Outdoor Cooking Blog

Spring is officially here and for the first time in a while, we’re actually having spring like weather. With this spring weather comes all kinds of plans for getting out and enjoying the out-of-doors.

I’ve enjoyed being outside since I was younger. Growing up in a family that loved being outside made it easy. When I was 12 I joined the Boy Scouts of America and my love for the out-of-doors continued to grow. Being a scout taught me how to be a better citizen, to help those in need and certain skills (knot tying, basic first aid, basic survival skills, etc), that I still use to this day.

To show our support for all the different scouting programs around the world, OutdoorCooking.com offers a special discount to all those involved in scouting. It doesn’t matter if you’re a scout leader, a scout, or to which scouting organization you belong, just fill out the scout program form and we’ll get you registered. Once registered you’ll be able to enjoy a scout discount on just about everything on OutdoorCooking.com.

To sign up, just fill out the registration form (click here). We’ll then send you instructions on how to take advantage of the program

Here’s the latest from Gary House at Cooking-Outdoors.com. In this video Gary uses the Camp Chef 18″ Smoke Vault to smoke up some country ribs and some smoked mac n cheese. He finishes it off with a nice side of red cabbage and cucumber coleslaw.

In a previous post we highlighted Gary’s smoked mac n cheese recipe. Here it is again but this time with a supporting cast that is DE-LIC-IOUS!

Check out Gary’s video of how this amazing meal comes together.

Gary House from Cooking-Outdoors.com is at it again. This time he’s making bacon candy. Check out this simple yet delicious recipe that is soon to be a favorite around your house too. Scroll to the bottom of the post to see a video Gary turning bacon into candy.

Bacon Candy, Candied Bacon, Chocolate and Bacon or whatever name you wish to call it, it is good! My first introduction to Bacon candy was at Phat Matts BBQ in Oakland, Ca last year; I was instantly hooked with the sweet, smoky coating melted on a delightfully crispy piece of thick cut bacon.

Many of you have never even heard of such a creation I am sure but let me put you at rest by sharing my two versions of this delectable morsel. I would recommend Bacon Candy at any party or Tailgate event but do not think for a second that you can get away with just a couple of slices, just not going to happen, prepare a couple of slabs. Consider yourself warned!

What I am introducing here on Cooking-Outdoors is two versions of Bacon Candy smoked on my new Camp Chef 18” Smoke Vault*. Easy to prepare Brown sugar with a bit of heat Bacon Candy and Brown sugar Cocoa with a bit less heat Bacon Candy. Both versions were smoked using cherry wood chips from my friends at Best of the West.

Smoke time two hours at 250 F.

The Camp Chef 18″ Smoke Vault.

Sprinkle your candy topping on each slice of bacon. I made a dry mix but you could easily use a wet mix here. Approximatly 2 tbsp of mixture per slice.

Best of the West Cherry chips smoking away!

As the heat and smoke rises to cook the Bacon, the candy mixture starts to melt. You could spread the candy around as it melts but I left mine sit.

After one full hour most of the candy has melted on the Bacon. Time to flip it over.

Apply another 2 tbls of candy mix on the Bacon. Smoke for another hour.

That is all it takes to make BBQ Smoked Bacon Candy on the Camp Chef 18″ Smoke Vault.

Our friend Gary House over at Cooking-Outdoors.com sent us this recipe for Smoked Bacon Mac ‘n Cheese. Being huge fans of anything mac ‘n cheese we just had to share. Plus, it uses one of our favorite ways to cook, the Camp Chef Smoke Vault.

Here’s the recipe:

Macaroni and cheese has been a staple in my house for generations. Defying culinary greatness, the simple recipe of macaroni noodles and cheese sauce has been paired with the likes of choice hamburger patties and graced in design with silly outlines of cartoon characters in my home. However, nothing compares to the savory rich smoky flavor and smell of smoked Mac n Cheese made from scratch and BBQ’d to perfection. Most have kept to the original concept of “Yellow” Mac n Cheese, a tried and true style favored by most.

I have tried several in my days, with many being over the top in cheesy delight but this recipe is my first original creation and (IMHO) it holds its own with the best that I have tried. Not a tradition “Yellow” Mac n cheese but full of flavor and smoky goodness with bites of smoked bacon to tease your taste buds. Several types of cheeses and a crunchy corn flake and bread crumb topping that will turn a golden brown when smoked to completion, balancing it all together.

Hickory was my choice of smoke for this recipe when I prepared it in my Camp Chef 18″ Smoke Vault. Hickory chips were the “Best of the West” all natural smoking chips curtsey of Two Trees Products. Bacon was smoked for two hours using Applewood chips from Two Trees also. I never stopped to take any pictures during the cooking process so I had to use screen captures and the quality is not what you may be used to, but this is about the recipe not the pictures right?

Here’s a great ‘how to’ from Gary House over at cooking-outdoors.com. Curious as to how the Camp Chef Smoke Vault goes together? Check this out.