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Log Cabin Dutch Oven Cookbook

MODEL #: BKLCDO
$12.49

Blog Results

  • 15 Tips for Smoking Turkey Like a Boss

    If you’re short on oven space or you’re tired of the same dried-out turkey meat every year, then it’s time to smoke. Turkey, that is. Check out our step-by-step smoked turkey recipe, as well as our favorite smoker and pellet grill for the job. When you’re ready to get cooking, take these pro tips along with you for the best Thanksgiving turkey you’ve ever tasted.

    Smoked Turkey Pro Tips

    1. Cook your turkey by temperature rather than time to avoid undercooking or drying out the meat.

     

    2. Use a digital wireless thermometer to see when the turkey thigh reaches 175° F and the breast reaches 165° F. Turkey Cannon Infusion Roaster   3. Use our Turkey Cannon Infusion Roaster to cut the cooking time down to a fraction of the normal time.

     

    4. If your turkey is mounted on the Turkey Cannon, smoke it in a roasting pan to catch the juices for gravy. If you aren’t worried about making gravy later (we don’t judge) you can smoke your bird directly on the grill racks for crispy skin all around.

     

    5. Choose Apple or Cherry Premium Wood Pellets for a sweet wood-fired flavor; use Hickory for a smokier taste.

     

    6. Coat the outside of your turkey with Citrus Herb Seasoning for a light, herb-roasted flavor.

     

    7. Apply the rub or seasoning of your choice underneath the skin so it flavors the meat directly.

     

    8. Use cooking wine in your Turkey Cannon for extra flavor in your gravy.

     

    9. Don’t stuff your turkey if you’re smoking it. The heat needs to be able to circulate freely throughout the bird.

     

    10. If your bird starts to brown more than you like, tent it with foil for the remainder of the cooking time.

     

    11. Avoid lifting the lid of your pellet grill and smoker to maintain as much heat as possible.

     

    12. Smoking turkey with a slightly higher temperature (275° F) will make your bird’s skin crispy rather than rubbery.

     

    13. Your turkey must pass through the critical zone (40°-140° F) in 4 hours or less to be safe to eat.

     

    14. When you cut into your turkey, the juices should run clear. If they are colored, your turkey isn’t quite done.

     

    15. Tent the bird with foil or rest it in a cooler after it reaches temperature for about 20 minutes. This will ensure a juicier, more flavorful Thanksgiving turkey.  

    Want More Recipes and Tips?

    Find all of our favorite Thanksgiving recipes and cooking tricks on our Thanksgiving 101 page. You can even download a FREE eCookbook!

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  • How to Care for Your New Bamboo Cutting Board

    In case you haven’t heard, bamboo cutting boards are the next big kitchen accessory. Bamboo is a sustainable, fast-growing resource, and it is tougher than many woods on the market today. The grass (technically bamboo isn’t a wood) is also gentler with your knives and a real beauty on the counter top. Basically, it’s everything you’d want in a cutting board.

     

    At Camp Chef, we know a good kitchen tool when we see one. So we brought you the cutting board of all cutting boards—26 inches of solid bamboo. You can fit steaks, whole chicken, brisket, roast, and more on this board without breaking a sweat. It’s also perfect for transporting your prep station from the kitchen to the patio in one trip. Check it out; go ahead, we’ll wait.

     

    Now that we’ve taken care of that, you need to know how to care for your new bamboo cutting board, right?

     

    The bad news is that bamboo cutting boards need the same kind of TLC that traditional wooden cutting boards do; the good news is that they’ll last a lot longer than any other board if you treat them right.

     

    Bamboo cutting board with brisket

    Cleaning and Oiling Your Board

     

    1. Wash and dry the cutting board immediately after each use. Don’t ever let your bamboo board soak in the sink or go into the dishwasher. Long exposure to water (and heat in the dishwasher) will warp or crack your board faster than you can say “Oops.” Instead, wash your board with some warm water and soap, rinse it, and dry it completely with a towel. Stand the board vertically on its side to dry, or lean it in an open-air dish rack.

    2. To season, put about ½ cup of food-grade mineral oil in a saucepan, and warm it on the stove. You don’t need it hot—just warm enough to get into the pores of the bamboo. Pour the oil onto your dry cutting board and rub in a circular motion (like Karate Kid) with a clean cloth. Make sure you oil all sides of your cutting board; the mineral oil acts as a hydrator and a barrier for the bamboo, giving it some necessary moisture while keeping excess water out.

    3. Use lemon juice or baking soda if your board develops any weird stains or smells. Sprinkle some juice or powder over the spot, then scrub it with a damp, warm rag. Afterward, your board should smell fresh and look clean once more.

     

    Keep in Mind

     

    •You will need to oil your board regularly to keep up the shine and water-proofing. About once a month is a good schedule to keep; however, if you’re a cooking enthusiast who’s breaking out your board a few times a day, you may want to up the frequency to every two weeks.

    •Bamboo needs a certain amount of moisture to keep from splitting and cracking. You don't want to use a cleaning product that will dry out the board like bleach or rubbing alcohol.

    •Never use cooking oils to season your board, as these will turn rancid.

    For a quick look at which products are okay for your bamboo and which are not, check out the infographic below:

  • Covey Rise and The Sporting Chef

    For years, the main focus of Covey Rise has been celebrating "the lifestyle of the upland sporting enthusiast". Most recently, Covey Rise writer Miles Demott and photographer Terry Allen spent some time with Scott Leysath, The Sporting Chef. Click an image below to read the article 'Sporting Skill' and be sure and get the full April/May issue of Covey Rise.

    Covey Rise - Page 1 CoveyRise_ScottLeysath_Page_2
  • Collaboration Kitchen

    Several times a year, Tommy Gomes of Catalina Offshore Products gets some of the best chefs of the region, and puts on an event like none other.
  • Snowboard Magazine: Redwood & Rainier

    Taylor Boyd, of Snowboard, packs up his gear, gathers his friends, and hits the road for quite the roadtrip.
  • Camp Chef Everest High Pressure Stove Review

    Michael Largent, owner of TreeLineBackpacker, recently reviewed our Camp Chef Everest High Pressure Two-Burner Stove.

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