This was one of the funnest dishes I have made in my Camp Chef Dutch oven. My inspiration came from a dozen different recipes that I didn’t like so I decided to throw my own version together. This Pork Chile Verde recipe can easily take on a life of it own as you add or remove ingredients to make it you own classic dish.

This is my 2 part Dutch oven Pork Chile Verde video from my new “Cooking Everything Outdoors” video series, hope you enjoy it.

Dutch oven Pork Chile Verde recipe

Prep time: 15 min

Cooking time: 55 min

Ingredients

12″ Dutch oven

1/2 tsp Crisco for Dutch oven

1 lb of pork loin, cubed into 1″ pieces

2 large onions chopped

1 c all purpose flour

1 tsp dried oregano

1 tsp dried cilantro

1/2 tsp cumin

1/2 cup red wine

1 – 12 oz jar Salsa Verde

2 small cans diced chile’s (as hot as you like) undrained

2 – 15oz cans of pinto beans undrained

1 - 28 oz can of diced tomatoes, skin on and undrained

1/4 tsp salt

1/2 tsp pepper

2 large cloves garlic diced

1 – 1 gal zip-lock bag

20 – 30 coals

Preparation

Heat Dutch oven on bottom only with approximately 15 coals. Place cubed pork in a 1 gallon zip-lock bag. Add 1/2 of salt, 1/2 of pepper and  flour to bag, close bag and mix well to coat pork. Grease bottom of heated Dutch oven with 1/2 tsp of Crisco. Brown pork till done, add onions cook with pork till translucent, then garlic for a minute more, don’t over cook!

Add oregano, cilantro and cumin, remainder of salt and pepper. Mix well. Add chiles, pinto beans, tomatoes and salsa verde, stir well. Place lid on Dutch oven, posistion approximately 15 coals on the lid.

Cook for 40 minutes.

Serve with rice and warm tortillas.

Video notes: I did not add the chicken broth from the video. It would have made it Pork Chile Verde to watery. I stated 1/4 cup then a 1/2 cup of red wine – I used a 1/2 cup.

Easy to make and it make a ton of food. We had this over the course of a few weeks. Heat up your tortillas and enjoy!

Gary

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

I am now the very fortunate owner of a Char-Broil Big Easy SRG! “Smoker Roaster Griller” that is. Char-Broil sent me a unit to review recently and I couldn’t have been more surprised when it arrived. As you are well aware of, Char-Broil is an innovator in the grilling world and the SRG is no exception.

What could be better than a backyard cooker that Smokes, Roasts and Grills, is about the size of a large Ice Chest on it’s end, uses propane and mimics a Turkey Fryer without that messy hard to dispose of  oil and I think does a better job of it!

To dispel the foul cries of the skeptics, I filmed the whole review, from opening the box to my first cook. This way there is no doubt in anyone’s mind that this is a great unit to add to your arsenal of Outdoor Cooking equipment.

Ladies and Gentlemen! The Char-Broil Big Easy SRG!!!!

Features:

• Stainless Steel Smoker Box
• Roasting Basket and Lifting Hook
• Stainless Steel Grilling Grate
• Half-Racks for the Smoker, Roaster & Grill – Set of 2
• Meat thermometer
• Stay-cool handles
• Grease collection tray
• Variable temperature control
• Rotary ignition 

Roasting Basket accommodates turkeys up to 25 lbs
Grilling Grate measures 15″ dia

Just awesome!! What’s next? Ribs, Pork Chops, Baked Potatoes, Corn on the Cob and much more! Your going to see me putting the SRG through it’s paces and I will be sharing it all with you!

Thank you Char-Broil for supportting Cooking-Outdoors.com!

Please vist my new YouTube channel, subscribe, vote, like, leave a comment! It all helps to support Cooking-Outdoors.com

Thanks … till next time.

Gary

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

Here are some pictures of my youngest son Jarin preparing his pizza dough for the grill. He is only 7 but is showing a great aptitude and yearning for cooking, especially Cooking Outdoors! He wasn’t happy with the thought of someone else making his pizza dough for him and could barely reach over the counter to roll it out but he persevered and created quite a tasty pizza. Ah, am I a proud pappa or what!

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

Coming back from vacation always leaves me exhausted, not being rested or relaxed as I should be, I’ll blame that on my boys. We went to the O.C. Fair where I did three days of demo’s and then we followed up with two days of LegoLand! Now you know why this was so exhausting, on top of the 6 plus hours of driving time, multiple food and restroom stops, “when are we there?’ questions and so on….

So …. I need a little excitement and all of my readers are going to provide it!

I was approached by CSN stores with another opportunity to give you a chance to win a $60.00 gift certificate to their 200+ stores!

CSN Stores has over 200 online stores where you can find everything from cookware to cribs to dining room sets and dog beds! CSN Stores are huge, they have everything you can imagine and more, just check out their Outdoor Cooking store!

Suppose you’ll want to know how to win this $60.00 gift certificate? I am going to make this easy but you will have to put some thought into it as well. Ready, set, go:

“What do you want me to teach you next?”

For the past three years I have been teaching the “Cooking Everything Outdoors” philosophy based on my own whims and tastes but I have probably skipped over a ton of information that you are looking for. So now is your chance to let me know what you are looking for from me. There are thousands of readers out there and you all are eligible to enter!

Just enter a comment with your idea of “What do you want me to teach you next?” and you will be entered and if you have multiple ideas then you can enter multiple times; though I can only choose one winner.

Simple rules:

1. You must make a comment with a suggestion.
2. You may make multiple comments.
3. You cannot mention this contest on the CSN stores Facebook page.
4. Twittering this: “Hurry and enter to win the newest @CookingOutdoors contest! http://bit.ly/a9y9J1 You could win a $60.00 gift certificate to CSNstores.com” (without the quotes) will get you extra entries (only if you make a comment here first).
5. This contest ends on Jul 31, 2010 at 11.59pm
6. Winner will be contacted by CSN Stores.
7. You must include your name and email with your comment (Please do not insert it in the comment).

That’s it!

Good luck!

Disclosure: CSN Stores has not provided me any compensation for this promotion.

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

Foil cooking is one of the best options when Cooking Outdoors. It is very economical and very convenient. Since some cooking methods need a lot of equipment such as tripods, racks or even a Dutch oven, with foil cooking you can just cook it anywhere without having the hassles of bringing in so much equipment. All you need is a heavy duty aluminium foil and you are ready to go.

Using aluminium foil has different functions. It can be used to protect your food if you are directly placing it in the fire. In doing so, you are able to maintain the moisture of the food, allowing the food to be very tender and moist. It can also serve as a package for your cooked food. If your aiming for food that does not have grill marks or if you don’t want your food to caramelize, then this is the cooking method for you.

Steps in Foil Cooking

a)      You need a heavy duty aluminium foil which is thick and does not tear easily. In case heavy duty aluminium foil is not available, you might want to consider wrapping your food twice or even thrice to avoid your food from burning.

b)      Place your food in a large torn piece of aluminium foil. You may cook your favourite vegetables combined with some meat or chicken. Add in seasonings such as salt and pepper. If you want to have a very aromatic dish, you may put a dash of rosemary, thyme or bay leaf. This is a very good combination since the steam will lock in all the moisture and flavour in to your food.

c)       When you have combined all of your ingredients, ensure to fold the sides tight to make sure that the liquid does not drip off. The liquid from your food is bursting with so much flavour and aroma you don’t want to waste any.

d)      When your fire is ready, place the foil packet close enough to the fire or on a bed of coals. You will observe that in a few minutes you will hear a soft sizzle. This means that your food is starting to cook. Keep in mind that it is not safe to place the foil directly into the fire or it will have the tendency to be brittle or worse, the foil will burn.

e)      Since you have incorporated different types of food, some food will cook longer. This goes for beef or pork. As for chicken, fish and vegetables, this will cook faster. You may slightly open your foil pack to check if your food is cooked already. It’s ok to go high tech and use a thermometer here.

For those of us who love Cooking Outdoors, this cooking method is very easy. As mentioned, it is very economical and convenient. The best part of it is that you don’t need to bring in heavy cooking equipment. After cooking and eating, you can just easily toss up the used foil in the re-cycle bin.

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

Check out Consumer Reports’ video buyer’s guide to gas grills recorded live outdoors at their headquarters. It’s a long video (50:44 minutes) but full of great info.

Big thanks to Ustream and Consumer Reports

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

• Oranges do not ripen after they are picked, but lemons do. #
• If hardwood charcoal is not available, scatter dry hardwood mesquite or hickory chunks over the hot fire to ratchet up the temperature. #
• Dandelion roots may be roasted and ground as a coffee substitute. #
• Use cucumbers as an edible garnish to your main dishes. #
• One benefit of braising is that the liquid absorbs flavours from the foods being braised and makes a terrific sauce. #
• @BBQmommy They are so strong! And their arms are so tiny, amazing! I have gone through three little guys, my youngest the smallest/strongest in reply to BBQmommy #
• Season the butter with your favorite herbs before spreading it on the corn. #
• @BBQmommy That would scare me to death! Those little ones have no fear!! in reply to BBQmommy #
• Beef steaks and other cuts will keep 5 days at 35°F, and 8 days at 30°F. #
• Sliced onions reveal a sweet new personality when grilled. #
• Do not soak wood chunks. It will add too much smoke flavor. Note: Large wood chunks can go directly on the coals without soaking. #
• There is no need to cut off the whole stem of a mushroom. Just remove the tough, dried portion at the end. #
• @BusterRhinosBBQ Yes I should have said large wood chunks, the size of your fist. I do soak the small wood chunks. in reply to BusterRhinosBBQ #
• @wanbeedukovcook Well, keep in mind that you want to soak small wood chunks. You have to play around with them to realy understand them. in reply to wanbeedukovcook #
• Do not soak wood chunks. It will add too much smoke flavor. #
• Allow cooked meats to rest for approximately 3 to 5 minutes before serving. This will allow juice to stay in the meat after they are cut. #
• If you can’t locate cranberry beans, an acceptable substitute is the pinto bean, and a second substitute would be red kidney beans. #
• @Dhale_B Wow! Let me check with my financial advisor first. I’m sure it will be OK though. That’s sounds very resonable to a ol boy like me. in reply to Dhale_B #
• @BigButzBBQ Ha Ha you sound like a great Cook! in reply to BigButzBBQ #
• Diff between a Chef and a Cook? If it’s burnt a Chef will cover it with a nice sauce, a cook will tell you it’s the “bark” and it’s good!! #
• Large vegetables, such as eggplant, onions, and potatoes can be sliced and cooked right on the grid. #
• Slaving away in the kitchen making a pear & pistachio tart. /via @Dhale_B I’ll take two please! #
• @BlackTieBBQ Goodmorning!!! in reply to BlackTieBBQ #
• @CapeRiverMan Ya better sign up!!! in reply to CapeRiverMan #
• @EQUIPnTRIP Thanks! Me too, except blackened toast at 5:00am doesn’t work in reply to EQUIPnTRIP #
• Try to keep the size of the cubes consistent for even cooking. #
• @CapeRiverMan Thank you! in reply to CapeRiverMan #
• Blackening produces a peppery black crust, while searing in all the juices and flavor, which makes it a great choice for the grill. #
• @punchcigars Ouch! Thanks for the tip! in reply to punchcigars #
• Remember: Do not leave an instant-read thermometer in the tenderloins during grilling. Thermometers are not heatproof. #
• @jimmyjamesbbq Fixed that one for sure!! But I thought you couldn’t DM unless you followed?? Thanks! in reply to jimmyjamesbbq #
• Like other ground meat, ground lamb must be cooked to an internal temperature of 160°F for food safety reasons. #
• It is advisable to have 2 sets of tongs when grilling, so you can use one for food and the other for moving the hot coals around. #
• When purchasing boniatos, choose ones that are hard with no soft spots. #
• I subscribed to CAROLYNSCOCIOZ’s channel on YouTube http://www.youtube.com/user/CAROLYNSCOCIOZ?feature=autoshare_twitter #
• I subscribed to campchef’s channel on YouTube http://www.youtube.com/user/campchef?feature=autoshare_twitter #
• To prevent bacon from curling up in the pan during frying, pierce raw bacon with a fork or knife down each slice before frying. #
• @GaryGlen Thank you! Hopefully that article will appear on the next issue of “Sizzle on the Grill” from CharBroil in reply to GaryGlen #
• Vegetable stuffed Chicken and foil cooked potatoes photos are up on Twitter! http://flic.kr/p/7wMrMq #
• @BigButzBBQ Very welcome my friend! in reply to BigButzBBQ #
• @SweetBlueSmoke Yeppa! Your welcome! in reply to SweetBlueSmoke #
• @AlexisCeule just took mine down today! in reply to AlexisCeule #
• @dratsfeez5 You need to BBQ two Skookie Cookies, place Ice Cream between them, freeze and enjoy!! So simple!! I’ll be sharing the video soon in reply to dratsfeez5 #
• Here is another perspective of the Skookie Ice Cream Sandwich!!! http://twitpic.com/zs0lj #
• Skookie Ice Cream Sandwich! http://twitpic.com/zs05l #
• Time to wash clothes. How do I know? Out of underwear. /via @cyndiallison Ha, I thought you are supposed to turn them inside out! Who new? #
• Making Skookie Ice cream Sandwiches! CampChef Skookies – Giant cookies made on the barbecue! #
• Just added myself to the http://wefollow.com twitter directory under: #oakdale_ca #cooking #bbq #barbecue #grilling #food #
• @FishFry Thank you! in reply to FishFry #
• Seafood should be thoroughly cooked to an internal temperature of at least 145° F (63° C). #
• Skewered Pesto Chicken …. Not bad. http://twitpic.com/znmvg #
• There are two ways to grill corn on the cob: Grill-top cooking or ember cooking. #

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

For all of my Dutch oven fans out there, I have some interesting news. There will be some new Dutch oven product coming out very soon! Both Camp Chef and Log Cabin Grub will be releasing them. Now I don’t have any in my greedy little hands yet but pictures will be coming from both sources soon. Here is what I know so far:

Camp Chef

“We are coming out with a new deluxe series and will no longer have the “Lewis and Clark” logo on top of the lids.  The new series will have the same design, but each lid will have a different image, each of a National Park, to celebrate the 100 year anniversary of the National Parks. ”

Log Cabin Grub

“150th anniversary of the Pony Express edition  Dutch ovens, 12″ fry pan and a 4″ skillet. $55.00, $25.00 and $7.00 respectively estimated prices.”

OK, just a tease I know but soon I will have lots more info, pictures, and prices!

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

Cooking Outdoors means cooking everything outdoors, the whole meal using your grill, Dutch ovens and Cast iron as an example. I often use my Dutch ovens and Cast iron pans on the grill to make things more versatile and quite often more tasty.

When I was putting together this dinner I decided to have Wild rice and Grilled vegetables with my Pork Chops; well then I decided to make a sauce for the Pork Chops also. This meant a pot and a pan had to go on the grill along with my Pork Chops and Cauliflower.

Having a Weber Performer grill made this quite easy and you all know I have just a few pieces of Cast iron laying around .

My whole dinner consisted of Grilled Pork Chops, Grilled Cauliflower, Wild rice and Apricot Pear sauce all on the grill! I made a video and took some pictures to show everyone how I did it.

www.youtube.com/watch?v=EoyzTq47cD4

The Apricot Pear sauce was a “from the top of my head” recipe, just threw together some ingredients and I must confess, it turned out quite good.

Ingredients

Diced Dried Apricots -- 6 qty

Diced fresh Pear -- 1/2 pear

Diced Red Bell Pepper -- whole

Cinnamon -- 2 tbs

Honey -- 2 tbs

Butter -- 1/2 stick

Cast Iron skillet

It was just a matter of throwing it in a skillet and cooking till its a sauce.

Give this all a try and let me know how it went!

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

Here is another YouTube Cooking Outdoors video. This comes from Quartermain1973. Hope you enjoy his video.

www.youtube.com/watch?v=vX5mFUNHwoc

www.youtube.com/watch?v=0BD3_xUjl_E

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