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6 Item(s)

Jetboil Utensil Kit

Jetboil Utensil Kit


MSRP: $9.95

Liberty Mountain Lexan Cutlery 16pc Set

Liberty Mountain Lexan Cutlery 16pc Set

MODEL #: 343204

MSRP: $9.59

Liberty Mountain Lexan Cutlery

Liberty Mountain Lexan Cutlery 16pc Set

MODEL #: CONFIG-343104


Reg Price: $7.99

MSRP: $9.59

Liberty Mountain Lexan Cutlery 16pc Set

Liberty Mountain Lexan Cutlery 16pc Set

MODEL #: 343104

MSRP: $9.59

Vargo Stainless Steel Scork

Vargo Stainless Steel Scork

MODEL #: 120026

MSRP: $6.95

Camp Chef 5 Piece All Purpose Chef Set

Camp Chef 5 Piece All Purpose Chef Set


MSRP: $33.49

Blog Results(6)

Sizzling Steak Fajitas

SERVES: 4 - 6 people | READY IN: 45 mins. | COOKING SURFACE: Flat Top Grill 

Get into the Cinco de Mayo spirit with our favorite fajita recipe. Relish in a homemade juicy, grilled steak on a thick bed of peppers and onions served hot on a warm tortilla. We'll leave the toppings up to you!


  • 2 pounds flank, skirt, or flat iron steak
  • 2 medium/large red bell peppers, sliced
  • 1 yellow onion, chopped
  • 2 tablespoons olive oil
  • 12 (6 inch) flour tortillas
  • Salt and pepper
  • Chipotle seasoning
  • Pico de Gallo
  • Cilantro
  • Guacamole
  • Shredded cheese



  • Optional: Marinate steak overnight in refrigerator.  
  • Pre-heat your Flat Top Grill to medium-high heat, leaving one of the side burners on a lower heat.
  • Sectioning off your grill and sauté onions and bell peppers with olive oil over medium heat.
  • Sprinkle with salt, pepper, and a smoky Chipotle seasoning. Stir constantly.
  • Once softened, move vegetables to lower heat to keep warm.
  • Drizzle olive oil and place steak(s) on grill top over medium-high heat.
  • Flip and continue grilling until a desired color/temperature is reached.
  • Take the steak off the grill and let it rest for 5 minutes.
  • Slice steak across the grain and place on the lower heat burner.
  • Warm tortillas on low heat.



  • Serve on warm tortillas.
  • Place vegetables first - then top with steak.
  • Garnish with Pico de Gallo, cilantro, guacamole, avocado, and/or cheese as desired.



We encourage you to get creative with your recipes! Try swapping out the grilled steak for grilled chicken. Vegetarian fajita options can include: tofu, mushrooms, zucchini, etc.

Tell us how your Sizzling Steak Fajitas turned out in the comment section below!

Corned Beef & Cabbage

Grab a Dutch oven this year for your St. Patrick's Day meal, and cook up some corned beef and cabbage. We got this recipe from our friends over at Camp Chef--it's easy to make, and pretty darn good to eat. Try it out this March!

What You'll Need:

Camp Chef 14" Dutch Oven Pro 60X


  • Corned beef brisket - 4 lbs
  • Small head of cabbage - 1
  • Red potatoes, quartered - 6
  • Baby carrots - 1 lb
  • Black peppercorns - to taste
  • Garlic powder - to taste
  • Salt - to taste
  • Bay leaf - 1


  1. Place the corned beef inside your 14" Dutch oven, and sprinkle seasonings on top. Fill with water to cover everything plus one extra inch.

  2. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. After the 20 minutes, reduce the heat to a simmer and cook for 2 to 3 hours. You’ll know when the meat is done when you can pull it apart with a fork, or when you can insert a fork into the meat freely.

  3. While the meat is cooking, prep the vegetables by rinsing and chopping. Quarter the potatoes and the head of cabbage. Once the meat is done, add the carrots and potatoes. Because the cabbage will cook faster, add it after the other veggies have cooked for about 10 minutes. Let simmer all together for another 15 minutes. Test the potatoes and carrots with fork; if they are fork tender (it is easy to insert a fork) they are done cooking. Remove pot from heat.

  4. Remove meat from the Dutch oven and place onto a serving dish. Wrap in foil and let rest for 15 minutes. Leave the vegetables in the Dutch oven to stay warm while the meat rests. Slice the corned beef against the grain for tenderness. Serve with the potatoes, carrots, and cabbage, and feel free to spoon juices over the meat and vegetables.

How to Grill the Perfect Steak

Summer is officially here, so if  you haven't been grilling and BBQing yet... you're missing out. Here at we get asked all kinds of outdoor cooking questions, but the one we get asked the most is 'how to cook a great steak'. It just so happens that our good friend Gary House over at has just put a video together explaining how he cooks a perfect steak. And the best part...

How to Clean and Maintain Your Cast Iron

You’ve probably heard about the benefits of cooking with cast iron: the high heat, the versatility, the durability, and especially the longevity. If you treat a cast iron skillet or Dutch oven right, it could last you a lifetime. However, you may have also heard that cleaning and maintaining a cast iron piece is difficult and inconvenient. We are here to dispel that rumor. In fact, cleaning cast iron is almost easier than washing regular dishes. Read on to find out how to properly clean and maintain your cast iron cookware, so you can keep cooking for years to come.


For day-to-day cleaning between light cooking jobs, a simple scrape and rinse should be adequate for keeping your cookware clean. If your seasoning is in good shape (not dull or marbled), go through the steps below:  

  • While skillet or Dutch oven is still warm, rinse with warm water. Avoid using cold water on a hot dish, as this can strain the iron.
  • Use a dish brush to scrub and scrape the inside until any food residue is gone.
  • Pat dry with a towel or paper towel and let dry in an open air rack. Make sure your cast iron is absolutely dry before storing—excess moisture may lead to rust.

For heavy-duty cleaning jobs, you might need a few extra tools. If there is food cooked onto the cast iron, or if it’s been a while since you deep cleaned your dish, you can follow these steps:

  • While the cookware is still warm, try to remove all food bits with warm water and a plastic pan scraper or chain mail scrubber. These won’t scratch your pan’s seasoned finish, but they’re tough enough to scrape off stubborn residue.
  • Fill the skillet or Dutch oven with warm water and set on a stove to heat. Bring the water to a simmer and add 2 teaspoons of Cast Iron Cleaner or food-grade oil.
  • Rub the cleaner in with a plastic brush or clean dish rag. If there is still any burnt-on food, you can loosen it by letting the pan simmer with the water and cleaner for several minutes then scrubbing. You can also try boiling the water for about 10 minutes.
  • Rinse well and pat dry with a towel.
  • While the cast iron is still warm, spritz every surface a few times with Cast Iron Conditioner or pour a little bit of food-grade oil and dab it into the metal with a paper towel or clean cloth. Wipe off any excess (you don’t want your pan to be dripping in oil).
  • Allow to dry and cool before storing.


If your cast iron cookware has rusted or its seasoning has been damaged, don’t panic. There is still hope for your favorite skillet or Dutch oven. It just may need some extra care to get back to cooking shape. This process is called restoring or re-seasoning. Follow our guide below or watch the featured video from Camp Chef to restore your cast iron cookware.

  • Heat up your cast iron piece in a self-cleaning oven to strip the seasoning. If your oven doesn’t have a self-clean setting, you can heat your cookware to 450° F for 1-2 hours.
  • Let the cast iron cool a bit before trying to handle it with heat guard gloves.
  • Use a steel wool pad to scrub any rust off the surface of the cast iron. For extreme cases, you can also use a wire wheel brush on a drill to clean the rust away.
  • After you have removed all the rust and stains from the cookware, and while it is still warm, apply a thin coat of Cast Iron Conditioner or food-grade oil. For best results, squeeze some conditioner onto a lint-free cloth and rub it onto every surface of the cast iron.
  • Place the cast iron piece into a pre-heated oven, grill, or smoke vault, and bake it at 450° F for another 30 minutes.
  • Let cool before storing.

And just like that, your skillet or Dutch oven will be ready to go. Cleaning and seasoning your favorite cast iron is simple; and if you follow our tips, you will have an excellent collection of cookware for quite some time. Let us know if you have any questions in the comments below. Then check out our variety of pre-seasoned cast iron cookware today!

Two Ways to Brine a Turkey

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.

Traditional Brine

You'll need...

  • -Cooler (50 L)
  • -1 gallon chicken or vegetable broth
  • -1 cup Kosher salt
  • -1 Tablespoon rosemary
  • -1 Tablespoon thyme
  • -1 Tablespoon sage
  • -1 Tablespoon savory

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!

Dry Brine

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.

You'll need...

  • -Cooler (50 L)
  • -1/2 cup Kosher salt
  • -2 Tablespoons baking powder

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.

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