Cooking-Outdoors.com

I love to explore various websites on the Internet, especially blogs. I can find something about everything written by someone who has done it. Tangy Pit Beans is one of those recipes that I wish I had discovered. These beans look so good, it make you want to take a bit out of you computer screen! I discovered this on “The Meatwave” blog. The Meatwave is a summer BBQ series and blog run by Joshua Bousel. An amazing collection of barbecue adventures.

After reading  Joshua’s post about “Tangy Pit Beans” I knew I had to share this with you.

 

If those aren’t the best looking beans you ever tasted ……… well, you better send me the recipe! If you want a copy of “Tangy Pit Beans” then you need to visit “The Meatwave”.

Enjoy!!

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

 

 

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I like my Banana’s firm and perfectly yellow. I know, good luck! It’s the mushiness that makes me so ficky. Needs to be firm, sweet and tasty. If, as Banana’s always do, turns brown and soggy, you have only two options. Throw them away or make a Banana dish of some sort. My 1st and only choice is Banana Nut Bread (see, I have to stay away from any soggy, mushy food)! Banana cream pie, Banana custard and any Banana mush is going to gag me till I **** (you know what). OK enouth of the personals, let make some Banana Nut Bread in a Dutch oven.

 

Banana Nut Bread

 

Ingredients:

2 ea  eggs

3 ea  ripe banana’s

1/2 cup melted butter

1/2 cup milk

1 tsp vanilla extract

3/4 cup sugar 

1 tbsp honey

2 cups flour

1 tsp baking soda

1 tsp salt

1 cup chopped pecans

 

Preparation:

 

Mix everything except the banana’s and pecan’s. Mix till moist, then add your banana’s and pecans. Pour into a greased loaf pan.

Bake at 350 for 45 - 50 minutes

Test with a toothpick. If it comes out wet it needs more cooking time.

I used a 12″ Dutch oven with a trivet on the bottom to prevent burning.

To keep your Dutch oven at 350 you need to have 8 coals on the bottom and 16 colas on the top. They should last the entire cooking time. You want most of your heat comeing from the top.

Roatae your lid and pot in opposite direction a quarter turn every 10  - 15 minutes to prevent hot spots that will lead to a burn.

As always use you nose! And don’t peek!

 

 

Dutch oven cooks motto:

• If you can’t smell it, let it cook.
• If it smells burnt, it’s burnt.
• If it smells done, it’s done.

 

 

 

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

 

 

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Tired of the same old baked potato? Try grilled potatoes instead.

From time to time I like to mix things up from the traditional old barbecue experience. I can’t claim this technique as being original to Cooking-Outdoors but it is an original idea for me when I started to cook my potatoes this way. I think I was working on grilled french fries or something to that effect. i started slicing my spuds in half and decided to stop there. Spiced them up and threw them on the grill. WOW!! They just popped, great crispy outside and soft potato’ie on the inside.

 

You can use any type of poatato you prefer, Idaho, Red, Purple, Yukon Golds, etc. I was fortunate to have some fresh Yukon Gold potatoes from a friend to use and they were amazingly good.

Wash and clean your potatoes real good. Then slice them in half from stem to bottom.

 

Coat them in some oil oil and rub your favorite potato spices on them. I use Garlic salt, Pepper and Parsley. Cooked them for about 15 minutes on each side! Bet you can’t eat just one………..

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

 

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