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Making The Perfect Grilled Chicken

March 18th, 2014 by ironcooker



How to Make a Perfect Grilled Chicken

by: Angelica Florin

Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.

Sweet and Sticky Grilled Chicken WingsLearning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.

Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.

Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:

For every kilo of chicken:

1 cup light soy sauce (available in the Asian section of grocery stores)

2-3 tablespoons of freshly squeezed lemon or lime juice

4 tablespoons brown sugar

1 medium stalk of lemon grass (pounded)

3 cloves crushed garlic

1 teaspoon sesame oil (optional)

Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won’t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasoning’s accordingly. Tamarind-Grilled-Chicken

You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chilli powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grillers to be covered during the grilling process.

Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice.


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Posted in Campfire Cooking | 32 Comments »

Customer Feedback

March 1st, 2014 by ironcooker

Ok Iron Cooker,

SMV18S Another reason to have a smoker from Iron Cooker at every home to use, “Very True Story
 My better half decided to clean our oven two days before Christmas, on the auto clean cycle, not a good idea.

 Her sister was coming to visit, can’t have a dirty oven right?  The oven three hours into the four hour cleaning cycle decided to die, literally, it no longer works, and is still locked closed.  We called in for warranty work, to find out that it would not be scheduled for several days.  What about Christmas dinner, the ham is in the refrigerator, & what about the lasagna prepped for dinner?  Bingo, we put the smoker to work to cook not only our lasagna, which turned out perfect, but also the Christmas ham.  It was two of the best meals of the year, thank goodness we had the smoker.  New preparedness plan for every home should be:  

  • ·         A selection of ready to eat meals.Camp Chef smoker (BakedGoods)
  • ·         A generator to power some heat for your home and to keep freezer foods and chilled foods from spoiling.
  • ·         A smoker to use to cook your foods, both smoked, and doubles as an oven for other items.

  There you go, it’s all you need !!!

John D. Flannery
PB Foods,
golden corral
Ph. 513-850-9470

Posted in Iron Cooker Updates | 4 Comments »

Videos: How to Use and Tune Your Duck Call

January 8th, 2014 by ironcooker

How to Use and Tune Your Duck Call
Some of our readers look forward to some of the fun outdoor winter activities, including duck hunting.  It seems like every type of game has a special type of lure or consideration when you’re on the hunt, and for ducks the iconic duck call comes into play.  But if you don’t have much experience with one, they can be a little difficult to use well.

Here are a couple of videos to help you come to terms with your duck call and hunt like a pro!

Use a Duck Call

How to Use A Duck Call

This is sort of an introductory/orientation type of clip.  Here are a few of the takeaways:

  • Cup with your off-hand.  By cupping the end of the barrel with your off-hand and moving and adjusting it, you can manipulate the tone, volume, and direction of the call.
  • Loose, casual lip contact.  The instructor uses the metaphor of bringing the call to your lips as if you were drinking a soft drink.
  • Stay practiced year-round.  You can keep your calling sharp by practicing with the call anytime.  Try mimicking natural duck calls you hear, recording the calls to get a better idea of what it sounds like from the other end—even enter into duck calling contests so you’ll stay motivated to keep sharp.

Duck Calling For Beginners

Veteran duck hunter Jim King gives some tips and perspective about using a duck call for beginners.

  • Let it sound natural.  Jim runs through a couple of the types of calls and what they mean to the ducks.  This is definitely one of the most important parts, because you’re trying to speak the duck’s language in a very literal sense.
  • Practice makes perfect.  Jim advocates for practicing duck calls all the time—he says he got in thousands of hours of practice by the time he was thirty.
  • Make it look real.  The call is only one part of expert duck hunting.  Jim and his partners create an entire setting and scene to convince ducks that it’s safe to land in their area.

Have you had any experience with a duck call?  Do you have any pointers?  What challenges did you face?  Let us know in the comments section!

Posted in Hunting & Fishing Life | 1 Comment »

Video – How to Cook a Ribeye

November 7th, 2013 by ironcooker

How to Cook a Ribeye
Steak is one of those foods where preparation matters.  Roadhouse or steakhouse, pan-fried or grilled, the way that the steak gets prepared colors and informs the rest of the meal.  And not to turn away the ladies in the audience (who are definitely invited to cook, order, and enjoy a steak as they please), but steak is also one of the consummate guy foods.  A staple for some, a classy meal for others saved for special occasions, knowing how to cook a steak the way you like is carnal empowerment.

Check out this video, ‘How to cook a ribeye steak… finally!’  With nothing more than a good piece of ribeye, your cast iron griddle, seasonings, olive oil, and five minutes, you won’t have any excuses anymore not to cook your own ribeye.

Our Takeaways

Our Takeaways
Chef Tim makes a few interesting points in this video.

Fat In Your Cuts

The very first thing they mention is that they’re using a ribeye because of the fatty bit in the top-center.  Fat is a great thing in uncooked steaks, it helps to keep the entire piece moist and really impart some good flavors.


He makes a great point about timing as it relates to temperature with your steak.  Leave it out for a little bit to get to room temperature and let it rest after it’s cooked.  The proteins and collagen in meet react to heat—obviously.  But waiting a few minutes on either end of the cooking process can make the steak turn out so much better.


This might seem small, but it’s important: for seasoning, step 1 is oil and step 2 is seasoning.  Get it wrong, and you’ll wash away any of the salt, pepper, or other seasonings that you wanted in your crust.

Test Doneness with the Thumb Test

We also get a quick demo of the new awesome way to avoid over-cooking your steak: the thumb test.  Chef Tim demonstrates this great little trick that lets you determine how well cooked your steak is just by touch.  But remember, take your steak off before it’s done so it can finish while it’s resting!

Do you have your own takeaways from this video?  Any great tips for cooking ribeye steak?  Or how about another video that we need to see?  Let us know in the comments below!

Posted in Campfire Cooking | 8 Comments »

Iron Cooker News

October 18th, 2013 by ironcooker

Hentschel hardware & general store

News From Iron Cooker

We have been expanding and next Saturday the 28th we will
be displaying our products in Roy’s General Store
at 3 mile and Hammond road in Traverse city.
For all you that have suggested what we should have on display
we have put together a small list to
start off our display with. We hope you will stop by and see
what we have and the many items that Roy’s general store carries.
We will have our popular skookie combination pan and cookie mix,skookie pans
cast iron pie panseveral frying pans along with our pie pans on display.

Stop in and tell them you know Iron Cooker.
This summer has been very rewarding for us because of all of
you that have stopped by our booth to say hi. The sales are great
but meeting new friends has been the most rewarding of all.
So if you have been to the Buckley old engine show and rode on the
train you have met at least one of the people from Roys General store
and maybe more. They have a display at the show also that you wont
want to miss.  I could go on and on forever on the subject of tractors,
trains & cast iron cookware but you should stop in this country store
and see the many things that are here from chain saws, lawn mowers to
fishing & hunting supplies. When you are there grab lunch and a soda too!

Posted in Iron Cooker Updates | No Comments »

Autumn Rain Got You Down? What You Need To Hike When It’s Wet

October 10th, 2013 by ironcooker

Autumn Rain Got You Down What You Need To Hike When It's Wet
We’ve just stepped into autumn, which means we’ll all start trading sun for rain a little more in the coming weeks and months.  It’s tempting to just stay inside and enjoy a hot drink instead to venturing outside.  But if you want to watch the colors change, get in some of the crisp fall air, or simply refuse to let a little bad weather keep you from enjoying your hikes, then I’ve got a few tips for you.

Gear Up, the Right Way
Gear Up, the Right Way
When you’re looking for the right gear, that doesn’t mean you need to be on top of the trends.  The first and most important thing is to dress for the weather and the climate.  A lot of the time, that can mean something as easy as dress in layers so you can regulate your own temperature.

If you’re in a particularly wet climate, you can dress down right with a quality, impermeable rain jacket with a moisture-wicking shirt (like Under Armour), waterproof boots, and rain pants.  No matter what you do, you can’t expect to stay completely dry—that’s just not going to happen.  But you can manage just how soaked you get—it’s an aim for a realistic win.

And then from there, scale it back depending on moisture and heat.  Warm, humid hiking is maybe the most challenging.  A rain shell isn’t going to help, so the best you can probably do is to wear a shirt that breathes well and keeps moisture off of you.

Keep the Feet Dry
Keep Those Feet Dry
So long as you keep your feet mostly dry, you’ll be doing alright.  But you might have to go with something a little outside of your ordinary hiking boots.  Grab some really high quality waterproof high-tops.  We’re talking about ankle-height or better—those are sure to keep you dry even when you’re walking through the occasional puddle, and give you support when you’re walking on slippery pathways or muddy trails.  Alternatively, you can use a waterproofing spray on some older shoes.

For socks, a solid way to go is the double layer.  Start with a thin pair of socks, and then pull a thick, woolen pair on top of those.  Alternatively, if you expect to be walking in some heavy downpours, invest in pair made from a water-resistant fabric.  And if you’re walking in a warmer climate, just wear what you’d normally wear.

You can get around blisters and chaffing by applying a lubricating lotion or personal lubricant first.  While Vaseline works perfectly fine, many hikers prefer something like Hydropel.

Enjoying the Experience
Enjoying the Experience
If you’re suited up, then by now you’ve done all you can to get around being soggy and uncomfortable.  You can still try for speed if you want, but with the new surroundings, you might just refocus on the distinct beauties of a rainy day hiking.

Notice the distinct paths that falling water takes and where it settles.  Changing and falling leaves make for a unique and transformative spectacle, especially when highlighted by moisture.  And when it’s particularly cloudy, even the most subtle and dull colors can become more pronounced against a grey backdrop.  If you’re a photographer, you’re sure to find some great picture opportunities this time of year!

Do you have any tips for hiking in the autumn weather?  Do you have any favorite activities for this crisp fall air?  Tell us all about it in the comments below!

Posted in Outdoor Hiking | 1 Comment »

Making The Perfect Grilled Chicken

Tuesday March 18th, 2014 in Campfire Cooking | 32 Comments »

Customer Feedback

Saturday March 1st, 2014 in Iron Cooker Updates | 4 Comments »

Videos: How to Use and Tune Your Duck Call

Wednesday January 8th, 2014 in Hunting & Fishing Life | 1 Comment »

Video – How to Cook a Ribeye

Thursday November 7th, 2013 in Campfire Cooking | 8 Comments »

Iron Cooker News

Friday October 18th, 2013 in Iron Cooker Updates | No Comments »

Autumn Rain Got You Down? What You Need To Hike When It’s Wet

Thursday October 10th, 2013 in Outdoor Hiking | 1 Comment »

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