At the Archery Trade Association Trade Show, I sampled a recipe that was made in Seth McGinn’s Can Cooker. I was absolutely amazed at how good and how easy the cooker made the meal. We have since used the Can Cooker on many occasions, and I never get tired of how the cooker can prepare a meal for a large group with little effort!
The Can Cooker comes from the use of a cream can on cattle drives and is updated for today’s lifestyles. The cooker is made of FDA grade approved aluminum, coated with an anodized coating, which means the aluminum never touches your food. Inside the cooker is a can cooker rack that suspends the food 1/2″ up off the bottom. The lid latches onto the can, and it has a rubberized seal to ensure a good tight fit. Just about any type of heat source can be used for cooking; electric or gas ranges, grills, camp stoves, coals or open fire; it cannot be used with induction stoves, however. The process of cooking with the Can Cooker is done with steam, but there is a small hole in the lid so no pressure builds up.
At the show, Hi Mountain Seasoning’s Brian and Craig from Can Cooker, teamed up to make Garlic Pepper Brats.Basic ingredients went in; potatoes, carrots, cabbage, onion, kielbasa, and Hi Mountain Garlic Pepper Brats. The liquid they chose to use was one can of Mountain Dew. I thought for sure all I would taste was the Mountain Dew, but steamed in the cooker, the flavors all mixed and blended perfectly. I could have eaten my entire dinner right there, but unfortunately a lot of people were waiting for their taste too. I knew right then we had to have one!
Sunday dinners are a big event at our house; the family, friends, and neighbors all come together to share a meal. Using the Original Can Cooker, which holds four gallons and can feed up to twenty people, I can cook for a big crowd in one vessel! A favorite of ours has become the Corned Beef and Cabbage; I combined the corned beef, cabbage, potatoes, carrots, onions, spices, and one can
of beer. I used an Irish Ale. Everything was placed in the cooker, and cooked for fifty minutes once the steam started venting. The meal is delicious! The vegetables are not over cooked, and the meat is perfect. Being as only twelve ounces of fluid are used to cook with, nothing is water-logged. We have since created new recipes using venison, elk, caribou, bear, and wild hog. Each comes out wonderful.
I almost forgot the best part; clean up is a breeze! Since you are steaming the food, there is no baked on, caked on mess to deal with. A simple wash and you are all set to cook again.
I take the Can Cooker with us when we are camping; the convenience of having a complete hot meal at the end of the day is just to hard to pass up. Whether I am using the camp stove or the open fire, I know our food will come out delicious. I do coat the bottom of the cooker with liquid dish soap to make cleaning the smokey residue from the camp fire easy. I do this with any of my pans I use over open fires.
The MSRP of the Original Can Cooker is $89.99 or $99.98 with the rack, and can be purchased at http://www.cancooker.com/cancooker-original-with-rack/. They also have a smaller version that holds two gallons, and it is perfect for feeding eight people.
http://ladiesincamo.com/Harvest/2015/01/16/337/ Garlic Pepper Brats
Endorsement Disclosure: Per the guidelines of the Federal Trade Commission, the products reviewed in these product reviews is an endorsement and the writer may have been compensated by “in-kind” payment to review the product.
This post originally published at http://ladiesincamo.com/licpr/2015/11/25/seth-mcginns-can-cooker-diane-hassinger/