How Do You Camp Chef

The contest has been moved to our Facebook page. Click here for info.

The "How Do You Camp Chef Contest" is dedicated to our loyal fans. We will be selecting monthly winners from submissions posted by Camp Chef users throughout the month. We are now allowing multiple submissions from each entrant, however, only one submission per entrant will be used in selecting winners. Winners will be rewarded with high quality Camp Chef gear on the last day of each month. The contest gallery features the photos submitted by Camp Chef users from across the nation using their favorite Camp Chef outdoor cooking products.

Anyone and everyone can post their pictures to display their outdoor cooking adventures to the world. Please check out the photos from other loyal Camp Chef community members or upload your own images here for a chance to win!

Upload Images Here!

Congratulations to Rob James of the Idaho Bowfishing Association, our winner for July!
Click here to view the winning submissions.

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{vsig}/customer_galleries/gallery_4{/vsig}{vsig_c}0|4a7837e9dd48a-Picture_022.jpg|Dinner is about ready|Brian is the most wonderful cook. He has everything anyone needs and loves to feed large crowds. When the guys go hunting, no one goes hungry.{/vsig_c}{vsig_c}0|4a737eff98806-camping_speers_2009_049.jpg|Drunk Chicken|This is a photo of a "drunk chicken" recipe in our Ultimate Turkey Roaster. Makes my mouth water all over again just looking at the image!{/vsig_c}{vsig_c}0|4a750edb75b86-Image038.jpg|Party Time|We were camping in Bear Gulch a bit north of St Anthony, Idaho. My dad is the best camp chef around.{/vsig_c}{vsig_c}0|4a6ec1cb71e9e-100_1447.jpg|12-inch Cheese Cake|Two 12-inch Vanilla bean cheese cakes one with semi-sweet ganache the other with strawberries and raspberries. Cook time under an hour. Served at Camp Chef DOG June/09.{/vsig_c}{vsig_c}0|4a6e3ac732be4-West_Haven_Days_019.jpg|Sweet Cherry pie!!!!|This was a Cherry Pie made at the West Have Dutch Oven Cook off. So yummy!!!{/vsig_c}{vsig_c}0|4a68912f070a3-Big_R_Demo_7_09_002.jpg|Cooking out with Camp Chef|Always cooking on my Camp Chef!

Chef Kurt{/vsig_c}{vsig_c}0|4a6886d45180b-100_2549.JPG|Quick Breakfast at work.|40 Flaky Buttermilk Biscuits in a Camp Chef 10-inch, Bacon and Sausage Gravy in a Camp Chef 12-inch, Mountain Man Breakfast in a Camp Chef 12-inch. Cooked on my Camp Chef two burner stove.

Work Breakfast Potluck, 22 July 2009.{/vsig_c}{vsig_c}0|4a688719b2e63-100_2553.JPG|40 in a 10|40 Flaky Buttermilk Biscuits made in a Camp Chef 10-inch.

Work Breakfast Potluck, 22 July 2009.{/vsig_c}{vsig_c}0|4a6887649a829-100_2554.JPG|Dutch Oven Breakfast, 22 July 2009|40 Flaky Buttermilk Biscuits in a Camp Chef 10-inch, Bacon and Sausage Gravy in a Camp Chef 12-inch, Mountain Man Breakfast in a Camp Chef 12-inch. Cooked on my Camp Chef two burner stove.

Work Breakfast Potluck, 22 July 2009.{/vsig_c}{vsig_c}0|4a665ee0b660d-Cowboy_days_2009_008.jpg|Our first Dutch Oven cookoff together|This is a picture from the Maceys cowboy dutch oven cook off near Logan. It was a hot day but we still had a blast.{/vsig_c}{vsig_c}0|4a665f867629b-Cowboy_days_2009_009.jpg|The Spinach Dip Twist!|This is a bread baked by team 11 at the cowboy days cook off near Logan UT.
The Spinach & Artichoke Dip Twist!!!
By
David Grover & Jamie Boyle

The Filling:
½ Package Spinach Thawed and drained
1 Can Green Chilis
1 12 oz jar artichoke hearts drained
1 Package Cream Cheese at room temp.
½ Cup Sour Cream

Place the spinach, green chilis, and artichoke hearts in a food chopper or chop it by hand so it is all a uniform size. Mix it in with the cream cheese and sour cream. Set aside.

The Dough:
2 T Dry Yeast
½ Cup Warm Water
5 Cups Flour plus more as needed
1 ½ Cup Water plus more as needed
1 egg
¼ Cup Sugar
2 T Goya Adobo Seasoning with Cumin
1 T Lawrys Perfect Blend Seasoning
Place the 2 T of yeast in the ½ cup water and let it start to activate. Place your flour, sugar, and Adobo seasoning in a bowl. Add in the yeast water mix and slowly add the other water while mixing. Mix till dough is formed and it pulls away from the bowl. Let rise for 20 minutes in a warm spot.

After the dough has risen, place it on a floured work surface and roll it out. After it is rolled out to about 14 inches wide, smear the filling from above all over from edge to edge. Roll it up and then cut it down the center to expose all the filling and layers. Twist the two pieces up and place it in a Dutch Oven, sprinkle seasoning on top and bake at 350 Degrees till the bread reaches 180 degrees inside.{/vsig_c}{vsig_c}0|4a6686eea76de-Lumber_Jack_Skillet.jpg|Playing my 20 inch Camp Chef Lumber Jack Skillet|My honey and I won this at the cowboy cook off in Logan on July 18th. Thanks Camp Chef.{/vsig_c}

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