Culinary Cowboy » Outdoor Cooking

Holiday recipe roundup

Culinary Cowboy — Tue, 25 Nov 2008 19:15:24 +0000

Yep, that gorgeous turkey to your left could be on your table with just a little bit of work (but work well worth it).

First of all, if you are using a frozen turkey, you need to have it defrosted the day before cooking. It should sit in the brine overnight for best results. The brine gives it a nice, dark color. If you elect to smoke your turkey, as in the illustration, you can get a nice, mahogany color to bring to the table.

Technically, the turkey is not smoked, as that usually involves a long cooking time at low heat. For those who try this on the grill, you will get a nice smoked flavor to the turkey. For that matter, you could use the smoke method indoors, but it sure would really smell up the place. See the full recipe

Grandma Virginia’s dressing – if you don’t have a good dressing for your Thanksgiving turkey, I strongly recommend this one. I like mine a bit on the moist side, and I usually add more liquid.

Now, for dessert, pumpkin pie is a favorite. Besides just offering recipes, we have a Study in Pumpkin Pie, which begins with a startling announcement.

We start off in this examination of pumpkin pie with a hard truth. Most U.S. pumpkin pie is a lie.

Culinary Cowboy store opens for business!

Culinary Cowboy — Tue, 08 Jan 2008 05:26:34 +0000

Happy New Year!

I am opening the New Year with the new Culinary Cowboy General Store. Please drop in for a look or two.

You have a host of a choice of aprons with all sorts of sayings or designs on them.

Maybe you need yet another cap or t-shirt. You can spruce up your place with a cowboy picture or two. Posters, notecards and even a design in German await your review, your pleasure and, it is hoped, your purse.

Photos come from real-life expeditions taken to the cowcamps before their demise.

Pleae take a look at it and I hope it pleases.

Click here to go to the store!

Test cookout for Big Bend 50 Ultra Race

Culinary Cowboy — Mon, 03 Dec 2007 05:35:24 +0000

We tested out the new cooking gear for the post race meal at the Big Bend 50 Ultra Race next month in Big Bend National Park (website). This beauty is a three-burner propane cooktop. The black thing is a metal cookbox which acts like an oven or grill.We cooked potatoes wrapped in aluminum foil in it in about an hour. Then, we grilled boneless, skinless chicken breasts on the cast iron grill inside (they are in there now).

Carroll’s Green Beans Recipe

chop half pound of bacon slices and brown

remove bacon and pour out most of the grease

brown chopped onion and one large clove of garlic

pour in one quart chicken broth

bring to a boil

stir in about two pounds of green beans and simmer until done.

I brought it all to a good boil and then shut off the heat. The residual heat managed to cook the beans more than enough by the time the chicken was done.

Look at the brown on those birds. The breasts were marinated for about a day in Italian dressing.The cast iron grill in the cooking box gave them a nice browning. Then, the top down cooking kept the chicken nice and moist. We were pleasantly surprised at how evenly they cooked and how moist they were.