Call Us 616-929-5066 or Email Us

Archive for November, 2011

Deer Hunting – Michigan Deer hunters

November 21st, 2011 by ironcooker

New Hunting Laws In Michigan 

A new law that went into effect on September 1st will allow younger hunters in the woods in Michigan this year.

Michigan deer hunters10 & 11 year olds will be allowed to hunt deer, elk bears with direct supervision of an adult under The Hunter Heritage Act.

There are fewer hunters in Michigan than ever before.
There are many ideas of why this is. Cost being one factor that has turned a lot of people away when times are hard.

Changing laws are not always a good thing for Michigan deer hunters.
There is talk of changing opening day to the closest Saturday so that our state can take in more money. 60% of Michigan’s deer hunting population is against this.

Another proposal for Michigan deer hunting is to eliminate age restrictions on hunting so they can sell more licenses,

Firearms opening day has been labeled as Michigan’s other black Friday because of the money that is taken in.
It is an estimate that an average hunter spends 800 dollars.Michigan deer

Many of us remember when Michigan’s deer hunting sport was just that, It wasn’t a money making market that has turned into a do or die situation for the economy.

It was a lot more fun when it was a sport rather than a money making industry for our state.
Raise cost for every license, raise campground fees, raise cost of firewood, gas, and everything else. Yes that will bring more money in by cutting the amount of people that would have come.
Results are less Michigan deer hunters in our woods.

Of course that’s just one writers opinion.

Let us hear yours. What do you think about these new rules taking place?

What do you think about children carrying guns in our woods just so our state can make more money on selling licenses?

We want to hear your ideas on this matter too!
So be sure to post your reply today.



  • Group: Online Outdoors Industry Professionals Group
  • Discussion: Deer Hunting

I read your post and tried to leave a comment but you have it set so that the person writing can’t see their text. By the wording at the end it seems like you have decided that taking kids to the woods and getting them started hunting is bad. Here we think just the opposite and try to get them started as early as possible.

I agree that higher fees are a fast way to keep people from legally hunting but many still go out of need. Government greed turning people into poachers that otherwise never would do it. Hunting is an industry and it does make money. To think companies shouldn’t benefit along with their employees who take care of the hunters shouldn’t even be a question. It is like saying it is wrong for a nursery to make money because gardeners want new plants.

Higher fees are usually the result of government waste since they won’t fix their house they rob ours. Kids should absolutely be allowed to hunt or your comment about less hunters will get worse every year since the kids exposed later will show less interest in the sport. And yes the people that sell products and services to hunters should make money since that is their business and supports a large section of the outdoor economy.
Posted by Tommy


  • Group: Hunting, Fishing, and Outdoor Professionals
  • Discussion: Deer Hunting

Sounds like money making rather than young people education.Whos gonna carry the rifle. I wouldnt have my ten year old out hunting when they are not big enough to take care of the Game. Learning fishing and hunting skill yes. I am a hunting fishing and driver Guide.
Ian Cheers.
Posted by Ian


  • Group: Hunting, Fishing, and Outdoor Professionals
  • Discussion: Deer Hunting

Im all in favor of allowing a 10 year old to deer hunt but since they have to be under direct supervision from an adult, I believe that they should go for free. Once they are hooked on hunting, states will sell plenty of hunting licenses I killed my first buck at the age of 11, skinned it, butchered and ate it. It all comes down to the mentor as far as how much is being taught. All of my kids have been hunting since the age of 4.
Posted by Rob

  • Group: Hunting, Fishing, and Outdoor Professionals
  • Discussion: Deer Hunting

I’m going to agree with Rob, to a degree… I think that a 10 year old should be in the woods, and they should be able to shoot game while doing it, providing they’re with a licensed, mentoring adult. It’s all fine and good to say you take your kid hunting or fishing, but shouldn’t that child be able to participate in the sport rather than being an observer? To equate this to modern day technology, which is likely to be more fun and get a kid hooked for a lifetime; watching someone play a video game or being handed the controller and trying themself?

Now, is your 10 year old ready (emotionally and physically) to pick up a rifle and shoot a deer? I believe that this is a decision that only the parent or legal guardian can make. And if you think your child isn’t ready, then for God’s sake, don’t let them shoot!

When my kids were growing up in Wisconsin, some were ready at 10, some weren’t until 14 or 15, and one kid is 25 and I don’t think she’s ready yet! So it’s an individual child’s development that should determine when they take to the woods with the intent to kill, and shouldn’t be a decision left to the government. Heck they have enough fingers in the pie as it is!!!

Now, as to charging for a license? Yeah, I think that as long as they’re on a mentored hunt, with ONE firearm between the child and the mentor, they should have to have a license, albeit a reduced fee tag. And the mentor should be required to have a full license to harvest game. And why not? That deer is going into the family’s freezer, shouldn’t the state get some form of compensation for that animal removed from the herd?

Posted by Steve

Posted in Hunting & Fishing Life | 27 Comments »

Iron Cooker Updates – News From Iron Cooker

November 20th, 2011 by ironcooker

Iron Cooker Newsletter 11-24 -2011

At Iron Cooker we want to wish everyone a Happy Thanksgiving.
We hope your Holiday weekend is a great one.

News from Iron Cooker is our new products.

Pearl ceramic coated pansWe have added several products to our website store since our last newsletter has went out to everyone.

First of all we have some new cookware products for our customers.
To accompany our enamel cast iron products we have added a line of cast aluminum cookware with enamel coating & a ceramic finish.
A great line of cookware with enamel finish while being lighter weight than our tradition cast iron cookware. Several of you have asked for white or cream colored enamel cookware, while we are limited in our cast iron products in this area, all of our new cast aluminum cookware is in pearl finish.

Another line we have added this time is a little different for us but we have found a great deal to pass on.

We have added scented candles in 3 & 4 pack sets along with display cases for pie scented candle
Both in canisters & jar sets, with variations of scents from apple, lemon, blueberry, & special addition of Hershey’s Chocolate
scented candles.
We have had several sales of these products at this Holiday price. These make great Christmas gifts for your family & friends.

There is always new products being added to our cast iron collectables section. This week it has been bells & welcome signs.

Be sure to check out or recent post in Wilderness outdoors. This is a post for all of you hunters to leave your comments.


Do not not to miss out on our new additions there & also our new food & meat grinders.

Thank you to everyone that has purchased our cast iron Farmall tractor seat stools. 

We are happy with our sales on this product so we are leaving our sale price.


Now it is time to post another recipe for you.


1 c. butter (2 sticks)
4 lg. celery stalks, thinly sliced
2 lg. onions, diced
1 (6 oz.) can pecans, toasted and chopped
14 c. white bread cubes (about 22 slices)
1/4 c. chopped parsley
1 1/2 tsp. poultry seasoning
1/4 tsp. pepper
3 lg. eggs
1 (20 lb.) fresh or frozen (thawed) ready to stuff turkey
Salad oil
1/3 c. all-purpose flourPrepare stuffing: In an 8-quart Dutch oven over medium heat, in hot butter, cook celery and onions until tender, stirring occasionally. Remove Dutch oven from heat; stir in pecans, bread cubes, parsley, poultry seasoning, pepper, eggs, and 1 1/2 teaspoons salt; mix well.Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with running cold water and drain well.Spoon some of the stuffing lightly into neck cavity. (Do not pack stuffing; it expands during cooking). Fold neck skin over stuffing; fasten neck skin to back with 1 or 2 skewers. With turkey breast-side up, lift wings up towards neck, then fold under back of turkey so they stay in place.

Spoon some of the stuffing lightly into body cavity. Close by folding skin lightly over opening; skewer if necessary. Depending on brand of turkey, with string, tie legs and tail together; or push drumsticks under band of skin; or use stuffing clamp.

Bake any leftover stuffing in covered, greased small casserole during last 40 minutes of roasting turkey. Place turkey, breast-side up, on rack on open roasting pan. Brush skin with salad oil. Insert meat thermometer into thickest part of meat between breast and thigh, being careful that pointed end of thermometer does not touch bone. Roast turkey in 325 degree F oven about 6 1/2 hours. Start checking for doneness during last hour of roasting.

While turkey is roasting, prepare giblets and neck to use in gravy; in 2-quart saucepan over high heat, heat giblets, neck, and enough water to cover to boiling. Reduce heat to low; cover and simmer 1 hour or until giblets are tender. Drain, reserving broth. Pull meat from neck; discard bones. Coarsely chop neck meat and giblets; refrigerate.

When turkey turns golden brown, cover loosely with a “tent” of folded foil. Remove foil during last of roasting time and with pastry brush, brush turkey generously with pan drippings for attractive sheen. Turkey is done when thermometer reaches 180 degrees to 185 degrees F and thickest part of drumstick feels soft when pressed with finger protected by paper towels.

When turkey is done, place on warm platter; keep warm. Prepare giblet gravy; remove rack from roasting pan; pour drippings into 4 cup measure or medium bowl (set pan aside); let stand a few seconds until fat separates from meat juice. Skim 1/3 cup fat from drippings into 2-quart saucepan; skim off and discard remaining fat. Add reserved giblet broth to roasting pan; stir until brown bits loosened; add to meat juice in cup and enough water to make 4 cups.

Into fat in saucepan over medium heat, stir flour and 1 teaspoon salt until blended. Gradually stir in meat-juice mixture; cook, stirring constantly, until mixture is thickened. Stir in reserved giblets and neck meat; heat through. Pour gravy into gravy bowl.

Serves 18.

Posted in Iron Cooker Updates | 5 Comments »

Campfire Cooking – Campfire Cookware

November 12th, 2011 by ironcooker

Campfire Cookware

campfire cookware set For most of us camping is more of a way of life that we can’t seem to do without. It comes from being in this great outdoors most of the time that sparks something deep down inside that drives us to that feeling we have. Campfire cooking can be so good if you have a good set of cast iron cookware, a tripod is not a must but it sure does help out a lot.
You will create meals with that outdoor flavor that you just can’t find in any inside kitchen.
Watch carefully not to burn your food because   heat from a campfire is hard to get use to.
Also a good plan is needed to pack everything you will possibly need on this trip because the store isn’t just around a corner for you to go to.
On your checklist be sure to see if your campsite allows campfires. This kind of thing will ruin a camping trip if you plan to cook & your campground doesn’t allow fires.
You can pack many different brands of lightweight campfire cookware such as aluminum, but beware that it heats up very fast. If you can pack it along your good old set of cast iron cookware is your best campfire cookware to have along.
With fall season here & winter is hinting to be here soon, we are packing our gear for hunting camp.
You can be sure there is a cast iron Dutch oven with a three legged tripod in our hunting gear.camping tripod
There is nothing like a big pot of venison stew or a kettle full of chili on a cool evening will sitting around a campfire talking to good friends.
Until next time, enjoy your campfire cookware with some great camping or hunting stories with your friends too !

Posted in Campfire Cooking | 18 Comments »

Iron Cooker Updates – November 9th Newsletter

November 9th, 2011 by ironcooker

Iron Cooker Newsletter 11 – 09 – 2011


Welcome to all of our new newsletter readers.

For you that have made orders this week, somehow all notices haven’t gone out in our regular e mail.
Every order has been shipped to this date.

One piece of news is our new product line.
We have added Buffalo Tools to our store & will be adding many different products this year.
With hunting season in our neighborhood we have added a few products of interest so far.

First is a 10 PC Meat Processing Knife set that includes

 6-1/2 inch Cleaver, 8 inch Utility Knife, 5-1/2 inch Boning Knife, 4 inch Skinning Knife, Game Shears 17 inch Butcher Saw, 3 Each 12 inch Saw Blades, & a 12 inch Sharpening Steel 


Another item added for our sportsman friends

Is this 5 piece sportsman knife set.sportsman knife set

includes Precision Stainless Steel Hunting Knives For Small & Medium Game. Complete Set For Skinning Game. Sheath With Belt Hook. 9 1/4 inch T-Handle Saw With 7 inch Blade. 9 1/2 inch Gut Hook Skinner Knife. With 4 1/2 inch Blade & Gut Hook, 7 inch Caper Knife With Finger Notches & 3 1/2 inch Blade. 6 inch Trigger Skinner With 3 1/2 inch Blade


Also we have introduced an ice cream maker that is sale priced for holiday shoppers.

 6 Quart Sportsman Ice Cream Maker Lets You Choose Either Method Electric Or Hand Crank For Making Your Favorite Old Fashioned Ice Cream Recipes. Choose hand crank or electric motor to make your Favorite ice cream

Tractor seat stoolOur Farm All Cast iron tractor seat stools are
still at our sale price until they are gone.
We have ordered 250 of these for this sale & they are over
half gone. If you want one or more of these for Christmas be sure to order early because our next shipment will not be in until after that date.


Thank all of you for following us on facebook & like our  facebook page.

Find us on twitter too!!/IronCooker


Thank you for sharing this recipe for us to send in.

You have wished for us not to say your name so we will just give a big Thank you.


Apple Cinnamon Glazed Chicken



  • 2 Tbsp. applesauce
  • 1/3 cup apple jelly
  • 1 Tbsp. honey
  • 2 Tbsp. Dijon mustard
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 4 boneless, skinless chicken breast halves


Prepare and preheat grill. In small bowl, combine all ingredients except chicken breasts and stir to combine. When ready to cook, oil grill rack. Brush apple mixture on chicken and place on grill 4-6″ from medium coals. Cook 15-20 minutes, turning occasionally and brushing frequently with jelly mixture, until chicken is no longer pink and internal temperature reaches 170 degrees F. Discard any remaining jelly mixture. Serves 4


Posted in Iron Cooker Updates | 7 Comments »

Deer Hunting – Michigan Deer hunters

Monday November 21st, 2011 in Hunting & Fishing Life | 27 Comments »

Iron Cooker Updates – News From Iron Cooker

Sunday November 20th, 2011 in Iron Cooker Updates | 5 Comments »

Campfire Cooking – Campfire Cookware

Saturday November 12th, 2011 in Campfire Cooking | 18 Comments »

Iron Cooker Updates – November 9th Newsletter

Wednesday November 9th, 2011 in Iron Cooker Updates | 7 Comments »

Recent News



Outdoor Topics

RSS Featured Cookware

Join Us On Facebook

- Facebook Members WordPress Plugin

Cooking Resources

Hunting Resources

Outdoor Resources