It is a cold, wet snow, and raw day here, almost like November. I wanted a hot stick- to- your- ribs meal. I came up with a iron skillet bake using baked beans, kielbasa topped with cornbread. I fired the oven with some maple, added ash and oak to get it ripping. I fired it for a full hour on three splits. Nice secondaries floating up in the dome and out the top of the door. This was a nice hot, clean burn. I raked all the coals around to heat the bricks. I pulled the coals out after 20 minutes. I had the wood baking door soaking in water in the meantime. I pre-heated the iron skillet and added the beans and kielbasa. I made Krusteaz honey cornbread mix and poured it over the top. The steam coming out of the oven was an incredible sweet, bready smell. I took it out when it was nice and brown and an inserted toothpick came out clean. For dessert, I put in some chocolate volcano cakes in ramekins. I undercooked three small ones, but the largest one being a bit shallow was just fine. This was the first time I have made them. There is a small window to get them gooey in the middle and cooked on the outside. I put vanilla ice cream on top. We divided this one up, and it was plenty, being so rich. The middle was all gooey, leaking out the front.
I saw the title of this thread and then the author and knew I had to take a look. I hear ya on the weather, we are getting the same thing. I can imagine how 'stick-to-the-ribs' good that meal is, looks awesome fishingpol
