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Grilled Brown Sugar Chicken Wings Grilled Brown Sugar Chicken Wings https://www.campchef.com/recipes/grilled-brown-sugar-wings/ 2 lbs. chicken wings Preheat smoker or oven to 425°F. Line a baking sheet with foil. 2 Tablespoons olive oil 2 teaspoons brown sugar In large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, 2 teaspoons garlic powder paprika, onion powder, salt and pepper, to taste. 2 teaspoons chili powder 2 teaspoons smoked paprika Mix until wings are coated. Place wings onto baking sheet and smoke/bake for 1 teaspoon onion powder 25 min, using tongs to turn halfway through. Salt and pepper to taste Make dipping sauce by combining roasted red pepper, goat cheese, sour cream Cream Sauce Ingredients and salt in the bowl of a food processor until creamed. 1/3 cup roasted pepper, chopped Serve wings immediately with dipping sauce. 2 oz goat cheese 2 Tablespoons sour cream 1/4 teaspoon salt Pulled Pork Egg Rolls https://www.campchef.com/recipes/pulled-pork-egg-rolls/ Peanut oil, for frying Note: Quantities of the ingredients will depend on how much leftover pulled pork you have. Egg roll wrappers Coleslaw mix In a deep Dutch oven, heat enough peanut oil to come halfway up the sides of the pot, to Leftover pulled pork (see www.campchef.com/recipes/ 350 degrees F. bbq-pulled-pork/) for recipe BBQ sauce for dipping Add cold water to a small bowl. Unwrap the egg roll wrappers. Brush the edges with the cold water and set them on your work surface with the triangle edges pointing towards you. Divide some of the pork among the lower third of the wrappers. Top the pork evenly with the coleslaw. Fold the bottom portion of the wrapper over the filling. Fold both the edges inwards and roll the wrapper up completely. Press on the open flaps to firmly secure the rolls, then set them aside, seam side down. Add the egg rolls, in batches, to the Dutch oven and fry, flipping with tongs, until they are crisp and golden brown, about 2 minutes. Remove them from Dutch oven and let drain on a paper towel-lined sheet tray. Transfer the rolls to a serving platter and serve hot along with the BBQ sauce. Fried Mozzarella Sticks https://www.campchef.com/recipes/fried-mozzarella-sticks/ 1 12 cups Italian-style dried breadcrumbs In a medium bowl, combine bread crumbs, 1 cup of Parmesan and 1 teaspoon 1 1/3 cups freshly grated Parmesan salt. 1 teaspoon salt 12 mozzarella cheese sticks, halved Dip the cheese in the eggs to completely and allow the excess egg to drip back 4 large eggs, beaten into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and 1 1/2 cups vegetable oil coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the Marinara sauce cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours or up to 2 days. Heat oil in large skillet over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to paper towel lined plate. Sprinkle with the remaining cheese and serve with marinara sauce. Skillet Queso Dip https://www.campchef.com/recipes/skillet-queso-dip/ 16 oz of Velveeta cheese, cubed Cut the Velveeta into cubes 1 cup milk 2 teaspoons paprika Combine the cheese with remaining ingredients in medium skillet over 1/2 teaspoon ground cayenne pepper medium heat. 15 oz can chili (no beans) 4 teaspoons chili powder Stir frequently until the cheese melts. 1 Tablespoon lime juice 1/2 teaspoon ground cumin Fried Blooming Onion https://www.campchef.com/recipes/fried-blooming-onion/ 1 large onion Begin by heating the oil in a Dutch oven or stock pot to 375°F. Make sure there is enough 1 cup flour oil in the oven to cover the onion, but avoid filling the oven much more than halfway. 2 Tablespoons salt 2 Tablespoons cayenne pepper Mix all of the dry ingredients together in a 9x11 pan until well combined. Spread the 1 Tablespoon paprika mixture evenly around the pan. In a medium bowl, combine the milk and egg. 2 Tablespoons Camp Chef’s Mango Chipotle Seasoning (optional) Trim the top and bottom root off the onion, and peel off the skin. Then cut the onion 1 Tablespoon black pepper in half from the top down, stopping about 3/4 of the way so you don’t slice completely 1 teaspoon oregano through. Rotate the onion 90° and repeat. Keep rotating the onion until you’ve sliced it 1/2 teaspoon thyme into 16 sections. Fan out the layers like flower petals. 1 cup milk 1 egg Set the sliced onion in the pan of dry flour mixture and sprinkle flour on top. Be sure to 3-4 cups canola oil (for frying) coat the inside layers as well. Dip the onion in the milk and egg mixture, then coat it again in the dry mixture. Carefully submerge the onion, right side up in the Dutch oven of hot oil using a slotted spoon. Allow to cook for several minutes until golden brown. Remove and set on paper towel lined plate to cool. Stuffed Mushrooms https://www.campchef.com/recipes/stuffed-mushrooms/ 1/2 lb hot Italian sausage Preheat pellet grill or oven to 375° F. 1/2 lb cooked bacon 5 green onions, diced Clean all your mushrooms and remove stems. Dice the onions, garlic, and 2 cloves garlic, minced mushroom stems. 50 mushrooms, cleaned and stems removed 8 oz cream cheese Cook the bacon, and pour the fat out of the pan for later. Cook the sausage. 1/4-1/2 cup Parmesan cheese Breadcrumbs for garnish In another pan, cook mushroom stems in 1 T of bacon fat on medium high until tender. Add diced onions, and cook until soft. Finally, toss in the garlic and sauté for 1 minute. Pour the mixture into a bowl with cream cheese and Parmesan cheese. Dice the green onions and add the green pieces. Add crumbled bacon and sausage, and mix until combined. Fill each mushroom cap with the mixture and roll the tops in breadcrumbs. Arrange in batches in cast iron skillet or pie pan. Bake for 20-25 minutes. Spicy Grilled Shrimp Kabobs https://www.campchef.com/recipes/spicy-grilled-shrimp-kabobs/ 2 lbs raw shrimp, peeled and deveined Whisk together olive oil, sesame oil, cilantro, sriracha, garlic powder, chili garlic sauce, 1/3 cup olive oil Mango Chipotle seasoning, and lime juice in a bowl. Save a bit of this marinade so you 1/4 cup sesame oil can use it while you grill later on (about 1/4 of the mixture). 1/4 cup cilantro, chopped 1 Tablespoon sriracha Place the raw shrimp in large freezer bag, and pour in the marinade. Seal the bag, and 1 Tablespoon garlic powder refrigerate for 2 hours. 2 Tablespoons chili garlic sauce 3 Tablespoons lime juice While the shrimp is marinading, you can soak your wooden skewers in water for 1 Tablespoon Camp Chef Mango about a half hour. Chipotle Seasoning (optional) 12 wooden skewer’s, soaked in water Preheat your grill to medium heat. Stick shrimp onto the skewers, then place each onto the grill for 2 minutes per side. Make sure to continually baste the shrimp in the leftover marinade. Korean Steak Kabobs https://www.campchef.com/recipes/korean-steak-kabobs/ 2 lb flank steak Mix all the ingredients for the marinade except for the bacon in a bowl. 3 Tablespoons sesame seeds 4 garlic cloves, smashed Slice the steak into quarter-inch thick slices. Place in marinade. Layer the bacon 1/4 cup soy sauce slices on top, cover and refrigerate for at least 6 hours to overnight. 1 cup root beer 1/4 cup packed brown sugar Thread steak slices onto skewers. 1/4 cup sesame oil Salt and pepper to taste Pour the remaining marinade into a sauce pan (discarding the bacon) bring 4 slices of bacon to a boil and add in 2 teaspoons of flour. Bring back to a boil and let reduce 2 teaspoons flour for 15 minutes. Extra sesame seeds and chopped parsley for garnish Grill steak skewers on medium-high heat for 2 minutes per side and remove to a plate. Pour the reduced marinade over the cooked kabobs, garnish with sesame seeds and chopped parsley and serve. Smoked Bacon Wrapped Meatballs https://www.campchef.com/recipes/smoked-bacon-wrapped-meatballs/ 1/2 lb lean ground beef Preheat pellet grill to High smoke. 1/2 lb Italian sausage 1/4 cup dry bread crumbs Combine all the ingredients except bacon in a medium-sized bowl. 1/2 teaspoon pepper 2 Tablespoons dehydrated onion Shape into 1/2” balls and place on a cookie sheet. Depending on the size, you 2 Tablespoons shredded Parmesan cheese should have 20-30 meatballs. 1 teaspoon basil 1/2 teaspoon parsley Take your bacon, and cut the strips in half. Wrap the bacon around the meatball. 1 clove garlic, minced If needed, use a toothpick to hold the bacon. 1 package of bacon 1 Tablespoon hot sauce (optional)* Place meatballs evenly across the grates of pellet grill and close the lid. Meatballs are done when internal temperature reaches 160°, or approximately 45-60 minutes. The meatballs may finish before the bacon. If that happens, turn heat up to 350° for 10-15 minutes to crisp bacon. *For a spicy meatball, add 1 tablespoon of hot sauce in to the meatball mixture.
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