Iron Cooker Newsletter 4-17-2011
let you know our new products are coming soon.
We have added several new dutch ovens from Camp Chef, a Lodge cast iron oven.
While we are still in the process of adding more fry pans & skillets, we have
added a campfire tripod for hanging your dutch ovens or racks from.
There is new Camp Chef BBQ grills, stoves & we even added propane fired smoke vaults.
Another new product line we have added is Bradley Smokers.
Something all of you fishermen or women & hunters all want to have.
I do know it is definitely on my list !
along with them.
If there is anything that you know goes with these smokers & you dont see it listed,
just write or give us a call, chances are good we have it here & just have not loaded it
on our website yet.
If you’re not following us on digg, stubble upon or twitter your missing out on a lot of stuff
that we send in every day
Dont forget to subscribe to our daily newspaper updates on fishing & hunting with
cooking & recipes too.
This week I’m bringing you two great recipes that I think you will like.
MISSISSIPPI PULLED PORK (WITH SANDWICH SLAW)
2 lb Boston Butt/Pork Roast
2 lb Beef Roast
1 Diced Onion
1 Tbls Chili Powder
2 Tbls Garlic Salt
2 Tbls Pepper
1 Tbls Celery Salt
1 Tbls Paprika
1/2 Cup Apple Cider Vinegar
1/2 Cup Bottled BBQ Sauce
1/2 Cup Prepared Mustard
1/2 Cup Ketchup
1/4 Cup Lemon Juice
1/4 Cup Honey or Maple Syrup
2 Tbls Hot Sauce
Boil the meat for 2 hours or until tender, reserving liquid. Cool; tear/pull the meat. Return the meat to just enough liquid to
moisten. Combine remaining ingredients and add to meat; simmer for 2 hours, adding more reserved liquid as needed to keep
moist. Serve on a bun with a dollop of Sandwich Slaw atop the pulled pork, if desired (recipe below).
2 cups shredded cabbage
2 tablespoons minced onion
2 tablespoons white vinegar
2 tablespoons mayonnaise
1 clove garlic, minced
2 teaspoons sugar
1 teaspoon ground black pepper
1/2 teaspoon salt
Mix all ingredients together and refrigerate for about an hour. Place a generous portion on each pulled pork sandwich.
MOCK BANANA CREAM PIE
Ingredients and supplies
1 large box instant banana pudding
1 small box vanilla wafers
1 c. non-dairy whipped topping, frozen and then thawed (who can keep anything frozen while camping??)
disposable cups (paper is good, but if you can afford the clear plastic ones, the dessert looks “pretty” in those!)
2 gallon size zip lock bag
1 c. measuring cup (for measuring the milk)
In one of the gallon zip lock bags pour about a dozen vanilla wafers (more or less to taste…the wafers are going to be your
“crust”). Seal up zip lock bag tightly and with your hands or some other hard sturdy object, crush the vanilla wafers. Be careful
not to tear holes in the bag.
Pour contents of instant banana pudding in zip lock bag, add milk per directions on pudding box. Seal up zip lock bag tightly
and shake bag until pudding is set up.
When pudding is set up, spoon vanilla wafer crumbs into bottom of paper cups, enough to form a small layer. Spoon a layer of
pudding on top of the wafers, then a layer of non-dairy whipped topping, then a layer of wafers, layer of pudding, layer of
topping. Ta-dum! Banana cream pie! It’s delicious! You can also add banana slices if you’d like. Mmmm, mmm good!