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I just love the double
burner outdoor cooker. I use it on the deck year round, pasta,
corn on the cob, and fish fry in january, any frying is done on the
cooker. It saves painting or cleaning the kitchen yearly. I take it
on Florida vacations and found the food tastes much better when cooked
outside, I also take the double
burner cooker to Prince Edward Island in Canada, it has sea water
boiling in 15 minutes for a batch of lobster from the local fisherman.
I have my entire family using the a cooker, along with a cast iron
wok and a cast iron frying pan.
I want to say thank you for this unit. The fun cooking started when
I purchased my first outdoor
cooker 5 or 6 years ago.
C. Arsenault
Received
a free Camp Tool Kit for this submission. |
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GRIDDLE CARE AND SEASONING
To use your Griddle
for the first time, wash in warm soapy water then rinse and dry thoroughly.
Gently warm your griddle
on the burner, then using paper towels or a soft cloth wipe with a
thin coat of lard or shortening. If using vegetable oil, use an extremely
thin coat and wipe any excess. (If you use too much vegetable oil
on your griddle it will become sticky and go rancid. If this happens
wash in warm soapy water using a plastic chore boy to remove film).
Wipe entire surface making sure to get corners and sides of your griddle.
This is called seasoning. After use, simply wipe clean. If needed,
use mild soap and warm water. Never use abrasive cleaners. Rinse and
dry thoroughly before storing. It is also a good idea to wipe with
a small amount of oil before storing, but be careful not to use too
much. Your Griddle
will turn dark over time, this is a sign of good seasoning and is
no cause for concern. If you have rust spots or metallic flavor when
cooking, you are likely experiencing signs of improper seasoning.
If this happens, simply clean griddle very well. Remove rust spots
and re-season. Rust spots can also be removed by soaking the griddle
in cola. For best results, wipe griddle with a light coat of oil before
each use. Do not use high heat when cooking with the Griddle.
Slowly bring it up to cooking temperature, too intense heat or uneven
heat may warp the Griddle. |
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SEPTEMBER SPECIALS brought to you by OutdoorCooking.com
THIS MONTHS SPECIALS INCLUDE:
The Tailgating Machine -- On the Go Grilling(DJ-60LID), Reversible
Cast Iron BBQ Grill & Griddle Plate (CGG-16), All Purpose Stove
(UPG-16), Camp Tool Kit (CMP-TL), 10.5 qt Cast Iron Pot Set (CP-10),
Open Air BBQ Grill Box
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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Do you have a favorite
recipe, good story or just want to share how much you love to cook
outdoors? If so, we really want to hear from you. Now is your chance
to share your stuff with everyone in our outdoor cooking family. |
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