#cowboycooking #campfirecooking #dutchovencooking #porkchops #cabbagesausage #recipes
Tim discusses the basics of getting your fire started, maintaining temperature, tools needed and how to heat a basic dutch oven. He even shows you TWO beginner recipes that you won’t want to miss.
SAUSAGE AND CABBAGE
3 beers
1 cup water
3/4 head of cabbage
1/2 onion
1-2 kielbasa sausage
Salt and pepper to taste
Sugar to taste
16 ounces chicken broth
Bring beers and water to a boil. Cut cabbage, onion and sausage into bite-sized pieces and place in pot. Add seasonings and chicken broth. Cook until tender and serve.
MEXICALI PORK CHOPS
2 pork chops
Butter
Salt and pepper
14 ounces black beans
14 ounces tomatoes
14 ounces corn
2/3 onion, chopped
8-10 pickled jalapenos, chopped
3 tablespoons fresh cilantro
1⁄2 cup brown rice
1⁄2 cup chicken broth
1⁄2 cup white wine
1 tablespoon cumin
Dash of Tony Chachere’s
Add butter to deep pan or Dutch oven and season pork chops with salt and pepper. Brown in pan on both sides. Remove pork chops and set aside. Mix together remaining ingredients in pan and stir well. Place pork chops on top, cover and place in oven (or outside with charcoal briquettes) 350 degrees for 1 hour.
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