*Chirmole is a very spicy black colored sauce from the Yucatan peninsula, usually made with habanero chiles, roasted to the point they are completely charred and blackened.

Grand Velas Riviera Maya Resort located in beautiful Playa del Carmen on Mexico's Caribbean Coast and the Yucatan jungle, is an all-inclusive luxury resort just minutes from Cancun, Mexico. The food and accommodations are first class, views are Instagram worthy, and the service is always more than you expect.

Afterward, they let us plate our own Shrimp in Chirmole sauce.

As you can imagine, plating my own lunch was as fun as it looks. The Shrimp in Chirmole sauce with the pesto rice and sauteed vegetable was just spectacular!

For additional information about Grand Velas Riviera Maya visit their website: https://rivieramaya.grandvelas.com/

If you enjoy spas, then you will enjoy this article on my travel website: Grand Velas Riviera Maya Resort & Spa Water Ceremony Experience

For more food travel experiences visit: Traveling 4 Food on Cooking-Outdoors

Full disclosure: Grand Velas provided accommodation for three days in exchange for promotional consideration with a stipulation. All opinions expressed are my own.

The post Grand Velas Riviera Maya – Cooking and Plating Demonstration appeared first on Cooking Outdoors.

My current compost system initially took up a 3′ by 12′ space over in my garden and out of frustration, I reduced it to a 3′ x 6′ space. It works great as it is but uses a good portion of my side yard/garden area, and the dog loves to sneak in there and gobble up some of the delicacies. Messy in every sense of the word and her breath could stop a freight train on some days.

My new Mantis Back Porch Compost Tumbler arrived claiming it only takes up a 31” x 26” space, a considerable reduction of garden space, and with its locking lid, the dog will be losing a few much-needed pounds.  I want to go over the assembly and first impressions in today's post.

Back Porch Compost Tumbler – Small box, large capacity!

The assembled size of Mantis Back Porch Compost Tumbler is 37″ high x 31″ wide x 26″ deep and hold a generous 30 gallons of compost material (think of one of those large 32-gallon green garbage cans that most people have to get an idea of the capacity.) A handle and two wheels make it easy to move in your yard too.

The Mantis Back Porch Compost Tumbler is packaged very well to prevent any damage during shipping.

There are very few parts to assemble.

Impressively detailed instructions make assembly very easy to follow with step-by-step illustrations.

Parts are conveniently packaged in bags and clearly label by assembly steps taking the guesswork out of the assembly.

Assembly took roughly an hour to complete and required one beer plus some music (not required by Mantis to assemble.)

I love the sage green color of the Mantis Back Porch Compost Tumbler, making it naturally blending into the backyard.

The wheels allow for smooth movement and the completed assembly is so good looking that I won't be hiding it in the side yard.

There are more wins than loses with this composter!

Pros:

• Easy to assemble
• Small finished space profile
• Large capacity
• Moves easily
• Great color (Sage Green)
• Large access door
• Fluid spin rotation for composting
• Perfect for most small yard applications

Cons:

• Potentially heavy when full making it difficult to move

I couldn't be happier with the finished product. Makes the three-bin composting system seem clumsy and messy. With the Mantis Back Porch Composting System, you should be able to make as much compost as you need without the dog eating all those tasting morsels in the three-bin pile.

Composting with the Mantis Back Porch Compost Tumbler, Mantis states that you can complete a batch of compost in 4 to 6 weeks depending on temperature and contents being composted. I am looking forward to putting my Mantis Back Porch Compost Tumbler through the Fall composting season.

Full disclosure: Mantis provided the Mantis Back Porch Compost Tumbler and no charge for me to use and review. All words, photos, and opinions are my own and published without stipulation.

The post Mantis Back Porch Compost Tumbler for the Cooking Outdoors Kitchen appeared first on Cooking Outdoors.

The 3 1/2 tour takes you to five different gastronomical locations to experience the best of what Fort Wayne, Indiana has to offer. Mostly visited by the locals, you get a first-hand experience that takes you beyond the menu with visits by the chef and/or owner of the restaurant you are visiting. Insight into how and perhaps why the food is prepared, the best way to enjoy your meal and exciting tidbits about the restaurant.

During your 1.25 mile walking loop through downtown Fort Wayne, your guide, local historian, and owner of Fort Wayne Food Tours, Randy Harter takes you past many historical landmarks sharing trivia and nostalgia that will keep you entertained between meal stops. Randy is very entertaining in his delivery of Fort Wayne history, often pausing to point out landmark details that you may never discover without his guidance.

Though you could certainly visit every restaurant on Fort Wayne Food Tours agenda on your own and Fort Wayne would love for you to do so, you would miss out on these specially prepared samples provided during the tour.

Don Hall's Old Gas House Restaurant & Bar

The first stop on our tour, and it started out impressively. After introductions and a bit of background information from our guide Randy, we started to eat!

Beautiful filet with garlic mashed potatoes and sautéed mushrooms along with a glass of wine. The filet was masterfully prepared and divinely delicious.

Don Hall's Old Gas House Restaurant & Bar

305 E Superior Street
Fort Wayne, IN  46802

(260) 426-3411

Park Place on Main

After a short walk, we found ourselves sitting at the bar of Park Place on Main chatting with the manager until the chef brought out our first sample.

Shrimp Ceviche artfully served in a liquor glass with Shrimp, red, green, yellow bell peppers, red onion, citrus, chili paste.

Followed up with a spectacular Bone Marrow Crostini with Demi glaze and Long Island Strip Steak with Kohlrabi Mash!

Park Place on Main

200 E Main St Suite 120

Fort Wayne, IN 46802

(260) 420-8633

Hoppy Gnome

Our next stop, warmly received by our group of food lovers and beer enthusiast. The Hoppy Gnome serves up and impressive food and beer selection that will keep everyone in your group happy.

First off, ordering some beer (not included in tour), a delightful Colis Smoked Porter delivered to my seat with a smile!

Samplings included a 48-hour braised Borracho Short Rib with Honey Stout Glaze, Mole Sauce, Black Bean & Corn Relish, Pickled Peppers served with their spectacular Caramel Apple Salad (Arugula, granny smith apples, gorgonzola, toasted almonds, prosciutto, brown butter caramel vinaigrette).

A hearty dish of their in House Potato Salad finished of the sampling nicely.

Hoppy Gnome

203 E Berry St.
Fort Wayne, IN 46802

260-422-0070

JK O'Donnell's Irish Ale House

Rounding out Fort Wayne Food Tours food sampling was a traditional Irish Shepard's Pie filled with Lamb, carrots, green peas and onions in a traditional gravy, topped with mashed potato. Served with a Scotch Egg Hard boiled eggs wrapped in sausage, deep-fried and served with honey mustard sauce

JK O'Donnell's

121 West Wayne Street, Fort Wayne, IN 46802

260 420-5563

DeBrand Fine Chocolates

A fabulous way to finish our Fort Wayne Food Tours!

Waiting for us at our last stop were plates of delectable chocolates. With scratch made centers and creative chocolate coatings, we certainly hit the jackpot here.

DeBrand Fine Chocolates

878 Harrison Street
Fort Wayne, IN 46802
(260) 969.8353

Fort Wayne Food Tours 5-Star Experience

From the second Randy introduced himself to the final goodbyes an hour and a half later, there were constant smiles from our group. Randy is gifted with the ability to make you feel appreciated and welcomed during his Fort Wayne Food Tours. The walking was mildly easy with plenty of stops to point out the local history between our food adventures. The food was just spectacular, with generous quantities, fresh ingredients, and delivered by proud patrons of the culinary arts. Randy Harter has discovered and enthusiastically shares some of the must-visit restaurants in Fort Wayne with servings that bring to life the adventurous soul of the region's diversity and hospitality.

Highly recommend taking this food tour!

Go hungry, or you will explode with the multi-course servings!

Fort Wayne Food Tours

randy@fortwaynefoodtours.com

Tickets – (260) 201-4033

Tour Questions – 1.800.656.0713

If you are interested in more food tours, then these will be of interest to you!

Spectacular Wine and Food Adventure with Carmel Food Tours

Pike Place Market, Seattle, WA – Food Tour

Of course, you can follow all of my travel adventures here: Never to Old to Travel

Full disclosure: Visit Fort Wayne tourism and Fort Wayne Food Tours hosted me for this tour without stipulation. All thoughts, photos, and opinions are my own.

The post Fort Wayne Food Tours 5-Star Experience appeared first on Cooking Outdoors.

One of the recipes I enjoyed immensely, from my visit to “Telefonica Gastro Park” in Tijuana an outdoor collection of amazing food trucks pushing the culinary edge of Baja California food scene, was the Grilled Steak, Roasted Vegetables, and Risotto that was served. This just captured everything I could ask for in a Tijuana Food Truck experience, freshly grilled meats, vegetables, creamy risotto, and local seasonings, served with pride and enthusiasm.

Read my blog post on the amazing food of Telefonica Gastro Park, Tijuana, Mexico | An Unbelievable Food Journey

Check out my Travel Blog “Never to Old to Travel”: https://www.nevertooldtotravel.com

Check out my Food Travel Page: http://www.traveling4food.com

The post Grilled Steak, Roasted Vegetables and Risotto on the Grill appeared first on Cooking Outdoors.

So far I have made two Baja California Food Adventure trips and each time I have come back in awe of the amazing culinary art that I have encountered. In fact, all of my trips to Mexico have left me craving for more of their cuisine and I am not taking about streetside vendors handing out tacos. Many of the chefs I have met are from the U.S. and abroad but a large portion of them are Mexico born and trained. They have a passion and fever for their food that results in a cornucopia of amazing food served with pride.

My last trip resulted in some fun food discoveries that have left lasting impressions on my heart and perhaps around my waist as well. Four days is a short time to spend in food paradise but it was a Baja California Food Adventure that took me from Tijuana to Ensenada and back to Tijuana again with several stops in between.

Some of my trips took me along the Wine & Cheese trail, running through Ensenada around the Valle de Guadalupe area and the Ojos Negros Valley, or up the coast back to Tijuana again. Always a new discovery awaited at the next stop, even stopping at places just to see the food being cooked or visit a market and enjoy the excitement of the experience.

Baja California Food Adventure is around every turn at every stop with no possible way to try everything, though I certainly want to, there are several that I was able to enjoy and a couple that I will be stopping at next time!

La Tradicion Restaurant, Tijuana

Not far from the border, an easy taxi ride away, you will find the best breakfast in Tijuana (IMHO). They serve up amazing Molcajtes, freshly made tortillas, fresh orange juice, and killer chips & salsa.

Cava de Marcelo, Ojos Negros Valley

Part of the Baja wine & cheese trail, Cava de Marcelo is well worth the visit. The road may be bumpy and dusty but the wine and cheese are a welcome surprise. With over 100 years of cheese production, the first man-made cheese cellar, plus stellar wine production, Cava de Marcello is a delight in traditional family farming history. Their restaurant serves up a delicious menu of local foods and wines to enjoy. Taking the cheese tour gives you access to wine and cheese tasting in the below ground cellar with an introduction to the four generations of the Castro family.

Cava de Marcelo

Carretera Ensenada-San Fe KM 46, 22810 Ojos Negro, Baja California, Mexico

+52 646 117 0293

MV Steak House, Ensenada

Located in the Marea Vista Hotel the MV Steak House offers premier upscale dining in Ensenada. With a young and talented chef, fresh local menu items and a strong wine selection, an evening dining next to the ocean should be on everyone's list. 

MV Steak House

Ave. Acapulco 177 Fracc. Acapulco, C.P. 22890, Ensenada, Mx.

El Rey Sol, Ensenada

Family run since 1947, this incredible French restaurant is Mexico's oldest, it offers beautiful interiors and impeccable service. I enjoyed a Sunday breakfast there, enjoying both traditional Mexican dishes, American dishes, and delicious French pastries.

El Rey Sol Restaurant

Avenida Adolfo Lopez Mateos #1000 (Calle Primera) Ensenada, B.C. 22800, México

(646) 178 17 33

Viña de Frannes Winery, Valle de Guadalupe

In the heart of Baja Californias wine country, Valle de Guadalupe, Viña de Frannes fits the motto of “Go for the wine, stay for the food” perfectly. While sitting outside on their patio, overlooking the grape vines and Mezcal plants growing at the base of the foothills, you can sample their wines and enjoy some of the many culinary delights their kitchen has to offer.

Viña de Frannes Winery

Byroad to Cañada del trigo ranch s/n Valle de Guadalupe C.P. 22750 Ensenada B.C.

+52 (646) 155-2433

Deckman's, Valle de Guadalupe

The Baja California Food Adventure is clearly found with live fire cooking! Deckman's, home of the full outdoor kitchen, local ingredients and a “Zero” kilometer restaurant, offers some interesting culinary flare with their outdoor restaurant. Everything is grilled or cooked outdoors with local Oak firewood, outdoor seating overlooks the vineyards which include magnificent sunsets. 

Deckman's

Ensenada-Tecate Highway Km. 85.5, San Antonio de Las Minas,  Valle de Guadalupe, B.C., Mexico

+52 1 646 188 3960

BC Bistro & Cava, Ensenada

Located inside the luxurious Coral & Marina Hotel in beautiful Ensenada, with beautiful views of the ocean, you will find BC Bistro & Cava restaurant. Though offering a varied daily menu, they serve up a spectacular Sunday Buffet with an omelet bar, self-serve yogurt and granola bar, an impressive dessert selection, along with a delicious assortment of traditional Mexican specialties.

BC Bistro & Cava

Km. 103 Carretera Tijuana – Ensenada No.3421 Zona Playitas, CP 22860 Ensenada, Baja California, Mexico

(646) 175-0000 ext. 7140

Tacos el Yaqui, Rosarito

If you are a fan of Carne Asada Tacos, then Tacos el Yaqui in Rosarito is your Baja California Food Adventure destination. Open since 1984 as a small taco stand on the corner (across the street from its current location), Tacos el Yaqui is a local phenomenon. They serve up some of the best Carne Asada Tacos around!

Tacos el Yaqui

Ave. Mar del Norte, Esq. Calle La Palma, Zona Centro Rosarito, Mexico 22710

El Nido Steak House, Rosarito

Open since 1971 and serving a vast array of local favorites, is the El Nido Restaurant on the main boulevard of Rosarito. Ambiance abounds inside and outside the restaurant, with an eclectic rustic country theme, rich greenery and a full wall water landscape in the back dining area. Fresh tortillas are an irresistible addition to their mouthwatering menu.

El Nido Steak House

67 Boulevard Benito Juárez  Rosarito, Mexico

La Casa del Pescador, Puerto Nuevo

Puerto Nuevo is one of those small towns where you blink and you'll pass it right by, but what a huge loss that would be. No more than a few city blocks long sitting right up against the Pacific Ocean, Puerto Nuevo is a seafood haven of small restaurants, so many that you will be hard pressed to enjoy them all. Luckily I was graced with the chance to enjoy a Lobster dinner at La Casa del Pescador, rooftop seating no less with a sunset to die for. La Casa del Pescador does not disappoint with its colorful atmosphere, fresh seafood, delicious drinks all served with a smile.

La Casa del Pescador

Verde y Crema, Tijuana

Open for the past 4 years and featuring the culinary art of Chef Zoe Villarreal's Mexican Fusion, Verde y Crema is a foodies delight. Chef Villarreal shares traditional recipes with his own twists and favorites from his childhood with his modern interpretation. Verde y Crema also serves their own Wine and Mescal!

Verde y Crema

Orizaba 3034 Col. Neidhart, Tijuana, Baja California 22020

+52 664 681 2366

Baja California offers a vast selection of dining options on top of an even greater selection of street stand, stalls and food trucks that dominate the culinary scene making for a perfect Baja California Food Adventure. I was so impressed by the passion, creativity, and freshness of the foods we were served. The Tijuana, Rosarito, Ensenada corridor is a food lovers paradise.

Full disclosure: Tijuana, Rosarito, Ensenada tourism hosted me for a four day, three night all expense paid media trip without stipulation. All thoughts, photos, and opinions are my own.

The post Baja California Food Adventure That Never Disappoints | Traveling 4 Food appeared first on Cooking Outdoors.

You don't need Ramonelli Queso for this recipe, though I highly recommend that you make the trip and visit Cava de Marcelo, you can use any Queso Fresco (a creamy, soft, and mild unaged white cheese) you find.

Additions that would work well with this recipe include Ground sausage and/or Chorizo.

Check out my Travel Blog “Never to Old to Travel”: https://www.nevertooldtotravel.com

Check out my Food Travel Page: http://www.traveling4food.com

Visit Cava de Marcelo: https://www.facebook.com/www.Lacavademarcelo.com.mx/

Video editing by “Kaydrah Communications”
For more information Contact Dan @ Kaydrah101@gmail.com

Grilled Baja Style Cheese-Topped Portobello Mushrooms

 

Author: Gary House

Recipe type: Grilling

Cuisine: Vegetarian

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Print

Just back from another trip to Baja California Mexico where I was treated to this wonderful Grilled Baja Style Cheese Topped Portobello Mushrooms small plate, which I have re-created in this version of the recipe.

Ingredients

• 2 Portobello mushrooms, stem and ribs removed
• salt and pepper
• 3 tbsp minced onion
• 4 garlic cloves, minced
• 2 cups spinach leaves, stems removed
• 1 cup Ramonelli Queso, shredded (or similar Queso Fresco)
• Olive oil
• Optional:
• 4 Fresh Basil leaves, chiffonade
• Roma Tomato, thick sliced

Instructions

1. Pre-heat grill.
2. In a skillet, sauté onion in a drizzle of olive oil until translucent.
3. Add garlic to sauté.
4. When you can smell the garlic, add the spinach leaves to wilt.
5. Add a pinch or two of salt & pepper.
6. Optional: Add ¼ of Basil leaves.
7. Remove skillet from heat just before spinach is fully wilted.
8. Set grill for two zone grilling.
9. Brush Portabello mushroom caps with olive oil and place directly over coal, top side up.
10. Cook for three minutes and then flip over.
11. Add half of the spinach mixture to each Portabello mushroom cap.
12. Grill for an additional 5 minutes until Portabello mushroom is tender.
13. Remove to cool side of grill and top each Portabello mushroom cap with Queso.
14. Cover with grill lid to melt the cheese - time will vary.
15. Optional: Brush Roma Tomatoes with olive oil and add a pinch or two of salt and pepper.
16. Grill on each side for three minutes.
17. When Queso has melted, remove and serve with a drizzle of olive oil and top with a pinch of Basil leaves.

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Not an original recipe, just my version, with some of my favorite Cabot Creamery New York Extra Sharp Cheddar Cheese.

Corn Pone is usually cooked two ways, stove top by frying and baking using a sheet pan or cast iron skillet. I prefer to fry my Corn Pone recipe using just a 1/2 inch of canola oil in a cast iron skillet.

Corn Pone Recipe Ingredients

How to Make Hot Water Cornbread - Corn Pone Recipe

 

Author: Gary House

Recipe type: Cast Iron Skillet Recipe

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Print

This Hot Water Cornbread / Corn Pone is easy to make and only requires a few ingredients. Perfect for camping and goes great with beans, soups, and stews.

Ingredients

• 2 cups cornmeal
• 2 tbsp unsalted butter
• ¼ tsp baking powder
• 1½ tsp salt
• 2 tsp sugar
• ½ cup shredded cheddar cheese (Cabot New York Extra Sharp Cheddar Cheese)
• 1¼ cups boiling water
• approximately ½ cup canola oil

Instructions

1. Mix cornmeal, butter, baking powder, salt, and sugar together in a large bowl.
2. Gently add boiling water and mix until butter is melted and the mixture is able to hold a form when squeezed.
3. Add Cheddar Cheese and mix thoroughly.
4. Let rest for a couple minutes while adding oil to skillet and heating to frying temperature.
5. Form Corn Pones into patties slightly smaller than your palm and approximately ½ inch thick.
6. Gently place Corn Pones into the skillet without overcrowding.
7. Fry for approximately 2 minutes per side until nicely browned.
8. Remove, allow to cool slightly and serve warm.

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Cone Pone goes great with these recipes!

Dutch oven White Chicken Chili Recipe

Easy and Delicious Grilled Steak Chili Recipe

Dutch oven Chicken Stew with Mushrooms and Ale Recipe Video

The post How to Make Hot Water Cornbread – Corn Pone Recipe appeared first on Cooking Outdoors.

Having a hard time trying to find the perfect sauce to go with your Pulled Pork? Bill West's North Carolina Vinegar Sauce recipe just might be your new go-to sauce. You will find this North Carolina Vinegar Sauce recipe to provide a vinegary tartness, a little bit of heat and a touch of sweetness that pairs up very nicely with Pulled Pork. This is the third recipe I have made from Bill's cookbook “BBQ Tricks” and it is another winner! We tried this sauce on some pulled pork last night and it was delicious. I had trouble keeping the boys out of the bowl once we mixed it in.

I don't think you'll find an easier BBQ Sauce recipe to make and you will love this one with its vinegar based. Personally, I enjoyed the slight heat kick the crushed red peppers added to the recipe.

How to Make North Carolina Vinegar Sauce Recipe

 

Author: Bill West

Recipe type: BBQ Sauce

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Print

This recipe comes from Bill West's "BBQ Tricks" cookbook http://amzn.to/2e2oNUl Perfect with BBQ Pulled Pork adding some tartness, a little heat and some accents of sweetness.

Ingredients

• 1 cup cider vinegar
• ½ cup ketchup
• 1 tbsp crushed red pepper
• ½ tsp black pepper
• 1 tsp kosher salt
• ½ tsp ground mustard
• ½ tsp celery salt
• 1 tsp molasses
• 1 tsp brown sugar
• 1 tsp Worcestershire sauce

Instructions

1. Heat skillet.
2. Add crushed red pepper, black pepper, ground mustard, and celery salt to skillet and cook for several minutes to release the oils.
3. Add remaining ingredients, mix thoroughly, then bring to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Remove from heat to cool and jar or use immediately.

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Pick up a copy of Bill's “BBQ Tricks” cookbook at Amazon

BBQ sauce recipes

How to Make Alabama White BBQ Sauce Recipe

South Carolina Mustard BBQ Sauce | Carolina Gold

BBQ Baby Back Ribs with Orange Mango BBQ Sauce

How to Make Homemade BBQ Sauce Video

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The post How to Make North Carolina Vinegar Sauce Recipe appeared first on Cooking Outdoors.

Salt-Crusted Pork Loin is another one of those easy to make/cook recipes that I love to share. Big on flavor and the wow factor, you will find yourself adding this to the must make recipe collection, and making it again and again. I used a large 10″ Camp Dutch oven for this recipe based on the size of the Pork loin which was about one-third of a whole Pork loin. One-half of a Pork loin would fit nicely in a 12″ regular Dutch oven and a whole Pork loin would fit in an Oval-roaster perfectly.

A couple of notes on the video:

• I used about 28 coals total. 20 to start with and 8 more at 45 mins to continue the 1 hour and 10 minute cook time.
• I do recommend using rock salt for this recipe only because it makes removing the salt from the Salt-Crusted Pork Loin easier.
• Though I added potatoes and onions to my recipe, it is not necessary for you to do the same, in fact, I felt that the onions absorbed too much salt from the cook and I won't be adding them again. The potatoes where fabulous!

Equipment used on the show:

Camp Chef Deluxe 10″ Dutch Oven – http://amzn.to/2F1KwZ2

Lodge A5-7 Camp Dutch Oven Cooking Table – http://amzn.to/2C7P2zI

Kingsford Original Charcoal Briquettes, 12.9 Pound Bag (Pack of 2) – http://amzn.to/2Eij7Cg

iGrill2 thermometer – http://amzn.to/1u9zo23

Dutch oven Salt-Crusted Pork Loin Recipe

 

Author: Gary House

Recipe type: Dutch oven

Prep time:  30 mins

Cook time:  1 hour 10 mins

Total time:  1 hour 40 mins

Print

Ingredients

• 3 lbs coarse Kosher salt (rock salt is preferred)
• 4 - 5 tbs water

Salt-Crusted Pork Loin

• 3 - 4 tbs olive oil
• 2 - 3 lbs pork loin
• 4 - 6 whole sage leaves
• 1 tbsp black pepper
• 2 tbsp minced fresh parsley
• 2 tbsp minced fresh sage
• 2 tbsp minced fresh rosemary
• 4 - 5 garlic cloves, minced

10" Dutch oven

20 - 28 charcoal briquettes

Thermometer

Instructions

1. Rince and pat dry pork loin.
2. Score through the fat cap, deeply and in a cross-hatch pattern.
3. Mix together 2 tbsp of olive oil, black pepper, minced parsley, minced sage, minced rosemary, and minced garlic.
4. Spread mix over the scored fat cap on pork loin and work into cuts.
5. Insert a thermometer into center of pork loin.
6. Pre-heat Dutch oven.
7. Pour remainder of olive oil into Dutch oven.
8. Place pork loin in Dutch oven.
9. Top with whole sage leaves.
10. Mix water and salt together.
11. Cover pork loin with salt.
12. Cover with Dutch oven lid and place coals as required.
13. Cook until internal temperature reaches 140 °F.
14. Remove heat and rest pork loin for 5 - 10 minutes.
15. Remove salt cap.
16. Brush remaining salt off of pork loin, cut and serve.

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Here are some additional blog posts that will help you be a better Dutch oven Cook:

How to use a Charcoal Chimney Safely

How to Cure a Rancid Dutch oven Video

How to Light a Charcoal Chimney video

The post Dutch oven Salt-Crusted Pork Loin Recipe appeared first on Cooking Outdoors.

My White Chicken Chili Recipe has a pleasant kick to it! I changed things up with some classic Cajun seasoning instead of the standard Cumin and Oregano. Let this be fair warning, you might get the sweats if you add too much. This recipe is quick and easy to prepare and cook, perfect for the Dutch oven and cooking outdoors! Most of the ingredients can be prepared in advance if you plan to take this recipe camping.

A 12-inch Dutch oven is a perfect size for this White Chicken Chili Recipe and a 10 inch will work just fine if that's all you have. We managed to get two meals out of this recipe and I have two teenage break the bank eaters at home too!

I used two techniques for thickening the White Chicken Chili Recipe. First was a flour rue using just a tablespoon of flour and second was mashing a half can of beans to add at the end of the cook if necessary. White Chili is typically soupish inconsistency and is often thickened with heavy cream or sour cream, not the easiest to have on hand if you are camping.

Video editing provided by Kaydrah Communications

Equipment used in this episode:

(Full disclosure – I receive a small commission if you purchase anything through these links, your pricing does not change)

Weber® Rapidfire Chimney Charcoal Starter – http://amzn.to/X7irW6

Camp Chef DO-12 Pre Seasoned Cast Iron Dutch Oven, Black  http://amzn.to/2C8RhCw

Lodge A5-7 Camp Dutch Oven Cooking Table  http://amzn.to/2C7P2zI

Kingsford Original Charcoal Briquettes, 12.9 Pound Bag (Pack of 2) http://amzn.to/2Eij7Cg

Dutch oven White Chicken Chili Recipe

 

Author: Gary House - Cooking-Outdoors.com

Recipe type: Dutch oven recipe

Cuisine: Chili

Prep time:  20 mins

Cook time:  45 mins

Total time:  1 hour 5 mins

Print

Inspired by all the various versions of White Chicken Chili, I change things up with some classic Cajun seasoning instead of the standard Cumin and Oregano. Thickening is done with a flour rue and mashed beans. This recipe is quick and easy, perfect for the Dutch oven and cooking outdoors! Equipment - 12-inch Dutch oven, approximately 20 charcoal briquettes.

Ingredients

• 1½ pounds skinless boneless chicken breast, cubed
• 1 tbsp olive oil
• 2 tbsp cajun seasoning
• 1 pat of butter
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tbsp flour (optional)
• 1 tsp black pepper ( optional - white pepper)
• 1 can diced green chilies
• 3 cans white cannellini beans, drained, (optional - reserve ½ can beans to thicken chili)
• 32 oz chicken stock

Toppings

• diced green onions
• shredded cheese
• parsley
• tortilla chips

Instructions

1. Pre-heat Dutch oven with coals on bottom.
2. Add olive oil
3. When the oil is hot add chicken.
4. Cook till chicken starts browning, do not overcook.
5. Add cajun seasoning and stir well to coat chicken.
6. Remove chicken, set aside, and reserve any liquid left in Dutch oven.
7. Add butter to Dutch oven and melt.
8. Add onions and celery.
9. Sauté until translucent.
10. Add garlic and sauté for just a few minutes.
11. Return chicken to Dutch oven and stir to mix well.
12. Optional - add flour to chicken mixture and stir until flour is fully incorporated.
13. Add black pepper and diced green chilies.
14. Add beans, reserving ½ can.
15. Add reserved liquid.
16. Add chicken stock.
17. Stir and bring to boil.
18. Reduce to simmer and cook for 20 minutes.
19. Optional - mash reserved beans and add to thicken.
20. Serve with assorted toppings.

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3.5.3229

The post Dutch oven White Chicken Chili Recipe appeared first on Cooking Outdoors.

I can say that the price tag on making Beef Wellington's is a bit steep for most budgets. My cost for this recipe ran a little over $50 for two Beef Wellington's. Next time I make these and I will make these again, I plant to substitute a more friendly cut of beef, perhaps even Tri-Tip.

As you can see watching the video above, Beef Wellington's are very easy to make and turn out fantastic. I did grill mine on the Island Grillstone but you can use a skillet or baking sheet to great effect.

How to Make Individualized Beef Wellingtons on the Grill

 

Author: Gary House

Recipe type: Grilling

Cuisine: Beef

Prep time:  20 mins

Cook time:  45 mins

Total time:  1 hour 5 mins

Print

Beef Wellington only requires a few basic skills such as sautéing and baking on the grill. The ingredient list is minimal and the time to put it together is a little over an hour depending on your prep skill

Ingredients

• 2 Filet Mignon, 1½ - 2 inches thick
• 1 sheet of puff pastry
• ½ c chopped flat leaf parsley
• ½ c diced yellow onion
• 2 green onions, sliced
• 1 tbsp stone ground mustard
• ¼ c red wine
• 1 pd mushrooms, sliced, stems removed
• 2 tbsp butter
• 4 slices Proscuitto
• coarse salt & black pepper
• egg wash (1 egg w/ water mixed)

Instructions

1. Melt butter in pan.
2. Sauté mushrooms, yellow onions, green onions and parsley until most of the moisture has cooked out.
3. Add wine and cook till absorbed.
4. Set aside.
5. Preheat grill to 425º F.
6. Generously coat Filet Mignon with salt & pepper.
7. Quickly sear Filet Mignon on all sides.
8. Set aside to rest.
9. Roll out puff pastry thin enough to cut into 2 squares able to wrap each filet.
10. Coat filet with coarse ground mustard.
11. Wrap 1 - 2 pieces of Proscuitto around each filet.
12. Add ¼th of mushroom mixture to puff pastry.
13. Place fillets in center of puff pastry.
14. Add another ¼th of mushroom mixture to the top of the filet.
15. Fold pastry around filet to wrap completely and use the egg wash to make edges stick together.
16. Place wrapped filets on grill pan or skillet to bake.
17. Bake for 25 minutes for medium rare.

Wordpress Recipe Plugin by EasyRecipe

3.5.3226

The post How to Make Individual Sized Beef Wellingtons on the Grill appeared first on Cooking Outdoors.

I put together this slideshow to tease you just a bit, with all of the food we enjoyed, at restaurants that I might never have found on my own. Luckily I was in the good hands of the Tuscaloosa Tourism & Sports team that knew exactly where to go for authentic Tuscaloosa food and hospitality.

If you like what you see, please go to my complete story along with descriptions of all the food I enjoyed over at my travel blog Never to Old to Travel.

How To Eat Like A Local When Visiting Tuscaloosa, Alabama

I hope you enjoy the story as much as I enjoyed the visit! Perhaps this will inspire you to add Tuscaloosa to your next trip to Alabama.

If you like Traveling 4 Food as much as I do, then check out these other great food trips I have made:

Spectacular Wine and Food Adventure with Carmel Food Tours

Water, Cows and Cheese | Pedrozo Cheese Farm Tour

Telefonica Gastro Park, Tijuana, Mexico | An Unbelievable Food Journey

The post Where to Eat Like a Local in Tuscaloosa, Alabama | Traveling 4 Food appeared first on Cooking Outdoors.

So, how do you become a “Top 100 Barbecue Websites & Blogs For Grilling, Smoking & Barbecuing Enthusiasts”?

According to Feedspot.com, they use the following criteria:

These blogs are ranked based on following criteria

• Google reputation and Google search ranking
• Influence and popularity on Facebook, twitter, and other social media sites
• Quality and consistency of posts
• Feedspot’s editorial team and expert review

Not too shabby!

There are 100 amazing BBQ, Grilling, and Outdoor Cooking websites listed here Top 100 Barbecue Websites.

So please take a few moments to browse through them, make a visit and say hi for me!

Gary

The post Feedspot Selects Cooking-Outdoors as a Top 100 Barbecue Website appeared first on Cooking Outdoors.

Equipment needed:

• 10″ Dutch oven
• Skillet (You could use the Dutch oven lid)
• 25 charcoal briquettes

Dutch oven French Toast “Monkey Bread Style” ingredients

French bread mix:

1 – loaf of “Dutch Crunch” french bread
5 – large eggs, scrambled
1 1/2 cups – milk
1/4 cup – granulated sugar
1 tsp – cinnamon
1/2 tsp – vanilla extract
1/2 cup – chopped pecans
1 cup – oats & more cereal

Brown sugar topping:

5 – tbsp unsalted butter
3 – tbsp brown sugar
1 – tsp cinnamon
2 – real maple syrup

Love Dutch oven cooking? Watch more videos here:

The post How to Make Dutch oven French Toast “Monkey Bread Style” appeared first on Cooking Outdoors.

My good friend Bill West of BBQTricks fame allowed me to share his BBQ sauce recipe with you. One of the many fabulous recipes found in his new cookbook “BBQ BluePrint”.

There are no doubt Bills easy to make Mustard BBQ Sauce recipe will quickly become a favorite if you give it a try.

We loved the sweet tanginess of Bill's BBQ sauce when we mixed it with a batch of pulled pork. Just piled the pulled pork high on some rolls and passed around the smiles!

I will be heading to North Carolina soon, looking forward to trying some traditional BBQ there and perhaps a chance at sampling some Carolina Gold if I can get across the state line.

Let me know how this recipe worked for you!

South Carolina Mustard BBQ Sauce ingredients:

1 small white onion, minced
1 clove of garlic. minced
1 cup yellow mustard
3/4 cup brown sugar
3/4 cup pickle juice or cider vinegar
1 tsp kosher salt
1 tsp fresh ground black pepper

BBQ Blueprint is available on Amazon: Bill West “BBQ BluePrint”

BBQ Sauce recipes:

Alabama White BBQ Sauce Recipe

Orange Mango BBQ Sauce

How to Make Homemade BBQ Sauce

The post South Carolina Mustard BBQ Sauce | Carolina Gold appeared first on Cooking Outdoors.

Just follow these easy steps:

1. Season with a rub the day before.
2. Air dry in the refrigerator or ice chest.
3. Sear a dry Tri-tip (pat dry if you need to)
4. Elevate Tri-Tip above bottom of Dutch oven while cooking.
5. Use a thermometer while cooking.
6. Let rest for several minutes before cutting.

It really doesn't need to be any more difficult than this!

Dutch oven Tri-Tip video

I know Tri-tip is difficult to find in many parts of the country, but is it worth it if you can find some!

Here are some Dutch oven recipes and tips you may enjoy!

How to Trim a Tri-tip

How Many Coals to use on a Camp Dutch oven?

Coffee Rubbed Tri-Tip

Tropical Grilled Tri-Tip

Here is my full list of Dutch oven videos:

Dutch oven cooking

Please subscribe to the Cooking Everything Outdoors show on YouTube!

The post How to cook Dutch oven Tri-Tip appeared first on Cooking Outdoors.

In between expected storms, enjoying the unexpectedly perfect weather, we meet our guide, Tracy plus 14 other food travelers for our 3-hour food tour. Our group came from locations around the world with Amsterdam being the farthest and states-wise, Florida came in second. After we shared our introductions, our enthusiastic hostess Tracy, outlined what to expect during our tour of Carmel.

Food and wine … yep, just perfect! What I don't remember hearing was “Amazing unique food” and “Amazing variety of refreshments” we were about to experience. It was a good thing this was a walking tour of Carmel, we were going to need to “Walk-off” a lot of food during this experience and I highly recommend showing up hungry.

A few in our group, my wife included, didn't eat beef. Tracy with unabashed professionalism immediately arranged for our scheduled stops to provided alternatives to sample during our tour. I have to give Carmel Food Tours a huge thumbs up for this gesture!

After a brief history of how Carmel started, as a haven for artists, we were off to our first culinary experience.

Anton & Michel restaurant

Where classic food meets California fresh, Anton & Michel's recently remodeled restaurant overlooks the beautiful “Courtyard of the Fountains” with their huge floor to ceiling windows. For the wine aficionados, Anton & Michel feature a 24-page wine list, along with classic table-side service specialties, think along the lines of flambé desserts.

Our first food tour sample was the beautifully prepared 4 cheese polenta with braised short ribs in a wine reduction sauce on a bed of micro greens. We enjoyed our samples with a refreshing Rosé from France. Tracy's quick phone call provided grilled vegetables for the non-beef eating guests, to rave reviews.

Anton & Michel Restaurant

Mission St & 7th Ave, Carmel, CA 93923

(831) 624-2406

Cultura Comida y Bebida Restaurant

Just up the street and down a courtyard is the home of the largest Mezcal bar I have ever seen. Supporting their huge Mezcal selection, or perhaps the other way around is Cultura's very own Chef Michelle. With traditional Oaxacan cooking, her mother and grandmother taught her, and a Carmel twist of sustainable local sourced co-op foods, this is a very popular restaurant with locals and tourist alike.

Our sample course started out with “Chapulines”, which for the uninitiated are Mexican-style roasted grasshoppers with chili and lime. Absolutely yummy!

After the initial fear of eating grasshoppers passed, though some of us continued to enjoy, we were served Lengua Street Style Tacos, delicious of course! Lengua or “Beef tTongue” has never passed these lips previously and I can say with all honesty, that those tacos were amazing.

Finally, we enjoyed a Mezcal drink (name of wich escaped my notes), that was just fabulous!

Cultura Comida y Bebida Restaurant

Dolores between 5th & 6th,   Carmel-by-The-Sea

831-250-7005

Cassanova Restaurant

With a rich history, Cassanova restaurant is eclectic Carmel-by-the-Sea, with its charming courtyard style rooms meandering throughout its original 1920's floor plan.

We were treated to a seating in the Milagro room, dug by hand over the course of three years, full of dusty and empty wine bottles enjoyed over the years.

The Cassanova chefs prepared a delightfully rich Spinach Gnocchi swimming in an exhaustively rich Parmesan Bechamel sauce.

This was followed up with two sample of locally produced wine. Over the sounds of pleasure and joy, from 16 very happy foodies, one of the house Sommeliers shared stories of the restaurant and the wines decorating the room.

Cassanova Restaurant

5th between Mission and San Carlos, Carmel-by-the-Sea

(831) 625-0501

Brophy's Tavern

Brophy's, aptly declaring itself as Carmel's favorite spot for “Sport's, Stories & Sustenance” is the type of place you wish was in your neighborhood. Offering “Hand-Crafted Cocktails, Cold Draft Beer, 7 Large TV's and the Best Pub Fare in Town”, you might never go home.

It's small, quaint and friendly. The walls are covered in beer cans from around the world and I even found some antique pinball machines adorning the upper walls on the way to the restroom.

We were treated to their customer favorite “Fish & Chips” served with a Leopold #7 draft beer. Needless to say, to those that know me, I was a very happy camper! The fresh battered Halibut was crisp and seemingly oil-free served with thick-cut wedge fries and Remoulade sauce for dipping.

Brophy's Tavern

4th Ave & San Carlos St., Carmel-by-the-Sea

(831) 586-5566

Trió Carmel

Next, on our group's itinerary was a stop at Carmel's premier Olive Oil Tasting center. I was in awe upon walking into this bright, shiny tasting room with its multiple rows of gallon plus Olive Oil sample containers.

Beautiful chrome dispensers of Olive Oil delish-is-ness line one wall and two rows of the shop that includes a wine and Olive Oil tasting bar at the rear. There is plenty to shop for as well, they are nicely stocked with giftable's for many occasions as well as a complete line-up of Olive Oils & Balsamic.

We received a cursory Olive Oil tasting/education from one of the staff, covering different Olive Oils followed up with ice cream samples drizzled with Olive Oil. Never tried it before? Highly recommended …

Trió Carmel

Dolores between Ocean & 7th, Carmel

1-800-860-3024

Caraccioli Cellars Tasting Room

Dark, yet mysteriously inviting, you will pass through the doors of Caraccioli Cellars Tasting Room and approach the huge Perota bar slab for wine tasting, pleased to be greeted by the very “Happy to see you” staff. Ask a question about wine or winemaking and your are likely to receive an enthusiastic response along with your wine sample!

Our Carmel Food Tours group was treated to a serving of their sparkling Brut Curvèe (Very nice), followed by their 2013 Pinot Noir. Caraccioli has received several awards for their sparkling wines, so I recommend you take a (several) minutes to enjoy their offerings.

Caraccioli Cellars Tasting Room

Dolores Street between Ocean and 7th Streets, Carmel

831.622.7722

Lula's Chocolates

To wrap up our tour, very appropriately, we finished with dessert, chocolate dessert to everyone's pleasure. Ending right back where we started in the “Courtyard of Fountains”, completing our Carmel Food Tours loop, were the salivatingly delicious chocolates made by Lula's Chocolates. Though Scott Lund, owner of Lula's Chocolates, wasn't present, we did get to enjoy samples of his handmade gourmet chocolates.

I tried one of Lula's handmade Sea-Salt caramel's and these were spectacular!

Lula's Chocolates

NW Mission St btwn Ocean and 7th Avenue, Carmel, CA

Sadly, though stuffed and tired, our Carmel Food Tour came to an end after 7 stops and 3 hours of glutenous fun. Our hostess, Tracy was ever so gracious as we said our goodbyes while rubbing our tummies. As we wandered away from our final destination, we realized how much we learned during the day's food travels. Our food tour entwined, history, culture, food, drink and merriment all in the course of 3 hours time. We laughed while eating, listened in rapport to our hosts and in between learned a little about those we toured with.

Overall I always rate a visit to Carmel, California very high on my list of places to enjoy. Taking a food tour with Carmel Food Tours is now a reason for me to return again! They have a breakfast tour too!!!

A big thank you to Tracy our tour guide and Staci the owner, who I was very pleased to meet at Brophy's Tavern. They put together a fantastic afternoon of food, fun, and adventure!

Carmel Food Tours

info@carmelfoodtour.com

800.656.0713

For more information about the 42 Amazing Courtyards & Passageways in Carmel visit NevertoOldtoTravel.com/ and read more of my adventures!

Full disclosure: Ticket were purchased in full and all comments, opinions, and reviews are my own.

The post Spectacular Wine and Food Adventure with Carmel Food Tours appeared first on Cooking Outdoors.

It is surprisingly simple to prevent fish from sticking to the grill grate. This one tip will help keep your grill grate clean and reduce sticking at the same time. As added bonus, it will infuse your grill with flavor!

You probably have guessed by now, the secret to a clean and stick resistant grill is a lemon! Simply rubbing citrus slices over a grill will help keep fish from sticking to the grill grate and infuse it with flavor at the same time.

Don't have any lemons available? You can also use Oranges, Grapefruit and Limes.

No citrus at all?

Try rubbing the outside of the fish generously with olive oil to help keep the skin from sticking to the grill.

Grilling Tips

• Bone-in rib chops have a bit more fat, adding flavor and moistness – Brining is an unexpected step but worth the effort.
• For my vegetarian friends: Orange juice, turmeric, ginger, garlic, and lemon zest make a light marinade for summer squash or tofu.
• The smaller the cut, the younger the lamb. The younger the lamb, the milder the flavor and the more tender the meat.
• Steaks at room temperature take seasoning better and will cook faster.
• Fruit woods such as apple and cherry impart a slightly sweet flavor that complements pork and game, such as venison, duck, and pheasant.

Grilling Safety Tips

• If you are using wooden skewers to roast marshmallows, be sure to soak them in water for 30 minutes first to prevent them from scorching.
• Always serve cooked food from the grill on a clean plate, not one that held raw foods.
• Do not discard ash until the coals are thoroughly dead. Let them sit overnight or dump water on them before you put them in your trash can.

The post How to Keep Fish from Sticking to the Grill and other useful Grilling Tips. appeared first on Cooking Outdoors.

Mid October this year (2016), I was invited to visit the upper Sacramento Valley farm region by the California Farm Water Coalition.  A full two day itinerary, with multiple stops, exploring the vast farm resources the upper Sacramento area has to offer.

Dairy production doesn't change however, water issues, pasturing, milking, the daily essentials of a successful dairy production continued. It was the end result that changed and allowed the Pedrozo family to continue their 100 year tradition. If you were to ask Tim what his biggest concerns are, he would probably rank water, pasture and disease high on the list. They rotate their herd through several acres of pasture on their property year round and pastures require water. Water is a big concern of all farmers in the state of California, especially in the Sacramento Valley area. Tim uses good water management practices throughout his dairy farm to great success, but having access to water is always a concern. He is a big supporter of the California Farm Water Coalition and their fight to inform everyone about water issues and legislation affecting water rights to farmers.

Pedrozo Cheese

Tim's family has been in dairy farming for 100 years, learning to make cheese was a new and exciting direction for his family.

Luckily the previous owner was willing to teach him how to make traditional European table cheeses.

You won't find many “Hot-tub” cheese vats in production unless your at the Pedrozo Cheese production facility!

Warm water is pumped through the outside of the stainless steel tank to facilitate cheese production.

Cheeses pressed into their molds.

Known cultures from France, along with 100 percent grass fed milk, are used to make the artisan cheeses at Pedrozo.

Each cheese round is dated before aging.

All cheeses are aged at least 60 days.

Pedrozo Cheese offerings are varied and delicious!

Their Black Butte Reserve is a great example because it is only made during spring when the grasses are particularly lush, producing a sharp and tangy cheese with grassy notes.

Stout Cow and Tipsy Cow, are soaked in Sierra Nevada Stout and Mount Tehama’s Petite Sirah, respectively.

Pedrozo's Northern Gold cheese is their first offering and it's a keeper!

A tried and true customer favorite is their Garlic and Herb cheese.

Peppercorn offers whole black peppercorns studded throughout the cheese.

Sweet creaminess with a little bit of sizzle describes their Sweet Italian Red Pepper cheese.

Black Truffle specked Tartufello cheese (my favorite) deliver an earthy, mushroomy flavor.

Named after the cow who made Pedrozos very first batch of cheese is the Blondie cheese.

Pedrozo Cheese sells their products via online, farmers markets and select stores.

7713 County Road 24
Orland, CA 95963

http://www.realfarmsteadcheese.com/

tim@realfarmsteadcheese.com

(530) 514-3837

Visiting small production farms is a great way to see how things are produced.

You can enjoy even more cheese by visiting California Cheese Trail or even better, taking one of their suggested self guided tours.

Full disclosure: This farm tour was part of a media trip provided by the California Farm Water Coalition. All transportation, accommodations, and meals were provided with no stipulation. All comments, opinions and media are my own.

The post Water, Cows and Cheese | Pedrozo Cheese Farm Tour appeared first on Cooking Outdoors.

Sandy wants to know where my faithful sidekick is: “Where’s Bailey ?”

Commenting on my “What is the Minion Method” video Dave S asks: “Yes I'm using a Weber kettle, would it better to use briquettes rather than lump-wood for a long cook? Thanks”. Following up with: “Is this suitable for pulled pork? Don't the coals need to be offset? If in the center, where does my drip pan go?”

Digging way back into my video archives, MyREDTAIL asks: “Shouldn't you par boil it first,/ to make it softer,? or will it cook on the grill ok.?” after watching my “Preparing Grilled Cauliflower” video.

After watch my “How to Light a Charcoal Chimney” video, Deborah b asked: “Was this just plain charcoal? With no lighter fluid added? Just making sure. Thx!!”.

Q & A with Gary | Nov 17, 2016

Videos mention on this episode:

What is the Minion Method?
https://youtu.be/LYI-k-yS

Preparing Grilled Cauliflower
https://youtu.be/XxqTP300Qe8rdk

How to Light a Charcoal Chimney
https://youtu.be/K0xqsUQW76Y

The post Where is Bailey? | Q & A with Gary | Nov 17, 2016 appeared first on Cooking Outdoors.

When I was growing up, a long time ago, my father wanted to buy a farm and become a farmer. A simple dream, never fulfilled due to his passing at a young age. I still have his dream books from the early 60's, about farming and farming science. Dad wanted to do it all, cows, pigs, chickens, and I would have to assume an orchard of some type. Often I think about how things would have been if he did realize his dreams – I would be the son of a farmer and my sons would be future farmers as well. What I was never ever aware of, until my recent farm tour, was how much things have changed since my father's time!

Mid October this year (2016), I was invited to visit the upper Sacramento Valley farm region by the California Farm Water Coalition.  A full two-day itinerary, with multiple stops, exploring the vast farm resources the upper Sacramento area has to offer. Our first stop was in Winters, Ca. a short drive just outside of Sacramento, to visit the Walnut Farms of Lester Farms.

Family owned and operated, owner Stan Lester gave us a first hand look at what Walnut Farming requires.

Passion to Farm

The Lester family has been farming since 1883 in the Santa Clara Valley of California. Now the are located in the Sacramento Valley region of California, a move necessitated by urban growth. Farming is in their blood, it's their life and they love what they do and some years are tougher to love than others. Farmers begat farmers, a tough life of hard work that goes unseen by the end-user, and the new generations are pursuing it less and less. It is a seven-day a week job with only one paycheck per year!

Walnuts are a slow crop to profit from:

• 3 years for a walnut tree to start producing a crop
• 10 years till the farmer can see a cash flow
• 12 -13 years to realize a profit
• Prices change every year
• 2015 resulted in a 50% drop in prices

Technology is everywhere on the farm

From testing soil to leaves, fighting pests, determining nutrition needs, weather, water, and machinery, walnut farming relies on technology to deliver walnuts to you.

Walnut farmers are connected to services that tell them when to water, how much to water, pests invasions, GPS and weather services to help them keep the pulse on their farms. Many of these services are pulled up right on their cell phones!

Farming equipment has changed drastically over the years with some pieces costing hundreds of thousands of dollars and they are only used a few weeks of the year. Equipment automation is a key element in successfully harvesting walnuts. GPS field leveler start the process in the beginning making sure the fields are flat before planting, exact spacing of planted trees determined by best planting procedures for the species and area.

Several years later, tree shakers are needed to drop the walnuts to the ground, then they are swept into a row, and gathered into another machine to sort and separate.

Processing requires even more equipment to hull (separate the outer layer from the shell), dry, and then finally process into the form it will be sold in. Nothing goes to waste, hulls are composted back into the soil, and shells are used in bio-mass plants, landscaping and even sandblasting!

Bet you don't think of that when you are adding walnuts to your brownies.

Water is the life of a farm

The days of abundant water are long over for farmers, especially in California. These days water is tightly controlled and used with up to date information on where to water, how much to water and when to water. Nothing goes to waste, restrictions and regulations are tough even when modern irrigation techniques are used. Stan Lester is connected through his iPhone, giving him up to the minute high-tech water graphing on what he needs to know to keep his farm optimized for high yield production. He relies on experts at UC Davis and the California Farm Water Coalition to keep him updated on best farming techniques and water regulations that affect his operation. Nothing is left to chance when you only get one paycheck per year!

I was surprised during my farm tour, at how advanced state of the art farming has become since my father dreamed of having his own farm. If he knew how much rides on the line these days and how technological changes have driven the industry, he may have just taken up golf instead. For me, I'll just take a look at his old farming magazines and have a deeper appreciation on what it takes for a walnut to reach my table.

Full disclosure: This farm tour was part of a media trip provided by the California Farm Water Coalition. All transportation, accommodations, and meals were provided with no stipulation. All comments, opinions and media are my own.

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The post Passion, Technology and Water, Behind the Scenes of Walnut Farming appeared first on Cooking Outdoors.

This recipe is a pairing of several flavor and taste sensations, sweet to tart, by blending ingredients inside and outside the Stuffed Pork Tenderloin.

The Island Grillstone makes this Stuffed Pork Tenderloin recipe so easy to make!

Side dish is mix roasted of red potatoes, onions and carrots lighted coated with olive oil, salt, pepper and fresh chopped rosemary.

Grilled Stuffed Pork Tenderloin with Apricot Preserves

Grilled Stuffed Pork Tenderloin with Apricot Preserves Recipe

Note: the portion are entirely dependent upon the size of your Pork Tenderloin

1 – Pork Tenderloin, roll-cut
1 – head roasted garlic
2 – cups baby spinach leaves
3 – tbsp sun dried tomatoes, julienned
1 – cup smoked Gouda cheese, 1/4 cubed
2 – tbsp apricot preserves
1/4 – tsp coarse ground black pepper
1/4 – tsp sea salt

Pre-heat grill and Island Grillstone to 350°F

Grill Pork Tenderloin until internal temperature reaches 165°F

Videos mentioned in video:

How to Roll-Cut a Pork Tenderloin

How to Truss a Pork Tenderloin

For additional information on the Island Grillstone: http://www.islandgrillstone.com

The post How to Make Grilled Stuffed Pork Tenderloin with Apricot Preserves Video appeared first on Cooking Outdoors.

Jim sent me this question:

“Gary, love your show! It’s almost winter and I need to put away my grill for the season, yes I know it’s against the law in most states 🙂 My question is: What tools do you use to clean your grill before storing?”

Ken C asks:

“Hi Gary , Do you have any merchandise for sale, Aprons, Coffee Mugs, T-Shirts etc. Did some hunting on your website and didn’t find anything. Thanks”

fralican comes back with another question about my How to Convert Recipes Using a Conversion Factor video:

“But it doesn't work for huge quantities, right? Like for 100 servings? Isn't it better to base the multiplication on weight in that case?”

Finally Pigskin Barbeque shares their method for cooking Tri-Tip:

“I got my first tri-tip earlier this year and I trimmed it to 1/8 inch of fat. I did this so I could sear it a bit longer plus I cooked it to 145 degrees. After cooking I removed the remaining fat and it was juicy.”

Q & A with Gary | Nov 3, 2016

Watch this video to see how I answered their questions!

Videos mention in this episode of Q & A with Gary:

How to Convert Recipes Using a Conversion Factor

How to Trim a Tri-Tip

Answering your Outdoor Cooking Questions every Thursday!

The post What Tools do you Need to Clean a Grill | Q & A with Gary | Nov 3, 2016 appeared first on Cooking Outdoors.

Last Tips, Tricks, and Techniques video, I showed you how to “How to Roll Cut”.

This week I will show you how I “Truss a Pork Tenderloin”, simple and quick, this technique will have you stuffing a roast of any size with polished skills.

There are many ways to tie a roast but I think this way is as simple as it gets.

How to Truss a Pork Tenderloin

As you can see, it is a very simple technique and you will only need a couple feet of cotton twine and scissors.

Take your time to get everything snugged up tight so your stuffing doesn't leak out while cooking.

Don't forget to remove the string before serving!

If you missed the first video on “Roll-Cutting” you can view it here: How to Roll-Cut a Pork Tenderloin | Knife Skills

Looking for a couple of stuffed roast recipes to try your new cooking skill on:

Easy Stuffed Pork Tenderloin Recipe

Grilling Stuffed Pork Loin in a Cedar Plank Tray

Apricot Cranberry Stuffed Pork Loin

Subscribed to the Cooking Everything Outdoors show on YouTube yet?

Join over 23,000 subscribers!

https://www.youtube.com/CookingOutdoors

New Outdoor Cooking Tips, Trick and Techniques episode every Tuesday

The post How to Truss a Pork Tenderloin | Cooking Skills appeared first on Cooking Outdoors.

After watching How to Convert Recipes Using a Conversion Factor, fralican asks:
“But it doesn't work for huge quantities, right? Like for 100 servings? Isn't it better to base the multiplication on weight in that case?”

Soupbones shared his version of my Stuffed Sourdough Breakfast Rolls recipe:
“Just did this, but used left over pulled pork. Amazballs!”

Smoky Ribs BBQ & Southern Cuisine has a great Dutch oven cooking question:

“Another great Q&A Gary! I have a question for you. I've done very very little dutch oven cooking but something that I'm really intrigued by and would like to do more of on camping trips and such. I'm wondering if there is a formula that you go by for a certain size dutch oven verses how many charcoal briquets to place under it and on top of the lid for a desired internal temperature of the dutch oven. I've watched videos on this, and they pretty much tell you how many to use for the size dutch oven they are using for a certain recipe like dutch oven pizza, but never really explain why, such as desired temp inside the dutch oven, and what difference placing one less or one extra will do to the cook. I would like to know how to set up any size dutch oven with the proper amount of charcoal to reach a desired temp or close proximity. Thanks Gary, and really great seeing you post videos again :D”

Bill B answered our seaweed cooking question asked during my Cooking Outdoors Q & A with Gary – September 22,  2016 episode :
“Regarding the use of lettuce or cabbage instead of seaweed (@5:05)…The average salinity of sea water is around 3.5%, which supposedly yields 1/2 to 3/4 c salt per gallon of water. Adjust that back to a ratio of 2 to 2.5 tablespoons salt to 1 qt water.”

Q & A with Gary Oct 20, 2016

Videos discussed on this episode of Q & A with Gary

How to Convert Recipes Using a Conversion Factor

Stuffed Sourdough Breakfast Rolls

Dutch oven cleaning and Ribs questions | Oct 13, 2016

Cooking Outdoors Q and A with Gary – September 22,  2016

The post Recipe Conversions and Dutch oven Cooking Questions Answered | Q & A with Gary Oct 20, 2016 appeared first on Cooking Outdoors.