For the second year in a row Camp Chef was invited to participate in Yamaha’s Glamis, CA Imperial Sand Dunes media event. If you’re familiar with motor sports than you’ll know the Imperial Sand Dunes are heaven on earth. If you’re not familiar with motor sports than you might recognize the Imperial Sand Dunes from the sand dunes scene in Star Wars: Return of the Jedi.
A few weeks ago a good friend of mine gave me some salmon that he caught in Alaska. He also gave me this speech: “You better cook this, and make sure it doesn’t go to waste! You know how to cook it right?” Me (very confidently): “Yep, I have it handled!”
THE TRUTH: Never cook salmon in my life, but it looked so good!
What do you do when it is windy and cold outside, when the duck number have gone south, when the geese have flight patterns just short of the ozone layer and you can’t seem to get focused to ice fish, even with the call of the new fish hut and ice wind anchors? Well….you get the kid to fix dinner while you load ammo or build arrows.
At Camp Chef we have entered into our show season. Four of us will not see home in any stretch of relaxation until sometime in Mid March. It is a nature of our beast. You may think, “wow, I wish I could travel and see all those outdoorsy things”. And it is a great time to see our dealers, reps and show friends. But there is rarely any play involved in the show adventure.
One of the most asked questions about our Smoke Vaults is how to make jerky. I have found that it’s pretty easy and think that by the time you read this you will agree.I have to admit that I was a little nervous the first time I gave it a try, so I did what any reasonable person would and called someone that would know what to do. The fine folks at Hi Mtn Seasonings know their way around jerk