Main Course
Smokin’ Pork Butt
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Required Tools
- A wonderful man with a twenty-two foot long giant smoker.
- A big "yes" when the man promises to train you to be a Pit Master
Ingredients – Pork Butt
- 10 hickory and 10 maple logs. (Cherry works also.)
- A grocery store that leaves the fat on the pork butt
- 30 pounds of pork butt
- Six Peppers Seasoning
- Maul Barbecue Sauce
- Sweet Baby Ray’s Barbecue sauce
- Cavender’s All purpose Greek Seasoning
- 10 ounces of assorted pepper corns
- A box or two of brown sugar
- Soft, squishy white hamburger buns
Ingredients – Cole Slaw
- Aluminum Foil and roasting pans
- Large shovel
- Wire rake
- Hammer
- 20 lb bag of charcoal
Preparation
Buy a whole lot of one of the local craft beers. (We chose an IPA from Six Row and a pale ale from Schlafly. The St. Louis Costco sells local craft beers.)
Build a big fire in the fire box using a whole bag of charcoal
When the charcoal is blazing place the wood over the fire
Directions – Prepare the meat
Rinse and pat all the butts dry.
Lay them out on a large wooden cutting board.
Place the pepper corns in a zip lock bag and pound them into a course grind with a hammer.
Mix the crushed pepper corns with the Greek seasoning and rub it all over the meat
Watch the gauges on the outside of the smoking box, and when the temperature reaches 220° place the butts on the racks in the smoking chamber.
After about four hours bring out the butts, place in an aluminum pans and coat and pat brown sugar into the black bark that is forming on each butt.
(Very occasionally, use the shovel and rake to keep the fire smoking)
Cover and seal the pan with aluminum foil and return to the smoking chamber for about 20 hours.
Remove the aluminum trays, unwrap them and faint with delight at the smells. The bone will pull right out of the meat.
Place the meat into a bowl, run a fork through it and the shredding is done.
Add the barbecue sauces to taste.
Pile it onto the soft squishy white buns and eat with coleslaw and beans that have baked in the smoker since the beginning.
Wash it down with more local craft beers.
Thank you, Tony
Grilled Stripper (Rockfish to Marylanders) Stuffed with Crab Imperial with a layer of Spinach Leaves
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Parked across from us in Lot N was Richie’s Crew. They cooked all day, providing their friends and family with three delicious meals. It would be impossible to go wrong with their recipes. Plenty of bacon and butter was involved. They did clams, grilled beef tenderloins, roasted potatoes and so much more, all packed with flavor and wafting forth tantalizing smells.
This recipe carried us back to growing up on the Chesapeake Bay with its abundance of Rockfish and Blue Crabs.
The best of our childhoods in an aluminum pan.
Ingredients
- Two large strippers filleted
- Fresh Spinach
- 1 pound of lump BlueFin Crabmeat (picked for shells)
- 1/2 teaspoon ground mustard
- 1/2 cup Mayonnaise
- 1 egg beaten
- 1/8 cup minced green peppers
- 2 T capers
Directions
Beat the egg, add the seasonings and stir with mayonnaise. Gently fold in the lump crabmeat.
Lay the fish fillets out and place a layer of fresh washed and dried spinach leaves across the cut surface. Spoon on the crabmeat mixture, top with another layer of spinach leaves and cover with the second fillet.
Place in a buttered aluminum pan, top with many pats of butter and grill them at the game until done.
We really hope to park next to Rich and Tawny again someday. Next time, no pictures - just eating!
Carol’s Jalapeño Stuffed Quahogs (kind of a clam)
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(This was the first time anyone ever came to our camper door and served us an appetizer. Thank you, Carol!)
Directions
- Steam one dozen quahogs in about an inch of water until they open (save the shells and steaming liquid)
- Let cool, chop and keep in refrigerator
- Preheat oven to 350°
Combine and Sauté
- 1 Tb olive oil
- 1 Tb butter
- 3 Tb chopped onions
- 3 minced gloves garlic
- 2 finely chopped jalapeños(membranes removed to taste)
- 1/2 cup chopped fresh basil,
- 6 oz chopped chorizo
When chorizo is done and vegetables are soft add lemon juice and parsley.
Stir in up to 1 1/2 cups bread crumbs and moisten with steaming liquid.
Mix in chopped clams and pile a generous dollop of the mixture into each clam shell
Bake at 350° for 10 - 15 minutes then heat in an aluminum pan on a covered grill at the game.
Bill’s Delicious Brown Sugar Bacon Scallops
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Ingredients
- 1 pound large scallops
- 1 pound bacon
- Panko crumbs
- Brown sugar
Oh, so easy - Directions
Rinse and dry scallops
Wrap with bacon (Some say thick, some say thin. I suppose it depends on how much you love bacon.)
Mix dark brown sugar and Panko
Roll the individual wrapped scallops in the mixture
Grill at the game, while watching carefully least the bacon ignite.
Southwestern Grilled Chicken
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For every person you plan to serve:
- One chicken breast flattened
Per breast, mix:
- I jalapeño chopped (removing whatever seeds and membranes You deem necessary)
- 1T Cream Cheese
- 1/4 C shredded Cheddar
Stuff the breast with the cheese mixture, roll up and wrap with two slices of bacon
Grill, turning frequently to keep the bacon from igniting
Bernie’s Grilled Lobster
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- Build a wood fire in the fire pit and let it burn down to glowing wood*
- Wrap the grill in tinfoil, poke some holes in it
- Add at a 3-4 inch layer of seaweed and put put on the live lobsters
- Cover with a layer of seaweed (1-2 inches)
- Cover all with foil dome, with a few holes poked in it
- Place the domed grill on the stones
- Cook 8 to 10 minutes per pound until a feeler pulls out easily
- Split the lobster and serve with loads of melted butter and a little lemon
- Forget all the sides, have a second lobster.
*This year, living under trees we have modified the recipe and are cooking them in foil and seaweed packets on our little table top Weber charcoal grill. Delicious, but not quite as good as over a wood fire.
Mark’s Infamous Bolt Pride Pulled Pork
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Pork Shoulder to fit your crock
pot- Rub on seasoned and/or garlic salt
- Cover with water and cook 8 hours on low.
- Let cool and pull apart
- Go through the refrigerator and combine any barbecue sauces available
- Sweet Baby Ray’s was the choice this Sunday
- Put the pulled meat back in the pot
- Reheat at the game and mix in the BBQ sauce(s).
Bernie’s Grilled Albacore Tuna
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Ingredients
- About 7 pounds of Albacore Tuna Filets
- Marinade
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 3 garlic cloves, minced
- 2 green onions, chopped
- 2 tablespoon Asian sesame seeds
Directions
In a bowl, stir together the soy sauce, brown sugar, garlic, green onions, and sesame seeds until the sugar has dissolved.
Pla
ce the fish fillets in a large plastic zipper bag. Pour the marinade over the fish, squeeze out all the air, and refrigerate the bag for 2-3 hours.
Make a charcoal fire on the grill. Once hot, cover the coals with water-soaked Jack Daniels Cask Wood Chips.
Remove the fish from the bag and place on the grill.
Cover the grill and cook turning pretty much every minute or so until the internal temperature of the fish fillet reaches 125°(medium-rare). The outside should look slightly charred.
Steve’s Bacon Wrapped Cinnamon Buns
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Ingredients
- Lots of bacon
- Lots of mini cinnamon buns
Directions
- Wrap each mini-bun with a strip of bacon
- Bake until partially done in 450° oven
- Finish cooking on the grill at the game.
...and look out for Peg
Eggplant and Red Pepper Quesadillas
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Peel and slice an egg plant 1/4" to 1/2" thick (Put the slices in a baggie and coat with 3-4 T. extra-virgin olive oil.)
Sauté until lightly browned.
1 Cubano Pepper cut into fat pencil sized strips and sautéed in olive oil. (I think any pepper would work with this.)
1 Package of Mexican Blend Cheeses
Any fresh herb that you like... basil is good, as are sage and thyme. A sprinkle of chipotle hot sauce livens things up.
Put flour tortilla in lightly oiled pan, layer the ingredients and top with second tortilla.
Gently brown both sides until the cheese melts. (Good luck on flipping it over.)
Kim’s Colt’s Company Casserole
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12 Slices of Texas Toast- 1 pound of sausage
- 8 slices of think bacon
- 6 ozs Swiss Cheese
- 6 ozs Cheddar Cheese
- 6 Eggs, beaten
- 2 cups of milk
- Butter
Bake the Texas Toast as directed, remove the crust and break up in a buttered 9 x 13 pan.
Sprinkle the grated cheese on the toast, Mix eggs and milk together and pour over bread, I usually season the egg mixture with salt and pepper.
Top with the cooked meats and refrigerate overnight.
The next morning bake at 350 degrees for 50-60 minutes.
Chef's note: I use turkey sausage. You can use ham but we have made this casserole for years and everyone prefers the sausage and bacon to the ham and bacon.We have also added onions before adding the egg mixture and like that as well.
Peg's camper cooking note: I divide it between two smaller casserole dishes and freeze one for later dinning pleasure.
Kendall’s Lasagna Cupcakes
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Preheat the oven to 375°
Layer the following ingredients into a sprayed muffin tin:
- Wonton Wrappers
- Spaghetti Sauce
- Ricotta Cheese
- Turkey or Chicken Meat
- Parmesan Cheese
- Fresh Basil
Bake for 20 minutes
A Crawfish Boil
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When you check the recipe for boiling the crustaceans, it starts out with take a 60-80 quart boiling pot, with a strainer insert... and I am storing this where in the camper? Drive down the road and buy them cooked!
A proper table setting for a boil with friends.
To eat crawfish grasp the upper body (carapace and head) with two fingers and the tail with the other hand’s two fingers. Twist and pull it apart...suck the head juices out if you are so inclined, crack the tail and wiggle it then squeeze out the white meat. Dip, eat and go on to the next.
Accompaniments
Donna’s recipe for Crayfish Dipping Sauce.
Mostly Mayonnaise
Squirt Ketchup
Squirt Mustard
Shake of A-1 Sauce
Shake of Thousand Island Dressing
Stick your finger in mix and check it out...add whatever you want or think it needs. Put it on the table with beer and newspaper lined flat boxes full pounds of crawfish and enjoy with firecrackers.
Donna’s Fire Crackers
1 pkg of oyster crackers
I pkg dry ranch dressing
1 cup oil
1-2 Tbs red crushed pepper
Roll around in a big jar with a sheet of cling wrap between the lid and jar. "Oil WILL walk"
Bacon Explosion
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Recipe contains 5000 calories and 500 grams of fat Most people I know and respect would not eat this.
Ingredients
- 2 pounds thick-cut sliced bacon
- 2 lbs of a mild sausage like Jimmy Dean
- 3 tablespoons mild barbecue rub
- 3/4 cup barbecue sauce.
Instructions
Preheat oven 225°
Using 12 slices of bacon, place 6 bacon slices side by side on a large sheet of aluminum foil, parallel to one another with their sides touching. Weave the remaining six slices back and forth to form a mat.
Cook 4 or 5 slices of bacon in a frying pan and until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub.
Evenly spread sausage on top of bacon lattice, pressing to outer edges.
Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage.
Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
Separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat.
Press sausage roll to
remove any air pockets and pinch together seams
and ends.
Place roll on a baking sheet in oven.
Brush on more barbecue sauce and cook about 1 hour for each inch of thickness. We cut it into thick slices and serve it on a soft burger roll.
Eat. Enjoy. And don't think about the little piggy.
Jim Clegg's World Famous Falcon's Brats
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Jim himself sent us the recipe...
Ingredients (notice possum is not mentioned here)
- use fresh brats, as low sodium as can be gotten
- several cans of beer(any type will do from light to lager)
- brown sugar(Splenda brown sugar works too)
- brat rolls or potato buns
Condiments: various mustards, relish, onion, horseradish sauce, and
Cheese Wiz.
Instructions
I've found that boiling the brats in beer doesn't do anything. So simply bring water to a rolling boil and cook them until approx 3/4 done.
Shock them in a cold water bath to stop the cooking process and wait for the brats to cool off.
Lay all of the brats on their side and with a dinner fork puncture them approximately every inch or so from top to bottom half way through the sausage.
For every 10 brats take a large leak proof zip top baggy and mix two 12 ounce cans of beer and 1/2 cup of brown sugar. The beer will moisten and tenderize the meat and the brown sugar will give them an outstanding flavor. Marinate your brats anywhere from 8 to 12 hours.
Char grill your brats to the desired darkness and place them on a slightly toasted bun. Add any combination of condiments you like, but I recommend just a mild horseradish sauce for a sweet Southern twist.
Enjoy with your favorite brew! GO Falcons!!!!
