Tables or Tailgates: Recipes from the Backwoods

The following recipe is a a dish that my family absolutely loves.  It will surely be a hit on game day.  I use a large dutch oven over charcoal for outdoor cooking, but this recipe is superb in a roasting pan in your home oven as well.  I often substitute ingredients depending on what I have available.  I assure you it will turn just fine if you have a little more or less of any specific ingredient.



Fox Chow:

  • 1-package bacon (cut into one inch pieces)
  • 1-large Vidalia onion (although any variety will work)
  • 1-package cheddar smoked little sausages
  • 1-package broccoli (frozen works well)
  • 3 or 4 large carrots (or 1 can sliced carrots)
  • 5 or 6-medium sized potatoes (red taters are best)
  • Garlic-(at least a few cloves-minced or whole, can’t have too much)
  • 2-3 tablespoon chopped parsley (dried flakes work too, just not as well)
  • Salt & pepper to taste
  • 2-4 tablespoons butter (depending on volume of bacon grease)

I also recommend including any variation of: jalapeño slices, cheddar/jalapeño sausages, hot sauce, sweet corn, green beans, bell pepper, cauliflower, etc.  Just toss in whatever you would like.


If  cooking at home: pre-heat oven to 350-400 degrees.

If tailgating: prepare charcoal (remember-you will need to place some atop the dutch oven).

Cut all ingredients into bite-sized pieces.


Fry Bacon until crispy (do not pour out the grease).

Dice onion and add to bacon, cook until soft.

Combine all ingredients (grease too) and stir well.

Set over coals.  Be sure to place some coals atop the Dutch Oven.

It will take 30-50 minutes to cook depending on your heat.

Stir again halfway through cooking.

If you do not yet have a quality dutch oven, get one.  Until then however, you can use aluminum foil.  Prepare the bacon and onion as described and stir ingredients together, then lay out several sheets of foil and place an individual portion in the center of each.  Bring the edges together on top, crimping them tightly to form a seal, leaving some air inside.  An additional layer (two if high heat) of foil will be needed on each.  I typically flip the pouch over onto the second sheet so as to cover the seams and prevent leakage.  They can then be placed in the coals to cook.  I have not tried this method on a gas grill but it should work as well.  If on a grill, you will need to flip them a few times to assure even cooking and make sure your seal is firmly intact.

Whether camping, hunting, tailgating, or sitting down for a quality family dinner, this meal is great for any occasion.  Enjoy the game, enjoy your meal and check back for more—Tables or Tailgates: Recipes from the Backwoods.


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