[CH] Campfire Recipes

Cathryn Donaghey (gdonaghey@bitstreet.com)
Fri, 21 Jan 2000 21:14:03 -0600 

CHs-
Here's another campfire recipe I dredged up from last spring.

Chile Grilled Pork Steak
Ingredients:
    Sauce
    Cooking Wine
    Pork tenderloin steaks
    onion powder
    garlic powder
    black pepper
    salt to taste
*************************************************
Sauce- Prepare a couple of days in advance so it can sit in the fridge:

1 tsp home-made chile powder
2 small green onions- tops and all, chopped
1 small yellow onion, chopped
2 cloves purple garlic, minced
1/3 cup good olive oil
2 fresh red Jalapenos or Cayennes, seeded and chopped, if available
1 ripe Manzano, seeded and chopped, if available
1 chipotle pepper, grated (canned is OK, too)
1 small red bell, seeded and chopped
2 tsp lemon pepper
2 Tbs Lawry's Season Salt
1 tsp home-made chile powder
1 tsp ground (very fine) Rosemary
1 tsp Thyme
2 tsp Manzanilla powder (remove all the stalks and stems)
2 tsp fine black pepper
1 tsp coriander seeds, powdered
1 tsp celery powder
1 tsp ground ginger

Sautee raw veggies in olive oil until fully cooked.  Dump in everything
else, stir in, cover, and remove from heat after a couple of minutes.
When cooled, puree in blender until smooth with 1/2 cup water & 5 cups
of your favorite tomato-based BBQ sauce.  I get the gallon size store
brand at HEB, (cheap) and the results are great.

In a baking dish, add 2 cups water to the mixture and bake, covered, for
one hour at 300.  Depending on the lid, you may need to add additional
water.  Put half away in the fridge for later use, put the other half in
a squeeze bottle for camping. (I use one of my wife's big contac
solution bottles with the hole reamed out and label removed. It's handy
and you can squirt it on.) Keep refrigerated.

Mix 1 cup sauce with 1/2 cup wine (your preference), marinate pork
overnight in a large zip-lok baggie in the cooler.
Rub steaks with garlic and onion powder and a little black pepper. Place
on grill over mesquite coals, sear both sides, remove from grill.  Rub
again with garlic and onion powder. Brown both sides of steaks, squirt
on sauce and slop around with a green cedar branch (probably not
necessary to the recipe- but it worked very well), grill sauce on both
sides until done but not dried out, don't burn sauce onto meat.  Try to
work the fire so last 20 minutes or so is lower heat.  Inch -thick cuts
take up to 45 minutes, depending on coals, distance to the fire, etc.

I and the camp ranger at the area Girl Scout camp cooked about 30 pounds
of cuts and 2 sides of ribs from feral pigs with this recipe last
March.  It was our second attempt and went very well.  (I used about a
quart and a half of sauce.) I believe it was the best pork I have ever
eaten.  We did not have ripe Manzano, and substituted beer for the wine.
CHs may want to turn up the heat, as it was not too hot for the kids and
leaders who were hanging around sniffing the air and drooling.  I have
tried it with chicken as well with similar results.

Calvin