Breeo Fire Pit and Lodge Dutch Oven Dinner

▶️ Play Fire Pit and Dutch Oven Dinner

At least it isn’t windy outside. The temperature is in the upper 20s °F and the sky is overcast. That’s a big improvement from the previous day which through in freezing rain so all is about as good as can be hoped for as autumn gives way to winter.

With the Breeo putting out ample heat we managed to stay comfortably warm as we worked to get dinner prepared: Pork a la Normand, Spinach and Artichoke Pierogis, baked potatoes, and beer. Maybe a slightly unbalanced meal lacking a good salad course (I got lazy) but a good one. I’ve made, and written about, the Pork a la Normand before. I do suspect that an hour simmering is generally enough time but the extra 20 to 30 minutes cerainly doesn’t hurt. The baked potatoes absorbed some smokiness flavor into their skins but we had trouble cooking them through in the Weber Kettle even though it claimed to be hot enough (can’t trust the lid thermometer). Wrapping the spuds in tin foil and putting them next to the fire in the Breeo for the last 20-25 minutes did the trick. The pierogis should’ve cooked wonderfully on the sear-plate. After all, my egg rolls certainly did. However, they singed before they heated through. Maybe the plate was a lot hotter this time. I do not know. Finishing the pierogis off by pan-frying them in a cast-iron skillet over the fire in the Breeo worked.

Pork a la Normand (pork and apples)

• 1 Granny Smith Apple. Cored, peeled, cut into small pieces.
• 1 Modest-sized onion (I used about half of what was once a truly huge red onion and I think the flavor was wonderful). Cut into small pieces.
• 1 pound (likely a bit less) boneless pork loin chops. Cubed.
• 1/4 cup flour.
• 1 12-ounce can hard cider though I bet regular cider would be good too (beer also works).
• 1 Tablespoon black pepper (could’ve used a bit less though LIl loved it).
• 1 Teaspoon salt (could’ve used a bit more).
• 1 Teaspoon ground nutmeg (maybe a bit more next time).

Directions

1. Butter or oil (I used butter that I let melt) a preheated skillet or dutch oven bottom.
2. Cut the pork into bite-sized cubes (or so) and coat with the flour. Place the pork in the pan and sear it until it browns on all sides. Remove from the pan and put somewhere to keep warm. You’ll add it back in a bit.
3. Sauté the chopped apple and onion pieces until the onion starts becoming translucent. Add the seasoning and cider.
4. Bring the mixture to a boil and simmer for a couple minutes before returning the pork cubes to the mixture. Cover and cook until the gravy thickens. This should take about 50 minutes (Note: seems like 75-90 minutes is better but maybe those times it was cooking at a lower temperature).