www.campchef.com/blog
Photos
2 of 26 albumsSee All
Wall PhotosUpdated on Thursday
Turkey ThrowdownCreated last Monday
4 of 74 fan photosSee All
|
| ||
|
|
Camp Chef
Bacon, Cheese and Chive Scones
2 cups (8 1/2 ounces) all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about ¾ ounce) snipped fresh chives, or finely diced scallion tops
1/2 pound... bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream, or enough to make the dough cohesive
Preheat the oven to 425°F. Lightly grease a cast iron Wedge Pan. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly. Mix in the cheese, chives, and bacon till evenly distributed. Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together.
Transfer the shaggy dough to the greased cast iron Wedge Pan, making sure dough is distributed evenly. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right in pan. Serve warm, or at room temperature.
http://www.campchef.com/store/item/221/C
2 cups (8 1/2 ounces) all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about ¾ ounce) snipped fresh chives, or finely diced scallion tops
1/2 pound... bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream, or enough to make the dough cohesive
Preheat the oven to 425°F. Lightly grease a cast iron Wedge Pan. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly. Mix in the cheese, chives, and bacon till evenly distributed. Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together.
Transfer the shaggy dough to the greased cast iron Wedge Pan, making sure dough is distributed evenly. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right in pan. Serve warm, or at room temperature.
http://www.campchef.com/store/item/221/C
Camp Chef would like to wish Steve, our Marketing Manager, a Happy Birthday!!!
Camp Chef And the Winner of the Camp Chef Turkey Throwdown is...
Source: www.youtube.com
Natalie, Guy, and Josh finished their turkeys with amazing results. The entire office became the judging panel to decide which turkey cooking method actually was the most mouth-watering.
Camp Chef Turkey Throwdown Video #3
Source: www.youtube.com
Natalie wants to keep things nice and simple and cook an original turkey in the kitchen oven. She makes a nice bacon weave to roast over top of the turkey and add extra flavor. Nice and simple can sometimes take the cake.
Camp Chef Turkey Throwdown Video #2
Source: www.youtube.com
Guy Perkins gets his Black Pot vein pulsing using his very own brain child. The Turkey Dutch Oven is a great way to hold in moisture and cook a succulent bird very quickly. But is his recipe enough to beat the smoked turkey.
Camp Chef Turkey Throwdown Video #1
Source: www.youtube.com
Josh from Camp Chef starts out the Turkey Throwdown at Camp Chef in a challenge to see which method of Turkey cooking is Number 1. Josh uses the 24" Smoke Vault coupled with the Beer Can Turkey Holder over apple wood chips.
Camp Chef And the winner is....Josh with the Smoked Turkey!!!
Camp Chef
We are cooking three turkeys, three different ways, and then will be judging them at the end to see who can cook the best bird!
Josh is smoking his turkey in the Smoke Vault, Guy is cooking his in the Ultimate Roaster, and Natalie is cooking hers on the Infustion Roaster.
Camp Chef The Turkey Throwdown is happening tomorrow, noon MST the birds will be presented, tasted and judged. Then of course pics and details will follow.
Camp Chef Getting ready for the Turkey Showdown on Monday! We will be cooking three turkeys, three different ways. Check back to see who wins!!
Camp Chef Thanks to everyone who has added their photos to the Fan Photos...keep them coming! Only 4 more days left to add your pictures to be entered in the October giveaway!
Camp Chef is excited today as the Teton and Ranier two burner stoves from our new Mountain Series line have arrived at the warehouse!! These lightweight stoves feature the efficient, high output cooking experience that you have come to expect from the Camp Chef brand.
Source: bit.ly
Consumer demand paired with dealer requests have culminated in the introduction of the Mountain Series stoves and lanterns from Camp Chef. Twenty years in the outdoor cooking market has seen a lot of fads ...
Camp Chef Did anyone use their Camp Chef stove for canning this season? If so, we would love to hear about it!
Source: www.campchef.com
From camping stoves & meat smokers, to fire pits & dutch ovens, Camp Chef is the way to cook outdoors,Food Preserving
Camp Chef Check out this great deal on the Turkey Cannon from our friends over at Outdoor Cooking! This is a great way to cook your Thanksgiving turkey!
Location:Online
Time:9:00AM Monday, October 19th
