KAMPFIRE KOOKIN’ WILD THANGS

PATRICK T. MCCUNE’S WILD SOUTH TEXAS BBQ SUGAR BEANS

(Serve as a side dish.)

1/2 lb deerburger (broken up)

1/2 onion (chopped)

1/2 tbsp garlic powder

6 slices of bacon

1/4 cup syrup or brown sugar

1/4 cup white sugar

1/4 cup salsa (chunky)

1/2 bottle BBQ sauce

1/4 cup rum or rum flavoring to taste

1 tbsp vanilla

Salt and pepper to taste

Hot sauce to taste

4 (15 oz.) cans pork & beans

Brown deerburger and onions. Dump into a crock pot or Dutch oven, add all of the rest of the ingredients, stir and set crock pot on low or adjust hot charcoal to simmer.

Cook all day.

Stir about once every hour or two.

Serve with main ‘wild thang’ course.

Beans may be taken out of the crock pot about an hour before serving, put into a cake pan and baked to thicken the beans up and give them a more ‘baked’ look.

 

BANNOCK

(Beats store-bought anytime.)

1 cup flour

1 tsp baking powder

1/4 tsp. salt

Enough water to make a thick dough

Oil or butter to fry bread

Mix ingredients together, form into a flat loaf, and fry in a small skillet. Turn when brown on bottom and fry the other side, or prop skillet up near fire and bake until top is golden brown. Divide into four pieces and slather with butter and jelly.

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Ray McCune

He has lived in Waynedale for over 45 years. He has taken to his lifelong dream of being a full time Outdoor Freelance Writer and author. Ray has authored one book and has written Kampfire Kookin' as well as other outdoors articles for the newspaper. > Read Full Biography > More Articles Written By This Writer