My current compost system initially took up a 3′ by 12′ space over in my garden and out of frustration, I reduced it to a 3′ x 6′ space. It works great as it is but uses a good portion of my side yard/garden area, and the dog loves to sneak in there and gobble up some of the delicacies. Messy in every sense of the word and her breath could stop a freight train on some days.

My new Mantis Back Porch Compost Tumbler arrived claiming it only takes up a 31” x 26” space, a considerable reduction of garden space, and with its locking lid, the dog will be losing a few much-needed pounds.  I want to go over the assembly and first impressions in today's post.

Back Porch Compost Tumbler – Small box, large capacity!

The assembled size of Mantis Back Porch Compost Tumbler is 37″ high x 31″ wide x 26″ deep and hold a generous 30 gallons of compost material (think of one of those large 32-gallon green garbage cans that most people have to get an idea of the capacity.) A handle and two wheels make it easy to move in your yard too.

The Mantis Back Porch Compost Tumbler is packaged very well to prevent any damage during shipping.

There are very few parts to assemble.

Impressively detailed instructions make assembly very easy to follow with step-by-step illustrations.

Parts are conveniently packaged in bags and clearly label by assembly steps taking the guesswork out of the assembly.

Assembly took roughly an hour to complete and required one beer plus some music (not required by Mantis to assemble.)

I love the sage green color of the Mantis Back Porch Compost Tumbler, making it naturally blending into the backyard.

The wheels allow for smooth movement and the completed assembly is so good looking that I won't be hiding it in the side yard.

There are more wins than loses with this composter!

Pros:

• Easy to assemble
• Small finished space profile
• Large capacity
• Moves easily
• Great color (Sage Green)
• Large access door
• Fluid spin rotation for composting
• Perfect for most small yard applications

Cons:

• Potentially heavy when full making it difficult to move

I couldn't be happier with the finished product. Makes the three-bin composting system seem clumsy and messy. With the Mantis Back Porch Composting System, you should be able to make as much compost as you need without the dog eating all those tasting morsels in the three-bin pile.

Composting with the Mantis Back Porch Compost Tumbler, Mantis states that you can complete a batch of compost in 4 to 6 weeks depending on temperature and contents being composted. I am looking forward to putting my Mantis Back Porch Compost Tumbler through the Fall composting season.

Full disclosure: Mantis provided the Mantis Back Porch Compost Tumbler and no charge for me to use and review. All words, photos, and opinions are my own and published without stipulation.

The post Mantis Back Porch Compost Tumbler for the Cooking Outdoors Kitchen appeared first on Cooking Outdoors.

Recently, contacted by a PR agency representing the All New Whiskey Hollow Baked Beans, sold exclusively at Wal-Mart, to see if I was interested in trying out some samples with my next grilling session. Not one to pass up an opportunity to try something new on the market, I naturally said yes.

With so many “Baked Beans”, “Beans for the Grill”, and “Beans for Backyard BBQ” out there, It would be interested to see if the Whiskey Hollow Baked Beans could separate themselves from the crowded crowd of canned bean offerings.

What potentially separates the Whiskey Hollow Baked Beans from the crowd is this statement: “Our beans are cooked in alcohol for a bold, rich flavor that pairs perfectly with summer.”

Personally, having made several bean recipes that use beer as an ingredient or beer to soak the beans, but this is the first product I have come across that uses alcohol to cook their beans in.

Whisky Hollow Baked Beans flavors

Moonshine & Bacon

“Bold Moonshine blends perfectly with the unmistakable, smoky flavor of bacon for a truly unique baked bean taste.”

Whiskey Brown Sugar

“The sweetness of brown sugar is paired with the distinct flavor of whiskey to achieve the perfect blend of sweet and savory.”

Whiskey Dry Rub

“The spiciness of the dry-rub packs just enough heat, while whiskey enhances the natural flavor of the beans.”

All three flavors come in 28 oz cans.

Whiskey Hollow Baked Beans Review

Seeing how it is the middle of summer and grilling season is in full swing, I decided to fire-up the grill, throw some hot dogs and Whiskey Hollow Baked Beans on for lunch with the boys. It was extra nice that the Whiskey Hollow Baked Beans people supplied me with a new 8″ Lodge cast iron skillet to make things easier!

My boys unanimously voted on the Whiskey Hollow Whiskey Brown Sugar Baked Beans for our first sampling and I supported their vote whole heartily. Just popping the lid open was a win-win as far as can opening Olympics is concerned, no can opener needed with their easy pull tab, which means one less thing to forget when you are cooking these beans at camp or in the backyard.

Right out of the can, the beans smelled great, where full shaped and thickly sauced. In a survival situation (i.e. – to lazy to cook) I would certainly eat these beans cold right out of the can or perhaps I might be willing to have these with toast as so many of my friends on the other side of the globe do!

Perhaps stating that I was excited to devour these beans, passing on the hot dogs and chips is a slight exaggeration, but I certainly sneaked a few taste samples as everything was grilling over the ol' charcoal grill and I can attest to my pleased palette with every bite.

Our Whiskey Hollow Whiskey Brown Sugar Baked Beans, packed with sweet brown sugar flavor, thick and rich, were perfect for our summer lunch. One 28 oz can easily fed all three of us and by us, I mean two teenage boys and myself, none of which are small eaters at this stage of our glutinous years.

Do beans cooked in alcohol taste as good as they claim? Yes, In my opinion, they certainly do and I can't wait to try out the other flavors as well.

Without hesitation, my completely unbiased opinion about Whiskey Hollow Baked Beans, go to Wal-Mart and pick up some for your next grillin' session, you won't regret it!

Just smelling them cook on the grill will get your hunger genes going!

Full disclosure – Whiskey Hollow provided 3 cans of beans and props used in this review at no cost to me and without stipulations. All opinions are my own.

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The post Whiskey Hollow Baked Beans Review appeared first on Cooking Outdoors.

If you love Ice Cream as much as I do, then you either make it, buy it or want to make it! I love to make homemade ice cream and I have always wanted one of the old fashioned hand crank models from my younger years. Finding one of quality, is another story, seems there are either cheap ones or very high priced ones and very little in between. My needs were quite simple – needs to make a few quarts of ice cream, looks nice, has a long life span, reasonable price and, if possible, has an electric motor.

Eventually my searching paid off, along with numerous readings of reviews, specs and such, I was able to find one that fit my expectations – the Aroma 4-Quart Traditional Ice Cream Maker from Aroma on Amazon. This certainly looked like it would do the job even though a few reviewers trashed the product, but it was a bit more than I was willing to spend, $139.99 with free shipping.

Yep, I bought it anyway!

Note: For some reason the price has significantly been reduce to $88.99 plus shipping as of this writing on Amazon.

Here are some of the details from the product page on Amazon:

• Includes convenient electric motor and old-fashioned die-cast hand crank
• Traditional solid fir wood bucket
• Quart capacity – enough for the whole family
• Aluminum mixing canister for faster freezing
• Includes recipes for classic favorite ice cream flavors
• Product Dimensions: 15 x 12.2 x 16.1 inches ; 10.7 pounds
• Shipping Weight: 13.6 pounds
• ASIN: B0056CGNEE
• Item model number: AIC-244
• Average Customer Review: 4.2 out of 5 stars  (39 customer reviews)

There very few parts to the whole kit:

• Hand crank
• Electric motor (120 volts)
• Wooden bucket
• Mixing canister
• Canister lid
• Canister lid cap
• Plastic stirrer
• Dasher (paddle)
• Plus the instruction manual

Note: as soon as you open the box there will be a strong chemical order – this should dissipate within 24 hrs.

The instruction manual is very well done with several ice cream recipe in the back to get you started.

My only complaint at this point is the wooden bucket, the finish was not as nice as the one in the photo, not that I would expect an exact duplicate but mine was scratched in a couple spots and looked like it was stained and finished in under 30 seconds, very rough looking. One other small detail was the pivot cone in the bottom of the bucket, that is positioned to hold the mixing canister in place and rotate smoothly, was installed off center (not enough to affect the performance). This drive me crazy, after all, I paid  $139.99 for this, I want it as I expected it to be, perfect.

Note: made in China – I know some of you will ask.

Following the instructions, you need to wash everything (except the electric motor), fill the bucket up with water (to allow the wood to expand), and freeze the mixing canister and dasher.

After washing everything, I froze the mixing canister and dasher while I made some old fashioned vanilla ice cream mix from my ice cream book, which is quite good!

My goal was to make “Butter Finger Old Fashioned Vanilla Ice Cream” similar to what I had on my recent trip to South Lake Tahoe at the Snow Flake Drive-In.

Once my old fashioned vanilla ice cream mix was made, I filled up the frozen mixing canister, inserted the dasher and placed the cover over the top. I set up the Aroma Ice Cream maker for production by placing my mixing canister in the center of the wood bucket, filling the sides with ice and salt, placing the electric motor on top, latching it down, plugging it in and turning on. Everything worked perfectly!

40 minutes later I had a quart of  “Old Fashioned Vanilla Ice Cream”! It was still quite loose in thickness so I mixed my Butter Finger piece in quickly and placed the ice cream in the freezer for the next day. There is no doubt that I could have continued mixing to achieve a thicker consistency but my time for this project had run it's course and it is easier to add the pieces when the ice cream mixture is soft.

Now I have only used this ice cream maker once but I am very happy with it. Even though the finish could be better, it didn't affect the performance. The motor handled 1 quart of ice cream mix with no issues, the wood bucket never leaked, the dasher worked as expected and my “Butter Finger Old Fashioned Vanilla Ice Cream” is absolutely delicious!

I'll give it a 4 out of 5 only because of the craftsmanship issues.

If you would like to buy one for yourself or as a gift, please use my Amazon link here: http://amzn.to/1N0n8FT

You can find even more information on the Aroma website: http://www.aroma-housewares.com/kitchen/appliances/AIC-244.html

The post Aroma 4-Quart Traditional Ice Cream Maker – Review appeared first on Cooking Outdoors.

Frantoio Extra Virgin Olive Oil

Size 375 mL

IL Fiorello Chile Flavored Oil

Size: 100 ml

“From our 2012 harvest. A combination of Thai chiles and harissa, a smoky Tunisian spice. The slow heat compliments grilled meats like lamb or beef.”

Harissa – is a Tunisian hot chili pepper paste the main ingredients of which are roasted red peppers, Serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation – https://en.wikipedia.org/wiki/Harissa

IL Fiorello Signature Balsamic Vinegar Reduction

Size: 100 ml

“Our secret recipe. Smooth, bright, and the most versatile of our creations. Use it to complement savory foods like aged cheese.”

I loved this Balsamic reduction!

 

IL Fiorello products are simply wonderful, with over 40 various products from Olive oils, Blended oils, Balsamic vinegar, Salts, Soaps and hand creams, there is a lot to enjoy! The family has invited me to attend their next culinary class, olive oil tasting and wine tasting event in a few weeks. This will certainly be an exciting trip for me with a 4 hour grilling and craft beers pairing, grove (Olives are grown in groves not orchards) tour and lessons on tasting olive oil, which I need.

You can find more information on IL Fiorello by visiting their website: http://ilfiorello.com/ where you can find detailed information about their awards, olives and history all in their extensively detailed about section.

Certainly consider signing up for one of their culinary classes as they do fill up fast or joining “The Grove Club” at http://ilfiorello.com/olive-grove/ where you can get their products delivered directly to you three times per year.

At the end of June, I will be bringing you the details of my tour and culinary class, in glorious detail!

Gary

Note: these products were provided to me at no charge, without compensation or expectations.

The post IL Fiorello Artisan Olive Oil – Review appeared first on Cooking Outdoors.

It has been a long time since I agreed to do a cookbook review, I have wanted to but I just couldn't set aside the time to really look at a cookbook and enjoy doing it. This has changed, and now I have 4 amazing BBQ cookbooks to review and I could be happier!

Southern Living's Ultimate Book of BBQ – The Complete Year – Round Guide to Grilling & Smoking with Pitmaster Christopher Prieto, Secrets to Smoking on the Weber Smokey Mountain Cooker by Bill Gillespie, Grilled Pizza the Right Way by John Delfa and Smoke it Like a Pro on the Big Green Egg by Eric Mitchell.

Yes, I am considering myself to be slightly spoiled … rotten and I am OK with it.

So for my first review:

Southern Living's Ultimate Book of BBQ – The Complete Year – Round Guide to Grilling & Smoking with Pitmaster Christopher Prieto

Published by Oxmoor House® 2015

ISBN – 13: 978-0-8487-4480-9

$24.95 US / $27.95 Can

365 pages

For those of you in the know, Christopher Prieto needs no introduction, but those who are new to the game:

Christopher Prieto is a champion pitmaster and owner of prime barbecue just outside of Rayleigh, North Carolina. His journey into cooking and the world of barbecue began when he was a child in Houston. Fond memories of Texas, and his desire to find the “soul” of barbecue, Sent him on a personal quest to perfect slow-smoked meats. Today, after years of cooking on the professional barbecue circuit, he says his finally achieved what he considers barbecue excellence.

This cookbook featuring Christopher is no small achievement and Oxmoore House pulled out all they had to get it published. It takes an army of people to publish a book like this: Creative director, art director, executive photography director, executive food director, managing editor, assistant managing editor, editor, editorial assistant, senior designer, assistant test kitchen manager, recipe developers and testers, food stylist, photo editor, senior photographer, senior photo stylist, senior production managers, pitmaster, writer, executive editor, assistant project editor, compositors, recipe editor, copy editors, proofreader, indexer, fellows, photographer, Photo stylists, and a few more!

Seriously, this BBQ cookbook is a work of art!

There is a art gallery of mouth-watering photographs of recipes, all meticulously cooked, styled and photographed.

With our a doubt, this is a comprehensive book about Southern style BBQ, covering eight unique chapters: BBQ defined, Bona fide BBQ, Fueling the fire, Low & slow, Hot and fast, Rainy day barbecue, Fiery sides, and Spice it up. Each chapter, goes into great detail covering everything you need to know about how to cook authentic Southern BBQ.

BBQ defined – is a great introduction to BBQ history and it's southern origins, with discussions on sauces, sides and drinks.

Bona fide BBQ – jumps right in with pork, beef, mutton and lamb, chicken, Turkey and other poultry. Discussing the various cuts that are preferred for authentic Southern BBQ.

Fueling the fire – is all about teaching you how to barbecue like a pro. Introducing you to various fuel sources and cooking equipment, the best woods for smoking, the best techniques for grilling, combination grilling, and BBQ. There's also a nice segment on the Minion Method made famous by Jim Minion.

Low & slow – “Large and tough cuts of meat require longer cooking times, so low and slow is the way to go”. Here is where we get down to the nitty-gritty, true BBQ, we're talking about beef brisket, beef chuck role, beef short ribs, pork spare ribs, baby back ribs, pork butt, smoked chicken and spatchcock smoked turkey. This chapter goes into great detail on how to cook traditional BBQ cuts of meats, with detail descriptions and step-by-step photographs. One of the elements of this cookbook that I truly appreciate is the additional recipes to create from the main cut of meat that you will surely have as leftovers. The Brisket alone had several recipes to salivate over, such as: Smoked beef brisket, Cowboy sandwich, Beef brisket tostadas, Brisket and rice noodles with pineapple salsa; plenty of great recipes to take care of that extra brisket!

Hot & Fast – this chapter is all about quick grilling of common and popular cuts of meat including tri-tip, flank steak, pork chops, tenderloins, roasts, burgers and fish, all with exquisitely detailed photographs, helpful tips, and delicious marinades and sauces.

And those are just the first five chapters of the Southern Living's Ultimate Book of BBQ !

Each and every recipe is detailed with yield information, cooking time, temperatures, precise steps, techniques and tips!

It truly never seems to end.

One of my favorite reads in every chapter are the “Tips from the pits” featuring various pit masters from around the south and the “BBQ&A's” asking real pit masters various questions such as “What are your favorite types of wood?” “What do you look for when selecting a rack of ribs?” “What are your favorite foods to serve with barbecue?” You will learn a ton of great information about traditional barbecue just from these alone.

The final chapter of Southern Living's Ultimate Book of BBQ – Spice It Up, is without a doubt my favorite. It includes a large collection of barbecue sauces, glazes, rubs, marinades, brazing liquids, brine's, slathers, and a serious collection of pickling recipes, all with the same meticulously detailed recipe directions that accompany everything in this book.

So the final questions everyone's going to ask is

• “Is this BBQ cookbook worth buying?” – YES
• “Will I read this more than once?” – YES
• “Is it enjoyable to read?” – YES
• “Will I cook the recipes in this book?” – YES
• “Did I learn something new?” – YES

I made the Mango Salsa here: Grilled Fish Tacos with Mango Salsa

I am making the Pulled Pork recipe and will include the link here in a day or two.

And, I have a long list of other recipes flagged in the book to try.

And that leaves me to giving it a 5 YES review!

I love this cookbook!

Visit Amazon if you would like your own copy of the Southern Living's Ultimate Book of BBQ – The Complete Year – Round Guide to Grilling & Smoking with Pitmaster Christopher Prieto at the time of this review, it is only $15.71 with 27 5-star reviews.

Full disclosure: This cookbook is provided to me for review at no charge, no compensation and without stipulation. Amazon links are affiliate links and I make a small commission on each sale which never affects your cost.

The post Southern Living’s Ultimate Book of BBQ – Review appeared first on Cooking Outdoors.

The Chef Rémi company asked me to review their new Digital Cooking Thermometer  – model #TP101 awhile back.

They were interested in getting it into the hands of someone who would be using it outdoors as opposed to using it indoors and I certainly fit that criteria!

The Digital Cooking Thermometer arrived in a lightweight envelope rather quickly from Amazon.

Inside was my new thermometer packed in a strong plastic tube with a cap and lanyard – nice touch.

It is the “Pen” type digital thermometer style.

The thermometer, tube and cap weighs all of 1 ounce when I checked it on my postal scale, making it very easy to transport.

Over all the thermometer looked like a sturdy piece of technology.

Coming in at 9″ inches in length made the thermometer easy to use over a hot fire!

Comes complete with the tiniest set of instruction I have ever seen (Or tried to read).

Fortunately, you don't need to read the instructions to use the Digital Cooking Thermometer right out of the box.

It's simple digital interface work easily and accurately.

Just press the On/Off button to power it up.

First thing I did was an ice water temp test and it was spot on.

It's digital readout was bright and easy to read without my reading glasses.

Four buttons are on the face: On/Off, Hold, °C/°F and Max/Min.

Specifications:

Temperature range is – 50°C -+ 300°C / -58°F -+ 572°F.

IResolution: 0.1 °C/°F

10 minute auto shutdown

IPower supply: 1.5v

The probe shaft is almost 6″ long and ends in a tapered tip.

In comparison to another brand of instant read digital thermometer I use, it was rather thick and required a slight bit more pressure to insert into the food to test.

On the other hand it was the same size as another very popular brand of wireless digital thermometer probes – so I won't call this a big negative.

Here it is in use:

Over all I liked the Chef Rémi Digital Cooking Thermometer and I can say that I will be using it again, especially when the fire is hot and I need a long probe to test the food without searing my arm off!

Pros:

• Light weight
• Easy to use
• Accurate
• Long probe
• Price – only $16.95
• 100% Lifetime guarantee

Cons:

• Probe is slightly thick and needs extra pressure to insert
• Instruction sheet is very small – hard to read

Also note that this is a 5 star rated product on Amazon.com with 489 customer comments at the time of this review

Purchase yours at Amazon:

Get 25% off today coupon code = ChefRemi
Chef Remi Cooking Thermometer – Instant Read – Best Digital Thermometer for All Food, BBQ and Candy – Rated #1 Meat Thermometer – 100% Lifetime Guarantee – The Ultimate Father's Day Gift With The BBQ Season Just About To Start

Note: This product was delivered at no charge and without compensation. All content, thoughts and photographs are exclusive to Cooking-Outdoors.com. If you choose to purchase the Chef Rémi Digital Cooking Thermometer through my Amazon link I will make a very small commission from your purchase and this does not affect the price you pay.

The post Chef Rémi Digital Cooking Thermometer Product Review appeared first on Cooking Outdoors.

This Boysenberry color on the casserole dishes is just gorgeous (striking a manly pose), so much so that I would enjoy seeing this color on just about everything in the kitchen. Seriously, it is just edible!

Now you may also be wondering with what this has to do with cooking outdoors? Well these ceramic bake-ware dishes work perfectly on a grill and when you bring them into the house, they look just gorgeous on the table! Yep, slipped that word (gorgeous) in again. I'll cover that in just a bit.

Size-wise, these come in four quart sizes, 0.3, 0.7, 1.5, and 3.5, and they nest for easy storage, which makes them very safe to store. No towering ceramic bowls squeezed into the cabinet any more!

They are freezer and microwave safe, won’t absorb oils, odors, or sauces, resist staining, cracking or crazing, and chipping – note here that they come with a 5yr no-chip limited warranty.

Plus, they are dishwasher safe and oven safe up to 500°F, which fits into my cooking habits perfectly.

I first used my KitchenAid Ceramic Bakeware set on Thanksgiving, cooking Kahlua candied yams, stuffing, green bean casserole and using the smallest one as a holder for our cranberry sauce. The dishes looked great with the boysenberry colored outside, with the food cresting high in the center, all highlighted by the bright white porcelain interior. From the oven to the table, looking good!

But I had to put them to the test for this website and that meant going on the grill. No I didn't ask, I just did it and I survived the Mrs. wrath.

We had some leftover ham from Thanksgiving and a ton of delicious cheese in the refrigerator, so I put together a ham and mac casserole dish for the test.

Honestly, these worked great on my gas grill, no issues at all using indirect heat and the food was cooked evenly with a yummy crust on top.

Now I must throw a disclaimer out there – KitchenAid did not ask me to use their ceramic dishes on the grill, so I don't know if they have researched the usage on a grill or not but it certainly worked great for me. Keep in mind that I used indirect heat with no heat directly under the dishes, I wouldn't recommend using them any other way.

Wrapping things up here, I really like these casserole dishes from KitchenAid. Both in the oven and on the grill, they performed as stated, washing up was a breeze, so easy in fact they never graced the insides of the dishwasher.

They cost $149.99 on the KitchenAid website and are well worth the price in my opinion.

Several colors are available also: Onyx, Azure blue, Buttercup, Empire red, Persimmon, and Key lime.

KitchenAid provided these casserole dishes and no charge and without stipulation in exchange for my honest review of their product.

The post KitchenAid Ceramic Bakeware Review appeared first on Cooking Outdoors.

What a great addition to the Cooking Everything Outdoors show! We have finally added a Kamado style grill to our outdoor kitchen – the Grill Dome! This will allow us to cook an even wider array of Grilling and BBQ recipes, giving you an even better selection of videos to watch!

(Closed Captioning available on this video)

For additional information on the Grill Dome Kamado style grill, visit: http://www.grilldome.com

Video Release schedule:

Every Tuesday: Tips Tricks and techniques Videos

Every Thursday: Product reviews as they become available

Every Friday: Cooking Everything Outdoors Videos

Video Transcript:
Presenter:
Hey, everyone, I am proud and excited to introduce the Grill Dome to the Cooking Everything Outdoors show.
I’ve been fortunate enough to receive the Cypress cooking table and the extra large Grill Dome from Grill Dome.
As you can see the table was completely assembled and a Grill Dome only comes in a single box, heavy but nice.
Let’s go real quick through the assembly.
Few straps, few pieces of cardboard, and there you have your Grill Dome.
Really nicely packaged.
I have no problems with the shipping of this across the country.
Everything’s packed inside.
Get your grate, your thermometer.
A huge owner’s manual.
Ceramic grate for the bottom, your top vent.
To lighten it I pulled out the two ceramic rings.
And with the help of a friend I managed to get it in the table.
It takes two people.
Putting everything together took all of maybe 10 minutes.
Once I got this beauty together, stood back and took a look at it.
I realize I was going to be doing some serious cooking with the Grill Dome.
I did decide to finish the table.
I put three coats of an outdoor satin finish.
Just looks beautiful.
Slid the feet under the Grill Dome.
And I checked out accessory pack that they sent me.
These are the must-have accessories.
And that’s it.
If you want to check it out, go to www.GrillDome.com.
Really, really nice product, high-quality unit.
I think you’ll really enjoy this.
Next, I start cooking.
Hey, that’s it.

The post Introducing the Grill Dome to the Cooking Everything Outdoors Show appeared first on Cooking Outdoors.

I recently received the New Camp Chef Somerset III Patio Stove! With three 30,000 BTU burners and a 16” deep cooking surface, you can go wrong. Built to accommodate the Camp Chef 16” Cooking System product line, including the Italia Pizza oven, BBQ Grill Box, Griddle system and so much more! Here is my quick video profile and assembly.

(Closed Captioning is available on this video)

Home grilling is something many people look forward to each year. But with the Somerset III there is much more than just grilling to look forward to. Hot breakfast, fresh artisan pizza, grilled salmon, and Dutch oven dinners are just a few of the possibilities the Somerset III can offer. As one of Camp Chef’s 16” cooking systems, this outdoor range is extremely versatile giving you the power, space, and ability to grill, griddle, boil, fry, or even cook Dutch oven in the comfort of your back patio. Foldable side shelves, matchless ignition, and roller wheels are added for convenience. Expand your menu and bring people together with Camp Chef’s Somerset III for delicious food and fun times.

Camp Chef Somerset III Patio Stove Specifications:

Outdoor patio design
Three cast aluminum 30,000 BTU/hr burners
Matchless ignition
Roll wheels for easy mobility
Folding removable side shelves
Fits Camp Chef 16″ Cooking System Accessories
Easily converts from burner to BBQ to Griddle (requires accessories – not included)
Folds down to a compact size for transport and storage
Regulator and 3 ft. hose included
Total Output: 90,000 BTU/hr
Cooking Dimensions: 16″ x 38″
Width (without shelves): 38.5″
Depth (front to back): 16″
Shelf Dimensions: 15″ x 15.75″
Shipping size (in the box): 38.5″ x 17.5″ x 13.5″
Weight: 68 lbs
Warranty: One Year

Available from http://www.OutdoorCooking.com

Video Transcript:
Presenter:  
Hey, I’m proud to introduce the Camp Chef Somerset III Patio Stove.
Through outdoor patio design this come to 3 cast iron aluminum 30,000 BTU burners, matchless ignition, roll wheels for easy mobility, fits the 16 inch Camp Chef cooking system accessories which includes the Italian pizza oven, the barbecue grill box, the griddle and of course, all of your favorite Camp Chef accessories and more.
Now, let’s get this thing assembled.
Through the miracle of high-speed recording here we go.
Yeah, box is just a little bit heavy, but I got it, don’t worry.
Okay, open the box.
Play with the dog.
Finish opening the box.
Play with the dog.
And get all your parts out.
Be careful, lifting the burner section it is quite heavy, unpackaged it and lift up on the burner grates to remove your owner’s manual and yes, you need to read this.
Then remove your grates.
Then flip your burner unit over on some cardboard and start assembling the legs.
Just make sure you get the correct leg in the right position.
You’ll find the nuts and bolts packaged in the box with the shelving.
This is going to have the wheels and the axle rod and other pieces.
Just a few bolts each on each leg, hand tighten these loosely.
Then open the box that has the front panels and the bottom panel, time to put those on.
Again, just a couple of screws on these, but put them in loosely.
Once those are on we can put the bottom panel on.
Make sure you have it facing the correct direction.
A few more screws.
It is time to put the axle and the wheels on, tighten up the axle nuts and then put on your hubcaps.
Very carefully flip the unit over and assemble the shelf brackets.
2 screws each here, put those in loosely and place the shelving unit in place to get the brackets adjusted in the right position before you tied it fully.
Now, very quickly add the bottom brace bar on, tightened everything up, put your burner grates on and enjoy your beautiful Somerset III gas grill from Camp Chef.
Hey, that’s it.

The post Camp Chef Somerset III Patio Stove appeared first on Cooking Outdoors.

If your a griddle cooking fanatic or even a griddle cooking fan, then you will want to take a look at this new product for your outdoor cooking enjoyment. MoJoe Outfitters have come up with a griddle that fits the Weber 22 1/2 kettle and it is versatile enough to be used in a camp fire pit or even as a stand alone unit. Made of 1/4 steel it can with stand  any cooking environment time after time.

(Closed Captioning available on this video)

You can find more info about the MoJoe Griddle at http://www.mojoegriddle.com or contact them directly at info@mojoeoutfitters.com

Video Transcript:
Presenter:
Hey, everyone, this is Gary House with Cooking Everything Outdoors show and our review today is on the MoJoe Griddle.
It comes in a box and it is heavy.
So opening the box up, the first thing you’re going to find is the owner’s manual.
Now, this is an extensive owner’s manual.
It’s a 20-page booklet covering every aspect of using your MoJoe Griddle whether on a kettle barbecue or a campfire pit or just on the ground.
Digging a little further first thing you’re going to find are the handles to lift and move your MoJoe Griddle.
These I believe are made out of stainless steel.
They’re nicely made.
They fit your hand very comfortably, too.
Digging deeper into the box we find our MoJoe Griddle, accompanied with 3 legs that’s going to allow you to raise it above your campfire or even use it as a freestanding unit.
Quick observation on your MoJoe Griddle is it has the braces underneath.
This will help keep the griddle from warping as it heats up and it also allows it to sit on the 22.5” Weber kettle barbecue.
This is one heavy bugger and it’s made out of 1/4 inch steel.
Now, take those handles that came with this, put it in the precut holes and give it a lift.
Do this about 10 times every day and you’re going to have some seriously huge shoulders.
As you can see it fits nicely on the Weber kettle.
The first thing you need to do once you get it out of the box is give it a good wash.
I just used a little warm soapy water, gave it a good scrub, then rinsed it off with some fresh clean water until dried it, then I let it sit in the sun for a good 15 minutes to make sure it was extra dry.
Now, there’s no need to clean the underside of the MoJoe Griddle.
So let’s put ours to the test.
I took about 75 charcoal briquettes and fired them up.
And I want to spread them across the bottom of my Weber kettle.
I’m using the performer if you hadn’t noticed.
Now, before we get started one thing that you need understand is you always treat the MoJoe Griddle as if it is hot.
There are 5 pages of safety tips in this owner’s manual.
So take this seriously.
Now, place your MoJoe Griddle securely on the top of Weber kettle and you’ll see that those support brackets help raise the MoJoe Griddle above the kettle for air circulation, and you can always adjust the heat by adjusting your vent down below.
Less heat, closed.
More heat, open.
Just simple as that.
So, now that we have our MoJoe Griddle cleaned and heated up, we’re going to test to see if it’s ready to cook on.
And we’ll do the water test.
You sprinkle water on there and if it beads up, it’s ready to go.
Seasoning at first is as simple as applying a little bit of cooking oil and just working it into the surface.
Always make sure you use a thick wad of paper towels and a pair of heavy-duty heat resistant gloves.
So let’s give this a cook.
Our griddle is seasoned.
Added a little bit more cooking oil.
And I have some leftover chicken strips that I’m just going to throw on there and see how it does.
You’ll notice it’s relatively non-stick right after the first seasoning and you know how difficult skinless, boneless chicken breasts can be.
Look at that.
Flips easy the first time.
After just a couple of quick minutes, it’s ready for some salad.
Yep, that’s what I did with it.
Cleanup is just a breeze.
Take a stiff spatula, scrape some of gunk off, pour some table salt all over it and give it a scrub.
Got something stubborn there, take that special back and knock it down.
Once you have the food cleaned off your griddle, apply just a little bit more vegetable oil, rub that in and it is seasoned and ready to go for next time.
If you’re interested in finding out more about the MoJoe Griddle, just go to www.MojoeGriddle.com.
Check them out.
Say hi.
Tell them Gary sent you.
And thank them and buy from them because this is great.
I’ve a hankering for some Philly cheese steak sandwiches coming up next.
If you’d like to see your product reviewed on the Cooking Everything Outdoors show, just drop me a line at info@Coooking-Outdoors.com.
I will see you next time.

The post MoJoe Griddle Demo and Product Review appeared first on Cooking Outdoors.

I was recently sent the new KettlePizza Basic – Wood Fired Pizza Oven Kit for 18.5 and 22.5 inch Kettle Grills for review. Here is the package opening and assembly.

(Closed Captioning available on this video)

http://www.KettlePizza.com

http://www.kettlepizza.com/KettlePizza-Basic-KPB-22-p/kpb-22.htm

The KettlePizza Basic is a pizza oven conversion kit for 18.5 and 22.5 inch charcoal kettle grills.

Included with the KettlePizza Basic kit are:

– one 304 stainless steel pizza oven sleeve for 22.5″ kettles – two wood handles with stainless steel standoffs – one hi-temp thermometer – one 14″ aluminum pizza pan – stainless steel hardware

Some basic assembly is required (no tools needed). The product is proudly Made in USA in Massachusetts and has patents pending. Note: buyers must first have a kettle grill such as a Weber One Touch 22.5 Inch Gold or Silver.

Features

Transforms 22.5″ kettle grills like Weber One Touch Gold or Silver into a wood fired pizza oven.
Heat remains stable because lid does not need to be removed to access food.
Made of 20 gauge, 304 grade stainless steel. Made in USA.
Use with a skillet to cook meats, fish or vegetables.
Works with charcoal or hardwood.

Video Transcript:

Presenter:  
Hey, everyone, today I’m going to show you the new updated KettlePizza pizza oven conversion kit on the Cooking Everything Outdoors show.
Now, for those of you that have not seen me use the KettlePizza accessory, it is a stainless steel ring that fits between the base and the lid of a 22.5 inch Weber kettle allowing you to cook incredible pizzas by fitting it through the front of the kettle.
It’s brilliant.
It’s a fantastic device and I’ve used it many, many times with many, many recipes.
Now I have the brand new updated version.
We’re going to check this out first.
So when you receive your KettlePizza pizza oven conversion kit this is basically what will arrive and inside it you’re going to find a few things in there.
You’re going to have your 302 stainless steel pizza ring that you need to assemble which is super simple.
You’ll also receive your handle kit and a pizza pan.
Now, your accessory kit that comes with this is pretty detailed with an instruction book with full-color photos which I just loved.
It shows you step-by-step how to assemble the KettlePizza pizza oven conversion kit.
Also comes with a nice little pamphlet of accessories that you can purchase to make your experience a little bit better.
If you have a problem, there’s an 800 number to call or a direct email.
And in here you have the few parts that you’re going to require which is two handles.
Now, let met talk about the handles real quick.
Of course, these are stainless steel bolts.
And these are wood handles.
And they’re nicely finished.
They have been capped off beautifully with the hardwood.
And they’re real comfortable for your hands but they’re unfinished.
These actually feel like they might have been slightly oiled.
I would highly recommend before you assemble this to either oiled the handles with a nice cutting board oil, or mineral oil, or go and coat them with a spray varnish, that’s what I do with my first one and they look brand new to this day about three years later.
So they’re looking really, really good.
So go ahead and coat this real quick before you put them on.
Also comes with the KettlePizza thermometer and an additional set of bolts, stainless steel wing nuts and bolts.
And the pizza trays and nice heavy-duty metal.
I would have to say it is aluminum and of course, like all the KettlePizza accessories and conversion kits and such they’re made in the USA.
So what does KettlePizza done with this new version?
It makes it different from the original version.
Well, the first most important and I think exciting thing is that this is able to fit both the 18.5 and 22.5 inch Weber kettles.
By simply adjusting where you place the bolts on the back of this unit you can make it for an 18 or a full 22.5 inch kettle.
So they’ve also relocated the location of the thermometer which goes off a little bit to the side.
The other thing you’re going to really love is this is tool-less assembly and it goes really, really fast.
So let’s start assembling this.
I’ll start with our bolts.
Now these bolts here point outwards and on the 22.5 inch which is what I have.
Just simply line the holes, insert the bolts, take a lock washer, insert that on the bolt and then take your wing nut and tighten that up.
Do the same thing on the bottom.
Line up your hole, put a lock washer on, and tighten up your wing nut.
Now, the only thing you have to do is put on your handles.
And that takes a handle, 2 wing nuts and a lock washer, and insert that into the holes, lock washer and wing nut.
And that’s it.
That is your KettlePizza pizza oven conversion kit assembly in no time at all.
So let’s get our KettlePizza pizza oven conversion kit ready for the grill.
And it’s very simple.
You just take your grill cooking grate, maneuver it around the bolts in there.
And you may have to take the back one and just release it lightly.
And this sets in there on top of the wing nuts that are set in there.
You want to make sure that your wing nuts are horizontal and not vertical when you tighten them up.
And I have one here I needed to adjust slightly.
And you’re ready to go.
Now that we’re ready to put it on the kettle I’ll show you how to do that.
Obviously, the opening goes to the front.
You set it inside the kettle.
And what’s going to happen is this is going to rest on the handlebar, the bottom, on both sides and the bolt that you have on the bottom there and it is in place.
Once that’s assembled you just simply take your lid and set it right on top.
And you are ready to make some amazing pizza.

The post KettlePizza Basic – Wood Fired Pizza Oven Kit Review appeared first on Cooking Outdoors.

I was recently sent the new KettlePizza ProGrate & Tombstone Combination Kit for review. Here is the package opening and assembly.

(Closed Captioning available on this video)

http://www.KettlePizza.com

http://www.kettlepizza.com/KettlePizza-ProGrate-and-Tombstone-Combination-Kit-p/kppg-22.htm

Made specifically for the hardcore KettlePizza user or professional who wants faster cooking cycles and higher dome temperatures for near Neopolitan pizza results. The KettlePizza ProGrate & Tombstone Combination Kit contains a unique stainless steel grate that has openings on the sides for fast refueling.  Use this kit with the 22.5″ KettlePizza unit and all one has to do is remove the grill lid and drop down charcoal or hardwood chunks. The product also has a special elevated fire basket in the rear where hardwood chunks can be added.  Having hardwood at the same level as the stone allows more heat to circulate into the dome of the chamber providing even higher temperatures for faster cooking cycles.

The most important component in this kit is the tombstone shaped 5/8′ cordierite pizza stone.  This stone is 15.7″ x 14.5″ with a rounded edge.  Since it is thicker, it retains more heat and makes pizza placement and removal easier.

The product is Made in USA and has patents pending.  NOTE: This product works only with 22.5″ grills. This product does NOT include the basic KettlePizza insert.

Features

Installs within KettlePizza 22.5″ units.
Allows easy refueling through sides, no removal of KettlePizza necessary to remove.
Rear firebox allows higher temperatures to be achieved in dome of grill.
Grate made 304 grade stainless steel. Tombstone made of 5/8″ Cordierite.
Made in USA.

Full disclosure: Kettle Pizza provided their product at no charge and with no compensation. All comments, opinions and views are my own.

Video Transcript:
Presenter:
Hey, everyone, today I am going to show you the ProGrate and Tombstone Combination Kit for the KettlePizza pizza oven accessory on the Cooking Everything Outdoors show.
So let’s take a look at our ProGrate and Tombstone Combination Kit because this is really cool.
This is for all of you hardcore pizza-makers out there.
They want to take your KettlePizza experience and knock it up a few notches.
So inside you’re going to get your heavy, heavy Tombstone.
And the first thing you’re going to notice is that obviously it’s fragile but that you need to make sure that you wash this but with water only.
Now, I’ll tell you and it says here, there maybe some slight imperfections and that’s not going to affect the cooking at all in any way shape or form but do not cook with this until it is completely dry.
So wash it off with water and put it out in the sun, not in an oven or on the stove to dry, just put it out in the sun until it’s completely dry.
You don’t want this to crack on you.
And look at that.
That is 5/8 inch Cordierite.
This is the idea surface for baking pizzas, breads, calzones, whatever you can think of.
Now, inside of each kit comes a complete assembly and usage guide.
This is our hickory chunk rear basket.
Our ProGrate makes all this come together.
This is 304 stainless steel, will not rust.
So let’s put all this together now.
Assembly is a very, very simple.
You simply take your 5/8 inch Cordierite pizza stone, place it in the holder on your ProGrate.
And then your basket, when it’s time to put this in a kettle simply sets towards the rear.
This replaces the grill cooking grate that you have in your pizza kettle right now.
So you have your KettlePizza pizza oven conversion kit, your ProGrate with your 3/8 inch Cordierite pizza stone.
And you want to just set this in there.
Now, I find that the best way to do this is to hold the inside bracket and the Cordierite baking stone, put it in towards the thermometer side first.
Gently set that down to the first wing nut, the second wing nut and then the third wing nut.
And you have that assembled and ready to go.
So putting this on the Weber kettle is just as simple as the first time.
Transport it over to your grill, set it in place, put the lid on it and you are now ready to rock and roll.

 

The post KettlePizza ProGrate & Tombstone Combination Kit Product Review appeared first on Cooking Outdoors.

Remember the good old days when cooking outdoors meant starting a campfire and cooking up some hot dogs on a stick? Not that old? Well we really did at one time long ago… those days are not over but just changed by the introduction of technology. You know, all of that electrical stuff and fancy new fangled inventions to make everything so darn complicated .. err, I mean easy.

I am guilty of embracing it, almost all of it to the point where I have too much technology in my life.

Currently the proud owner of a PC laptop, Mac desktop, iPhone, iPad, digital camera, digital thermometers, digital meat fork/thermometer, electric pellet BBQ, digital magazines, digital books and so on and so on. You are probably guilty as well to various degrees of technological overabundance – ie. to many toys. I can't imagine being with out some of them but some I can say goodby to, not that I am going too.

Which brings me to the point of this article and future articles – outdoor cooking toys or technology (if you need to justify the purchase), what are they and how to incorporate them into your  outdoor cooking. As the years go by and old styles and techniques are foreshadowed by new styles and techniques being introduced we are left with the decision of “Do I really need this to cook better” and I will be addressing that question in this series of articles. Sharing my toys and discovering new toys… umm, I mean technology that may or may not enhance our outdoors cooking experience.

I have shared with you some of my toys previously: Thermapen, iGrill, Cooking Outdoors app, etc and you have seen me use my iPad in a few articles. Actually I use my iPad everyday for almost everything I do with Cooking-Outdoors.com; recipes, cooking, cookbooks, email, photos, notes, social media (Twitter, Facebook, Pinterest, etc), research, reading, magazines, games – opps! Yep, my go to tool for my business. I have a nice cover for it, keyboard, earbuds, etc. you know all the bling required to operate it efficiently and effectively, except a good portable stand that lets me operate it hands free as I am cooking. Until now…

Lift Up Tablet Stand

Technology at its best – no batteries, no cords, never needs to be upgraded, no tech service required, no subscription plan and no teenagers required to help operate it!

This small but sturdy piece of plastic technology has a purpose and it preforms it very well indeed. Keeping my iPad off the surface of whatever I am cooking on, holding it securely in place and fully adjustable allowing me to access everything from a recipe to the viewing the current cooking temperature of my 6lb pork shoulder I am smoking.

Weighing in at a whopping 8 oz and able to hold my iPad at the proper angle to view my iGrill wireless thermometer as it monitors my cooking process. (Nice finger print smudges on the iPad Gary)

Fully adjustable to fit in my camera case, travel bags or adding to my camp gear.

Watch my favorite podcast.

Or just look good sitting there waiting for me to do something… this Lift Up Tablet Stand is perfect for getting the job done with little to no fuss.

Universally designed to work on most tablets out there. Keeping your expensive toy/technology up and off of the mess you are making, safely and securely.

Available from MobileFun

I am going to give this a big thumbs up for using while cooking outdoors!

MobileFun provided this sample at cost and no obligation for review on Cooking-Outdoors.com

The post Cooking Outdoors with Technology | Lift Up Tablet Stand appeared first on Cooking Outdoors.

Recently I was contacted by Kenyon International, Inc. to review their Floridian Portable Electric Grill on Cooking-Outdoors.com, something I enjoy doing from time to time, so I eagerly agreed. Electric grills are the large minority when it comes to grills in the marketplace and a portable version is even rarer. It's been a few years since I have had the pleasure to cook on one, I like the simplicity of an electric grill, plug it in and in a few minutes, start cooking. Portable electric grills fit a small but dedicated market perfect for RVers, Boaters and Patio grillers but often over looked by the solo grillers thinking that charcoal or gas grilling is the only heat options available.

Before I give you my thoughts on the Kenyon Floridian Electric grill, here are a few stats from Kenyon:

Kenyon Floridian Electric grill Model #: B70080 Specs


• 1 burner (1300 watts)
• Available in 120V (11 amp) & 240V (6 amp)
• 155 square inches of grilling surface
• Oval lid with rectangular flange
• L: 21″ / W: 12″ / H: 5.5″ (9.5″ with lid)
 (533.4mm x 304.8mm x 139.7mm (241.3mm with lid))
• Built-in GFCI power cord for ultimate protection (120V only)
• 3-year product replacement warranty

$1,250 retail

Model #: B70082 & Model #: B70083

The Kenyon Floridian is a beauty of a grill to look at, featuring “Marine grade 304 stainless steel” stainless steal housing, unique ceramic glass touch control panel, European style handles and clean lines to look at. Kenyon calls the touch panel: “Waterproof digital touch control panel for precise heat control” and it is very simple to use. The easy to remove and clean grill grate is cast aluminum and double coated with a non stick surface that functions as expected.

Kenyon Floridian Electric grill Model #: B70080 Features

• Portable electric grill
• Pre-heats in less than 7 minutes
• Even heat across the entire grilling surface
• Waterproof digital touch control panel for precise heat control
• Visual indication for heat settings
• Automatic shut-down in 60 to 90 minutes
• Made of weather resistant & rust proof Marine grade 304 stainless steel
• Cooking grate exceeds 500F for food grilled to perfection
• Concealed electric element eliminates flare ups
• Fire-safe, flame-free, no-smoke cooking
• Double coated non-stick grilling surface is dishwasher safe
• Insulated lid prevents accidental burns & removes easily for quick clean up
• Handles on each end of enclosure for convenient transport
• Add flavor to your food by simply adding a variety of liquids to the disposable drip tray
• UL approved for indoor & outdoor use (120V only)

The grates are ridged to give you those beautiful grill marks everyone desires and the waterproof digital touch control panel operates flawlessly with simple touch controls – two actually, one for on and one for heat adjustment. The Kenyon digital control panel is easy to clean with a simple wipe of a cleaning cloth I was able to remove the grease from my first cook with zero marks left to scar the surface.

Safety is a feature we all appreciate and Kenyon took the steps to make sure the Floridian Electric Grill has an inline GFI installed on the 6′ cord to prevent accidental electric shocks. I also noticed that the handles on the grill did not get so hot they burned you when cooking, still be safe and use cooking gloves when you touch potentially hot surfaces.

Kenyon's Floridian Electric Grill digital touch control panel operates effectively and simply. One touch to turn on, you will hear a beep and the ceramic glass surface lights up indicating it is on, then simply touch the plus sign to control the heat settings up or the minus sign to control the heat down. Each touch of any symbol will result in an audible beep to let you know that your touch input has been received and completed.

There are no thermometers or temperature indicators on the grill, something I would like to see added. I use temperatures to cook by add use as a reference point during cooking, a temp gauge on the lid would help me catch temperature fluctuations in the cooking area and temps on the digital touch control panel would be helpful as many recipes give temp specs to cook by.

The control system is very intuitive with it's bar system letting you know how high the heat setting is: 1 bar, being the low setting to 8 bars being the high setting. According to Kenyon this exceeds 500F.

Kenyon Floridian Cooking Guidelines

• Preheat grill for 5 to 9 minutes on high (8 bars illuminated)

Adjust heat settings for type of food:

• Steak and hamburgers = 8 bars
• Chicken, pork and fish = 6 bars
• Vegetables = 5 bars

Fairly straightforward and easy to adapt to.

Cooking on the Kenyon Floridian Electric Grill – Quick Start Tips

1. Remove grate and drip pan, clean both.
2. Make sure the drip pan is inserted all the way into bottom of grill and burner brackets are not resting on it.
3. Cover bottom of drip pan with water. Re-install cooking grate.
4. Plug the Kenyon Custom All Seasons Grill directly into an outlet. Do not use an extension cord.
5. Preheat grill for 5 to 9 minutes on high (8 bars illuminated) Adjust heat setting for type of food.
6. Close lid and cook. Enjoy the vest grilled food you have ever tasted!

My results on my first grill with the Kenyon Floridian, a New York Steak, was simply fantastic. Following the simple steps outlined above, I was able to grill this New York steak with perfect grill marks, to a delicious medium.

Cleanup was a snap as the grate easily fit into my sink to clean with just soap and water.

According to Kenyon the grate and dome lid are dishwasher safe.

I will note that the Kenyon grill comes with a sample bottle of stainless steel cleaner – nice touch!

I was curious to see if the Kenyon Floridian could handle roasting a Turkey breast … and it could! I was able to cook to a perfect juicy 165F with a delicious crunchy skin. There were no leftover after my boys finished eating this Turkey Breast…

And again, cleanup was simple and easy.

The trays in the bottom are removable and you could and beer or juice instead of water to add additional flavor to your grilled foods.

Kenyon International, Inc offers additional accessories that will make grilling on the Floridian or any of their grills spectacular

• Coated drip tray
• Griddle
• Cutting board
• Cover
• Special cooking utensils
• Cookbook
• Side burner
• Side shelf
• Grill cart

and many more accessories to build your grill up and out.

In conclusion:

Pros

I would say that the Kenyon Floridian Portable Electric Grill is a great choice for anyone needing a compact, electric grill that can handle a variety of grilling scenarios. I really liked how easy this unit is to operate and grill with, cleanup was quick and easy. The instructions where easy to follow and I was grilling in a matter of a few minutes. Performance was flawless and the Floridian looks great on the patio, I can just imagine what it would look like on my yacht if I had one.

Cons

Really nothing to complain about, I would like to see temp settings on the digital touch control panel and a temp gauge in the cooking dome but neither of these prevented me for grilling up some tastee grub.

You can find Kenyon's complete line up at Cook with Kenyon website or find them on Facebook, Twitter, Pinterest and YouTube

or contact them via:

Kenyon
PO Box 925
8 Heritage Park Rd.
Clinton, CT 06413

Phone (860) 664-4906
Fax (860) 664-4907
Hello@CookWithKenyon.com

Disclaimer: Kenyon International, Inc. provided Cooking-Outdoors.com this grill to demo and have not provided any compensation to write this review, nor does Cooking-Outdoors.com get to keep the grill as it is being returned to Kenyon International, Inc. All opinions are our own.

The post Kenyon Floridian 120 volt Portable Grill review appeared first on Cooking Outdoors.

For those of you that have been fans of the Sunday Morning Comics series posted on Cooking-Outdoors.com every Sunday, I have released a comprehensive eBook collection featuring over 165 original cartoons from cartoonist Jerry King.

That's every cartoon we have posted since April 2010!

Laugh at the antics and follies of the Cooking-Outdoors Sunday Morning Comics collection! The perfect gift for the outdoor cook in your family!

Currently produced exclusively for the iPad and downloadable from iTunes.

Cartoonist Jerry King

Aside from greeting cards and magazines, Jerry is the author and illustrator of seven nationally published cartoon books. He has also illustrated ten children's books, and has provided illustrations for numerous children's publications. One of Jerry's cartoon characters has been made into a stuffed animal.

After serving three years in the army as a medic, Jerry, 42, went on to graduate from The Ohio State University with a BA in English. He now resides in NE. Ohio with his wife Anne and daughters Giana and Sienna, and 2 dogs, Baci and Bella. When he's not at the drawing board, Jerry is probably on a golf course losing.

Cooking Outdoors Sunday Morning Comics have been produced continuously since April 2010 by cartoonist Jerry King for the www.Cooking-Outdoors.com website.

The post Cooking Outdoors Sunday Morning Comics eBook has been released! appeared first on Cooking Outdoors.

Just returned from the National Hardware Show in Las Vegas, Nevada, a three day home and garden show for the business trade. With manufacturers, innovators, and wholesalers massed into the Las Vegas convention center at the old Hilton, thousands of retailers from around the globe visiting a few thousand booths, well, it was massively impressive. I was invited to attend by one of my clients, Best of the West products and cook for them in the Tailgate section of the show where they had their booth set up to display all of the charcoal products they sell. I cooked Tri-Tip, stuffed smoked jalapenos, twice baked potatoes, shrimp and watermelon and half chickens on the grill with their charcoals and chips. The food was a big hit with all of the visitors stopping by the booth. There was some down time for me where I was able to quickly walk the show several times (Which is an understatement if you knew the size of this event) and discover some pretty cool new stuff to share.

Kettle Pizza

My friends over at Kettle Pizza introduced a new insert for the Weber Q 200 and 220 series gas grill users. The Kettle Pizza metal sleeve fits between the grill bottom and top creating a pizza oven chamber that retains the heat. A 15 inch cordierite stone and wood peel complete the kit.

They have also updated the original Kettle Pizza and stone insert, I think they did a great job!

Made in the USA!

www.KettlePizza.com

Best of the West

My good friends at Best of the West introduced their new Jim Beam charcoal and Oak Barrel smoking chips.

Having used this during the National Hardware Show myself – I can tell you it is a sure winner!

www.TwoTreesProducts.com

My Camp Kitchen

Outdoor camp kitchens that act as a storage unit and work station. High quality wood craftsmanship perfect for the Camp cook, RV'r, Backyard griller and Dutch oven cook.

Four different configurations that will satisfy all of your cooking needs.

Made in the USA!

www.MyCampKitchen.com

BBQ Dragon

The BBQ Dragon is a fire-starting tool so simple and yet revolutionary that it is literally changing the entire barbecue industry. It reduces the start time of charcoal grills to less than ten minutes and supercharges the starting of all kinds of other fires. It works by blowing large amounts of low-velocity, cool air at the fire. It's battery-powered, hands-free, micro-USB rechargeable, and looks fantastic. It works on anything: charcoal grills, fire pits, fireplaces, wood stoves, smokers, even campfires.

The BBQ Dragon is a KickStarter Campaign: http://www.kickstarter.com/projects/1025864883/bbq-dragon-the-barbecue-and-fire-supercharger

www.BBQDragon.com

Grilla Pellet Smoker

See the picture? Enough said – go check them out!

www.MyGrilla.com

Bon-Fire Kitchen

A multipurpose tri-pod cooking unit from Bon-fire, it is a Danish design and well thought through, just being introduced to the USA.

www.Bon-fire.com

Grillbot

An automatic grill brush! $99.99 and available for pre-order.

Pretty darn cool!

www.GrillBots.com

Evapo-Rust

For my Cast Iron friends! A product of extensive research, EVAPO-RUST® rust remover is an environmentally-safe water-based product that removes rust in minutes, without scrubbing. It's so easy to use, anyone can restore their rusted tools, auto parts, even firearms to like-new condition. One gallon de-rusts up to 300 lbs. of steel.

• Removes even heavy rust completely

• Non-toxic, non-corrosive, safe on skin

• No fumes or bad odors, non-flammable, no VOC's

• Biodegradable, water soluble

• Requires no special equipment

• Will not harm unrusted steel, safe on other metals

• Will not affect plastic, PVC, Viton and most paints

www.Evapo-Rust.com

The post New Grilling Tools from the National Hardware Show appeared first on Cooking Outdoors.

Can you smell it? Rotisserie campfire chicken or perhaps a big hunk of Prime Rib Roast slowly cooking over the fire like the old days, except you don't need to sit there and spin the rod as the meat cooks. It is a pretty picture and not a common sight around the campfire or at home, sad but true.

Rotisserie cooking or grilling has become a small use statistic, like the side burner on a grill over the years, the numbers are in the single percent digits for usage of those that have one. Rotisserie grilling numbers fall in those low numbers as well, we all get so excited to have all of those bells and whistles attached to our new grills at first, then the excitement fades and well, they just don't get used. But, let me throw out a particular fact about cooking outdoors: It's a pain in the backside to haul a grill around anywhere and use those neat toys, right! So your stuck with just that shiny new toy in your backyard when you want to do some good old fashion rotisserie cooking, until now. Now you can go camping, to a park or your backyard and have rotisserie grilled meats, vegetable, fish without the big grill or 1000 foot extension cord.

The people at Tool Wizard, the makers of the “Grizzly Spit Portable Campfire Rotisserie” can help you up your grilling recipe game anywhere at anytime with their battery operated rotisserie the Grizzly spit. They sent me a unit to try out for review and I am so excited to use this rotisserie in my fire pit this season. So excited that I set it up right away but haven't cooked anything … yet but that is coming!

Here is the basic kit that comprises the Grizzly Portable Campfire Rotisserie Kit on the right ($49.99) and a couple of extra goodies Tool Wizard sent along for me to evaluate.

Opening the box you'll find two support rods (vertical supports), one spit, one motor and two rotisserie prongs. Tool Wizard also sends along a very detailed users guide with set-up instructions, cooking tips and times, some additional tips and a 1-800 number if you have any questions.

First you will need to set up the rotisserie rod with the rotisserie bracket into the ground. Left or right side, doesn't matter.

Next is the opposite rotisserie rod. Place this about 30 – 34 inches from the first rod.

Your spit is 36 inches long.

That is Almond wood for those that are curious.

Once the rotisserie support rods are in place, it is easy to slide the battery operated Grizzly rotisserie onto the mounting bracket.

Note that the rotisserie support rod should be slightly lower than the other support bracket to prevent the rod from walking out of the motor slot.

The Grizzly rotisserie only requires two “D” size batteries to cook up 20 – 30 hours and rotate up to 25lbs of meat!

Here are the Grizzly Spit Forks attached to the rotisserie rod. Just slide them on and tighten the thumb screws.

Double them up! You have plenty of rod length to do two big birds.

Grizzly Rotisserie Grilling Basket attachment – Nice!

Your Grizzly Spit Portable Campfire Rotisserie Kit comes with a nice storage bag to hold your new prized possession!

Now that I have gone through all of the set-up steps (super easy), rattled the pieces and such, I will say my first impression is awesome! Solid construction, easy, looks great and stores nicely.

Of course the next big question is how does it work? I can't wait to find out! Grizzly Spit and a couple of Dutch ovens going and I will be in food paradise!!!

Now, what should I cook??
You can find more information about the Grizzly Spit at:

The BBQ Store

1540 Charles Drive, Suite B

Redding, Ca

96003

1-800-630-8665

www.ToolWizard.com

Note: Full disclosure, www.toolwizard.com provided the Grizzly Spit and accesories to Cooking-Outdoors.com at no charge and with no stipulations. All comments, opinions and reviews are my own. Gary House

The post Grizzly Spit Portable Campfire Rotisserie Kit appeared first on Cooking Outdoors.

There is no doubt that my outdoor cooking game went up a few notches when my friends at Camp Chef and OutdoorCooking.com sent me their new All Purpose Pizza Stone for the Camp Chef Camp Oven. Anytime I bake a pizza outdoors is hero time for my boys, me being the hero of course. Pizza in a Dutch oven, pizza on the grill and now pizza in my Outdoor Camp Oven, making the Outdoor Camp Oven an indispensable camping item for me. With a two burner stove and oven combo, there is no limit to what I can cook outdoors with it, well … anything that fits in it I should say! I can just imagine someone suggesting I prepare a Moose shank or a full brisket – I can always try!

Camp Chefs new Pizza stone is cut to perfect dimensions to fit in the Outdoor Camp Oven 10.5″ x 14″ x 7/16″ and easily fitting the Professional Barbeque Grill Box for Camp Chef Three Burners stoves. Not only is it ready to cook with right out of the box, you can use it in your RV oven, kitchen oven and just about any charcoal or gas grill out there including the Camp Chef Smoke Vault!

Don't let the name “Pizza Stone” limit your creativity, there are many more culinary creations that can go on a Pizza stone: bread, biscuits, pie crust deserts, and cookies for example.

First things first, you need to pre-heat your Outdoor Camp Oven and Pizza stone at the same time. Do not place a cold stone in a hot oven, it will crack or shatter. Pre-heat your pizza stone and oven for at least 30 minutes to get the Pizza stone fully heated.

I decided to try a new recipe for a Taco Pizza and of course, one of the boys favorites a Pepperoni Pizza.

This recipe was inspired from leftover tacos we had for dinner the other night. Not enough to feed the family again but plenty for a small pizza.

Taco Pizza Ingredients

Seasoned Taco meat

Diced onions

Diced tomatoes

Sharp Cheddar cheese

Shredded lettuce (after baking)

Next was the boys peperoni pizza. Pepperoni, cheese and sauce.

Cook time was 15 minutes for a 10″ pizza.

The overall results were fantastic! The Camp Chef Outdoor Camp Oven and the New All Purpose Pizza Stone did a great job. Each pizza had a crispy crust and the top ingredients were done, no mushy middle just a nice bubbly topping. The pizza stone is made of Cordierite Ceramic and will last a long time with proper care, which should only consist of an occasional warm water wash and a scraping of food bits from the surface. Over time your Pizza stone will darken with use and become increasingly nonstick.

So this was a big win for me and my family!

The post Camp Chef Pizza Stone for the Outdoor Camp Oven appeared first on Cooking Outdoors.

The newest accessory to the Cooking-Outdoors arsenal is a new wireless thermometer from iDevices, the iGrill for iPad, iPhone and iPod. As many of you know I am a techie at heart, fully loaded with the iPhone and iPad toys at home, converting over to an iMac in a few weeks. Having the iGrill Wireless Cooking Thermometer connected to my favorite devices is a perfect solution for me. I always have my iPhone at hip and with the iPad not far away, now I will be able to monitor my food on the grill with my favorite toy, cool!

iGrill, for those of you new to the wireless thermometer, is a two probe digital thermometer that sends a bluetooth signal to an application on your iPhone, iPad or Android device communicating the temperature of the food and/or grill space that you are cooking. The iGrill is not just for the BBQ crowd, it is the perfect choice for any indoor cook not wanting to sit by the stove watching their food cook with a thermometer at hand.

The iGrill is feature rich when connected to your mobile device but it is visually rich as a standalone unit sitting next to your grill or stove. With a bright LED readout of the temperature you will be able to quickly view the current temperature from across the room or yard.

Features include:

Illumination touch technology
Bluetooth enabled
200 foot + range
Stand-alone thermometer
Multi-purpose capacity
Onboard probe storage
Alarm settings
Standing, laying and hanging options
Available in white or black

iGrill package includes:

iGrill device
4 AA batteries
Probe
Free app download for iPod touch, iPhone and iPad

The iGrill unit is pretty darn good by itself but what really sets itself apart from the rest is the iGrill application you can download to your iPod touch, iPhone and iPad (or Android if you have one). There are two versions available: iGrill classic and iGrill Pro, iGrill pro being the most current version. Both versions seems to have all of the bells and whistles needed with the Pro version looking more high tech with several additional features that make the classic version obsolete.

(I can see this evolving into a TV app as well, imagine sitting in front of your 60″ 3D LCD big screen tv with the temperature monitor at the top of the screen! You get it all and never over cook your food on game day.)

iGrill Pro version app is loaded with features that make the iGrill more than just a thermometer, it is a social sharing device and virtual telescope that allows you to see what other people have cooked using their iGrill around the world and where they are located all from the map feature (iGrill calls it “Globe”)in the app.

This was pretty cool when I went looking to see what everyone was doing in Europe. You can post your culinary success on Facebook, Twitter via iGrills “iGrill Share” feature. When you post, it shows up in the “Globe” on the iGrill map giving you global bragging rights.
One of the nicest features is the cooking presets built into the app. Select beef, poultry, fish or pork, then select type of food and iGrill will set itself to monitor your food to the set specifications. Lets say you are cooking a pork roast and you prefer your to be cooked “well done”. You go to “iGrill Device Alarm Setting” on the main page of the app, tap once, this takes you to “Choose preset” scroll down to “pork” and select “Roast – well done” and iGrill will set that probe alarm to that temp and you are cooking!

Of course if you have a special temp you are looking for, you can create your own temperature presets and save those for future use.

No thermometer would be worth its weight if it didn't have cool alarms to sound off (Wake you up), right. Well the iGrill does have some temperature alarms available but the really cool part is it will let you select from your music library as well, not just music but podcasts also. So get your creative juices flowing, record your own mp3 soundtrack, maybe something like:

“Gary, wake up!! Your food is burning again!! WAKE UP!!!

Cool, you get the idea.

iGrill app allows you to set alarms, timers, view graphs, set cooking temperature presets, view recipes, instructional videos, owners manual and reach tech support with just a few simple taps with your finger.

The iGrill comes in two flavors, White or Black. You can also purchase extra iGrill probes or an Ambient Temperature Probe (On my wish list) as additional accessories. If your looking for the perfect gift, iGrill has a very nice “Ultimate iGrill Gift Pack” available as well.

Now we have to get some food on the grill to give the iGrill a complete test, I have little doubt it will live up to its reputation. For more information on the iGrill, please visit them at their website www.iGrillinc.com, Facebook, Twitter and YouTube pages.

Note: Full disclosure, www.igrillinc.com provided Cooking-Outdoors.com products at no charge and with no stipulations. All comments, opinions and reviews are my own. Gary House

The post IGrill Wireless Thermometer appeared first on Cooking Outdoors.

Mise en Place, shiffinade, braise, sear, suc, fond, roux and so on, common everyday terms used by chefs everywhere, all terms that I have recently learned from the online classes at Rouxbe.com.

Rouxbe.com extended the opportunity to preview their online cooking school and affiliate program a few months back and I eagerly accepted.

The concept is quite brilliant when you look at how expensive traditional cooking school can be, $20,000 plus to learn how to be a chef, but not everyone wants this career path or desires this in-depth education. By teaching the basic fundamentals of proper cooking techniques, along with instruction interaction and amazing recipes, Rouxbe.com has hit the nail on the head at a price that just makes sense.

Rouxbe.com classes, presented and delivered in amazing detail, each set shot in HD video that is clear and concise. With set-by step instructions, vivid photographs, tests to help your retention and the ability to interact with other students and staff, cooking lesson are just fantastic!

Am I impressed, yes! So impressed by the preview of the classes and recipes I was able to cook, when my free preview of Rouxbe.com was over I purchased the lifetime membership for myself. Almost every day I take a few minutes to view a lesson, hang out in the member’s forum, cruise through the recipes or watch a video. I do almost 100% of this on my iPad from wherever I am located at the time.

So, why the sales pitch you might be asking.

First and foremost Full Disclosure: I have signed up to be an Affiliate of Rouxbe.com. This means if you purchase a membership at Rouxbe.com, I get a small commission, nothing different from what you find when you buy something on many other websites out there. This helps Cooking-Outdoors.com stay solvent. OK, legal stuff concluded…

Second – I will be posting many of their videos on the website for you to enjoy and learn from, they are the best educational videos around.

Third – Recipes, you will be enjoying some amazing recipes on Cooking-Outdoors.com as I convert them from indoor kitchen recipes to outdoor cooking recipes, showing you many new techniques, styles and flavors. Something I am very excited to share.

Now here is the sales pitch for Rouxbe.com:

Rouxbe Online Cooking School & Video Recipes

Anything Free?

To access the Rouxbe Cooking School, you need to become a paid Rouxbe student by selecting one of our tuition plans. You can access a few sample cooking school lessons and a few full step-by-step instructional video recipes on the site. However, to access 70+ online classes that include over 1,000 videos you have to join Rouxbe.

Rouxbe Online Cooking School & Video Recipes

OK, sales pitch over!

If you are a member of Rouxbe.com, let me know how you like it and visit me on the forum!

The post Introducing the Rouxbe Cooking School appeared first on Cooking Outdoors.

Just received my new Camp Chef Outdoor Camp Oven from my sponsors at www.OutdoorCooking.com to try out and they asked me to put together a short video on how easy it is to set up and start cooking on their outdoor camp oven. I managed to bake a few goodies also,  cookies, brownies and muffins the first day to see how it worked and work it did!

Hope you enjoy this quick little video.

Note: Full disclosure, OutdoorCooking.com is a sponsor of Cooking-Outdoors and provided this product at no charge and with no stipulations. All comments, opinions and reviews are my own. Gary House

The post Camp Chef Outdoor Camp Oven Introduction Video appeared first on Cooking Outdoors.

With 5 boneless chicken breast and 4 lbs of boneless baby back ribs officially grilled and consumed, I would say that the first Rib-O-Lator test can be concluded. But before I give you my thoughts about grilling with the Rib-O-Lator, I must define “Boneless Baby Back Ribs” as this may confuse some people. They were actually “Pork Loin” Boneless Baby Back Ribs, not “cut out from between the rib bones” as my son asked me. They are actually from the Pork Loin, which is sliced in half vertically, and then again lengthwise, in the case of my purchase they were cut in rib-let shaped sizes.

Loading the Rib-O-Lator after the initial set-up was a breeze. I started out with a row of boneless baby back ribs, turned on the rotisserie motor for just a second to rotate the next tray towards me and then loaded some chicken, repeat, etc. No issues with the loading of food but a tip would be to balance the food on the trays as you load them up. Like anything on a pivot point, they will lean towards the heaviest side and I was multitasking holding the marinated ribs and chicken bag, Rib-O-Lator tray and tongs with only two hands.

My main concern was after dinner when I had to clean everything up. The butler and house cleaner having Sundays off, left me with the clean up and those Rib-O-Lator trays were a saucy mess. I simply remove the trays from the cross brackets and set them in the top tray of the dishwasher. The pictures do not show the inside of the tray (I was not too creative there) so you cannot see the greasy mess coating them but I know you have imagination. I set the dishwasher on power scrub and those trays cleaned up very nicely.

Once my trays were fully loaded and I do mean fully, I fired up the Bull BBQ Grill rotisserie burner and flipped the rotisserie motor switch on, open a cold beer and waited. Well, I peaked a lot, so I did not wait too patiently during the grilling process. The picture above is at the half waypoint, nicely grilled, juicy and smelling amazing. One of the trays was starting to lean a little too much for my comfort, so I adjusted the meat to re-balance the weight. This was not the time to lose a tray or two of food because I racked the food improperly.

The Rib-O-Lator trays worked perfectly during the grilling process, held a lot of food (at least 6 lbs of meat) and made my grilling experience effortless. We had friends over for dinner that night to share the experience and they were amazed by the Rib-O-Lator on the grill, so the wow factor is fun also.

Notice the tray I added below to catch all of the dripping? There was not much in that tray when I was done grilling, rotisserie grilling retains most of the juices from the heating method and minimal handling. This also kept my grill squeaky clean. I added a couple loaves of garlic bread on the sides to maximize the grilling space.

My main concern was after dinner when I had to clean everything up. The butler having Sundays off, left me with the clean up and those Rib-O-Lator trays were a saucy mess. I simply remove the trays from the cross brackets and set them in the top tray of the dishwasher. The pictures do not show the inside of the tray (I wasn't too creative there) so you can't see the greasy mess coating them but I know you have imagination. I set the dishwasher on power scrub and those trays cleaned up very nicely.

Only the top sides of the trays were not cleaned very well after running through the power cycle in the dishwasher (next time I will rack them on their sides).

So, my final thoughts on the Rib-O-Lator:

• It works as advertised, really much better than I expected. It was extremely easy to set-up, operate and clean. With only six basic parts in this kit, you can't get easier than that!
• The price seems right at only $99.95 plus s&h from the Rib-O-Lator website.
• It holds a massive amount of food, that might not interest you but the reality is you can use the Rib-O-Lator to grill your meat, vegetables, breads and possibly deserts all at once saving grill space and time.
• I will use it again.
• The chicken and boneless baby back ribs were moist, tender and cooked evenly.
• Rib-O-Lator rotisserie accessory has several accessories that support the unit and a new expandable tray version for larger grills.

I tried to find some negatives to balance out my review, the pros and cons, but I would be digging deep to find any issues. You do need to have a BBQ Grill with a rotisserie attached to use the Rib-O-Lator, if you don't they do sell several rotisseries available that will set you up fast and have you grilling the same day your Rib-O-Lator arrives.

Part one of this review can be found at: http://www.cooking-outdoors.com/rib-o-lator-rotisserie-product-review-box-opening-and-setup.html

Enjoy!

Full disclosure: Rib-O-Lator accessory was provided to Cooking-Outdoors.com free of charge with no compensation for product evaluation.

The post Rib-O-Lator Rotisserie Product Review – Grilling Ribs and Chicken appeared first on Cooking Outdoors.

While the boneless baby back ribs and chicken are defrosting, I thought I would share with you my first impressions of the Rib-O-Lator rotisserie accessory. I met Bob of Rib-O-Lator.com this past May at the National Hardware show. He was meeting with customers and vendors to talk shop and share his invention the Rib-O-Lator. During the course of our shoptalk, he offered to send me a unit for review, which I gladly accepted.

My step-dad used a rotisserie back in the days and I just love the results of grilling on a rotisserie these days. Rotisserie cooking just packs in the flavors and is stellar at retaining the maximum amount of juices during the cooking process. Quoting the front of the Rib-O-Lator box: “Everyone knows rotisserie food tastes the best!” yep, I'll have to agree to that exclamation.

A quick note about the Rib-O-Lator, it does not come with the rotisserie itself, it is an accessory that attaches to your existing rotisserie spit.

First impression: You can cook a ton of food on the Rib-O-Lator!

Besides the fact that you can use this on any grill you have, from the UDS (Ugly Drum Smoker), Weber Smokey Mountain, Weber kettle, open pit grill, charcoal grill and gas grill to give you a few ideas. It also can grill 4 racks of ribs, or 20 chicken thighs, or 12 steaks, or 4 full fish filets, or 16 ears of corn, or 16 pork chops, or 16 chicken breasts, or 16 burgers, or 56 hot dogs, oh my!

With 340 square inches of stainless steel cooking surface revolving around and around, slow cooking your food to perfection in your grill, how can you go wrong?

Six pieces make up the Rib-O-Lator, plus a couple of screws, adapters and a hex key to tighten the Rib-O-Lator on the rotisserie spit. Four stainless steel cooking trays and two rotisserie brackets make up the main components; it is a brilliant design keeping everything un-complicated. The cross brackets are what makes everything work with their pins to hold the trays.

I am using Bull BBQ “Angus 5 burner stainless steel rotisserie grill”. What a sweet unit this is! (I'll have a video review of this and their charcoal grill up soon.)

Initial set-up was simply simple, slide the two cross brackets on and attach the first tray to the pins on each bracket. (Note: the Rib-O-Lator owner’s manual suggests you set everything up before you attach the spit to the grill). As you can see here I removed the two burners covers and the grill grates from the BBQ to allow enough clearance for the Rib-O-Lator to revolve freely.

Note: You need 5-5/8” of clearance from the rotisserie spit to the bottom of the grill burner covers.

Attach the remaining Rib-O-Lator trays, tighten the two hex screws to secure the unit on the rotisserie spit and test for clearance by turning on your rotisserie motor.

Overall, my first impression with the quality is very high. Super easy to assemble and install with the assembly instruction that come with the unit, they include pictures for us technically challenged. A nice bonus was the additional cooking info supplied on the back of the assembly instructions that include How to cook ribs, cooking tips for the Rib-O-Lator and general cooking times, a nice touch to help get you started.

This weekend will be the big test, 5 boneless chicken breast and 4 lbs of boneless baby back ribs seasoned and sauced to perfection, perfect for the football games on Sunday! Can’t wait…

Rib-O-Lator product review part 2 is here: http://www.cooking-outdoors.com/rib-o-lator-rotisserie-product-review-grilling-ribs-and-chicken.html

Visit Rib-O-Lator.com for my product information and available products.

Full disclosure: Rib-O-Lator and Bull BBQ grills provided their products at no charge and with no compensation to www.Cooking-Outdoors.com for review purposes.

The post Rib-O-Lator Rotisserie Product Review – Box opening and setup appeared first on Cooking Outdoors.

Technically, not cooking outdoors as I do with all of my other recipes but I have been banished from the house when I make beef jerky, the smell is undesirable to the Mrs. In order to keep peace in the household you just have to compromise, roll over and have your belly scratched and then go do what your told – I learn that from my ever present chocolate lab “Bailey”, except she still does what she wants anyway … hummm

I have a new slicer that needed to be put to the test, along with almost a two pound slab of London Broil and a great recipe from my “Quick and Easy” series of cookbooks “100 Classic Jerky Recipes”. I picked up a Pro 150 slicer from Cabela's a month or so back. 8 1/2″ stainless steel blade, 150 watt of power, cuts up to 5/8″ slices, small and compact. The slicer worked out OK, but I need to remember to keep the meat partially frozen to get even cuts, it kept pulling the meat down as it cut and I ended up with a flap hanging down from the main slab as I sliced away. Plenty of power, solid construction and fairly quite all to my liking. Try Cabela's.com for this and several other food slicers. One of my favorite accessories is a Open Country dehydrator. I make applesauce fruit roll-ups for my boys and dried strawberry for friends as gifts. Blueberry's, apricots, bananas, onion and jerky are regular items for my Open Country 1,000 Watt Digital Dehydrator. I really love this model and keep it going as much as possible. A 1000 watts dehydrator, up to 20 stack-able trays, Clean-A-Screen, Fruit Roll Sheet, Add-A-Trays are available as extras. With the Open Country dehydrators digital controls I can easily set the temp and the time without the help of the tech department. Nicely designed with great colors to blend into most kitchens (I leave mine on the counter) and a quite fan purring its white noise in the background allowing you to co-habitat in the same room. I run mine mostly at night while we sleep and the whirling noise of the fan is very minimal. Try Open Country.com for this and several other dehydrators.    Jim's Beef Jerky Recipe I have absolutely no clue to who “Jim” is in this recipe but thank you all the same, its a great recipe! It was a simple process to slice, marinade and deploy the jerky onto the dehydrator. I marinated the jerky for 24hrs, placed it on the trays, set the temp to 160° F for 8 hrs and walked away (after I placed the dehydrator outside).

After 8 hrs, the jerky is dry and ready to eat!

Notice the white bits? I used fresh minced garlic in the marinade and it clung to the jerky, made for a nice addition to the finished beef jerky. If you are interested in more Jerky recipes then check out my 100 Classic Jerky Recipes cookbook available in my store.

Jim's Beef Jerky Recipe

Recipe type: Beef Jerky

Prep time:  24 hours

Cook time:  8 hours

Total time:  32 hours

Print

Recipe is from my Quick and Easy series of cookbooks. "100 Classic Jerky Recipes" available in the Cooking-Outdoors store.

Ingredients

• 1 pound steak or roast
• 5 tbs soy sauce
• 3 tbs Worcestershire sauce
• 2 tbs brown sugar
• 1 tsp paprika
• ½ tsp pepper
• ½ tsp garlic powder
• ½ tsp onion powder

Instructions

1. Trim all of the fat of the meat and slice into ¼" thick strips.
2. Mix other together together.
3. Marinate the meat overnight in the mixture.
4. Place beef strips on dehydrator trays, leaving space for airflow.
5. Dry for 8 hrs at 160 degrees F till moisture is gone.
6. Cool and store in a tightly covered jar of sealed plastic bag.

Notes

I used minced garlic in place of garlic powder. Recipe can be made in a oven: Line cookie sheets with foil and arrange meat on it in a single layer, Dry for 8 or more hours at 200 degrees F, turning every two hours.

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It has taken several months to make this happen for Cooking-Outdoors.com, finally we have the Island Grillstone available in the store! The finest grilling accessory on the market! Made from natural lava rock and cut to a size to fit the average grill in both round and square models.

We imported these from Canada to make them available to the fans of Cooking-Outdoors.com in both styles, round and square. They are only $49.99 ea plus s&h.

You all know how much I love mine and it just made sense to bring these down to the US, with so many people asking where do I get one. Now you can easily order yours right here and start preparing your own amazing meals using the ancient art of stone grilling.

Here are some of the recipes I have already made on my Island Grillstone:

English Muffin Burgers

English Muffin Burgers – video

Grilled Wahoo Steaks

Grilled Pinwheel Skirt Steaks

Shrimp Tacos – video

Grilled Tuscan Salmon

And several more that I never posted on Cooking-Outdoors.com! My Island Grillstone never leaves my grill becoming a permanent enhancement allowing me to improve my grilling skills adding unique flavors and tastes to my meals.

“Finally had the chance to try out my new Grillstone, and it is truly a great addition to the back yard grill. No flare-ups, the food cooked evenly, and still had that wonderful grilled flavor and texture.” – Beverly Wilson Noble, www.ALifetimeofRecipes.com

“Although I am firm believer of grilling anything, the stone certainly makes it easier to grill somethings and adds yet another tool to my grilling kit for everything else.” – Mike Lang, Another Pint Please.com

“We have grilled everything you can think of and marvel at the incredibly moist results in every instance.  The stone has taken on a flavor (almost a personality) of its own…a lovely, delicate nuance of past marinades, spices and natural juices…it is quite unique.” – James Holland, Island Grillstone owner

Disclosure: Island Grillstone is also a sponsor of Cooking-Outdoors.com and the Cooking Everything Outdoors show.

The post Island Grillstone has Arrived! appeared first on Cooking Outdoors.