Seth McGinn’s Can Cooker

25 11 2015

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The Original Can Cooker by Seth McQinn. Photo: Can Cooker

The Original Can Cooker by Seth McQinn.
Photo: Can Cooker

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.

Corned Beef and Cabbage in the Can Cooker! Photo: Diane Hassinger

Corned Beef and Cabbage in the Can Cooker!
Photo: Diane Hassinger

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

The corned beef cooked in the Can Cooker. Photo: Diane Hassinger

The corned beef cooked in the Can Cooker.
Photo: Diane Hassinger

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.

The vegetables right out of the Can Cooker. Photo: Diane Hassinger

The vegetables right out of the Can Cooker.
Photo: Diane Hassinger

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.

can cooker recipehttp://ladiesincamo.com/Harvest/2015/03/14/corned-beef-and-cabbage/

http://ladiesincamo.com/Harvest/2015/01/16/337/ Garlic Pepper Brats

Seth McGinn’s Can Cooker logo is the sole property of its rightful owner and used within this writing solely for the promotion of products herein as requested can cooker recipe 2by the product’s manufacturer.

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/

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Camp Chef Cast Iron Square Dutch Oven

25 11 2015

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Not your traditional round Dutch Oven anymore! Photo: Camp Chef

Not your traditional round Dutch Oven anymore!
Photo: Camp Chef

I love cooking outdoors, and Camp Chef and cast iron have been a big part of that. Recently, I found that Camp Chef had come out with a 13″ Cast Iron Square Dutch Oven, and I had to have it!

Traditionally, Dutch Ovens have been round; some have legs, and you could cook indoors or out. Cooking with cast iron allows heat to distribute evenly, and it cooks your food perfectly. A well-seasoned cast iron cookware will last for generations and be non-stick. The Square Dutch Oven, obviously has bucked tradition to come up with a completely new design. This 13″ True Seasoned Finish Cast Iron Dutch Oven has a built-in thermometer notch and convenient loop handles on the lid. The lid can even reverse to be used as a grill or used upside down on the Dutch Oven to cook two items at once.  there are no legs on this oven, so you can use it in your home oven.  The Dutch Oven holds eight quarts enabling you to cook for your entire family!

My rolled caribou roast cooked in the Square Dutch Oven. Photo: Diane Hassinger

My rolled caribou roast cooked in the Square Dutch Oven.
Photo: Diane Hassinger

At home we have big family meals. One such meal was our rolled caribou roast, which I cooked in the Square Dutch Oven for twelve people. I placed the seasoned rolled caribou roast with the onion soup mix and water in the Dutch Oven. I cooked this at 350° for about an hour. Then I added potatoes, carrots, mushrooms, onions, and Brussels sprouts; I cooked it for an additional forty-five minutes to an hour. Dinner was delicious!

While camping the Dutch Oven is my go to pot. I love baked apples done over a camp fire, and they are easy to make. I just core the apples, place camp chef Rolled-Caribou-Roast recipethem in the Dutch Oven along with sugar, cinnamon, brown sugar, and about one inch of water. Then I place the oven either in the coals or over a small fire. About forty-five minutes later you have a hot, wonderful dessert to enjoy! Don’t limit yourself to just one pot meals or desserts, you can cook breads, casseroles, and meats.

The True Seasoned Finish enables your Dutch Oven to be seasoned right out of the box. If you continue to care for your cast iron cookware you can easily pass it down to future generations to use and enjoy. The MSRP is $77.50, and considering how long you can expect the Dutch Oven to last, this is a bargain! You can buy this and many other cast iron cookware at http://www.campchef.com/cast-iron-cookware/cast-iron-square-dutch-oven.html. There is also a link to a Cast Iron Recipe Book that can be downloaded to your computer or printed off at http://www.campchef.com/media/manuals/CastIronRecipeBook.pdf, which also has a section on caring for your cast iron cookware.

Find my recipe for the Rolled Caribou Roast at http://ladiesincamo.com/Harvest/2015/05/29/rolled-caribou-roast/.

Camp Chef logo is the sole property of its rightful owner and used within this writing solely for the promotion of products herein as requested by the product’s manufacturer.

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/2015/11/24/camp-chef-cast-iron-square-dutch-oven-diane-hassinger/