6 largepotatoes, scrubbed & sliced less than 1/4 inch thick
1 cup ham, sliced and diced
6 TBS margarine – you’ll probably need more!
1/2 large onion, minced
garlic salt, to taste
3 TBS flour
2 cups milk
2 cups cheddar cheese, grated
5 TBS Parmesan cheese, grated
3 TBS bread crumbs, fine
diced jalapeno peppers, canned, to taste *optional
34 – 38 charcoal briquettes

Slice potatoes 1/4 inch thick or less. Sprinkle with a small amount of garlic salt (the cheeses will provide a good amount of
salt). Saute onions (and any jalapeno peppers you may want to add) in 4 tablespoons margarine until soft. Blend in flour and
make a light colored roux (add 2 more tablespoons margarine if roux is too thick). When roux is a light golden color add milk,
bring to a light boil, and simmer until somewhat thickened. Rub the inside of the 12 inch Dutch oven with more margarine. Mix
in potatoes and cheeses then then sprinkle bread crumbs over the top. Bake approximately 30-40 minutes using 10-12 coals
under the Dutch Oven and approximately 25 coals on top (approximately 400 F).

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As common courtesy on Montana trails, folks warn others when there is a bear around, especially heading into the Bob Marshall Wilderness. Donny and I had just topped one of the major switchbacks on the trail to Pyramid Pass, and were heading deeper into the backcountry when we received a much appreciated trail update from some outfitters heading out. They mentioned a bear along the trail on up, suggesting we keep our eyes open – but “no major problem”.

No major problem! The outfitters make their living traveling these trails, equipped with rifle, and atop a set of horses. They passed that casual assessment to a couple of guys on foot, totally unarmed and completely unfamiliar with the ways of bearishness, warily working our way into territory widely known for it’s bonafide grizzly bear population. We laughed nervously, speculating about “no major problem” paired with “bear along the trail”.

Donny’s initial response, given that he grew up in Milwaukee, WI, – terminate the trek into the “Bob”. It was time to hastily make our way down the switchbacks to the vehicles and out of harms way. Alas, poor Donny, he was with me. Growing up in the Colorado backcountry, there were no grizzlies, but we had our share of sizeable black bears.

I grew up understanding that the primary response for a bear seeing or hearing a humanoid heading their way, is to vacate the area, distance themselves from intruders. They don’t like human company, and prefer to enjoy the great outdoors by themselves. Of course, if surprised, or they have a meal all laid out, or their babies are lingering nearby those rules do vary. But in my 40 some years in the Rocky Mountains of Colorado and Montana I had never, ever encountered a bear.

We were headed to Pyramid Pass, the summit marking the Bob Marshall Wilderness boundary, one of the nearer accesses to the “Bob” from Seeley Lake, Montana. An awesome area, with the majestic Pyramid Peak north of the trail. The trail head starts up above Morrell Creek about 10 miles east and north of Seeley Lake. Hiking the trail a couple of times before, I knew we had our work cut out for us. A six mile journey into the backcountry is not bad. The 6 miles back always seemed to get me.

Starting out fairly level, the trail follows the lower ridges for the first mile or so. Heading up some gradual switchbacks it finally covers some steeper, shorter switchbacks. It evens out then for around 3 miles more, leading into the broad canyon above Trail Creek Crossing giant snowslide chutes, wonderful views open up of Pyramid Peak towering above. Mountain meadows also open up, filled with bear grass, flowers, berry bushes – all perfect areas for that dreaded bear to lurk.

We faced our impending doom boldly, picking up sturdy sticks. Granted, we could not fight off a marauding bear with a stick, but would not go down without a fight. Actually, we whacked the sticks on every nearby tree trunk and rock as we continued. If we made enough noise any bear would conclude a couple of obnoxious city boys were coming, disturbing the peace, and move to some other location. Key to preventing bear encounters – avoid surprising them kicking off a reaction response. So we did our part.

The final leg of the trail to the pass leads into tall, closer timber, along the upper reaches of Trail Creek through a marshier area. The close in brush along the trail seemed like a perfect place for a genuine bear encounter, so the anxiety meter jumped as well. Another group of horseback packers coming out confirmed the bear was just up ahead. Our rustling the brush and whacking the trees and rocks intensified as we anxiously worked our way on up the trail.

The trail crosses the creek, tops a slight rise and circles around an area of downed timber as it leads off up the last couple switchbacks to the pass summit. Topping that slight rise to begin the circle to the left we stopped in our tracks, staring in amazement – the bear sat right in the middle of that area of downed timber we were going to have to circle around.

Actually, the bear lay right in the middle of that area, sprawled out on a large downed tree – and about the size of a large black lab at his biggest! No offense to the bear, but we had built up wild images of the mega-bear of lore and song over the past couple hours, banging on every rock and tree trunk for miles – scaring away the monster boogey-bear. Talk about a sense of silly sheepishness – blended with a healthy dose of relief.

We continued along the trail circling around the spot where the bear had taken up it’s afternoon siesta and the bear didn’t budge. It made me wonder if all our racket had been wasted, but it was too funny, and such a monstrous relief to know we weren’t in imminent danger. The rest of the trek to the pass seemed so much lighter and easier as we laughed at our raging paranoias. The trail switched up through the brush, crossed a small open face, and finally broke out onto a small lake right before the wilderness boundary and our goal for the day.

It almost goes without saying – a truly wonderful corner of the world is found back up in there. We savored the awesome views back into the Bob Marshall Wilderness as we ate our lunch, then beat feet back out. Our weary bones rejoiced settling into a warm jacuzzi pool upon returning to our accommodations in Missoula at journey’s end. Many great choices are available throughout the region for resting your tired bodies through the Montana Adventure site at www.montanaadventure.com/out/state/us-mt.html – the perfect complement to your explorations throughout this spectacular part of the world!

Author Bio

As web designer for the Montana Recreation Connection and Wester States Wilderness Tours at
(www.montanaadventure.com,
Gordon Hollingshead has provided an online travel directory for the past 10 years for people planning theri vacations and travels throughout the western United States. More information contact Gordon at gordonh@montanaadventure.com.

Article Source: http://www.ArticleGeek.com – Free Website Content

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Capt’n Salsa’s Grill Roasted Yard Bird

Capt’n Salsa’s Grill Roasted Yard Bird

Wow I have a hankering for some really good grill roasted chicken, the melt in your mouth variety with some fresh homemade salsa slathered right on top. Just seems that we never have time during the lazy days of summer to get everything done. You know, you have to mow the grass, weed the garden and if you’re lucky harvest a bounty of fresh produce from your own little truck farm.

Now you expect me to cook supper too? It’s time to tell you my secret and go hunting for my favorite yard bird, Capt’n Salsa’s Grill Roasted Yard Bird, to be exact.

Yes.

Delicious golden brown moist and tender some of the best melt in your mouth grill roasted chicken you will ever eat. Now, don’t let the hunting phrase concern you. The extent
of hunting chicken for me is looking for a big plump 3.5 to 4 pounder at the local grocery or meat market. I always bag my limit of two because it is just as easy to cook two at the same time to guarantee some leftovers…

“Come on, Capt’n Salsa, quit beating around the bushes and just give us the recipe!”

Oh, Okay.

Capt’n Salsa’s Grill Roasted Yard bird is so easy you will probably laugh. Of course it goes with out saying you need to rinse the chicken in cold water before you cook it. All you are going to need is a generous amount of Lemon Pepper Seasoning. Mix up a solution of 1 part vegetable oil with 4 parts of Apple Cider Vinegar, remember that’s the brown vinegar, together in a squirt bottle, an empty syrup bottle will do just fine.

Now we are going to cook our grilled chicken whole on your favorite charcoal or 2 burner gas grill using the “indirect heat” method. Your grill needs a lid that will close, too. Most of the time now I just use the gas grill, heating the grill with both burners, then turn one of them
totally off, yes, off and the other burner turn it all the way down to low.

I’m getting a little ahead of myself. Preheat your choice of grills. Then rinse and clean the birds. Now hose down the chicken with the mixture of oil and vinegar using the squirt bottle and sprinkle a generous portion of Lemon Pepper Seasoning all over the chicken. Don’t forget the body cavity.

Place the chicken breast side up on the grill away from the heat source, above the burner that is turned off, indirect heat method remember. Squirt a little more oil and vinegar into the cavity of the chicken until it “overflows.” Now close the lid. You want a low to medium low heat level. The objective is to take at least 2 to 2 1/2 hours to cook the chicken, nice and slow. Don’t worry after a couple of times you will have it “down to a science” and know what works best for you.

Once you have your chicken on the grill go mow the grass or work in your garden for the next 2 to 2 1/2 hours without even looking at the birds… well, if you insist on looking after about an hour, you can raise the lid and give the birds a good squirt of the oil and vinegar solution… Now, close that lid and get back to work.

You will know the chicken is done by grabbing the tip of one of the legs with a paper towel, careful it will be hot, and gently twist the leg bone in a circle. If the leg bone easily breaks free at the joint, the chicken is done – a beautiful golden brown, moist and tender every time.

Easy huh?

Place the chicken on the grill, mow the grass and when you are finished with your yard you have Capt’n Salsa’s Grill Roasted Chicken make that Yard Bird! Serve it up with one of your favorite homemade salsa recipes.

Roasted Corn Salsa or tasty Salsa de Tomatillos Delicious! Wrap it all up in a warm tortilla, complete with your favorite thirst quenching beverage and you will marvel about how great your yard looks.

Imagine. Mowing the grass and cooking supper all at the same time. Enjoy!

Author Bio

Capt’n Salsa provides an outstanding collection of free homemade salsa recipes at his web site, Great Salsa. Submit your favorite salsa recipe for publication at: http://www.great-salsa.com/submit_your_favorite_recipe.html

Article Source: http://www.ArticleGeek.com – Free Website Content

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 Iron Cooker News             5 – 5 – 2012

The last couple months have been very busy at Iron Cooker; we have added several new products
to our store.  We have moved some of our cookware into a new storefront location.
You can find some of our products locally at
Midway Outdoor Supply 11965 US 131 Fife Lake Michigan. This store is located 2 miles north of Manistee River.
You will find outdoor supplies, such as camping, fishing, hunting including mulch & propane.
We have camping tripods, cast iron cookware & Bradley portable propane smoker located at this location too.
We have added a new double burner cast iron propane burning stove, a stovetop kettle smoker & a new cast iron wok with a handle to our online store.
Also we have created a new web store location for many other products other than cast iron cookware & décor.  You can find our store at
http://www.facebook.com/IronCooker/app_135607783795
don’t forget to like our new Facebook page when you are there.
http://www.facebook.com/IronCooker
We are sharing several new recipes & pictures that you may be interested in on Pinterest .
http://pinterest.com/Ironcooker/
To those of you that have purchased Farmall tractor seat stools from Iron Cooker. Yes all 120 of you that have added one or more of these to your collection, we want to say thank you. We are now sold out of this item & it will be out of stock for a while but we have a new shipment of a different style tractor seat stool that we will be adding real soon.
We have Camp Dog Cajun seasonings & fish fry mix at both our online http://www.ironcooker.com/content-categories/cat-459/camp_seasonings_spices.html  & store locations. This has become very popular with our local customers.
Be sure to cast your vote on our surveys we send out &watch our blog http://wildernessoutdoors.net/  for updates on new events & products.  That is all for now so we will leave you with this recipe we think you will enjoy. Watch for our recipes & blog post that have been posted on cooking planet too!

GRILLED TERIYAKI CHICKEN

4 skinless, boneless chicken breast halves
2 teaspoons minced fresh garlic
1 cup teriyaki sauce
2 teaspoons sesame oil
1/4 cup lemon juice

To Marinate: Place chicken, teriyaki sauce, lemon juice, garlic and sesame oil in a large, resealable plastic bag. Seal bag & shake to coat. Place in refrigerator or cooler for 24 hours, turning every so often. Preheat grill for medium high heat and lightly oil grate. Remove chicken from bag, discarding any remaining marinade, and grill for 6 to 8 minutes each side, or until juices run clear when pierced with a fork.

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One thing I will never forget as long as I live, That smell of apple pie
From my grandmothers kitchen. There is just something about a big cast iron
dutch oven filled with apple pie that was more than any kid in that house could resist.
I like this old recipe that has been in my book for years & I am sure you will enjoy baking this apple pie in your own cast iron dutch oven too!  After trying our last pot roast recipe made with Camp dog Cajun seasonings you will really want this topped with a bowl of home made ice cream, made on your front porch with your own ice cream maker.
For many more recipes don’t forget to like our page on Facebook.
8 cups baking apples, thin, sliced and peeled 1 teaspoon nutmeg
2 tablespoons lime juice 1/2 teaspoon salt
1 cup sugar 2 tablespoons butter or margarine
1/3 cup flour pastry dough for double crust pie
1 teaspoon cinnamon
Topping
1/2 cup butter or margarine 3 tablespoons heavy cream
1/2 cup brown sugar, packed 3/4 cups pecans, chopped

In a large bowl, toss apples with lime juice. Combine dry ingredients; add to apples and toss lightly. Place bottom crust which
is 2 inches larger than the 12 inch dutch oven, in the dutch; press firmly against the side of dutch. Add the apple mixture and
spread evenly over the botton of the dutch. Add 2 tablespoons butter in pieces over the top of apples. Place the top crust which
is the same size as the lid of the dutch oven on top of apples, fits nicely over and around the edges so the bottom crust on the
edge of dutch folds down over the top crust and seal with fingers. Cut steam vents. Bake with 10 briquettes on the bottom and
15 on top for 45 minutes to 1 hour. Mix topping in a 8 inch dutch with 5-6 briquettes on the bottom and bring to a boil. Boil 2
minutes and add pecans. Pour over top of pie the last 10 minutes of cooking and cook until the topping bubbles. Remove from
heat and cool; serve slightly warm.

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Spring brings many GREAT things to northern Michigan like Mothers Day, Steelhead fishing, beautiful flowers & woodland surprises such as tasteful morel mushrooms. with that said it brings to mind our annual Mesick Mushroom Festival in Mesick MI. Which is known as mushroom capital. You can enjoy adventurous fun filled days, for people of any age. There is carnival rides for those of you that are thrill seekers, crafts & a flea market. There will be several contests for mushroom hunters, a lucky duck race & much more. View our Grand Parade. There will be lots of good food like BBQ chicken, a fish dinner or taco night and of course many fair goodies.   Games for kids of all ages. Watch the Mug bog racers throw some really wet earth up into the air. It’s safer this way. So start your engines, let the mud fly at our great hometown mushroom festival.    Mesick is known as a small town, with a big heart. There is many great recipes for cooking mushrooms, some that are a secret that has been passed down from generation to generation that you can taste but you will never get the secret out of the owner. Others share there great tasting recipes with others & we want to share this recipe made for a cast iron skillet  with you.
Cubed Steak in Mushroom Sauce
5 cubed steaks
family sized can of cream of mushroom soup
with half a dozen fresh moral mushrooms added when in season.
1/2 cup water

Fry the cubed steaks in a frying pan or wok – I use my two burner camp stove  stove. Remove cubed steaks and set them on
several layers of paper towels to drain the grease. Wipe out the pan and put the steaks back in the pan with the cream of
mushroom soup and the 1/2 cup water. Stir the soup in with the water and cover. Let simmer for at least 10 minutes with a low
flame (the meat becomes more tender if you simmer for longer). Serve over rice or egg noodles.

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Campfire cooking can be a challenging experience when you have children along on your camping trip. Kids can be as picky about what they eat as any creature on earth. Pack Camping food that can be made by themselves or with supervision from their parents. Always remember to never leave a child unsupervised by a campfire by themselves because of obvious reasons. Children like hot dogs on a stick or long stainless hot dog forks that work great for roasting brats or marshmallows over a campfire.  We have more than one set of these stored away in our camper for cooking brats almost every night at our favorite campgrounds. S’mores is another favorite that kids like to make at a campsite. There is something about roasting a marshmallow over an open fire that just can’t be copied at home. Have you ever tried stuffed bananas? Hollow out a banana & stuff it with peanut butter & chocolate: place it back in its skin & roast it over a fire for only a few minutes. There are many other items that can be packed for children & adults on your camping trip but don’t forget to pack a big supply of trail mix for your long hiking adventures. These are just a few items you may want to consider when packing your camping food items this spring. I am quite sure you have a real big list of your favorite items too & we would really like to hear your ideas. Leave your comments & tell us your thoughts too!

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There is noting like home made bread made in a Dutch Oven 

2 cups hot water (about 110 degrees)
1-1/4 cups uncooked oatmeal
1/4 cup butter
1 teaspoon salt
1-1/2 cups flour
1/4 cup sugar
2 packages dry yeast
1 egg
About 2-1/2 cups additional flour
Oil for greasing pan

Topping for this dutch oven bread
2 tablespoons butter
1 tablespoon grated Parmesan cheese
1/2 teaspoon EACH: garlic salt, parsley, oregano, chives, basil
Plus: Baking parchment

Mix water, oats, butter, and salt. In separate bowl, mix flour, sugar, and yeast; let bubble and froth. Fold into oat mixture and
add egg. Add up to about 2-1/2 cups flour until you have a stiff dough. Knead until smooth and elastic. Let dough rise about 20
minutes. Meanwhile, grease Dutch oven well and cut baker’s parchment to cover bottom. Punch down dough and let rise
covered until double in size (perhaps 45 minutes). Mix topping and set aside. Press bread into oven. Cover with lid (with coals)
and set bottom over coals. Bake 15 minutes, then remove oven from bottom coals; replace lid with coals. Bake about 10 more
minutes until brown. Remove bread from oven. Brush with topping and serve your dutch oven bread warm
 

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This is a great barbecued brisket recipe you are sure to enjoy. We always have
a watchful eye for good recipes to share with our readers & when we saw this
dutch oven barbecued brisket recipe we was sure our campground friends would enjoy
making this on their next camping or fishing trip. We have our dutch oven & tripod packed away
for next weekend & we hope to see some of you at our next campfire cookout !

3 cups apple cider
¼ cups honey
2 tablespoons Dijon mustard
¼ cup soy sauce
2 tablespoons brown sugar, packed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon whole coriander
2 sprigs fresh thyme
1 brisket of beef (2½ pounds)
1 cup white wine (optional)

Combine, white wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven.
Add brisket. Cover tightly and place in oven. Heat oven to 350 degrees F and cook 1 hour. Remove brisket from cooking
liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough
to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be
sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it
with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add
charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and
serve. Offer any remaining glaze on side.

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Dutch oven cooking is something we like to share with all of our readers & this recipe is both fun to make
& good to eat. We know you will enjoy this Au Gratin Potatoes With ham recipe.

.  Dutch Oven Au Gratin Potatoes With Ham

6 large potatoes, scrubbed & sliced less than 1/4 inch thick
1 cup ham, sliced and diced
6 TBS margarine – you’ll probably need more!
1/2 large onion, minced
Garlic salt, to taste
3 TBS flour
2 cups milk
2 cups cheddar cheese, grated
5 TBS Parmesan cheese, grated
3 TBS bread crumbs, fine
diced jalapeno peppers, canned, to taste *optional
34 – 38 charcoal briquettes

Slice potatoes 1/4 inch thick or less. Sprinkle with a small amount of garlic salt (the cheeses will provide a good amount of
salt). Saute onions (and any jalapeno peppers you may want to add) in 4 tablespoons margarine until soft. Blend in flour and
make a light colored roux (add 2 more tablespoons margarine if roux is too thick). When roux is a light golden color add milk,
bring to a light boil, and simmer until somewhat thickened. Rub the inside of the 12 inch Dutch oven with more margarine. Mix
in potatoes and cheeses then then sprinkle bread crumbs over the top. Bake approximately 30-40 minutes using 10-12 coals
under the Dutch Oven and approximately 25 coals on top (approximately 400 F).

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