We love trying new things almost as much as we love a good deal. So this week we went on a tour of factory outlet stores in Cache Valley, Utah. Continue reading
Have I mentioned yet that Gordon’s favorite food is chicken cordon bleu? Spending time in the mountains means finding creative, non-oven ways to make this favorite dish. This breaded grilled chicken covered in melted Swiss and sliced ham made for an awesome dinner in the middle of nowhere. Continue reading
Chicken Cordon Bleu has always been Gordon’s favorite dish. And smoking whole chickens is one of his favorite pastimes. So it only made sense that eventually he would smoke a whole chicken stuffed with ham and cheese.
This roasted chicken cordon bleu came out juicy and flavorful with a hint of smokiness. Really, the hardest part of this recipe is de-boning a whole chicken, since it’s not really something you do every day. Continue reading
If you ever need to feed (and impress) a lot of people in a remote location, consider paella. It sounds like a fancy foreign dish (because it is), but it is also easy to make, delicious, and can feed a crowd.
Our campfire paella happened when Gordon’s cousin gave us a three foot paella pan for Christmas (she thought it was funny, and figured it would be fun at the cabin). As soon as we had a long weekend, we took it up into the wilderness to try it out. Continue reading
We had heard rumors for awhile that you can cook steak directly on top of the coals in your campfire and the juices would keep the steak from getting ashy. So naturally, we had to give it a shot. We figured best case scenario, it would make even more utensils unnecessary on camping trips. Worst case scenario, you scrape off the ashes and the steak is probably still edible. Continue reading
Tinfoil has been a campfire staple almost since its invention in 1910 (one of its first uses was to wrap Swiss chocolate bars, which makes its importance in history undeniable). You can find recipes all over the internet of different hobo dinners, tinfoil barbecues, and tinfoil-wrapped campfire desserts.
But what if you get to your campsite, pull out all the food, and realize you forgot the tinfoil?
The first time we tried to cook a tri-tip roast on our barbecue, it started on fire and burned for several minutes before either of us noticed. The fact that it was still juicy and delicious after that kind of treatment made us decide tri-tip is a foolproof way to make a grilled roast that your guest are bound to rave about. Continue reading