Friday, December 5, 2014

Tango Joe Cooks Up Pigs In A Cornfield

One of the many great things about the cooking community on YouTube is the wide variety of awesome video recipes which are presented by folks who truly enjoy sharing their passion for food.
It is in this spirit that I attempt to recreated a Dutch Oven dish which I saw over at Outdoor Cast Iron Cooking.
Thank you to Joanie & Dean for posting your great videos, the food you present and the locations you film are always awesome.
Here is a meal called Pigs In A Cornfield - with a name like that you know it has to be incredible!
After watching their video of Pigs In A Cornfield, we knew that we had to set aside a day to be outdoors and cook this one up.
Here is what we cooked and how we cooked it.
Our version has a few different ingredients and the cooking method was different as well. I cooked this over a wood fire and used some small lit logs on top. Using briquettes is a more accurate way to regulate your temperatures, but for me, a wood fire is more fun. We used a 12” Dutch oven.

Pigs In A Cornfield!

Pigs In A Cornfield

1 Lb Breakfast Sausage
1 Lb Pork Kielbasa
3 Pork Steaks / thin cut works best
12 Cobbette Style Corn On The Cob
3 Russet Potatoes / large dice
1 Spanish Onion / rough chopped
5 Cloves Garlic / chopped
4 Jalapeños / sliced lenghwise - seeded
1 Can Cheese Soup
1 Can Cream Of Broccoli Soup
1 Can Cream Of Celery Soup
Tango Spice Southwest Sunset

Spread the cheese soup in the Dutch Oven
Place the cobbettes of corn, standing on end, around the oven wall
Add one half the potatoes, onions & garlic in the center
Sprinkle on some Southwest Sunset
Add a few jalapeños
Add half the sausage
Add half the Kielbasa
Spread one can creamy soup over ingredients
Add the other half the potatoes & onions
Add the other half of the sausage
Add a few more jalapeños
Add the rest of the onions & garlic
Add second half of the Kielbasa
Spread another can creamy soup over ingredients
Sprinkle on some more Southwest Sunset
Place pork steaks over everything ingredients 
Top with Southwest Sunset!
Place the lid on and get cooking

My Dutch oven was set on a rack which is about 8 inches above the floor of my cooking area. Before starting the food prep I started a fire going with some charcoal and a few small splits of oak. As the wood burned down I just added more splits until there was a good coal bed and some nice sized chucks.
Once the Dutch over was full of ingredients it was placed on the rack with a some of the hot coals moved underneath. Also a couple of small chunks were placed on top.
The coal method was calling for 8 coals under and sixteen on top. I kept this is mind while using the oak splits.
After one hour I removed the lid and flipped the pork steaks. The aroma was very, very nice and the dish was happily bubbling away.
Place the cover on and cook for one more hour with the same method, keeping the coal bed going and keeping nice hot chunks on top.
After the second hour I just took the Dutch oven off the fire, cleaned off the lid and let it sit for 20 minutes to cool a bit.
I will say that this was a great meal for a cool autumn evening, very hearty and satisfying.
Flavor wise it was well balance, the taters were perfect and heat level from the Southwest Sunset was really nice. I like the pork steaks and the sausage was excellent. I will say that the next time I make this I will forego the Kielbasa. Not that it was bad, but it seemed a little overkill and Kielbasa tastes better in other dishes.

All in all this was a very fun and tasty cook and I hope that you give it a try.

As Always, Thank You For Reading!
Tango Spice Company!
Tango Spice On YouTube!
Tango Joe On YouTube!
Tango Spice On FaceBook!

This Is The Basic Setup

Just Like Camping

Good Cookin'!

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