Recipes
Spring Lamb Kabobs over an open fire
Marinade
1 cup olive oil
½ cup red wine
1clove minced garlic
1 tbsp lemon juice
¼ cup fresh mint
1 tsp of your favorite hot sauce
Combine all ingredients, mix, cover, and refrigerate.
Lamb Kabobs
1 ½ pounds boneless lamb, trimmed and cut into 1” cubes
1 green pepper, rinsed, seeded and cut into 1” pieces
1 can pineapple chunks
Metal skewers
On each skewer place lamb, pepper, pineapple, repeat.
Reserve ½ cup of marinate for basting on grill.
Put skewers in a glass pan and cover with marinate.
(you might have to turn them half way through to coat both sides) Let marinate for at least 2 hours.
Remove skewers from marinade and put on a hot firepit grill.
Cook for about 10 minutes or until desired doneness is achieved.
For more intense flavor baste with the balance of the marinade.
Cowboy Hash Brown Casserole
1 – 32 oz package shredded frozen potatoes, thawed
1 stick of butter, melted
1 10-3/4 oz. can cream of check soup, undiluted
12 oz. grated American cheese
1 8 oz. carton of sour cream
1 teaspoon salt
½ small onion chopped
½ a red and a green bell pepper chopped
2 cups crushed corn flakes
1 more stick of butter, melted
Heat up firepit. Place potatoes in a large cast iron pan.
Mix next 7 ingredients together and pour mixture over patatoes. Top with crushed cornflakes. Drizzle melted butter over the top.
Cook for about 45 minutes, until bubble and crisp.
Makes about 12 servings (Great Breakfast Side Dish)
Firepit Corn on the Cob
Leave corn in husk
Peel small area of husk back
Season with your favorite seasoning
Add a little butter and close husk
Wrap corn in husk in foil
Toss on firepit grill for 15-20 minutes
Let cool and serve
Firepit Fruit Skewers
Soak wood skewers in water overnight
Put fresh strawberries and fresh pineapple on skewers
(strawberry, pineapple, strawberry, pineapple)
Drizzle fruit with balsamic vinegar
Move firepit grill away from the flame
Put skewers on the firepit grill
Just a couple of minutes per side, when you see grill marks, they are done
Remove from grill and eat
Bacon Wrapped Firepit Corn on the Cob
Remove husk from corn
Salt and Pepper corn
Take one slice of raw bacon and wrap around the corn on the cob
Wrap each corn cob in foil
Toss on firepit grill for 15 – 20 minutes
Let cool and serve
Go West Guacamole
4 Ripe Avacado
1 Large Red Onion
2 Medium Size Tomatoes
1 Yellow Bell Pepper
1 Fresno Chili Pepper
1 Lemon
Corn Chips to serve
Cut onion, tomatoes, and peppers in half & put on hot firepit grill. (lightly drizzle olive oil over grill and veges to prevent sticking) 2-3 minutes per side, remove from grill and let cool. Dice up avocado, and all of the grilled veges. (the more uniform the size the better) Add chili pepper and salt and pepper to taste. Mix all together in a serving bowl and squeeze lemon over the top of the mixture. Serve with corn chips.
Smokey Delicious!
Marinade
1 cup olive oil
½ cup red wine
1clove minced garlic
1 tbsp lemon juice
¼ cup fresh mint
1 tsp of your favorite hot sauce
Combine all ingredients, mix, cover, and refrigerate.
Lamb Kabobs
1 ½ pounds boneless lamb, trimmed and cut into 1” cubes
1 green pepper, rinsed, seeded and cut into 1” pieces
1 can pineapple chunks
Metal skewers
On each skewer place lamb, pepper, pineapple, repeat.
Reserve ½ cup of marinate for basting on grill.
Put skewers in a glass pan and cover with marinate.
(you might have to turn them half way through to coat both sides) Let marinate for at least 2 hours.
Remove skewers from marinade and put on a hot firepit grill.
Cook for about 10 minutes or until desired doneness is achieved.
For more intense flavor baste with the balance of the marinade.
Cowboy Hash Brown Casserole
1 – 32 oz package shredded frozen potatoes, thawed
1 stick of butter, melted
1 10-3/4 oz. can cream of check soup, undiluted
12 oz. grated American cheese
1 8 oz. carton of sour cream
1 teaspoon salt
½ small onion chopped
½ a red and a green bell pepper chopped
2 cups crushed corn flakes
1 more stick of butter, melted
Heat up firepit. Place potatoes in a large cast iron pan.
Mix next 7 ingredients together and pour mixture over patatoes. Top with crushed cornflakes. Drizzle melted butter over the top.
Cook for about 45 minutes, until bubble and crisp.
Makes about 12 servings (Great Breakfast Side Dish)
Firepit Corn on the Cob
Leave corn in husk
Peel small area of husk back
Season with your favorite seasoning
Add a little butter and close husk
Wrap corn in husk in foil
Toss on firepit grill for 15-20 minutes
Let cool and serve
Firepit Fruit Skewers
Soak wood skewers in water overnight
Put fresh strawberries and fresh pineapple on skewers
(strawberry, pineapple, strawberry, pineapple)
Drizzle fruit with balsamic vinegar
Move firepit grill away from the flame
Put skewers on the firepit grill
Just a couple of minutes per side, when you see grill marks, they are done
Remove from grill and eat
Bacon Wrapped Firepit Corn on the Cob
Remove husk from corn
Salt and Pepper corn
Take one slice of raw bacon and wrap around the corn on the cob
Wrap each corn cob in foil
Toss on firepit grill for 15 – 20 minutes
Let cool and serve
Go West Guacamole
4 Ripe Avacado
1 Large Red Onion
2 Medium Size Tomatoes
1 Yellow Bell Pepper
1 Fresno Chili Pepper
1 Lemon
Corn Chips to serve
Cut onion, tomatoes, and peppers in half & put on hot firepit grill. (lightly drizzle olive oil over grill and veges to prevent sticking) 2-3 minutes per side, remove from grill and let cool. Dice up avocado, and all of the grilled veges. (the more uniform the size the better) Add chili pepper and salt and pepper to taste. Mix all together in a serving bowl and squeeze lemon over the top of the mixture. Serve with corn chips.
Smokey Delicious!