Wednesday, May 25, 2011

Cook Like a Man! site launch

The big announcement I talked about a few posts ago has come to a front. I've been asked to be a contributor to the Cook Like a Man! website. It's a place where men can share our manly cooking advice, recipes and manly experiences. Like our hunter and gatherer ancestors, we can gather around the fire and boast and brag about the hunt. Go check it out-- I'll be posting once a week. Go read my "Dad's Chip Beef on Toast" post, and check back often!

Saturday, May 21, 2011

Pit Cooking - Fully Loaded Baked Potatoes

The loaded baked potatoes at Outback Steakhouse are extremely good. However, they have a day's worth of calories (3000) in one serving. In spite of the risks of gorging yourself full on a days caloric intake, I still love eating 2 or 3 loaded baked potatoes. By wrapping the potatoes in foil, you can bake them right in the coals of a fire and they will turn out great. Our scout troop went camping this weekend and these potatoes were a real crowd pleaser for dinner.

Pit Cooking
45 minutes
8 - 12 Servings


  • 10 pounds potatoes
  • 1-2 cans chili, family size
  • 2-3 pounds shredded cheese
  • 1-2 packages precooked bacon, chopped
  • 1 pound sour cream
  • butter
  • salt & pepper
Additional toppings to consider:
  • chives or green onions, chopped
  • olives, sliced
  • ham, cubed
  • avocado, cubed
  • jalepenos
  • banana or pepperoncini peppers
  • mushrooms, sliced and crushed
  • ranch dressing
  • bleu cheese crumbles
  • grilled onions

Clean potatoes, poke vent holes with a fork and wrap in foil. Place directly on coals or briquettes and cover with coals. Bake 45 minutes, turning occasionally with tongs. Heat chili on a stove until bubbling. Assemble potato according to manufacturer's preferences.

4 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Wednesday, May 18, 2011

Where I've Been...

I just got back from a well deserved vacation from the grid, which includes the Blogosphere. I took the family to Arches National Park for 4 days of off-grid adventure and relaxation. I've got some good posts coming up, and have a surprise announcement about something I'm pretty excited about so stay tuned!

Sunday, May 8, 2011

Grilling - Fiesta Steak

I had this cool idea to serve steak on a bed of sizzling vegetables, and since I was having a birthday fiesta, I thought I would give it a shot. This dish goes great at any occasion, and the the sizzling cast iron is great ear candy for special occasions.
1 lb mushrooms, sliced
2 yellow onions, sliced
1 clove garlic, crushed
1 green bell pepper, julienned
House seasoning
Sirloin steak, about 1" thick
Olive oil

Preheat a small cast iron skillet or fajita pan on high on the grill. Reduce heat to medium. Saute the vegetables and garlic in the olive oil until the onions have carmelized. Meanwhile, grill steak to medium rare, seasoning with house seasoning. Return heat to high and top vegetables with steak. Serve immediately and enjoy the sizzle.

5 Stars

Tuesday, May 3, 2011

Deep Frying - Buffalo Wings


My favorite meal at popular chains like Chilis is to get an appetizer plate of Buffalo Wings for dinner. Now you can have that awesome restaurant taste in your home, without the huge restaurant pricetag. Traditionally, wings are served at sports parties, but are great served up for dinner or a snack any time! 

Deep Frying
12-14 minutes
275 degrees

1 gallon canola oil
2 pounds chicken wing pieces
1 cup hot sauce*
2 tablespoons butter
2/3 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder

Set fryer to 275 degrees and add oil. (I used the Masterbuilt Butterball fryer I won at Thanksgiving) In a small saucepan, melt butter and combine with hot sauce. *The proper wing etiquette demands that you should ONLY use Frank's Red Hot, but any Louisiana-style hot sauce should work. (Frank's is best!) Boil until you can smell the vinegar and the butter is melted. Set aside to cool. Mix flour, garlic powder, and salt & pepper in a small bowl. When oil is preheated, coat thawed wings in flour mix and put in fryer basket. Slowly lower the basket into the oil and fry for 12-14 minutes checking semi-often. When wings are golden-brown, remove from fryer and let stand 5 minutes. Place wings in bowl and cover with 2/3 of the sauce. Toss with 2 wooden spoons until well coated. Let stand 5 minutes, then re-toss in the sauce left in the bottom. Serve with bleu cheese, celery and the remaining sauce.