Camp Chef Grill Reviews

INGREDIENTS

1 whole turkey (12 to 16 lb), fresh or frozen, thawed

1 Tbsp stick butter, melted

½ tsp each salt and pepper

2 Cans of chicken broth

1-2 Packages of each, fresh Sage, fresh Thyme, and fresh Rosemary

1 Package of Parsley

Garnish: fresh herbs

PREPARATION:

Day 1

First you will need to thaw the Turkey. Follow the instructions on the package your bird came in. remove any and all giblets, neck etc. Save it if you want to make the giblet gravy, I throw it away. I brine my Turkey to give it maximum flavor and to make sure that it is very moist. I take a very large pan and add about 2-3 Tablespoons of salt, and 2 Tablespoons of fresh, chopped Sage, Thyme and Rosemary. I will then add about 1 to 2 gallons of water and submerge the bird into the solution for about 12-18 hours. You will need a container that is large enough for your turkey, and small enough to be able to refrigerate for the entire brining time period. Once you are through with the brining process, rinse and dry turkey inside and out with paper towels.

Day 2

You are now ready to cook your Turkey. Preheat your oven to 325°F. You’ll need a shallow roasting pan with rack to let heat flow below the bird to help with even cooking. You will need to tie or clamp legs together, they now have rubber bands now that you can use that will work in any oven less than 550 degrees. I like using them better than the chefs twine. You will twist wing tips under back and brush skin with butter and sprinkle with salt and pepper. In the cavity of the Turkey I like to put fresh Sage, Thyme and Rosemary. You will now place the Turkey breast side up on rack in pan and add the broth to the roasting pan. You will roast for about 3 to 3 3/4 hours, basting every 30 minutes with juices from the pan. If your pan juices start to dry up add more broth, or water if needed. If the breast starts to get too brown, cover loosely with foil. Start checking turkey about 1 1/4 hours before it should be done.

To make sure your Turkey is done you want an internal temperature of at least 160 degrees. When you pull your turkey it should have carry over cooking to take the internal temperature up to 165 degrees. When it has reached this temperature your bird is done, you can leave your thermometer in at this point, but make sure it is not hitting a bone. This will give you a false read on the temperature of your bird, and make for a Turkey that has not been cooked all the way. When you are sure that your Turkey is fully cooked you will want to remove from the oven and add to your Turkey to a serving platter. Let rest at least 30 minutes before serving for juicier meat and easier carving.

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Marinating meat before grilling helps tenderize it and adds wonderful flavor. Tenderizing agents often used in marinades include acidic ingredients such as vinegar, lemon juice, lime juice, yogurt and even wine. Fresh papaya, ginger and pineapple contain tenderizing enzymes, and they add exotic flavors as well. Marinades are wonderfully versatile flavor enhancers for the outdoor chef. The marinade recipes you can come up with are only limited by your imagination. You start by selecting your acid or tenderizing ingredients, and add additional ingredients. Popular choices include herbs (oregano, thyme), garlic, shallots, brown sugar or honey, soy sauce, cumin, black pepper, chili powder, Worcestershire sauce, tomato paste and mustard.

You can also take something you already have in the refrigerator, such as standard Italian salad dressing, and build additional flavor through adding fresh herbs like cilantro, or spicing it up with chili powder.

Timing is important to get the most out flavor out of your marinade. Marinating for too brief a time doesn’t allow the flavor of the marinade to penetrate the meat. Overlong marinating time results in softening the texture of the meat too much. Here are some guidelines:

Tender beef cuts can be marinated for as short as 15 minutes, or up to 2 hours. These include Porterhouse, top loin, tenderloin, ribeyes, top sirloin. Less tender cuts need to be marinated at least 6 hours or as long as overnight. These include flank, skirt, top round, and chuck shoulder steaks. If you marinate longer than 24 hours, the surface texture of the meat can be softened more than you want. Meat with a mushy texture when you cut into it is not what you’re striving for.

For tender cuts of beef–Porterhouse, top loin, tenderloin, rib eyes, top sirloin-the marinade will do its job in as little as 15 minutes, or you can go as long as 2 hours with the marinating process. Less tender cuts need substantially more marinating time, at least 6 hours or preferably overnight. Flank steak, skirt steak, top round and chuck shoulder steaks all benefit from longer marinating.

You should marinate the food in the refrigerator, never at room temperature. Never reuse a marinade. It should be discarded after you remove the meat from it. Some marinades do make great sauces to serve with the dish. But do not use the marinade that has been in contact with the meat. Simply reserve some of the marinade for use in the sauce, and use the rest as the marinade.

The goal of marinating is to have the liquid in contact with as much of the surface of the meat as possible. If you are using a food-safe plastic bag for marinating, make sure that it is a fairly tight fit over the meat, so the marinade will be forced over more of the food’s surface. Similarly, it you prefer to use a nonreactive container like a glass dish, make sure it is large enough so the meat can lie flat, but again is a tight enough fit so the marinade will be in contact with as much of the meat as possible. It’s a good idea to turn the plastic bag over several times or turn the meat in the dish, in order to have uniform exposure to the marinade.

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Camp Chef SH-140L Maximum Output Single Cooker Review

Camp Chef SH-140L Maximum Output Single Cooker Overview

Camp Chef SH-140L Maximum Output Single Cooker Convenience and lightweight components are key ingredients to superb outdoor cooking! A maximum output burner gives power unheard of from a single burner. With all the power of a bigger Camp Chef stove, the Maximum Output Single Cooker conveniently folds up for compact storage. The 60,000 BTU/hr high pressure system is great for gourmet cooking as well as emergency preparedness. Specifications: -16.5″ H x 17.25″ W x 11.75″ D 13” Leg Extensions Features: -Adds 13″ to cooking height -Detaches easily -Fits all single burner Camp Chef and Outdoor Cooker Stoves Black Carry Bag Safely transporting your single burner cookers just got a whole lot easier! Features: -Dura-weave construction -Weather-resistant liner -Use with any single-burner Camp Chef models

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You have set up the outdoor cooking equipment and are all set to use the barbecue grill. But do you have all the requisite barbecue tools to make your outdoor cooking experience a smooth and exciting one? When you bought your barbecuing equipment the store probably suggested barbecue tool sets that could be handy. In case you ordered your smokers or grills online, here is the low down on the various kinds of barbecue tools you can choose from, starting with barbecue tool sets.

Barbecue tool sets are must have accessories if you take barbecuing seriously. Just some of the grilling tools you can expect to see in these kits are barbecue turners, barbecue tongs, barbecue forks, barbecue skewers and holders for corncobs. These tools can enhance your enjoyment of great outdoor cooking. If you know someone who is passionate about BBQ these tool sets can also make wonderful gifts. The adage the right tool for the right job applies to barbecue grilling.

When it comes to tools for getting your food ready there are several options available. If you want to tenderize meat, there are helpful tools that have large spikes with which you can poke holes into the meat, enabling sauces and other flavors and spices to make their way into the meat properly. If you are stuffing and grilling jalapeños, you get tools to core and grill them.

Next come barbecue tools for grilling. This would include the barbecue tongs, preferably long handled, to handle the food, barbecue forks and barbecue turner to flip your food over. There are barbecue grate lifters and grill brushes used for basting. To turn large cuts of meat, you can use BBQ hooks. Barbecue skewers are convenient if you make kebabs often. In fact you even get disposable types or the metal ones that are reusable. Barbecue thermometers are among the essential BBQ tools since you will need to keep tabs on the grill temperature to cook that food perfectly. Consider getting an internal meat temperature thermometer along with a thermometer that will help you measure the air inside your grill.

There are plenty of barbecue tools that are optional; nevertheless, having them can make your outdoor cooking fun. Grilling baskets are very convenient when you want to cook small sized items like vegetables, shrimp and other seafood. These are ideal for containing the food that is likely to slip out on to the coal. Some people also use a basket to place an entire fish for grilling. Then there are grill racks that will take plenty of pieces to cook simultaneously.

Did you know that you could use barbecue grids and woks on your grill? With these, you can even give your stoves a rest and cook your entire meal with them. You can get a lot of outdoor cooking information from your local shop where BBQ related products are offered.

Do not forget to get ovenproof gloves made of durable rubber, as these will let you directly turn over food in the grill or smoker without getting your hands burned. You can use barbecue tongs as well. Invariably, using a fork can puncture the meat, causing it to lose its flavor. Remember to avoid tongs that have plastic coatings, as they can melt in your grill.

Other barbecue tools we can think of are heavy duty aluminum foil, a chefs knife, a chimney starter, a bucket that can hold water and of course, charcoal if you need it. Chimney starters in the form of charcoal briquettes are a better option than lighter fluid.

Lastly, and probably just as important as the grill itself, you will need a good wire grill brush to scrub your BBQ grill clean after you are through with cooking.

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Marco Pierre White, an English restaurateur and chef, is a well known figure in the field of international contemporary cuisine. This master chef has provided some great creative and innovative inputs in this industry, leading him to earn a lot of titles, ‘godfather of modern cooking; being one of them.

His kitchen training began at Hotel St. George in Harrogate and Box Tree in Ikley, Yorkshire. A string of kitchen changes followed, and by the age of 33 Marco Pierre White had already received three Michelin stars. He was the youngest Briton to have received this honour. It was in 1999 that White decided to give up the Michelin stars that he had earned. In his own words, “I was being judged by people who had less knowledge than me, so what was it truly worth? I gave Michelin inspectors too much respect, and I belittled myself. I had three options: I could be a prisoner of my world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove or I could give my stars back, spend time with my children and re-invent myself.”

It was in 1999 only that White announced his retirement from the kitchen. He works as a consultant for the cruise line, P&O Cruises. The White Room, his fine dining Mediterranean restaurant is expected to be launched in April, 2008. Apart from his culinary skills, Marco Pierre White is well known for his various publications. His claim to fame includes White Heat, White Slave- an autobiography that was published by Paperback with a different title- The Devil in the Kitchen) and Wild Food from Land and Sea.

He even featured in the renowned television show ‘Hell’s Kitchen’ as a head chef. ‘Marco Pierre White in Hell’s Kitchen’, the accompanying book to the show was published on 23rd August by Ebury Press.

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Coleman 9949-750 Road Trip Grill, Red Review

Since receiving this product, we have enjoyed grilling even more and the clean-up is very easy to do. It’s nice to know that we can store the grill in an out-of-the-way place especially when there’s limited room available! I would recommend the grill to anyone who wishes to utilize cooking with very little sacrafices concerning whole meal cookouts. I am glad we settled on purchasing this unit for future uses, both at home, and ‘on the road’!

Coleman 9949-750 Road Trip Grill, Red Feature

• From Coleman, 36-inch collapsible propane grill for use at home or on the road
• With 285 square inches cooking space, grill features porcelain-coated cast-iron grates for durability and cleaning ease
• Meats cook over 2 10,000 BTU straight burners; requires separate purchase of a 16.4-ounce disposable propane cylinder
• Additional features include towing handle, wheels, and detachable side tables; assembly required
• The collapsed grill measures 36 by 22 by 13 inches with a shipping weight of 60 pounds; limited 5-year warranty

Coleman 9949-750 Road Trip Grill, Red Overview

It’s even easier to transport, and quicker and easier to set up at a tailgate party, campsite or any other location where fun, food and friends get together. Like the original RoadTrip Grill, the LXE features authentic open flame grilling, two powerful burners that are fully adjustable, electronic ignition and uncommon cooking versatility thanks to mix-and-match cooking surface options. However, a cleverly designed new stand distinguishes the LXE model from its predecessor. The X-shaped chassis is wheeled for easy maneuvering in both the upright and collapsed-for-transport positions. It sets up quickly and provides excellent stability for cooking, thanks to the simplicity of the scissor-like leg and frame design. Two side tables integrated into the unit slide out for grilling and cooking duties, then retract under the unit in a moment’s motion for travel and storage. Because the grill is affixed to the stand and the lid features a locking mechanism, the unit is secure and steady while towing it to and from a vehicle using a convenient pull handle. The Coleman Roadtrip Grill LXE is designed to be used completely assembled. If table top use is desired – simply hand remove the 4 plastic cap screws and start cooking! The Roadtrip Grill LXE is easy to assemble – Push on wheels and insert plastic handle and it is ready to use! New tool holders and stainless steel carry handles added for convenience. The LXE fits into most auto trunks/SUV’s.

Coleman 9949-750 Road Trip Grill, Red Specifications

Take the convenience, efficiency, and versatility of the household barbecue grill on the road this summer with the clever Roadtrip Grill LXE from Coleman. Whereas other portable liquid propane grills are petite and tabletop in design, the Roadtrip LXE is a full-size grill with collapsible scissor legs for countertops or travel. This 36-inch grill features 285 square inches of cooking space, ideal for toting to the beach or just into the driveway a small block party. Two 10,000 BTU burners cook meats evenly. Independent control knobs allow users to adjust temperatures on either burner for flexibility.

The grill comes equipped with two warp-resistant cast-iron grill grates, coated in porcelain for cleaning convenience. Two side tables attach to the grill’s sides for extra preparation space and store neatly under the grill. A grease tray catches drippings, sliding out for cleaning. The grill is outfitted with an Instastart electronic ignition. The grill affixes to a standard 16.4-ounce disposable propane cylinder, or can be hooked up to a 20-pound tank with an additional accessory purchase. Burning on high with a propane cylinder, the grill operates for 2.1 hours, while low settings allow operation for up to 4.5 hours. A heavy-duty vitreous lid cased in painted steel contains flames to reduce hazard while barring access to bugs and debris. The collapsible legs feature two wheels on one end and a wide handle on the other for towing. To clean the cooking surface, use mild detergents and avoid steel wool. Coleman offers several interchangeable Roadtrip cooking surfaces, including a stovetop and griddle, for separate purchase. This grill requires assembly. Coleman offers a limited five-year warranty for this item. Collapsed, the grill measures 36 by 22 by 13 inches with a shipping weight of 60 pounds. Propane is not included. –Jessica Reuling

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Camp Chef TB-90LW Tahoe 3 Burner Cooking System – TB-90LW Review

Camp Chef TB-90LW Tahoe 3 Burner Cooking System – TB-90LW Overview

Great For Family or Large Groups This is Camp Chef s biggest most powerful outdoor appliance with the added convenience of a 3-sided windscreen adjustable removable legs and 2 side handles for easy transportation With three 30 000 BTU hr burners this stove is great for either the family or large crowds It breaks down into a compact unit that is easy to transport Key Features Three 30 000 BTU burners Three sided windscreen Removeable legs Portable Note LP tank NOT included Available in LP only For natural gas choose NG-KIT

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Camp Chef BB-90L Camp Chef Deluxe Sport Grill Box for 3 – Burner Stoves – BB-90L Review

Camp Chef BB-90L Camp Chef Deluxe Sport Grill Box for 3 – Burner Stoves – BB-90L Overview

Convert your stove into a ~powerful barbecue grill~ This barbecue grill box is sure to win you over to Camp Chef?s savory outdoor flavor Features a ~reverse-louvered plate~ to vaporize grease drippings while distributing heat evenly over the cooking surface to create a more flavorful cooking experience ~Cast iron grates~ offers Restaurant – Quality grilling System covers two of the three burners on all Camp Chef 3 burner models Expedition 3x Tahoe Big Gas Grill 3 GB and TB models, ~Cast iron grill grates~ Internal heat diffusion technology for even cooking Fits most Camp Chef 3 – burner stoves Expedition 3x Tahoe Big Gas Grill 3 GB and TB models Vented Lid ~Built – in Thermometer~ Hinged Lid One Year Warranty, Dimensions 24 x 15 75 x 7 Weight 33 lbs

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So, you want to know how to BBQ Ribs expertly? Well, first of all you should understand that professional chiefs use “smokers”, the best ribs are not cooked on a BBQ, as the cooking is too fast and the meat is then tougher! It is possible, however, to cook them in a conventional oven; the only thing missing will be that nice smoky flavour, but that can be added by simply putting a small amount of liquid smoke into your sauce.

The secret to great ribs is that they need to be cooked at low temps for long periods of time. Professionals cook all their meats this way; at 225°F for 6 hours for ribs, 10 – 12 hours for pork butts and up to 18 hours for brisket. But, don’t worry, I will show you how to do ribs in around 3-4 hours!

First to dispel a couple of myths about ribs:

“The secret to great ribs is to boil them first!” and “Boiling/steaming gets all the fat out”, BOTH WRONG! Never, ever boil or steam your ribs! I don’t care what your mother taught you or what a famous chef on Food TV did. Never do it! In essence, what happens is the water or steam goes in and the flavour of the meat (and some, but very little of the fat) comes out. If you doubt this, taste the water after you have boiled something in it. This is the whole concept behind making soup! All the flavour ends up in the water! So, just don’t do it!

Preparation:

The night before you should choose your favourite rub (combination of spices) and apply it to the ribs. Then wrap them in plastic wrap and refrigerate overnight. A truly great rib can be tested using simply salt and pepper; this is called a “dry” rib (a “wet” rib has sauce on it)! I suggest everyone try their ribs “dry” first, and then start experimenting with various rubs and sauces to find their favourite.

Take the ribs out of the fridge about 1 hour prior to cooking.

Cooking Method:

Preheat your oven to 275 F. If you have more time, you can set the oven at 250 F, and it will take about 4 hours to do.

Place a cake pan of hot water on the lowest rack. You may need to add water to this near the end.

Place the ribs in the oven bone side down and don’t ever turn them (this allows the fat to ‘travel’ through the meat leaving all the flavour behind)! Place them on a wire rack directly above the water pan to catch the dripping fat.

After 1 1/2 hours of cooking (not before!), splash or mop the ribs with a mixture of 3 parts apple juice and 1 part oil. Do this every 1/2 – 3/4 hour until done.

To test for doneness, watch for the meat to pull back from the ends of the bones or insert a toothpick between the bones and if it goes through easily they are done.

Finally, apply any sauces 20 minutes or less prior to eating. This will avoid the sugars burning and turning black, and believe me, there’s loads of sugar in every BBQ sauce!

Like I said, this whole process will take around 3 – 4 hours depending what temp you cook at. It may take a little practice to get to your desired doneness but that’s half the fun! That’s it, that’s how to BBQ ribs and without a BBQ too!

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