Marinade
• 2 Tbsp. cooking oil
• 1 Tbsp. Worcestershire sauce
• 1 1/2 Tbsp. hot sauce
• 1 Tbsp. vinegar
• 1 can beer (tenderizes meat)
• 1/4 tsp. black pepper
• 1/2 tsp. salt
• 1/4 tsp. ground red pepper
• 1 Tbsp. sugar

Sauce
• 3/4 C ketchup
• 1 Tbsp. dried onions
• 1 Tbsp. mustard
• 1/2 tsp. liquid smoke
• 2 tsp. hot sauce
• 1/4 tsp. Worcestershire sauce
• 2 Tbsp. brown sugar
• 1 tsp. vinegar

Mix marinade ingredients together and meat overnight. In a sauce pan or small Dutch oven, heat sauce ingredients and simmer 5 minutes. Grill ribs on barbecue grill insert at medium heat, turning often. Brush with sauce for last 8 to 10 minutes of cooking. Remove meat from grill and brush with sauce just before serving.

Variation: Marinate ribs, then brown in Dutch oven. Pour sauce over top, cover and cook until meat is tender. About 45 minutes to one hour. Turn ribs often and spoon sauce over top.

Place meat in bowl and marinate with honey, salt, pepper, ginger & pineapple juice, for at least 2 hours (over night is best). Alternate meat, onion, pineapple, pepper until skewer is full.

Cook until done.

Mix ingredients and pour over chicken. Marinate 5 hours or overnight. Grill chicken on Camp Chef BBQ Grill accessory, turning often. Baste with sauce and season with seasonings last few minutes of cooking. Cook left over marinade over medium heat for 10 minutes and spoon over chicken and serve.

Also tastes great with steamed white rice.

Serves 4-6

Cut roast into three equal portions against grain. Turn the Ultimate Dutch Oven lid upside down over a medium to low flame on a Camp Chef all purpose burner; and brown roast. (This drives heat into the lid.) Leave bottom grate in oven and preheat oven. Lay roasts in around cone. Pile halved potatoes in on top of roast. Add layer of mushrooms and carrots. Season with spices and whatever "trips you trigger". Add a quarter can of soda over the creation; drink the rest. Replace lid. Set your flame between medium and low. Cook approximately 30 minutes or until steam appears around lid seal.

Remove and serve from pot. This recipe takes longer if you are not using an Ultimate Dutch Oven.

Prep: 30 min.

Baking: 1-1/2 hr.

In Dutch oven, cook meat in hot oil then add: onions , green pepper, and garlic and cook about 5 minutes or until vegetable are almost tender, stirring occasionally. Stir in paprika and cook 2 minutes. Stir in tomato paste, water, salt, and black pepper and bring to a boil for 5 minutes.

Serve over prepared egg noodles; add sour cream to taste.

Makes 8 servings.

Trim separable fat from pork chops. Place on the lid of an Ultimate Dutch oven, or the bottom of another brand Dutch oven.

Grill chops for about 6 minutes. Brush with wine mixture. Turn and grill 6 minutes more or until chops are no longer pink. Brush with remaining wine mixture.

Meanwhile, spray a large Dutch oven with nonstick spray coating. Add zucchini or yellow squash, green pepper, onion, basil, oregano, and salt. Cook and stir over medium-high heat for 4 minutes or until vegetables are crisp-tender. Stir in tomato halves; reduce heat. Cover and cook 1 minute more. Serve vegetables with pork chops.

Makes 4 servings.

Combine fennel seed, parsley, Italian seasoning, garlic salt, and 1 teaspoon pepper; set aside. Untie pork roast and unroll. Trim fat. Rub with seasoning mixture. Retie roast.

In a Dutch oven or large pot heat oil; brown pork roast slowly on all sides. Drain fat. Pour 3/4 cup water over meat. Arrange vegetables around roast. Roast in an Ultimate Dutch oven, on your Camp Chef stove, over a medium heat flame for 50 to 60 minutes. When you can smell the meal, the Dutch oven is telling the meal is ready. Transfer meat to serving platter and cover; let stand 15 minutes. Remove strings and carve. Using a slotted spoon, transfer vegetables to a serving bowl; keep warm.

For gravy, skim fat from pan juices; strain juices, if desired. Add water to juices, if necessary, to make 1-1/2 cups. Cook pan juices in Dutch oven or large pot over medium-high heat until bubbly. Combine 1/2 cup cold water and flour; stir until smooth and gradually add to the hot pan juices, whisking until smooth and bubbly. Cook and stir 1 minute more. Serve with roast.

Makes 6 to 8 servings.