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  • The 2 Things You Need for a Perfectly Smoked Turkey

    No More Dry Turkey Meat

    Are you the Thanksgiving chef in your home? Tired of tweaking your grandmother’s old recipe and ending up with a dry bird each year? Turkey is a difficult meat to perfect, and when we really only focus on it one day a year, you might not get much practice with it. We want this Thanksgiving to be the one that changes how you do turkey. Read on to find out exactly what you need to smoke a turkey that your guests won’t soon forget.

    How To

    The two keys to a perfect turkey are a Turkey Cannon Infusion Roaster and SmokePro pellet grill from Camp Chef. These products alone will transform your turkey into a tender, flavorful masterpiece. The Turkey Cannon infuses the meat with moisture from the inside out and cuts your cooking time way down. You can cook a 12 lb. turkey in just two hours! The SmokePro pellet grill will also streamline the process; your bird will come out cooked to perfection with a savory, wood-fired flavor. The digital temperature control will keep your grill at the correct heat, so all you have to do is set it and let it. We’ll explain how that’s done:

    Fire up your pellet grill to 350° F and let it heat up for a few minutes. We recommend using Camp Chef Premium Hardwood Pellets because they burn hotter and cleaner than any other wood pellet. You can choose the flavor you’d like, but Smokehouse Hickory BBQ or Competition Blend would probably be best.

    Place the cannon inside a large roasting pan and fill it with 1 cup of chicken broth, or any other liquid you want (juice, wine, beer, soda). You want to fill the cannon to just below the first hole.

    Prep the turkey be removing the giblets and rinsing inside and out. Slide the bird onto the cannon, breast side up, and sprinkle with seasoning. You can use your own favorite recipe for the outside seasoning, or copy us and use a mixture of olive oil, sea salt, Italian seasoning, ground pepper, paprika, garlic powder, and rosemary. Be sure to coat the entire turkey; you can even spread it under the skin for some added flavor.

    Place the roasting pan (with the turkey on the cannon) inside your pellet grill, and slide the meat probe into the thickest part of the breast, being careful not to touch the bone.

    Set the pellet smoker Hi Smoke, and let the bird cook for 30 minutes. Afterward, turn the temperature to 275-400° F.

    Cook for 90 more minutes or until the meat probe reads 170° F.

    Transfer the bird to a platter or carving board and slice. The juices in the pan can be used for delicious gravy.

    A New Turkey Tradition

    After all of this, you’ll be lucky if you have any turkey leftovers. Your guests might just eat it all up. Say goodbye to overcooked birds and day-long baking. You can enjoy a stress-free (or at least less stressful) Thanksgiving with a few tools from Camp Chef. Check them out today, and make your holiday one to remember.

  • 2015 Gear Guide

    2015 is the year of accomplishing your goals. Whether to achieve that goal in one month or six months from now, this is the year to go for it. The key to making those goals a bit easier to attain is having the right gear. Whether it be spending more quality time with family and friends, or staying warm on a cold spring night watching the stars, our 2015 Gear Guide will help.
  • Roasted Turkey Breast in the Camp Chef Camp Oven

    Camp Chef's Outdoor Camp Oven is quickly becoming a favorite for people who love cooking outdoors. The Outdoor Camp Oven is the first of its kind and has seen years of success making many happy campers! Bake lasagna, bread, cake, cookies, pizza, or even chicken like our friend Gary House does here...

  • BBQ Pit Boys, Camp Chef Smoke Vault 24" and Hell Fire BBQ Sauce

    As you're all aware, we're big fans of the BBQ Pit Boys, their videos and their amazing recipes. They recently produced another great video that futures one of our favorite Camp Chef products, the Camp Chef Smoke Vault 24". In the video they smoke up some ribs, a chicken and some sausage and top it all with their own Hell Fire BBQ sauce. In case you're wondering the 'hell fire' in the Hell Fire BBQ sauce comes from the 40 habaneros that are included in the recipe.

    Here's the video:

  • Our Memorial Day Weekend Excitement

    Outdoor Cooking's newest employee, Andrea, loves to get outdoors every chance she gets

    We started off the weekend with blue skies….OK, partly blue skies, but nevertheless, we were all so EXCITED to be up in the mountains for our first big camping trip of the year.{C}{C}{C}{C}{C} We had the best camping spot on the mountain, in my opinion.  We were on top of a ridge that looked out into more mountains, topped with fresh green pines.  The sun glistened off the stream below, caused by all the mountain snow run off.  It was beautiful.

  • President's Day Products

    Camp Chef 20th Anniversary Dutch Oven

    NEW! Camp Chef 20th Anniversary Dutch Oven Model: SDO12CC

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