Pigs in a Cornfield

Prep Time: 20 minutes

Cook Time: 2 hours (approx)

12 Servings

Best with: G2 BBQ, STEAK OUT, GAME ON

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Left side, cook pigs in the cornfield. Right side, cooking Mexican cornbread.

Story

My Steak Crew head cook (and son-in-law), Hot Rod Rodney Jones, inherited a set of dutch ovens from his great-grandmother. These dutch ovens are over 100 years old and still cook today as well as when they were new.

Pigs in the Cornfield is a one-pot dish that can feed a crew. Make this any time of year. You won’t be disappointed.

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Ingredients

• 12 Corn on the cob (3 inches long)

• 1 Andouille sausage

• 1 lb ground sausage

• 1 Chopped onion

• 1 of each bell pepper; red, yellow, green

• 6 medium-size baking potatoes

• 3 (10.5 oz) can Cream of Mushroom

  • can substitute cream of onion & add cheesy poblano (if you can find it!)

• 1 Pork Loin, sliced into 3/4 inch pieces. (You will need 7-9 pieces)

• Big D’s GAME ON

• Big D’s STEAK OUT

• Big D’s G2 BBQ

Equipment Needed

1. 15 inch Dutch Oven (This makes a large quantity. If you want to use a smaller dutch oven, cut ingredients down a bit.)

2. 64 Charcoal Briquets

3. Large tongs (to turn meat)

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Instructions

1. Light charcoal so it is ready when the last ingredient is in the dutch oven. (instructions on coal placement below)

2. Pour contents of cream of mushroom can to coat the bottom of the dutch oven.

3. Place corn on the cob along the bottom, cob side standing up.

4. Space potatoes and onions around the corn.

5. Add in andouille sausage.

6. Sprinkle with Big D’s Game ON seasoning to cover.

7. Add another can of cream of mushroom.

8. Pinch off 1/2 -1 inch pieces of ground sausage and spread across the top.

9. Add sliced pork loin.

10. Sprinkle Big D’s G2 BBQ to cover slicked pork loin. (Sprinkle light coat of STEAK OUT, optional)

11. Pour the last can of cream of mushroom over the pork loin.

12. Place the top on the dutch oven.

13. Place 11 lite coals (charcoal briquets) under the dutch oven.

14. Place 21 lite coals on the top dutch oven lid.

15. Cook for 1 hour.

16. Prepare 32 fresh charcoal briquets.

17. Open the dutch oven. Flip sliced pork loin over. Sprinkle with Big D’s G2 BBQ.

18. Cook for 45 minutes. Open the lid and use a fork to test for tenderness in potatoes.

19. Eat!

This meal pairs great with corn bread. We’ve shown above with Hot Rod’s Mexican Cornbread.

Tips and Tricks

Most any dutch oven manufacturer makes a tool to safely open the lid while cooking. It consists of a long handle and metal to grab the top of lid.

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