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Archive for February, 2011

Iron Cooker Updates – Newsletter 2-26-2011

February 26th, 2011 by ironcooker

Welcome to Iron Cooker newsletter.

After much review of our old e mail server we have decided to move everything over
to this g mail account. We have had several replies saying that they haven’t been
receiving mail so this is going to be our best option.

Chef Iron Cooker NewsletterThis has been an extremely busy week for us here at Iron Cooker & before we
get to any other subjects we want to thank all of you for your postings on Facebook,Digg
and other social net areas.  It is really nice to see the following when we look there
& it’s greatly appreciated knowing you care about us from what you are saying.
Really cool gang & a really big thank you !

Sales are good this month & the feedback from all of you has been great.
So we are going to pass along a couple saving packages to everyone.

With spring right around the corner & everyone thinking of green grass
we are offering a new item.Rust resistant Bird Bath

Antique looking Cast Iron Birdbath with Rust-free cast iron. 15 1/2 inches x 13 inches x 23 inches high

This is a very good looking item that is going in my yard, I saw this one on the list & knew it would
be a good item to pass along to all my readers. Not only is this a good looking item,
but it’s cast iron & sturdy to last for years in your back yard.

We have added several other cookware items along the line this week, but if you’re a member
of this newsletter for very long you know there are new things every week.
The big news is that we came across some old, remade Coca Cola signs for you collectors.
Two have been added  so far but there will be more as they come back in stock, or should
we say if.  You collectors know that if you want something that is here now, you should not
wait till tomorrow to buy it. Old Iron cooker is going to sell them one way another & you found
about them here first.

Something else happened this week that is really good for us here at Iron Cooker.
We have had a video commercial made for us to put online in many places.
We would like to share the link for you to see before its posted all over the world. We are
bringing it to our newsletter readers first.

All of you have been our support from that very first day, so if there is
any subject you think you want to know about or something we are leaving out,
please e mail back or call us to let us know.

And for goodness sakes, I almost forgot the most important thing of all.
Thank you, Jenny for this recipe you sent in !
She is  # 3  since January to send in a recipe to post & she receives a free
blue 8 inch enamel cast iron skillet as a prize for sending it in & answering our
mail in survey we sent out to everyone that sent in recipes.

Last but not least on this long list is a person in lower Michigan that we haven’t
received permission from them to use their name yet.
They won free shipping with a discount price on our # 22 universal meat grinder.

Be sure to view our site & subscribe to our blogs RSS feed so you don’t miss
a post because we put in ads & notice of discounted items .

Now for that wonderful mouth watering recipe.

Chicken-Fried Steak and Cream Gravy

8 6-ounce tenderized beef cutlets at room temperature
(or tenderized center cut boneless pork chop,or tenderized boneless chicken breasts)
3 cups flour
2 cups milk at room temperature
2 teaspoons Meat Seasoning
2 cups frying oil, preferably canola
2 eggs
Skillet Cream Gravy

Whisk eggs and milk together in a bowl and set this egg wash aside.
Combine the flour and meat seasoning in another bowl and set aside.
Heat the oil in a heavy 14-inch cast-iron skillet over medium heat to 350°
. Use a 550° thermometer to check temperature.
The oil should pop loudly when a drop of egg wash is dropped in.
Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour,
then dip them back into the egg wash,and very gently place them in the hot oil.
As you carry them one at a time from the egg wash to the skillet,
hold a plate under them to catch the dripping egg wash. There will
be a regular explosion of noisy oil a-popping.
Cook for 3 to 5 minutes, until breading is set and golden brown
.Gently turn them with a long-handled meat fork or long metal tongs.
Be careful. Cook another 3 minutes.
Carefully remove them from the skillet and drain on a platter lined with paper towels.
Let oil reheat and repeat process for other 4 cutlets.
Serve with Cream Gravy and Mashed Potatoes. Makes 8 servings.

Until next week.  Thanks from all of us at Iron Cooker.

Once again, Thank you everyone  , check us out at  wilderness outdoors

or go to  our web store at


Posted in Iron Cooker Updates | 9 Comments »

Dutch Oven Recipes – Western Recipes

February 24th, 2011 by ironcooker

Chuck Wagon western cooking

Is there anyone  who  doesn’t  remember sitting down in front of the old television set as a kid to watch those old western shows with their parents?  Remember the chuck wagon rolling along the trail behind that herd of cattle? Well, now that we are all grown up, we think back on those old days. Yes we do! Some of the best memories of growing up were the camping trips of our own. One time, going across the northern part of South Dakota, we came across a camp that made their way out on the trail with an old time chuck wagon. Now that was something that impressed me as a kid. They planned on spending their two weeks living as it was in the past, , with the  best part of the camp cookout being the big dutch oven hanging on the back of the wagon.They cooked everything you can imagine in them old dutch ovens. That’s where I learned the true meaning to western recipes. From one recipe to another, all stored in the memories of the people on the trail. It was the job of the cook to place the tongue of the chuck wagon facing north every night. When the wagon master would awake he would look for it to know what direction to go. Not only just those great western recipes we have today for dutch oven cooking, but some wonderful stories from past days too. Follow your western minds to the great western recipe s of all times.

Posted in Dutch Oven Recipes | 50 Comments »

Iron Cooker Updates – Feb 17 Newsletter

February 17th, 2011 by ironcooker

8 piece stock pot setWe have been busy trying to bring new sales items to Iron Cooker this week.
We do think we have come up with a few good ones for you.

Some of you took advantage of our free shipping
& our promotional item we had listed for this month.
There is still free shipping on several items but
promotion on the meat grinder is over for this month.
Keep watching our website & blog entry for
information like what we posted on this last one.

There is a few new items along with some new ones that are going to be coming in the next few months.

First of all we have found a new supplier for some of our camping gear,  we will be adding a new tripod for campfire cooking in a little wile, to go with our dutch ovens.

new products we have added is

4 Stock Pot Set With Lids   $23.50

41 Piece Utensil Set   $28.50

StarVac Stainless Steel 6pcs. Bowl Set with Vacuum Seal Lids $53.50

Thanks to everyone for visiting us and for all of your

Now for your favorite part.

Chicken Pot Pie

4 boneless, skinless chicken breast halves; diced 2 (10.5 oz.) cans cream of chicken soup
3 Tbs. bacon grease or olive oil 1/2 cup evaporated milk
4 cloves garlic; minced 1 1/2 tsp. poultry seasoning
1 yellow onion; diced 1 Tbs. Worcestershire
4 medium potatoes; diced salt and black pepper to taste
1 (16 oz.) bag frozen mixed vegetables; thawed 1 can refrigerated crescent rolls

Heat a 12″ Dutch oven using 20-22 briquettes bottom until hot. To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and potatoes and continue cooking until onions are translucent but still firm. Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.
Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid. Bake for 25-30 minutes until the rolls are golden brown and flaky. Check to make sure potatoes are cooked through. If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.
Serves: 6

Until next week.  Thanks from all of us at Iron Cooker.

Once again, Thank you everyone  , check us out at  wilderness outdoors

or go to  our web store at


To be removed from this mail list , send reply to with remove from mail list  in the subject line.  With the e mail address that this e mail goes out to in the body

Posted in Iron Cooker Updates | 3 Comments »

Deer hunting – Winter Deer Herd

February 12th, 2011 by ironcooker

Whitetail Deer Herd

Winter deer herd on trailAll of us northern hunters have concerns & comments on the baiting ban, but is the no feeding in a bad winter fair to animals that are  starving to death too ? What effect does this really have  on the winter deer herd ?
We all take to the woods in the fall to actually kill one of these animals when the season is here. Is it not fair to want to help the animals survive, to put something back from what we have taken ?

Biologist have their research , they have their figures but have they actually seen a doe eating bark off a tree or pine needles when there is nothing else ?  Would we like to chew on an old piece of boot leather because we ran out of food & then have someone want to hunt us in the fall.  Just because some biologist from the city says they don’t need extra corn or hay to survive the winter.Winter kills deer herd
Tell that to the 15 dead caresses in my back woods that the coyotes are eating on.

As a hunter & a land owner that plants crops as many others do.  I see the cold hard facts that many of these animals die a slow death when they cant eat. If sportsmen & women can prevent this, what part is wrong with keeping an animal from the pain and suffering of winter, just because its nature doesn’t make it a humane thing to do.

Read these stories everyone writes & leave your opinions to the editors.  Tell them what you think about your rights & the rights of the animals.

Sure they are trying to stop a lot of disease from spreading with baiting,  but did they ever look in the swamp in February ?  100 maybe 200  all huddled together for warmth looking for food.  More than any bait pile ever brings together. Whats wrong with this picture ?  Should they kill them all just because they are doing what is natural and punish us hunters ? Screw the winter deer herd if the states make money in the process is the opinion I’m hearing.

States are ready to fine hunters for making any little error in the world just so they can make money.  Ever wonder why the sport takes declines in numbers & the price continues to rise. Write your states offices & give your opinion too.  There is enough of us to shake the world, let the e mails go & show them how you feel.

Posted in Hunting & Fishing Life | 32 Comments »

Iron Cooker Updates – Newsletter Feb 2 2011

February 5th, 2011 by ironcooker


Its that time of year again when we are all thinking about camping.
I know I have been getting pretty darn sick of this snow we have been

Last week I spent countless hours working on my tractor to get the yard
ready for the next big arctic blast.

In my spare time.  ha ha,  I took a long gander in the garage at the camper.
The big dutch oven sitting by the wall & those fry pans hanging on the hooks.
If you’re an outdoors person like me you are getting the itch too.

I know, I know as I am told countless times, cast iron lasts forever.  But it’s
a camper thing and a real outdoor thing.  I like to shop in the sporting goods
store & I like new stuff.  I like my old stand by , but I want a new kettle
& new pan to fry to a crisp every year.  Isn’t that how you feel.  I want something
someone else doesn’t have.  Also I want something I can just throw around
and not care about, something i can buy another next year.

Well all of you are here because you either bought something from me or
you signed up for this newsletter to hear from me.
It’s been really nice hearing from those of you that write telling me
what you want or like hearing in this newsletter or on our blog &
website.  Thank you very much for all the comments.

One of you wrote me last week.  Something that makes all of this worth
while.  We are a store that cares and this was awful special.

She wrote saying .

Thank you so much for looking for a product you had out of stock.
This was an item my mother wanted so much and I wanted to locate
it for her.  It was a birthday present for her and you made a special
effort to ship this to me on time for her birthday with no extra charge.
We tell all our friends about the great customer service you gave us
with the e mail and phone calls back.
Thank you so much

Kind of makes a grown man sit back and think when
someone sends something like that.  I had to share her thanks
because that one was special.

To the main part of this newsletter.

We had great success with our free shipping at Christmas time
so we are bring it back as a  part of spring time camping gear up.

This week we have added a couple items with free shipping.  One is
our  universal 3 piece skillet set.
In the next few weeks there will be several items added for
our camper friends to order from with free shipping.

Now what most of you wait for.
visit us on our blog or follow us on  Digg or twitter for more recipes

Sweet and Sour Chicken With Lemon


  • Chicken Bits:
  • 2 pounds skinned, de-boned chicken, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • A little fresh ground black pepper, ground ginger and garlic powder to season flour (not a lot)
  • 1/2 cup milk
  • 2 eggs
  • Vegetable oil
  • Vegetables:
  • 1 green bell pepper, washed, seeded and cut into 1/2-inch square bits
  • 1 red bell pepper, washed, seeded and cut into 1/2-inch square bits
  • 1 large yellow onion, skinned, root end removed, cut into 1/2-inch bits
  • 2 medium carrots, peeled and trimed, slice thinly on the diagonal
  • 1 20-ounce can pineapple chunks in juice (no added sweeteners)
  • Sweet and Sour Sauce:
  • 1/2 cup reserved pineapple juice
  • 1 cup water
  • 1/4 cup granulated sugar
  • 1/4 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 4 – 6 drops red food coloring
  • 2 rounded tablespoons corn starch mixed in enough cold water to make a slurry


Directions for Making Chicken Bits
When cutting the chicken into bite-sized pieces, remove any fat, gristle or connective tissue.
If the chicken is soft-frozen or almost thawed it is easier to cut.
In small frying pan, add 1/2-inch vegetable oil. Heat to deep-frying temperature.
In a bowl mix eggs and milk. Beat until well combined.
Place flour and seasonings in a shallow bowl and mix.
Dunk pieces of chicken in the egg and milk mixture. Allow excess to drain.
Dredge the chicken pieces in the flour coating thoroughly.
Here is your chance to practice with
your chop sticks and keep the flour off from your fingers.
Drop pieces into the hot oil and fry until deep golden brown.
Turn as necessary to cook evenly on all sides. When golden brown,
remove to paper towel covered plate to drain.
Repeat until all chicken pieces are cooked. Set aside until assembly.

Directions for Making Sweet and Sour Sauce
Place pineapple and water in sauce pan. Heat over low flame. Slowly add sugar while stirring.
When sugar has dissolved, slowly add the vinegar and the lemon juice while stirring.
Add corn starch slurry and stir while heating. Bring to a boil.
Stir constantly until thickened. Add food coloring (a couple drops at first and then adjust until

you have the red color you like) and stir well to mix. Continue to heat and stir until almost a syrup.
Remove from heat and set aside.
Note: You will be judging the thickness of the sauce while it is hot. It will thicken considerably
when it is set aside and cools. Later, when added to the vegetables, the moisture from
vegetables will thin the sauce quite a bit.

Directions for Assembling Completed Dish
Add a little vegetable oil to a large frying pan or wok. Bring to frying temperature over medium heat.

Add vegetables (but not the pineapple) and cook, stirring frequently, until onions begin to caramelize.
Add sweet and sour sauce and continue cooking and stirring until vegetable

are bite tender and sauce has re-thickened and clings to the vegetables.
Add pineapple and chicken bits and fold into the vegetables and sauce.

Simmer until heated through. Serve.
Most home-made sweet and sour sauces are made with brown sugar and the sauce has a

distinctive coffee color of the molasses in the brown sugar.

This recipe produces a red sweet and sour sauce that looks just like a

Chinese restaurant take-out food but we think that it tastes a lot better.

Try it and see how easy it is to make tasty oriental-style food at home.

Until next week.  Thanks from all of us at Iron Cooker.

Once again, Thank you everyone  , check us out at  wilderness outdoors

or go to  our web store at


To be removed from this mail list , send reply to

with remove from mail list  in the subject line.

With the e mail address that this e mail goes out to in the body

Posted in Iron Cooker Updates | 6 Comments »

Iron Cooker Updates – Newsletter 2-26-2011

Saturday February 26th, 2011 in Iron Cooker Updates | 9 Comments »

Dutch Oven Recipes – Western Recipes

Thursday February 24th, 2011 in Dutch Oven Recipes | 50 Comments »

Iron Cooker Updates – Feb 17 Newsletter

Thursday February 17th, 2011 in Iron Cooker Updates | 3 Comments »

Deer hunting – Winter Deer Herd

Saturday February 12th, 2011 in Hunting & Fishing Life | 32 Comments »

Iron Cooker Updates – Newsletter Feb 2 2011

Saturday February 5th, 2011 in Iron Cooker Updates | 6 Comments »

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