Looking for some wow-worthy recipes and techniques that won’t keep you away from your guests? Our guest blogger, Kayli Butler from HeyKayli, demonstrates making an entire holiday meal in a Camp Chef pellet grill; everything from the appetizer and side dish, to the main course and a scrumptious dessert. Watch the video below to see what she cooks and click the link for the recipes she cooks.
Cheering your team on to the win is important, but so is having food to fuel you to the fourth quarter with 10 seconds left on the clock and your team has the ball with 5 yards to go. The Camp Cook at Fired Up Food gives some great tips and advice on assembling "your tailgating kit" and how to "master the use of charcoal" so you can focus on your team, and not on how hungry you are. Click on a
Michael Largent, owner of TreeLineBackpacker, recently reviewed our Camp Chef Everest High Pressure Two-Burner Stove.
The Everest 2 Burner Stove is light weight, compact cooking stove that pushes out 20,000 BTUs of heat for those who demand better cooking flexibility while preparing their meals.
- 2 packages (1/4 oz ea) active dry yeast
- 2 Cups warm water (110˚F to 115˚F)
- 1 Cup sugar, divided
- 1/4 Cup canola oil
- 2 teaspoons salt
- 2 eggs
- 6 to 6 ½ Cups all-purpose flour
- 1 Cup raisins
- 3 teaspoons ground cinnamon
- melted butter