Recipes
Orange Marinated Smoked Quail
If you are smoking meat, then you better be doing it in a Camp Chef smoker. Fully adjustable heat control heat-control dials, three damper valves, and a door thermometer will help you control internal temperatures. Cooking temperatures can vary from 160° F to 400° F. And you can infuse your meats with mesquite, hickory or…
Read MoreManhattan Fish Chowder
I love that this recipe has bacon in it. If you have a Camp Chef Smoker, then putting smoked bacon in this soup will take it to the next level. Check out Camp Chef Smokers here: http://www.campchef.com/smokers-grills.html
Read MoreCatfish Wrap with Coleslaw
How you cook your catfish is your call, but I prefer the smoky flavor of grilled fish. However you decide to cook it, just don’t cook it too long! The coleslaw makes it cool, creamy and crunchy. The biggest tortillas you can find work best. If all you can locate are smaller ones, allow two…
Read MorePepper Crusted Venison Tenderloin
Most of us are short on venison loins and tenderloins and long on ground stuff, shoulder and neck roasts, etc. Here’s a way to stretch the good stuff, assuming that you want to share with others. It is best served very rare. If any of your guests have a problem with eating deer that is…
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