The New ICEtrekkers are here....

The Wait is over, the ICEtrekker Diamond Grip is now available.

I had a chance to get my hands on the newest Diamond Grip Ice Cleats, these are not your girlfriends Yak Trax. They have much more bite and have a rubber top that will surely hold to your shoes or boots. They have improved the design from the ULTRA TREKKERS which looked cool but tended to roll and not hold like these.

This new design has a Diamond bead that heavy duty like a link in a car snowtire, it is designed to spike into the Ice or Snow...

Here is the copy from the Manufacturer with my comments:

The greatest innovation in Ice Cleats is the Diamond Grip Chains

Great on Snow, packed Snow, and Ice High performance Ice Trekkers

Sturdy rubber sling designed to hold to your shoe and maintain flexibility in sub zero temperatures.

ICEtrekkers are the ultimate ice cleats

I think they said it all, they may have forgot it looks cook also!

Best place to buy:
ICEtrekkers Shoe Diamond Grip AMAZON get FREE SHIPPING!

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How does it stack up to the other brands: Kahtoola Microspikes

Well they look similar, I am not getting the red, it looks like they are also twice the price.
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Compared to: Yaktrax Pro Traction Cleats for Snow and Ice

These look a bit more light duty, I have put these on they are more for the Car to the front door and not for any activity or walking. Is it just me or does this look like "Hannibal Lectors" Mask!

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Compared to: ICEtrekkers Shoe Chains NEW

These are a great deal for a Under $20 Chain with a quality rubber strap top that will stay on your shoes. These are not as grippy as the diamond grip but a nice price!

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If you are out in the Snow - Ice - Freezing Rain - or just want to have a pair in the glove box for emergency, Chef Kurt says "better safe than sorry" if you have an item we didn't mention or compare, let me know fishgriller@yahoo.com

www.fishgriller.com

And dont forget the store is powered by AMAZON.COM

Deserts on the Dutch Oven Camp Chef Style

OUTDOOR CHEF KURT gave the kids at WILD WINDS RANCH a clinic on dutch oven cooking by making a couple of baked items.

I fired up the briquettes and got them going .


We used a double batch of brownie mix and a cherry chip cake double batch too.

Just oiled up my dutch oven pots good and warmed them up good and then poured in my mixes.

The kids almost got in a fist fight over who was going to lick the bowls.

Then I put my briquettes on top and bottom and waited for the magic to happen.

It took less than an hour and I had 2 beautiful baked dutch oven cakes .

The kids were very interested to taste the finished product so I iced and wrote on the cakes and it was game on .

the kids LOVED the cake and brownies so we taught them a little about dutch oven cooking they can use for a base of info when they want to try it for themselves.

OutdoorChefKurt Fishgriller

New travel our best deal finds CLICK


From The Field to the Grill

www.onlinegrilling.com

Review: Gear Test Northstar Duffle bags, real Heavy Duty!

The Nice folks over at Northstar Sports in California, are getting into BBQ grill covers and currently have a great line of Duffle or Gear bags and the Gator bags.

They are going to be also reviewed this month. We received samples of the Gear Bags to test and they are super heavy duty and can hold a ton of stuff.

Here is a sample of the review, more at Onlinegrilling.com

Northstar Sports Duffle Gear bags

Gear Bags Northstar Sports is based out of California. They are making a better gear bag that will hold up to years of abuse! all heavy duty from top to bottom.

We are going to review two more new items they have a HD grill cover and a Gator Bag
Features: SD Sport Gear/Duffle bags

* Two Sizes in the Medium gear bags 12 x 24 and 14 x 30
* 1050 HD Tuffcloth
* Giant #10 zipper
* Wrap around straps

Overall Rating 5/5

Why do we like it?

These are designed to be multi function universal bag, not a lot of flash and logos, just quality rugged construction, The 1050 HD Tuffcloth looks ready to hit the battlefield, it reminds me of the first time we saw Ballistic cloth, without the high price.

I always like a jumbo (they call it construction grade) zipper because you can always stuff one more item in the bag.
What would we change on it?

Our testers liked the larger 14 x 30 size because it was small enough to store away and the 12 x 24 bag felt a little bit short for a weekend trip. However, the kids could easily use this as a overnight bag.

Overall it was a great bag and the price was nice.
Where can I get One?

It is available at many larger independent Sporting Goods stores, not yet at Amazon.com

Get current pricing and dealer information

NORTHSTAR WEB PAGE


I also posted a picture of the gator bag on the top, it has a "always open" system to fill it up easily!

Steak Myths.........

Article and recipe from June 2009 newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing



THE SIX MYTHS ABOUT GRILLING STEAK


There are a number of myths concerning how to cook a great steak, T-bones included. So let’s separate fact from fiction.

Myth number 1: Let the steak warm to room temperature before grilling.

Bad idea. Meat at room temperature is a formula for microbial disaster. Steakhouse pros keep their meats ice-cold and bacteria-free until the moment of grilling.

Myth number 2: Salt toughens steak, so don’t salt before grilling.

On the contrary, a generous dusting of salt (kosher or coarse sea salt) and cracked black peppercorns right before grilling gives you the rich flavor and savory crust characteristic of a great steakhouse steak. So, season the steak right before it goes on the grill. Do not, however, season a steak hours ahead, or the salt will draw out the juices and make the steak dry.

Myth number 3: A barbecue fork is the proper tool for turning a steak.

Wrong. The only purpose served by puncturing a steak with a fork is to drain out the flavorful juices. Always use tongs when turning a steak.

Myth number 4: Turn the steaks often.

False. Most of the world’s meat masters turn the steaks only once. Why? This helps achieve a better crust.

Myth number 5: The best way to check for doneness is to cut into the steak with a knife.

False. Again, the last thing you want to do is cut or puncture the meat. For the same reason, don’t buy Dad one of those temperature-reading barbecue forks for Father’s Day. The best way to check for doneness is to use the poke test: Press the thickest part of the steak with your finger. When the meat is rare, it will feel soft and squishy. When medium-rare, the meat will feel semi-soft and yielding. When medium, the meat will yield just a little, while when well-done, the meat will feel hard and springy. Not that we advocate serving a T-bone (or any steak) well done.

For really thick steaks, use an instant-read meat thermometer. Insert it through the side of the steak to get an accurate reading. Here are the temperatures that define varying degrees of doneness:

Rare: 125 degrees F
Medium-rare: 145 degrees F
Medium: 160 degrees F
Well-done: 180 degrees F

Myth number 6: Steak tastes best sizzling hot off the grill.

False: A steak hot off the grill will be dry and leathery. You should let all grilled steaks (all meats, actually) “rest” for a couple of minutes on a hot platter. This allows the meat to “relax,” redistributing the juices. The result: a more tender, succulent steak.


I love steak!

Here is a recipe from the same newsletter:


SALT-CRUSTED T-BONES

Source: Steven Raichlen
Method: Direct grilling
Serves: 4 generously

4 T-bone steaks, each about 12 ounces and cut 1-1/4 inches thick
2 cups rock salt or very coarse sea salt

Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.

Arrange the steaks on the grate and sprinkle the top with a 1/4-inch layer of salt. Grill the steak until the bottom is darkly browned and beads of blood start to form on the top, about 5 minutes.

Turn the steak over (some of the salt will fall into the fire—it’s supposed to). Sprinkle another 1/4-inch layer salt on top of the steak. Continue grilling until the bottom is again darkly browned and the steak is cooked to taste—4 to 5 minutes more.

Turn the steak on its side with tongs and whack it with the back of a knife to knock off the excess salt.

To serve, transfer it to a cutting board and let it rest for 2 minutes. Cut the meat off the bone. (Return the bone to the fire to char it, then serve it separately.) Cut the now boneless steak crosswise and slightly on the diagonal into 1/2-inch thick strips. Serve with a well-aged Rioj a and get ready for some of the best steak you’ve ever tasted.

Recipe and Article from Website Newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.

We like to rest it in a little Garlic/Ginger/LiteSoy/butter mix and flip it in the middle of the rest period.

Gotta go eat!

Kelly

fishgriller@yahoo.com

www.onlinegrilling.com

Green Minimal packaging at Amazon.com

What a great idea,

Amazon.com has come up with a packaging option where they don't give you the regular retail packaging that is Hard to open and not very environmentally friendly.

Here is the page Easy package GO GREEN

many of the items on this page get free shipping on $25 and that is the best around.

Check it out and let me know if you find something new.

KELLY

Found: super cool sports or SUV shade backdrop

Found this item, it is so cool and really pretty well priced.

Kelty has one that is much more expensive.

I set it up in less than 15 minutes for the first time, from now on it will take 5 minutes to set up.

I thought for sports you could even attach this to a baseball back fence or post.

The silver is designed to keep you 10 degrees cooler than a normal shade.






It is made by Texsport which has been in the camping arena form many years..


Check it out

Chef Kurt cooking at the BIG R store in Redmond, OR

OUTDOOR CHEF KURT was on the move again with a

CAMP CHEF demo at the BIG R in Redmond Oregon.


I decided on SLIDER BURGERS and FRENCH FRIES for my samples.

WE set up near the side door with my CAMP CHEF STOVE OVEN COMBO to warm up my burger buns.

I fired up my BIG GAS GRLL 3 with my 2 burner GRILL BOX and got some slider pattys on the grill.

Then I started up my CAMP CHEF SINGLE BURNER 60 thousand BTU COOKER and got to heating up my peanut oil for the french fries.

The sun was blazing hot and so was the french fry oil.

The fries came out golden brown and with a little CAMP CHEF GRUB seasoning were ready to eat .

The buns were warm and the pattys were sizzling so we started folks sampling and they loved the SLIDERS.

We served 130 baby burgers and fries and the customers loved them .

Big R plans to have OUTDOOR CHEF KURT go to all of their stores and do demos on a regular basis as they want to increase CAMP CHEF sales.

www.onlinegrilling.com