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RV -- On the Go Grilling
After years of frustration with the small propane stove in my RV,
I made a great discovery at my local RV store -- the
Adventurer by Camp Chef, model DFS-30LBL. Hot diggity, this
is one fantastic system. It features a powerful burner (for up to
30,000 BTU/hr of output) and a drop in grill/griddle insert. I can
do everything from grilling to a corn cob boil! I love the versatility
-- and so does my family. Our trips have never been so tasty.
G. Perkins
RV Enthusiast
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DEEP FRYING
Deep frying is inherently dangerous. Please use extreme caution when
cooking with hot oil. Shoes, eye protection, and leather gloves are
a smart safety accessory. Food must always be dry when cooking with
hot oil, as oil and water don't mix. Never let oil exceed 400 degrees
or it may spontaneously ignite. If the oil is smoking it is too hot.
For best results oil should be between 325 to 375 degrees. Never allow
children or pets around the area where hot oil is being used and make
sure the cooker is on a secure flat surface with all hoses from stove
to propane tank tucked away so no one will trip or spill oil. Keep
stove and hot oil away from flammable materials and combustible objects.
It is a good idea to use long handled utensils and never drop items
into hot oil. This can cause oil to splash. Instead, slowly lower
food in. Cooking oil can be strained and used again, just be sure
to remove all food particles with a fine strainer. Never leave
hot oil unattended. |
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AUGUST SPECIALS brought to you by OutdoorCooking.com
THIS MONTHS SPECIALS INCLUDE:
Ultimate Turkey Roasting System (SLP-TDO), Ultimate Turkey Roaster
(TDO-20), Adventurer - On the Go Grill (DFS-30LBL), Gourmet Lobster
Pot/Deep Fry Pot (TP-30T), Double Burner Cooker Bag (CB-60UNV)
CLICK
HERE TO GO TO THE SPECIALS
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Chili Verde
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This is restaurant style green chili for burritos. |
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• 2 lbs. cubed pork
• 1 T. flour
• 2 cloves of garlic
• 1/2 tsp. salt or more to taste
• 1 large onion (diced)
• 2 medium tomatoes (chopped)
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• 2 7 oz. cans of diced green chilies
• 1/4 tsp. red pepper or more to taste
• 3 T. cumin
• 1 tsp. curry powder
• 1 Cup chicken broth
• 10 - 12 fajita style flour tortillas |
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In stock pot or a 12 inch Dutch oven over medium heat, brown pork
adding cooking oil if necessary. Drain fat and sprinkle 1 tablespoon
of flour on meat. Mix well to coat then add the rest of the ingredients.
Turn heat to low and simmer for 1 to 1 1/2 hours stirring occasionally
and adding more moisture if necessary. Meat should be very tender
when done. Add more flour if your sauce is watery but it should
be a thin consistency. Spoon meat into tortillas and roll enchilada
style. Top with additional sauce and garnishes (cheese, lettuce,
tomatoes, sour cream). Makes 10 to 12 burritos.
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