Showing posts with label Camp Chef. Show all posts
Showing posts with label Camp Chef. Show all posts
All Ready for Warmer Weather
Monday, March 12, 2012
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Smoke points matter. The smoking point of a given oil is the temerature that an oil breaks down chemically into glycerol and free fatty acid... -
Country-Style Pork Ribs, (Photo by Dcn. Bill) Country-Style Ribs are not ribs at all, but rather are cut from the pork shoulder. They m... -
There are certain foods that are a classic for American BBQ, and one of them is Pineapple Upside-Down Cake in a Dutch Oven. The way I do i... -
OK, I have to admit that if I were on death row, my last meal would be chicken wings, probably from Quaker Steak and Grill. But making aweso...
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Given my recent fixation on glazes for meat, I thought I would share with you a glaze I used yesterday on some smoked feather bones. It is... -
OK, I very rarely promote a product, but these things are pretty neat. Anyone who has been at my house knows that the deck and yar...
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More and more, I am seeing the value in "glazing" grilled meats. A glaze adds a layer of flavor, but, perhaps even more important,...
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Left to right, this is the core of my outdoor, year-round kitchen, Granite prep area, Trager pellet smoker , Camp Chef three- burner camp... -
Palm Sunday, and Lent is over and so is the Lenten Fast. Dinner tonight was a meat-fest, with chicken, lamb and bacon. Smoked Chicken Thig... -
Photo by Dcn. Bill Anything you can do in the indoors can also be done outdoors. I have been cooking almost exclusively outdoors for yea...
