Archive for the ‘Grills’ Category
Cajun Fryers by R & V Works, located in Homer, La, are not just an everyday deep fryer.
R & V Works provides versatile, high performance, low maintenance LP gas fryers with unsurpassed quality that make these fryers one of the greatest all around values. (They also make high quality Smokin’ Cajun Grills).
The success of the Cajun Fryer is due to the design of the burner/flue. The burner is positioned 6″ above the bottom of the oil reservoir and is at a 45 degree angle. This prevents the food batter from collecting on the burner and allows it to fall to the bottom. Since heat rises, the bottom never gets hot enough to burn or scorch the batter. This keeps the frying oil clean, cooking after cooking.
Cajun Fryers offer and estimated 70% reduction in oil use. Let’s face it, good quality frying oil can get expensive. It is recommend to change the oil after 25-30 normal cooking’s and strain the oil every 5th cooking. Double oil life expectancy and revolutionary design, which results in fewer oil changes and you recoup your investment within a short time.
These outdoor deep fryers, that are manufactured in the United States, are of the highest quality, compared to other units of similar make. Honesty and service backs up everyone of these fryers. R & V Works will guarantee your satisfaction or will replace your fryer or refund your investment. That’s more than can be said of many other companies around.
More can be said of the “other” companies units. One point being that there are so fewer sizes to choose from. Another being that their units are cookie cutter. No modifications can be made.
The Cajun Fryer comes in many shapes and sizes. They range from a small 2 1\2 gallon unit, perfect for back yards, camping, and smaller tailgate parties, all the way up to a 17 gallon unit that is perfect for caterers, festival food vendors, and outdoor restaurants. There are 6 other sizes in between. Including, like the 17 gallon fryer, units that have 2 separate cooking compartments. The FF4R is an 8 gallon deep fryer, but it is comprised of 2 4 gallon units on one caddy. Should you have a smaller function going on and wish to only use the one side, that can be done. Or, if you are doing a fish fry, you can cook the fish strictly in one side, and save the other side for french fries, hush puppies, etc, without them getting any added fishy undertones from the oil.
The Cajun Fryers come with a rolling caddy to ease in portability. Should you not want the rolling caddy, so that you may add a fryer to a built in outdoor kitchen or attach the unit to a tailgate trailer, this can be done. Nothing is ever set in stone. Special orders can be accommodated within reason. If you need a unit taller, a caddy can be made taller. If you don’t need a double cooking compartment on a 17 gallon fryer, something can be done. If you are a funnel cake vendor, a unit can be made with the rings already in place. For restaurants and food vendors, all stainless steel units can be made. A locking and sealed lid can be custom manufactured, should you be a traveling vendor or hard core tailgater.
If you are considering an outdoor propane deep fryer, whether for home or for your business, the Cajun Fryer is an investment well worth making.
I have recently had the time to return to charcoal grilling. I was technically thrown into it. We bought a house in another state. We went down for the closing and stayed in the house to settle a few things before returning home to finish packing etc. We told the original owner that we would be bringing down our own stove and did not need the one that was in the house. We thought that he was leaving it anyway, but got to the house and the stove was gone. He was going to take his makeshift grill- BBQ smoker. Thank goodness or we would have had to eat out every night or cook everything in the microwave.
Being back with charcoal again was a great experience. I always loved to cook with charcoal, but when you are a working family with 2 small boys that are involved in Boy Scouts and other community related groups it is very hard to just slow down and grill 
sometimes. I had finally broke down and got myself a propane grill. I could still experience my love of barbecue and grilled food but did not have to wait the extra time for proper heat. I missed the charred flavor that came with the charcoal, but figured it was a sacrifice that had to be made for convenience. Also having 2 growing boys can be an expensive prospect. It was one or the other, not both. So I opted for just propane.
My boys are older now. I suppose I have some time to slow down and grill now. But, now I have the option of fast, slow, propane, charcoal, or both. It is nice to have an option. I have an outdoor propane deep fryer too, so I can cook some things really fast if I want to. When it comes to food, life should be full of choices anyway.
I just finished watching Bacon Paradise on the Travel Channel. I know that the world of bacon has exploded over the past few years, I had no idea that it was to that extreme. I have seen the blogs, the bacon salts, pictures of meats wrapped in woven bacon blankets, the bacon wallet, chocolate covered bacon, Bakon Vodka, and even bacon lip balm. That should have been an inkling. There are so many restaurants out there that are focusing strictly on the bacon.
Watching the program was a great inspiration to me. Given the fact that I love bacon, I now have more ideas for cooking with bacon than I had before. Yes, yes, I know. Bacon is probably one of the worst foods as far as being health conscious and cholesterol savvy. But, who doesn’t love bacon? Waking up in the morning to the smell of bacon and a pot of fresh coffee….mmmm.
Pork bellies are the American version of bacon. In Europe they use the back portion for bacon. Traditional Irish bacon looks more like thin sliced boneless pork chops. Bacon comes in other forms now as well. You can get lamb bacon now. For the more heath conscious mind set, turkey bacon and tofu bacon.
I have worked with rumaki before. For those of you that don’t know rumaki it is basically a chicken liver, a piece of water chestnut, soaked in Teriyaki sauce, rolled in brown sugar and wrapped in bacon and broiled or grilled. Not everyone is about the chicken liver. Myself included, but once you taste the combo of flavors and textures together…it just works. I have played with the recipe and made it with chicken breast and pineapple chunks. I have actually considered deep frying rumaki in my outdoor propane deep fryer.
There were a few of these restaurants on the program that actually bought in pork bellies, cured and smoked them on their premises. One place called “3″ in Arlington, VA actually has a pig roast once a month, but they place pork shoulder and pork belly under the splayed pig, so that the juices from the pig drip right down over everything while it is all in the roaster box together.
One restaurant, called Slater’s 50\50, Burgers by Design, actually makes bacon burgers. Not a beef patty with bacon on top…actually ground bacon made into patties. This young man started this idea by tailgating with friends in San Diego. At the time they were making 100 % ground bacon burgers. Mr. Slater has now added 50 % beef to the mix, ergo, 50\50. The light bulb just went on for me. I am ready to go out and buy a pound of bacon, a pound of ground beef and get out my meat grinder.
Now that I am totally hungry and want bacon. I am going to a barbeque at a friend’s house this afternoon. He is all about the smoke. He has 2 BBQ smokers, a smaller grill and has just added a larger Char-Broil grill to the mix. I know that he is smoking a whole turkey, 2 pork shoulders and probably some beef too. There was no bacon to be involved…until now. I saw many places serving bacon on a stick or bacon lollipops while watching Bacon Paradise. I just so happen to have some thick cut applewood smoked bacon from the North Country Smokehouse in Claremont, NH. I am going to thread the bacon onto soaked wooden skewers, place them on the grill, and have them for appetizers. I have some cracklins that I have been saving to trysmoked as well. Think this will be the perfect opportunity to give it a whirl.
Well, now that I’ve made you hungry, go out and get yourself some bacon.
I am constantly stressing the fact that your outdoor cooking appliances may have more than one use. Your grill, for instance, may be used for BBQ smoking or even be used just like an oven.
Traditional turkey fryers are multi-functional as well.
You can deep fry, stew, steam, and boil with your turkey fryer.
A neat idea for a cold weather tailgate, is to have hot cider or even mulled wine. Using your propane turkey fryer is ideal for a chilled tailgate crowd.
You can opt for just hot cider. Once it is warm, serve it in cups.
You can do a spicier version for a more grown up taste. This will add a heartier flavor in that crisp fall air.
6 gallons apple cider (not apple juice…cider)
6 whole cloves
6 cinnamon sticks
2 Tbsp. whole allspice
Place everything in the turkey fryer and set it to low. Bring the cider to a boil, stirring occasionally. Reduce the heat to very low, and let it simmer for about an hour or hour and a half. To serve, place a pat of butter in the bottom of each cup, and ladle the hot cider into the cups.
For Mulled Wine you want to basically follow the above directions, but using a red wine in place of the cider. You also do not want to boil the wine. Only to simmer! There are many variations to mulled wine. Some people actually add vanilla pods, oranges, nutmeg and brandy to the mix.
2 smaller batch versions to try ahead of time before you try it at the stadium is as follows:
4 c. sugar1 tbsp. cinnamon
1 tsp. ground cloves
3 med. oranges, thinly sliced
1 med. lemon, thinly sliced
2 c. water
1 gallon dry red wine
Father’s Day is a time to honor Dad. A time to say thanks for all the days he went to work to keep a roof over your head and food in your belly. For the times that he helped you fix your car. For helping you learn how to ride a bike. For teaching you how to fish or hunt. There are dad’s from all walks of life, white collar, blue collar, etc. Every dad is different and most dads help their kids out with something at least once in their lives. To give them thanks is a great honor.
Not all dads are the tie type. Dads don’t all wear cologne. Some would fancy a new tool for the tool box, but chances are, they already have that tool or something similar anyway. Some like new DVD’s and CD’s.
Lots of dads like to cook outside. It has come down through history since the cave man cooked over an open fire. Many of your dads may have a grill, some may even have a BBQ smoker. Probably only about 1 out of 10 dads have an outdoor propane deep fryer to go along with there outdoor cooking appliances. That may really be more like 1 out of 20. Lots of folks still have a fear of the traditional turkey fryer and the exposed flame and boiling hot oil. But you have to remember that a traditional turkey fryer will also steam, stew, and boil. Your pop can make a huge pot of chili for himself and his friends for Superbowl Sunday in that same turkey fryer. If he likes seafood he can have a summer cookout and have everyone over for a New England style clam bake, or even a Low Country Boil. The units are portable as well. He can take a deep fryer tailgating and cook up a mess of Philly Cheese steak for the guys at the stadium.
Leaps and bounds have been made over the past 2 decades regarding outdoor propane fryers. You don’t have to go with the conventional turkey fryer anymore. There are “safer” fryers out there. Typically, they are just fryers, they don’t steam and boil. But, they are safer in that any possible oil spillage would not come in contact with open flames. The flames are contained in a tube. The tube runs through the hot oil and heats it hot enough to deep fry whatever you can think of. Some of the units are even large enough to deep fry turkey.
So, forget the tie or cologne. Your Pop doesn’t want a new tool. He wants an outdoor propane deep fryer for Father’s Day. He wants to invite his friends over and deep fry some wings for them while they wait for the brisket to finish smoking. He wants to impress his friends by deep frying turkey for Thanksgiving. It is certainly a different option as far as Father’s Day gifts go, but your dad wants more outdoor cooking equipment. Just a grill, can get boring. Add some spice to your father’s life and get him a deep fryer!
This post may not be what you are thinking. This is regarding tailgate party, not tailgating cars.
I go to many car shows and cruise nights. Some are a few hours, some are all day events, some are weekend long events. The cruise nights are usually just a few folks hanging around, looking at each others cars, talking shop and parts, and sitting in collapsible chairs. Some cruises do actually involve food. The cruise that I attended last night, takes place at a local volunteer fire department, every Tuesday. They actually set up grills, cook burgers and hot dogs, and now they even have a blender that they make frosty drinks with. There was one car, a 1966 Comet, that not only showed up with their collapsible chairs, they also brought a folding picnic table. Now that is a great tailgater.
I have gone to an antique truck and tractor show and brought a picnic lunch in a cooler. I ate it right on the tailgate of my truck, forgot my chairs. There was food provided, but it was a two day function and I wanted to tailgate.
We attended a 3 day long car show/race this past weekend, The 9th Annual Jalopy Showdown in Latimore, Pa. There was much tailgating involved. People came for a day and just drank there way through. Some people came for the weekend, and camped and tailgated all weekend. I met 2 young men, brothers, that actually brought a BBQ smoker to set up and cook and sell to the tailgaters. That is innovation for you.
There was one young couple that came from Dover, Del. They set up a tailgate kitchen and found a spot to burn charcoal right on the ground to slow cook ribs.
Some people may call it camping, but I still view it as a tailgate. There were people from all over there for an event. They were not just at a campground. There was a museum, a car show, and an actual car race. People were sharing a common interest, having fun, making memories, telling stories, sharing a cold beer and breaking bread with each other. That is what tailgating is all about, isn’t it?
Mother’s Day has come and gone. For us folks up north, that means it’s time to get back outside. We have always been told not to plant our gardens until after the danger of any frost. Mother’s Day has always been the key date. Time to plant tomatoes and anything else that is not a cold weather hearty crop.
That means it’s time to get back outside with your family and friends. Time to shed the long johns and get out the shorts and flip flops. It is time to start that outdoor cooking again. Whether you are going camping, tailgating, doing a car show, going to the beach or just having a backyard barbecue, it is time to get out the grill, the deep fryer, and the BBQ smoker. We American’s do love the taste of food cooked outdoors. There is no reason to wait for Memorial Day. Besides, the longer you wait, mosquitoes and bees tend to be included. You need to get out there now and strike while the iron is hot…well, luke warm anyway.
Let’s get the cover off our outdoor cooking equipment and get started on the long awaited and well deserved barbecue season. I know I shoveled enough snow this past winter, that I deserve a beautifully grilled steak, some smoked ribs, and some deep fried potatoes all cooked out in my own back yard. My outdoor propane deep fryer needs to see some love. My grill has been up and working already but my fryer wants some action too.
Whatever is your preference, grilled, smoked, deep fried, just get out there and cook. Go buy some charcoal. Get some cherry wood chunks or cedar planks. Amaze your friends. Make some new concoctions. Smoke some vegetables. Deep fry some apples. Make some planked salmon. Enjoy cooking in the great outdoors before the snow decides to fly again.
My family has had some long standing Easter traditions. Typically Easter Sunday started out with a hunt in the house for a special basket with goodies and colored eggs.
As far as the main meal went, typically after a morning at church, or a sunrise service out on the Great South Bay we had a beautiful leg of lamb. Over the years, as I have grown older, I have tried to change up the menu in some ways. I have had smoked and spiral cut ham. I even roasted a leg of lamb in my 
Brinkamnn grill. This year I plan to roast a fresh ham on my grill.
Most of the traditions we had primarily came from my mother’s mom’s family. They were of German decent and were farmers in eastern Pennsylvania. Two of our traditions are actually recipes that we only make at Easter time.
One traditional recipe is actually a pickled beet recipe, but since I was a kid, I only knew it as pickled eggs. You make the brew and pour it over your beets, eggs and some sliced onion. Then you just need to let them set for a day or two before eating. They are a bit sweeter than your traditional pickled egg, but I like these purple eggs much better. The others are usually too vinegary for me.
Pickled Eggs:
1 can sliced beets
1\4 c water (I usually use the purple water that the beets were in…save the rest of the beet water too in case you need a little extra liquid)
1\3 c sugar
1\2 c white vinegar
1 small onion sliced thin or 2-3 pearl onions sliced thin
6 hard boiled eggs
1 qt sized large mouth mason jar
Peel eggs. Place eggs, beets, onions, alternately in mason jar.
Heat water, sugar, and vinegar to just boiling. Pour heated liquid over eggs and beets in the jar. (Now if you need a bit of extra liquid, pour some beet water in until everything is covered). Cover the jar. Let sit until cool. Place in the fridge. Let the eggs set for at least 24 hours before sampling.
I have also used this recipe for after Easter when we had too many leftover colored eggs. It is a better way to preserve hard cooked eggs.
Another traditional Easter recipe that came from my Gram’s family was orange drop cookies. My great grandmother’s recipe was big enough that all her 12 grandchildren always got a cookie or three.
Orange Drop Cookies:
Preheat oven to 400 degrees F.
2 c sugar
1 c shortening
3 eggs
juice and rind of 2 oranges (about 1\2 c juice)
1 c buttermilk or sour milk
4 1\2 c sifted flour
1 tsp baking soda
2 tsp baking powder
dash of salt
Cream the sugar and shortening. Add the 3 eggs, orange rind and juice, and the milk.
In a separate bowl sift the dry ingredients, then add to the wet mix.
Drop by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until lightly browned.
Cool the cookies, then ice with the following:
1 box confectioners sugar, 1 tsp melted butter, juice from 1 orange(about 1\4 c), and 1 egg yolk.
I have tried to pass my own family traditions on to my children over the years. We always colored eggs together, I had my kids hunt for baskets. We went to church and shared a nice meal together with family and friends. My own children are older now. Not old enough to have children of their own yet, but too old for Easter baskets and for coloring eggs with mom. I will miss those days, but treasure their memory dearly. Hopefully if my children are blessed with children of their own, they will share the traditions that I have shared with them.
Have a blessed holiday.
Drag racing tailgaters still always amaze me. They are always extreme to the max. As far as racing tailgates go, to me drag racing enthusiasts take the prize. I have seen everything from small Habachis to big propane grills that look like engines. Table top stoves to big trailer pulled BBQ smokers. Outdoor propane deep fryers and turkey fryers. I have even seen the Queen of Philly Cheese Steaks show up with a stock pot and outdoor propane patio cooker and make cheese steak for 150 people. I have even seen grilling competitions set up while the drag racing was going on.
Usually when at a great race venue, there are regular style camping spots to set up at. Full hook ups, even cable connections. Even if you aren’t showing up with a trailer or motor home, there are ways to get through 3-5 days of tailgating quite easily. They have places to buy ice and propane, they also have carts that go through the venue selling bags of ice. Some venues will even send around honey carts to pump your tanks if need be.
I did see something different yesterday at the drag strip. I’m quite sure that it has been done before, but it is the first time I have actually seen it. I saw a tailgating group. They had a motor home and hook ups. But tailgating for 5 days with a big group? Motor home refrigerators are not really that big. Even when I’ve done the 5 day tailgate we always had to store extra food in coolers, or leave the area to go back to a store. Yesterday, I saw a man with a full sized refrigerator that he brought along to set up right in the middle of his tailgate. How awesome is that?! Now coolers can be for just beverages and all your food and leftovers can be put in the outside fridge.
People come up with great ideas to make tailgating easier all the time. I just find the human brain fascinating!
I am going on a long race weekend. Tailgating is usually required in one form or another on a long race weekend.
If you are lucky enough to have a trailer or motor home, you are in like flint. Many race venues have an area for campers to set up, usually right on the venue grounds too. Some even with hook ups. This is a great way to go. You can tailgate to the extreme this way. BBQ smokers, grills, outdoor propane deep fryers, nothing is left to be desired when refrigeration is involved.
When you are working with tents, trucks, and coolers, this can get a bit more complicated, as coolers for 3 to 5 days worth of food can take up a lot of space. Besides having to fit your outdoor cooking gear in as well. Big race venues will typically have ice to purchase on the grounds somewhere throughout the weekend. Some places even have areas to refill propane tanks. I always suggest bringing multiple propane tanks anyway. If you don’t have to leave the grounds in search of LP gas or other fuel, then don’t. Traffic on race weekends is bad enough. Once you’re already in, it’s great if you can stay right where you’re at. If you don’t have to leave in search of food and beverages, that it a plus as well.
Even if you’re flying in to a race venue far away, getting a hotel, and renting a car, odds are you folks will be tailgating too. Getting into a track and getting to a parking spot is a chore all on it’s own. You’ll want to bring some water at least and possibly something to nosh on. Even leaving a parking lot could take HOURS. Hopefully your hotel is close enough that bringing a whole picnic lunch or dinner is not required. Make sure you’ve got something to nibble on just in case.
Let’s go racin’ boys!!!