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Grilled Jerk Wings

2 pounds chicken wings
House seasoning
1/2 cup Jamaican jerk sauce

Season wings with house seasoning and grill until done. Let wings stand 5 minutes. Toss the wings in the sauce, let stand 5 minutes and retoss the wings in the sauce remaining in the bowl. Serve immediately.

4 stars
The Outdoors Start at Your Back Porch!


Dutch Oven – Ranch Scalloped Potatoes

I’ve had this recipe in one form or another for a long time. I keep tweaking it to get it just right. This is the best I’ve had it, and I think I’m going to make it again real soon. Adding the cheese puts it over the top. If you have fresh dill, use it instead of dried– it will taste much better. This goes great at a summer barbecue, camping, or even as a side to a roast in the cooler months. Make sure you keep an eye on it, or it can burn easily.

12″  Dutch oven
350 Degrees
30 minutes
4 Servings


  • 6 Russet potatoes, scalloped
  • 1 packet ranch dressing mix
  • 1/2 cup milk
  • 2 tablespoons olive oil
  • 1 tablespoon dill
  • Liberal shake House seasoning
  • 1/2 cup cheddar cheese, shredded

Grease Dutch oven. Scrub and slice potatoes, adding to Dutch oven. Coat potatoes in olive oil. Add seasonings and toss until fully coated. Add milk and retoss to recoat. Top with cheese and bake at 350 degrees for 30 to 40 minutes.

5 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!

Grilled Orange Chicken

I love orange chicken at the local Asian restaurants, so why not take that flavor home? Marrying the tangy orange flavor and the flame of the grill, this chicken not only tastes great, but is good for you too! Recently I’ve been on what I call “The Awareness Diet”, where I count calories to be more aware of my physical health. I’m proud to announce that this diet is actually working, and I’ve lost 7 pounds in 4 weeks! You could even cut out or reduce the brown sugar to lower the calories. Taste good and good for me? Must be a paradox.

Medium Heat
 20 minutes
4 Servings


  • 2 navel oranges, medium
  • 1/4 cup soy sauce
  • 1 tsp garlic powder
  • 1 tsp crushed black pepper
  • 1/2 cup brown sugar

Peel oranges, removing cores on each end. Combine all ingredients in a blender on the highest setting. Marinate chicken overnight in the refrigerator. Grill on medium high heat until chicken reaches 165 degrees internally.

4 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!

Pit Cooking – Fully Loaded Baked Potatoes

The loaded baked potatoes at Outback Steakhouse are extremely good. However, they have a day’s worth of calories (3000) in one serving. In spite of the risks of gorging yourself full on a days caloric intake, I still love eating 2 or 3 loaded baked potatoes. By wrapping the potatoes in foil, you can bake them right in the coals of a fire and they will turn out great. Our scout troop went camping this weekend and these potatoes were a real crowd pleaser for dinner.

Pit Cooking
45 minutes
8 – 12 Servings


  • 10 pounds potatoes
  • 1-2 cans chili, family size
  • 2-3 pounds shredded cheese
  • 1-2 packages precooked bacon, chopped
  • 1 pound sour cream
  • butter
  • salt & pepper

Additional toppings to consider:

  • chives or green onions, chopped
  • olives, sliced
  • ham, cubed
  • avocado, cubed
  • jalepenos
  • banana or pepperoncini peppers
  • mushrooms, sliced and crushed
  • ranch dressing
  • bleu cheese crumbles
  • grilled onions

Clean potatoes, poke vent holes with a fork and wrap in foil. Place directly on coals or briquettes and cover with coals. Bake 45 minutes, turning occasionally with tongs. Heat chili on a stove until bubbling. Assemble potato according to manufacturer’s preferences.

4 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Where I’ve Been…

I just got back from a well deserved vacation from the grid, which includes the Blogosphere. I took the family to Arches National Park for 4 days of off-grid adventure and relaxation. I’ve got some good posts coming up, and have a surprise announcement about something I’m pretty excited about so stay tuned!

Grilling – Fiesta Steak

I had this cool idea to serve steak on a bed of sizzling vegetables, and since I was having a birthday fiesta, I thought I would give it a shot. This dish goes great at any occasion, and the the sizzling cast iron is great ear candy for special occasions.
1 lb mushrooms, sliced
2 yellow onions, sliced
1 clove garlic, crushed
1 green bell pepper, julienned
House seasoning
Sirloin steak, about 1″ thick
Olive oil

Preheat a small cast iron skillet or fajita pan on high on the grill. Reduce heat to medium. Saute the vegetables and garlic in the olive oil until the onions have carmelized. Meanwhile, grill steak to medium rare, seasoning with house seasoning. Return heat to high and top vegetables with steak. Serve immediately and enjoy the sizzle.

5 Stars

Deep Frying – Buffalo Wings

My favorite meal at popular chains like Chilis is to get an appetizer plate of Buffalo Wings for dinner. Now you can have that awesome restaurant taste in your home, without the huge restaurant pricetag. Traditionally, wings are served at sports parties, but are great served up for dinner or a snack any time! 
Deep Frying
12-14 minutes
275 degrees
1 gallon canola oil
2 pounds chicken wing pieces
1 cup hot sauce*
2 tablespoons butter
2/3 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
Set fryer to 275 degrees and add oil. (I used the Masterbuilt Butterball fryer I won at Thanksgiving) In a small saucepan, melt butter and combine with hot sauce. *The proper wing etiquette demands that you should ONLY use Frank’s Red Hot, but any Louisiana-style hot sauce should work. (Frank’s is best!) Boil until you can smell the vinegar and the butter is melted. Set aside to cool. Mix flour, garlic powder, and salt & pepper in a small bowl. When oil is preheated, coat thawed wings in flour mix and put in fryer basket. Slowly lower the basket into the oil and fry for 12-14 minutes checking semi-often. When wings are golden-brown, remove from fryer and let stand 5 minutes. Place wings in bowl and cover with 2/3 of the sauce. Toss with 2 wooden spoons until well coated. Let stand 5 minutes, then re-toss in the sauce left in the bottom. Serve with bleu cheese, celery and the remaining sauce.