Main Course
Sweet and Heat Smoked Sausage Dinner
This Dutch Oven Camp recipe is very similar to a chuck wagon cowboy recipe called “Big Old Mess”. Big Old Mess is very filling and easy to make. This is a very easy starter recipe for the beginning camp cook.
1 lb Smoked Sausage
1 Bell Pepper
1 Anaheim Pepper
1 Large Sweet Onion
1/4 tsp Hot Pepper Flakes
1 tbsp Brown Sugar
1/4 cup Barbecue Sauce, Nothing Fancy
2 tbsp Hot Sauce
2 tbsp Cider Vinegar
Vegetable Oil
Serves two hearty appetites.
Cut the smoke sausage into 1″ thick rounds and set aside. Cut onion and peppers into large bite size chunks and set aside. In a measuring cup add barbecue sauce, hot sauce, cider vinegar, brown sugar and hot pepper flakes. Stir well to desolve the brown sugar and set aside.
This recipe will require shifting charcoals from top to bottom twice to complete the dish, but its worth it.
Start with 20 charcoal briquettes. Put 10 coals under a 10″ Dutch Oven. Add a tiny amount of vegetable oil, wipe oil to cover bottom of the Dutch Oven. Add the smoked sausage to the Dutch and brown on both sides. Add the chopped vegetables and sauce mixture to the Dutch Oven, stir and cover. Remove all but 4 or 5 coals from the bottom and put on top with the remaining coals. Bake for about one hour stirring ocassionally. Add more coals as needed. Once the vegetables are tender, remove lid and put about 10 coals underneath. Bring mixture to a slow boil to reduce and thicken the sauce. Be careful not to burn the sauce. If it gets too hot remove a few coals from underneath.
Serve the Sweet and Heat Smoked Sausages with refried beans and tortillas. The hot peppers and hot sauce can be bumped up for the heat lovers and the cider vinegar is what gives it that little sour twang. “Oh Boy” is this GOOD!
To learn more about charcoal placement and temperatures
Visit “Cooking with Charcoals”
Fiery Rib Eye Steaks
Fiery Peppercorn Steaks have become very popular. Here’s a recipe we think will capture those flavors. This is a simple recipe that can be done in the backyard or on a camping trip. The Steak Rub can also be sprinkled on hamburgers and blackened or mixed in the meat while forming patties. Yum! We like the heat.
1 tbsp Crushed Peppercorns
2 tsp Chili Powder
1 tsp Kosher Salt
1 tsp Light Brown Sugar
1/4 tsp Garlic Powder
1 1/4 tsp Onion Powder
1/2 C Ketchup
1 tbsp Worcestershire Sauce
1 tbsp Red Wine Vinegar
1 tbsp Dark Brown Sugar
1/4 tsp Pepper
1/4 C water
4 (3/4 lb) Rib Eye Steaks (1 inch thick)
Olive oil
Let the steaks stand at room temperature 30 minutes prior to grilling.
Mix the peppercorns, 1 tsp chili powder, salt, light brown sugar, garlic powder and 1/4 tsp onion powder together well in a mixing bowl. Coat both sides of the steak with the peppercorn mixture being sure to press into the meat. Lightly brush or spray both sides of the steaks with the olive oil.
Prepare your charcoal for a high temperature.
In a saucepan over low heat simmer together the ketchup, Worcestershire sauce, wine vinegar, dark brown sugar, 1 tsp chili powder, 1 tsp onion powder, pepper and water. Allow to simmer 10 minutes being sure to stir often to insure the brown sugar dissolves completely.
Grill the steaks 12 minutes, 6 minutes on each side for medium turning once during grilling time. Allow steaks to rest 10 minutes before serving. Pour the sauce over the steaks before serving or use as a dip on the side.
Using kosher salt will insure that the salt cooks into the food instead of being washed away by the juices as would regular table salt. If you would like to use regular table salt reduce the amount by half.
The sauce for the steaks could be made in a small Dutch Oven inside your grill or in a fire pan with a few charcoals around it.
Try some Grill Spuds next to your steak for a complete meal.