Iron Cooker updates – March 26 2011

Iron Cooker Newsletter

We have taken some heat the last couple weeks about our recipes we have sent in to
all of you.  To be honest it’s no big surprise when someone sends anti fan mail.
Our recipes will continue to be published both on this newsletter & in our blog.
Someone took great lengths to point out her recipe that was posted on the internet
for everyone in the world to see was her personal property that she had the copy write

Also nobody could copy or use it on their site. Call it open game when you leave your
news story lying on the sidewalk for another reporter to grab. That is why this newsletter is going out late.To many things going on all at one time
is a good thing when you’re selling things. Our camping season is upon us after many long
winter nights thinking about campfires, cooking hotdogs & relaxing along a lakeshore
at your favorite campground. 

12 inch cast iron skilletThis week we have added two new cast iron fry pans to our website.
Several enamel round & oval Dutch ovens. Check our new coffee grinder,
it is a great looking functional grinder with looks of an old time coffee
for every settings from drip to espresso.

Do not forget we still have a few cast Iron bird baths in stock at discount prices
with low shipping rates on this item too.
As always, we are bringing our lowest rates to our customers reading this newsletter.

It’s tradition of posting this recipe for all of you. I hope you enjoy this as much a
I have sending it to you.




1 cup seasoned rice vinegar 4 cloves garlic, chopped

1 cup orange juice 2 t. olive oil

1/2 cup maple syrup Salt and pepper

1/2 cup water 1 t. crushed red pepper

2 T. finely chopped ginger 3-5 lbs pork loin back ribs

2 T. finely chopped cilantro 1 T. cornstarch

Combine vinegar, orange juice, maple syrup, water, ginger, cilantro, garlic olive oil, 1 t. black pepper, and red pepper in a

medium bowl. Reserve 1 cup of marinade. Place ribs in a shallow glass dish or large plastic bag. Pour remaining marinade over

ribs, cover or close. Marinate in refrigerator or cooler for 4-24 hours.

To make glaze: Place reserved cup of marinade in a small saucepan; whisk in cornstarch. Bring to a boil, stirring constantly; set


Remove ribs from marinade and discard marinade. Grill ribs on a covered grill over medium coals about 8-12 minutes, turning

and rearranging frequently. Brush ribs with glaze the last few minutes of cooking. Remove from grill and baste again with glaze

(4-6 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 Iron