Sporting Clays and Highland Beef Burgers
By admin | March 1, 2010
Outdoor Chef Kurt has a new gig, cooking burgers and fries at Central Oregon Sporting Clays and Game Preserve. They grow their own beef so they always have something for me to cook, and the shooters are always ready for a big meal. I donated my Big Gas Grill 3 and grill box to Spencer and Robin to use even when I can’t be there. The Game Preserve has shooting 4 times a week so they are getting good use, and Robin loves the way the grill box makes the burgers taste moist and juicy.
Homemade fries on the single burner 60 thousand BTU cooker taste better than any fast food joint on earth!
Happy Grilling from Outdoor Chef Kurt
Outdoor Chef Kurt
From the Field to the Grill
Topics: General Discussion | Post a Comment »
2010 World Championship Dutch Oven Cook-Off Recipe Book
By admin | February 22, 2010
The 2010 World Championship Dutch Oven Cook-Off recipe book is now available for purchase. Click here for more information.
Topics: Dutch Oven, General Discussion | Post a Comment »
20 Year Anniversary!
By admin | February 16, 2010
In celebration of 20 years in business, Camp Chef is releasing a limited edition Dutch oven. This 12”, 6 Qt. Dutch oven features a deep lid that can also double as a skillet. With a beautiful outdoor design on the lid, and the words “20 Year Anniversary,” this is sure to be a collector’s piece for any Dutch oven enthusiast.
Each Dutch oven has its own individually numbered brass tag, making each piece unique. The cast iron is pre-seasoned, meaning it is ready to cook in right out of the box. With the even heat properties that you get from cast iron, this will quickly become your favorite oven both indoors and outdoors.
“We wanted to make something available for everyone to get in on the excitement of being in business for 20 years. We are excited about this, and we couldn’t have done it without such a loyal following,” said Ty Measom, President of Camp Chef. With a limited quantity available, these collectors’ pieces are sure to go fast.
Topics: General Discussion | 13 Comments »
Perfect Panini’s
By admin | February 9, 2010
I made some delicious Panini’s on the grill, using the Camp Chef Bacon/Panini Press. This is quickly becoming my new favorite kitchen tool! This is a fun thing to do if you are throwing a party, just lay out the ingredients, and everyone can customize their own personal panini!
Pizza Panini
½ tablespoon extra virgin olive oil
4 slices crusty Italian bread (about 1” thick) Sourdough and Ciabatta both work great
¼ cup thick marinara sauce
4 ounces sliced part-skim mozzarella or provolone cheese
Thinly sliced pepperoni (optional)
Thinly sliced vegetables such as mushrooms or peppers (optional)
Instructions:
1. Preheat grill and panini press on the grill
2. Brush each slice of bread with olive oil (or butter). Place one crust on work surface, oiled side down. Top with sauce, spreading to within ½” of edges. Arrange cheese slices over sauce, add pepperoni and/or vegetables, if using. Top with second slice of bread, oiled side up.
3. Place Panini press on top of Panini, and apply light pressure to handle for about 20-30 seconds. Let sit for 3-4 minute, or until cheese is melted and crust is crispy.
4. Remove Panini from grill and let rest for 5 minutes. Cut in half on the diagonal and serve warm.
Margarita Panini
½ tablespoon extra virgin olive oil
4 slices crusty Italian bread (about 1” thick) Sourdough and Ciabatta both work great
4 ounces sliced part-skim mozzarella cheese
1 Roma tomato sliced
Fresh basil
Pesto sauce (optional)
Instructions:
1. Preheat grill and panini press on the grill
2. Brush each slice of bread with olive oil (or butter). Place one crust on work surface, oiled side down. Top with Pesto sauce (if using) and spread to within ½” of edges. Arrange cheese slices over sauce, add tomatoes and fresh basil. Top with second slice of bread, oiled side up.
3. Place Panini press on top of Panini, and apply light pressure to handle for about 20-30 seconds. Let cook for 3-4 minutes, or until cheese is melted and crust is crispy.
4. Remove Panini from grill and let rest for 5 minutes. Cut in half on the diagonal and serve warm.
Chocolate Croissant Panini
Nutella
Croissant
Strawberries – sliced
Spread Nutella thinly on sliced croissant, and top with sliced strawberries. Place on grill and top with Panini press. Grill approx. 2-3 minutes, or until golden brown.
Topics: General Discussion, Grilling, Recipes | 1 Comment »
Yankee Ribs
By GP | February 8, 2010
Someone asked on our Camp Chef Facebook page a question about doing ribs in the Ultimate Dutch Oven (UDO). I have to admit it has been some time since I did ribs in the UDO. I conjured up the recipe “Yankee Ribs” some years ago, we just didn’t post it anywhere but on the hang tag of the product. So here you go. Yankee Ribs…..
First you need an apron, the remote control, large lounge chair, and if your home recovering from a surgery while your dealer show is covered by a work mate …you need the cell phone. Who took that photo anyway??
The Ultimate Dutch oven, Non stick spray, aluminum foil, wood chips (your flavor choice), Emeril’s Seasoning.
Two racks of baby back ribs cut in three bone pieces.
Spray the inside of the UDO with the non stick spray this will help clean up. Lay a piece of aluminum foil in the bottom of the UDO and then add a layer of dry wood chips. Place the bottom rack of the UDO on the top of the chips. (I spray the rack with non stick as well).
You could have seasoned your ribs earlier if you preferred. I just sprinkled my seasoning on minutes prior to preparing the UDO.
Stand your ribs on end and angles to allow a minimal portion of the rib to touch the UDO cone, walls or each other. This is to allow the smoke to rise around the ribs.
Place over medium heat on the Camp Chef all purpose burner (burner on low pressure stoves, Pro Series, Explorers Tahoes, Yukons, Big Gas, Singles model SL30L) for 15 minutes. Then turn the burner to high for 15 minutes leaving the lid off set, with a small crack to help draw the smoke. Then seal the lid and reduce heat to low for another hour and half. Watch for the meat to pull back and the dry bone tips to appear to tell you they are done.
Now, since I was using the versatile side burner of the Big Gas Grill, and since I beat the rest of the meal done by 20 minutes. I just removed the rib slabs and lay them on the grill box with the heat on low. I swabbed them with the sauce and allowed it to glaze. If I didn’t have that handy I’d been content to serve the sauce on the side. A mistake many folks make with BBQ sauce is to cook with it. If you use too much heat you burn the sugar and kill the rest of the spices in the sauce. Opt for low heats and or side dishes.
Here is the final product dished up.
And here is the aftermath of a rib done well.
Topics: Dutch Oven, GP, Recipes | 5 Comments »