Red Curry Chicken - Dutch oven

Going Camping does not mean Hamburgers and Hot dogs. Preparing a great meal requires a little bit of planning and perpetration. This is a very easy receipt to prepare at your camp site because you only need a Dutch oven, knife and cutting board. All the ingredients are canned with the exception of the Fresh frozen and chicken, carrots, Chili peppers and Lime leaves.

The day before steam Jasmine Rice and put in gallon zip-loc bags

This receipt will serve 14 – 16 Hungry adults

Ingredients

8 lbs of boneless skinless chicken thighs

1 Can of Red Curry Paste (any brand will do)

4 16 oz cans of Coconut Milk – Use Mae Ploy if your find it

2 Cans Baby Corn

2 Cans Bamboo Shoots – strips or slices

1 Can Chicken Broth

16 Fresh Kaffir Lime leafs

8 Extra large carrots

15 Cups Jasmine Rice

Seasoning

3- 4 Thai Red or Green Chili Peppers or as many of you like

Several shakes of Fish Sauce (nam pla) – prefer Three Crabs Brand

Crushed peanuts

Method

Gather Your ingredients
Get your Chuck box and Stove setup Start a large pile of Charcoals
Cut up Chicken into bite size chunks Cut up Carrots
Cook 1 can of Coconut milk until oils of milk rise to the top. Combine 1 can of Red Curry and mix together.
This is the Easy part Since we are using 2 - 14 Dutch Add cooked curry milk Add raw chicken Add remaining coconut milk Add Baby corn Add Bamboo Shoots Add Chicken Broth
Place ~ 10 coals on Dutch oven lid Simmer for about 1 hour. Keep stirring every 10 minutes. Seasoning is added at the end of the cook Add 10 Kaffir Lime leaves Add 5 – 7 shakes of Fish sauce Add a large hand full of crushed peanuts Let simmer for another 10 minutes Once you see the oils rise to the top your done
Plate over Jasmine Rice. Oooo so good

BBQ Baby Back Ribs - Kansas City Style

Barbecue is the world's oldest cooking method and people have been gnawing on ribs since the beginning of time. Whether you prefer pork baby back ribs or spare ribs or St. Louis cut, whether you prefer sticky Kansas City style red sauces, savory South Carolina mustard sauces, pungent Lexington vinegar sauces, or just plain Memphis style dry rub, whether you spell it BBQ, barbecue, barbeque, or Bar-B-Que, or even if you like your ribs Chinese style. You will be amazed how easy they are to cook and how finger licking good they are.

The Rub

¼ Cup of firmly packed brown sugar

¼ cup of Sweet Paprika

3 Tbsp Black pepper

3 Tbsp Kosher salt

2 Tsp Garlic power

2 Tsp Onion power

2 Tsp Celery Seeds

1 Tsp Chipotle Chile power or Cayenne pepper

Sauce

1 Bottle of your favorite BBQ Sauce - Doctor it up any way you like

Ribs

1 – 2 Full racks of Pork Baby Back Ribs

Smoke

Hickory Chips or Mesquite Chips

Method

Gather your ingredients
Mix all the Dry Rub ingredients in a bowl Give it a taste and add what every you think it needs there are no rules if you like it put it in
Remove the silver skin from the bottom side of the Rack Place Ribs on Plastic rap
Rub your Ribs until they are evenly coated
Wrap the Rubbed Ribs and put in refrigerator for at least an hour. You can let the ribs marinate for as long as you like. I like let them marinate over night
Soak your favorite wood chips for at least an hour
Prepare your Grill Pile the coals to one side of the grill and let the coals get completely white. Your want to cook at 225 degrees. Get a thermometer.
Place the wood chips on the coals and the Ribs to the side This is called cooking on In-direct Heat Low and Slow - Low temperature and Slow cooking Make sure the vents at the bottom are closed and the vents on the top are ½ way open. Use the top vent to regulate the cooking temperature
This is the Fun Part Get a six pack of your favorite Beer sit back and drink for 2 ½ - 3 hours Check the ribs every ½ hour and add a few briquettes and chips as necessary Turn your rib after the first hour and then every ½ hours	After 1 ½ hours of cooking and 2-3 beers
The Ribs will done when the meat pulls back from the bone tips
After approximately 2 – 2:15 hours slap on your favorite BBQ sauce. Coat both sides. Let smoke for 15 minutes and reapply more BBQ sauce.
When the sauce caramelizes your done
Cut up the Ribs
Notice the Red smoke ring on the edge of the Rib Enjoy

Chinese Beef Broccoli

Beef broccoli is very easy dish to make it consists of sliced stake, fresh broccoli and any vegetables you like all stir fired in a delicious sauce. It can be found in almost all Chinese restaurants and take-out places. Now you can make it at home.

First cut the steak into bite size pieces and then marinated in a soy sauce, corn starch and sherry cooking wine. After marinating the steak for at lease 15 minutes fry it up with a little garlic. Then stir fry the broccoli, carrot, and green onions. Mix in the fried beef and you’re done! It’s really that easy. If you want to take on a more authentic approach try and find some Chinese broccoli to use in this recipe. Serve with white rice.

Ingredients

1 lb Beef

Marinade

2 Tbsp Corn Starch

2 Tbsp Soy Sauce

2 Tbsp Sherry cooking wine (optional)

Vegetables

3 Cloves Garlic

¾ lb Broccoli

3 Green onions

1 Carrot

1 – 2 Thai Chile Peppers

2 Tbsp vegetable cooking oil

2 Tbsp Sesame Oil

3 Tbsp Oyster Sauce

1 Tbsp Sugar

Method

Gather your Ingredients
Slice the Beef into small pieces
Add Corn Starch and Soy Sauce
Mix and let Marinate for at least ½ hour
Chop the Garlic
Cut up the Broccoli
Chop the Green Onions
Thinly slice the Carrots on a diagonal
Slice the Chile Peppers (Use as many as you like)
Gather your prepared ingredients – Now you’re ready to Cook!
Set your Wok in high Quickly fry the Garlic in oil
Add Marinated Beef and cook until almost done and set aside
Quickly Fry Broccoli Carrots and Green onions in Sesame oil. Cook until desired tenderness
Add Cooked Beef and toss until Vegetables are been combined. Add Oyster Sauce Add Chiles at the time
Your Done. Serve and eat
Plate with your favorite rice