Cooking Outdoors Grilling, Camp and Dutch oven Cooking!

Dutch oven Pigs in the Hole Pancake Recipe

With camping season upon us, I thought it would be a great idea to share my quick and dirty version of the famous “Pigs in the Hole” or “Toads in the Hole” recipe. Actually it is a far cry from the classic English versions using Yorkshire pudding and more closely resembling the American “Pigs in a Blanket” recipe. Whichever side of the pond your are throwing rocks, this is a quick and easy, kid friendly, Dutch oven camp recipe.

Start the recipe off with sausage links grilled on your Dutch oven lid or in the pot, your choice!

Brown your sausage and cook till done.

I am using a Camp Chef 12 inch “Lewis & Clark” Dutch oven with the classic flat lid.

Here is how to use your Camp Chef Big Gas grill box for Dutch oven charcoal cooking.

Pre-heat your Dutch oven for ten minutes. (Not necessary if you cooked your sausage in the Dutch oven itself)

12 inch Dutch oven = 9 coals on bottom + 15 coals on top.

Mix up a batch of pancake batter.

Use a bit of the sausage grease to coat the Dutch oven and pour the batter in.

My all purpose pancake mix required 2 cups mix, 1 1/2 cups milk, 1 egg, and 2 tsp sugar. Giving me about 3 cups of batter.

There are several pre-mixed packages that only require water. Perfect for camping!

With Olympic Gold medal precision, place your sausage links into formation.

No need to push them down, they will settle as they cook.

Baking time took about 45 minutes but that will vary depending on the size of your Dutch oven and the weather conditions.

You should have a nice golden crust and the sides will have pulled away from the Dutch oven.

Use a toothpick to test if its done. Remember, insert toothpick in the middle of pancake batter, if it comes out clean, it’s done!

Cooked to perfection, a few pats of butter and drizzled with 100% Maple syrup.

This, of course, was a huge hit with the boys.

The Queen may be displeased and I extend my formal apologies to the empire for breaking with tradition … but this recipe was really good!!

Dutch oven Pigs in the Hole Pancake Recipe

Recipe type: Breakfast

Author: Gary House

Ingredients

1 package of sausage links
Pancake batter
butter
syrup

Instructions

Start the recipe off with sausage links grilled on your Dutch oven lid or in the pot, your choice!
Brown your sausage and cook till done.
Pre-heat your Dutch oven for ten minutes.
inch Dutch oven = 9 coals on bottom & 15 coals on top.
Mix up a batch of pancake batter.
Use a bit of the sausage grease to coat the Dutch oven and pour the batter in.
My all purpose pancake mix required 2 cups mix, 1½ cups milk, 1 egg, and 2 tsp sugar. Giving me about 3 cups of batter.
With Olympic Gold medal precision, place your sausage link into formation.
No need to push them down, they will settle as they cook.
Baking time took about 45 minutes but that will vary depending on the size of your Dutch oven and the weather conditions.
You should have a nice golden crust and the sides will have pulled away from the Dutch oven.
Use a toothpick to test if its done. Remember, insert toothpick in the middle of pancake batter, if it comes out clean, it’s done!

Dutch oven Mountain Man Breakfast Video

You have heard me talk about this breakfast dish and I have posted about it a few times but I have never showed you how to do it on video. This is one of the first of many videos in my new series that I will be releasing every week or so. Dutch oven cooking at it’s best…

I hope you enjoy this! A lot of work goes into these productions, let me know what you think.

Gary

Grilled mini Frittata brunch.

Have a big day of smoking ahead of you? 14 – 16 hrs for your brisket? Having a special day for the family? You can have it all with some very simple preparation and grilling execution. I personally am one of those people who think breakfast is a 24/7 meal and I would be quite content if that was all I ever ate. Not that we are going to have that debate today and I would be willing to debate the merits of breakfast everyday all day anytime.

I enjoy a day of grilling and I enjoy mixing things up on the grill. Brunch is the perfect time to do so and Grilled Mini Frittata’s were the solution for this Sunday morning brunch. You don’t need anything special to make this and quite often I just throw stuff that sitting in the fridge together to make my Frittata’s. Whip it all together and bake it, it’s that simple!

Let’s take a look at what a Frittata is. According to a quick Google search we find the following explanations:

·Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
wordnet.princeton.edu/perl/webwn 3497370773 0fa2a8bd85 m Grilled mini Frittata brunch.

·A frittata is a type of Italian omelete that frequently features fillings such as meats, cheeses, and vegetables. …
en.wikipedia.org/wiki/Frittata

·a form of omelette in which vegetables, cheese etc are mixed into the eggs and cooked together
en.wiktionary.org/wiki/frittata

·An Italian baked omelet.
www.italian-cooking-made-easy.com/cooking-terms.html

·An Italian dish made of eggs and other ingredients. Similar to an omelet, but the ingredients are combined with the eggs rather than folded into the center. Recipe: Frittata con gli Spinaci
southernfood.about.com/library/info/bld_f.htm

·A flat Italian style omelet that is baked and not folded.
cookingwithanne.com/terms.html

·An open-face omelet, made entirely on top of the stove, or started on top of the stove and completed in the oven; usually flavored with vegetables, herbs, meats or cheeses.
www.foodnetwork.com/regional-international/italian-cooking-glossary/index.html

Yep, just a fancy omelet cooked different ways with the end result being a baked egg dish. Easy …

Here’s what you need and how I created my Mini Frittata Brunch:

2 small Cast Iron dishes (I used Lodge 9 Ounce Oval Mini Server)

Ingredients

2 eggs

1 green onion sliced

4 mushrooms sliced

¼ red bell pepper diced

1 tsp capers (no juice)

¼ cup sharp cheddar cheese

1 tbs Parmesan cheese

½ cup shredded hash browns (frozen)

1 tsp dried parsley flakes

Garlic salt (to taste)

Pepper (to taste)

½ cup milk

Preparation

Scramble eggs and milk together in a bowl then add all the other ingredients (except the cheeses) together and mix. Take your Cast Iron pan (2) grease well and pour in mixture. Keep in fridge until barbecue is ready to go.

Cook with indirect heat for approximately 15 minutes at 350°

Side dishes, yes I had to have my bacon and toast with my meal, basic requirements as you know. Bacon is really easy on the grill, direct heat with any size Cast Iron skillet will get the job done. I have found through experimentation that a “ribbed” Cast Iron skillet works best. Keeps that burning grease away from the bacon! That is important because the bacon cooks really fast on the grill; you’re frying and baking at the same time. I know that sounds strange but you will know what I mean when you try it and watch out when you remove that skillet!! Hot!! A 350° skillet full of hot grease is worthy of respect, use thick leather glove to remove any Cast Iron from your grill.

Toast is the easy part, place your bread over direct heat and stay there and watch it. It will cook faster than your toaster will!

Now you have a great grilled breakfast that will have the uniqueness that only a barbecue grill can provide, a slight smoky grilled taste that can’t be duplicated in the kitchen. I hope you give this a try!

Lodge 9 Ounce Oval Mini Server