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Moist Chops and Steaks
Steak and Onions
LeBold Burger
Chicken and Noodles
Homemade Noodles
Buttermilk Batter
Roast Beef, Venison or Elk
Chili
Place meat in a non-reactive container just large enough to hold meat. Dissolve three tablespoons of Black Kettle Seasonings and three tablespoons brown sugar in three cups of water. Place meat and solution in the non-reactive container and refrigerate for four to eight hours. Cook as usual; oven stove top or grill.
Slice onions, 1?4 inches thick and place in aluminum foil large enough to fold over and seal. Place onions, Black Kettle Seasonings (to taste) and two tablespoons honey in foil and fold to seal. Place on medium-hot grill for 20-25 minutes or 350 degrees oven for 20 minutes, turning once. Grill steaks for 12-15 minutes until desired doneness (also season with Black Kettle Seasonings). Serve with potatoes; baked, fried, or grilled, also with Black Kettle Seasonings.
This recipe is from a Scouting friend. The first time I ate one of these we were hiking Richland Creek in Arkansas. I called Greg LeBold to find out all he put into the burgers. Greg said it depends on what is available. The main ingredients are as follows:
- 1/3-1/2 pounds hamburger per person
- 1-slice Swiss cheese per person
- 1-slice pineapple per person
- 1 -cherry tomato per person
- Garlic, to taste
- Chopped olives
- 1-egg per pound of hamburger
- Barbecue sauce Worcestershire sauce, to taste
- Chopped onion
- Season with Black Kettle Seasonings
Mix all except bun, cheese, pineapple and tomato. Form into 1/3-1/2 pound patties and cook on medium heat until done. This large a patty will take 30-45 minutes to cook through. When patties are done place a slice of cheese on the patty, grill the pineapple slice and place on the cheese then place the cherry tomato in the hole in the pineapple. Place this on the large bun and enjoy.
- 1 lb chicken meat chopped
- 2 large can cream of chicken soup
- 2 Tsp Black Kettle Seasonings
- 1 batch of homemade noodles or store bought noodles
Bake chicken and chop into 1/4 inch pieces. Add to the two cans of cream of chicken soup. Add noodles from recipe below and Black Kettle Seasonings, bring to a boil and simmer for one hour.
- 3 eggs
- 3 cups flour
- 1/2 cup water
- 1 Tsp salt or Black Kettle Seasonings
Mix eggs and water together. Add to flour and salt. Stir thoroughly. Add flour or water to get a stiff dough. Divide into three pieces. Roll noodles Out on a floured surface to desired thickness. Flour noodles and roll loosely. Cut 1/4 to 1/2 inch slices. Unroll and let dry for four hours or overnight. Stir noodles frequently to prevent them sticking together.
Use on fish, chicken, meat or vegetables.
- 1 Cup Buttermilk
- 1 egg
- 1/2 cup flour
- 1 Tsp Baking Powder
Mix thoroughly and dip food item in batter and roll in dry mixture below:
- 4 Cups Cracker Meal or Bread Crumbs, or saltines crumbled very fine.
- 1/2 Cup Flour
- 1 Tbs Black Kettle Seasonings
Pan or deep fry in hot oil until golden brown.
- 4-5 pound roast
- 1/4 cup oil, vegetable or corn oil
- 6 strips bacon
- 1 Tbs Black Kettle Seasonings
Rub meat with oil. Season with Black Kettle Seasonings. Wrap bacon strips around meat and secure with toothpicks. Place in baking pan and cover with foil. Refrigerate 6 hours or overnight. Bake at 325 for 2-2 1/2 hours. Use meat thermometer for doneness. 140 rare, 160 medium or 170 for well done.
- 3 1/2 pounds ground chuck
- 3 cans pinto beans
- 2 cans diced tomatoes
- 1 can Rotel
- 6 Tbs spoons chili powder
- 1 med onion
- 1 Tsp Black Kettle Seasonings
- 2 cups water
Brown ground chuck and saute onions. Add all other ingredients and stir. Bring to a boil, then simmer one hour or longer.