Summer camp…first stop of the Summer

By Dody Denman

The temperature is nearing 100 degrees in the Big Thicket Woods of East Texas.  Normal people would be seeking refuge from the heat; sippin’ a tall glass of iced tea, finding a cool shade, sitting in an air-conditioned house, or at least a dip in the cold creek that is fed from deep artesian streams.  What is my family doing?  Playing football in the sunniest part of the yard!!!

So I sit, in the shade, watching two teams struggle for points under the noonday sun.  Oh yeah, I forgot to mention it was noon.  (I never said they were the brightest bulb in the lot!)  This has been a wonderful few days.  Mike has been calling it our summer camp.  He doesn’t realize we have just begun celebrating summer.

Throughout these days there have been eighteen people fed multiple meals…and the majority of those were teenage boys.  If you have any experience with feeding growing males, they are an unending pit of hunger. I have always described feeding time as frenetically throwing food at them and running out of the way.

I raised two boys and had many teens at most of my meals, yet I am still amazed at the capacity teen boys can consume.  Then eat dessert and immediately begin questioning the “what’s” of the next meal and then forage for snacks.  I am amazed, but accepting and gladly work the magic of the kitchen.  Among the appreciative “thank you’s”, I just explain that it is my job to feed the one’s I love.

I can feed a bunch on a budget.  That has always been one of my gifts. A trick this week was to buy two briskets that were on sale. My son’s girlfriend Wendy smokes the best brisket anywhere!  She smoked the two briskets and for the first meal we had brisket sandwiches.  Then the remainder became brisket chili and chopped beef.  The chili was served over hot dogs, alone or turned into Frito pie.  The saucy chopped beef became the obvious sandwiches, but not so obvious bar-b-que pizza.

The game has stopped for a water and Popsicle break.  There is talk of going to the creek.  I best begin lunch.

Bar-B-Que Pizza

Ingredients

Pizza Crust (homemade, pre-made, I used Pillsbury crust)

1 lb. chopped brisket

1 medium onion, thinly sliced

1 tsp. olive oil

1 cup grated sharp cheddar cheese

1 cup grated mozzarella

1 cup bar-b-que sauce

Directions

If using raw dough bake pizza crust according to directions for about 10 minutes, just until golden as you will finish cooking later.  Meanwhile, heat oil in large skillet over medium high heat.  Add onion and sauté until translucent.  Add sauce and meat. Cool slightly then spread over prepared crust.  Cover with cheeses and bake at 400 degrees until cheese is bubbly, melted and crust is browned.