1 – Rack of ribs (Trimmed, I used Baby Back Ribs)
Honey mustard to coat
Rub of your choice or use one of my favorites: (I used McCormick Applewood Rub)
1 – Red Bell Pepper
1 – Yellow Bell Pepper
1 – Red Onion sliced in half moons
1 – Bottle of BBQ Sauce (I used Stubbs Sweet Heat)
1 – Bottle of Dark Beer. (I used a can of beef broth)
1 – 14″ Dutch oven or 1 Oval Dutch oven roaster (I used a 12″ Dutch oven)
Wash and trim ribs.
Remove skin on back of ribs. Using a paper towel will make it easier to peal the skin off the back. Dry completely
Apply a light coating of Honey mustard to all surfaces of ribs and coat your ribs with the BBQ rub on all sides.
Slice Bell peppers and Onion, place in bottom of Dutch oven.
Place rubbed ribs on top of Bell peppers and Onion.
Pour BBQ sauce on top of ribs, enough to cover thickly.
Pour 1/2 to 3/4 of beer around sides to coat bottom. (I poured the whole can of beef broth in the bottom)
Try to cook at least two hours.
350 degrees seems to be the best for me.
Cook up to three hrs and you might have to use a spoon to eat your ribs.
Note: This works really well on a Camp Chef stove with a Dutch Oven dome or if the weather is bad, use your indoor stove.
Credit: Adapted from Gary House (Cooking Outdoors) – http://www.cooking-outdoors.com/best-dutch-oven-bbq-ribs-youll-ever-taste/
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27