Some Island Pie

10-inch aluminum Dutch oven

Coals: 9-11 top, 15 bottom

Serves 6-8

Crust ingredients

4 cups flour

1 1/2 teaspoon salt

1/2 cup Crisco

1 1/2 cups lard

2 large eggs

6 tablespoon water

1 tablespoon orange extract

Filling ingredients

2 cups strawberries, diced

1 1/2 cups kiwi, diced

2 cups mango, diced

Zest and juice of 1 lime

1 cup sugar

2 to 3 tablespoon butter (optional)

1/2 to 3/4 cup instant tapioca

Crust directions

Cut the flour, lard and Crisco together with a pastry cutter. Mix the remaining crust ingredients together in a separate bowl. Stir until blended well and then add to the flour mixture. Mix this by hand until a soft ball is formed. Divide the dough into 2 equal sized balls. Place them into separate zip lock bags and chill for at least 10 minutes. Prepare the filling while the dough is chilling. Once the filling has been prepared take out one ball of dough and on a lightly floured surface roll it out to form a 14-inch circle. Place the dough into a lightly greased and parchment lined Dutch oven. Making sure to press the dough up the side of the Dutch oven to secure in place.

Filling directions

Place all of the diced fruit, zest and lime juice into a bowl and gently stir to combine. Add in sugar and the instant tapioca, and gently mix together. Pour the filling into the pie crust and dot it with the butter if desired. Take the second crust and roll it out on a lightly floured surface to make another 14-inch circle. Cut the crust into 1/2-inch strips to make a lattice crust or use the second crust to form any design you choose. Cover the Dutch oven with the lid. Cook the pie with the 9 to 11 coals on top and 8 to 16 on the bottom for 45 to 50 minutes, or until the crust is golden brown in color. Make sure you rotate the Dutch oven every 15 minutes to avoid hot spots. Once the pie is done, remove it from the heat and allow it to coal for at least 20 to 30 minutes before trying to remove it from the Dutch oven. When the pie is cool, remove it from the Dutch oven and place it on the lid to present. Garnish as desired and serve.

Meat and Cheese Bread

12-inch Dutch oven

Coals: 20 to 25 top, 9 bottom

Serves 12 to 14

Dough ingredients

3 1/2 to 4 1/2 cups flour

1 package yeast

1 tablespoon vital wheat gluten

2 eggs, slightly beaten

2 teaspoon Mrs. Dash (optional)

3/4 cup water

1/4 cup sugar

1 1/2 teaspoon salt

1/4 cup butter

1/4 cup milk

Filling ingredients

1 tub onion and chive cream cheese

1 package Colby Jack cheese

1/2 cup ham, cubed

1/2 cup turkey, cubed

Directions

In a bowl mix the flour, wheat gluten, yeast, salt, sugar and Mrs. Dash together. In a small Dutch oven heat the milk, water and butter just until the butter melts. Once the butter is melted, remove the Dutch oven from heat. Add the eggs to the milk mixture and stir together and add to the dry ingredients. Mix the ingredients well to combine and add more flour if needed. Place the dough into a well greased Dutch oven and cover. Set it aside and allow it to rise until double in size. Once it has doubled roll it out to form a 12x18-inch rectangle. Spread the cream cheese over the center portion of the dough, keeping it at least 2 inches bare on all sides. Top the cream cheese with the meat and shredded cheese. Every 2 inches make a horizontal cut on both sides of the filling. Begin braiding the dough by folding the top row over the filling. Then fold the strips over each other left to right. Finish by tucking the last strip under the dough. Lift the dough with both hand and place it back into the well greased Dutch oven. Bake the bread with 20 to 25 coals on the top and nine on the bottom for 30 to 45 minutes or until the bread is golden brown in color and sounds hollow when tapped lightly. Garnish as desired and serve.

Just Kickin' Roast

12-inch, 14-inch or Ultimate Dutch oven

Coals: 35-51

Serves 8 to 10

Roast ingredients

Crown roast or rib roast

Bacon or foil to cover the tops of the bone

Rub ingredients

2 tablespoon sea salt

1 cup brown sugar

1/2 cup granulated sugar

1/4 to 1/2 teaspoon liquid smoke

1/4 cup mesquite seasoning

2 tablespoon granulated garlic

1/2 tablespoon allspice

BBQ sauce ingredients

1 cup ketchup

1/2 cup water

1/4 cup Lea & Perrins steak sauce

2 tablespoond cider vinegar

2 tablespoon Worcestershire sauce

2 tablespoon molasses

1/2 to 3/4 cup brown sugar

1/2 onion, chopped

2 tablespoon chili powder

Directions

In a small bowl combine all of the rub ingredients and mix well. Cover the bone tips with the bacon or foil to prevent them from burning. Really work the rub into the roast and allow it to rest, covered for at least 15 minutes. While the roast is resting in a Dutch oven, combine all BBQ sauce ingredients and simmer for about 30 minutes. In a well-greased Dutch oven, place the roast on a trivet. Add enough water just to cover the bottom of the Dutch oven. Make sure to keep water in the Dutch oven while cooking the roast to prevent the juices from burning to the bottom of the Dutch oven. Cook the roast for 1 to 2 hours or until the appropriate internal temperature has been reached, by using 15 to 18 coals on the bottom and 20 to 23 on the top. After you have cooked the roast for at least 30 minutes, begin basting the roast with the BBQ sauce every 15 minutes until the roast is done. Serve with the remaining sauce. Garnish as desired and serve.