QUICK! Get Dinner On The Table!

The Orion Smoker/Cooker Saves Dinner

Have you ever been in a situation where you have to cook a meal for a large group of people and had little or no warning and very little time to cook it?  Or are you going on a hunting or fishing trip with your buddies and it is your turn to cook dinner that evening for everyone? You want to cook something that everyone will like and have plenty of it. What to do?   If so, then you may find some merit to this article.

To begin with I have been in both these situations.  A while back my wife and I got a call from my sister to say she and some friends were passing through our area on their way back home from a church outing and she wanted to stop by and see us.  We said we would love to see her and her friends, which turned out to be about 10 to 15 people in all, who were coming in at about dinner time. 

“Hi sis,--you are,--yes, we would love to see you.  When will you get in here?  Oh-about an hour and a half from now—ah, have you had dinner?  Nooo, we can put something together for everyone.  See you then—Bye.” 

In this case no time to do much planning, shopping or cooking.  We punted and made spaghetti with meat balls.  I ran to the store for enough noodles and salad fixings to feed every one, while the wife started the sauté.   This worked out for us and dinner was served about two hectic hours later.

When it was my turn to cook dinner for my hunting group on our lease in Texas, I did a purity good job with the dinner that I started cooking just after lunch when everyone else was taking a nap before going out to hunt again that evening.  When they left, I was still cooking dinner, which I served that evening when they got back from the evening hunt. 

I was just a little frustrated knowing that I had to give up that evening’s hunt to pull my share of the trips KP, cooking the evening’s meal on one of only five days we were out in Texas.   This frustration drove me look in to ways to speed the cooking time, while providing plenty of good food and getting me out the kitchen and into the woods looking for Mr. Buck.

 I found several short cuts then that save me from the situation my sister presented me with and many an hours of hunting in the future.  I continue to look for the faster and easier ways to do it.  One of the things I recently found is the Orion Smoker/Cooker, which is a Smoker, as well as a Convection cooker.   The time it took to fix the evening meal after I had gotten back from hunting that evening was fast and really wowed my buddies.  Dinner was served about the time they had finished cleaning that evenings deer, about an hour and a half.  The Orion is something that can save one a lot time in a pinch and products mouth watering meals.

The Orion Smoker/Cooker http://www.basspro.com/Orion-Charcoal-Cooker/product/65493/. provides that slow Smoking/Bar-B-Q-ing results in a fraction of the time.  It’s a simple 3 step process that really works with wowing results.

  1. Load the cooker with the food to be cooked and place the charcoal in the top and bottom rings.
  2. Light the charcoal and start the timing as recommended by the manufacture for the food being cooked.
  3. Remove the food from the cooker at the end of the recommend time and eat.  Simple as 1, 2, 3.

For example:  Cooking 6 racks of ribs in an hour and fifteen minutes. 

Prepare the ribs with your favorite dry rib rub, place zip-lock bag and allow marinating overnight in the frig.  Then place the ribs in the cooker on the hangers as recommended by the manufacture.  Place the top on the cooker and load the charcoal rings with charcoal.  Light both rings of charcoal starting with the top ring and then moving down to the lower ring.  Start the cooking time when the top ring of charcoal is being lite and No peeking after that.  Messes up the cooking timing.  When the hour and fifteen minutes are up, remove the top of the cooker carefully using a pair of heat resistant gloves (be very careful, the cooker is very hot and it will get you if you are not paying attention to what you are doing).   If you want to cook lesser amount of ribs.  Say only 3 racks of ribs, the time changes to about an hour of cooking time. 

Some people like them cooked a little longer than that (ribs falling off the bone) and cook them for about an hour and a half for 6 racks of ribs.  I found this made the ribs difficult to remove from the cooker because they were literally fell apart.  Either way, served with garlic bread, some good creamy coleslaw, baked beans and my favorite BBQ dipping sauté, these were some of the best ribs I have had. 

A couple of tips for you.  I found the self lighting charcoal tends to work best with the Orion.  If you want to use smoking chips, they can go in the bottom on the out side of the water pan.  You can also go on line for more cooking recipes at the Orion cooker’s web pages where many of their patrons post their comments and receipts at http://www.theorioncooker.com/Community/oc.php.   

Find other cooking options on the Bass Pro Cookware Blog Page

Happy trails and good eats to you and yours.

Wes. P--Camping dept.

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National Barbeque Month

May is National Barbeque Month! Some of us cook outside year-round and others just opt for warmer times. No matter when you fire up the grill, here are some simple tips to remember:

1. Grilling is fast and quick and what most people relate to - burgers, hot dogs, brats, and chicken. Barbequing is long, low, and slow - chicken can also be done this way, but also think ribs, pork butt, and the likes. However, barbeque is also a gathering of people outdoors eating food that has been cooked outdoors.

2. Whether you're using gas or charcoal, pre-heat and clean the grate first. Getting the grill as hot as possible will make it easier to brush off the racks with a grill brush. Long-handled grill brushes work best...just that much less singing of the knuckles!

3. If you do use charcoal, use a charcoal chimney to get your briquettes started. No lighter fluid to interfere with your taste buds!

4. Oil your grill rack. Use paper towels with oil and hold them with tongs, gently rubbing across the hot grate. This will lessen the chances of food sticking.stuffed jalapenos

5. Know the temperatures you need to reach. Cook to safe temps, but don't overcook. If you don't know proper temperatures for meat, check out this previous blog post.

6. Have the right cooking equipment:  An instant-read thermometer (so you get the aforementioned correct temps!), charcoal chimney, tongs, spatula, grill mitt. Use tongs and not a fork...you don't want to lose the juices from anything that you're cooking by poking and sticking it! Spatulas come in different widths, so whether you're flipping burgers or flipping a fish, you can flip with grace and without fear of failure! Grill mitt - get a good heavy-duty grill mitt. In fact, the Lodge Dutch Oven gloves work equally well for handling hot accessories or even hot, foil bundles of steamy veggies! Additionally, you might pick up some handle covers which are good to use on baskets, cast iron, etc.

7. Bearing in mind that ANYTHING can be cooked on a grill, with direct or indirect heat, you may want some accessories for cooking various items. For example: Cedar planks (for "smoking" salmon, walleye, or your fish of choice), a smoker box to provide a nice smokey flavor when desired, a grilling basket - the kind you can flip is very handy - a gDirty Rag Chickenrill wok, and a grill grid. These are for cooking new potatoes and other item that would fall through the grate, and a beer can chicken cooker (you gotta do a beer can chicken!). Last, but not least, heavy duty aluminum foil. You can cook many items, like cabbage, new potatoes, asparagus, and stuffed peppers, in a nice foil bundle.

8. Seasonings! This is a MUST HAVE in my book! You can buy pre-mixed rubs and seasonings, or make your own concoctions. Don't be afraid to experiment with combinations. You can't go wrong with the basic seasonings of garlic powder, Smoked and/or Hungarian paprika, onion powder, fresh ground black pepper, oregano, thyme, dry mustard, a little cumin, and celery salt. But, that's just the tip of the iceberg...many seasonings await you!

9. Start with some basic ideas or recipes. One of the best places to find some ideas is right here in our blog! Just look for the Outdoor Cooking Primer Recipes! Here are some to get you started:

Dirty Rag Smoked Chicken

Grilled Pineapple Mango Salsa

Garden Grilling

Mexican Pork Tenderloin

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Smokers: a Great Way to Cook

What is smoking?  Smoking meat is exactly what it says.  Flavoring meat with smoke.  You don't have to get a huge smoke house, the strength of the flavor depends on how long it is in the smoker,  and the thickness of the smoke.  Here are some reasons to smoke your meat:

Smoking kills certain bacteria and slows down the growth of other bacteria

Smoking prevents fat from developing a bad taste

Extends shelf life of the product

Improves taste and flavor of meat

The color of the meat looks better.  Meat will become a light brown, red or black.  This all depends on the type of wood used and the temperature.  Fish will have a beautiful golden color.

The Masterbuilt Extra Wide Propane Smoker has a wide leg pattern for stability.  Very durable with push button ignition.  This easy to use unit has a locking full size door and 1333 square inches of cooking space.

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If the extra wide smoker is a little too large for you, consider the Masterbuilt Two Door Propane SmokerThis has 717 square inches of cooking space a cool grip spring door handle.  It comes with a removable waterbowl, wood chip tray and drip pan.

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 The Bradley Original Electric Smoker is capable of smoking hot and cold.  Roomy with four designed racks that will not tip when pulled out. 

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Need a unit that cooks fast?  Then you need to take a look at the Orion Charcoal Cooker.  This unit cooks with smoke, steam and convection heat.  You can cook a 20 pound turkey in 2 hours and 15 minutes.  Low maintenance with 3 cooking grates, it also comes with a poultry stand, lifting handle and 3 rib hangers.

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You can use your smoker during Spring, Summer, Fall, and Winter.  So stop on by and ask our Camping associates any questions you may have.

 

 

Robin Piedmonte - Events Coordinator

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Outdoor Cooking Primer - Crawfish and Shrimp Boil

Lance BakerWhat does a pro staff bass fisherman from Tennessee do during the Iowa winter months if they don't like to ice fish? They cook warm food! Bass Pro Shops Altoona Pro Staff member Lance Baker shares his "recipe" for his Crawfish and Shrimp Boil.

As Lance says, "The way us Southern folk cook is by TASTE, not recipe! Here is as close as I can get on directions!"

 

_________________________________Crawfish and Shrimp Boil

Crawfish and Shrimp Boil

Ingredients:

2.5 Gallons of Water

6 Bay leaves

2 heads of garlic

2 tsps Zatarain's® liquid crab boil

3 bags of Zatarain's®  Crab Boil bags

3 lemons (quartered)

4 oranges (3 Quartered, 1 halved)

15 new potatoes (white or red)

10 Corn on the cob

2 Onions (quartered)

½ lb green beans

1-2 lbs of smoked sausage (cut in 1-2 inch strips)

3-5 lbs crawfish (fresh or precooked)

2-3 lbs shrimp 6-7 (medium to jumbo pre-cooked or fresh)

Hot sauce to taste (Lance uses Tabasco)

1 tsp vinegar

Lemon pepper seasoning

 

 

First - MAKE SURE TO WASH ALL YOUR INGREDIENTS WELL!

To make the stock

Fill 5-gallon stock pot with 2.5 gallons of water. Add bay leaves, garlic, salt and pepper, crab boil, seasoning bags, 3 of the quartered oranges, both halved lemons, and potatoes and bring to a boil and simmer for about 25 minutes.

While the stock is simmering, take all your sausage and brown it in a pan, so it doesn’t fall apart when added to the pot and stirred.

Add corn, onions, green beans and let simmer for about 15 minutes on high.

Add sausage and continue simmering for 10 minutes.

Add shrimp and crawfish and bring back to a boil. Add in your desired hot sauce and the teaspoon of vinegar, which helps the crawfish meat come out easier.

Let all ingredients boil for about 10 minutes, stirring occasionally. This helps blend all the tastes together as one.

Now here's the fun part! Line a table with a PLASTIC tablecloth. Add newspaper right in the middle stacked up in a nice square to soak up water.

Drain all the liquid out of the pot, and the dump the food right in the center of the table. Take the remaining halved orange and squeeze the juice over the food. Sprinkle with the lemon pepper seasoning.

Then dig in! No utensils or plates required...just a lot of NAPKINS and COLD BEVERAGES!

Once the feast is complete just ROLL UP the entire plastic tablecloth and throw away! DISHES ARE DONE! That’ s a guy's way of cleaning up!

 

Editor's Notes:

This is a great idea for camping, backyard get-togethers, or family gatherings! 

Lance says this recipe serves about 10 people, but he has used containers as big as a garbage can before...just make sure to use a clean one! This is perfect to make with a Bass Pro Shops aluminum fish fryer over a propane cooker, too. You can do it over an open fire, too. Lance stresses the key is the simmering, so that everything has a chance to really come together flavor-wise.

You can use frozen or fresh crawfish and fresh or frozen shrimp (peel on or unpeeled). Of course, a true Iowan would strive to use good old Iowa sweet corn. Unless you've frozen whole corn on the cob in the summer, that's going to be hard to do in the winter.

Called a Low Country Boil in some parts, most recipes have variations on the theme...shrimp, crab, crawfish, smoked sausage, kielbasa, Old Bay , Zatarain's, or Tony Chachere's.

 

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Outdoor Cooking Headquarters

jamesOne of our recent in-store promotions called for cooking demonstrations. Our Camping Manager, James Fleullan, really showed off his cooking skills over the four-day event, preparing sample size portions of chicken nuggets, chicken wings, chicken tenders, french fries and jalapeno poppers, using equipment, spices and condiments sold at your local Bass Pro Shops!

The unique Orion Cooker was a big hit. The combnation smoker/convection cooker uses indirect heating methods to create convection currents, producing moist, tender meat. Our Camping Department also used the Bass Pro Shops Fish Fry Kit for their deep-fried options.  The 12" fry basket held a generous amount  of food, particularly french fries!  We used Cajun Injector Turkey  Gold peanut oil blend (cholesterol-free and no trans fat). The oil blend has a neutral flavor, so you can use it to fry any item and the properties of the blended oil keeps it from breaking down or burning at high heat.

We had a number of our barbecue sauces available for sampling as well.  Some of the more popular brands included sriracha, Budweiser Smoked BBQ Sauce,  and the Bob Timberlake Apple Cinnamon and Habanero Honey barbecue sauces. The fries and chicken were seasoned with KC Butt Spice (featuring brown sugar and savory spices) and Plow Boys BBQ Fin & Feather Grill Rub (featuring garlic, onion and chili pepper), as well as Tony Chachere's Original Creole Seasoning.crowd

The cooking demos were a huge success during the event and gave our shoppers the opportunity to see the equipment  being used.  This gave us the ability to answer detailed questions about the use of the products, how they work, etc.  The sampling and use of different equipment, such as the Bass Pro Shops Better Breader Pan, allowed our guests to touch and literally taste some of our products.  For more information on any of these products, visit the Camping Department at your local Bass Pro Shops.

www.facebook.com/bpsmacon

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Spring Fryers

Spring Fryers

 

The weather is beautiful, spring is here and what better time to get out into the great outdoors.  fryerAnd that is just what my family and I did last week.  My sisters and their kids all have campers (not me) so we decided to meet up at one of the local state parks and make it a family weekend of fishing and camping.  My youngest sister has this really great camper that has a space in the back for all of their camping and tailgating toys.  It’s called a Toy Hauler.  Well, what made it so great for our family weekend was she brought her smoker and her fish fryer along all tucked up nice and neat in her little toy camper.  Saturday my mom and I spent all day on the bank fishing while the guys were out on the boats.  My sisters don’t care much for fishing so they spent most of the day hiking and biking with the kids.  That evening, we all met up together where the campers and been put together to form a big square.  We had a big campfire, played guitars and sang songs just like we did when we were kids.  Then it was down to business.  All those fish we caught during the day had to be filleted and fried.  That fryer my sister brought along really came in handy.  Turns out, she got it from Bass Pro Shops.  I checked and found out Bass Pro Shops offers a great deal on our Aluminum propane fryer combo.  It comes with everything you need to get cookin.  With items such as a 10.5 quart aluminum pot, light weight strainer basket with a cool touch handle and rear clip for easier draining, 18” tripod stand with 3 stable legs, 58,00 BTU cast iron burner, CSA-Approved regulator and hose (propane tank not included) and 5” deep fry thermometer.  This item is very powerful, easy to use, move around and is affordable.  Regularly priced at $49.99, but it is currently on sale for $39.99 until March 31st.  So come on down and check out our great deals.  You can also check it out on line at http://www.basspro.com/Bass-Pro-Shops-Propane-Cooker-with-Aluminum-Pot/product/10205245/

 

Camping Department

Denham Springs BPS

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Deep-Fried Catfish - A Southern Taste Treat!!

Don't think you have to have a fancy fish fryer set up to enjoy frying up your catch of the day.  A cast iron skillet works perfectly well.  The Camping Department, at Bass Pro Shops, carries a variety of cast iron skillets and Dutch ovens by Lodge Cast Iron.

Here is a recipe for Deep-Fried Catfish, from the Lodge Cast Iron Cookbook, available in our Gifts Department:

Deep-Fried Catfish

serves 10-12

1 gallon canola oil                                                                  Salt and freshly ground black pepper

1 gallon canola oil                                                                  1 small jar yellow mustar

2 cups all-purpose flour                                                         Lemon wedges for garnish

3 cups cornmeal

5 pounds of catfish fillets, all cut to about the same size

  1. Mount a 17-inch cast iron skillet on a propane burner. Fill the skillet two-thirds full with the oil. Heat the oil to 360 degrees (it's best to use a deep-fry thermomether to check the temperature.)
  2. Combine the flour and cornmeal in a clean paper grocery bag. Arrange the fish fillets in a single layer on wax paper-lined baking sheets. Season both sidesof the fish with salt and pepper to taste. Brush each piece on both sides with about 1/2 teaspoon of the mustard. Drop each fillet into the flour mixtureand shake the bag to coat well.
  3. Before you start frying, have another clean paper bag lined with several paper towels and a slotted spoon ready at the cooker.
  4. Place the fillets, one at a time, into the hot oil. Be careful not to overcrowd the pan or the temperature of the oil will drop and you won't get crispy fish. Using the slotted spoon, remove the fish soon after they float but not until they have turned light brown. Place the cooked fillets inside the clean grocery bag to drain and keep warm. Garnish with lemon wedges.

LodgeYou can also fry French fries and hush puppies in the oil after all the fish has been cooked. Serve it up with coleslaw, tartar sauce, and ketchup. If you like, you can substitute Zatarain's Fish-Fri for the flour and cornmeal.

Head over to Bass Pro Shops before your next fish fry. Stop in our Gifts Department to pick up a copy of The Lodge Cast Iron Cookbook, then head over to our Camping Department to pick up the cast iron skillet of your choice, oil and seasonings. You can find it all at Bass Pro Shops!

http://www.facebook.com/bpsmacon

 

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Product Spotlight: Cajun Fryer by R & V Works

Cajun Fryer by R & V WorksFish fry! It's that time of year!  If you're looking to fry large quantities of fish, these large-capacity propane cookers may be your answer!  Excellent for churches, schools and other organizations, or just really large family gatherings!

The 8.5 gallon Cajun Fryer pictured here features: Fryer baskets

  • Three nickel-plated, large capacity baskets with cool-touch handles.
  • A burner design that positions the fryer's heat source 6'' above the bottom of the oil reservoir at a 45 degree angle. This allows food and batter to fall to the bottom of the reservoir and not collect on the burner.
  • Reduced oil usage - the oil at the bottom of the reservoir never gets hot enough to burn or scorch the batter, keeping it clean to reduce oil usage by up to 70% over comparable fryers.Caddy

 

 

Bass Pro Shops Altoona also has a 6 gallon capacity fryer available and the single fryer caddy!

Check out www.basspro.com to see other capacites, plus the fryer caddy, also available at Bass Pro Shops Altoona!

 

Questions?  Ask here or connect with us at www.facebook.com/bpsaltoona or on Twitter @bpsaltoona!

 

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Fish Fryer Promotion at Worldwide Sportsman

Greetings From Worldwide Sportsman in Islamorada, Florida. We have been enjoying beautiful weather while most of the country has been cold and snowy.

this weekend we decided to promote our fish fryer kit sale outdoors. Sales associate Dan Ferguson volunteered to host our demonstration featuring the

Bass Pro Shops Propane Cooker with Aluminum Pot. It features a 58,000 BTU cast iron burner, 10.5 quart aluminum pot, strainer basket, 18" tall base and 5" thermometer.

This kit retails for $49.99 but is on sale for just $39.97. Cajun Injector's Turkey Gold 3 gallon cottonseed oil is also on sale for $24.97, regularly $36.99.

Fish Fryer Demonstration

Dan treated our guests to Uncle Buck's Hushpuppies and fresh Dolphin with panko or Uncle Buck's Hot and Spicy Fish Batter Mix.

They also got to sample Uncle Buck's Flaming Bass Habanero Sauce for an extra kick. Fortunately, there are frozen margaritas available at the Islamorada Fish Company,

only 40 feet away, to soothe the hot sauce burn. You just can't beat freshly fried Dolphin and hushpuppies at the shoreline of Florida Bay an a beautiful Saturday afternoon!

We're excited to see what's on the menu for next weekend.

 

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Summer Fun in September

Summer has gone by fast.  The kids will return to school in just a few days.  Everyone automatically assumes Summer fun is over.  The kids are trying to adjust to school and homework. Adults continue their everyday work grind.  Well, you can still enjoy that short time of year in September. You don't have to go far to relax and enjoy each other. 

Time to grab a few fishing poles, some bait, and head over to a local stream, pond, lake or creek and cast.

There is still plenty of time to get those perch, walleye, or bass which taste oh so good.  Now that I have your interest read on!

Once you get home let Bass Pro Shops help you get that dinner done in a fun and easy way.

Lets start out with Uncle Buck's Batter Mixes.  Uncle Buck has a wide variety of mixes and one is bound to appeal to you.  The Uncle Buck's Fish Batter is a hit.  This mix comes in Original and Hot & Spicy you can use it to bake, deep fry or pan fry so it covers all avenues.  Another Uncle Buck mix is the Beer Batter lightly seasoned mix.  This is great on all fish, but keep it going batter some vegetables, and french fries. Why the use for this is endless.  You could make your own State Fair concoction beer battered Hamburgs with beer battered pickles.  Ok, now I am getting carried away.  Back to a quick and easy dinner for the weekend. 

You say breading fish is messy!  Well Bass Pro has two items that keep the mess to a minimum and you and your kids will have fun.  The first is the Bass Pro Shop Better Bread Pan and the Bass Pro Shop Breader Bowl and Onion Blossom Maker.  Both items have a removable sifter to make it easy to lift the food out.  Both are dishwasher safe and you can use them for marinating too.

Here I go again, what about beer battered mushrooms, zucchini, sweet potatoes, and that blooming onion. Get those vegetables in!  Your kids won't even care if they are eating the vegetables when they are fried and they can help.   You can also get Uncle Buck's Hushpuppy mix and add whole kernel corn and deep fry that.  Ok now calm down Robin, I am going off the deep end again.

Now on to the fryers.  One can always use a nice cast iron pan and use their stove, but consider using that cast iron pan on your propane cooker.  Here are a few different ideas also.  Bass Pro Shops has a Masterbuilt Electric Fish Fryer.  This fryer is easy, you just plug it in, fill it up with oil and start your fish frying.  This is countertop safe, has a large basket and uses a one gallon oil capacity.  The fryer even has a digital timer.  Another nice option is that this unit only goes to 375 degrees.  This prevents the unit from overheating.  You say forget being inside I want the whole experience.  Bass Pro has a wide range of Fish Fryers to pick from.  Whether it is aluminum or stainless steel we have what you can afford as well as what meets your need.  Why you will like frying so much you will be on to Turkeys by November.

Now lets see- we have caught our fish,  breaded our fish, fried the fish and of course fried our  vegetables, potatoes, and hushpuppies so what is left?   DESSERT!  Got it covered!   Now while everyone is outside finishing up the main course, dessert could be in the oven.  Bass Pro Shops Uncle Buck's Fruit Cobbler Mix to the rescue.  Mix it up with milk, butter and two cans of fruit pie filling.  Then bake for 1/2 hour.  You are done!  Serve it with some vanilla ice cream and your fun Fall family weekend is complete. Yes,  work and school will resume on Monday but your mini Summer weekend will always be remembered.
 

Robin Piedmonte - Events Coordinator

 

3 in one cookermasterbuiltfryercobbler mixbetter breader

onion blossomhot and spiceyhushpuppy

origninalbeer batter

 

 

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Outdoor Cooking

     The Go Outdoors event at the Olathe Bass Pro means Camping associate Tim Thomas will be outside on weekends doing Dutch Oven cooking demonstrations. Tim cooked cobbler the first weekend and the second weekend is my favorite...Tims version of Death by Chocolate cake. Tim uses a 14 inch Lodge Dutch Oven to bake what has become a favorite amount our guests. Tim  uses a Lodge Camp Dutch Oven Cooking Table to cook on. He uses the rule of 3's to determine how much charcoal is needed. The rule of 3's means that you take the diameter of the dutch oven and subtract the number 3 to determine how many charcoal briquettes are placed under the dutch oven to bake with. You add 3 to the diameter to determine how many briquettes are placed on the top of the oven.

Death by Chocolate   (according to Tim Thomas camping associate)      

2 boxes chocolate cake mix

1 box instant chocolate pudding mix

1 bag chocolate morsels

2 cans chocolate frosting mix

     Mix both chocolate cake mixes according to the directions on the box. Mix the instant pudding according to the box. Line the 14 inch dutch oven with aluminum foil. Mix together the cake mix and then the chocolate pudding mix.and chocolate morsels. Line the dutch oven with aluminum foil and pour in the mix. Place 11 glowing briquettes under the dutch oven and 15 briquettes on top. Check at 40 minutes using a toothpick in the center to see if it needs more time. Outdoor temperature and wind conditions may vary the cooking time. Let the cake cool when finished and frost with the chocolate frosting.

     I have fished all my life and have many memories of cooking fresh fish along the shore. When I am canoeing in Boundary Waters I rely on catching Walleye or Small Mouth Bass as part of my meals. I find that Uncle Bucks Fish batter mix is a tasty coating for my fresh fish. The plastic resealable containers are convenient for travel. There are several different types of coatings which give a wide variety of flavors depending on what your preferences are. I like using Lodge cast iron skillet  to cook with because of the good heat distribution and ease of clean up. Team Lead Logan Green from fishing department shared his favorite recipe for frying fish

Fried Fish (according to Logan Green fishing Team Lead)

1 part flour

1 part corn meal

1 part Jiffy corn bread mix

Mix together and roll the fish pieces in the mix and add to hot oil and fry to brown. Add salt to taste after it is cooked

     When cooking for a large group at home I find it convenient to use a propane fueled Bass Pro fish cooker. A cooker like this will accommodate cooking for larger groups of people and is convenient and easy to use. There are many different fish cookers available at BassPro which include our Cast iron fish fryer and Electric fish fryers which are excellent for cooking indoors.

   Whatever sort of outdoor cooking needs you have, be sure to come into BassPro and talk with a camping associate who can help you find the products you need to match your particular needs.

 

Dennis Wise

camping associate

 

    

                                                              

 

 

 


 

 

 

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Cook’n what ya catch… EH!

After a long day on the water, what can be more rewarding then a great snack?! Be the talk of your crew when you fillet those fish up and cook up a storm. What better way to do that then with our uncle and yours… Uncle Buck.

There are many different batter products on the market, but we here at Bass Pro have perfected the batter business… and the fish fry!

Uncle Bucks; sold exclusively at Bass Pro Shops, is sure to convert any fish lover at first bite! Whether you love things spicy, or just light and crispy we’ve got it! At $4.99 our product can’t be beat! Uncle Buck’s, your satisfaction guaranteed.

If you can’t handle the heat, we have a nice mild n’ tasty product for you, Uncle Bucks Original Fish Batter Mix. Classic taste with a little extra kick! Uncle Buck’s Original Fish Batter Mix brings a little spice and another layer of flavor to your favourite fish. You’ll find instructions on the label for baking, deep frying and pan frying methods. Try this mix on French fries or vegetables to liven up an ordinary side dish

http://www.basspro.com/Uncle-Buck’s-Fish-Batter-Mix-Original/product/100082/56318

 

If spicy is your middle name, and you wanna kick it up a notch, Uncle Bucks Hot N’ Spicy fish batter mix will liven you up and guarantee you to sweat! Jazz up your catch with Uncle Buck’s Hot + Spicy Fish Batter Mix. This mix gives you all the great flavor of Uncle Buck’s Original Fish Batter Mix, but with a little more fire!

http://www.basspro.com/Uncle-Buck’s-Fish-Batter-Mix-Hot-&-Spicy/product/100081/97684

 

Still think you can handle the heat? Well Uncle Bucks can step it up another notch!

Uncle Bucks Camo Ammo- Garlic Hot Sauce will surely spice it up and add that touch of garlic

http://www.basspro.com/Bass-Pro-Shops-Uncle-Bucks-Camo-Ammo-Garlic-Hot-Sauce/product/23851/91902

Wanna take it one step higher? Uncle Bucks will surely make any manly man cry with Uncle Buck's® Flaming Bass Hot Sauce. Made with habanero peppers, we’ll make sure to burn those taste buds!

http://www.basspro.com/Bass-Pro-Shops-Uncle-Bucks-Flaming-Bass-Hot-Sauce/product/23849/125311

Now that you know what you need to cook that amazing tasting fishing, you need to outfit yourself with the products to fry that fish up!

Instead of getting your hands all messy breading your catch of the day, try using one of our Better Breaders. http://www.basspro.com/Bass-Pro-Shops-Better-Breader-Pan/product/24441/134761

Not only can you use it for your fish but also chicken wings, vegetables or use it to season your fries. The possibilities are endless. Priced at $17.99 we bet ya you will not find a better breader!

 

 

The perfect way to fry your fish is with our Bass Pro Fish Fryer.

  • Powerful, affordable, and popular outdoor propane fryer
  • Comes with 10.5 qt. aluminum pot
  • Lightweight strainer basket - cool touch handle and rear clip for easier draining
  • 18'' tripod stand - three additional stabilizer feet
  • 58,000 BTU cast iron burner
  • CSA-approved regulator and hose (propane tank not included)
  • 5'' deep fry thermometer

Our most popular fryer, the Bass Pro Shops® Propane Cooker with Aluminum Pot offers up great food at a great value. The 18'' tripod cooker stand has a wide, stable base with three additional stabilizer feet. The heavy-duty 10.5 quart aluminum fry pot features dual side handles. Lightweight strainer basket comes with a rubber coated handle for comfort and a clip at the rear base to allow you to drain the food you fry or boil. Durable cast-iron burner cranks out 58,000 BTUs. Cooker also comes with a CSA-approved regulator and hose and a 5" deep-fry thermometer. Aluminum construction. Runs on 20 lb. propane tank (not included). Weight: 13.86 lbs.

http://www.basspro.com/Bass-Pro-Shopsreg;-Propane-Cooker-with-Aluminum-Pot/product/10205245/72596?cmCat=CROSSSELL_THUMBNAIL#description

 

So now that you’re informed, make sure to visit our gifts and camping departments and beat the heat!

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Let's have a fish fry

Spring time is here.....and Summer time is quickly approaching, here in Hampton, Virginia we like to get together with family and friends and eat.  One of the favorite things to do on the weekend is to have a fish fry. When planning a fish fry for a group of close friends and family, a HUGE cookout, a fundraiser for a sports team or your church, or just because you, your husband, and children want some yummy fish for dinner takes a little bit of time getting things together.  Have no fear, Bass Pro Shops Outdoor World is here for you.  From fish fryers to propane to batters to a wonderful assortment of teas and lemonades to hush puppy mix to a breader to french fry cutters and even scalers and fillet knives for the catch of the day our wonderful team of knowledgeable associates is here to help you. So let's take a tour of our store and get everything we will need for the perfect fish fry, all you will need to add is fish, family and friends, and some music.

Camping

*****Don't forget to ask a camping associate about purchasing a propane tank or swapping an old one out for a new one

-Bass Pro Shops Propane Cooker with Stainless Steel Pot: Includes 10.5 quart stainless steel pot, stainless steel basket with cool touch handle, 18" tripod stand, 58,000 BTU burner, 5" deep fry therometer 

-Bass Pro Shops Propane Cooker with Aluminum Pot: includes 10.5 quart aluminum pot, affordable, lightweight strainer basket with cool to the touch handle, 18" tripod stand, 58,000 BTU burner, 5" deep fry therometer

-French Fry Cutter: Durable metal and plastic construction, interchangeable cutting grids.....shoe string fries or regular fry cut, suction cup base for secure attachment to a smooth surface

-Better Breader:  Includes sifter.....leaving no food in the mix making for less clumping, great for marinating, dishwasher safe

Fishing

*****Ask one of our fishing associates for great local fishing spots for a very fresh catch of the day

-Bass Pro Shops Gripmaster Knife: Made of 420 stainless steel, offered in 6" or 9" blade, ergonomic handle, razor sharp blade with serrated section

-Mister Twister Electric Fisherman Fillet Knife: Heavy Duty Motor, safety lock, convenient blade release     

-Big Norm Fish Scaler: Quick way to scale fish with 19 heads to remove and catch scales

Gifts

*****Ask one of our exceptional gifts associates about our great assortment of flavored teas and lemonades  

-Uncle Buck's Fish Fry Batter: Offered in original, beer batter, mild, hot and spicy, light n' krispy original, or light n' krispy hot and spicy, instructions on label for the perfect fish.....whether you deep fry, pan sear, or bake it, comes in a waterproof resealable container

-Uncle Buck's Hush Puppy Mix: Makes hushpuppies, corndogs, cornbread, and more, instructions on label, comes in a waterproof resealable container, ready-to-use.....just add water

So with the weather warming up swing into your local Bass Pro Shops Outdoor World and let our wonderful team of associates get you all set for your next fish fry no matter what the reason!!! 

 

 

 

 

 

 

 

 

 

0 Comments »

Foil Cooking

Ember Cooking w/Recipes

How To

A cook who wants to foil toil in her outdoor kitchen could use the same product that's popular in home kitchens - aluminum foil - but she had better get the heavy weight that's usually designated for freezer use. The thinner type works fine for wrapping sandwiches or leftovers but doesn't provide enough protection against punctures or extreme heat.

When foil is wrapped as an airtight package around food, finishing off with a drugstore or sandwich fold, it becomes a small-scale pressure cooker. When placed in a bed of hot coals with some heat on top, diced vegetables and meat cook in 10 to 15 minutes in this package and whole potatoes in 40 to 50 minutes. Be sure to allow some space for expansion in the package by not wrapping the raw food too tightly. If you want food to brown or to broil as in a skillet, leave the package open at the top (or fashion like a folded drinking cup with a flat bottom). This allows the steam to escape and makes it possible for you to watch the progress too.

Drug Store Fold

  1. Place foil on flat surface. Place food in center.
  2. Fold sides up to make a "tent". Hold top edges together and fold together.
  3. On each open end, bring together and fold

Recipes

All Recipes Serve 12 People Unless Otherwise Noted

BANANA BOATS

For One Boat

  • 1 Banana
  • 12 Small Marshmallows
  • Chocolate Chips (small handful)
  1. Peel back a long strip of banana peel on the inside of the curve, leaving one end attached to the banana
  2. Scoop out some of the banana and fill with marshmallow, chocolate (and raisins if you like)
  3. Replace the strip of peeling and wrap in foil
  4. Bake in the embers (about 15 to 20 minutes) until banana, chocolate and marshmallows are melted and blended.

SHRIMP BARBECUE

  • 4 lbs Large Green Shrimp
  • 1 Cup Butter or Margarine
  • 1 Large Clove Garlic, Minced
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 cup parsley, minced
  1. Peel and clean shrimp
  2. Cream butter; add remaining ingredients to the butter and mix well
  3. Cut 6 9-in strips of heavy duty aluminum foil. Then cut each strip in half.
  4. Divide shrimp equally on each piece of foil.
  5. Top each with 1/12 of the butter mixture, bring foil up around shrimp; twist tightly to seal
  6. Place shrimp packet on embers
  7. Cook 5 minutes

STUFFED TROUT

  • 12 Medium Trout
  • 3 Medium Onions, chopped fine
  • 1/4 lb butter or margarine
  1. Clean the fish thoroughly; salt and pepper the insides
  2. Fill each fish about 3/4 full with onion and put a pat of butter on the top of the onion
  3. Wrap each fish separately in aluminum foil
  4. Bury in hot embers. Bake 20 to 25 minutes

HAMBURGER DINNER

  • 12 Potatoes
  • 12 Carrots
  • 1 Large Onion
  • 3 lbs Hamburger
  • salt, pepper
  1. Cut up potato in small pieces
  2. Cut carrot into sticks
  3. Dice onion
  4. Make a pat of 1/4 lb hamburger, 3/4 of an inch thick
  5. Place the ingredients side by side on a piece of aluminum foil
  6. Season; wrap in foil and put packet in the embers
  7. Cook 10 to 20 minutes

Other combinations can be used, such as: Ham, pineapple, and sweet-potatoes, Chicken, onions, and potatoes, Hot Dogs and onions, Hot Dogs with cheese and bacon, Hot Dogs with apples and cheese

BEEF STEW

  • 3 lbs beef cut in 1-in. chunks
  • 12 bacon slices (about 3/4 lb.)
  • 12 tomatoes
  • 6 onions
  1. Place 1/4 lb. Of beef, 1 slice of bacon cut in pieces, slices of onion and quarters of 1 tomato in aluminum foil packet
  2. Cook in embers 30 to 40 minutes

PIGS IN BLANKETS

  • 4 Cups Flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 3 Tbsp sugar
  • 6 Tbsp shortening
  • Water or milk for desired consistency
  • 24 link pork sausages (or, canned Vienna sausages, )
  1. Mix dough as for biscuits
  2. Pinch off small pieces of dough and flatten into strips or elongated patties
  3. Wrap each sausage link (which has been seared in a hot skillet) in a strip of dough
  4. Knead the sides of the dough together so that the sausage is completely covered
  5. Wrap in foil and cook for 15 minutes

POTATO-ONIONS

  • 12 Medium Potatoes
  • 12 Medium Onion, sliced in rounds
  • salt, pepper
  • 1/4 cup Butter or Margarine
  1. Cut potato into 4 crosswise slices
  2. Spread butter on each side of the slices
  3. Cut ½ onion in rounds and place between potato slices; salt and pepper them
  4. Secure slices with toothpicks or skewers
  5. Wrap these potato-onions tightly in foil
  6. Bake in embers 30 to 40 minutes

APPLE DELIGHT

  • 12 Large Apples
  • 4 Tbsp Sugar
  • 3/4 Cup Biscuit Mix
  • Raisins
  • 3 Tbsp cinnamon (or to taste)
  1. Core and chop 1 apple in fairly large pieces. Peeling if desired
  2. Mix 1 tsp. Sugar, a few raisins and cinnamon to taste with 1 Tbsp. Biscuit mix; stir into chopped apple
  3. Wrap in a piece of greased aluminum foil, leaving sufficient space for steam
  4. Cook in the embers approximately 30 to 45 minutes (The juice of the apple moistens the dough sufficiently.)

BAKED APPLES

  • 12 Large Ripe Apples
  • 1 Cup Nuts
  • 1 Cup Coconut, shredded
  • 12 dates
  • 1 Cup brown sugar
  • 12 Marshmallows
  1. Remove the core from the apples. Be sure not to cut through the skin at one end
  2. Fill the hole with nuts, dates, and coconut.
  3. Sprinkle well with brown sugar
  4. Wrap with foil and place in coals
  5. When tender, toast a marshmallow and put it on top of the apple

APPLE COBBLER

  • 4 Cups apples, sliced
  • 1 1/3 Cup sugar
  • 1 tsp cinnamon
  • 2 Cups biscuit mix (or pie crust mix)
  • 2 8-in pie pans
  1. Mix sugar and cinnamon with sliced apples and cook in saucepan until apples are tender. (Canned apple slices can be used instead)
  2. Put cooked apples in shallow pie pans
  3. Prepare dough from biscuit or pie crust mix and roll it with a round jar or small log between two pieces of wax paper.
  4. Place a circle of dough on the pie filling
  5. Set on a sheet of foil, leaving half of foil exposed
  6. Fold exposed portion on three edges up and over the pie pan to form a small oven
  7. Set either on the ground or on rocks before a hot blazing fire. The portion of the pie under the foil will brown first from reflected heat
  8. Turn pie within the foil oven to brown evenly
  9. Bake 15 to 20 minutes

0 Comments »

Smoking Tips and Techniques

Turkey, venison, pork, poultry, beef, trout, salmon, even veggies…if it’s edible, chances are we’ve tried it on an outdoor cooker.  Here are some tips and techniques offered up by a few of our Associates:

  • Use fruit wood for smoking, such as Western brand wood chips or chunks. If none are available soak hickory, or any dried chips, overnight in apple juice. This will take the harsh edge off the smoke flavor. You can also use a meat injector with fruit juice to keep the meat moist and help tenderize.
  • Smoke for the first hour to 90 minutes only. 220 to 240 degrees is enough heat to get any type of meat you would smoke to safe temps. Pull the meat off the smoker 5 to 10 degrees under the recommended safe temp. Wrap it in foil and a towel and let it rest for an hour. The meat temp will continue to go up to the proper temp.
  • Try smoking cheese! You don’t want any heat to be applied, so cold weather is the best time to smoke cheese. Take four or five briquettes and get them started. Lay the coals on top of a chunk of fruit wood and keep them as far away from the cheese as possible. Smoke time of 45 minutes to an hour is plenty.
  • Just about anything can be smoked. Throw tomatoes, onions, garlic, and jalapenos on your smoker for about two hours. Use a good grill wok, like the Charcoal Companion Square Grill Wok or the SpaceSaver Adjustable Grill Grid and get a nice char going. Then chop, dice, and grind them all up. Throw in a dash of lemon juice, some Worcestershire Sauce, a bit of salt, and cilantro for a great salsa. Reduce the spiciness by coring the jalapenos and removing the seeds before you smoke them.
  • Keep the ribs moist with a good mop or even a light spray of something as simple as apple cranberry juice.
  • Put your favorite seasonings on thick and let the ribs set overnight in the fridge.  Pull them out a half hour ahead of time to bring them up to room temp before putting them on the smoker.
  • Seasonings are key. Bass Pro Shops carries an extensive line of fish, poultry, pork, wild game and all-purpose seasonings. Sweet, hot, mild, lime, Kansas City style, Carolina style, Memphis style…something for everyone. The more adventurous can make their own. Smoked paprika, garlic, onion powder, salt, fresh ground mixed peppercorns, and brown sugar make a good base…then add your own “secret” ingredients! 

 BPS Altoona Marine Associate Matt Lee is a Certified Barbeque Judge (CBJ). He has some tips for those thinking about competing:

  • The judges are there voluntarily. They show up primarily due to a love for BBQ. They also show up anticipating they are going to be treated to some of the very best BBQ around.
  • Judges are there to have their taste buds intrigued, not incinerated. Some people enjoy REALLY hot spiced food, but most winners are mindful of the “low and slow-cooked” aspect being the prime quality.
  • Make darned sure that the meat is fully cooked. Underdone will not get a taste. Overdone will get poor marks regardless of the flavor.
  • Meat needs to pass the “bite test.” For example, a great rib should stay on the bone and yet be able to be bitten cleanly. Judges consider this to be a timeless test of the BBQ’ers skill in preparing their entry.
  • Just because teams may have more money invested in competing does not make them more “vested” than BBQ Judges. Judges don’t seek fame and fortune in their endeavors.

Lee says the most common thread should always be recognized…the love of the American tradition of BBQ!

0 Comments »

Foiled Again

By Keith Sutton

 020501_c_foil1

Wrap skillets, pots and pans in foil for easy cleanup.

Aluminum foil is the outdoorsman's "kitchen in a pocket."  Using foil allows the camp cook to dispense with carrying and cleaning heavy, bulky cookware.  Stick a flattened roll in your pack or a folded sheet in your pocket and use it to cook a variety of foods, including fresh game and fish.  Fashion it into a container for boiling water or heating condiments.  Make it into a drinking cup or makeshift frypan, or use it to reflect heat from your fire.  Create a windbreak to start the fire, or line pots and pans to reduce cleanup time.  Foil is inexpensive, readily available, convenient and easy to use.

Among hunters and fishermen, foil is most often used to prepare sealed packets of food to cook on campfire coals or a campsite grill.  Heavy-duty aluminum foil is preferred, because it is thicker and less likely to be punctured.  If lightweight foil is all that's available, however, it can be used in double or triple thicknesses.  Wrap the food so the duller side of the foil is on the outside.

One of the most important facets of foil cookery is sealing the food packets tightly in order to retain steam and juices, and, at the same time, to exclude dirt and ashes.  This is accomplished by using a "drugstore" wrap.

 020501_c_foil3

 The classic drugstore wrap is an easy way to get food cooked and cut down on the mess.

Tear off a piece of foil about twice as long as you want the completed food package to be.  Lay the foil flat, place the food on top, and fold the foil in half so the food is between the folded pieces, near the fold.  Then, beginning at the place where the two end edges meet, make a fold of about 1/2 inch and firmly press this, sealing the seam.  Then fold the seam over two more times, 1/2 inch at a time, and press to seal.  The two open ends are then sealed in the same manner, and the packet is ready for the cooking fire. 

When cooking meats and fish, seal the packages so there is very little or no air space between the foil and the food.  Close contact between food, foil and fire helps brown the food.  In cooking vegetables or other foods, however, it may be preferable to "tent" the foil over the food.  The extra air space allows the package to act somewhat like a pressure cooker, steaming the food until it is done without browning it.  One or two tablespoons of water or liquid condiments added to each package enhances the flavor and produces a more tender, moist meal.

When cooking directly in campfire coals, add a second foil wrap over the first.  This creates a package that's less likely to get punctured, letting dirt in and steam and juices out.  Also, when you remove the outer wrap, the inside package will still be clean, and the opened foil can be used as a plate or serving dish.

The manner in which you place the food packets in the fire depends on the heat of the fire and how fast or slow you want the foods to cook.  If the coals are very hot, place the foil packs on top of a few coals, turning when half-cooked; or position them beside the coals and tilt the broad side of the packets toward the fire using sticks or rocks to prop them up.  If the coals aren't too hot, you may want to bury the packets in coals so there's no need to turn them.

Barbecue tongs or a long stick can be used to turn foil packets in the coals so both sides cook evenly, and to remove the packets from the fire when they're done.  The foil cools fairly quickly when removed from the coals, but a pair of cloth gloves may prevent a blister or two when opening the packages.  To open the food, tear or cut off the folded ends or snip the top and pull open.  Use care so that steam escaping from just-opened foil packs doesn't burn your face or hands.

 020501_c_foil2

 Wonderful meals of fish are easy and very tasty.

When properly cooked in foil, fresh fish or game is a special treat.  The following recipes will get you started, but don't be afraid to experiment with your own ideas.  Tasting new dishes created on your own is half the fun of foil cookery. 

Spicy-Hot Deer Steak

  • Three 1/2-pound deer steaks, each about 1-inch thick    
  • 1/4 cup soy sauce    
  • 2 tablespoons lime juice    
  • 1 tablespoon vegetable oil    
  • 1 teaspoon ground cumin    
  • 1 teaspoon chili powder    
  • 1 clove garlic, minced    
  • 3 drops Tabasco sauce

Pierce steaks all over with a fork.  Mix remaining ingredients and pour over steaks placed in a zip-seal plastic bag.  Seal and refrigerate 6 hours, turning occasionally.

Remove venison from marinade, wrap in foil, and cook over campfire coals, turning once, until done to taste.

Foil-Broiled Bear Steak

  • 2 bear steaks, 1-inch thick, about 1-pound each    
  • 1 envelope dried onion soup mix    
  • 2 potatoes, quartered    
  • 2 onions, quartered    
  • 2 stalks celery, chopped    
  • 2 cloves garlic, minced    
  • 2 tablespoons butter    
  • 1/4 cup red wine

Place each bear steak on a large piece of foil.  Sprinkle half the packet of onion soup mix over the top of each steak, then top each one with half the vegetables, butter and wine.  Fold the foil securely to hold in all the juices, then place on a grill or campfire coals providing medium heat.  Cook for 30 minutes, turning each packet several times to allow the juices to work through steak.

Campout Quail

  • 1/2 cup peanut oil    
  • 1/4 teaspoon each:    
  • salt    
  • fresh-ground black pepper    
  • onion powder    
  • dried basil    
  • dried thyme    
  • dried rosemary    
  • dried parsley flakes    
  • 8 quail    
  • 3 tablespoons fresh-squeezed lemon juice    
  • 4 English muffins, halved, toasted and buttered

Mix oil, herbs and spices.  Brush the birds with this mixture, and wrap each in heavy-duty aluminum foil.  Cook on a bed of hot, gray coals, 10 to 15 minutes, turning once.  Open the foil, sprinkle each bird with lemon juice, and serve on a buttered English muffin half.

Foiled Again Bass Fillets

  • 20 saltine crackers, crushed to a fine meal    
  • 2 tablespoons chopped fresh parsley    
  • 2 tablespoons chopped fresh dill    
  • 1/4 cup butter or margarine    
  • 1 clove garlic, minced    
  • 1/4 cup lemon or lime juice    
  • 2 pounds bass fillets

Combine cracker meal, parsley and dill; set aside.  Melt butter in a skillet and saute garlic 1 to 2 minutes.  Stir in lemon juice.  Brush fish with this mixture and place on a sheet of heavy-duty aluminum foil, shiny side inside.  Toss remaining lemon-garlic-butter with cracker meal mix.  Spoon over fish.  Seal foil packet, and cook over coals 8 to 10 minutes, turning once, or until fish flakes easily with a fork.

Crappie With Provencal Butter

  • 1/4 cup butter    
  • 1/4 cup extra virgin olive oil    
  • 2 cloves garlic, minced    
  • 1/2 teaspoon thyme    
  • 1/2 teaspoon rosemary    
  • 4 crappie, pan-dressed (about 8 oz. each)    
  • 4 (18-inch) squares aluminum foil

Melt butter with olive oil in a small saucepan.  Stir in garlic, thyme and rosemary.  Remove from heat.

Place each crappie on a piece of foil with edges folded up.  Spoon butter mixture over each, wrap tightly and grill 6-8 minutes per side, turning once.  Heat any remaining butter and serve on the side as a dipping sauce.

Striper with Crabmeat Stuffing

  • 1 striped bass (about 4 pounds), pan-dressed with head on    
  • 2 teaspoons salt    
  • 1 teaspoon fresh-ground black pepper    
  • Crabmeat Stuffing (below)    
  • 2 tablespoons melted butter or margarine    
  • 4 slices raw bacon    
  • 2 teaspoons chopped parsley    
  • 1 lemon, sliced

Season fish, inside and out, with salt and pepper.  Stuff loosely with Crabmeat Stuffing, close with skewers or toothpicks, and brush with melted butter.  Place fish on a large sheet of foil.  Cover with bacon slices, wrap and seal.

Cook on a grill or on hot campfire coals 1 hour or until fish flakes when fork-tested.  Serve garnished with chopped parsley and lemon slices.

Crabmeat Stuffing:

  • 1 medium onion, finely chopped    
  • 1/4 cup butter or margarine    
  • 1 teaspoon salt    
  • pinch each thyme, basil, paprika and black pepper    
  • 2 cups fresh bread crumbs    
  • 1 egg, well-beaten    
  • 1 cup cooked crabmeat    
  • Clam juice

Saute onion in butter until soft.  Stir in herbs and spices.  Blend this mixture with bread crumbs, egg and crabmeat.  Moisten with clam juice.

0 Comments »

Fish Cooker with Cast-Iron Dutch Oven

By Michael Burch

fishcooker 

The Fish Cooker is an inexpensive way to cook up your fish.

Fried fish is good.  If anyone ever tells you any different, then they've probably never had it before, or they just don't know what they're talking about.  Besides tasting good, fried fish is also a quick and easy way to feed large groups at backyard social events. 

I'll admit, I'm not much of a chef -- partly because I'm impatient, but mostly because I don't know what I'm doing.  But even I can run a fish fryer like a champion.  Especially the Bass Pro Shops Fish Cooker with its Cast-Iron Dutch Oven.    

The Fish Cooker is an inexpensive way to cook up your fish, or anything that needs a good frying. The 8-quart pot with lid is easy to clean, and since it's made of cast iron, it'll still be good for cooking many generations from now.  The wide stand is made of thick steel with a raised ring to prevent tipping.  The plumbing comes from UL-approved hose and high-pressure regulator, and there are very few parts to fail.

I like my Fish Cooker so much, that I took it with me this summer on a trip to Eagle Lake in Ontario, Canada.  I took the trip with 14 other people, so we needed an easy way to cook some chow for lunches -- and using the fish cooker was about the easiest way I could think of.  Once we got to the lake, we drove the cooker out to the designated shore-lunch spot and left it out there for the whole week.  Every morning we'd catch a batch of walleyes a cook them up on the shore.  The cooker worked like a charm -- especially since we had to conserve on propane.  The cast-iron pot of the cooker was able to hold in more heat than regular steel or aluminum pots, so it didn't take as much fire from the burner to keep the oil sizzling.  Plus, on the last morning, I cleaned the oil out of the pot and used it over the fire to cook my famous "breakfast deluxe," which is a nice mixture of eggs, bacon, sausage, Tabasco, pepper and eggshells (by mistake).    

If you like good fried fish, and you like it cooked as efficiently and easily as possible, then check out the Fish Cooker.  It comes with everything you need to get started with a pot, lid, base and all the plumbing. The kit also comes with a deep-fry thermometer, aluminum basket, and recipe/instruction booklet.  All you have to supply is a propane tank, oil and lots of fish -- but sometimes that's the hard part.



  View The Item(s)
78880-t.jpg Bass Pro Shops® Propane Fish Cooker with Cast-Iron Dutch Oven
0 Comments »

Foiled Again

 020501_c_foil1

Wrap skillets, pots and pans in foil for easy cleanup.

Aluminum foil is the outdoorsman's "kitchen in a pocket."  Using foil allows the camp cook to dispense with carrying and cleaning heavy, bulky cookware.  Stick a flattened roll in your pack or a folded sheet in your pocket and use it to cook a variety of foods, including fresh game and fish.  Fashion it into a container for boiling water or heating condiments.  Make it into a drinking cup or makeshift frypan, or use it to reflect heat from your fire.  Create a windbreak to start the fire, or line pots and pans to reduce cleanup time.  Foil is inexpensive, readily available, convenient and easy to use.

Among hunters and fishermen, foil is most often used to prepare sealed packets of food to cook on campfire coals or a campsite grill.  Heavy-duty aluminum foil is preferred, because it is thicker and less likely to be punctured.  If lightweight foil is all that's available, however, it can be used in double or triple thicknesses.  Wrap the food so the duller side of the foil is on the outside.

One of the most important facets of foil cookery is sealing the food packets tightly in order to retain steam and juices, and, at the same time, to exclude dirt and ashes.  This is accomplished by using a "drugstore" wrap.

 020501_c_foil3

 The classic drugstore wrap is an easy way to get food cooked and cut down on the mess.

Tear off a piece of foil about twice as long as you want the completed food package to be.  Lay the foil flat, place the food on top, and fold the foil in half so the food is between the folded pieces, near the fold.  Then, beginning at the place where the two end edges meet, make a fold of about 1/2 inch and firmly press this, sealing the seam.  Then fold the seam over two more times, 1/2 inch at a time, and press to seal.  The two open ends are then sealed in the same manner, and the packet is ready for the cooking fire. 

When cooking meats and fish, seal the packages so there is very little or no air space between the foil and the food.  Close contact between food, foil and fire helps brown the food.  In cooking vegetables or other foods, however, it may be preferable to "tent" the foil over the food.  The extra air space allows the package to act somewhat like a pressure cooker, steaming the food until it is done without browning it.  One or two tablespoons of water or liquid condiments added to each package enhances the flavor and produces a more tender, moist meal.

When cooking directly in campfire coals, add a second foil wrap over the first.  This creates a package that's less likely to get punctured, letting dirt in and steam and juices out.  Also, when you remove the outer wrap, the inside package will still be clean, and the opened foil can be used as a plate or serving dish.

The manner in which you place the food packets in the fire depends on the heat of the fire and how fast or slow you want the foods to cook.  If the coals are very hot, place the foil packs on top of a few coals, turning when half-cooked; or position them beside the coals and tilt the broad side of the packets toward the fire using sticks or rocks to prop them up.  If the coals aren't too hot, you may want to bury the packets in coals so there's no need to turn them.

Barbecue tongs or a long stick can be used to turn foil packets in the coals so both sides cook evenly, and to remove the packets from the fire when they're done.  The foil cools fairly quickly when removed from the coals, but a pair of cloth gloves may prevent a blister or two when opening the packages.  To open the food, tear or cut off the folded ends or snip the top and pull open.  Use care so that steam escaping from just-opened foil packs doesn't burn your face or hands.

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 Wonderful meals of fish are easy and very tasty.

When properly cooked in foil, fresh fish or game is a special treat.  The following recipes will get you started, but don't be afraid to experiment with your own ideas.  Tasting new dishes created on your own is half the fun of foil cookery. 

Spicy-Hot Deer Steak

  • Three 1/2-pound deer steaks, each about 1-inch thick    
  • 1/4 cup soy sauce    
  • 2 tablespoons lime juice    
  • 1 tablespoon vegetable oil    
  • 1 teaspoon ground cumin    
  • 1 teaspoon chili powder    
  • 1 clove garlic, minced    
  • 3 drops Tabasco sauce

Pierce steaks all over with a fork.  Mix remaining ingredients and pour over steaks placed in a zip-seal plastic bag.  Seal and refrigerate 6 hours, turning occasionally.

Remove venison from marinade, wrap in foil, and cook over campfire coals, turning once, until done to taste.

Foil-Broiled Bear Steak

  • 2 bear steaks, 1-inch thick, about 1-pound each    
  • 1 envelope dried onion soup mix    
  • 2 potatoes, quartered    
  • 2 onions, quartered    
  • 2 stalks celery, chopped    
  • 2 cloves garlic, minced    
  • 2 tablespoons butter    
  • 1/4 cup red wine

Place each bear steak on a large piece of foil.  Sprinkle half the packet of onion soup mix over the top of each steak, then top each one with half the vegetables, butter and wine.  Fold the foil securely to hold in all the juices, then place on a grill or campfire coals providing medium heat.  Cook for 30 minutes, turning each packet several times to allow the juices to work through steak.

Campout Quail

  • 1/2 cup peanut oil    
  • 1/4 teaspoon each:    
  • salt    
  • fresh-ground black pepper    
  • onion powder    
  • dried basil    
  • dried thyme    
  • dried rosemary    
  • dried parsley flakes    
  • 8 quail    
  • 3 tablespoons fresh-squeezed lemon juice    
  • 4 English muffins, halved, toasted and buttered

Mix oil, herbs and spices.  Brush the birds with this mixture, and wrap each in heavy-duty aluminum foil.  Cook on a bed of hot, gray coals, 10 to 15 minutes, turning once.  Open the foil, sprinkle each bird with lemon juice, and serve on a buttered English muffin half.

Foiled Again Bass Fillets

  • 20 saltine crackers, crushed to a fine meal    
  • 2 tablespoons chopped fresh parsley    
  • 2 tablespoons chopped fresh dill    
  • 1/4 cup butter or margarine    
  • 1 clove garlic, minced    
  • 1/4 cup lemon or lime juice    
  • 2 pounds bass fillets

Combine cracker meal, parsley and dill; set aside.  Melt butter in a skillet and saute garlic 1 to 2 minutes.  Stir in lemon juice.  Brush fish with this mixture and place on a sheet of heavy-duty aluminum foil, shiny side inside.  Toss remaining lemon-garlic-butter with cracker meal mix.  Spoon over fish.  Seal foil packet, and cook over coals 8 to 10 minutes, turning once, or until fish flakes easily with a fork.

Crappie With Provencal Butter

  • 1/4 cup butter    
  • 1/4 cup extra virgin olive oil    
  • 2 cloves garlic, minced    
  • 1/2 teaspoon thyme    
  • 1/2 teaspoon rosemary    
  • 4 crappie, pan-dressed (about 8 oz. each)    
  • 4 (18-inch) squares aluminum foil

Melt butter with olive oil in a small saucepan.  Stir in garlic, thyme and rosemary.  Remove from heat.

Place each crappie on a piece of foil with edges folded up.  Spoon butter mixture over each, wrap tightly and grill 6-8 minutes per side, turning once.  Heat any remaining butter and serve on the side as a dipping sauce.

Striper with Crabmeat Stuffing

  • 1 striped bass (about 4 pounds), pan-dressed with head on    
  • 2 teaspoons salt    
  • 1 teaspoon fresh-ground black pepper    
  • Crabmeat Stuffing (below)    
  • 2 tablespoons melted butter or margarine    
  • 4 slices raw bacon    
  • 2 teaspoons chopped parsley    
  • 1 lemon, sliced

Season fish, inside and out, with salt and pepper.  Stuff loosely with Crabmeat Stuffing, close with skewers or toothpicks, and brush with melted butter.  Place fish on a large sheet of foil.  Cover with bacon slices, wrap and seal.

Cook on a grill or on hot campfire coals 1 hour or until fish flakes when fork-tested.  Serve garnished with chopped parsley and lemon slices.

Crabmeat Stuffing:

  • 1 medium onion, finely chopped    
  • 1/4 cup butter or margarine    
  • 1 teaspoon salt    
  • pinch each thyme, basil, paprika and black pepper    
  • 2 cups fresh bread crumbs    
  • 1 egg, well-beaten    
  • 1 cup cooked crabmeat    
  • Clam juice

Saute onion in butter until soft.  Stir in herbs and spices.  Blend this mixture with bread crumbs, egg and crabmeat.  Moisten with clam juice.

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Fish on the Grill

By Keith Sutton

Cooking Trout on the Grill
Grilling is a healthy, delicious way to prepare fish like these pan-dressed trout.

Grilling is an ideal way to sear in juices and capture the distinctive flavor of each type of fish, including freshwater species such as catfish, salmon, trout, walleye and crappie, and saltwater varieties such as redfish, seatrout, mahi-mahi, shark and tuna. You also keep the kitchen cool, a big benefit on hot summer days. And best of all, perhaps, grilling is quick and easy. Learn a few tips and you can have a delectable meal of fresh grilled fish cooked and on the table in less than an hour.

You can cook fish on any type of grill from a small hibachi or brazier to a fancy gas grill or inexpensive charcoal cooker. You can even grill fish over a campfire.
     
Grilling recipes often are interchangeable, too. A recipe calling for one type of fish is likely to work just as well with a similar type of fish. Mix, match and experiment to discover new flavor sensations.

Preparation Keys

There are certain keys to successful preparation, regardless of the type of fish or grill you use.

First, use the freshest fish possible. Fresher fish stays firmer and isn't as likely to fall apart when you try to turn it or transfer it from grill to plate.

Also, if you've never grilled fish before, you may want to start with firmer, oilier varieties such as salmon, tuna or redfish. Salmon, for example, is one of those succulent oily fish you can cook close to well done and still have a moist texture. The oil helps prevent sticking, too. Less oily varieties like crappie or seatrout tend to dry out quickly and may overcook unless you pay constant attention to them.

Grilled Fish


Different Ways for Different Cuts

You can grill fillets, steaks, whole fish, or pan-dressed fish. The fish can be laid directly on the cooking grate after it has been oiled, or you can use a grilling basket that makes it easier to flip or move the fish. You won't get the same smoky flavor, but fish also can be cooked on a grill inside a packet of aluminum foil or parchment paper.

Grilling fillets directly on the cooking grate sometimes can be troublesome because they tend to fall apart easily when they're close to being done. You shouldn't have much trouble, however, if you allow the pieces to cook on one side until the edges are flaky and opaque before flipping. Then turn the fillets gently and carefully using both a spatula and tongs.

When cooking fillets or steaks, always start with pieces that are evenly cut. If one part is much thicker than another, it will be hard getting the thick part cooked before the thin part dries out. If a piece of fish is uneven, consider cutting it in two. Put the thick half on first, and when it's about halfway done, put the thin half on. This way you will get the fish cooked to perfection without burning any.

Grilling a whole or pan-dressed fish is dramatic and thrifty. You get to deliver a beautiful, smoky grilled fish to the table, and you lose far less meat than you would had you filleted the fish beforehand. Scale the fish and gut it. For whole fish, remove the gills. For pan-dressed fish, remove the entire head.

You may want to score larger fish on both sides every two inches or so. This helps the whole fish cook evenly. If you don't do this, the thick part may be raw when the tail end is overcooked.

Lay the fish on the grill with the tail facing farthest away from the heat. It will cook much faster than the head end, even with the slashes you made. Cook about 10 minutes per inch of thickness over steady, medium heat. This allows the center of the fish to get done without your dinner burning to a crisp on the outside. Gently flip the fish only once using two spatulas or a spatula and tongs.

Foil Wrapped Grilled Fish
Wrapping fish in a foil packet before cooking on a grill keeps it from falling apart or sticking.


Before Grilling

Always start the cooking process with a thoroughly clean grill. Be sure any cooked-on residue is scraped and burned off. You also need to oil the grate. Do this by folding a paper towel into a small pad, dip it into vegetable oil, then rub it over the surface of the grill using tongs just before you put the fish on.

The fish itself also should get a coating of oil, preferably something flavorful such as extra virgin olive oil, peanut oil or sesame oil. This helps prevent sticking and helps seasonings adhere to the fish. Season the fish generously with salt, but most other seasonings are best added after the fish has cooked so they don't burn on the grill and taste bitter when you eat the fish.

Start with a hot grill. High heat creates a bit of crust on the outside of the fish and helps it to release from the grate. After the crust has formed, run a spatula under the fish and wiggle it around to break the initial stick. Then lower the heat to medium and continue cooking, flipping just once.

Remember, if you cook with the lid of the grill closed, and you should, the fish will need to cook longer on the first side than the second. This is because the second side already begins cooking while the first side is on the grate. Most chefs use a 70-30 approach. The fish cooks 70 percent on the first side and 30 percent on the second. For example, if you have a total grilling time of 10 minutes, cook the first side seven minutes and the second side for three minutes.

If you're uncertain whether the fish is done or not, test the thickest portion with a fork. The meat flakes easily and will appear opaque all the way through when it's ready. If any part of the meat is still glossy and partially translucent, then it's not done.

All you need now are a few recipes to get you started. Those that follow are delicious, and you can adapt them for any type of fish you have on hand. Creating your own great recipes is half the fun of grilling. The other half is the eating. Bon appetit!

Grilled Lemon-Pepper Trout

  • Any number of pan-dressed trout, about 1 lb. each
  • Extra-virgin olive oil
  • Minced garlic
  • Lemon-pepper spice

Rub the fish with olive oil, then sprinkle all over with garlic and lemon-pepper. Place on a hot grill and allow to cook until the fish flakes easily when tested with a fork. Turn only once during cooking, but run a metal spatula under the fish every couple of minutes to be sure they don't stick.

Grilled Halibut Cheeks
Halibuts are among several large fish that have big pieces of delicious cheek meat. Grilled cheeks on skewers make a delicious meal.


Grilled Halibut Cheeks

  • 1 to 2 pounds halibut cheeks
  • 1 bottle Italian salad dressing

Place the fish cheeks in a plastic bowl or zip-seal plastic bag. Pour Italian dressing over them and refrigerate 1 hour. Remove the cheek pieces from the dressing and drain. Skewer several pieces on bamboo or metal skewers until each skewer is full. Cook on a well-oiled grill surface, turning once, until the fish is opaque all the way through. Serves 4 to 8.

Redfish on the Half-Shell

  • 4 redfish fillets, removed from fish with scaled side on
  • Melted butter
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried cilantro
  • 1 teaspoon garlic salt
Grilling Fish
One way to prevent fish from falling apart on the grill is to prepare it "on the half shell." Fillet the meat from the bones as you normally would, but leave the outer skin with the scales on. This is Redfish on the Half Shell.

Brush both sides of the fillets with melted butter. Place scaled-side down on grill. Season to taste with a mixture of the remaining ingredients. Do not turn. Cook until the meat flakes easily when fork-tested. Serves 4.

Grilled Catfish with Tangy Orange Sauce

2 pounds catfish fillets

Sauce:

  • 1/4 cup orange juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons light soy sauce
  • 1/8 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced


Combine sauce ingredients in a bowl. Brush the catfish fillets with this mixture. Place fish on lightly oiled grill, about 4 inches above the coals. Grill for 5 minutes, brushing frequently with sauce. Turn and grill for 5 minutes longer or until fish flakes easily when tested with a fork. Serves 4 to 8.

Quick Grilled Crappie

  • 1 pound crappie fillets
  • 2 tablespoons sugar
  • 2 tablespoons paprika
  • 1 tablespoon lemon-pepper spice
  • 2 teaspoons fresh-ground black pepper
  • 1 teaspoon salt

Sprinkle a mixture of the other ingredients on the fillets after lightly coating them with olive oil. Cover and allow to sit in the refrigerator while you fire up the grill. Lightly coat the grill or cooking grates with olive or canola oil to help keep the fish from sticking. Then grill each side for about 2 minutes until the fish begins to flake easily with a fork. Serves 2 to 4.

Striper with Crabmeat Stuffing

  • 1 striped bass (about 4 pounds), prepared whole
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Crabmeat Stuffing (recipe below)
  • 3 tablespoons melted butter or margarine
  • 4 slices raw bacon
  • 2 teaspoons chopped parsley
  • 1 lemon, sliced
  • Heavy-duty aluminum foil

Season fish, inside and out, with salt and pepper. Stuff loosely with Crabmeat Stuffing, close with skewers or toothpicks, and brush with melted butter. Place fish on a large sheet of foil. Cover with bacon slices, wrap and seal.

Cook on a grill or on hot campfire coals until fish flakes when fork-tested, about 1 hour. Serve garnished with chopped parsley and lemon slices.

Crabmeat Stuffing

  • 1 medium onion, finely chopped
  • 1/4 cup butter or margarine
  • 1 teaspoon salt
  • Pinch each thyme, basil, paprika and black pepper
  • 2 cups fresh bread crumbs
  • 1 egg, well-beaten
  • 1 cup cooked crabmeat
  • Clam juice

Saute onion in butter until soft. Stir in herbs and spices. Blend this mixture with bread crumbs, egg and crabmeat.  Moisten with clam juice.

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