RSS FeedPresident’s Day 72-Hour Free Shipping Offer!
By timk | February 15, 2010
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| In honor of President’s Day we are running a special 72-Hour FREE Shipping Offer*. Place any order over $100 before Midnight Feb. 17th and you’ll pay nothing for shipping.
* Offer Expires: (Feb. 17th at 12 p.m. Midnight MST) – FREE Shipping is for standard ground and excludes orders shipped to AK & HI |
NEW! Camp Chef 20th Anniversary Dutch Oven Model: SDO12CC
Our friends at Camp Chef are celebrating their 20th Anniversary with a Commemorative Edition 12″ Dutch Oven based on their popular Classic Dutch oven design.
This commemorative oven features an outdoor scene with large Camp Chef logo and 20th Anniversary scripting. Camp Chef has only produced a limited number of these special Dutch ovens and has numbered each piece individually with an embossed brass tag. These new Commemorative Dutch ovens are a true collectors item and won’t last long so order yours today in order to be one of the first to own this one of a kind Dutch oven.
NEW! Over Fire Grills by Camp Chef
Camp Chef’s Lumberjack Over Fire Grills are the simplest way to cook while camping. Available in both 24″ and 36″ widths each grill comes standard with built-in 8″ folding legs for easy transportation and compact storage. Built from steel Lumberjack Over Fire Grill’s are designed for the rugged outdoors. Our Over Fire Grills are easy to use all you need is a camp fire of fire pit with some hot coals, and you’re ready to cook.
Over Fire Grill 24″ – $24.99
Over Fire Grill 36″ – $36.99
Try the Camp Chef Lumberjack Over Fire Grill next time you go camping and you’ll see just how good food cooked directly over the fire can taste! Our Over Fire Grills work great at the beach or in your backyard fire pit. Avoid the hassle of broken or missing Camp Ground cooking grates this summer with your own Over Fire Grill.
Enjoy a Delicious Pot Pie this President’s Day
Warm up this President’s Day with a delicious Colonial Style Pot Pie recipe. It’s a snap to make and will certainly bring a huge smile at dinner time while chasing away those mid-winter blues.
Pie Crust:
- 2/3 cup 2 tbs. shortening
- 2 cups of flour
- A dash of salt
- Cut mixture with fork
- 1/2 cup of water
- Use half of mixture for bottom crust and the remaining amount for top crust
Pie Filling:
- 2 tbl. butter
- 4 tbl. flour
- 1 1/2 cups Chicken or Beef broth
- 1/2 cup evaporated milk
- 3 cups cooked vegetables (Potatoes, Carrots, Peas, Onions)
- 2 cups cooked meat (Chicken, Turkey or Beef)
- 1/4 tsp. onion salt
- 1/8 tsp. pepper
- 1/2 tsp. salt
Instructions:
Melt butter. Add flour and stir over low heat until blended. Add cold broth, milk and seasonings all at once. Cook, stirring constantly until mixture thickens uniformly. Stir in meat and vegetables. Pour mixture into double crust and bake at 350F for 30-45 minutes.
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Del Rio in the snow
By timk | February 3, 2010
Del Rio heating things up
Camp fires are always fun. But there’s something special about a campfire in a place that normally doesn’t have campfires. Every time I saw a fire in someone’s backyard fire pit, I always got excited. Never having one of my own, I was always a little bit jealous. I could see myself cooking hot dogs and s’mores every night. All that has changed ever since I got my own Del Rio from Camp Chef. Now I can have my own fires wherever I want. Not only that, but now building a fire is a thing of the past. With the flick of a match I can have a roaring fire in seconds. But that’s not all, now I can have a fire just about anywhere I want. I can haul it to my friends house, take it tailgating, pack it in the RV, and the list goes on.
This past weekend our local ski resort was lucky enough to get struck by a good size winter storm. The storm started in the morning and went all day long. The weather men did a bad job predicting it because no one was expecting a storm, much less a storm of this size. Every weekend I run into this group of fellow skiers and snowboarders who feel the same about camp fires as I do. They bring their Del Rio with them every weekend, and every weekend I think to myself, “I really should bring my Del Rio up here too.” Their consistency really paid off this time as they were the envy of the entire parking lot. How often to you get a chance to ski or snowboard in new, fresh snow with close friends and then go warm up around a nice, toasty fire? I doesn’t happen too often. That’s why from here on out, my Del Rio will making the trip up the canyon with me each weekend as well.
Check out the Camp Chef Del Rio at OutdoorCooking.com, on sale now for $269.99 (normally $333.99)!
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What time is it? It’s game time!
By timk | January 26, 2010
Save 15% on all Orders! (Offer Expires: 2/8/2010)
For a limited time we are offering a 15% discount on any order placed at OutdoorCooking.com. Use Promo Code: SUPERBOWL during checkout in order to receive your discount.
It’s official, the teams are decided and the Super Bowl is set. There are a lot of reasons to be excited for the Super Bowl this season. Payton Manning and the Colts make their second trip to the big game in the last 4 years. On the other side of the field, the Saints from the bayou state will be making their first visit to the Super Bowl after winning their first NFC championship game. This is set to be quite a show down with two very talented quarterbacks directing powerful offenses, and defenses that could stop a herd of elephants. While both of these powerful teams are getting ready for the biggest game in some of their lives, it’s time we get ready as well. It’s time we get ready to dazzle and amaze the football fans that will be attending our own Super Bowl parties with food that is sure to have them talking at the water cooler the day after.
Get a Big Grill for Big Game – Big Gas Grill by Camp Chef
Special Offer: $237.99 (with 15% discount)
(Sale Price: $279.99)
(Reg Price: $352.99) - Total Savings $115
Camp Chef’s Big Gas Grill comes complete with side shelf and an awesome barbecue box that covers two burners. Camp Chef’s BB-90L barbecue box has a hinged lid for your convenience. Its cast iron pre-seasoned grate will sear in great flavor as your grill.
With its massive grilling surface and three powerful 30,000 BTU/hr cast burners, it becomes a versatile outdoor kitchen. With the addition of a griddle or a pot you can cook anything – anytime – anywhere!
Special Offer: $135.99 (with 15% discount)
(Sale Price: $159.99)
(Reg Price: $199.99) - Total Savings $64
Ready for the ultimate in outdoor entertainment? Try our Backyard Big Screen and you can enjoy movies, video games, sports events outdoors. Our large 120″ screen features a rugged and reliable 1.5″ diameter 18 gauge Powder Coated frame that can be easily setup in minutes. Our Backyard Big Screen is perfect for weekend family gatherings, birthday parties, corporate presentations, holiday celebrations and more.
Our screen kit includes stakes and guy ropes as well as a convenient carry bag and can easily be setup wherever you need. The gray screen is perfect of outdoor use areas with too much ambient light for other screens. The black-backed gray screen helps block out light from behind, which helps improve overall image contrast ratio.
Deep Fried Oreos
OutdoorCooking.com is going to help you with your quest for Super Bowl party greatness with a recipe that is so good, we’ve yet to find anyone who doesn’t like it. There are those that claim they “can’t” eat it or “shouldn’t” eat it, but everyone “wants” to eat it. We present to you… the deep fried Oreo. Follow this easy recipe and you will bring all who try the fabled Oreo to their knees proclaiming in unison that you are the greatest Super Bowl party host EVER!
Ingredients:
- Buttermilk Pancake Mix
- Vegetable Oil
- Oreo Cookies
- Confectioner’s Sugar
Directions:
- Freeze cookies for at least 3 hours
- In a heavy-gauge sauce pot heat oil to 350 degrees F.
- While oil is heating up, set up a sheet pan with paper towels for draining
- In a medium-sized mixing bowl make pancake mix according to package directions. As soon as batter is smooth, dip each cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.
- Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioner sugar.
- Let cool slightly before serving
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Hands Down. The Best Smoked Ribs Ever.
By admin | December 21, 2009
This recipe is tough to beat. I have tried several variations and in my opinion, this method tops all of the rest. It does take a fair amount of time to prepare but, when cooking food this good, it will be time well spent.
Start by preparing the dry rib rub below:
Dry Rib Rub
- 1/2 cup onion powder
- 1/2 cup garlic powder
- 1/4 cup paprika
- 1/4 cup kosher salt
- 1/4 cup dark brown sugar (packed)
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp black pepper
- 1 tbsp salt
After the rub is ready, cut three full rib racks into serving size portions of two or three bone segments. Evenly coat the rib segments with the dry rub. Wrap and seal the coated ribs and refrigerate over night. I usually use gallon sizer freezer bags with a zipper seal.
When it is time to begin the smoking process, light your Camp Chef Smoke Vault, fill the water tray and fill the wood chip tray. Apple wood is a good complement to this recipe, though Hickory is a good substitute as well. Heat the smoker up to about 175 degrees. Place the rib segments evenly across the smoker racks. At this point, I use the 3-2-1 method. This represents the number of hours for each step.
3. Smoke the ribs for 3 hours adding wood chips as needed to allow the meat to soak up plenty of that smokey flavor.
2. Remove ribs from smoker and place rib segments on sections of aluminum foil in groups of two or three. Spritz each group of ribs with a significant amount of apple cider. Wrap rib segments in the aluminum foil and place back in the smoker for 2 hours. This will steam the ribs in the sweet apple juice, creating a very tender and tasty meat. Do not add more wood chips at this point because it will have no effect due to the ribs being wrapped in foil.
1. Remove ribs from smoker again and unwrap the aluminum foil. Baste each rib segment in your favorite BBQ sauce. I am partial to “Sweet Baby Ray’s” Original BBQ sauce flavor. Place the unwrapped ribs back in the smoker directly on the rack. Smoke for one final hour with some additional wood chips.
You Are Done!!
There are a couple of tips for using this method. First, keep the temperature as consistent as possible. The meat will be much more tender if there are not significant fluctuations in heat during the process. Second, make sure the meat is done. I use pork ribs and take the meat to about 160 degrees. Pork must be carefully cooked to ensure that it is finished. Finally, make more than you think you will need. Just trust me on this one.
Enjoy!!
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Twas the Night for Cooked Grouse
By admin | December 16, 2009
Twas the night before Christmas and outside the house,
Dad couldn’t stop cooking his favorite sage grouse.
His Dutch oven was hung over the fire with care,
And his stoves were covered with cast iron cookware.
He just couldn’t wait for the Christmas meal spread.
Dad was craving his poultry before he got into bed.
Despite Mom’s pleading to come in for some sleep,
He froze on the porch while we all counted sheep.
When out on the lawn there arose such a clatter,
Dad ran out in front to see what was the matter.
It was good ol’ St. Nick with his reindeer and sleigh,
He said, “I smelled your cooking and headed this way.”
Even Santa enjoys a good meal cooked outdoors,
They ate up the grouse cooked on Camp Chef Explorers.
Ever since then no one questions what time,
Dad chooses to cook grouse soaked in sweet lime.
Topics: General Discussion | Post a Comment »
Three Amazing Ways to Cook a Turkey
By admin | November 2, 2009
Well it’s that time of year again when everyone is trying their best to plan for Thanksgiving. Besides the usual worries of trying to bring together family and friends the next big issue is who is going to cook the turkey and how will it turn out. Let’s face it, we’ve all seen the funny movie scenes and heard the horror stories of the best looking Turkey dish that fell short of expectations.
Needless to say, nothing is more embarrassing than presenting a poorly cooked bird when everyone is hungry and ready to eat. So we thought we’d put together three tried and tested methods that will take some of the stress out of cooking your Turkey this Thanksgiving.
Method 1: The Infamous Infusion Roaster (Turkey Cannon)
Despite quite possibly being the most embarrassing looking cooking implement ever invented the Turkey Cannon actually prepares a truly delicious bird. It’s easy to get carried away with injectors and complex flavoring procedures when preparing your bird. The Turkey Cannon simplifies the whole process practically guaranteeing a perfectly cooked Turkey every time.
| Three Easy Steps for Cooking the Perfect Turkey | |
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Step 1: Completely thaw the turkey. Untie the legs. Remove tail. neck. excess skin and fat that may be in the way of both cavity openings. Clear out the inside cavity completely. Rinse off the turkey and pat dry. Rub the turkey with olive oil and your favorite rub and/or seasoning. |
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Step 2: Pour approx 1 cup of your favorite liquid into roasting cylinder. Add herbs and spices for added flavor. Place chicken or turkey over cylinder with the breast meat up. Larger birds may require some adjusting (see detailed instructions). |
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Step 3: Roast on Grill (medium heat) or in kitchen oven. In the oven. place the cannon in a roasting pan to catch excess drippings. Add a few cups of water to the pan to catch the drippings. Start out at 425° for the first 30 minutes and reduce to 350°for the time remaining until the turkey reaches 170°. In the grill. place the cannon on a flat pan to catch drippings and avoid flare ups. Cook at 350° (usually medium to high heat. depending on the grill). Check the meat starting at 1 1/2 hours for smaller birds and 2 hours for larger ones. |
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Method 2: The Ultimate Roaster
Well I would not have believed it until I tried it but the Ultimate Roaster truly lives up to its name. One big advantage of using the Ultimate Roaster is the flexibility of being able to use it outdoors freeing up our indoor oven for other dishes. The large internal capacity makes it perfect for roasting almost any dish from Turkeys, Ribs, deep fried wings to steamed vegetables you can easily do it all.
The vent cone in the middle of the roaster creates a convection cooking pattern which allows hot air from the burner to enter and flow around the inside of the roaster thereby cooking food faster and more evenly. The center cone also allows food to cook the from middle outward. The deep dish lid adds plenty of head room for cooking Turkeys and roasts. The lid can also be used separately to boil vegetables or deep frying.
Method 3: The Smoke Vault Food Smoker
Using a food smoker is much like using a household oven with the added benefit of being able to add a nice smoke flavor to your dishes. Using the Camp Chef Smoke Vault to flavor your favorite meat or poultry dishes is as simple as salt. Along with ribs or any other meat you can easily prepare a full size Turkey without much hassle simply by placing a few moistened wood chips of your choice in the lower chip tray.
My favorite flavor of smoked Turkey is Hickory as I have cooked several this way over the years. One trick I’ve learned is to use the Smoke Vault in combination with the Turkey Cannon. Just fill the Turkey Canon with your favorite liquid flavoring and place the Turkey on top and set the whole thing in the Smoke Vault. Simply monitor the Smoke Vault temperature from time to time and in short order you’ll have a delicious moist and smoke flavored Turkey.
Topics: General Discussion | Post a Comment »
Camp Chef Mountain Series Review
By admin | October 21, 2009
Typically, I would say my place is behind a large stove and cooking for a group for the sheer impressiveness of the feast. However, when space is limited and the needed cooking quantity is smaller, I have found Camp Chef’s new Mountain Series stoves to be a perfect solution. While I enjoy the social gathering and cooking atmosphere, there are plenty of times when my wife and kids and I will take a short and quiet weekend trip up the canyon. I usually take along my Camp Chef Pro60 two burner for these excursions, but I decided to break with tradition and get a good feel for the new Mountain Series stoves. We were given some samples from Camp Chef and I took the Teton and Denali models for a test drive last weekend.
Most Camp Chef fans know by now that a typical Camp Chef stove can pack a punch full of heat with their classic 30,000 BTU output burners. The Mountain Series stoves, while scaled down, still deliver plenty of cooking heat from 8,000 to 12,000 BTU depending on the stove and type of burner. For reference, the average in-home range stove cooks at between 7,000 and 9,000 BTU (approx. 2,300 watts). When cooking outside a greater output is often needed to offset the weather conditions like cooler temperatures or wind. So, from pure numbers I would assume that the Mountain Series stoves, small though they may be, should cook at least as good as my home stove if not a bit better. Now it’s time for the real test. Let’s Cook!!
Teton Two Burner
The first morning I tried out the Teton stove with the 20″ Fry Griddle. Coming from the quantity cooking background, my two concerns were space and speed. At this point, I was already sold on the light weight of the stoves. Cooking for five was easier than expected and everybody’s taste needs were met in one shot. Twenty inches on the griddle was plenty of room to cook for the whole family. As for speed, my expectations were exceeded yet again. I was able to whip up a simple breakfast cooked just right within a few minutes. Hot spots also seemed to be a non-issue. The two burners seemed far apart and I expected the middle of the griddle to stay cooler than the rest. Heat distribution stayed even throughout the cooking. Three sided wind protection kept the soft morning breeze from causing any problems and nothing stuck to the seasoned steel on the griddle making for a very easy cleanup. For a small stove, I must say that the Mountain Series Teton was a pleasant surprise in providing ease and efficiency. I will definently be adding it to my regular cooking gear list.
Denali Two Burner with Grill Combo
Having already experienced the Teton, I went to cook on the Denali knowing what to expect. One item of business still to be handled was how efficient the Mountain Series stoves would be at boiling liquids. I used the left burner to cook some regular beans, the grill to cook some vegetable and meat kabobs, and the right burner to boil water for some promised after dinner hot chocolate. Of course, the kids opted for some peanut butter and jelly sandwiches rather than look at the vegetables; so my wife and I got to savor all of the good stuff. The water pot was boiling in an instant. I had the burner turned up on high and was impressed with the speed at which the Denali could heat up the water. I actually removed it and set it aside for heating up after everyone had finished eating. The beans, being thicker, heated a little slower than the water but quickly nonetheless.
We had 4 kabobs (since the kids didn’t want them) and had enough space on the grill to cook two at a time. This worked great since both me and my wife wanted seconds, we cooked the remaining two while we ate the first helping. The grill on the Denali is a lower output at about 5,000 BTU. This equates to approximately a medium-high setting on your in-home range. I had cooked breakfast on 12,000 BTU burners so I was expecting a faster cook on this grill. Depending on what is cooking, 5,000 BTU is plenty of heat, just be aware of it. The lower heat did allow me more control of how “done” the kabobs were and the length of the cook time was comfortable.
The Mountain Series Teton and Denali are excellent camping stoves. Emergency preparedness is another area in which I can see these stoves being extremely useful. At their low cost and efficient propane usage, an emergency causing long lasting power outages can be made much easier if there are cooking facilities like these stoves available. Camp Chef has chosen a great product to add to their lineup at a fair price compared to other manufacturers. Try out one of these stoves and let us know if you agree.
Topics: General Discussion | 1 Comment »
Hunting as an Excuse to Explore
By admin | October 13, 2009
I don’t know about you, but one of the best parts of hunting is getting out and exploring some lightly trodden back country. Standing on top of a mountain in the early morning offers some amazing views and fresh air.
I have to admit, this year was very laid back. We borrowed a friends keys to his cabin and enjoyed the comforts of home after each days trek. A Camp Chef Pro90 provided a great facility for cooking up some classic breakfast using the Professional Fry Griddle (SG90) or a filling dinner of steak and potatoes with a grill box (BB90L) after a long day on the mountain.
While the elk were scarce this year (or at least scarce enough we didn’t see any) we still had a great time enjoying the great outdoors. Hunting is a great excuse to spend time in good company, eat what you really want to eat, and of course, explore.
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Pizza Rolls in the Camp Oven
By admin | September 29, 2009
The following recipe is a follow-up to the Fall canning post I made yesterday morning. This is the recipe for the pizza rolls discussed in that post.
Pizza Dough
- 12 cups ground wheat
- 5 cups warm water
- 2 tbsp salt
- 1/2 cup honey
- 1/2 cup canola oil
- 2 tbsp yeast
Mix ingredients together in a large bowl. Lightly flour the counter top to keep dough from sticking. Roll dough out flat in a mostly rectangular shape. This should look like a very large, thin, rectangular pizza crust.
Pizza Sauce
- Olive oil
- Fresh garlic, coarsely chopped with some salt (I prefer Redmond Real Salt for flavor)
- Vine-ripened, garden fresh tomatoes cut into small chunks
- Fresh basil
- Fresh oregano
The amounts of these ingredients are largely due to taste. Each time I make it, the spices vary depending on how I am feeling for the day. The only tip for this is to add more spices than you think you will need. This sauce will be softened by the pizza dough so it should be a little strong.
Heat the oil in a saucepan, then add the garlic and cook for 1 to 2 minutes, stirring constantly. Do not allow the garlic to brown. Add the tomatoes, basil, and oregano and bring to a boil. Reduce the heat and simmer, stirring occasionally. The juiciness of the tomatoes will determine the length of the cooking time. Most of the moisture should be be cooked out before cooking is complete. When there is still some liquid left in the pan, carefully puree the sauce using a blender. Bring it back to a boil, and continue simmering until desired consistency.
Cover surface of dough with pizza sauce followed by any toppings of your choice. I like cheese and pepperoni but I could just as easily do ham and pineapple. After toppings are added, roll dough into a large cylindrical shape. Slice in 1″ to 1.5″ segments and place on a cookie sheet.
Two small cookie sheets will fit nicely into a Camp Chef Camp Oven, making about 20 rolls. Cook for 20 to 25 minutes or until lightly browned.
Topics: Recipes | Post a Comment »
Fall Canning… A Fun Way to Work Together as a Family
By admin | September 28, 2009
It is finally Fall. Time to be rewarded by the fruits of Summer’s labors. Each year, my family organizes a Canning day, providing a great opportunity to get everyone together and stock up on bottled vegis, jams, spaghetti sauce, and pizza rolls. Autumn weather is perfect to be outside and makes garden gathering enjoyable.
One way to minimize the work and mess is to move everything from the picking to the boiling completely outside. Just put up a camp table next to your garden and you have a nice work area to use, leaving your kitchen clean. A Camp Chef two or three burner stove will provide ample heat. Our two burner Explorer does the job quite nicely with one burner for blanching and other various cooking needs and the other for the boiling pot. The boiling burner keeps running all day long to cycle through the tomato jars. We usually will do fajitas in a Dutch oven or a large pot of spaghetti to bag and freeze while we wait for the tomatoes.
While the adults work through the sauces, tomatoes and other cooking intensive activities, the kids enjoy gathering berries for jam. Of course we might actually get more jam if half of the berries weren’t eaten in the picking process, but just the same. The kids have a great time and they enjoy doing it. They can even do the job of smashing the berries and mixing in the sugar and pectin. Not only are the various steps in making jam easy for kids, but they will bring up the fact that “this is the jam we made” almost every time we make sandwiches. One tip, make sure the clothes they are wearing are not your favorites.
By late afternoon, it is time to make pizza rolls. Ground wheat flour and pizza sauce from some of the tomatoes makes a very fresh tasting and healthy meal or snack food. We were getting hungry as it closed in on dinner time and wanted to move through the rolls quickly. To speed up the cooking, we used both the regular kitchen oven and our Camp Chef Camp Oven. It was a pleasant surprise to find that this oven, small as it, can really turn some output. With enough room for two small cookie sheets, the Camp Oven was able to cook about 20 rolls at a time. I love having these rolls in the freezer to grab-and-go on my way out of the house in the mornings. We pre-cook them so they only need to be warmed up for lunch. Perfect!
Everyone had plenty of work to do and everyone had a great time. The evening closed with all the kids falling asleep on the couch watching a movie. Gotta love that. I look forward to saving some cash and still eating good from the garden all winter.
Check out more canning pics posted on the Outdoor Cooking Facebook page. If you have any good canning recipes or pics, feel free to send them to my email: joshw@outdoorcooking.com and I will format it and post it to the Outdoor Cooking blog.
Topics: Canning | 2 Comments »