From the monthly archives:

June 2009

Dutch Oven Barbeque Ribblets

by Eddie Frueh on June 24, 2009

4 Pounds of pork ribs

salt and pepper

3 cans of beer

1 chopped onion

1 large bottle of barbeque sauce

 

Chop the ribs into small ribblets or pieces be careful not to get a finger.Over a hot pile of coals, in a 12 inch deep dutch oven saute onions in a little bit of oil until clear.Add the 3 cans of beer,and bring to a boil.Now slowly add the ribblets into the dutch oven and salt and pepper as needed.Add the large bottle of barbeque sauce.Now take the dutch oven and place the lid on and prepare a place in the coals where it will not be to hot,we want to simmer slowly for hours.The longer you simmer the ribs,the more tender they will be.I like to cook mine for about 4-5 hours.Check them off and on so you don’t burn them.You will like this recipe if you like spare ribs it’s a good one.

 

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Easy Peach Cobbler

by Eddie Frueh on June 10, 2009

2 cans of sliced peaches in syrup 30 oz cans

1 pack of yellow cake mix

Ground cinnamon

1/3 stick of margarine

Place 12 inch dutch oven over about 15 hot charcoal briquettes.Pour in the peaches and syrup into the dutch oven.Place the cake mix evenly over the peaches and syrup.Sprinkle in some cinnamon not to much just give it a good taste.Cut the margarine into thin slices and arrange the slices around the top.Place the lid on the dutch oven and put about 12 hot charcoal briquettes on top and even them out so you get heating evenly.Bake the cobbler for about 45 minutes or until done.This is a very easy cobbler and it is so good and takes much less time than the old recipes.You can just about use any kind of canned fruit that you want don’t stop with peaches take it to the next level.

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