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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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.
by Eddie Frueh on May 25, 2009
1/2 cup of butter
2-1/2 tablespoons of sugar
1 egg beaten
3/4 cup of beer
1 teaspoon of salt
5 cups of bisquick
Grease and heat up your 12 inch dutch oven with hot coals on the bottom and top should be around 10 coals on the bottom and 20 coals on the top.Combine all ingredients well.Knead the dough by hand until you get it smooth without no lumps.Flour your hands pat the dough flat to 3/4 inch thickness on waxed paper and punch out your biscuits with a cutter.Place biscuits on the bottom of your hot dutch oven and bake for 15 minutes or until golden brown.Rotate the dutch oven and lid often to prevent the biscuits from burning.The biscuits will bake from the top to the bottom that is what you want that is why we have added more coals to the top than the bottom.After you get the biscuits golden brown and done brush them with some melted butter and enjoy.Until next time get them old dutch ovens out and try something different.
by Eddie Frueh on May 6, 2009
1 pound of beef stewing meat in 1 inch cubes
1 large yellow onion chopped
4 large potatoes peeled and cut into 1 inch cubes
1 cup of carrot chunks
1/2 cup of celery chunks
1/2 cup of corn
1/2 cup of green beans
3 beef stock cubes
4 cups of water
Salt and pepper
Heat the bottom of a 12 inch dutch oven by placing it in hot coals.Add a small amount of cooking oil to cover bottom.Brown onions and beef stewing meat together.Add potatoes,carrots,celery,corn and green beans.Now add the water and beef stock cubes salt and pepper.When it reaches a simmer stir the stew often and cook until the meat and veggis are tender.If you would like to make it thicker add some corn starch to thicken it up just a couple teaspoons should do.You can almost add anything to stew try some different things and see what you come up with.
