Serves: 6                                               16 Top Briquettes

In a shallow bowl combine a cup melted butter, 2 cloves minced garlic, (If you’re a garlic lover add more minced garlic cloves.) one teaspoon garlic powder, and ½ teaspoon salt.

In another shallow bowl combine ½ cup seasoned bread crumbs, ¼ cup finely shredded cheddar cheese, and fresh ground pepper to taste.

Dip six boneless skinless chicken breast halves in butter mixture, then coat with crumb mixture. Place chicken breasts in a 12 inch Dutch oven. Cover and bake with 10 charcoal briquettes on the bottom and 16 charcoal briquettes on the top for 45-50 minutes or until juices run clear.

Bacon Hash Brown Bake                    10" Dutch Oven

Jane Miles                                               9 Bottom Briquettes

Serves: 6                                                14 Top Briquettes

In a 10 inch Dutch oven cook 12 bacon strips sliced into ½ inch chucks. Drain most of the fat. To the bacon add a cup chopped onions and sauté for a couple of minutes. Then add 4 cups thawed shredded hash brown potatoes (You can also cook and shred your own potatoes.), ½ cup milk, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder. Stir just enough to mix all the ingredients. Sprinkle paprika on the top of the potatoes. Cover and bake with 9 charcoal briquettes on the bottom and 14 charcoal briquettes on the top for 35-45 minutes.