Recipe of the Month

A backyard fire pit can be used in so many ways!

Throw some fire colorants in there for a beautiful, mesmerizing scene sure to wow the entire family*. Enjoy a fireside cocktail with friends. Or cook delectable apps, meals, & sweet treats right in your fire pit.

If you try any of our recipe suggestions, we'd love for you to let us know over on Facebook

 

 

 

MAY 2018
Grilled Smoked Sausage Skewers w/Three Sauces

Looking for a quick app? These simple grilled sausages with their trio of dipping sauces have you more than covered.

Ingredients:

For the sausage:
  • 2 pounds smoked sausages (such as kielbasa, chicken, andouille, beef)
  • Neutral cooking oil such as canola or safflower, for brushing
  • Skewers (if wooden, soak for 30 minutes before grilling)
Sweet and sour chutney:
  • 1/4 cup mango chutney
  • 2 tablespoons whole-ground mustard
Tangy Dijon ale sauce:
  • 1/4 cup 
  • Dijon mustard
  • 2 tablespoons medium-bodied beer (suggest an IPA)
  • 2 teaspoons honey, or to taste
  • Pinch of kosher salt
Creamy horseradish dip:
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons prepared horseradish, or to taste 
  • 1 teaspoon cider vinegar
  • Pinch of kosher salt
  • Pinch of sugar

    Preparation:

    For the sausages, preheat the grill. For gas, close the lid and turn all burners on high for about 12 to 15 minutes. Once hot, scrape grates clean using a wire brush if necessary. 

    Meanwhile, cut the sausages into 1 1/4-inch pieces on the diagonal.  Thread 4 to 5 pieces of sausage onto a skewer, leaving about 3/4 inch of space between each piece for even cooking. 

    Leave one burner on high and turn other burners to medium low. (The goal is to maintain a temperature between 325°F and 375°F.) Lay the skewers parallel to the grates. Close the cover and cook, turning the skewers once, until sausages are lightly charred and heated all the way through, about 4 to 6 minutes per side.

    For the sweet and sour chutney, whisk chutney and whole ground mustard to combine.

    For the tangy Dijon ale sauce, whisk the Dijon, beer, honey, and salt to combine. Add more honey, if desired.

    For the creamy horseradish dip, whisk the mayonnaise, horseradish, cider vinegar, sugar, and salt to combine. Add more horseradish, if desired.

    Serve the grilled sausages on the skewer or mixed on a platter with the dipping sauces alongside.

     source: thekitchn.com

     

    MARCH 2018
    Campfire Mac & Cheese

    Easily adaptable to cooking over your fire pit! Creamy deliciousness.

    Ingredients

    • 1 1/2 cups elbow macaroni
    • 8 oz prepared Alfredo sauce {just over half a jar}
    • 1/2 cup grated sharp cheddar cheese
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup mozzarella cheese
    • 1/4-1/2 cup half and half or whole milk
    • Salt and pepper, to taste

    Instructions

    1. Cook pasta according to package directions. Drain and rinse with cold water.

    2. Stir alfredo sauce into the cooked pasta with the three cheeses and enough milk to keep things loosey goosey. {This is so your mac and cheese doesn't dry out while it's staying cool.} Stir in salt and pepper to taste. Divide between four mini aluminum pie tins {or one big one}, sprayed with nonstick cooking spray. Spray one side of aluminum foil with more nonstick cooking spray and cover each individual mac and cheese portion, sprayed side down, facing the food. Seal well. Store in a large plastic food storage bag in a cooler until ready to cook.

    3. Prepare a fire and let it burn down to the coals. Place a cooking rack over top that would be 2-3 inches above. Place each pie tin over the hot coals and cook 8-10 minutes or until hot. Remove from fire and serve immediately.

    source: laurenslatest.com

    FEBRUARY 2018
    Fireside Beer-Cheese Fondue

    Add to this delicious fondue assorted dippers such as cooked ham cubes, crusty French or Italian bread cubes, jarred cocktail onions, seedless grapes, apple chunks, pear wedges, steamed broccoli or cauliflower florets and/or cut-up fresh vegetables. 

    Fireside Cheese Fondue

    Ingredients

    • 8 ounces aged white cheddar, Gouda or Colby cheese, shredded (2 cups)
    • 8 ounces Swiss, Jarlsberg or Gruyere cheese, shredded (2 cups)
    • 1 shallot, halved, or 1 small onion wedge
    • 2 cloves garlic, halved
    • 1 12 - ounce bottle bottle beer or non-alcoholic beer, or 1-1/2 cups dry white wine (such as Chardonnay), sparkling wine or chicken broth
    • 2 tablespoons cornstarch
    • 2 tablespoons water
    • 1/2 teaspoon freshly ground white or black pepper 

    Directions

    1. Let shredded cheeses stand at room temperature for 30 minutes. Rub the bottom and sides of a heavy 1-1/2 to 3-quart fondue pot with the cut surface of shallot and garlic cloves; discard. Set pot aside.
    2. In a large saucepan heat beer over medium heat until small bubbles rise to the surface. Just before beer boils, reduce heat to low and stir in the cheeses, a little at at time, stirring constantly and making sure cheese melts before adding more. In a small bowl, stir together cornstarch, the water and pepper until well combined. Add to cheese mixture. Cook and whisk until mixture is thickened and bubbly. Transfer cheese mixture to prepared fondue pot. Place over fondue burner.
    3. To serve, spear desired dippers with fondue forks; dip into fondue, swirling to coat. (Fondue will thicken as it holds over the burner. If fondue becomes too thick, add a little warmed water.) Makes 12 appetizer servings (3 cups fondue). 

    source: midwestliving.com

    JANUARY 2018
    Guinness Beef Stew

    Guinness beef stew is an Irish staple. Perfect on cold days, the stew features beef chunk, smoked bacon, onion, celery, carrots and more, all cooked and marinated in Guinness extra stout and Worcestershire sauce for a couple of hours. And you can easily adapt the recipe to cook over an open flame!

    guinness beef stew - fire pit cooking

    Ingredients:

    Stew:

    • 2 lbs. stew meat/beef chunk
    • ¼ lb. applewood-smoked bacon
    • 1 onion, finely chopped
    • 1 stick celery, chopped
    • 2 carrots, peeled and chopped
    • 2 cloves garlic, thinly sliced
    • 2 turnips, peeled and diced
    • 2 parsnips, diced
    • 4 oz. tomato paste
    • 12 oz. Guinness extra stout
    • 4 cups low sodium beef broth
    • 2 tbsp. Worcestershire sauce
    • 1 bay leaf
    • 3 sprigs thyme
    • chopped parsley
    • ½ lb cremini mushrooms, sliced

    Dumplings:
    • 1 ½ cups self-rising flour
    • ½ tsp. garlic powder
    • ¼ cup shortening
    • ½ cup shredded sharp cheddar
    • ⅔ cup milk
    • 1-2 tbsp. mixed fresh herbs, chopped

    Directions:

    1. Cook the bacon in a large pot over medium heat. Remove the bacon from the pan and set it aside, but leave the grease in there.
    2. Season the meat with salt and pepper and cook it in the pan until it’s browned. Set the beef aside.
    3. Cook the onion, celery and carrots in the same pan until soft. Add a bit of oil if needed.
    4. Throw in some garlic and cook for another 30 seconds.
    5. Now add the tomato pasta and stir.
    6. Pour the Guinness and Worcestershire into the pan and let it come to a simmer. Stir the entire time.
    7. Place the beef back into the pot and add the beef stock, bay leaf and thyme.
    8. Reduce to a simmer, cover and cook for 1 1/2 hours.
    9. After the 1 1/2 is up add the carrot, parsnips, and turnips and let it cook for another half an hour, covered. Make sure to also remove the bay leaf and thyme. If the entire stew is too thick, add more beef stock.
    10. Toss in the mushrooms and cook for 10 mins, uncovered.
    11. In a separate bowl, combine the flour and garlic powder. Add the shortening until the mixture looks like crumbs, then stir in the cheddar cheese and milk.
    12. Turn the dough into small balls and throw them into the stew. Cover the pan and cook on medium/low heat for 25 minutes.
    13. Garnish with parsley and serve!

    source: homemaderecipes.com

     

    DECEMBER 2017
    Candy Cane Hot Cocoa

    Ok..so this isn't necessarily to be made over a fire pit - but can certainly be enjoyed AROUND it!

    Candy cane hot cocoa

    source: premeditatedleftovers.com

    Enjoy!

    OCTOBER 2017
    Fire Pit Pizza

    Fire Pit Pizza

    Equipment:
    Heavy-duty oven mitt(s)
    Grilling tools
    High-heat cookie sheet
    Heavy-duty tin foil 
    Grill grate for fire pit

    Ingredients:
    Pizza dough
    Pizza sauce
    Cheese
    Toppings of your choice

    Instructions:
    Under such high heat, things tend to burn and stick. Reynolds makes a foil specifically for grilling. If you can't find that, use a non-stick spray on your foil. Cover your cookie sheet nice and tight with the tin foil.

    Roll out your dough and put in on the tin foil and add your toppings.

    Over a low-burning fire, place to cookie sheet on the grate, off center from the fire to get indirect heat. 

    Let the pizza cook for a while, rotating it as needed to keep the crust evenly browned.Once the crust is almost done, use another piece of foil to tent the top of the pizza and redirect some heat to melt the cheese and toast the top of the crust. 

    When your pizza is done, take it off the fire and be sure to use a trivet or other heatproof surface to place the pan. It will be super-hot! Enjoy.

    source: iamahomemaker.com

     

    AUGUST 2017
    Grilled Smoked Sausage Skewers

    Sausage Skewers cooked over a fire pit

    Sausage:

    2 pounds smoked sausages (such as kielbasa, chicken, andouille, beef)
    Neutral cooking oil such as canola or safflower, for brushing
    6 skewers (if wooden, soak for 30 minutes before grilling)

    Sweet and sour chutney:
    1/4 cup mango chutney
    2 tablespoons whole-ground mustard

    Tangy Dijon ale sauce:
    1/4 cup Dijon mustard
    2 tablespoons medium-bodied beer
    2 teaspoons honey, or to taste
    Pinch of kosher salt

    Creamy horseradish dip:
    1/4 cup mayonnaise
    1 1/2 teaspoons prepared horseradish, or to taste 
    1 teaspoon cider vinegar
    Pinch of kosher salt
    Pinch of sugar

    Cut the sausages into 1 1/4-inch pieces on the diagonal.  Thread 4 to 5 pieces of sausage onto a skewer, leaving about 3/4 inch of space between each piece for even cooking. 

    Lay the skewers parallel to a cooking grate over the fire. Cook, turning the skewers occasionally, until sausages are lightly charred and heated all the way through, about 4 to 6 minutes per side.

    For the sweet and sour chutney, whisk chutney and whole ground mustard to combine.
    For the tangy Dijon ale sauce, whisk the Dijon, beer, honey, and salt to combine. Add more honey, if desired.

    For the creamy horseradish dip, whisk the mayonnaise, horseradish, cider vinegar, sugar, and salt to combine. Add more horseradish, if desired.

    Serve the grilled sausages on the skewer or mixed on a platter with the dipping sauces alongside.
    source: thekitchn.com

    JULY 2017
    Brown Sugar Pineapple Chicken

    Ingredients

    • 2 pounds chicken tenderloins OR skinless chicken breasts, pounded thin
    • 1/4 cup olive oil
    • 2 teaspoons cornstarch
    Marinade/Glaze
    • 1 cup CANNED pineapple juice
    • 1/3 cup + 1 tablespoon) packed brown sugar
    • 2 tablespoons lemon juice
    • 2 tablespoons ketchup
    • 2 tablespoons red wine vinegar
    • 2 tablespoons low sodium soy sauce
    • 1 tablespoon Dijon mustard
    • 1-2 teaspoons Asian chili sauce (like Sambal Oelek)
    • 1 tsp EACH salt, garlic pwdr, ginger pwdr
    • 1/2 teaspoon onion powder
    Garnish (optional)
    • chopped green onions
    • lemon zest
    • additional Asian chili sauce to taste

    Directions

    1. Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate the remaining marinade (will become your Glaze) separately.
    2. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
    3. GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
    4. Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
    5. Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
    6. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).
    source: carlsbadcravings.com
    *note: we don't recommend cooking over colored flames

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