|
Ed and Gerry are mixing up something interesting for Dinner. Click Picture for their secret identities. |
This Page Sponsored in Part by: |
|
Ed and Gerry are mixing up something interesting for Dinner. Click Picture for their secret identities. |
This Page Sponsored in Part by: |
|
Listen to the Backcountry Radio Network on a Station Near You
|
Camp Chef Weekly Cooking Segment hosted weekly by
Ed Quinlan and Gerry Duffin
|
Action Africa and thier unique Cast Iron Cookware
Preparing Crayfish! Division of Wildlife Resources Recipe Forum
|
Great American Fork Chili Cookoff Hot Topics Utah State Fair Cookoffs await in September Farmers and Hunters Feeding the Hungry Utah Beef Council offers Tips for better Barbecues Utah Pork Producers has some great Recipes
Events/Activities/Organizations
Tips from the International Dutch Oven Society SEASONING, CARE AND USE OF THE DUTCH OVEN from the IDOS Website When you purchase a new Dutch oven, or any cast iron product, you must first remove the protective coating. It is placed there after manufacture to protect from rust. The best way to remove this is with hot soapy water and a wire scrubber. Next, it needs to be dried till there is no moisture left on the oven. The easiest way dry a Dutch oven is to put it in a warm (160ish) kitchen oven for 30 minutes or so, then let it cool enough to handle it. Now you are ready to begin the seasoning process. I prefer lard or white shortening and not oil. Oil tends to make it very sticky afterwards. Using a paper towel, apply the shortening or lard to the inside and outside of the oven until all is coated. Put some extra inside the oven. Put both in a 425 degree kitchen oven and bake for one hour. Then, using tongs and a paper towel, swish the excess seasoning inside the oven around coating the entire area and lid. When the time is up, remove from the oven and swish the excess seasoning on all the inside to coat and let sit in the oven until cool. Using a paper towel, wipe the inside of the oven to coat again all inside surface and then wipe all the excess out to just leave a thin coating on the oven. Now you are ready to start cooking. It is best to begin with foods which require a lot of oil such as deep fried foods or bread as they tend to continue to coat the oven. After each use wash only in very hot water to clean. If you cooked bread in it, wipe a light coating of seasoning on and you are ready to go again. It does not require washing out. If you cooked something which stuck to the oven, put oven back on the heat source and heat until it boils and use a plastic spoon to remove the stuck food. Dump out the water and rinse with hot water at least twice, wipe out with a paper towel and then apply a light coat of seasoning to the oven and you are ready to cook again. If you are going to store your oven, place a paper towel inside the oven to help absorb any moisture. Almost any seasoning will become rancid if you leave it for a long time. If you are going to store your oven or not use it for a long time, simply store it without the lid and apply a light coat of mineral oil and it will not become rancid. Store in a location where it is protected from moisture and dust. If the oven gets rusty, you can clean it up by soaking the rusty area in Coca Cola for an hour. Then scrub with wire scrubber only where it is rusty. Then, rinse it out and re-season that part of the oven again by applying a coat of seasoning and heat to 425 degrees for 30 minutes. You are now ready to begin cooking with it again. A well seasoned Dutch oven is a prized possession and will last a lifetime and can be passed on to your family as an heirloom which will function as long as it is taken care of properly. Enjoy every minute of your time while cooking in these wonderful ovens. They provide so much wonderful food and wonderful times when they are properly cared for. This requires a minimal amount of care after each use. One more note:
Ultimate Turkey awaits for Thanksgiving
Taking your Thanksgiving turkey to the next level is now possible with a new cast iron roaster, built similar to the pioneer Dutch ovens, but with a new technological twist, improving cooking times and flavor. Helping your bird stay juicy and delicious, Camp Chef has recently launched a new line of Turkey Roaster Ovens, allowing homeowners to cook their centerpiece outside and provide new space in the oven for pies and other delicious morsels. The Ultimate Turkey Roaster offers convection style cooking, which cooks the bird both inside and outside. The patented vent cone in the oven's center improves circulation and allows hot air from the burner to enter and flow around the inside of the roaster; cooking the food more quickly and evenly than traditional roasters. The center cone also allows the food to cook from the middle outward, also decreasing cook times and increasing food safety. With it's unique design, culinary artists may enhance the bird's flavor by smoking it while it cooks outdoors. The deep dish lid gives plenty of head room for turkeys and roasts while doubling as a deep pot for other applications, including boiling vegetables, deep frying, or making stews. Because the roaster incorporates convection style cooking, it needs little to no oil or lard to perfectly roast and cook any meal. Although this cooker is fast and can cook a twelve pound turkey in one hour, many users prefer cook the bird slow, which aids in tenderizing the meat. Provided is a recipe that will make any mouth water. For more information about the Ultimate Turkey Roaster or other recipes check out the Camp Chef website at http://www.campchef.com/
Ultimate Roasted Turkey One 10-18 lbs. thawed turkey (remove giblets) DIRECTIONS: Completely thaw turkey. On larger birds, cut away tail and make a two-inch cut up the lower back between the thighs. Pull this area apart. This allows the bird to sit down over the cone more readily. Inject the bird with your favorite marinade. Try adding 1/4 cup of lemon juice to your marinade mix. Spray non-stick pan spray around the inside of the Dutch oven and on cone. Place the cavity of the bird down over the cone with the neck area up. Insert thermometer into the thickest breast area of the bird. Do not push it all the way to the bone. Mid-way is fine. Avoid gristle. Thermometer dial must be positioned on the outside of the pot with the stem resting through the notch on the lip of the Dutch oven base. Sprinkle red based seasoning on the bird to enhance roasting. When smoking meat in the roasting oven use 1/2 cup of apple, mesquite, hickory, or cherry wood chips. Heat roaster until chips smoke readily before adding food. Leave lid slightly cracked for first 15 minutes to allow smoke to circulate. Cover with lid. Turn lid until arrow on lid lines up with thermometer. Put the all-purpose Camp Chef burner between medium and low heat. After approx. 30 minutes, add 1/2 cup of liquid to prevent burning. Cook until the thermometer gauge reads 170 degrees F for medium meat. (165 degrees for done and 180 degrees for well done.) For best results cook on low heat 8 minutes/lb., although medium heat 5 minutes/lb. also cooks well. As always, use caution when handling hot cookware. Always use two hands when handling either the lid or base of the Ultimate Roasting Oven. Handle roaster by handles on sides of unit. When you remove the food from the roasting oven, while it is still warm, add a couple of cups of water and let it soak while you eat. Afterwards, use a plastic scraper or scouring pad to remove any drippings.
Deep Frying Thanksgiving Turkey promises juicy Bird One rapidly growing trend for preparing that Thanksgiving bird is eliminating overnight oven ordeals and offering a mouth watering juicy bird, converting thousands this Thanksgiving alone. Camp Chef's line of outdoor cookers reduces turkey cook times to 3 ½ minutes per pound of bird, using their large fry pot, available from local dealers. Demonstrated widely along the Wasatch Front, many outdoor enthusiasts will be spending more time with their families this year and less time in the kitchen. Deep Fried Turkey Recipe Thaw turkey completely. Wash and dry turkey, removing the giblet package and neck portion from turkey. If desired, smoke the turkey, using an outdoor smoker and hickory or mesquite wood chips. Follow directions from the smoker manufacturer or as other cookbooks suggest. In addition, you also have the option to either rub exterior and interior of turkey with desired spices, using the same or additional seasonings under skin of the breast meat. Refrigerate to marinate or use the Camp Chef All Purpose Injector. To inject a marinade in the bird with juicy flavor, use one of Camp Chef Marinades or mix your choice of seasonings with oil, water, wine, fruit juice or vinegar. For best results with the injector, insert needle at different angles through the same hole while slowly pulling out & injecting marinade. Fill turkey pot ½ full of oil (approximately 3 gallons for a 15 lb. bird to 3 ½ for an 8 lb. bird. Do not over fill, you can always add more oil if needed). Attach Deep Fry Thermometer to top edge of pot. Thermometer must be in oil at least 1 inch, then heat oil to 325 degrees. For best results lay turkey on its back & with a sharp knife cut the skin between leg & rib cage all the way to the hip joint. This will insure uniform cooking. Place turkey in basket with legs facing up. Attach the "grab hook" (included) to the top of rack. A furious boil will occur while lowering turkey into pot. Wear leather gloves, or a kitchen mitt & long sleeves to prevent burns from splashing oil while lowering turkey and when taking out. Lower turkey very slowly! Check temperature often. You do not want the temperature to drop too much or get too high. Cook turkey for approximately 3 ½ minutes per pound. Note: adding cool oil to pot may extend cooking time. When turkey is done remove and place basket with turkey on a large platter with paper towels or adsorbent paper on it and allow to drain for a few minutes. Carefully remove turkey from rack and place on a platter, serve and enjoy! The Turkey Pot can also be used to deep fry whole chickens, Cornish game hens, quail, pheasants geese, fish of choice, shrimp, wings, or potato wedges. Try duck injected with orange juice and seasoning of your choice or pheasant injected with raspberry vinaigrette... the possibilities are endless. Safety Tips Chefs should be aware that deep frying is inherently dangerous. When shopping for a cooker, look for one which will be extremely stable and allows easy control of the heat, especially considering that you will have a pot of boiling hot oil. Camp Chef offers a stove with four legs to ensure maximum stability and extremely safe control of the heat. Please use extreme caution when cooking with hot oil. Shoes, eye protection and leather gloves are smart safety accessories. Food must always be dry when cooking with hot oil as oil and water do not mix. Never let oil exceed 400 degrees or it may spontaneously ignite. It the oil is smoking, it is too hot. For best results, oil should be between 325 degrees to 375 degrees. Never allow children or pets around the area where hot oil is being used and make sure cooker is on a secure flat surface with all hoses from stove to propane tank tucked away so no one will trip or spill oil. It is a good idea to use long handled utensils and never drop items into hot oil, causing a splash. Always slowly lower food into the pot. Cooking oil can be strained and used again, after removing all food particles with a fine strainer. Never leave hot oil unattended. Remember that these propane cookers are never to be used indoors. Carbon monoxide poisoning may occur, since it heats using propane gas. Always use this and other similar cookers outdoors. For more information, nearby dealers, or additional tips for preparing a deep fried turkey, contact Camp Chef at http://www.campchef.com. or call their toll free hotline at 1-800-650-CHEF.
Camp Chef Cookbook Available Warm weather often means outdoor picnics, camping excursions, and barbeques. To help make your menu planning more enjoyable and your meals more delicious, Camp Chef, the manufacturers of several fine outdoor cookers, griddles, and grills, has recently released a new outdoor cookbook for all outdoor chefs, titled Camp Chef Outdoor Cookbook-- Your Complete Guide to Outdoor Cooking.
Recipes range from breads and breakfasts to soups, main dishes, and desserts. Additional sections cover sauces, canning, and brewing. Spiral bound to lie flat while cooking, you won't lose your place while preparing a meal. Listed at $15.75, this text is available at bookstores, sporting goods stores, and all locations where Camp Chef products are sold. Copies may also be purchased by calling 1-800-783-8347. Also check out their GREAT WEBSITE for the latest and greatest gear. You may also E-MAIL them for their weekly free recipe, which airs on our program each Saturday Morning on AM 630 KTKK. Provided are a few favorites from the book:
Featured Recipes Garlic Lime Chicken Fish and Chips Onion Rings Mix dry ingredients together then add milk and eggs. Mix until no longer lumpy. Heat oil on medium to high flame in 10 to 12 inch Dutch Oven. Dip onion slices to coat then drop one at a time into hot oil. When onion ring surfaces, add another one to the oven but do not over crowd and turn when browned. These cook fast, so watch them closely. Remove with a slotted spoon and drain on a paper towel.
To Share one of your favorite Recipes, E-mail us at radio@backcountry-magazine.com Topics|
News |Who We Are
|Fishing Report
|Hike of Week
|
|
Cooking Classes--
Cookoffs--
International Dutch Oven Society
 |
|
Events |
E-Mail |
