Ben Jones’ Lamb Ribs in Balsamic Huckleberry BBQ Sauce
- 2 12 oz cans tomato paste
- 32 oz diced fresh tomatoes, no seeds
- 1 large yellow onion, small diced
- 1 cup red wine vinegar
- 6-8 garlic cloves, minced
- 1 jalapeno pepper, minced with seeds
- ½ cup smoked paprika
- ½ cup fresh ground coriander
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked salt
- 2 tablespoons fresh ground black pepper
- 1 cup molasses
- 1 cup brown sugar
- 1 cinnamon stick
- 1 teaspoon ground cloves
- 1 tablespoon ground cumin
- ¼ cup yellow mustard
- 1 cup water
- 3 cups fresh or frozen huckleberries
- ¾ cup balsamic vinegar
- Sweat the onions, garlic, jalapenos and diced tomatoes in a heavy bottom 8qt pot. Use butter or canola oil.
- Add tomato paste and the remaining spices, seasoning and water. Bring BBQ Sauce to a simmer and cover turn on very low, (nearly off setting) stirring every 15-20 minutes to ensure no scorching occurs.
- Cook for a minimum of 3 hours. If the sauce looks like it is drying out too much and ½ a cup of water at a time as needed.
- Using an emulsion stick blender puree the sauce until smooth, but before you do, remove the cinnamon stick. Once smooth, taste!
- Lamb ribs: Remove any sinew on the outside of the ribs with a sharp knife. Marinate the ribs in the finished BBQ Sauce for 1 hour at room temperature. After marinating, cook over the open flame in a ripping hot, minimally oiled cast-iron pan for 5-6 minutes on each side (4 on each side if you’re using a lid).
Tim Love’s Campfire Redfish En Papillote
- 1 whole red fish (can be made with a variety of fish; find your favorite)
- broccolini, trimmed
- 1 clove garlic, sliced thin
- 1 poblano pepper, julienned
- 1 red onion, julienned
- 1 red bell pepper julienned
- 1 anaheim chili, julienned
- fish rub
- olive oil
- parchment paper
- Cut the parchment paper into a large square. Drizzle a little olive oil in the middle and place the fish on top. Season with the fish rub, then add the veggies and peppers. Season the veggies and pepper with the fish rub and fold the paper around all to form a tight pouch.
- Place the pouch in a sauté pan with some oil and cook for approximately 15 to 20 minutes, depending on the size of the fire. Do this with the lid closed to circulate the grill smoke and flavor and to create an oven-type environment. Once cooked, mix the mint and salt and serve it as a garnish along with some lime wedges.
Andrew Cooper’s Rustic Campfire Berry Cake
- 4 tablespoons unsalted butter, softened
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- 1 large egg
- ½ cup low-fat buttermilk
- 1/2 cup blueberries
- 1/2 cup strawberries (sliced)
- 1/2 cup raspberries
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, softened
- Pro tips: Use a low fire and a metal sheet to block wind. Measure ingredients ahead of time and put them in plastic bags.
- In a small bowl, whisk together flour, baking powder, baking soda and salt in a small bowl. Set aside. Beat butter and sugar until fluffy, using a whisk. Add the egg and combine. Slowly add the flour, then some buttermilk and then, more flour.
- Scrape the batter into a cast-iron pan that has been sprayed with baking spray. Spread the batter to the edges and then dot the top with berries. In another bowl, mix together the topping ingredients.
- Using a fork, sprinkle the topping over the cake batter. Place the skillet off to the side of the fire and cover with aluminum foil and bake for 30 minutes -- or until it begins to brown, and a toothpick comes out clean. (You can take the foil off for the final ten minutes of cooking.)
- In a small bowl, whip heavy cream and sugar. If you desire more berries over the top, warm a sauté pan on the fire, add two teaspoons of sugar, and place one and a half cups of assorted berries in with the sugar and gently warm. The berries will release water and become soft and tender.