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
This is the season to create the ultimate tailgating scene. This is the season to beat your co-worker in the most brats, hot dogs, and hamburgers cooked. This is your season to be the master of tailgating. Here is your game plan to take any competitor head to head and take home the win.
Smoke Ring – That wonderful ring of pink, just under the surface of smoked meat, letting your eyes and mouth know that the bite you are about to take is packed with flavor. That ring, it’s all in the smoke..or is it? For years, attaining a smoke ring on a brisket or similar cut of meat meant you were the pit master. But now, just about anyone with the right equipment can attain that smoke r