Wednesday, November 9, 2016

Wednesday, November 2, 2016

Wednesday, October 26, 2016

Wednesday, September 28, 2016


     We have a winner for this giveaway! Thanks to everyone who took the time to watch our video. Congratulations to Alycia.
     Alycia when you get a chance to try out the loaf pan please come back and leave a comment.
     This give away was a great success. We plan on more in the near future so please subscribe to the email on the website for notification to future giveaways.

Thursday, September 22, 2016

Sneak Peek Cast Iron Give Away

Next week we will be holding an amazon giveaway for a Lodge cast iron loaf pan.
If you want to be notified when the give away goes live subscribe to the email at the top right of the post page. We plan on more give away items in the future and they will be posted here first. Email subscribers will be among the first notified.

Wednesday, August 24, 2016



Its pork belly, what can I say. It was great on the street tacos we made. It is very rich you only need a little to be totally satisfied. BTW this is not very spicy at all.

Wednesday, August 17, 2016

Wednesday, August 3, 2016


A few highlights from our latest camping trip, great scenery and a few thunderstorms, cool cloudy days, no bugs , and moonlit nights.
Just what we needed.

Wednesday, July 27, 2016

Camping Cooler Hacks

Tips on how to get the most performance out of your cooler. Follow these tips and you should make it for five to six days depending on the temperature.
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Dutch Oven Easy Biscuits

This is a great way to practice baking in the Dutch Oven. we use a dollar store biscuit mix. If they don't come out right for you make another batch they are inexpensive and pack well.

Wednesday, July 20, 2016

Dutch Oven Boneless Stuffed Chicken

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If you make this in camp, they will be lining up for supper.
1 - 4 to 6 lb. chicken (stuffed)
2.5 lbs. of Yukon gold potatoes
1 lb. carrots
1 large sweet onion
1 lb. Brussels sprouts
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Rosemary
½ teaspoon Thyme
3-4 cups of your favorite stuffing
Place trivet into the camp oven. Center stuffed and trussed chicken on trivet. Cut the potatoes in half, cut the carrots into 1 inch pieces, and cut the onion into ¼ inch wedges and place in the oven around the chicken, add seasonings. Add Brussels sprouts.
Outdoor method: Place 10 coals under camp oven. Place 25 coals onto lid of camp oven. Check after 1 hour. Add new coals cook until chicken internal temperature is 180 degrees.
Indoor method: Place in preheated 400 degree oven cook until chicken internal temperature is 180 degrees.

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Click Here to Print or Download 

Tent Stake Hack

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If you have ever tripped over a guy line, or accidentally ripped one off of your tent, check this really cheap hack out.
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Wednesday, July 13, 2016

How to Stuff a Whole Boneless Whole Chicken

A quick video showing how to stuff and lace up a chicken. Oven ready. Everyone will like this one.

Buy One Get One Free or why BOGO is a NOGO

A short video explaining how retailers use  marketing strategies to target consumers with complex advertising to appeal to psychological triggers.

Thursday, June 30, 2016

Dutch Oven Fudge Brownie Cupcakes

This is an easy desert made with a boxed fudge brownie mix. Makes 9 cupcakes. Follow the directions on the package. 

After you have the batter thoroughly mixed, add it to the muffin pan with some paper liners in it. It does
fit inside the Dutch oven. Fill the cupcake liners three quarters full and put one Maraschino cherry
on top of each one.

Wednesday, June 29, 2016

Dutch Oven Pork Spare Rib Meal

Today we are breaking out a lot of cast iron. Come and join us for this "Dutch Oven Meal" that serves 4. This would be great meal to celebrate Independence day.
2 slabs of pork spare ribs, about 5 lbs.
Your favorite dry rub
4 large carrots
1 Large white onion
1 red bell pepper
4 cloves garlic
1 jalapeno pepper
1 bottle of dark beer (12 oz)

Place the braising vegetables into the camp oven along with the beer. Shingle the spare ribs on top of the vegetables bone side down. Place 9-12 coals under the camp oven and 15 to 16 on the top. After an hour or when the coals are used up check to make sure the ribs are above the braising liquid. Re-arrange as necessary. Add the same amount of new coals as before. After 2 hours rearrange the ribs so that the meat side is facing up and place 16 coals on the top and none on the bottom. After 3 hours your ribs should be tender and completely cooked.

Wednesday, June 22, 2016

Dutch Oven Spinach Cheese Bread

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Our version of a classic spinach and cheese stuffed bread roll. As an appetizer or a great side for a pasta dish. This will be a hit in any camp.
1 - 8 ounce package of room temperature cream cheese.
1 – 16 ounce package of chopped spinach
1 ½ cup of grated mozzarella cheese
6 cloves of finely diced poached garlic
4 strips of chopped fried bacon
Dough of your choice
We used:
3 cups all-purpose flour
5/16 oz. package of fast rise yeast
2 teaspoons salt
½ teaspoon baking powder
14 fluid ounces of water
Mix dry ingredients with water. Cover and let rise in a warm draft free area for 3 hours, overnight is better.
Punch down dough and knead for several minutes.
Place smooth dough ball in an oiled bowl. Cover and let rise again for 1 hour
Directions: Drain the spinach thoroughly (use a flour sack), combine cream cheese, mozzarella, garlic and bacon in a mixing bowl. Add the spinach to the mixture and mix. Roll the dough into a rectangle shape about ½ inch thick. Spread the spinach and cheese mixture onto the dough leaving about an inch around the perimeter. Roll the dough into a loaf and place in an oiled 9 inch pie pan. Cover the dough and allow to rise in a warm draft free place. After 30 minutes make 6 slits into the top of the loaf to allow steam to escape.
Bake at 400 degrees until internal temperature is 210 degrees. 45 minutes to 1 hour.
Remove from baking dish and let cool before cutting.

Wednesday, June 15, 2016

On The Lid # 5 Pancakes

We whip up some tasty pancakes with sausage and warm real maple syrup. This is as easy as it gets for a camping breakfast. Dutch oven

On The Lid # 4 Scrambled Eggs & Hash Browns

Part 4 of a video series that shows different ways to cook using the lid off of your dutch oven.

On The Lid # 3 Breakfast Buritto

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A quick and hearty breakfast , pass the Tabasco please. I would like some more coffee too! Dutch oven.

On The Lid # 2 Flat Bread

A quick and easy recipe for flat bread you can make in camp. Dutch oven.

Dutch Oven Lid Spacer

A how to build Video. Step by step on how we build a spacer from a coffee can so we could use the dutch oven lid upside down like a griddle on a single burner camp stove.

On The Lid #1 Bacon & Eggs

Part 1 of a video series that shows different ways to cook using the lid off of your dutch oven.

Wednesday, June 1, 2016

Dutch Oven Banana Camp Bread

This is a good recipe to get your kids into dutch oven cooking. Or you could make it in your oven at home. It is inexpensive and easy to make.  If you make it at home preheat your oven to 400 degrees F. 15 to 20 minutes cook time.

Wednesday, May 25, 2016

Dutch Oven Apple Wood Smoked Chicken Noodle Soup

Save this cook for a day when you are not in a hurry. There is nothing difficult about preparing this soup. It just has several steps. I will say that is well worth trying. The smoking of the soup just adds something special.
1 whole chicken approximately 3 ½ lbs.
4 quarts of water
2 large sweet onions
8 stalks of celery
1 1/2 lbs. of carrots
4 cloves of garlic (minced)
3 ounces of canola oil
2 tablespoons of Salt
1 tablespoon Pepper
Put the canola oil in the oven. Brown 1 coarsely chopped onion for a few minutes. Add one teaspoon of salt. Place 3 inch sections of carrot and celery (from 3 carrots and 3 celery stalks) in the dutch oven. We are building a bed for the chicken to sit on while smoking and braising. Place the whole dry chicken on the bed of vegetables.  I tied the legs together and left a small loop of string just to make it easy to handle, not necessary though. (do not season the chicken) add water to the top of the vegetable bed.
Start with 12 coals on the bottom of the oven lid off and  add a handful of Applewood chips to the coals and place the feed pan on top of the other feed pan the oven is sitting in upside down with a small slit to allow some of the smoke to escape. This will allow the chicken to take on the smoke flavor. Note: do not use new feed pans until all of the preservative oil has been burned off. These ones I am using are several years old and have no residue on them, I know the pans are galvanized but we are just smoking here at a low temperature. If you are concerned cover with aluminum foil. The chips will be done smoking in about ten to fifteen minutes. Remove the top feed pan and adjust the water level to the top of the vegetables place on the dutch oven lid and add 20 new coals to the top. Braise the chicken in the oven until the coals are dead (about an hour). Remove the chicken and let it cool.
Start another 10 coals in the chimney. Remove all of the meat from the chicken and place the skin, bones, and carcass of the chicken back into the dutch oven in the braising liquid. Add 1 1/2 quarts of water and place the 10 new coals to the bottom of the oven. Place the clean lid back on the oven. Bring the liquid to a simmer (do not boil the liquid) you will need to adjust the lid opening to accomplish and regulate the simmer. After an hour add another set of ten new coals under the oven. Repeat this step again. After the second hour remove the bones and vegetables and discard them. Strain the braising liquid and now you have a smoked chicken broth for the soup. Let the stock cool slightly and skim all unwanted fat from the top. Add the broth (approximately a quart) and 1 quart of water back to the dutch oven. Add 2 1/2 cups of carrots, x1 1/2cups of celery, and 1 large diced onion and 4 cloves of minced garlic, 1 tablespoon of pepper to the broth.  Now place the 10 new coals to the bottom of the oven. Bring the broth to a boil (lid on) and then remove or adjust the lid for a simmer for 30 minute or until the carrots are cooked to your preference. Add the chicken meat and one pint of water back to the oven and continue to simmer for 20 minutes. Salt and pepper to taste.  Add 6 ounces of egg noodles to the oven and simmer until noodles are cooked thru. Serves 6 easily. Total time cook time approximately 4-5 hours.

Tuesday, May 24, 2016

Butchering a Beef Tenderloin - Part 1

A How to video on amateur home butchery to save money at the grocery store. This is a 2 part video. We try to keep the pace up but still explain the finer points and give tips to make this task easier for the first timer. Note this cryovaced tenderloin already had the chain removed. In part 2 Dragon attempts this task for the very first time.