Brat Concoction
By GP | July 31, 2010
There weren’t any wine brats, so the beer ones had to do. We cooked them and then cut them into chunks, added some vegetables (Zucchini, Squash, Broccoli and Cauliflower). We also added whatever seasoning was sitting around at the time. But it is the magic elixir that brought it all together; in a ten inch pot we added about ½ a can of Mt Dew.
The veggies go in after the sausage and are steamed to the about firmness you like using the moisture from the Dew. Then add the eggs, (we used egg beaters). Replace the lid and cook the eggs till they are set up. We’ve never named it but red neck crust-less quiche would be about the description.
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Pheasant through the Glass
By GP | July 31, 2010
When it was my turn at the controls I broke out pheasant. I slow cooked it on low in the oven for 5 hours. Then I pulled the meat from the bone and added it to a weak box meal. Then we really had something. I could have set it back in the oven to bake but it was just as easy to pot stir it on top.
I tossed the powdered cheesy stuff away that came in the box. I just added the chicken Prego sauce supplied, and some seasoning of my own. Winner!
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Hard to Screw up Elk Roast
By admin | July 30, 2010
Many folks say that venison is hard to cook, but you just need to be careful not to overcook it. There is most likely less in the content of a venison roast to worry about than there is your medium rare beef steak.
The elk roast, with potatoes, onions and carrots, seasoned with some garlic and pepper seasoning went in the oven on high for 40 minutes and was finished nicely. I’m guessing the roast was about two pounds. The wind was pushing pretty hard that night but the oven made it easier than fighting the heat with charcoal.
But as the moon came up, the wind stopped, and it was a great night camping.
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The Easy Bake Oven
By admin | July 29, 2010
Sent in by Tim in Montana.
Recently I had the opportunity to take what I call the Easy Bake Oven with me on a camping trip. I cooked for three and could have just as easy cooked for six. The oven allows me to “bank” the food as I produce it on the top two burners.
The first morning all we did was pancakes and a hot drink. The other few days we created some recipes that were pushing the 5 star limit.
I found these dehydrated hash browns in a Cal Ranch Store in Idaho Falls. I’d heard they were the way to go so picked up a carton. I couldn’t believe how much they produced. It feed four easily. After they were finished I put them in the oven to keep warm while I produced a venison sausage and roast omelet on the griddle.
Tim – Montana
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On The Go – Contest!
By GP | July 28, 2010
It is time for another contest…maybe even past time! In the past month myself and the first lady of Cast Iron Cooking, Colleen Sloan attended a dealer show. We did some demonstrations using the Smoke Vault. I slow cooked some pork loins and Colleen did these funky brunch biscuits.
The question is this. Where are my wife, myself and Colleen at in this photo? Your one and only hint is that we are standing by the thirteenth largest river in the United Sates.
You have one week to figure it out, and the person who guesses the closest by the time the contest runs out wins. The winner will receive one of our 12” – 20th Anniversary Dutch Ovens!
Contest ends Wednesday, August 4th at midnight. Good Luck!
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