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Barbecue Chicken, Cheesy Taters, and Cobbler

Alright, here is what I cooked at the girls youth camp this weekend.

These are simple recipes but they really pack a punch. After dinner I felt like the camp hero with all the compliments I got.

I will have to see about rounding up some pictures though. I had my point-and-shoot camera with me, but a girls camp on a hot day is no place to keep your camera in your pocket. I got drenched with a bucket of water and completely ruined my camera. Luckily, it was my wife that was the perpetrator so I could retaliate.

Cheesy Taters

  • Cube about 4 lbs. Idaho potatoes.
  • Dice (I prefer larger chunks) 3 large white onions.
  • Set up a 14″ Camp Chef Dutch oven on an Explorer 2-burner camp stove and warm over medium heat.
  • Fry 1 lb. bacon until lightly crispy in Dutch oven.
  • Fill oven nearly to the top with cubed potatoes and onions, add salt and pepper, if desired, and cover with lid.
  • Cook for about 30 minutes, stirring occasionally.
  • When potatoes are soft, or desired consistency, remove from heat and add one 16 oz bag of shredded cheese.
  • Stir in cheese and allow to melt.
  • Serve.

I doubled this by using two 14″ Dutch ovens on the Explorer stove.

Barbecue Chicken

I went for simple and flavorful here so there are no exact measurements. This is really easy and tastes great. Cook as much as you need for your group.

  • For this one I used a large 20″ Dutch oven over 2 of the burners on a Camp Chef Pro 90 camp stove on medium heat.
  • Fill oven about halfway (like I said, no exact amounts) with boneless, skinless chicken breasts.
  • Pour three bottles of Famous Daves Sweet and Zesty barbecue sauce over chicken and lightly boil until chicken is no longer pink (about 30 minutes). Stir occasionally.
  • Serve.

Cobblers

Everyone has their own way of doing cobbler. I made three different flavors so that everyone could find something they liked. Chocolate mix with rasperry filling, white mix with peach and pineapple filling, and white mix with apple filling.

  • Line 12″ Camp Chef Dutch oven with aluminum foil, shiny side in.
  • Pour fruit filling onto bottom of Dutch oven.
  • Pour dry mix over fruit filling.
  • Pour small amount of Sprite or other lemon/lime soda over dry mix.
  • Place each Dutch oven over 1 burner on a Camp Chef Pro 90 camp stove on low heat and place a Dutch Oven Dome over the top of each oven. This will brown the top of the cobbler and create a convection style cooking environment.
  • Cook until desired consistency. I like my cobbler to be slightly runny.
  • Serve.

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