Did you know you can also bake in a Camp Chef Smoke Vault? Gain more oven space for the holidays by baking in your smoker!
Four Thanksgiving pies in the Smoke Vault: by Gary House from Cooking-Outdoors.com
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When Thanksgiving week rolls around, oven space becomes a precious commodity. Thereâs never enough room, it seems, for that one last side dish or a tray of dinner rolls. Getting everything roasted and baked on time for the feast is like coordinating a complicated dance routineâif one dish gets out of step, it holds up everything else.
So if youâre worried about fitting all the food in your oven this holiday, we have some good news: You donât have to. We have three ways for you to save on oven space this Thanksgiving. Read on to find out more.
1. Cooler A more accurate word for a cooler might be an insulator. Whether youâre trying to keep things cold or hot, a cooler will maintain that temperature for a long time. A large cooler could be the perfect place to store your turkey after youâre finished smoking it, or even your pies as you wait for dessert. Either way, you wonât need to use your oven to keep things warm, and youâll have plenty of more space to cook that last-minute green bean casserole.
2. Smoke Vault Thatâs rightâa Camp Chef Smoke Vault can do more than just smoke meat or cook jerky. It actually works quite well as an outdoor oven. The design of the vault is such that the hot air inside of it will circulate, cooking your food convection-style rather than with direct heat. Thatâs just like your oven at home. Depending on the outside weather, you could use your Smoke Vault to keep your side dishes warm or even bake a pie.
But you donât want your pies and breads to taste smoky. If you take some time to clean out any drippings on the bottom or sides of the vault, and If you remove the water tray and pellet tray, there wonât be any smoke during the cooking process.
3. SmokePro Pellet Grill If youâre looking for the best way to save oven space this holiday season, a SmokePro Pellet Grill is your answer. Camp Chefâs digital temperature control system makes it so you can set your heat and let it be, just like your kitchen oven. Thereâs no babysitting or adjusting requiredâjust baking.
When you set your pellet grill to a higher temperature for baking, such as 350Â° F, your grill wonât produce very much smoke. Additionally, if you use Premium Hardwood Pellet flavors like Apple and Cherry, you wonât taste a harsh, smoky flavor either. In fact, the burning wood will complement your baked goods.
Are you ready to celebrate Thanksgiving instead of stress about it? Try out one of our three space-saving plans above, and let us know how it goes.
With Thanksgiving coming up in only a couple of weeks, you've started gathering all your favorite recipes. Some dishes have been part of your family feast for as long as you can remember; others you cycle through each year, trying to find the next best way to make pumpkin pie. But of all the items on the Thanksgiving table, the turkey takes all the attention as the centerpiece. Unfortunately, turkey is also one of the most difficult types of meat to cook well.
According to Serious Eats, lean meat like turkey is "made up of long, bundled fibers, each one housed in a tough protein sheath. As the turkey heats, the proteins that make up this sheath will contract. Just like a squeezing a tube of toothpaste, this causes juices to be forced out of the bird. Heat them to much above 150° F or so, and you end up with dry, stringy meat." In other words, drying out your favorite Thanksgiving bird is almost inevitable.
That's why you hear so much about the brining process around this season. Soaking meat in a salt water solution causes it to absorb more moisture before the cooking process; and if you start with more moisture, then you'll end with more moisture as well. Taking the time to brine your turkey, either with a water solution or dry-brine method, will give you a juicier bird that your guests will be talking about until next year.
How to Brine a Turkey:
In an large stock pot, bring the broth to a boil. Add in the salt, rosemary, sage, thyme, and savory, and stir until dissolved Remove the brine from heat and let it cool to room temperature. When
Meanwhile, prepare your turkey by removing the giblets and rinsing it inside and out. Pat dry with a paper towel.
Pour the brine into a 5-gallon bucket or a cooler. Set the turkey inside breast-down, ensuring that the liquid fills the inner cavity too. Add ice water, then shut the lid if you're using a cooler; store in fridge if you're using a bucket.
Refrigerate the bird in the brine overnight, or 12-16 hours. When you're ready to cook, wash off all the brine and pat dry again. Get ready for a tender, juicy bird!
Many turkey lovers comment on the taste of a traditionally brined bird. Since most of the moisture absorbed in the meat is just plain water, the juiciness of the meat doesn't carry a strong flavor. Even when you brine in a flavorful liquid solution like the one above, the meat will mostly only absorb the salt and the water. But that doesn't mean your only two options are a dry Thanksgiving turkey or an overly-moist one.
Dry brining is a salting method that helps maintain the meat's moisture content without forcing the absorption of extra water. The result: tender meat with more flavor.
How to Dry Brine a Turkey:
Prep the turkey as described above (remove giblets, wash, pat dry). Then mix the salt and baking powder together.
Sprinkle the mixture over all surfaces of the turkey, so it is evenly coated. You don't want to cake the bird in salt, but you do want a thorough coating. You may not need to use all of the salt.
Transfer the turkey to a cooler or pan in the fridge, and let brine for about 12-16 hours. You don't need to rinse off the salt when you are ready to cook; just be aware that you might want to adjust any salt measurements in your turkey recipe so your meat doesn't taste too salty.
Are you the Thanksgiving chef in your home? Tired of tweaking your grandmotherâs 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 wonât soon forget.
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. Weâll explain how thatâs done:
Fire up your pellet grill to 350Â° F and let it heat up for a few minutes.Â We recommend using Camp Chef Premium Hardwood Pellets because they burn hotter and cleaner than any other wood pellet. You can choose the flavor youâd like, but Smokehouse Hickory BBQ or Competition Blend would probably be best.
Place the cannon inside a large roasting pan and fill it withÂ 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 275-400Â° F.
Cook for 90 more minutes or until the meat probe reads 170Â° F.
Transfer the bird to a platter or carving board and slice. The juices in the pan can be used for delicious gravy.
After all of this, youâll 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.
This is the year to take your Halloween movie night to the next level. We donât mean learning how to make mummy hot dogs or planning a marathon of all twenty Jason films. We mean itâs time to take your movie night outside. Think about itâthereâs no better time for an outdoor movie night than around Halloween.
First of all, the sun sets earlier in the fall than it does in the summer. Hopefully you knew that already. What that means for you is that you donât have to wait until 9:00 at night for the sky to get dark enough for a movie. As a result, you (or your kids) donât have to stay up until 11:00 at night just to finish watching.
Second, the cooler temperatures are perfect for cozy blankets, warm cider or cocoa, and cuddle buddies. Pull out all the blankets from storage, and snuggle up to your favorite personâyouâll be the perfect temperature. Added bonus: the swarms of summer mosquitos will have mostly disappeared with the cold. No more itchy bites!
So youâre ready to move your movie outdoorsâ¦now what? Read on for your list of what to bring, what to eat, and, most importantly, what to watch.
Feeling a Bit Brave: