Keg Roaster Recipes

Cooking food is an event: interactive, comforting, fulfilling. A great excuse to renew relationships neglected and build family unity!

These are just a few of the tasty dishes we have prepared in the Ultimate Roaster. Go ahead and have fun trying out your favorite meals in this healthy roasting oven. Then, invite the neighbors over and blow them away with your outdoor culinary skills.

Don't be afraid to adapt some of your favorite dishes that used to be reserved for your indoor oven.

You're the chef and you're in charge.

SOUTHWESTERN CHICKEN

- 3 fresh garlic cloves
- 3 large roasting chickens, thawed and trimmed
- 3 cans of lemonade punch
- Camp Chef's Sundance Lemon Pepper seasoning

DIRECTIONS:
Peel and slice garlic cloves into slivers. Use one clove of garlic per chicken. Place two thirds of the garlic slivers evenly under the skin of the chicken breast. Put the other third into an open can of lemonade.

Sprinkle Lemon Pepper on the outside of the chicken and toss half a teaspoon into the cavity for good measure.

Open the lemonade cans and pour 1/3 of the lemonade out. Place the lemonade cans in the roaster can holders. Then set the chickens over the cans with the breasts towards the center and roast till meat is 170 degrees Fahrenheit. Check chicken temperature after one hour with calibrated meat thermometer. Then check the temperature every thirty minutes until the thermometer reads 170 degrees Fahrenheit. Serve with brown rice and peas.

Want a smoked flavor?
Place a handful of wet smoking chips onto lower drip pan before setting diffuser plate onto pan.

WARNING: For Outdoor Use Only.
Do not handle the unit while hot. Do not use while intoxicated. Always use gloves or mitts to handle roaster lid. Base unit contains hot juices, do not tilt.

BEER CAN TURKEY

- 1 10-20 lb turkey, thawed and trimmed
- 1 12oz. can of beer*
- All-purpose seasoning or paprika based seasoning, preferably with out sugar (Sugar tends to encourage burning on the bottom of the roaster)

DIRECTIONS:
Set the Keg Roaster over burner. Pop the top on the beer and pour 1/3 of the beer out of the can. Place the beer can into the can holder. Cut an opening under the turkey's neck to allow for good heat circulation. Sprinkle seasoning thoroughly over the outside of the turkey and gently rub into bird. Set the turkey onto the can holder. Ignite the Camp Chef cooker and set the temperature to medium.

Cooking times will vary depending on size of turkey, weather conditions, outdoor temperature, temperature of the turkey going into roaster, and elevations. Use a calibrated meat thermometer to check the doneness of the turkey. Check the temperature of the meat after one hour and every 30 minutes thereafter until meat thermometer reads 170 degrees in the breast.

*Any canned beverage can be used in this recipe.

Remember: Drink responsibly. Do not operate Keg Roaster while intoxicated.

Variation:
This recipe also tastes great with chickens.
- 3 large roasting chickens
- 3 cans of beer

Luau Hula Chickens

- 3 large roasting chickens, thawed and trimmed
- 3 cans lemon-lime soda or small cans of pineapple juice
- Mesquite dry rub seasoning

DIRECTIONS:
Set Keg Roaster over burner. Pop the top ont he soda and pour about 1/3 of the liquid out. Cut an opening under the chicken's neck to allow for good heat circulation. Sprinkle mesquite seasoning thoroughly over the outside of the chickens and gently rub into birds. Using a Camp Chef injection needle, inject 1/2 of a cup of pineapple juice into each chicken.

Place the soda cans into the can holders on the roaster. Set the chickens onto the cans with the chicken breast towards the center. Place the chicken in the roaster and cover with the lid. Light the Camp Chef burner and set temperature between low and medium.

Cooking times will vary depending on size of chickens, weather conditions, outdoor temperature, temperature of turkey going into the roaster, and elevations. Use a calibrated meat thermometer to check doneness of the chickens. Check temperature of the meat after one hour and every 30 minutes thereafter untile meat thermometer reads 170 degrees Farhenheit in the breast.

Serve with fresh fruits and rice.

Want a smoked flavor?
Place a handful of wet smoking chips onto lower drip pan before setting diffuser plate onto pan.

Variation: Terkiyaki Turkey
Rub ground ginger and garlic powder on outside of turkey. Inject turkey with about 1 cup of teryaki sauce. Place over 12 oz. can of orange soda or lemonade.