There's nothing like cooking over an open flame to bring people together. Folks, I'm out here on this beautiful day, surrounded by nature, and we're going to cook up something delicious. We've got our dutch oven right here, and it's going to be the star of the show.

This is a crucial part of cooking over an open flame, folks. The heat can get quite intense, especially on a windy day like today. That's why we need to take precautions to protect ourselves from getting burned. There are these fantastic thermoses that come with two heights of legs, allowing you to adjust the heat accordingly. They're designed to keep us safe while cooking over an open flame.

Now, let's talk about the dutch oven itself. It's like a casserole dish, but instead of being made from ceramic or glass, it's made from cast iron. That means there's nothing on the bottom that's going to burn, unlike when you cook with traditional cooking methods. However, if you're not careful, you can scorch meat on the bottom of the pot. To avoid this, we need to regulate the heat by rotating the top and bottom of the lid in a specific way.

If you're planning to cook indoors, preheat your oven to 350 degrees Fahrenheit. We'll be baking our dish for about 20 minutes at that temperature before adding more ingredients and increasing the heat to 400 degrees Fahrenheit. That's when we'll crisp up the top and add some cheese to give it a nice finish.

Now, let's take a look inside our dutch oven. We've got chorizo, which is a type of meat that's typically quite greasy. Don't worry; I've spooned out some of the excess fat for you. You can see how easy it is to get rid of that extra grease by simply scooping it out with a dipper. When you're done, sprinkle some Ritz crackers around the edges and then add more in the middle.

These crackers are essential to our dish, folks. They'll help balance out the flavors and add a nice crunch to our finished product. Now, let's turn up the heat to 400 degrees Fahrenheit for about 10 minutes. During this time, I'll increase the coals on top of the pot to ensure everything cooks evenly.

Finally, it's time to add the finishing touches. We've got a delicious pig in the corn field that we're serving with some cheese and a sprinkle of herbs. It's a combination that will surely impress even the most discerning palates. And don't forget those bell peppers and jalapenos; they add a nice kick to our dish.

As we take a bite, you can taste the sweetness of the corn balancing out the flavors of the chorizo and cheese. The crunch from the crackers provides a satisfying texture that complements the dish perfectly. It's truly a happy meal that doesn't come in a box or require any special ingredients – just good old-fashioned cooking over an open flame.

At the end of the day, folks, it's not just about food; it's about sharing time with loved ones and creating memories around the table. We're grateful for all our viewers who tune in to watch us cook and share their lives with us. Our appreciation goes out to our service men and women, veterans, and anyone else who has kept this great nation safe.

To everyone watching, thank you from the bottom of my heart. My wife, Shane, does an amazing job keeping me looking and sounding presentable despite my best efforts to look like a complete fool in the kitchen. And last but not least, I'd like to give a special shout-out to all our service men and women who have kept us safe.

If you're interested in trying out this recipe for yourself, be sure to check out the resources section below where we list everything we use in our cooking videos. And remember, folks, with love, kindness, and good food, life is just a little bit brighter.

"WEBVTTKind: captionsLanguage: enlooking for that one pot meal that brings so much goodness it'll have them all gathered around the table i'm talking about the spiciness of the chorizo the sweetness of the creamed corn all blended well and baked with a rich cracker crust right there on top oh my gosh it is good folks holler up i'm going to get the pigs out of the corn field hey thank y'all for stopping by camp on a breezy afternoon i mean yeah i'm thinking about 40 miles an hour maybe but let's talk about what we're cooking today remember pigs in a corn field now you type that in on a computer on the google p-i-g-s no idea what that is i n c-o-r-f-i-a-l-d cornfield yeah now folks it's gonna pull up a lot of stuff you're actually gonna see some pigs in a corn field that was cooked in a dutch oven you're going to see some guys hunting some pigs in a cornfield yeah you're going to see it all but folks we're going to break this recipe down for you i'm going to show you an easier version to do it but i'm going to tell you about the traditional way that it was done too so hey i just want to thank y'all for stopping in here and everything we use in this video today will be listed right down there in the little link below so without further process let's go on and get at it so let's talk about pigs in a corn field now folks the old traditional way is they get an old deep dutch oven and i'm talking deep this is a shallow 12 that i'm using today and they would put them some broth in there then they would stack corn cobs around then throw them a bunch of hog meat in there pour some mushroom soup over there season it up and call it good well folks we don't adapted that recipe to the cowboy version i mean and it is oh so fine so let's talk about pig jimmy dean premium pork sausage now jimmy dean ain't paying me no money but how many of you know what song did he sing shan do you know i have no idea i just thought he made sausage no no no he sang for a long time and guess what it was big bad john big bad john that was jimmy dean now this is one pound now you pick any breakfast sausage that you like but hey just make sure it is good and of quality so what we're going to do is go ahead and open that up and there is the sausage inspector right there name of duke you know you've been missing out on some videos lately i'm glad to see you were able to get out of the house i just want you to pinch this off and put it in little places all over the bottom of that dutch oven now if you're doing this in the house you can do it in a 12-inch skillet or a 14-inch skillet because this is what a one-pot meal that's what i'm talking about we ain't dirty enough no a lot of dishes on this deal because there ain't no need in it now you could use chunk pork meat you could use pork loin that you have chopped up pork roast anything like that but folks i just like the way this sausage blends with another brand of hog meat that we're going to put in there and what is that chorizo pork chorizo and this stuff is oh so good it is brings a lot of flavor to it and we're going to what you call spice up a little pig in the corn field these pigs will be running so fast out of that corn field spiced up you won't even get a chance to look at them so i just like to cut this in some little pieces here however you want to get it just put all that in there folks we're going to take it over here to the fire and we're just going to brown it up well we are getting her browned up and chopped up really well now a lot of you might have been saying why didn't you take that out of that casing hey folks that stuff ain't hurting me none at all that's the way i like to cook mine it's better than stuff you get out of them long tubes that's stuff i think sometimes has some artificial ingredients in it that ain't pork meat and see this wooden spatula how many times y'all don't heard me tell you if you're cooking in cast iron never metal against metal scraping around in here so when you get it browned up and this is going to take you about probably five minutes here the first time on medium high heat in the house or out here on the fire is it a full browning no no because we got to cook it longer it is not a full brownie people ask where'd this recipe come from well i'm telling you you look on the wikipedia pardon the sudden interruption there where the camera got close to the fire due to the 40 mile an hour breeze but as i was telling you about the origin of this dish now wikipedia claims a lot of things and i don't even know who wikipedia is but every time i try to find something out that's who answers the phone that or alexa and i'm just going to do it just for y'all alexa what time is it back when that's doing a lot of row cropping and gathering a lot of corn you know that corn was good for picking one time when you eat it and you're going to put it in the house but also for feed for cattle or hogs and then get right well a lot of times they take that corn and grind it and make cornmeal but sometimes some of that stuff that was still not quite as tough as the rest of it they would go ahead and pick some line it up in some dutch oven there maybe they had a little hog meat from leftover maybe some jowl maybe some bacon whatever they could add a little broth to it some onions jalapenos everything in the world cook it down and it was good to go today we're using a half a white onion after that one whole jalapeno and if it was just for me it'd be six it was seeded and veined one large honking red bell pepper right fresh out of the garden so folks i want you to stir this up we got to let this cook i want to get all that onion in there to where it is sauteed well it gets a little tender and then peppers and everything get to blend in there oh so well it's going to take you about another five minutes so bear with me so we got it browned up it is looking oh so nice and then peppers and onions have got tender so go to the hen house and what do you do gather a watch in fruit yeah or cackle berry one of them and then i just want you to whisk that up a little and you'd be telling yourself we're talking about pigs in a corn field and i ain't even seen no corn not corn on the cob not nothing come by but guess what it's a can of cream corn come by yep and folks i had tried this with just a regular corn we picked out of the garden hulled off that cob but it needs this sweetness in here it does so this is one of them 14.34 ounces seven five i think in front and what you call it pour the whole contents in there with the egg and i want you to mix it well now they a twist on this that you might not have seen coming and we got some rich crackers how many of you used to watch andy griffith raise your hand guy in the back third robot of a country yep and what did he say everything tastes better on a ritz cracker he did so just crumble them up we gotta sort of have a binder in this and just dump them in there and it takes two of these out of a small box or one of them long sleeves out of a tall box how many is that it varies because i counted them one day in my spare time one of them had 19 one of them had 20. these small ones sometimes have eight sometimes they have 11 so give it a stir and and i guarantee you that right there you fry that up that'd be some fine dining so we got it to there a little dutch oven is there i need you just to pour it right on the top because we're gonna spread it out a little take your spatula wooden okay remember where to get it and i just want you to spread that mixture out right there on the top now we have some pigs and we have some corn folks all right you got that corn on there got it spread out evenly i need you to take some of that what you call it red river ranch mesquite seasoning and give it a little dusting right there on the top because remember that chorizo has some spice to it so it don't take much you don't and everything's better with butter i got me four little slabs there we're just going to place out through here evenly to give it a little more moisture and let her go to town we're going to put the lid on it folks take it over to the fire put it on a tall trivet and i'm going to explain to you how many coals it needs on a windy day and we're going to cook it and then we go eat it well folks on that tall trivet it was and i reached in there and i got me some of them good hardwood coats now today i'm using a little oak and a little mesquite combined and then you see this thing called a trivet now a trivet is what we use as a spacer under there to raise it up off that heat especially on a windy day like this folks it is so important and we got them on the website if you'd be interested in having them and they come with two heights of legs that you could have to adjust your heating schedule but also you see me always put a ring around the outside edge of that dutch oven you won't hardly ever see me put coals directly under one unless i'm trying to target some heat or maybe baking some potatoes you can load that top up pretty heavy because we can see it but folks this is sort of like a casserole dish there is nothing on the bottom that's going to burn like a dough or something like that but you can scorch that meat there on the bottom so we'll keep that heat regulated by what rotating the top of the lid one way the bottom the other and that way it'll even out any hot spot we got so folks if you're cooking this in the house i need you to preheat that oven to 350 degrees because we're going to bake this for about 20 minutes at 350. then we're gonna add a little more to it after that and turn that oven up but stick around i'll show you what's coming well folks we've been on about 15 we have and things have come to a serious bowl they have and things is looking quite good in there now chorizo is really a sort of a greasy meat now i have left it i have spooned it out and i am just going to show you you can just take a dipper and press on there and you can take some of that out of there now folks at this time and you have dumped a little that grease out don't do that i just did and when you dump that out toward the kitchen floor you talk about getting trouble them other two sleeves of ritz crackers that i told you is going to need i just want you to sprinkle them lightly around the edges first and then come back to the middle but folks these ritz crackers they do some of that good now at this time after you get these rich crackers on there i want you to turn that heat up in that oven to 400 degrees because we want to try to crisp that up just a little on top we're going to go let it go 10 minutes just like this right here on 400 degrees and i'm going to increase the coals on the top of this then we're going to pull that lid off after 10 put us some cheese on there because the wisconsin people would be down on me if they didn't see cowboy we can't throw some cheese in there so hang on bear with me so well it is a done deal that pig in the corn field it's got jumped up on the plate it has and folks that has a lot of good flavor coming out of that make sure you get you some of that bell pepper and jalapeno in there and you see me garnish with green onion you did that's the cornfield shook walk back up there get you some mo and folks pardon me but i'm gonna have another bite well folks all the taste buds kicked in on that and we did the sweetness of the corn jumps through there just enough so that chorizo is mellowed out and that jalapeno it all balances and then you get that little crunch of them rich crackers hey it's a happy meal it didn't come in a box nor drive up one day it come on your plate and it is so good as always folks we just thank you me and shandu for watching our videos we consider y'all family and we want you to feel like family when you watch i tip my hat to all our service men and women and veterans who have kept this old country safe and will always fly that flag in honor of them we thank you so much as always anything we use be listed right down there below and i got to give a special shout out to my wife shane who does such a great job she does love you girl thank you so much for making me look better than i really am and i'll keep on cooking if you'll keep on loving so here it is folks happiness god bless you each and every one and i'll see you down the pigs trotted in the corn field into the dutch oven trail folks i was going to use me like a cup a half or something like that a cheddar cheese and i was grated at their fine come out here at to wagon come back and you see this hound right here he didn't reached up there on the cabinet with that 11 foot tongue sucked that half a block of cheese off in there and had it good he did jen said to use the words tantalizing and describing the video about which you are seeing okay so we're gonna see that was hard to saylooking for that one pot meal that brings so much goodness it'll have them all gathered around the table i'm talking about the spiciness of the chorizo the sweetness of the creamed corn all blended well and baked with a rich cracker crust right there on top oh my gosh it is good folks holler up i'm going to get the pigs out of the corn field hey thank y'all for stopping by camp on a breezy afternoon i mean yeah i'm thinking about 40 miles an hour maybe but let's talk about what we're cooking today remember pigs in a corn field now you type that in on a computer on the google p-i-g-s no idea what that is i n c-o-r-f-i-a-l-d cornfield yeah now folks it's gonna pull up a lot of stuff you're actually gonna see some pigs in a corn field that was cooked in a dutch oven you're going to see some guys hunting some pigs in a cornfield yeah you're going to see it all but folks we're going to break this recipe down for you i'm going to show you an easier version to do it but i'm going to tell you about the traditional way that it was done too so hey i just want to thank y'all for stopping in here and everything we use in this video today will be listed right down there in the little link below so without further process let's go on and get at it so let's talk about pigs in a corn field now folks the old traditional way is they get an old deep dutch oven and i'm talking deep this is a shallow 12 that i'm using today and they would put them some broth in there then they would stack corn cobs around then throw them a bunch of hog meat in there pour some mushroom soup over there season it up and call it good well folks we don't adapted that recipe to the cowboy version i mean and it is oh so fine so let's talk about pig jimmy dean premium pork sausage now jimmy dean ain't paying me no money but how many of you know what song did he sing shan do you know i have no idea i just thought he made sausage no no no he sang for a long time and guess what it was big bad john big bad john that was jimmy dean now this is one pound now you pick any breakfast sausage that you like but hey just make sure it is good and of quality so what we're going to do is go ahead and open that up and there is the sausage inspector right there name of duke you know you've been missing out on some videos lately i'm glad to see you were able to get out of the house i just want you to pinch this off and put it in little places all over the bottom of that dutch oven now if you're doing this in the house you can do it in a 12-inch skillet or a 14-inch skillet because this is what a one-pot meal that's what i'm talking about we ain't dirty enough no a lot of dishes on this deal because there ain't no need in it now you could use chunk pork meat you could use pork loin that you have chopped up pork roast anything like that but folks i just like the way this sausage blends with another brand of hog meat that we're going to put in there and what is that chorizo pork chorizo and this stuff is oh so good it is brings a lot of flavor to it and we're going to what you call spice up a little pig in the corn field these pigs will be running so fast out of that corn field spiced up you won't even get a chance to look at them so i just like to cut this in some little pieces here however you want to get it just put all that in there folks we're going to take it over here to the fire and we're just going to brown it up well we are getting her browned up and chopped up really well now a lot of you might have been saying why didn't you take that out of that casing hey folks that stuff ain't hurting me none at all that's the way i like to cook mine it's better than stuff you get out of them long tubes that's stuff i think sometimes has some artificial ingredients in it that ain't pork meat and see this wooden spatula how many times y'all don't heard me tell you if you're cooking in cast iron never metal against metal scraping around in here so when you get it browned up and this is going to take you about probably five minutes here the first time on medium high heat in the house or out here on the fire is it a full browning no no because we got to cook it longer it is not a full brownie people ask where'd this recipe come from well i'm telling you you look on the wikipedia pardon the sudden interruption there where the camera got close to the fire due to the 40 mile an hour breeze but as i was telling you about the origin of this dish now wikipedia claims a lot of things and i don't even know who wikipedia is but every time i try to find something out that's who answers the phone that or alexa and i'm just going to do it just for y'all alexa what time is it back when that's doing a lot of row cropping and gathering a lot of corn you know that corn was good for picking one time when you eat it and you're going to put it in the house but also for feed for cattle or hogs and then get right well a lot of times they take that corn and grind it and make cornmeal but sometimes some of that stuff that was still not quite as tough as the rest of it they would go ahead and pick some line it up in some dutch oven there maybe they had a little hog meat from leftover maybe some jowl maybe some bacon whatever they could add a little broth to it some onions jalapenos everything in the world cook it down and it was good to go today we're using a half a white onion after that one whole jalapeno and if it was just for me it'd be six it was seeded and veined one large honking red bell pepper right fresh out of the garden so folks i want you to stir this up we got to let this cook i want to get all that onion in there to where it is sauteed well it gets a little tender and then peppers and everything get to blend in there oh so well it's going to take you about another five minutes so bear with me so we got it browned up it is looking oh so nice and then peppers and onions have got tender so go to the hen house and what do you do gather a watch in fruit yeah or cackle berry one of them and then i just want you to whisk that up a little and you'd be telling yourself we're talking about pigs in a corn field and i ain't even seen no corn not corn on the cob not nothing come by but guess what it's a can of cream corn come by yep and folks i had tried this with just a regular corn we picked out of the garden hulled off that cob but it needs this sweetness in here it does so this is one of them 14.34 ounces seven five i think in front and what you call it pour the whole contents in there with the egg and i want you to mix it well now they a twist on this that you might not have seen coming and we got some rich crackers how many of you used to watch andy griffith raise your hand guy in the back third robot of a country yep and what did he say everything tastes better on a ritz cracker he did so just crumble them up we gotta sort of have a binder in this and just dump them in there and it takes two of these out of a small box or one of them long sleeves out of a tall box how many is that it varies because i counted them one day in my spare time one of them had 19 one of them had 20. these small ones sometimes have eight sometimes they have 11 so give it a stir and and i guarantee you that right there you fry that up that'd be some fine dining so we got it to there a little dutch oven is there i need you just to pour it right on the top because we're gonna spread it out a little take your spatula wooden okay remember where to get it and i just want you to spread that mixture out right there on the top now we have some pigs and we have some corn folks all right you got that corn on there got it spread out evenly i need you to take some of that what you call it red river ranch mesquite seasoning and give it a little dusting right there on the top because remember that chorizo has some spice to it so it don't take much you don't and everything's better with butter i got me four little slabs there we're just going to place out through here evenly to give it a little more moisture and let her go to town we're going to put the lid on it folks take it over to the fire put it on a tall trivet and i'm going to explain to you how many coals it needs on a windy day and we're going to cook it and then we go eat it well folks on that tall trivet it was and i reached in there and i got me some of them good hardwood coats now today i'm using a little oak and a little mesquite combined and then you see this thing called a trivet now a trivet is what we use as a spacer under there to raise it up off that heat especially on a windy day like this folks it is so important and we got them on the website if you'd be interested in having them and they come with two heights of legs that you could have to adjust your heating schedule but also you see me always put a ring around the outside edge of that dutch oven you won't hardly ever see me put coals directly under one unless i'm trying to target some heat or maybe baking some potatoes you can load that top up pretty heavy because we can see it but folks this is sort of like a casserole dish there is nothing on the bottom that's going to burn like a dough or something like that but you can scorch that meat there on the bottom so we'll keep that heat regulated by what rotating the top of the lid one way the bottom the other and that way it'll even out any hot spot we got so folks if you're cooking this in the house i need you to preheat that oven to 350 degrees because we're going to bake this for about 20 minutes at 350. then we're gonna add a little more to it after that and turn that oven up but stick around i'll show you what's coming well folks we've been on about 15 we have and things have come to a serious bowl they have and things is looking quite good in there now chorizo is really a sort of a greasy meat now i have left it i have spooned it out and i am just going to show you you can just take a dipper and press on there and you can take some of that out of there now folks at this time and you have dumped a little that grease out don't do that i just did and when you dump that out toward the kitchen floor you talk about getting trouble them other two sleeves of ritz crackers that i told you is going to need i just want you to sprinkle them lightly around the edges first and then come back to the middle but folks these ritz crackers they do some of that good now at this time after you get these rich crackers on there i want you to turn that heat up in that oven to 400 degrees because we want to try to crisp that up just a little on top we're going to go let it go 10 minutes just like this right here on 400 degrees and i'm going to increase the coals on the top of this then we're going to pull that lid off after 10 put us some cheese on there because the wisconsin people would be down on me if they didn't see cowboy we can't throw some cheese in there so hang on bear with me so well it is a done deal that pig in the corn field it's got jumped up on the plate it has and folks that has a lot of good flavor coming out of that make sure you get you some of that bell pepper and jalapeno in there and you see me garnish with green onion you did that's the cornfield shook walk back up there get you some mo and folks pardon me but i'm gonna have another bite well folks all the taste buds kicked in on that and we did the sweetness of the corn jumps through there just enough so that chorizo is mellowed out and that jalapeno it all balances and then you get that little crunch of them rich crackers hey it's a happy meal it didn't come in a box nor drive up one day it come on your plate and it is so good as always folks we just thank you me and shandu for watching our videos we consider y'all family and we want you to feel like family when you watch i tip my hat to all our service men and women and veterans who have kept this old country safe and will always fly that flag in honor of them we thank you so much as always anything we use be listed right down there below and i got to give a special shout out to my wife shane who does such a great job she does love you girl thank you so much for making me look better than i really am and i'll keep on cooking if you'll keep on loving so here it is folks happiness god bless you each and every one and i'll see you down the pigs trotted in the corn field into the dutch oven trail folks i was going to use me like a cup a half or something like that a cheddar cheese and i was grated at their fine come out here at to wagon come back and you see this hound right here he didn't reached up there on the cabinet with that 11 foot tongue sucked that half a block of cheese off in there and had it good he did jen said to use the words tantalizing and describing the video about which you are seeing okay so we're gonna see that was hard to say\n"