Super Sunday Recipes
Scroll Down for Complete Game Menu: Indy Hot Wings, N'Orleans Jambalaya, and BBQ Banana Boats

Dutch Oven "Indy" Hot Wings
12" Dutch Oven, 8" Dutch Oven
See Below for Coals (35 to 40)

Ingredients:
2 Dozen Chicken Wings, Thawed
Oil, for Frying

1 cup vinegar
2-4 tbls pureed chipotle chilies in adobo sauce
2-4 tbls chilie powder
2 tbls Dijon mustard
2 tsp salt
2-4 tbls honey
1 cup unsalted butter, quartered
Juuice from one Lime
3 cloves minced garlic
chopped fresh cilantro

1-2 tbsp flour (*more as needed if coating wings with flour before frying)

Directions:
Start up about 35-40 coals or so as you will be using some for the frying of the wings and some to cook the glaze, and then putting them together with a dry roast technique to bake the sauce on like a glaze.

While the coals are getting started, cut up the chicken wings (throw the wing tips away) and put in a large bowl.

Fill your 12” Dutch Oven with about a quarter inch of oil and put it on about 20 coals.  While the oil heats up, put your 8” Dutch oven on about 8 coals and melt the butter.  Once the butter is melted, add the flour a sprinkle at a time until it thickens.  Add the rest of the ingredients; vinegar, chipotle chilies, chili powder, Dijon mustard, salt, honey, lime juice, minced garlic, and fresh cilantro.  Simmer sauce.

Your oil should be plenty hot by now and you can put about half the 2 dozen wings in your 12” dutch oven (*If you are coating wings with flour do so now).  Fry with the lid on, but no heat on the lid.  Don’t let them get too crispy as we will be dry roasting them shortly.

Once all the chicken is done, put them in a bowl and pour sauce over the pieces and stir to make sure they are all coated evenly.

Pour oil out of 12” Dutch Oven (or use another Dutch Oven if you have one).  Place coated chicken inside dutch oven and glaze as needed.  Place the Volcano Stoves TOP GRILL over your dutch oven and then put the Lid on.  Add about 20 coals on top.  This Dry roasting technique will allow your moisture to escape and the sauce will get baked on the wings like a glaze.

Let cook for about 10 minutes and turn and baste as needed.  Let cook for another 10-15 minutes and glaze will be baked on and ready to serve.

Serve with Bleu Cheese dressing.

Shrimp and Ham Jambalaya
By Richard Boetcker - Sample recipe from NEW Volcano Cookbook and Technical Manual

Some say jambalaya should be browned from caramelized onions and sauseges in a cast iron skillet while others like to use tomatoes.  Recipes for Jambalaya vary and can include just about anything you have on hand.  Here is a tasty red version with shrimp and ham (*Chicken and/or Sausage can be added and/or substituted according to taste).

Ingredients:
2 tbsp. vegetable oil
1 1/2 cups chopped onions
1/2 chopped bell peppers
1/2 cup chopped celery
1 lb. medium shrimp, peeled and de-veined
4 bay leaves
1 lb. boiled ham, 1/2-inch cubes (*Substitute Chicken breast and/ or Sausage)
1 can (14 oz.) whole tomatoes, chopped, with juice
1 tbsp. chopped garlic
1 tsp. salt
1/2 tsp. cayenne
1/4 tsp. freshly ground black pepper
1/4 tsp. dried thyme
1 cup long grain rice
1/4 cup chopped green onions

Directions:
Set the stove up with 25 briquettes on the bottom grill.  Heat the oil in a large cast iron frying pan on the top grill with top available over medium heat.  Here is one instance where the center grall can be used to reduce heat.  Closing the bottom vents will also help reduce the heat even further to simmer.  Add the onions, bell peppers, and celery and saute for 7-8 minutes, or until golden and soft.  Add the shrimp and bay leaves and saute until the shrimp turn pink (about 2 minutes).  Add the ham (chicken or sausage) and saute for 2-3 minutes.  Add the tomatoes with their juice, the garlic, salt, cayenne, black pepper and thyme.  Cook for about 10 minutes stirring often.  Add the rice and stir to mix.  Cover and cook over medium heat (center grill/ heat deflector inseted and bottom vents closed most of the way) for 25-30 minutes or until rice is tender and the liquid absorbed.  Opening the bottom vents all the way will increase the heat if necessary.  Remove from heat and let stand, covered, for about 5 minutes.  Remove the bay leaves, stir in the green onions and serve.

Ingredients:
Bananas - 1 per person
Chocolate Chips
Marshmallows
Caramel
Butterscotch Chips
Sweetend Coconut
Ice Cream
*Any other tasty treat you want to mix with your BBQ Banana

Directions:
This is one of the easiest BBQ dessert recipe out there.  With a knife, slit the banana 4/5 of the way open length wise from top to bottom to form a "pocket."  Insert any variety of Chocolate, Marshmallows, Caramel, Butterscotch, Coconut, etc. that you desire!  I'm a big fan of Cark Chocolate and Coconut.  Wrap each banana boat individually in aluminium foil and place on grill or in dying embers.  Banana will be mushy and browned and chocolate will be melted when done.  Eat with a spoon.  Can even be served with an Ice Cream topping! 
There really is no wrong way to do this.  So be creative!  It's a fun easy way to get everyone involved and make a fantastic dessert in no time at all.  You really can't go wrong, and it's sure to be a big hit with everyone at your party.