Deck Dad BBQ - Favorite Sides & Etc Recipes

These skillet potatoes are a great compliment to any protein we grill up. While this recipe is for sliced baby Honey Gold potatoes, I use this same concept for awesome home fries as well (just with thin strips from a regular sized potato and some onions and peppers sautéed in). My family loves these with breakfast while camping! 

Start by slicing the small cleaned potatoes into thirds. Then get your cast iron skillet  hot over medium heat (I would recommend a 12 inch skillet for this). Melt down 4 tablespoons of butter in the skillet then add in 1 large clove of garlic chopped. Throw in the sliced potatoes and stir occasionally with a wooden spoon. 

Once the potatoes have started to take on the butter and soften, sprinkle 2 tablespoons of your favorite BBQ seasoning. I love using the Dinosaur BBQ‘s Cajun Foreplay for these potatoes. 

Let the potatoes continue to cook and absorb the butter by stirring occasionally until the potatoes start to brown on the non-skin side. Remove from the heat and serve. 

• 24 oz or 1 small bag of Honey Gold potatoes
• 4 Tablespoons butter
• 1 Large clove of garlic
• 2 Tablespoons BBQ seasoning 

My wife has always been the primary cook in our house and she is also the one who started us making homemade pizzas from way back. At some point along the way (I may have told you I am a sucker for accessories) I picked up a pizza stone for my Big Green Egg. Let me tell you if you want a wood fired flavor make a pizza on your smoker!

This one is the opposite of most smoker recipes on Dad Deck BBQ, unlike the low and slow cuts of meat we are usually pedalling, with pizzas on the grill you want the temp to be HOT! You need to get your coals cranking lots of oxygen with the dampers wide open until you settle in between 500-550 degrees. Put your pizza stone in so that it can get warmed up before you start cooking.

We like to use pre-made dough that we buy in dough balls from our local restaurant supply company and freeze them so that we can make homemade pizzas on the fly. This is a big hit with our kids and often our neighbors because you can let everyone choose their own toppings, etc. and make a fun evening out of it. 

Make sure you have some flour on the bottom of the pizza crust as you work it out into a pie, this will help it slide easier onto the stone when you are over the heat. Add the sauce, cheese, and whatever toppings call to you and carefully slide the pizza onto the hot pizza stone. If the stone is up to temp, the cooking process should only take about 10 minutes per pie. While we keep the lid shut while cooking, check after 5 minutes or so to see how things look. You can always cook more. Once the pie is getting a golden brown on the crust around the edges and plumping up, and you cheese is melted and browning on top, you have a pizza! 

Be careful removing the pie. We use a pizza paddle and slide it on to a large cutting board with some flour on it to keep things moving cause it is hot under there! Slice the pizza and enjoy.

• Pre-made pizza dough
• Flour for dusting the surfaces
• 1 can pizza sauce
• 1 cup shredded mozzarella cheese (per pie)
• Toppings to preference  

Look, when I am writing this it is St. Patty's day week. In honor of my sweet Irish grandmother, Nora, allow me this BBQ diversion on this one. This is my favorite soda bread recipe of all time and the one I have used for years with success. My MIL is the one who turned me on to it. I think she originally got it from a friend who found it in an old newspaper. However it came into our lives, we are grateful every St. Patty's day as we mound up some good irish butter and have at it.

Start by sifting 4 cups of flour into a large bowl. Add in a 1/4 cup of sugar, a teaspoon each of salt, baking powder, and baking soda. Next add 2 Tablespoons of caraway seeds and stir everything up. Next cut in 1/4 cup of butter into the dry ingredients (for you BBQ guys out there this is a baking term for plop chunks of butter in and use knives to mix it into the dry stuff, at least that's what I was told when I asked.) Then mix in 2 cups of raisins. 

In a separate container mix the wet ingredients (1 and 1/3 cups of buttermilk and 1 egg). Whisk until combined. Then pour them into the dry ingredients and stir. 

Turn out the dough and knead 12 times then form into a round loaf. With a knife cut a 4" cross shape in the top. Place in a well greased baking dish. Bake in the oven at 375 degrees for 55 minutes or until golden brown and a toothpick comes out of the bread clean.

Combine hot water and sugar (a Tablespoon of each) and brush the mixture over the bread. Let cool on a rack then start eating with some butter! Happy St. Patty's Day!  

• 4 Cups sifted flour
• 1/4 Cup sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 Tablespoons caraway seeds
• 1/4 Cup of butter
• 2 Cups of raisins 
• 1 and 1/3 Cups of buttermilk
• 1 Egg
• 1 Tablespoon hot water
• 1 Tablespoon sugar

One of my favorite things to do with my kids is going camping. I wouldn't trade the memories we have made together for anything. Just because you are in the great outdoors doesn't mean that you have to eat like you are in survival training however. We have enjoyed everything from campfire breakfast sandwiches to peach cobbler and everything in-between at our campsite. For breakfast these home fries are always a huge hit!

Start by cleaning and chopping into cubes, 3-4 large baking potatoes. Leave the skin on. Then Chop a cup of red or green peppers, 1 medium sized onion, and 1-2 jalapenos. Get your flat top griddle or cast iron over the fire grate warmed up to around 300 degrees (medium heat). Drizzle 1/4 cup of cooking oil onto the flat top and add on your peppers and onions. Let them simmer and cook down for a bit stirring occasionally around the cooking surface to saute evenly. Once the peppers and onions have softened and started to brown, add in the chopped potato wedges. At this point you may need to add some additional oil depending on how many potatoes you have. 

Let the whole mixture simmer in the oil again, stirring occasionally to avoid things burning on one side. Next add a tablespoon each of salt, pepper, and garlic powder. Continue to stir, then add in a tablespoon of BBQ or creole seasoning to give them a zip. 

Continue to cook until the potatoes have soften and started to brown, then serve to the line of people who have smelled these glorious campfire potatoes cooking and wandered over to get some!

• 3-4 Large baking potatoes 
• 1 Cup chopped red or green peppers
• 1 Medium onion chopped
• 1-2 Jalapenos chopped
• 1/4 Cup of cooking oil (canola or vegetable) 
• 1 Tablespoon salt
• 1 Tablespoon coarse black pepper
• 1 Tablespoon garlic powder
• 1 Tablespoon BBQ seasoning 

We are lucky enough to get to head out camping a few times a year with our kids and coming up with recipes and meals that aren't the same hot dogs and pancakes every time can take some brainstorming! Not that there's anything wrong with the classics, but It's nice to keep the kids interest by changing it up. We like to do the breakfast burritos cause everyone can pick and choose what they like, feel part of the process building their own, and it packs a lot of flavor. 

As you could probably guess, I start with the meat! Over your fire grill or in a skillet start by cooking some bacon and breakfast sausage. I like to use loose sausage for this as it lends itself well to the whole experience, but I have been known to throw some links in a shell and have at it too. 

In a skillet or on a flat top, make scrambled eggs. I like to pre-scramble them, add some salt and pepper, and bring them in the cooler ready to cook so when you are waking up and getting things going at the campsite, there is no reason to have to crack a dozen eggs.

In another oiled skillet, cook down some sliced peppers and onions with garlic salt. Once you remove the sauteed veggies and place them in a tin container to keep warm, use the pan to heat up and brown the tortilla shells.

The rest is up to you. We always bring shredded cheese, sour cream, sliced jalapenos, salsa, hot sauce, etc. 

• 1 Lbs bacon 
• 8 oz loose breakfast sausage
• 1 Dozen eggs (pre-scrambled, trust me!)
• 1 Medium onion sliced
• 1 Red or yellow pepper sliced
• 1/8 cup cooking oil (canola or vegetable)
• 1 Teaspoon garlic salt
• 1 package soft burrito shells
• Other toppings and condiments as prefered 

Dutch ovens are one of the most versatile camping tools out there. We have used ours to make stews, gumbos, mac and cheese, you name it. They are great for putting on over the fire and letting them simmer away as you enjoy your time around the campfire. Chili is one of my favorite campfire meals.  

When cooking over an open fire there is no temperature knob so getting the fire right is the first step. It is best to start the fire and let it get good and hot then start to burn down to hot coals prior to cooking over it. There will often still be flare ups of flames when cooking directly over an open fire especially if you are cooking meat and grease drips through, but the fire should be similar to that of a charcoal grill when cooking. 

The next important consideration is distance to the coals. It may seem clear, but the closer your cooking surface is the hotter it will be and the further away the cooler it will be to cook on. With a dutch oven cooking chili or another similar liquid based food, I would typically arrange my oven to be about 18 to 24 inches above the fire assuming it is settled down to coals and glowing logs. 

Once you have your dutch oven in position, add in 1/4 cup of cooking oil. Then add in chopped onions, green peppers, and 2 large cloves of minced garlic. Let that saute until golden brown then add in 1 lbs of ground beef. You will stir occasionally until the beef is browned all the way through, then add in 1 14 oz can of crushed tomatoes, 1 small can of tomato paste, 1 can of kidney beans, 3-4 tablespoons of chili powder, and if you are like me and prefer the spice, 1 teaspoon of cayenne pepper. 

Stir to combine all the ingredients, and let simmer stirring occasionally to keep from sticking to the bottom. Once it has simmered for about 10 minutes it should be ready to serve. 

• 1/4 Cup of cooking oil 
• 1 Medium onion chopped
• 1 Green pepper chopped
• 2 Large garlic cloves minced
• 1 Lbs of ground beef
• 1 14 oz can crushed tomatoes
• 1 small can of tomato paste
• 1 can of kidney beans
• 3-4 tablespoons of chili powder
•  1 teaspoon of cayenne pepper (optional)

Deviled eggs have always been a favorite of mine! Whether a holiday treat or a summer cookout side there are a lot of different flavors you can pair with them. Since I love some spice, I am a fan of the cajun style deviled eggs.   

Hard boil 6 eggs (this recipe can be adjusted based on how many you are making, I am writing it based on yielding 12 deviled eggs.) Once cool, remove shells. Slice the eggs in half and remove the yokes into a mixing bowl. Next add 3 Tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, and 1 teaspoon of apple cider vinegar. Combine the wet ingredients with the yoke until blended. 

Next add the spices. 1/2 a teaspoon of smoked paprika, cayenne pepper, garlic powder, and creole seasoning (I love the Dinosaur BBQ’s Cajun Foreplay!) Stir in the spices. 

Once blended, scoop the mixture into the egg white half’s. Garnish with thin jalapeño slices and sprinkle some extra smoked paprika and habanero salt to serve. 

• 6 eggs
• 3 Tablespoons mayonnaise 
• 1 teaspoon Dijon mustard 
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon smoked paprika 
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon creole seasoning
• 1 fresh jalapeño thinly sliced
•  Sprinkle of salt (habanero if you like it spicy!)

This dish gives such big flavor to what is really a blank template. As a side to BBQ goes this mac & cheese is great with everything from pulled pork to turkey. Maybe don't go for a cholesterol test for a few days though! 

Start by putting a couple of cups of water on to boil in a medium sized pan. While the water is boiling begin heating up a large cast iron skillet and melt a stick of butter in it. I like to use Kerrygold because it adds so much richness to it. Once the butter has melted, begin whisking in a 1/4 cup of flour to create a roux. Once the roux is a golden color and smooth add in a block of cream cheese and stir till mixed in. Then pour in 1 cup of half and half slowly and mix into the cheese mixture until it has reached a smooth and creamy consistency. 

Once the water is boiling, add in the pasta and stir occasionally for about 8 minutes (read instructions on the box for specific times). It is ok if the pasta is a little bit less soft as it will be added to the hot cheese mixture and continue to cook. Add to the skillet in batches the cubed cheese stirring in slowly until melted and folded into the cheese mixture. 

Finally, add in the warm pasta and fold slowly until it is thoroughly mixed in with the cheese sauce. Cover the whole skillet with panko bread crumbs and season with your favorite BBQ spice rub. 

Place the whole skillet in your smoker that you have prepped to be at 350 degrees with a light amount of wood chunks to not overpower the mac & cheese. This can stay on for around 30 minutes. Remove from the smoker and serve hot! 

• 1 lbs elbow macaroni
• 1 stick of salted butter
• 1/4 cup flour
• 1 box Philadelphia cream cheese
• 1 cup half and half
• 16 oz sharp cheddar cheese cubed
• 8 oz Gruyere cheese cubed
• 4 Tablespoons panko bread crumbs
• 1 Tablespoon BBQ rub 

If you have been paying attention to my recipes, it's clear I enjoy a little heat in my food. I come from a long line of hot pepper eating, hot sauce carrying people. My great uncle was known to carry a hot pepper around with him in case the food he was eating wherever he ate was not hot enough for him. This dish brings the heat if you let it!

Start by grilling up some andouille sausage that has been sliced into 1/4-1/2 inch slices in a cast iron skillet over medium high heat. Once it is browned on all sides set it aside and turn down the heat to simmer. Add in some cooking oil and throw in diced bell peppers, onion, and crushed garlic. Once that has softened add back in your sausage, chicken broth, a can of diced roasted tomatoes, rice, and seasonings. Stir it all up, cover with a lid, and let simmer for about 10 minutes. Once the rice has soaked up the liquid you are good to go! 

• 4-6 links andouille sausage sliced
• 1 yellow onion diced
• 2 bell peppers diced
• 2 cloves of garlic crushed
• 1 tablespoon cooking oil
• 2 cups chicken broth
• 1 8 oz can fire roasted diced tomatoes
• 1 cup of rice drained
• 2 tablespoons cajun seasoning
• 1 teaspoon Slap Ya Mama Hot seasoning