Once again thanks to Camp Chef for providing a great time.  I thought I would post some pictures, just to show what a great time it was.

As I was just getting ready to do a little dutch-ovening, they annouced our secret ingredients . . .

We had to include beer, red-hot candies and maple syrup in our recipes.  A challenge-yes, impossible-no. 

Here I was making the topping for my dutch-oven cheesecake.  Pineapple and Blackberry in the topping, beer in the actual cheesecake.

Our second dish had to be a bread.  I couldn’t decide on which secret ingredient to use . . . So I used them all.  Introducing the Red-Hot Maple Beer Bread.

I smothered a little bit (and when I say a little I mean alot) of butter over the top to get that shine, and served some Strawberry Apricot Jam on top and in an orange half along side. 

Dish #3-The Entree

So this is where we got another surprise.  We had to use chicken and New Zealand Snapper for our entree.  We were given a whole chicken and a whole fish (which had only been caught just 72 hours before we got it) to work with.

What I found is that working with whole fish, draws a crowd.

So when everything was said and done, I poached the chicken in the beer, coated the fish fillets in a breading made from the red-hots and glazed it all with maple syrup.

All-in-all . . . It was a blast.

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