Onlinegrilling.Com

Camp Chef food now with meat.... 7 year shelf life

2012-01-31T12:26:00.000-08:00

The New Camp Chef food is now ready to try.

We just got a new pouch and will fire it up today.

Great steak recipe from Chef Kurt Ploetz

2012-01-23T16:14:00.003-08:00

Chef Kurt sent me this recipe...

BARBECUE UNIVERSITY™ 2012 Check it out

2012-01-11T18:38:00.001-08:00

BARBECUE UNIVERSITY™ 2012

Dates Just Announced: June 6th to 9th and June 9th to 12th… Register Today!

Steven Raichlen has enthralled millions with his Barbecue Bible!cookbook series and his popular Primal Grill and Barbecue University shows on PBS. Once a year, in two back-to-back sessions, he shares his incomparable knowledge of live fire cooking in an intimate, convivial setting at the luxurious 5-diamond Broadmoor resort in Colorado Springs. Welcome to Barbecue University™—named the ultimate hands-on grilling experience by Esquire Magazine, Travel & Leisure, Bon Appetit, and The Food Network.

Now in its 12th year, Barbecue University™ attracts an international clientele, with students from as far away as Australia, Ireland, the Netherlands, South Africa, and Dubai, not to mention Canada, the Caribbean, and virtually every state in the U.S.

Each three-day workshop kicks off with a meet-and-greet cocktail party, featuring signature dishes from the Broadmoor’s many fine restaurants. The next morning, students are shuttled to the BBQ U’s stunning indoor-outdoor mountainside “classroom,” the Cheyenne Mountain Lodge. Morning coffee in hand and breakfast eaten, they wander to the “burn area” to acquaint themselves with the smokers and grills—more than 30—they’ll have the opportunity to use during three days of hands-on instruction. Preparing at least eight recipes per day guarantees everyone learns the six methods of live-fire cooking. Meanwhile, the Broadmoor’s culinary staff prepares a lavish lunch featuring the same recipes.

Afternoons are free for golf (the Broadmoor has three championship golf courses), spa time, shopping in charming Colorado Springs, tennis, hiking, sightseeing, or relaxing.

Rates for standard room accommodation on the three-night package start at $2,518 for one person attending Barbecue University™ and $3,893 for two people. The package includes the welcome reception for you and a guest, a daily Continental breakfast, and lunch after each class.

To register for Barbecue University™ or to inquire about room and suite upgrades and availability, please call 800-634-7711 or e-mail Noemi Kiss-Baldwin at NKiss-Baldwin@broadmoor.com. Enrollment is limited to 55 people per session. Please book early: each year we sell out. This is one course where you don’t want to be on the waiting list.

THE GRILL GURU’S MANTRA

2012-01-11T18:37:00.000-08:00

THE GRILL GURU’S MANTRA
Follow these rules whenever you grill steaks, chops, fish, chicken breasts, vegetables, tofu-pretty much any small or slender food. They’re designed to minimize sticking and maximize flavor and grill marks:

The Three Essential Rules for Great Grilling:

1. Keep it hot
Preheat your gas grill to high or build a “2 to 3 Mississippi” fire in a charcoal grill. (For the latter, place your hand about a half beer can high over the grate. Start counting: “1 Mississippi, 2 Mississippi,” etc. By the time you reach “2 or 3 Mississippi,” the intense heat of a properly lit charcoal grill will force you to snatch your hand away.

2. Keep it clean
Brush the bars of the hot grate with a stiff wire brush. This dislodges any debris and minimizes sticking. If you don’t have a grill brush (and you should), use a crumpled ball of aluminum foil.

3. Keep it lubricated
Fold a paper towel into a small pad, dip it in oil, and using tongs, rub it over the bars of the grill grate. Or lift the grate off the grill and spray it with spray oil. (Never spray oil directly onto a lit grill - you’ll get Vesuvian flare-ups.) Oiling the grill helps prevent sticking and it gives you killer grill marks.

credit line (Recipe from [insert title of book] by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.) and a) a link to purchase Steven Raichlen’s books through a reputable online retailer or b) a link back to BarbecueBible.com. However, materials may not otherwise be circulated, reproduced, or distributed without prior written permission from Steven Raichlen or the third parties that provided it. Nothing contained in this site grants to you any other license or right to any of our or our affiliates’ intellectual or other property.

Great little cookie cast iron kit...

2012-01-11T18:09:00.000-08:00

5.0 out of 5 stars Some recipes after your SKOOKIE mix is gone!, January 11, 2012

This review is from: Skookie Cast Iron Cookie / Brownie Skillet (Misc.)
Recipes that work well after you use the SKOOKIE mix.

Here are a few more recipes you can try with your Skookie:

Annie's Amazing Triple Chocolate Chunk Cookies

1 c. margarine
2 lrg eggs
3/4 c. brown sugar
1 tsp vanilla
3/4 c. granulated sugar
1/3 c. cocoa
3/4 c. peanut butter
2 1/4 c. flour
1 tsp baking soda
1/2 tsp salt
6 oz. chocolate chips
5 - 2 oz Reese's peanut butter cups (chopped)
3 - 1 1/2 oz Hershey bars (chopped)
Preheat oven to 350 degrees. Cream margarine and sugar. Add peanut butter, eggs and vanilla, mix well. Add all other dry ingredients, mix well. Stir in chocolate chips, peanut butter cups and chopped Hersheyâ??s bars. Spray some non-stick coating on the skillet. Measure out 1/2 cup of the brownie mix and place in the middle of the skillet then spread evenly on the skillet until the mix nearly touches the edges. Place skillets in the oven and bake at 350 degrees for 12-14 minutes then remove skillets from the oven and let cool for a couple minutes. Serve with ice cream and your favorite toppings then enjoy! Yield is about 8 skillets.

Ultimate Skookie Toffee Chunk Cookies

1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 1/2 c. toffee bits
1/2 c. butter (softened)
2 eggs
3/4 c. granulated sugar
2 1/4 c. flour
3/4 c. light brown sugar (packed)
Preheat oven to 350 degrees. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in a separate large bowl. Combine bowls then add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits. Spray some non-stick coating on the skillet. Measure out 1/2 cup of the cookie dough and place in the middle of the skillet then spread evenly on the skillet until the mix nearly touches the edges. Place skillets in the oven and bake at 350 degrees for 10-12 minutes then remove skillets from the oven and let cool for a couple minutes. Serve with ice cream and your favorite toppings then enjoy! Yield is about 8 skillets.

FIRE PIT FOR the Back Deck

2011-12-12T17:08:00.001-08:00

I have to order one of these, this is the right size....

Great gift deals free shipping

2011-12-09T10:49:00.001-08:00

I bought one of these at the Costco Store and it was a Killer deal at 99.99

TODAY these are 69.99

AND FREE SHIPPING

Vegas deals from $50 a person

2011-12-05T16:47:00.001-08:00

Nobody can say no to vegas

Las Vegas 3-night packages from $50/night per person! ends 12/11

Cyber week deals with free shipping....

2011-11-28T12:04:00.001-08:00

BEST DEALS HERE

ALL WEEK LONG

Cyber Monday Page

Black Friday at Amazon

2011-11-22T12:15:00.001-08:00

Full list, all week long.

Extended Black Friday Here

BLACK FRIDAY REVEALED ALL WEEK LONG

Best way to wash a coat or treated nylon.

2011-11-03T09:02:00.000-07:00

A friend just asked me the best way to wash a jacket.

SPORT WASH AT AMAZON

This stuff is used just like detergent. It will make your jacket last a long time.

Post any comments on this item...

Best Epson NX510 ink to work with your printer!

2011-10-28T17:02:00.000-07:00

Best ink found at Amazon almost always free shipping

Best Ink Deal on Amazon

This page works better

GENER INK STORE

All Shaun White Supply Company Products here ship fast

2011-10-11T10:53:00.000-07:00

Shaun White Supply Company Launch

Shaun White Supply Company

2011-10-11T10:46:00.000-07:00

The wait is over....

Price is good and product is great.

SHAUN WHITE SUPPLY COMPANY

Snowshoes Made in the USA

2011-10-10T15:45:00.000-07:00

Snowshoes Made in the USA

We always try and point out products that our made in our country..

Shaun White Supply Company, Coming soon

2011-10-03T13:26:00.000-07:00

Check back here for more details, this link will soon be live ONLY AT AMAZON.COM

BUY SHAUN WHITE AMAZON.COM HERE

2011-10-02T13:34:00.000-07:00

My Favorite MUG for only 9.99

2011-09-28T12:24:00.001-07:00

This is the best price ever on this mug.

It has a great silicone type grippy finish and goes into the dishwasher!

I have several....

ENJOY

Kindle Fire Pre order Now

2011-09-28T08:01:00.000-07:00

Amazon on Wednesday Offers the fifth generation of its dedicated Kindle e-readers

$79 Kindle,
$99 Kindle Touch,
$149 Kindle Touch 3G.

All three go up for pre-order today and will begin shipping on November 21.

The three models each offer the latest high-contrast E Ink display and an even smaller profile than previous versions,

The low-end Kindle offers a much smaller chassis, and weighs only 5.95 ounces,

Kindle Touch, and Touch 3G, have infrared touchscreen interfaces like the Nook Simple Touch and Sony Reader and slightly larger bodies.

Here is the preorder link

Preorder the Kindle Fire

2011-09-28T07:48:00.001-07:00

Click the blue to get one today.

BUY the KINDLE Fire is coming

GOOD luck Getting one today

Kindle fire wifi is coming $199 it is called the Kindle Fire Touch picture here

2011-09-28T07:14:00.001-07:00

Dont miss out, Amazon is doing a big promo on this and it will be the features you need on a ipad on tablet that is also a kindle.

Click the blue to get one today.

BUY the KINDLE Fire is coming

GOOD luck Getting one today

IT is now being called the Kindle Touch Fire may be something else.....

Save a little more.

2011-09-12T18:57:00.001-07:00

$20 Off Jewelry Over $200 - Coupon SEA2658

Save some money and make her happy

2011-09-12T18:50:00.003-07:00

Great place for diamonds and nice easy gifts.

10% Off Jewelry Over $50 - Coupon DAG210

New event trailer

2011-07-26T15:44:00.001-07:00

Chef Kurt is rolling into town fully self contained.

This is the new food trailer and outdoor cooking center.

Sponsored by many cooking companies.

Wave when you see us go by.

Scheduling events for Spring 2012 now!

Have a great 4th of July

2011-06-30T15:56:00.000-07:00

A good way to live....

Be Smart before just jumping into things!!!!

Have a safe 4th of July...

HUGE NEWS: Amazon is adding a new page brands hard to find for cheap

2011-06-23T08:33:00.000-07:00

Camp Chef Charcoal Lighter

2011-06-22T13:07:00.000-07:00

This is the easiest way to get charcoal going for Dutch oven or BBQ.

Fill this up with Briquets and put it on the camp chef burner, no paper or lighter fluid needed.

It will work on any cooking heat source but fits perfect on the EXPLORER 2 burner.

Enjoy,

Save with Virgin Mobile, free text and email.

2011-06-20T14:54:00.000-07:00

MRE now available for emergency kits

2011-06-03T12:24:00.000-07:00

Amazon now has the new packs of MRE available with free shipping.

The food quality and shelf life is unmatched.

AirsoftRX review on Northstar Cargo Pack.

2011-06-01T16:29:00.000-07:00

The new site will be up soon on the AirsoftRX and Keith is no longer with Menace Airsoft.

The Cargo pack from Northstar Sports

YOU TUBE VIDEO

CAL RANCH SHOOTING EVENT at the gun range with Camp Chef

2011-05-16T10:35:00.001-07:00

CAL RANCH Stores did a Shooting event in Logan, UT,

It was really fun and well attended.

Everyone had a great time...

The smoker is one of the most versatile Camp Chef items

Camping Life Gear Guide Camp Chef listing find them at Amazon

2011-05-09T16:31:00.000-07:00

This month in the many items were featured in the gift guide.

HEre is the cover

The items are mostly available free shipping on AMAZON.COM
Camp Chef Mountain Series 2 Burner/High Pressure Stove

Northstar duffle Bags, Built with 1050 HD Tuff Cloth

2011-05-07T11:57:00.000-07:00

A post from Northstar Sports....

Of course most people know that our original product is still the most popular.

The Duffle or Gear bags, we do them in Diamond Rip Stop 3 colors per size.

The most popular sizes are the larger models.

Product Features

Diamond Ripstop Series
1050 HD Tuff Cloth
For Durability and Reliability North Star Uses # 10 HD Construction Grade Zippers on All Gear Bags.
North Star Gear Bags Feature a Full Wrap of HD Webbing for Strength and Support of even the heaviest of Loads
All Stress Points are Double Reinforced and Box Stitched Internally for Lasting Durabilty and Strength. Inside of the 1050HD Tuff Cloth is Dura Coated for Content Protection.

BUILT TOUGH....

Search Amazon.com for northstar duffle bags

Tactical Vest Lineup, great for Paintball and Airsoft best buys...

2011-05-03T11:44:00.000-07:00

Tactical Assault Vest, Black

TACTICAL ARMOUR CARRIER

TACTICAL MISSION VEST

The STORM ASSAULT VEST FLEX

Click on image for more information and link to buy.

Chuckars in Central Oregon

2011-05-02T14:38:00.000-07:00

It was a lucky week for Outdoor Chef Kurt. I got to go on 2 separate bird hunts on 2 preserves in beautiful Central Oregon with great success. The preserve season ends March 31st so they were putting out all of their last birds out. I was shooting a side by side double barrel 12 guage shotgun that I also use for cowboy action shooting and my aim was true , and the birds were brought to hand by a shorthair named Memphis. Tuesday was Chuckars and Thursday was Rooster Pheasants. These birds loved to run and when pushed would take to flight for some great wing shooting action.

Outdoor Chef Kurt

Building an Emergency plan and kit

2011-04-28T13:57:00.000-07:00

Great information from the city of San Francisco can be found here http://72hours.org
We are always told our Gear bags make great food storage and equipment holders, but it was recently found the Medic bag is great for keeping not only first aid but emergency kit products.

It folds down to a nice little pouch with a buckle in the front.

With all the zippers and compartments, it can hold many things.

Here is a general list of stuff

what you would need for your immediate safety.

Flashlight
Radio – battery operated
Batteries
Whistle
First Aid Kit
Pocket knife
Emergency cash in small denominations and quarters for phone calls
Sturdy shoes, a change of clothes, and a warm hat
Local map
Some water and food
Permanent marker, paper and tape
Photos of family members and pets for re-identification purposes
List of emergency point-of -contact phone numbers
List of allergies to any drug (especially antibiotics) or food
Copy of health insurance and identification cards
Extra prescription eye glasses, hearing aid or other vital personal items
Prescription medications and first aid supplies
Toothbrush and toothpaste
Extra keys to your house and vehicle

Latest pricing at Amazon

MRE is a quality source of food for Storage.

Great quality and designed for long shelf life.

Product Review Camp Chef Everest Stove by hypersensory.com

2011-04-27T15:06:00.000-07:00

Click the stove for a direct link to the review

Nice review! This stove is the newest of the Mountain Series collection and is
now available at REI and Amazon.com

GET OUTSIDE>....

Suisse Sport Review

2011-04-25T15:15:00.000-07:00

In depth review of the Adventurer sleeping bag, a value ultra compact sleeping bag.

See the whole review at Hypersensory.com

These bags are available with FREE SHIPPING From Amazon.com

New Blog for Northstar Sports

2011-04-22T15:27:00.000-07:00

I wanted to let you know Northstar Sports now has a blog

www.northstarsport.blogspot.com

The blog is back

2011-03-18T14:12:00.000-07:00

Welcome back to me being able to post more often.

Found some great new socks, compression socks....

these are around $25 and you would have never thought I would have said "worth it"

They move the dead blood out of your feet.

Come check us out

2011-03-04T16:39:00.001-08:00

Sunday, March 6, we will be open from 10am till dusk. Outdoor Chef Kurt will be here grilling up Highland burgers and fries from noon-3pm! Come join us out at the 5-stand. Hap will be here for sure and we know that with a combination like that (Kurt & Hap), there will be good food, good company and a good time! Come on out and join us and break some clays!

We have one opening for the dog training Seminar with Gene Adams this Sunday March 6^th. Class starts at 10AM and will go until 4 PM. The class is limited to 4 people and Includes lunch and birds. Give us a holler if you want to get in on this seminar and field training! $150

We have a few 10 bird hunting packages left. Hunting season ends on March 31, 2011

These packages include 9 pheasant hens and 1 rooster for up to 3 hunters for $199

Changes to the Sporting Clays course Targets:

With the new price hike in clay targets and the increase in gas which equates to higher cost of transportation to get the targets delivered.

In an effort to keep our prices the same and stable, we here have decided to NOT increase our prices to shoot 100 Targets on the course but to stop giving the 26 targets for view pairs.

View pairs are usually reserved for NSCA Registered competition shoots and we felt that it was a nice gesture to give you the competition shoot feeling when you shot our course!

We still will be adding extra targets to your card for the possibility of broken targets. If you need view pairs they can be added for $3.00

The Best Deal

2011-02-27T10:07:00.001-08:00

HA Aloha Passport Promotion: Photo

Click to vote for my photo....

Please....

HEre is the photo

PUSH TO VOTE

VOTE HERE

GIFTS and GIFT IDEAS

2010-12-22T08:49:00.001-08:00

Last minute gifts that are the "BEST of the SEASON"
The hottest camera and Video recorder.

It can go in the water or more than likely survive a fall in a puddle or toliet!

A great little camera with decent software and filming capabilities.

Nice gift for 20.99, throw in a sushi book and you have got FREE SHIPPING

Sushezi Sushi Made Easy

Great gift for the kindle user, it will charge most anything.

Use the power of the sun or at least for emergencies...

They also make crank versions.

HAVE A GREAT CHRISTMAS>>>>

NEW Amazon Mom program, it can also be Amazon DAD

2010-12-15T15:43:00.000-08:00

Amazon is always thinking.

How about never having to go get diapers again and saving 30%...

They are the best at home delivery.

AMAZON MOM PROGRAM

This program has so many cool things.

SAVE 30% on Diapers...

Try this Greek Salad recipe, Give your feedback

2010-12-05T12:50:00.000-08:00

A great Greek Salad Recipe.

Just like the famouse Greek Deli.

Greek Salad RECIPE Here

Enjoy and post your comments..

Here is nice little set to make the salad.

Best Christmas buys with free shipping and quality products

2010-12-03T15:04:00.000-08:00

under $40 and a great bag, look at the specifications.

I was a bit leary when I saw the brand name was not The North Face, or something you associate climbing mountains.... But not perfect but still and amazing value...

Extra-small sleeping bag designed for size- and weight-conscious hikers
Compresses down to 12 x 7 x 7 inches in included stuff sack
100-percent polyester ripstop linings; double-layer construction
700-gram Micro Tekk.7 microfiber insulation; full chest baffle
Draft tube and utility pocket; weighs 2.9 pounds in the stuff sack

The Suisse Sport Adventure extra-small sleeping bag is ideal for long treks when a few inches or pounds can make the difference between a pleasant hike and an unbearable slog. The mummy bag is ultra-compact, compressing down to 12 by 7 by 7 inches when in the stuff sack. How small is that? Well, it's petite enough to hold in the palm of your hand. That means you can easily fit the bag in your hiking pack without using up a third of your pack space. At the same time, the bag is warm and comfortable, with a 100-percent polyester ripstop outer and inner lining, a double-layer construction, and a 700-gram Micro Tekk.7 high-performance microfiber insulation. The construction materials ad up to a 30-degree F temperature rating, making the bag a good choice for summer, spring, and fall camping trips. Other details include a full chest baffle, a draft tube, and a utility pocket. The Adventure sleeping bag measures 29.5 by 84.5 inches (W x L) when open and weighs 2.9 pounds in the stuff sack. The bag is also machine-washable for easy cleaning.
Product Description
Backpacker’s Mummy Sleeping Bag

The second option the Alpine is a screamin deal at these prices.

Take advantage of the sun with many new solar items... most under $50

2010-11-28T13:44:00.001-08:00

Solar items and chargers under $50

The leader in this category is G24 Innovations, they make priced low with high quality stuff.

Free shipping at Amazon.Com

Click picture to check current pricing.

Product Features

* The Power Curve Comes Standard With An Assortment Of Adapters For Products From Cell Phones And Ipods, To Digital Cameras, Game Players, And Gps Systems (includes a female usb for additional applications)
* Charge with USB for intitial charge and maintain with Solar power
* Quality Water Resistant screen and high temp capable battery 1200MAH
* The Power Curve Solar Charger Has A Rugged, Durable, Waterproof Casing That Can Attach To Any Outdoor Gear
* This Device Works In Various Light Conditions, Be It Direct Or Indirect Sunlight, Charging Its Internal Battery So You Have Power When You Need It

This is the best add on piece, it will plug in and run for about 3-4 hours on a full charge, great for reading and emergency lighting.

This is a great new items that we will be testing another solar power accessory, it would require you to take the output and make it into a usb to run this light! but for only $9.50 it is a deal.

This item is the second best I found.

Search Amazon.com for goal zero

Sharp and Cool

2010-11-20T12:22:00.000-08:00

RUKO 3-Inch Blade Bird and Trout Knife with Genuine Deer Horn Handle and Leather Sheath

This is one of the best Trout Knives we have found, it has a real Stag horn handle and a great edge.

Product Features

* Razor Sharp 440A Stainless Steel 3-Inch Blade
* Genuine Handcrafted Deer Horn Handle with Solid Brass Guard and Pommel Cap
* Supplied with Genuine Full Grain Leather Sheath
* Blade: 3-Inch, Overall Length: 6-Inch, Weight: 2.52 oz
* Lifetime Warranty , Made In Spain

Very light and quality.

Comes with a leather sheath.

Get FREE SHIPPING AT THE LINK BELOW>

Great deal on a multi use bag.... and a sweet deal

2010-11-11T15:37:00.000-08:00

The Gator bag from Northstar.

North Star Next G1 Gator Utility Bag,
1050HD Tuff Cloth
Dura coated for content protection
Open wide and stays open for easy access
Construction grade #10 zipper for secure closure
Double reinforced handles to secure heavy loads
5 rivet reinforced outside pockets
Twin ply padded bottom for strength and content protection
Dimensions: 12" x 9"

I love these bags.... good price on Amazon and Walmart.com

Black Friday Bean Soup - Camp Chef

2010-11-06T19:19:00.000-07:00

Black Friday Bean Soup…a few days before Black Friday :

Ron’s Recipe from Camp Chef Oregon!

Using the Thanksgiving ham bone and assorted leftover pieces.

Take 1lb of uncooked beans soak in water overnight (you pick Black,
Navy, 3 Bean or a mix of all three)

Rinse and put in large crock pot/bean pot.

Add one can of Chicken broth and Ham scraps and bone.
Fill to 1″ from the top of the crock pot with water.
Cook on high until it starts boiling and getting hot (About 2 hours)

Throw in Celery 2 cups chopped small
Onion chopped 2 cup diced
Parsley 2 tbs
Basil 1 tbs
Ginger 1tsp
Ground Minced- garlic 2 cloves
Ground pepper, Ground Salt, 1 tbs or shake/Grind in a bunch every time you stir. (To taste)

Simmer it for about 3 Hours or until the beans are soft. Peel the meat off the bone and toss it, cull out any fatty ham pieces.

Shake a little Tabasco in each bowl for the people who can handle it!
Take whatever is left and freeze it for the next super cold snow day, microwave up a bowl or two.

last day for the bonus coupon for $50

2010-10-31T12:04:00.000-07:00

One of my favorite travel sites.

LAST DAY FOR THIS PROMO>>>>

Sorry for such short notice...

Get $50 Coupon for your next hotel stay*! ends 10/31

That was for Priceline...

Todays gift idea for a hot new item... Free ship on $25

This is new for 2010...

Did you ever think you would get a computer for your TV??

2010-10-24T10:54:00.000-07:00

Yes is the answer.

Check out the Acer AspireRevo AR3700

it has a HDMI jack to go to the TV, wireless keyboard and Mouse.

Lots of USB ports.

Key Specifications

1.8 GHz Intel Atom D525 dual-core processor (1 MB L2 cache) for faster multi-tasking with an innovative hafnium-infused circuitry that reduces electrical current leakage in transistors to conserve energy (with just 8 watts of processor energy consumption).
250 GB SATA hard drive (5400 RPM)
2 GB of installed DDR3 RAM (800 MHz)
Integrated NVIDIA ION Graphics supports Blu-ray Disc movies, Microsoft DirectX 10, and 3D video games in full HD.
High-definition audio support with both a headphone jack and optical SPDIF digital audio output.
Wireless-N Wi-Fi (802.11b/g/n) for ultra-fast connectivity to home and business networks.
Gigabit Ethernet (10/100/1000)
6 USB ports (2 front, 4 rear)
HDMI port for connecting to a compatible HDTV or home theater receiver for uncompressed digital audio and video via a single cable. Also includes standard analog VGA video output.
Multi-in-1 Digital Media Card Reader compatible with Secure Digital (SD), MultiMediaCard (MMC), Memory Stick (MS), Memory Stick PRO (MS PRO), xD-Picture Card (xD)
Included wireless keyboard and mouse
VESA mounting compliant (100x100 mm, 80x80 mm)
Windows 7 Home Premium (64-bit) makes it easy to create a home network and share all of your favorite photos, videos, and music. And you can watch shows for free when and where you want with Internet TV on Windows Media Center. Get the best entertainment experience with Windows 7 Home Premium.
Get more features with Windows Anytime Upgrade. It's the best way to add features to Windows 7, takes as few as ten minutes, requires no software or downloads, and you'll keep your existing programs, files, and settings. Windows will walk you through the simple upgrade process.
Dimensions: 7.1 x 7.1 x 1.2 inches (WxDxH)
Weight: 1.45 pounds
Warranty: 1 year parts and labor
Energy Star compliant

Most the reviews have been pretty good, the first review tells some extra ways to hook up to your TV...

Acer AspireRevo AR3700-U3002 Slim and Compact Desktop - Blue

Best sleeping bag on Amazon super compact lightweight

2010-10-19T18:10:00.000-07:00

Be prepared section for any natural disaster or 2012 thing! WATER and COOKING SOURCE

2010-10-17T13:15:00.000-07:00

Being prepared is the easiest way to avoid panic and not have to worry in the event our normal system of getting food and water is not available.

I guess you can say it is the problem with the answer!!

Here is a video on water storage (pretty simple stuff)

WATER STORAGE FEMA

Cooking sources...

Best product found so far Camp Chef Camp Oven....

For UNDER $200 including shipping... really it is that easy.
Camp Chef Camping Outdoor Oven with 2 Burner Camping Stove

Best accessories

Dont forget you will need the fuel.... Next week part 2 food storage...

Take Care....

Tailgate specials.... Friday review....

2010-10-15T12:50:00.000-07:00

My friend just asked me what is tailgating, it is not just the party before a game, it is a lifestyle, easy food at a party, cooking at the river side or park. OR of course before and sometimes during the game.

Click any of these for pricing and detailed specs on the product...

Margaritaville.... HOw do you say no to this.... Free shipping

Even George Foreman can party at the tailgate...

Some may need a guide to "how to do it" good book for under $10

Smaller and still ready this one can double as your camping stove.

and under $50... From the big C

If you want less than that just fill ice chest with subway sandwiches and beer.
This is how Jared did it!!!

BTW.... HAPPY FRIDAY>>>>>>>

Charity event with Chef Kurt..... NICE

2010-10-15T12:41:00.001-07:00

Octoberfest Chef Kurt Style

Here is little snip of the event with the food.

Have a great day.... Fishgriller.

Body Boards review most with free shipping Best Sellers!

2010-10-08T16:39:00.000-07:00

Here is a Body Board review of the best online boards....

Best Selling Body Boards on Amazon

Bz t-10 Dow body board 42' Best

AIRWALK 42.5 Better

price point semi stiff 37" Good

All will do the same thing get you on a wave....

I also like the looks of this board...

Best Selling Body Boards on Amazon

Found great item would be a great Christmas Gift

2010-10-06T15:15:00.000-07:00

Buy it here

Sante Sushezi a super easy way to make Sushi.

It doesn't just need to be fish, last week we made some with brown rice and avocado.

It was delicious...you can get it Amazon Sushezi Sushi Made Easy

With easy-to-follow instructions, Sushezi creates perfectly formed sushi quickly and reliably with no guesswork and no trial and error.

Using your own choice of imaginative fillings will make you a sushi expert and have your guests coming back for more.

It is really pretty hard to spell! i keep thinking it is Sushiez like Sushi and EZ.

Oh well it is just the "best product of the day"

ONLINEGRILLING.COM WEBSITE

2010-09-28T08:56:00.000-07:00

Welcome to the site, we have gone to new easier to update format.

The Best Outdoor Cooking products on the web.

Just to start you off, here is a cool new stove.

Mountain Series Stoves

2010-09-26T09:02:00.000-07:00

Camp Chef has a new series of stoves.

We are testing all of them this week and will be working at an Elk Camp in Eastern Oregon.

Guy from Camp Chef has a nice little video for you to watch.

here is the details on the stoves..

The Mountain Series Rainier Two Burner Stove includes a larger non-stick grill over the left hand burner. Plenty of heat and a removable grease tray make the Rainier a sure bet with any camping family.

Features:

* 1 - Elongated 12,000 BTU burner
* 1 - 8,000 BTU burner
* Stainless steel drip tray for easy clean-up
* Matchless ignition
* Convenient carry handle
* Non-stick aluminum grill
* Dimensions: 23.5" x 13" x 5.75"

Special product with Free shipping online at our Grill Store

Email you comments and ideas.
fishgriller@yahoo.com

Keep cooking outside!

Funniest Amazon Review ever... Check it out and vote it useful!

2010-08-26T18:06:00.001-07:00

Fishgriller Approved.

Just in case they take it down, it is here

Backyard Smoking Is Easier Than You Think

2010-08-26T17:18:00.000-07:00

Backyard Smoking Is Easier Than You Think

By Steve McGrath

I have always been under the impression that unless you grew up learning the art of smoking food from relatives with a history in it themselves, there was no chance of mastering it on your own. Years later I stand corrected and a firm believer that it is not the case, just ask the ones that leave my back patio with a smile on their face and content taste buds. I am a convert when it comes to backyard smoking but by no means do I aspire to competition cooking. Besides the fact that I am not up to that level, it would just take some of the fun out of it.
Smoke Vault SMOKER

If you have never used a smoker, start small and learn from others. There are more people around you than you think that are into it. Some are quiet about it, fearing they may lose all their secrets or may just end up feeding the neighborhood. Just take an interest in learning and most of the time people will let down their guard to help a rookie out. The internet has changed just about everything we do in life, and outdoor cooking is no exception. More times that not I have found myself on one website or another perusing websites to kill time when I find a recipe that ends up being a “keeper.” Use the web as both an educational tool as well as an interactive, community setting.

Texas RUB

One of my favorite things to smoke is also what I believe to be one of the easiest. The wet-packed, pre-marinated pork loins are trimmed and ready to go. I like to use disposable foil pans when smoking just about anything in the smoker. Two reasons for that, one is to keep the smoker a little bit cleaner and the other reason is so that when the fat renders from the prolonged exposure to heat it keeps it near the meat. So after telling my friend about the pork loin and where to start, the same question popped up again, “how long do I smoke it and when should I expect it to be done?” Once again I guess that I have never thought much about that, at least not recently, but I showed him one of the books that I frequently use and refer to, that gives a a smoking timetable and doneness chart. So by looking at those charts he figured that it would take him about 9 hours. I kept my phone close by the next day, just knowing that I would hear from him in a panic wondering what to do. It never happened and my waiting ended when he sent me a photo of the finished product, mission accomplished. He is well on his way to becoming a smoke junky, something that never really has an end. There is always a new recipe or another method to try and that’s the beauty of it all.
Seasonings with free shipping!

Let’s talk fish. I am by no means and expert and certainly envy those who live in the Northwest. There are few things that are more rewarding than a good smoked slab of salmon. One of the biggest keys to doing fish right is brining,as it will add flavor and moisture to a usually dry piece of fish. There are a ton of brines out there that can be store bought; pre-packaged versions are ready to go and require no measurements or weighing. I prefer the Hi Mountain Seasonings stuff and have yet to find one that I didn’t like. For the DIY crowd once again there are plentiful recipes and ideas out there. Most brines start with two simple ingredients, salt and some form of sugar. From there the imagination is the only thing that will limit what you do. A while back I tried smoking some salmon on cedar planks, it turned out pretty well if you like the taste of smoked cedar. The taste was so overpowering and dominate that it was hard to tell it was even fish. I have since learned that the wood is better served as the source of the smoke and not the platform on which the smoking is done. I know that there are excellent recipes and methods with the planks but I have yet to find one that works for me.

The epitome and icon of a smoker in my opinion though is the ribs. Everyone likes to get sloppy and throw down a rack of ribs, below is an experience I first had when getting into smoking:
“After looking at ingredient lists that went on forever and included many unheard of spices I decided to go with a pre-made blend. Emeril’s rib rub with my own special little variation; a bit of brown sugar did the trick. I don’t like things that are too hot; just enough kick to let you know it is there. Emeril’s is the perfect blend of the good stuff. Once you are at the store get plastic wrap and head to the house.
Camp Chef Rib Rack
Rub the ribs down the night before you plan on cooking then wrap them in plastic wrap. Use about 3/4 of the rub and save the other for the morning. Use a tray underneath the ribs (to catch the juices) then put in the fridge overnight. Pull the ribs out the next morning and get the smoker chugging like a freight train. Apply the rest of the rub then slide into the Camp Chef rib racks and set the temp at around 185 F and let it go. Depending on the size of the ribs and how many you have got will depend on how long you cook them. 8-10 hours have been the magic numbers for me but check it out for yourself. In the final hour baste the ribs with some sauce and add another round of chips to give it that final kick. The point of being done should be evident by the meat pulling away from the ends of the bones. Once removed from the smoker let the ribs rest for 15-20 minutes then slice and serve!”
Perfection is often found with the smoker, so also is a “learning opportunity,” take them both in stride and continue along the path. I’m not sure where that path ends or what may be waiting there but I don’t care because I am eating damn good all the way there!

Octoberfest in Central Oregon with Kurt Ploetz cooking

2010-08-26T10:54:00.001-07:00

Cooking with Chef Kurt at the Octoberfest, you are invited.

Be ready for some good drinking and eating!

North Star bags now at Amazon with Free Shipping..... THey rock

2010-08-20T10:22:00.001-07:00

This is a hockey bag....

I don't play hockey so why am I reviewing this product.

The answer is simple it a great decoy bag, hunting bag, gear bag..... and only $40 including shipping.

they also have a great gator bag that is now available in CAMO (Next pattern)

If it still is on sale for $39.99 free shipping this will be the link...

Fishgriller approved!!

HEre is the camo bags...

RECIPE: Tortilla/Enchilada Soup copy cat Chilis but with a twist!

2010-07-26T10:21:00.000-07:00

Tortilla/Enchilada Soup- RECIPES BY PICTURES!
This soup has lots of options, you can usually find most of these in your pantry or refrigerator.

I was testing some ideas and made a simple little soup in the process...

Here is how it goes:

I get the Costco roasted chickens for $5 and filet off some of the chicken, cant tell you how much easier that is and it is good Hormone free chicken.

Use a 3 quart

Put it on your Camp Chef Stove

Put in some Chunky salsa about 2/3 Cup.
I can enchilada sauce (red Mild)
TSP Cumin
TSP Black pepper large ground
Fresh cilantro chopped about 1 handful
Chicken broth, open one can and pour about 1/2 (add more as needed to keep it from getting too thick)

Simmer for a while on lower heat.

Add in 2 cups of chicken (cooked)

and a 1/2 cup of shredded Pepper Jack Cheese
NOW- Decision time:
you can either add some (nacho or queso or some call it fake cheese) or
More pepper jack cheese. The "fake cheese" actually gives it the Chilis look of the cheese color (hmmm maybe that is how they do it)

More options:
Now is a good time to add 2/3 cup of instant brown rice (or white or spanish)
you will need some more Chicken broth to add (luckily you still have 1/2 can)
A couple of diced Jalepenos (don't go nuts)

Simmer some more...

Shred 2 tortillas, and stir into the soup.

That is it....

Serve it in bowls and garnish with a few tortilla chips, or those little fancy tortilla chip strips.

You can really make this fun by cooking your chicken on the twins and doing a big triple batch...

ENJOY....

Sport Grill Review

2010-07-26T10:03:00.000-07:00

This review of the CAMP CHEF BIG GAS GRILL 3 is being done by OUTDOOR CHEF KURT.

This grill is a tremendous product. I spend many weeks a year in outdoor cooking situations.From shore lunches in Alaska to Oregon coast beaches to the high dessert in central Oregon to the sunny beaches of Mexico.

The 3 burners put off a 30,000 BTUs each and I can get a big pot of water boiling in a matter of minutes for corn on the cob or to boil some spuds for garlic mashed.I can use my griddle and make enough pancakes to feed a large group in minutes , also a ham and cheese scramble with peppers and onion can be cooked in a flash.

I can use my grill box to grill 25 hot dogs for the kids as quick as a wink.Then ribeye steaks for the adults come out a nice med. rare.

The extra side tray comes in handy for a bowl or tray.I can boil a pot of spaghetti on one burner and my ground beef browning on one and my marinara sauce on the 3rd.

This product is easy to use and is economical on propane use too.I give this product a 5 star rating on all categories and recommend you pick one up for this winters activities.

The Big Gas Grill received the Consumer Digest Best Buy Award!!!

RECIPE// for cheddar garlic rough mashed potatoes for the whole gang.
Boil#5 large bakers with skin on .
When done drain water and keep spuds in pot.
Add 8 oz butter,
1 pint heavy cream
12 cloves garlic fine chopped.
Season generously with JOHNNYS seasoning salt
Mash with a metal masher until a rough mashed consistency.
Then sprinkle shredded cheddar over top and then mash into spuds until blended.
Then SERVE AND ENJOY!!!!!

Check out the GRILL STORE WE FIND EM AND TRY EM CLICK HERE
Free shipping available now!

The Youth Safari

2010-07-26T09:59:00.001-07:00

I recently volunteered to do lunch for the kids and family at the 3rd annual youth safari challenge at the gun range in the desert out of Bend . It was the biggest group of kids to date for the safari. With parents and instructors over 200 people were involved and would be hungry for a hot lunch when the shooting and archery events were over .My wife and I were prepared for the task with our Camp Chef stoves and cookers to feed the masses. The event was a huge success, and we are ready for the next one to be even bigger .

Outdoor Chef Kurt

"From the Field to the Grill"

Oysters....

2010-07-16T15:25:00.001-07:00

Here is an Awesome new recipe from

OUTDOOR CHEF KURT"S super secret recipe book.

Start out with a dozen fresh medium oysters.

Put the oysters on a hot grill until they pop. Step One, get out your ingredients which include, lemon wedges, Tabasco sauce , melted butter, garlic powder or fresh minced garlic, bacon bits and cocktail sauce. Also fresh shredded Parmesan or sharp cheddar shredded.

Once your oysters pop,shell shuck them with an oyster knife making sure to keep the inside clean of shell bits or other debris.Now it is time to build your finished product.

Start out with the melted butter .

Pour a little on top of each oyster and a little in the inside shell for the liquor.

Then put a drop or two of Tabasco on each oyster according to taste.

Next squeeze a few drops of fresh lemon juice on each oyster.
Then sprinkle on a little garlic powder or fresh minced garlic on each one.
Pour on a little cocktail sauce and top with shredded cheese of your choice.

Final Step: put the oysters back on the grill for about 5 minutes till cheese melts and liquid forms in shell from all ingredients, called the liqueur. Then place oysters on a platter and prepare to have one of the best food experiences of your life. A glass of wine makes a great compliment to this dish, I recommend a nice Oregon PINOT NOIR as a good pairing to this dish.

Pinot Noir, Willakenzie 1st choice Triple Black Slopes, or the regular Willamette Valley is tasty. Try them tonight!

I hope you will enjoy this special appetizer recipe from OUTDOOR CHEF KURT

From The Field to the Grill

Online Grilling Site

Cooking outdoors with camp chef and browning smokers

2010-06-17T13:36:00.001-07:00

Outdoor Chef Kurt jumped at the chance to cook for this fine event. I hoped for a good weather day, as we have had a wet and windy spring here on the high desert.
The kids were there in force ,75 entrants , the largest group ever for this event. I could not wait to get set up and get my Camp Chef products up and running. The parents were there to support the kids so the group total was over 200. Burgers, hot dogs ,and fries, along with grilled onions and lettuce and tomato wraps were on the menu. Mrs. Outdoor Chef Anita, my lovely wife , was there to assist me with the lunch.

I used my Smoke Vault as a warmer, for the cooked patties, and to warm up the hot dogs. I put my Pro 90 with grill box to work on the burgers to build up a stock of cooked ones, so the hungry mob would not have to wait. My 60.000 btu single burner cooker was used to deep fry the fries to a lovely golden brown.

By 11;30 am the masses were gathering with mouths watering, from all of the great smells wafting across the gun range.We were ready , thanks to all of our fine Camp Chef cooking gear as the feed was on . For about an hour and a half, it was game on, and then we fed some of the fine folks who worked the range for the event , and then there were no hungry people left.

The event was a great success, and all of the entrants went home with a full belly and one of the many prizes awarded, including some extra burger patties, buns, and cheese as extra prizes.

Events like this, teach kids lessons that can be put to use many ways in life, as they grow older. I love to cook for events like this and hope to do many more in the future. I hope all of your summer events are great and you enjoy great food cooked on Camp Chef products.

Outdoor Chef Kurt

"From the Field to the Grill"

Who is ready for Summer..... Greek Salad as good as it gets....

2010-06-11T10:20:00.001-07:00

MAKE it TONIGHT, super easy and the Best Greek Salad Recipe.

Ingredients

PART ONE:
1 head Lettuce, rinse shake dry and chopped. (Romaine is Best)
1 Medium Red Onion take off the bad looking stuff and slice thin.
2-3 Roma Tomatoes, cut into wedges
1 Small Jar pitted Kalamata Olives
1 Cup Feta Cheese, crumbled dice smaller
1 Small Jar drained Mezzetta Imported Garlic & Dill Peperoncini (Best)
1 large Cucumber, Sliced and cut again.

PART TWO:
1/2 Cup Olive Oil (extra virgin first cold pressed)
1 Cup Red Wine Vinegar
1 tsp. Garlic Powder or Fresh garlic clove minced 1-2
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Balsamic Vinegar
1 tsp. Black pepper
1 tsp. Dijon Mustard or spicy brown

The FINAL PART

1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last.

2. In a side bowl or the feta container, mix together all "Part Two" ingredients.

3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day.

4. cover while storing, otherwise your refrigerator will remember for a few days what your made!

Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle... It is worth it...

Shop at my store of great gift ideas

Oregon coast bounty TUNA

2010-06-04T10:08:00.001-07:00

Albacore Tuna Bounty Off The Oregon Coast

By: Kurt Ploetz

Albacore Tuna Bounty off the Oregon Coast

Kurt Ploetz

www.fishgriller.com fishgriller@yahoo.com

Outdoor Chef Kurt is still amazed at the fighting power of these tuna in the blue water off of the Oregon coast. The albacore tuna fishery in Oregon has grown dramatically over the last 5 years, into a great new sporting adventure. There are a series of derbies from south to north in the summers, which attract boats from as far as southern California and all over the west coast. Charters out of most of the major ports are available for this fine eating fish. With a limit of 25, if you get into them, you can fill the freezer in a short period of time.

I have a friend that had a new boat built that is perfect for the long trips out 40 to 50 miles to find the blue water these game fish inhabit. We started out as tuna virgins last summer, but got the hang of it after adjusting trolling speed and length of lines .We usually run 4 lines at different lengths, longer out the sides, and closer from the stern of the boat. We use floating jigs that dance across the water as we troll at a speed of about 6.2 mph. These fish hit very hard when they bite and you need some real hardware to land the big ones.

We run Ugly Stick 7 foot rods with medium sized Penn Gold 2 speed reels, also a couple of Avet reels that work real good to handle these 12 to 45 pound fighters. For the line we use 100# braided line, with a top shot of 90# monofilament. When we hook a fish we usually drag it for a couple hundred yards .These are schooling fish so as we drag one, usually we will have another 1 or sometimes 2 more fish on by the time we stop. With 3 of these awesome game fish on at the same time, it can turn into a real mess in a real hurry, so you have to be on your A game or you will have some tangled lines before you can say Fish On. We usually try to bring the closest ones in first, and then work on the ones on the longer lines. If they cross lines you have to move around or untangle lines on the fly, and it can be very exciting to land the big ones after an avoided mess.

The jigs we use, are supposed to imitate squid on the surface .We us a 7 OO hook that looks like a treble but only has 2 hooks. When these fish hit they bury the hooks in their jaw, and we have yet to lose a fish after it is hooked. Once hooked these fish pull like they are headed straight for the bottom, harder than you can imagine. I was amazed at their tenacity and strength on the first one I hooked last year, and it was one of the most satisfying fishing experiences I have had in my whole life.

The way we get the fish on board is to gaff them, which is a whole new adventure in itself. Once on board we cut the gills to make them bleed out and put them in the fish box on ice. The faster you cool these fish down the better it is, and the better they will taste. We usually keep the fish on ice overnight, as it seems to make it easier to pull off the skin when it is time to get to cutting. Each tuna has 4 loins, and filleting them is not too hard once you get the hang of it.

The flesh of these great fish is tender and flaky and full of omega oils which are very good for your health. It can be cooked in a number of ways. You can grill it, you can bake it, or you can batter it, and deep fry it for the best fish and chips you have had your whole life. As a lifelong fisherman I waited many years to have a go at these great game fish, and can tell you firsthand that when you get one on the line it will be one of the best fishing experiences of your life.

HAPPY TUNA FISHING FROM OUTDOOR CHEF KURT Two simple recipes.

#1 grilled or baked albacore tuna fillets. Marinate loin for 3 hours in Bernstein's Italian dressing in Ziploc bag. Season with Tony Chacheres Creole seasoning and wrap in tin foil after pouring on a little melted butter. Then grill or bake till sections of tuna fillet flake apart with fork.

#2 deep fried albacore fillets. Place loin on cutting board and slice into 1/2 inch patties. Mix Pride of the West batter mix. with 1/2 can or so of desired beer till nice and creamy. Add Johnny's seasoning to batter and stir in. Dip loin patties in batter covering completely and fry till golden brown in 375f oil of your choice. I prefer canola oil but vegetable and corn oil work well also.

About the Author

Chef Kurt Ploetz, Raised in the great NW, fishing and hunting all over the the United States.

Kurt is on the Outdoor Cooking Pro Staff and he is the head Chef on the TV show- Gary Lewis' High Desert Outdoorsman on COTV.

Member of the NW Outdoor writers association.

Kurt Ploetz

246 Willamette Park Lane, Redmond, OR 97756

www.fishgriller.com fishgriller@yahoo.com

(ArticlesBase SC #1794587)

Article Source: http://www.articlesbase.com/ - Albacore Tuna Bounty Off The Oregon Coast

Quick Zip Lock Carne asada, by the TACO KING

2010-05-13T14:26:00.000-07:00

Here is a rare picture of the Taco King!

So simple you will have to find a way to make it look like you are working harder!

Take 1- 1.5lbs Carne Asada (in Spanish just means roasted meats)
Thin cuts of beef, flank steak or skirt steak

IN A LARGE FREEZER ZIP LOCK:

Onion any color Chopped up
Cilantro Washed 1/2 fresh bundle
Lime 2 limes washed squeezes and thrown in the zip lock
Pepper to taste
Beer any kind
Splash in a little cumin and chili powder
and the MEAT

Let sit in refrigerator for MIN 1 Hour MAX 9 Hours.

Cook hot on the grill, DO NOT OVERCOOK

Cut up meat,

Throw some little round tortillas on the grill to warm em up.

Add some extra cilantro and Pico or your favorite salsa.

No need for Cheese...

TIP: grab a few extra limes and beers
Pit lime in a beer and drink a couple while your are cooking...

OutdoorChefKurt

From The Field to the Grill

fishgriller@yahoo.com
FREE SHIPPING AT THE STORE

Bacon & Tomato Salmon pockets..... TIN FOIL DINNER

2010-05-13T12:39:00.000-07:00

This Recipe came from Camp Chef and was featured on TV in Utah.

Bacon & Tomato Salmon Packets

4 – 6 oz. salmon filets with skin attached
1/3 cup ranch dressing
1 Tbsp lemon juice
¼ cup feta cheese
½ cup cooked and crumbled bacon
2 roma tomatoes, diced
1 Tbsp fresh basil pesto mixed with 1 tsp lemon juice
Heavy duty foil

Preheat grill to high heat, if using burner use low to medium heat. Using 4 sheets of foil lay one salmon filet on each piece of foil. Mix ranch dressing and lemon juice together then spread on top of fish, dividing it among four filets. Toss diced tomato with pesto lemon juice mixture and set aside. Top salmon with bacon and feta cheese dividing among the filets. Loosely wrap foil around salmon then cook until fish flakes easily, about 8 to 10 minutes.

Just an easy thing to make....

Visit our store/site GRILL

Hi Mountain Seasonings

2010-03-17T16:50:00.000-07:00

I was lucky enough to get a great product like Hi Mountain Authentic Wyoming seasonings to come aboard as product sponsor of the Gary Lewis High Desert Outdoors man TV show, on which I do my cooking segments of things they Harvest!! on the show.

They make a great line of spices, cures, dips, and marinades, that taste great and are simple and easy to use. They have a line of summer sausage making kits and pepperoni, too. I am cooking my way thru all of their fine products and am more impressed all of the time. They sell products on line at www.himtnjerky.com so if you want the best brines and cures for all of your wild game needs , give them a shout and I am sure you will find the right product for your specific need.

OutdoorChefKurt

From The Field to the Grill

fishgriller@yahoo.com

www.fishgriller.com

Chef Kurt of the High Desert Outdoorsman shows his shooting skills.

2010-03-15T16:30:00.001-07:00

OUTDOOR CHEF KURT always wanted to be a COWBOY !!!! Now I have my chance. I joined a group called THE PINE MOUNTAIN POSSE that does Cowboy Action Shooting, and what a blast it is.!!!

They have an old west town set up at the range and go thru certain senarios that include shooting a rifle a shotgun and pistols. It is a timed event and is a real challenge. They dress up in old west period clothing to make it more realistic, and the bullets are real also. I picked the name , or alias of DIRTY KURT and it seems to be good match. I dressed up in an old chef jacket , tied a red bandana around my neck, slipped on a cowboy hat, tucked my jeans into my boots, and donned a pair of 6 guns.

I did real good till one of my pistols malfunctioned but show promise of better shooting as I get more practice. This sport is becoming more popular all over the world and is great fun, and you meet the nicest people .I plan to shoot in a few events this year and build my skills and my persona as DIRTY KURT
OutdoorChefKurt

From The Field to the Grill

fishgriller@yahoo.com

Redfeather Conquest review

2010-03-06T13:47:00.001-08:00

The Wait is over, the Redfeather Adult Conquest 25
is now available.

I had a chance to get my hands on the newest Conquest snowshoes, these are priced under $70 at Amazon and work great. They are so sweet compared to the regular snowshoe designs.

The frame is unbreakable in reasonable situations, I stood on the frame with two blocks on each end and stood on the middle.

These are Made In the USA

Mfg Specs:

CRAMPONS: Agressive toe and heel crampons are powder-coated to shed snow and ice.

FRAME: Injection-molded nylon | Grey

DECKING: Injection-molded nylon that’s been strategically reinforced using Finite Element Analysis for optimum strength-to-weight ratio.

BINDINGS: CROSS COUNTRY: Ultra-light made from Hypalon II and urethane straps which cinch down to any running shoe or light hiking boot for flexibility and large range of motion.

HINGE: Live-Action Hinge lifts the tail of the shoe from the snow with every step – for added mobility and speed.

Here is the copy from the Manufacturer with my comments:

Product Description
Redfeather's® Conquest 25" is an injection-molded adult snowshoe that was designed using FEA technology for exact placement of reinforcement structures to optimize strength and durability without adding weight. One size meets the needs of most casual snowshoers, and the shoe is molded with a raised tail for a more natural stride. It features an aggressive-grip heel plate and powder-coated crampons for added traction and snow shedding.

Injection molded snowshoes are the wave of the future!

these are GREEN products as well, Made from 100% recyclable Nylon!

NOTE: the specs show that these are good up to 175lbs, NOT TRUE they are great up to 210lbs. You may lose a little float but they can be used by the entire family.

Overall rating 5 Stars, these are very versatile!

Best place to buy: Amazon.com With Free Shipping Redfeather Adult Conquest 25

How does it stack up to the other brands:

Compared to: Tubbs Flex ALP 24- inch Men's Snowshoes
Well they look similar, These are a nice Snowshoe, Compact Design decks and the comfortable and secure ActiveFLEX binding almost 3 times the price. Nicer Binding.

Compared to:Tubbs Snowshoes Women's Frontier Snowshoes
These are a Women's popular snowshoe, nice again but really expensive in comparison.

Compared to: MSR Denali Evo Ascent Snowshoes
They say it is designed to Walk Easier: Tapered tip and tail make walking easier and more natural. Versatile: 6 Evo flotation tails (sold separately) allow you to fine-tune your snowshoes to meet changing conditions and pack weight. again 3 times the price and you have to buy something in addition for heavier users! what if it falls off in the snow.

Final Words

The best deal is the Redfeather Adult Conquest 25
they are just as good as the over $100 models for a lot less money.

if you have an item we didn't mention or compare, let me know fishgriller@yahoo.com

Our store is powered by Amazon.com STORE

Camping and cooking outdoors

2010-03-06T13:41:00.001-08:00

What To Consider Before Purchasing A Family Camping Stove

By: Jana Puckett

Finding the right camping stove for your style of camping is critical for a great family camping trip. There are several choices you need to consider before you purchase a camping stove.

First consider the performance or boil time of a stove. Typically camping stoves are rated on boil time, or the time it takes to boil a quart of water using the proper fuel at the highest stove level. The boil time can range from two and a half minutes for a camping stove to ten minutes. You must also take into account the outside temperature as cooler temps can and will reduce the camping stove’s performance. If you have a large family or cooking for a group, you may want to purchase a higher performing stove as large quantities of food cooked on say a 10 minute stove may not heat large portions of food to acceptable levels.

Next rate the efficiency of the stove. Efficiency of a camping stove is measured on how long it can run at full heat on a gas or fuel cartridge. The best barometer for a camping stove is about ten minutes for every ounce of fuel. You will want to estimate about four ounces of fuel per day per person.

The Differences Between Cartridge Stoves And Liquid Gas Camping Stoves

Cartridge Camping Stoves are best suited for backpacking and small family cooking (2-3 persons) as they are lightweight and less bulky than liquid gas stoves. They are relatively low maintenance and a very reliable cooking stove. Most cartridge camping stoves are connected to the fuel canister through a tube to a single burner, while some burners attach directly on top of the canister. Although very dependable, cartridge stoves don’t work well in cold weather as the fuel typically has trouble igniting. So the use of liquid gas camping stoves are preferable for cold weather camping. You can overcome this by purchasing a heat exchanger or carrying the gas canister inside your coat.

The fuel cartridges contain pressurized fuel and come in a variety of convenient sizes. They are very handy as they are manufactured to be discarded after use, yet in this day we prefer the canisters that can be recycled! The canisters contain either butane, propane or a mixture of both.

Liquid Camping Stoves are stoves that are fueled by a refillable tank and typically use kerosene, white gas, automobile gas or alcohol. A big plus in our book is the fact that liquid camping stoves are more environmentally acceptable as the fuel tanks are reused and recycled, plus the fuel burns hotter or more efficiently than cartridge fuel stoves. Typically larger, heavier and bulkier, liquid camping stoves tend to be more difficult to operate but allow for several pots of food to be cooked at the same time at higher temps– a great advantage for family cooking!

One must consider the type of fuel and its availability too. Alcohol is very safe, stable and clean burning, yet as it burns with a cool flame so the effectiveness for cooking is diminished. Automobile gas and kerosene although they can be used it is highly NOT recommended, but it may be your only options when camping outside the US – expect lots of smoke and fumes and use in a well ventilated area. White gas is the most recommended fuel for camping stoves, as it burns at high temps in virtually any weather and altitude. Another plus, it’s widely available in the US.

Taking Care Of Your Camping Stove

One last note, before you go camping with either camping stove type; take your stove out to clean and do the basic maintenance in accordance with the manufacturer and by all means fire it up before you take to the wild outdoors. Getting to your camp site only to find your stove not working… well let’s just say it puts a damper on the whole vacation!

About the Author

Jana Puckett free lance writer & marketing consultant to industries including building products, camping, karate franchisees & pet grooming. Ms. Puckett is also owner of www.KazooCamping.com, a website devoted to quality family camping gear. Ms. Puckett lives in north Georgia and can be reached at dreamlivecamp@kazoocamping.com.

(ArticlesBase SC #1188385)

Article Source: http://trigger.articlesbase.com/ - What To Consider Before Purchasing A Family Camping Stove

From The Field to the Grill

Online Grilling Site

fishgriller@yahoo.com

www.fishgriller.com

Game preserve and sporting clays

2010-02-26T14:35:00.001-08:00

Outdoor Chef Kurt has a new gig ,cooking burgers and fries at Central Oregon Sporting Clays and Game Preserve.

They grow their own beef so they will always have great burgers , for the shooters to enjoy.

I donated my Big Gas Grill 3 and grill box to Spencer and Robin at the preserve to use for the shooters.

They shoot 4 times a week so they are getting good use.

Robin loves the way the grill box makes the burgers taste moist and juicy.

Homemade fries on the single burner 60 thousand btu cooker taste better than any fast food joint on earth.

HAPPY GRILLING FROM OUTDOOR CHEF KURT

Outdoor Chef Kurt

From The Field to the Grill

Online Grilling Site

fishgriller@yahoo.com

www.fishgriller.com

Grilling Steaks

2010-02-20T16:14:00.000-08:00

“grilling Ny Strip, a Ribeye, or the Great Popular Classics, the T-bone and Porterhouse Steaks”

By: New Brunswick Steak Grilling

The New Brunswick Steak Company has one aim, which is to provide you with the highest-quality beef. We want you to eat great meals without fussing. When you’re grilling on a hot summer night, you don’t want to get hot under the collar trying to make up for inferior ingredients: great ingredients make for great meals. Cooking time is short when you’re grilling steak so you’ve got to start with a high-quality cut of beef. Grilling lower-quality meat can result in a disappointing meal. At the same time, you don’t want to empty your wallet to pay for expensive cuts of beef and then grill them into charred hockey pucks – that’s frustrating for everyone. Let the New Brunswick Steak Company guide you to how to grill the greatest grilled steaks, whether it’s for your big 4th of July celebration or just a beautiful summer evening on the patio.

Selecting the correct cut of beef is essential to successful grilling. You want to start with a cut that’s suited to the grill. Cuts that are suited to braising can also be grilled, but it’s very easy to wind up with a tough steak because these cuts want long, slow, moist cooking. The grill is the exact opposite: you’re cooking method is dry and hot. Focus on more tender cuts of beef that cook to perfection with speed.

You want a steak that’s not too thick (no more than 1 ½” inches), and well-marbled (low-fat cuts can become tough very quickly). Some people feel that the best beefy taste is found in cuts that leave the bone in, but this is a matter of preference.

The favored steaks for grilling are always available, aged to the height of flavor, at the New Brunswick Steak Company. What you’re looking for is a NY Strip, a Ribeye, or the great popular classics, the T-Bone and Porterhouse steaks. These are the cuts that will make your cookout a standout.

What these cuts have in common are that they’re just fatty enough to tenderize the meat while it’s cooking. Over the heat of a grill, the beef’s fat, which is naturally well-distributed throughout the steak, melts into the flesh. Oily marinades aren’t necessary with these cuts – a little salt and pepper are enough to help you turn these steaks into mouth-watering masterpieces. A dry rub of your favorite herbs and spices can make these steaks heavenly.

Other cuts of beef, like the top sirloin, can be grilled very nicely but need a little more attention before cooking. For a cut like the top sirloin, you’ll want to marinate the beef for several hours before grilling. The easiest way to marinate steaks is to create your marinade (some red vinegar or wine combined with your favorite herbs and spices make an easy and flexible marinade) and pour it into a large food storage bag. Place your steaks in the bag, seal it, and place in a big bowl. Keep the bowl in your refrigerator all day before you cook dinner. The acidic content of the marinade will help break down the fibers of these cuts of beef, and help it cook to perfection. You will want to be careful about cooking time with cuts like the top sirloin, but these cuts can make very worthwhile candidates for the grill, and shouldn’t be forgotten!

The New Brunswick Steak Company is also proud to offer you all-natural beef steaks. These cuts have no antibiotics or hormones added, and while they are less fatty than our other steaks, the aging process the New Brunswick Steak Company uses makes these selections very tender and flavorful. We can supply you with all-natural NY Strip (also known as Delmonico steak), Ribeye, and Top Sirloin steaks, all of which would make a lot of people happy at your grill this summer.

The New Brunswick Sampler, a popular selection here year-round, is a perfect collection to keep at hand when you’re planning your grilled meals. The New Brunswick Sampler offers you Porterhouse, Ribeye, and NY Strip steaks, as well as the Filet Mignon cut (perfect for a really special grilled dinner – a summertime birthday or wedding anniversary to celebrate, perhaps?). Whatever your grilling plans are this summer, you can turn to the New Brunswick Steak Company for the best steak around.

About the Author

At the New Brunswick Steak Co.we feature only USDA Prime beef for our premium dry aged steaks. Less than 2% of all beef raised in the US is good enough to be prime. We use an old world method of time, temperature, humidity and air flow to dry age our premium steaks to perfection, resulting in exceptional tenderness and savory beef flavor. Unlike most competitors who dry age the entire carcass, we select only the finest cuts of prime beef and age them with special care, to ensure the best dry aged product available. This extra time and attention to detail allows most of the moisture to be removed from each prime cut, leaving a concentrated savory beef flavor to tantalize your taste buds. Although dry aging takes longer and costs more than other types of aging, it will satisfy your craving for "One of the Best Steaks You'll Ever Eat!"

We also specialize in an all natural quality beef, with no added antibiotics or added hormones. We are dedicated to bringing you the best quality steaks, and committed to excellent service for all our customers.

Whether you grill, broil or pan fry, our lines of premium and all natural steaks will change the way you buy steak. We're so confident you'll love our steak that we offer a 100% money back guarantee.

(ArticlesBase SC #171219)

Article Source: http://www.articlesbase.com/ - “grilling Ny Strip, a Ribeye, or the Great Popular Classics, the T-bone and Porterhouse Steaks”

OnlineGrilling Store

Monster Rainbow Trout

2010-02-16T16:06:00.001-08:00

OUTDOOR CHEF KURT was at Crane Prarie Reservoir trying for a last minute trout on the last day of the 2009 season.

It was there I met the Queen of Crane Prarie. This gal catches the biggest fish in the lake consistently. She has her own line of tackle and it works AWESOME!!!

Her name is Debbie Hines and her email is bigfish2107@yahoo.com .

I am excited that she will take me fishing when the ice melts and show me how to put the BIG ONES in the boat this spring.

Give her a shout for her full line of tackle info or to purchase her lures.

HAPPY TROUT FISHING FROM OUTDOOR CHEF KURT

From The Field to the Grill

Online Grilling Site

fishgriller@yahoo.com

www.fishgriller.com

Chef Kurt Oregon Tuna Fishing

2010-02-06T16:12:00.000-08:00

Albacore Tuna Bounty Off The Oregon Coast

By: Kurt Ploetz

Albacore Tuna Bounty off the Oregon Coast

Word Count 861

Kurt Ploetz

246 Willamette Park Lane, Redmond, OR 97756

www.fishgriller.com fishgriller@yahoo.com

HAPPY TUNA FISHING FROM OUTDOOR CHEF KURT Two simple recipes.

#1 grilled or baked albacore tuna fillets. Marinate loin for 3 hours in Bernstein’s Italian dressing in Ziploc bag. Season with Tony Chacheres Creole seasoning and wrap in tin foil after pouring on a little melted butter. Then grill or bake till sections of tuna fillet flake apart with fork.

#2 deep fried albacore fillets. Place loin on cutting board and slice into 1/2 inch patties. Mix Pride of the West batter mix. with 1/2 can or so of desired beer till nice and creamy. Add Johnny’s seasoning to batter and stir in. Dip loin patties in batter covering completely and fry till golden brown in 375f oil of your choice. I prefer canola oil but vegetable and corn oil work well also.

About the Author

Chef Kurt Ploetz, Raised in the great NW, fishing and hunting all over the the United States.

Kurt is on the Outdoor Cooking Pro Staff and he is the head Chef on the TV show- Gary Lewis' High Desert Outdoorsman on COTV.

Member of the NW Outdoor writers association.

Kurt Ploetz

246 Willamette Park Lane, Redmond, OR 97756

www.fishgriller.com fishgriller@yahoo.com

(ArticlesBase SC #1794587)

Article Source: http://www.articlesbase.com/ - Albacore Tuna Bounty Off The Oregon Coast

Snakes and lunch....

2010-02-02T10:20:00.000-08:00

OUTDOOR CHEF KURT hates snakes with a passion.

They scare me to death. I was cooking for a youth group 2 day float down to the mouth of the mighty Deschutes. We stopped to let the brave ones jump from a high cliff and headed down the river . We stopped for a shore lunch and tipped one of the rafts over to make a table for the food.

We ate , the kids frolicked in the water, and on the beach.When it was time to go ,normally the guide would slide the raft in the water.This time we were all on the sides with our oar and we pulled the raft out. A horrible scream was yelled out, and to our surprise,a good sized WESTERN RATTLESNAKE was coiled up on the sand wher the guide would have stepped had we not pulled the raft out for him .

It was rattlin!! and starting to get aggressive so one of the guides dispatched it with an oar blade. It could have been a lot worse outcome, had that guide stepped on the Pit Viper and got bitten .That reminds me why

I HATE SNAKES, and when I hear that rattle it sends chills down to my very core.Being an outdoor chef, and cooking, and fishing ,and hunting, in a lot of different places and climates. I have found that when you least expect it things will happen .After a while you get a sense of watchfulness that comes with experience, and when you get that feeling that something is not right you back off and think for a minute, a lot of would be disasters can be avoided.

SAFE TRAVELS FROM OUTDOOR CHEF KURT

From The Field to the Grill

Online Grilling Site

fishgriller@yahoo.com

www.fishgriller.com

How do you like your steak?

2010-01-28T10:04:00.001-08:00

How to Cook the Best Steak in the World

By: Mick Reade

Every person likes their steak cooked a different way, so throughout this article I will make sure that I cover each possible different way so that you will always get the best result for yourself or whoever you cook for.

There are several different cuts of beef that will make a great steak, and there are also many grades of beef to consider, depending on what the cow was fed on the farm, so your first step is to choose which one you would prefer. The choices include rump, scotch fillet, porterhouse, eye fillet and T-bone as the main premium cuts generally eaten. The beef’s grading will come down largely to marbling and maturity of the meat. There is a debate as to which is better out of grain-fed and grass-fed cattle, and really the answer is grass-fed beef is healthier for you as it is the most natural form of the cattle, while grain-fed beef will have a lot more marbling and flavour, so I will leave that choice up to you which way you want to go. As for maturity, I recommend finding a butcher that will hang your meat for quite a long time in their meat locker before carving it, I have found that 27 days is ideal. This will help tenderize the meat by having it stretched out and relaxing the muscles, to give you the best possible final result.

The rump and porterhouse are firmer cuts, and the rump in particular can be a bit tougher and chewier than the rest, and you will find a strip of fat at the top of each of these steaks, which will help flavour and tenderize the steak during the cooking process. Both these cuts I would recommend eating rare to medium-rare (I will discuss steak doneness a little later).

Meanwhile the scotch fillet will come very nicely marbled with fat throughout, and can usually be distinguished by a C-shaped piece of fat close to one side. Due to the marbling it will be very tender and full of flavour (however if you’re on a diet it may be one to avoid for now), and I recommend eating it medium-rare to medium.

The eye fillet is the most tender cut of beef, and will normally be free of fat, although this also means you may need to do something extra to add some flavour to it, the most popular way being to wrap bacon around it during cooking, so the fatty flavours of the bacon are absorbed by the steak. This is my personal favourite steak, and is best eaten medium-rare to medium.

Lastly we come to the T-bone, which has both the eye fillet and porterhouse on either side of the bone, and will get its flavour from the strip of fat on the outside of the porterhouse. I recommend eating the T-bone rare to medium-rare, though it can be tricky to cook evenly due to the bone in the middle.

Once you’ve decided which cut of steak you will be eating, you need to work out how big a piece of meat you want. A normal-sized steak is generally around 300g for a good-sized meal, however it could range anywhere from 150g up to 1kg and even more! The size of your steak will become important later when you want to cook it to a particular doneness. For example, two different rump steaks could quite easily weigh the same amount, yet be completely different shapes, sometimes they can be wide and flat, and sometimes short and thick, depending on what part of the rump the steak was cut from. Choosing the size of your steak and the shape go hand-in-hand, it’s best to have a thicker steak for a rare or medium-rare steak, and when you want a medium-well or above thinner is better. This is so it doesn’t take a long time for you to cook, and you can still have a juicy steak without burning the outside.

Now let’s just get away from the steak for a minute and think about what you’re actually going to cook it on. Ideally you should have a chargrill, one that sits on an angle, and has enough space underneath the flame to have a tray that you can put a small piece of wood on. What I personally prefer is mesquite wood, which comes from the USA, and the best thing to do is to soak it in water for a couple of hours before cooking. This will help the wood give off its smoky flavour rather than just burn away, and it will also last longer, usually for at least a couple of hours.

I mentioned earlier that if possible your grill should be built on an angle, sloping up towards the back. As you know, heat rises, so naturally you should find the hottest part of your grill at the back, and get slightly cooler closer to the front. Most grills and hotplates in general will have certain “hotspots” that you will need to find for each one to work out the bests places to position your food when cooking. Once you’ve used a particular grill a couple of times you should find it quite easy to figure out your favourite spots to cook on. The combination of knowing where your “hotspots” are and using an angled grill will make it easier to find the best position to cook your steak. If you don’t have a chargrill to use and you have a flatgrill or a hotplate instead, I would recommend not cooking your steak entirely through on the hotplate, particularly for medium or above, seal it on both sides then place your steak on a tray and finish it off in an oven. Otherwise all you will do is burn the outside and lose all the moisture and juiciness from your meat.

The other element to consider is how you would like your steak cooked. In general, a well-done steak should be placed at the back, a medium steak in the middle of the grill, and a rare steak at the front. Obviously, this leaves medium-rare between the front and middle, and the medium-well between the middle and the back. In some situations you will need to adjust this slightly depending on the size and shape of your steak, a big, thick rump may need to be pushed a bit further up the grill to cook properly, while a thin and flat porterhouse might be best kept a little closer to the front to avoid overcooking. Your steak positioning will come down largely to personal preference and a bit of practice and experience with your grill.

Now that you should have worked out where on the grill you will place your steak, you’re almost ready to start cooking! What you need to consider now is how you will season your steak. You may not want any seasoning, that’s fine, go right ahead and start cooking. If you wish to use salt and pepper, I would suggest waiting until one side of your steak has been sealed before sprinkling any on, as salt has the tendency to leech out some of the moisture from your meat. My preferred method of seasoning is to get a really good steak seasoning spice and generously cover both sides before placing your steak on the grill. When you do place your steak on the grill, if you are going to have a rump or a porterhouse, make sure you place the strip of fat at the top, so as it cooks the fat will melt and drip through the steak, adding extra flavour to your meat.

The process of actually cooking your steak is quite simple, but there are a few key things you need to know to get the best result. Firstly, the advantage of using the chargrill means you can have nice cross-markings on your steak when it’s finished, which looks fantastic for presentation. To achieve this, your steak will need to be turned three times, the first time straight over itself, then on the second turn spin it around 90 degrees so the lines from the grill will cross over each other and make little brown squares all over the steak, and then the third and final turn will be straight over itself again. When you’re finished the steak should have cross-markings on both sides, and you can choose whichever side looks best to serve facing up.

What you should find if you have got the grill positioning right for your preferred doneness, 3-4 minutes in between each turn should have your steak turn out just the way you like it! (If you are cooking your steak bleu, you only need to cook it for 3 minutes on each side in total, just enough to seal each side basically).

This is just a guide to work by only, as each grill will produce slightly different results, but definitely the most important stage of cooking your steak is knowing when it is at the exact doneness you would like. This can sometimes be a little tricky, but there are a couple of methods for testing your steak without needing to cut into it. The best method to use when you’re just starting to learn would be what I call the “thumb test”. Hold your left hand out open and relaxed, and press the flesh of your left thumb with your right index finger. It should feel quite soft, and this is how a rare steak should feel when you press it with your finger.

Now lightly touch your left thumb to your left index finger, and press the flesh of your thumb with your right index finger. This is how a medium-rare steak should feel when it’s ready. Next, lightly touch your left thumb to your left middle finger, and pressing the flesh of your left thumb will feel like a medium steak when it’s ready. Touching your left thumb to your left ring finger will make the flesh of your left thumb feel like a medium-well steak, and touching the left thumb to your left little finger will make the flesh of your thumb feel like a well-done steak. Try this out as a guide to get you started, and as with all things, practice and experience will help you hone your ability and instincts to know just when your steak is cooked to perfection! And just as importantly, make sure you get feedback from every person that you cook a steak for, this will make your progress go much faster. As they say, “feedback is the breakfast of champions!”

Another method to use, which can be a little bit sneaky, is if you can see into the middle of the steak at the edges to see what colour the middle looks like. This works really well for a scotch fillet, as you can gently pull away part of the meat right where the C-shaped piece of fat is without damaging your steak, and see if the inside is red, pink or grey.

Now I will explain to you each doneness, so you can work out how you would like to cook it and so you know what to look for when it is finished.

I will start with bleu, which is basically just sealed, is still very red in the middle, quite mushy to the touch, and will feel a little cool inside, only slightly warmed.

Rare is red in the middle from edge to edge, a little mushy, and will just feel warm inside. Medium-rare is red in the middle and pink at the edges, and will feel warm inside. Medium is pink in the middle from edge to edge, feels tender to the touch, and will be warm to hot inside. Medium-well still has a quarter in the middle that is pink, and will be grey at the edges, feels quite firm and is hot inside. If you plan to cook your steak medium-well or above, I would suggest you could speed up the cooking time by using a steak weight to place on top of your steak. It should be shiny silver and kept clean, and what will happen is the heat coming up from the flames below will be reflected down on to the top of the steak so it cooks on both sides. Make sure if you use a steak weight that you only place it on your steak after sealing one side so there is no chance of cross-contamination. Well-done steaks are grey throughout, no pink at all, quite firm, although can still be juicy, and is very hot inside. Very well-done steaks are grey throughout with no pink at all, very firm, very hot, and no juices whatsoever. You can also get your steak cooked Pittsburgh, which basically means charring the outside so it is burnt while the inside doesn’t need to be completely cooked. For example, if you want to have your steak Pittsburgh-Rare, you could char the outside, and the inside would be red in the middle from edge to edge. To do this you will need some oil or butter, I personally use lemon butter just for the flavouring, and drizzle some over the steak until it drips onto the flames underneath. Your goal here is to build the flames up so they are licking at the steak and will cook the outside much faster than the inside.

CAUTION! Be very mindful of how much butter you use, make sure you have fire safety equipment, and if necessary that you have adult supervision. Do not do this if you do not feel comfortable working with large flames, it can be very dangerous if something nearby catches fire, so please be very careful if this is how you would like to have your steak cooked.

Everybody has different preferences when it comes to their beef, but I would urge you to try each different way so you can work out for yourself what’s best for you. Many people fear the sight of blood coming out of their steak, if you can work up the courage to try something new for yourself, who know, you might find you really like it! I personally eat my steaks medium-rare, and would like to take this opportunity to mention that once your steak starts getting to medium-well and above, you really lose a lot of the nutritional benefits of eating beef, so I would recommend not cooking your steak any more than medium, but obviously that is a choice that is entirely up to you.

Now all that’s left to do is to serve up your perfectly cooked steak, there are many choices of sides and sauces, far too many to list here. I always love it with a creamy mashed potato and seasonal steamed vegetables, and my favourite sauce is mushroom sauce. If you have the time the best sauce is made using beef bones, cooked off with a little tomato paste, then make a stock by boiling the bones in water with some celery, carrots, onion, leeks, bay leaves and peppercorns. Simmer it for a couple of hours until it reduces about three-quarters, and then remove the bones and vegetables. Add some red wine and port, and reduce it down to about half of where it is now, until it starts to thicken with a nice consistency. From here you can add some sliced mushrooms, or peppercorns if you prefer, and even add a little cream if you like as well. This is very time consuming to make the jus (rich beef gravy), but if you can do it you will find it well worthwhile. One other little tip I have for you is to brush a small amount of lemon butter over your steak before saucing it, this will keep your steak very juicy and tender.

I hope you enjoy cooking and eating many steaks in the future, and make sure you go out and impress your friends with your newfound cooking skills!

About the Author

Mick Reade is an Australian chef, who in 2001 was the winner of the Lonestar Steakhouse "Best Steak Cook in Australia" award, has cooked over 100,000 steaks during his career so far, and has been helping teach others how easy it can be to cook great tasting meals, for more information and recipes please visit http://www.alleasyfoodrecipes.com

(ArticlesBase SC #122496)

Article Source: http://www.articlesbase.com/ - How to Cook the Best Steak in the World

From The Field to the Grill

Online Grilling Site

fishgriller@yahoo.com

www.fishgriller.com

Fishgriller reviews for Amazon

2010-01-21T10:37:00.001-08:00

I am reviewing product at Amazon.com, it has been really fun.

If you have a product you want me to review, (must agree to unbiased review)

I will do a video review if you send me the product, email me for more information

Fishgrillers REVIEWS

From The Field to the Grill

Online Grilling Site

fishgriller@yahoo.com

www.fishgriller.com

Rib Rub redone by popular demand.

2010-01-06T10:42:00.000-08:00

Memphis Slim's Dry Rub

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white pepper
1 tablespoon lemon pepper
2 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon cumin
3 tablespoons paprika

Combine all ingredients and store in a tightly-sealed jar
in a cool dark place. Use as a rub for any barbecued meat.

This is a great recipe, used it a few times but usually without the lemon pepper.

For a good switch up add a tablespoon of Brown Sugar and a Tsp or dry mustard.
a href="http://s236.photobucket.com/albums/ff221/cookingdemo/?action=view¤t=cooltext428188943.png" target="_blank">

From The Field to the Grill

Online Grilling Site

fishgriller@yahoo.com

www.fishgriller.com

Rib Rub redone 2010

2010-01-05T10:46:00.000-08:00

Steak Myths 2010

2010-01-04T10:44:00.001-08:00

Article and recipe from June 2009 newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing

THE SIX MYTHS ABOUT GRILLING STEAK

There are a number of myths concerning how to cook a great steak, T-bones included. So let’s separate fact from fiction.

Myth number 1: Let the steak warm to room temperature before grilling.

Bad idea. Meat at room temperature is a formula for microbial disaster. Steakhouse pros keep their meats ice-cold and bacteria-free until the moment of grilling.

Myth number 2: Salt toughens steak, so don’t salt before grilling.

On the contrary, a generous dusting of salt (kosher or coarse sea salt) and cracked black peppercorns right before grilling gives you the rich flavor and savory crust characteristic of a great steakhouse steak. So, season the steak right before it goes on the grill. Do not, however, season a steak hours ahead, or the salt will draw out the juices and make the steak dry.

Myth number 3: A barbecue fork is the proper tool for turning a steak.

Wrong. The only purpose served by puncturing a steak with a fork is to drain out the flavorful juices. Always use tongs when turning a steak.

Myth number 4: Turn the steaks often.

False. Most of the world’s meat masters turn the steaks only once. Why? This helps achieve a better crust.

Myth number 5: The best way to check for doneness is to cut into the steak with a knife.

False. Again, the last thing you want to do is cut or puncture the meat. For the same reason, don’t buy Dad one of those temperature-reading barbecue forks for Father’s Day. The best way to check for doneness is to use the poke test: Press the thickest part of the steak with your finger. When the meat is rare, it will feel soft and squishy. When medium-rare, the meat will feel semi-soft and yielding. When medium, the meat will yield just a little, while when well-done, the meat will feel hard and springy. Not that we advocate serving a T-bone (or any steak) well done.

For really thick steaks, use an instant-read meat thermometer. Insert it through the side of the steak to get an accurate reading. Here are the temperatures that define varying degrees of doneness:

Rare: 125 degrees F
Medium-rare: 145 degrees F
Medium: 160 degrees F
Well-done: 180 degrees F

Myth number 6: Steak tastes best sizzling hot off the grill.

False: A steak hot off the grill will be dry and leathery. You should let all grilled steaks (all meats, actually) “rest” for a couple of minutes on a hot platter. This allows the meat to “relax,” redistributing the juices. The result: a more tender, succulent steak.

I love steak!

Here is a recipe from the same newsletter:

SALT-CRUSTED T-BONES

Source: Steven Raichlen
Method: Direct grilling
Serves: 4 generously

4 T-bone steaks, each about 12 ounces and cut 1-1/4 inches thick
2 cups rock salt or very coarse sea salt

Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.

Arrange the steaks on the grate and sprinkle the top with a 1/4-inch layer of salt. Grill the steak until the bottom is darkly browned and beads of blood start to form on the top, about 5 minutes.

Turn the steak over (some of the salt will fall into the fire—it’s supposed to). Sprinkle another 1/4-inch layer salt on top of the steak. Continue grilling until the bottom is again darkly browned and the steak is cooked to taste—4 to 5 minutes more.

Turn the steak on its side with tongs and whack it with the back of a knife to knock off the excess salt.

To serve, transfer it to a cutting board and let it rest for 2 minutes. Cut the meat off the bone. (Return the bone to the fire to char it, then serve it separately.) Cut the now boneless steak crosswise and slightly on the diagonal into 1/2-inch thick strips. Serve with a well-aged Rioj a and get ready for some of the best steak you’ve ever tasted.

Recipe and Article from Website Newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.

We like to rest it in a little Garlic/Ginger/LiteSoy/butter mix and flip it in the middle of the rest period.

Gotta go eat!

fishgriller@yahoo.com

www.onlinegrilling.com

Chef Kurt at the Sportsmans Show

2010-01-04T10:40:00.000-08:00

I will be at the Sportsmans show in Redmond with Camp Chef.

This show is running the first part of March, for more information:

REDMOND SPORTSMANS SHOW

From The Field to the Grill

Online Grilling Site

fishgriller@yahoo.com

www.fishgriller.com

review: RED FEATHER snowshoe Conquest Injection Molded!

2009-11-24T16:01:00.001-08:00

Camp Chef Mountain Series Stoves

2009-11-04T16:34:00.001-08:00

Thanks for cooking these last nigt! Here is the recipe

2009-10-23T14:10:00.000-07:00

Must have wine aerator from Amazon.com

2009-10-11T16:15:00.000-07:00

I found a very worthwhile gift for anybody who serves red wine with steak.

Wow it really works.. Found this video that really shows it well.

Also best price on the web with free shipping.

The Vinturi Wine Aerator is the longest selling and most popular wine aerator on the market. I give this product a favorable review in this short clip.

Click to view!

Wine MUST HAVE GIFT

Why didn't I think of this!!!

Grilling steak tips...

2009-10-07T18:42:00.001-07:00

Grilling Steak Tips – Win Hearts with Succulent Steaks
by: Chris McCarthy

Count the number of times you stared at the mere sight of grilled steaks and barbecues served on the table! Actually, it is all ‘the doing’ of the great Grilling art that gives BBQs and steaks their irresistible flavors and looks. You too can dish up lip smacking, shapely steaks if you follow some infallible steak grilling tips. By the way, grilling is not just a process, it is more about preparations and involvement, as you will understand from the following steak grilling tips:

Going ahead with the practical details of the grilling process, the first thing you will have to ensure is the quality of the raw material. Regardless of whether you are grilling fish or beef shoulders, tenderloin or sirloin steaks, the bottom line is fresh raw materials make the best steaks.

Steaks or fillets in the range 1.25 inches to 2.25 inches grill well. A little fat enhances the taste of a bar-b-q but too much of it causes the meat to shrink. Fat, likewise, adds to the palatability of the grilled steak, but then it also increases health risks. Therefore, a healthy tip would be to remove excess fat.

The next sets of steak grilling tips are regarding seasoning processes. You can season the steak with salt and pepper however, some prefer vegetable oil brushings along with salt and pepper seasoning or bbq rubs . Leaving the seasoning-coated steak for 30 minutes at room temperature will treat the meat, making it tender and augmenting its natural flavor. Two tablespoons of melted unsalted butter added to the seasoning will give the meat extra delicate flavor.

Now, getting down to the real grilling business, the first tip for you would be regarding the grill itself. You need to preheat the grill before placing the fish or meat steak. Follow this with oiling the grates if you are grilling some meat steak. For a fish steak, you can place a thin hole-poked foil on the grates, thus preventing the fish from sticking.

The most important section of steak grilling tips deal with ‘the doneness’ of the steak. A rare-done steak has tender, soft core enveloped in a seared outer layer. A medium-done steak is more evenly cooked with a brown exterior and semi-firm inner layers. Well-done steaks, on the other hand, are firm to the core.

The best way to ensure that a steak is cooked to your desired degree of doneness is to use a thermometer. Do not use forks or spatulas. They would puncture the steak causing the juice to flow out. A rare-done meat should be ready by the time the thermometer reads 140° on the Fahrenheit scale. Similarly, the ideal temperatures for medium-cooked and well-cooked steaks are 160° and 170° respectively. Remember, the cooking process continues even after you take the steak off the grill.

Equipped with these steak grilling tips you will be able to floor your guests. It would be worthwhile to keep some extra servings ready, for your guests might ask additional helpings of succulent grilled bbq sauce and steaks.

About The Author

At InsaneChicken's Hot Sauce Store Chris McCarthy will help you explore the world of gourmet hot sauce and bbq sauce from around the globe.

http://www.insanechicken.com/

Special product with Free shipping online at our Grill Store

The New ICEtrekkers are here....

2009-09-25T17:58:00.001-07:00

The Wait is over, the ICEtrekker Diamond Grip is now available.

I had a chance to get my hands on the newest Diamond Grip Ice Cleats, these are not your girlfriends Yak Trax. They have much more bite and have a rubber top that will surely hold to your shoes or boots. They have improved the design from the ULTRA TREKKERS which looked cool but tended to roll and not hold like these.

This new design has a Diamond bead that heavy duty like a link in a car snowtire, it is designed to spike into the Ice or Snow...

Here is the copy from the Manufacturer with my comments:

The greatest innovation in Ice Cleats is the Diamond Grip Chains

Great on Snow, packed Snow, and Ice High performance Ice Trekkers

Sturdy rubber sling designed to hold to your shoe and maintain flexibility in sub zero temperatures.

ICEtrekkers are the ultimate ice cleats

I think they said it all, they may have forgot it looks cook also!

Best place to buy:
ICEtrekkers Shoe Diamond Grip AMAZON get FREE SHIPPING!

_________________________________________

How does it stack up to the other brands: Kahtoola Microspikes

Well they look similar, I am not getting the red, it looks like they are also twice the price.
__________________________________________

Compared to: Yaktrax Pro Traction Cleats for Snow and Ice

These look a bit more light duty, I have put these on they are more for the Car to the front door and not for any activity or walking. Is it just me or does this look like "Hannibal Lectors" Mask!

___________________________________________

Compared to: ICEtrekkers Shoe Chains NEW

These are a great deal for a Under $20 Chain with a quality rubber strap top that will stay on your shoes. These are not as grippy as the diamond grip but a nice price!

____________________________________________

If you are out in the Snow - Ice - Freezing Rain - or just want to have a pair in the glove box for emergency, Chef Kurt says "better safe than sorry" if you have an item we didn't mention or compare, let me know fishgriller@yahoo.com

www.fishgriller.com

And dont forget the store is powered by AMAZON.COM

Deserts on the Dutch Oven Camp Chef Style

2009-08-24T13:10:00.000-07:00

OUTDOOR CHEF KURT gave the kids at WILD WINDS RANCH a clinic on dutch oven cooking by making a couple of baked items.

I fired up the briquettes and got them going .

We used a double batch of brownie mix and a cherry chip cake double batch too.

Just oiled up my dutch oven pots good and warmed them up good and then poured in my mixes.

The kids almost got in a fist fight over who was going to lick the bowls.

Then I put my briquettes on top and bottom and waited for the magic to happen.

It took less than an hour and I had 2 beautiful baked dutch oven cakes .

The kids were very interested to taste the finished product so I iced and wrote on the cakes and it was game on .

the kids LOVED the cake and brownies so we taught them a little about dutch oven cooking they can use for a base of info when they want to try it for themselves.

OutdoorChefKurt Fishgriller

New travel our best deal finds CLICK

From The Field to the Grill

www.onlinegrilling.com

Review: Gear Test Northstar Duffle bags, real Heavy Duty!

2009-08-12T12:03:00.001-07:00

The Nice folks over at Northstar Sports in California, are getting into BBQ grill covers and currently have a great line of Duffle or Gear bags and the Gator bags.

They are going to be also reviewed this month. We received samples of the Gear Bags to test and they are super heavy duty and can hold a ton of stuff.

Here is a sample of the review, more at Onlinegrilling.com

Northstar Sports Duffle Gear bags

Gear Bags Northstar Sports is based out of California. They are making a better gear bag that will hold up to years of abuse! all heavy duty from top to bottom.

We are going to review two more new items they have a HD grill cover and a Gator Bag
Features: SD Sport Gear/Duffle bags

* Two Sizes in the Medium gear bags 12 x 24 and 14 x 30
* 1050 HD Tuffcloth
* Giant #10 zipper
* Wrap around straps

Overall Rating 5/5

Why do we like it?

These are designed to be multi function universal bag, not a lot of flash and logos, just quality rugged construction, The 1050 HD Tuffcloth looks ready to hit the battlefield, it reminds me of the first time we saw Ballistic cloth, without the high price.

I always like a jumbo (they call it construction grade) zipper because you can always stuff one more item in the bag.
What would we change on it?

Our testers liked the larger 14 x 30 size because it was small enough to store away and the 12 x 24 bag felt a little bit short for a weekend trip. However, the kids could easily use this as a overnight bag.

Overall it was a great bag and the price was nice.
Where can I get One?

It is available at many larger independent Sporting Goods stores, not yet at Amazon.com

Get current pricing and dealer information

NORTHSTAR WEB PAGE

I also posted a picture of the gator bag on the top, it has a "always open" system to fill it up easily!

Camp cooking videos...

2009-08-11T17:58:00.001-07:00

Gotta love cooking outdoors, when the cast for your video is the neighboring campers!

Check this out..

Chef Kurt on the run going back to wild winds ranch to do some cooking...

fishgriller@yahoo.com

Steak Myths......... could not have said it better!

2009-08-09T11:12:00.000-07:00

STEAK FROM HELL MESQUITE GRILLED STEAK WITH FIRE-CHARRED TOMATO SALSA

2009-07-31T14:24:00.000-07:00

STEAK FROM HELL
MESQUITE GRILLED STEAK WITH FIRE-CHARRED TOMATO SALSA

This recipe comes from an unassuming steakhouse in Juarez, Mexico, called Mitla. Mitla’s steaks owe their extraordinary flavor to the fact that they’re cooked over blazing mesquite logs. You can approximate the flavor by tossing a couple cups of soaked mesquite chips on a backyard barbecue grill. The fire-charred salsa reinforces the smoky flavor of the beef.

Source: The Barbecue! Bible by Steven Raichlen (Workman, 2008)
Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.

STEAK FROM HELL
MESQUITE GRILLED STEAK WITH FIRE-CHARRED TOMATO SALSA
Method: Direct grilling
Serves: 4

2 to 4 chiles de arbol (4 give you a nice heat)
2 large ripe tomatoes
1/3 medium onion, sliced
1 clove garlic, sliced
3 tablespoons coarsely chopped cilantro
1 to 2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
4 T-bone steaks or sirloin steaks (each about 3/4-inch thick)
4 large or 8 small flour tortillas

You’ll also need:
2 cups mesquite wood chips, soaked in cold water to cover for 1 hour, then drained (optional)

Soak the chiles in a bowl of warm water until pliable, about 20 minutes. Meanwhile, set each tomato directly on a gas stove burner and roast it over high heat until the skin is charred and blistered on all sides, 6 to 8 minutes in all. (Or do the tomatoes in a previous grilling session.) Transfer the tomatoes to a plate and let them cool.

Drain the chiles and remove the seeds if you prefer a milder salsa. Place the chiles in a blender with the cooled tomatoes and the onion, garlic, and cilantro, and process to a coarse paste. Add the lime juice and season with salt and pepper to taste. Transfer the salsa to a serving bowl.

Set up the grill for direct grilling and preheat to high. If using a gas grill, add the wood chips (if using) to the smoker box before preheating.

When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Salt the steaks generously on one side. Arrange the steaks on the oiled grate, salt side down, and grill, turning once with tongs, until cooked to taste, 2 to 4 minutes per side for medium-rare. Transfer the steaks to a platter and let rest for 3 minutes.

Meanwhile, arrange the tortillas on the grate and grill until soft and pliable, but not browned, about 20 seconds per side. Serve the steaks with the tortillas and the salsa on the side.

please try this recipe and post a comment to how it goes....

Now I am Really hungry..

fishgriller@yahoo.com

Green Minimal packaging at Amazon.com

2009-07-24T16:54:00.001-07:00

What a great idea,

Amazon.com has come up with a packaging option where they don't give you the regular retail packaging that is Hard to open and not very environmentally friendly.

Here is the page Easy package GO GREEN

many of the items on this page get free shipping on $25 and that is the best around.

Check it out and let me know if you find something new.

Fishgriller.com