"Hot Sweet Potatoes and Cracklin' Bread, Mullikin Stew That'd Turn A Rich Man's Head, Backbones and Turnip Greens, Lord There's Nothin' Finer Then Sittin' Down Eatin' At The Dixie Diner." Larry Raspberry
Welcome to Wooville's Campsite Recipes. Within these pages you will find recipes for some of the grub that we like to throw together while out on the bluegrass trail. These are pretty basic recipes and easy to make. We wouldn't have it any other way, afterall, we gotta save plenty of time for pickin' and grinin'. Enjoy!
Wooville's BBQ Country Ribs w/ BBQ Beans
6-8 lbs Country Ribs (pork)
BBQ Sauce (can be prepared ahead of time)
1 16 oz bottle Ketchup
3 Teaspoon Chili Powder
1/4 Cup Brown Sugar
1/4 Cup Honey
2 Tablespoons Apple Cider Vinegar
Cover ribs with water and bring to a boil over campstove or campfire. Reduce heat, cover, and simmer for 2 - 2 1/2 hours. Remove to covered container and marinate in sauce until ready to grill. (at least 1 hour)
Grill over hot coals until browned (approx. 10 mins. per side) Dig In!
2 - 3 16oz Cans Pork and Beans
1 Small Onion (Vidalia perferred)
Cover with Sauce from marinated ribs
Heat on campstove or campfire.
This recipe comes from bluegrass friend, DJ, MC, Bill Knowlton and I can tell you it is the best cole slaw I've ever dipped a fork in. We tried this recipe at Festival of the Bluegrass 2002 and it was a big hit and I'm already getting request for a repeat performance. Goes great with Wooville's BBQ Ribs!
"My Father, Donald W. Knowlton of Lakeville CT ran the Woodland Coffee Shop there for 25 years. He was FAMOUS for his cole slaw. I think it's the best in the world!"
Dad's Grand Ol' Cole Slaw
ONE CABBAGE ABOUT ONE AND ONE-HALF POUNDS
2 MEDIUM GREEN PEPPERS
2-3 MEDIUM ONIONS
1 CUP RED CABBAGE (OPTIONAL, FOR COLOR ONLY
1/4 CUP VINEGAR
I TABLESPOON BLACK PEPPER
1/2 CUP SUGAR
SALT TO TASTE
ONE QUART MAYONNAISE
All vegetables should be chopped, not shredded. A blender using a liquid is not to be used. Vegetables should be chopped so that they are fairly coarse. Blend all ingredients in a large bowl and mix in a considerable amount ofmayonnaise. Dad preferred Hellman's or Cain's; about one quart. Vary sugar, salt, pepper and vinegar to suit individual tastes; halve the recipe to suit family needs or for other gatherings.
BILL KNOWLTON, 125 Meyers Rd, Liverpool NY13088-4449
Smoked Turkey (Charcoal Smoker)
Prepare Smoker: Fill Charcoal Pan Full (soak with starter fluid full 2 mins),
Fill Water Pan full. Allow fire to die down before adding bird.
10-13 lb Whole Turkey or 6-8 lb Turkey Breast (allow more time for larger birds)
Smoke for 7-8 hours adding more coals and water after approx. 4-4 1/2 hours. Resist removing dome, add coals and water through side door. Last hour add moistened Hickory Chips.
Outer skin will be tough and unedible...meat will be tender and moist.