Cooking-Outdoors » 2010

Twitter Weekly Updates for 2010-01-31

Oranges do not ripen after they are picked, but lemons do. #
If hardwood charcoal is not available, scatter dry hardwood mesquite or hickory chunks over the hot fire to ratchet up the temperature. #
Dandelion roots may be roasted and ground as a coffee substitute. #
Use cucumbers as an edible garnish to your main dishes. #
One benefit of braising is that the liquid absorbs flavours from the foods being braised and makes a terrific sauce. #
@BBQmommy They are so strong! And their arms are so tiny, amazing! I have gone through three little guys, my youngest the smallest/strongest in reply to BBQmommy #
Season the butter with your favorite herbs before spreading it on the corn. #
@BBQmommy That would scare me to death! Those little ones have no fear!! in reply to BBQmommy #
Beef steaks and other cuts will keep 5 days at 35°F, and 8 days at 30°F. #
Sliced onions reveal a sweet new personality when grilled. #
Do not soak wood chunks. It will add too much smoke flavor. Note: Large wood chunks can go directly on the coals without soaking. #
There is no need to cut off the whole stem of a mushroom. Just remove the tough, dried portion at the end. #
@BusterRhinosBBQ Yes I should have said large wood chunks, the size of your fist. I do soak the small wood chunks. in reply to BusterRhinosBBQ #
@wanbeedukovcook Well, keep in mind that you want to soak small wood chunks. You have to play around with them to realy understand them. in reply to wanbeedukovcook #
Do not soak wood chunks. It will add too much smoke flavor. #
Allow cooked meats to rest for approximately 3 to 5 minutes before serving. This will allow juice to stay in the meat after they are cut. #
If you can’t locate cranberry beans, an acceptable substitute is the pinto bean, and a second substitute would be red kidney beans. #
@Dhale_B Wow! Let me check with my financial advisor first. I’m sure it will be OK though. That’s sounds very resonable to a ol boy like me. in reply to Dhale_B #
@BigButzBBQ Ha Ha you sound like a great Cook! in reply to BigButzBBQ #
Diff between a Chef and a Cook? If it’s burnt a Chef will cover it with a nice sauce, a cook will tell you it’s the “bark” and it’s good!! #
Large vegetables, such as eggplant, onions, and potatoes can be sliced and cooked right on the grid. #
Slaving away in the kitchen making a pear & pistachio tart. /via @Dhale_B I’ll take two please! #
@BlackTieBBQ Goodmorning!!! in reply to BlackTieBBQ #
@CapeRiverMan Ya better sign up!!! in reply to CapeRiverMan #
@EQUIPnTRIP Thanks! Me too, except blackened toast at 5:00am doesn’t work in reply to EQUIPnTRIP #
Try to keep the size of the cubes consistent for even cooking. #
@CapeRiverMan Thank you! in reply to CapeRiverMan #
Blackening produces a peppery black crust, while searing in all the juices and flavor, which makes it a great choice for the grill. #
@punchcigars Ouch! Thanks for the tip! in reply to punchcigars #
Remember: Do not leave an instant-read thermometer in the tenderloins during grilling. Thermometers are not heatproof. #
@jimmyjamesbbq Fixed that one for sure!! But I thought you couldn’t DM unless you followed?? Thanks! in reply to jimmyjamesbbq #
Like other ground meat, ground lamb must be cooked to an internal temperature of 160°F for food safety reasons. #
It is advisable to have 2 sets of tongs when grilling, so you can use one for food and the other for moving the hot coals around. #
When purchasing boniatos, choose ones that are hard with no soft spots. #
I subscribed to CAROLYNSCOCIOZ’s channel on YouTube http://www.youtube.com/user/CAROLYNSCOCIOZ?feature=autoshare_twitter #
I subscribed to campchef’s channel on YouTube http://www.youtube.com/user/campchef?feature=autoshare_twitter #
To prevent bacon from curling up in the pan during frying, pierce raw bacon with a fork or knife down each slice before frying. #
@GaryGlen Thank you! Hopefully that article will appear on the next issue of “Sizzle on the Grill” from CharBroil in reply to GaryGlen #
Vegetable stuffed Chicken and foil cooked potatoes photos are up on Twitter! http://flic.kr/p/7wMrMq #
@BigButzBBQ Very welcome my friend! in reply to BigButzBBQ #
@SweetBlueSmoke Yeppa! Your welcome! in reply to SweetBlueSmoke #
@AlexisCeule just took mine down today! in reply to AlexisCeule #
@dratsfeez5 You need to BBQ two Skookie Cookies, place Ice Cream between them, freeze and enjoy!! So simple!! I’ll be sharing the video soon in reply to dratsfeez5 #
Here is another perspective of the Skookie Ice Cream Sandwich!!! http://twitpic.com/zs0lj #
Skookie Ice Cream Sandwich! http://twitpic.com/zs05l #
Time to wash clothes. How do I know? Out of underwear. /via @cyndiallison Ha, I thought you are supposed to turn them inside out! Who new? #
Making Skookie Ice cream Sandwiches! CampChef Skookies – Giant cookies made on the barbecue! #
Just added myself to the http://wefollow.com twitter directory under: #oakdale_ca #cooking #bbq #barbecue #grilling #food #
@FishFry Thank you! in reply to FishFry #
Seafood should be thoroughly cooked to an internal temperature of at least 145° F (63° C). #
Skewered Pesto Chicken …. Not bad. http://twitpic.com/znmvg #
There are two ways to grill corn on the cob: Grill-top cooking or ember cooking. #

“Get out of the kitchen! Light the fire! Start cooking outdoors”

New Commemorative Dutch ovens coming soon!

For all of my Dutch oven fans out there, I have some interesting news. There will be some new Dutch oven product coming out very soon! Both Camp Chef and Log Cabin Grub will be releasing them. Now I don’t have any in my greedy little hands yet but pictures will be coming from both sources soon. Here is what I know so far:

Camp Chef

“We are coming out with a new deluxe series and will no longer have the “Lewis and Clark” logo on top of the lids. The new series will have the same design, but each lid will have a different image, each of a National Park, to celebrate the 100 year anniversary of the National Parks. ”

Log Cabin Grub

“150th anniversary of the Pony Express edition Dutch ovens, 12″ fry pan and a 4″ skillet. $55.00, $25.00 and $7.00 respectively estimated prices.”

OK, just a tease I know but soon I will have lots more info, pictures, and prices!

“Get out of the kitchen! Light the fire! Start cooking outdoors”

Grilled Pesto Chicken Tenders

As you all know I am all about basic, fast and easy cooking. I want my food to taste good and look good, all cooked on a grill or in a Dutch oven. But sometimes I am even more lazy than ever so my mindgoes a searching for fast and this dish is fast if you don’t count the marinating time. You only need three items – Pesto, Bamboo skewers and Chicken tenders, well a ZipLoc bag will help also.

Anything skewered is going to be fast and easy, it’s a complete cooking style and requires very little experience to cook this way. It’s also known a Kabab which is Arabic and is usualy a meat dish and is spelled several different ways: kebap, kabab, kebob, kabob, kibob, kebhav, kephav, but anything cooked on a skewer (shish in Turkish) may also be called a kebab. The most common kebabs include lamb and beef, although others use goat, squid, chicken, fish, or shellfish.

The simplicity of this dish will make you want to try many different versions of this, for sure!

Lets start with the Chicken tenders, buy them fresh or frozen – no matter, wash and pat them dry. Place Chicken tenders in a ZipLoc bag with 1 cup of pesto sauce and marinate for at least 1 hour.

Thread onto your Bamboo skewers, about two per skewer. Don’t forget to soak those Bamboo skewers first! I place mine in a tall glass of water and soak them for about twenty minutes. This will prevent them from burning, of course you could wrap the ends will foil also. This will give you a nice handle to hold on to when you flip them. Here is a previous article showing this technique: Skewered Shrimp .

Now you’ll want to grill these over direct med-high heat, fast cooking helps seal in those juices. Watch out for flare ups, and cook till the thickest part of the Chicken reaches 180° F. Trying to only turn once or twice.

I served mine over noodles but rice would be awesome or even some flat bread with your favorite sauce! Give it a try and let me know how it worked for you.

Your comments are always welcome!