Honey Corn Bread: 1 cup yellow corn meal; 3/4 cup unbleached flour; 4 tsp. baking powder; 3/4 tsp. salt; 2 eggs, beaten; 3/4 cup milk; 1/4 cup honey; 2 Tbsp. oil. Preheat oven to 425 degrees; oil an 8 inch square baking dish. Mix ingredients in a bowl using an electric mixer on low speed. Bake 15 minutes.
Large pizzas--"Whatever", BBQ Chicken (with cilantro), Grilled Veggie--are $19.95. Sandwiches (deservedly popular for those going hiking and/or birding for the day) are also difficult to close, also having very generous portions. The choices are slow cooker roast beef joint, turkey, ham, or albacore tuna. The tuna is in a tub alongside the wheat or sourdough sub which has the lettuce, onions, cheese, and tomatoes. Packets of mustard and mayonnaise are also included.
When I make fried chicken with a conventional burner I have to keep adjusting the dial setting because as you add more pieces the temperature of the oil drops and the chicken starts to absorb oil. The built-in temperature sensor eliminates the need to do this. I can add piece after piece and I know I'm not going to have oil drenched chicken when I serve it. This sensor also makes it possible to use my cast iron dutch oven as a Slow Cooker by keeping a constant low temperature.
If you are going to cook on a fire pit grill, make sure you have the equipment to grill your food on. Choices are plenty and you could choose from a grate system used just the way you would in a conventional grill; place the food on top of the grate and then keep turning till it is done. You could choose the rotisserie system where the food is spitted over the fire and turned slowly till cooked. You also have the option of using a tripod. The tripod suspends a grate or a cauldron over the fire and allows Slow Cooking.
Season your smoker. It's really a simple process, just like seasoning a cast iron skillet only on a larger scale. First, coat the inside of your smoking chamber with cooking oil. Any type will do, so don't use anything expensive. Next, build a fire in the firebox and add wood chips for smoke. Maintain the temperature at 250 roast beef cooking time 275 degrees F and let it go for two or three hours adding chips for smoke when needed. It's that simple. The oil and smoke will create a barrier on the inside of you smoker and protect it from rust. This is also an important step for the simple fact that it gives you a dry run on your new smoker.
Remove the ribs from the cooker and skim any excess fat from the juices. Blend the old water into the cornstarch until smooth. Stir the mixture into the sauce in the cooker. Cook on high while stirring until the sauce is thickened and bubbly. Serve over the rice, if desired.