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

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”

Has a month gone by already? Wow, I hope you enjoyed the hot summer more than I did, I am so done with the 100 plus degree weather that I am chanting to to grill gods for cooler temperatures from here on out. (Wish me luck) – maybe I should just chat to you about Septembers Newsletter giveaway instead? OK, you talked me into it!

No doubt you are, like me, always looking for a new rub for your outdoor cooking, yes?

This months Newsletter drawing sponsor is the maker of fine BBQ rubs, Oakridge BBQ, out of Kearney, Mo! The kind of rubs you have been looking for: small batch production, high quality ingredients, fresh and amazing taste. Not just a rub for everything but specific rubs for what you are cooking, chicken, pork, beef, game bird and more!

And it just keeps getting better! They are giving away 3 – 6oz packages of their amazing rubs to each winner – did you catch that? “Each”! Yep, this month there will be three names drawn from the Newsletter list. The Cooking-Outdoors newsletter subscriber base is increasing so fast that you are forcing me to give away even more goodies!

And how do you win? Just subscribe and stay subscribed to the Cooking-Outdoors newsletter of course! Now you probably thinking that your just one name on a huge list, but that’s not the case, I will be drawing from the Cooking-Outdoors YouTube channel list also! So go there and subscribe to increase your chances to win one of these great rubs!

But lets get back to those rubs:

A few words from Oakridge BBQ Rubs

Oakridge BBQ’s spice rubs are different. Most barbecue rubs on the market today feature high percentages of salt, fillers or inferior grade spices in their formulations, often tending to be nothing more than just cheaply flavored salt in many cases. However, in stark contrast, all Oakridge BBQ rubs feature raw, unrefined cane sugar, ultra-high quality herbs and spices and just the right amount of all natural flake salt to perfectly balance each rub’s flavor profile. The special raw sugar we use is crystallized from the initial pressing of 100% pure sugarcane, and has a wonderful molasses-like flavor and a higher burning point than regular refined white or brown sugars. This allows our rubs to be used successfully in both slow-and-low barbecue and high-temp grilling applications.

All of our products feature spices and herbs of unsurpassed quality and freshness, and are handmade in very small batches so you can be assured you are purchasing the freshest and most flavorful product available. Additionally, we use absolutely NO MSG, artificial ingredients, preservatives, fillers or anti-caking agents in our spice rubs. Our unique, quality-centered approach creates truly artisanal products with bold flavors and perfectly balanced sweet-hot, salty-savory profiles unlike any other barbecue rubs or seasoning blends on the market today.

This is the real-deal folks. This is Serious Barbecue rub!

Additionally, Oakridge BBQ donates a FULL 10% of their profit to organizations who directly support domestic homelessness and global orphan missions. That’s right! This means that each time you purchase their products, you are helping those less fortunate around you, and around the world!

And if you can’t wait till the end of September just go to Oakridge BBQ and order one of their sampler packs for only a penny:

1 Penny Wild Game Sample Pack – Includes 3 Rub Varieties! That’s 4½ Ounces of Rub for one penny! (plus $2.74 for shipping)

1 Penny Competition BBQ Sample Pack – Includes 3 Rub Varieties! That’s 4½ Ounces of Rub for one penny! (plus $2.74 for shipping)

I’ll be posting a few of their recipes over the next few weeks to wet your appetites as well as doing some of my own cooking with those rubs. They sent me a couple of samples to try and I be sharing that with you soon.

So don’t wait sign up now!

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

“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”

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

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

So easy, so delicious, and so easy! Whoops did I say that twice? Just wanted to make a point. Grilling corn on the cob is So Easy, requires only a couple of steps and people always say “How did you do that?” So lets get this perfect side dish (or main meal – bet you can’t eat just one) going:

Step 1:

Buy fresh corn on the cob. Check for firm, full kernels, and bright green silk (the thin strands of hairy stuff sticking out of the end). Shuck (remove the husk and silk) completely, wash and place in cold water for 20 minutes or so. This hydrates the corn before grilling. Some say do it some say don’t but really what do you have to lose, a little water? I think it makes a difference, having grilled corn every way possible.

Step 2:

Season your corn with your favorite seasonings. I have my go to ingredients: Olive oil, garlic salt, course ground black pepper, dried parsley and a pinch of cayenne pepper, all to personal taste. (Sometime I add paprika for a little extra color.) Best way to season your corn is to take a large Zip-lock bag, place the corn inside, add Olive oil, seasonings and mix it all up real good (after you close the bag!) until it is all thoroughly coated.

Step 3:

Grilling time! I like mine cooked over coals but gas will work just fine. Direct Med/High heat is best, some go for high heat but your moving fast at that point, stick with a lower temperature. Whats med/high heat? Try holding your hand over the coals for a count of 2 – 3 seconds or 400 – 425 degrees if using propane (Higher BTU propane grill output more heat so this can vary. These temperatures are a guideline not a stick to it fact).

Step 4:

Grill is ready! Place your corn directly over the coals (or burners) for about three minutes, then turn them a quarter turn to the side, again for about three minutes. Do this  four times and …. wait, a couple of pointers – if the corn is burning before the three minutes are up, turn it sooner unless you like this look – as you can see from my photo, I like mine with some char marks (adds flavor). Don’t wander away from the grill! Corn is best when it is crunchy, not that boiled to death softness that you make be used to. Crunchy!

That’s it! No secrets just fresh ingredients and few spices and fast grilling! One of a dozen ways to grill them for sure but a great way to start if you have never tried it yourself.

Oh! Don’t forget the butter, steaks, potatoes, beer and my invitation!

Till next time …

Gary

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

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

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

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