves? Check! The Smoke Vault started right up on the first click with its matchless rotary ignition. It got to temperature quickly and the meat was ready to absorb the smoke.

My tri-tip smoked for a relatively short time of 2 hours at about 225 to 275(about 1 hour per pound) and was plenty done for me. I am usually a rare to medium rare kind of guy. I would suggest that a Camp Chef meat thermometer is essential to have on hand, to know when your meat is finished to your liking! 

From my experience I found out that smoking was super simple once I got everything rolling. A little temperature control and a little patience and you will have yourself some delicious smoked tri-tip.

On a side note, I added a mustard/vinegar BBQ sauce and thought it was delicious and would share:

1/2 cup of prepared yellow mustard
1/4 cup of cider vinegar
3 tablespoons of brown sugar (dark)
1/2 teaspoon of paprika
1/2 teaspoon of Worstershire sauce
1/2 teaspoon white pepper
1/2 teaspoon of cayenne pepper (powdered)
1/4 teaspoon of black pepper

All in all the tri-tip came out delicious.  It was easier to do that I would have guessed, even for a novice, and everyone at the BBQ sure thought it was a tasty dish.

Pan Fried Yukon Gold Potatoes

Yukon Gold potatoes, quantity depends on size of skillet. I like enough to just cover the bottom.
Extra Virgin Olive oil, again depends on size of pan but it will be 1/4 to 1/3 cup.
1 TBSP – Paprika, smoked preferred.
Salt
Pepper

Rinse and lightly scrub the potatoes. Dice potatoes to about 1/2 inch square size; vary in size to help things cook more evenly. Add the olive oil to the skillet and put on a burner with medium-high to high heat. Add potatoes, stirring them frequently to prevent burning. Salt and pepper to taste. Should take about 20 to 25 minutes to get the potatoes close to done, slide them all to one side of the skillet and add a Tablespoon of olive oil on the side without the potatoes. Mix the paprika with the oil then move the potatoes into the mixture and evenly coat as possible. Let cook that way for another 5 to 10 minutes. Serve and enjoy.

Try variations on the spice as well, this past time I used a garlic and herb spice mixture that really added a great flavor. The beauty of cooking is the ability to test and experiment. This recipe is certainly no exception. Post your ideas and variations on the blog here, I would love to see what everyone else is trying.

Steve

Like many things my parents prepared, I over looked getting the recipe. So I had to figure it out. And in the fashion of our family cooking…..I didn’t write down the exact measurement of ingredients as I figured it out. And I failed the first time when the noodles broke up to resemble pop corn shrimp. But the taste was there. I just didn’t have them quite thick enough and didn’t drop them into a boil.

In an earlier blog “In Search of Noodles” I promised the recipe, so here you go as close as I can recall how I do it. Really, I just kind of feel my way through it and that is some of the fun.

I boiled/simmered the wild Turkey legs for 6 hours in a heavy cast iron pot until the meat fell off the bone.

You can see the thin white tendons piles with the leg bones. They are abundant and the bird knows how to use all of them in his mobility. I think they could outrun a good saddle horse. I know they can out walk me.

The stock is very clear and void of any fat.

I used 8 eggs for one batch and a cup of egg substitute for the low fat batch.
Approximately one cup of 1% milk (any milk will do just watching the fat grams for me), approximately two cups of flour, and one tablespoon of baking powder. I mix moisture and flour until I have a consistency of sticky not quite bread dough. If I scoop it with a big spoon it needs the help of another spoon to drop it into the boiling stock. While it resembles a dumpling to many observers, it really is more of a noodle consistency.

In the stock I boil for thirty minutes, one onion diced and four stalks of celery. I leave out the salt and allow folks to season how they wish when the noodles are finished. I like sprinkling Creole seasoning on mine.

In the boiling stock I drop the “tablespoon gobs” of noodles and let them cook for about thirty minutes on a simmer, stirring once about half way through.

The verdict: Well they don’t last long and it takes about two to fill you up. Some folks liked the real egg version better. I can’t tell the difference. This can be built with the poultry of your choice.

While summer has been late coming and we made them in the cool spring. You’ll really appreciate them on a cold winter day.

Good Cooking,

GP

Log Cabin Grub seasoning
Panco breading mix
Egg Beater

As promised the Baked Blue Gill recipe. I know, I know, our good friends in the SE portion of the country are rolling their eyes. You could toss this recipe in a deep fryer as well. For me I have to bake em. Do I miss the grease…….honestly…….yup! But I want to be around to catch a few more of em, so I’ll bake em. Blue Gill is the Halibut of fresh water as far as I’m concerned. They are a white meat that isn’t overly fishy in taste for those of you who like it mild.

First you fillet them. This is one of those labors of love so put on some tunes because you might be awhile if this is your first time using a fillet knife. There is info on the net how to fillet fish so I will skip that action. I then put them in an egg substitute wash with a couple egg whites beat in.

I put my breading in a bowl and then two at a time coat the fillets and lay them on a cookie sheet sprayed with non stick cooking spray.

I sprinkled these with some Log Cabin Grub seasoning. Cook them at 400 degrees for thirty minutes or until brown. Dip em in any sauce that pleases you or eat em as is.

We bone the breasts off and that gives us two large slabs that we cut into 8 steaks cutting horizontally and vertically. I like to choose the pieces that match the closest in size and grill them together. Towards the back of the breast you will get the thinner pieces.

Riley made up a marinade for this last bird. I ask him if he measured so I could tell you folks but….Like his Father…..he has an aversion to measuring while cooking. So I’ll just say try this and see where it goes it will be close.

1 cup of Lemon Juice
2 cups of Water
4 Tablespoon heaping of Dill
4 Tablespoons heaping of Emeril’s Original Essence Seasoning.

Soak the cut pieces for approx 8 hours in the fridge
Pre-Heat the grill to medium Sear both sides then turn grill to low and allow to cook till internal temp is 165.

Riley chose the side dishes-what else potatoes and stuffing. He’s a teenager!

After the dishes were judged the youth teams went out and sold their fair to the hungry folks and neighboring high school that showed up for lunch.

Then it was into the auditorium for the announcement of winners.

And now the much anticipated COSTUME AWARD. While their Koopa Subs- Italian Meatball Sandwich, Sourdough Rolls, The Super Mushrooms and  PRINCESS Peach Shortcake missed out by a couple of points……..how do you loose completely when a Gorilla and guy in a pink dress show up with the vittles?

Complete Dutch: (scored high points in all areas of the contest)

Team 65- Kalua Pork, Hawaiian Sticky Rice, Island Brownies, and Pacific Cool Breeze Sherbet and yes…they did the ice cream in a Dutch oven. (Sorry didn’t get a photo)

Best Dessert:  Team 67- Pina Colada Cake

Pina Colada Cake
12 Inch Dutch oven

Cake
3 ¾ cups all purpose flour
1 ¾ oz box vanilla instant pudding
1 Tbs. baking powder
2 ½ tsp baking soda
1 tsp salt
1 cup + 2 Tbs. butter; softened
1 tsp. vanilla extract
1 ½ tsp. grated orange zest
2 2/3 cup sugar
5 egg yolks; room temperature
1 ¼ cup pineapple juice
1 ¼ cup water
8 egg whites; room temperature
½ tsp. cream of tartar

Glaze
½ cup pineapple juice
½ cup coconut milk
½ cup Captain Morgan’s spiced dark rum
1 ½ cups powdered sugar
1 tsp. vanilla extract

Frosting
8 oz cream cheese; softened
½ cup butter; softened
1 tsp. vanilla extract
¾ tsp. coconut extract
2 16 oz. boxes powdered sugar
2 Tbs. Captain Morgan’s spiced dark rum
½ cup crushed pineapple; well drained
12 oz. flaked coconut

Prepare cake batter:  Sift together flour; pudding, baking powder, baking soda and salt.  In a large mixing bowl beat butter, vanilla, and orange zest until soft.  Gradually mix in 2 cups sugar until light.  Beat in egg yolks one at a time.  Combine pineapple juice and water in a measuring cup.  Alternately mix dry and wet ingredients into the butter and egg yolk mixture starting and ending with dry ingredients.  DO NOT overbeat the batter.  In a separate bowl whip egg whites and cream of tartar until soft peaks form.  Gradually mix in the remaining 2/3 cup sugar and continue beating until stiff but not dry.  Gently fold egg whites into batter one at a time.  Batter will be thick.

Grease the bottom and sides of a 12” Dutch oven.  Pour batter into Dutch oven and spread evenly to sides.  Bake using 10-12 coals bottom and 14-16 coals top until lightly golden and top spring back when touched, about 90 minutes.  For best results rotate oven and lid 90 degrees in opposite directions ever 15 minutes while baking.  Allow cake to cool in pan for 15 minutes.  Invert cake onto a rack and finish cooling.  Cut cake in half horizontally.  Separate halves.  Place in icebox until chilled.

Prepare Glaze:  Bring pineapple juice, coconut milk, run, and powdered sugar to boil over medium to high heat stirring constantly.  Reduce heat and continue to simmer for 10 minutes stirring constantly until mixture thickens slightly.  Be careful not to burn!  Remove from heat.  Stir in vanilla.

Prepare frosting:  In a large bowl cream together cream cheese, butter, vanilla, coconut extract, and rum.  Slowly mix in powdered sugar until smooth and creamy.  Transfer 1 cup frosting to another bowl and stir in pineapple. 

Assemble cake:  Brush all of the glaze over the cut sides of both halves of cake.  Set one cake layer on a place cut side face up.  Spread with pineapple frosting.  Top with second layer, cut side down.  Frost top and sides of cake with remaining frosting.  Press coconut into frosting on top and sides of cake.  Return to icebox and chill for 1 hour.  Garnish with whipped cream and sliced strawberries.

And the winners are……Tune in tomorrow for the recipes!

Many of you own one but I have found that many folks purchased it and then got intimidated by it and didn’t use it or, they had some pilot error and didn’t pursue it any longer. That is kind of sad because it truly is an easy thing to use.

The history of this oven begins with Dent Sorenson of Salina, Utah. Dents wife had become unable to eat oily foods. As a school teacher who during the summers rode for the cattle association, this put a kink in Dent’s family weekend Dutch oven gatherings. Other than give up the tradition, it sent Dent to thinking, how to cook with no oil? His first Ultimate was cut and welded from a tire rim. Dent was finding it difficult to find a foundry that could cast this piece. When he finally found one the price was pretty high at retail and they demonstrated it and sold a few. Camp Chef bumped into Dent at a Sports Show cooking away on our Pro Series stove with the Ultimate Dutch Oven. We were able to help Dent get it manufactured for a price that worked in the consumer’s retail price range.  Dents kids continue to work consumer shows showing how the thing works, and many of our dealers carry the item.

Let me use photos to show you how easy this is to use. At a later date I will use it with the Enhancement Pack.

This chicken breast and veggie meal can be done in an hour. I pushed it a bit because I promised to feed the support crew before they had to help in shipping. Time is just a matter of applied heat. I am answering a question that we often get as well. “Can I use this on my stove top”? I wouldn’t use it on a glass top range for fear of the legs scratching it but that is just me.

This recipe will have only the fat in it that comes from a little spray down of the top rack to help with the clean up of the rack. That isn’t even necessary, again, just me.

I used:

Three large Chicken breast halves
One small bag baby red potatoes
Two cups of baby carrots
Cup of whole mushrooms
Two small zucchinis- slice ½ inch thick
One head of Broccoli
Log Cabin Grub seasoning
Sweet Baby Ray’s Raspberry Chipotle BBQ sauce
1 cup Cranberry juice

Sprinkle Log Cabin Seasoning on cold chicken breast and let stand for 20 minutes.
Place Ultimate Dutch Oven (UDO) over burner and turn burner to medium-high (8 on this electric stove)

You can see I’m adding about a cup of juice.

I have removed the bottom rack of the UDO for this cook.  Add potatoes and carrots, cover pot with lid and let it cook for 20 minutes.

At 20 minutes add- broccoli, mushrooms and zucchini. Add top rack and spray with a little non stick vegetable spray then place on the chicken breasts seasoned side up. Replace lid.

Cook for twenty more minutes and then check the chicken with a thermometer, mine read 130 degree F.

Add the broccoli, replace and cook ten more minutes. Check temp in breast. Mine read 165….done! 

Add BBQ sauce to the chicken and the broccoli. Allow to sit three minutes. Then cut breasts in half. Serves six.