New Product Coming Soon!!

Summer time brings with it thoughts of the outdoors.. BBQ and, of course, outdoor cooking. We are going to introduce, in the very near future, a line of flexible skewers. (Pictures later)
The skewers are made from stainless steel and can be flexed to fit around the top of the Volcano, giving you ample room for 3 or 4 flexible skewers.. A LOT of food, basically.
Keep your eyes here.. We've tested them till the cows come home and think you will agree that they belong in your cooking set up.. The perfect complement to your Volcano Outdoor Portable Grill.

Keep your eyes peeled.. I'll post news here as it develops..
We will also be introducing 2 OTHER products this year.. However, I have to keep those under wraps for now.. Stay tuned! 

Flexible Skewers Make Using ALL the space on your Volcano Easier.

I hope that spring decides to show up..

I don't know about where you live, but here in Utah, it seems like Spring took a vacation and we skipped right back into late fall. Since October of 2010, we have had exactly 1 day over 70 degrees. Uggh.
As most of you know.. The Volcano is in short supply. (We anticipate that they will be back in stock in May) To that end, if you would like to be one of the FIRST to receive one when they come in.. Call us at 866.320.2005 and ORDER one for $149.95. This price includes shipping to ANY of the 48 contiguous states. Please note FREE freight ONLY applies to back ordered items. Call if you have questions.
The big concern here in Utah is that it will warm up too fast, the snow pack will melt too quickly and we will get flooding. Wise council would be to pack your charcoal briquettes in something waterproof. I suggest that, for your 72 hour kit, you keep it in a Dry Sack (like they use on River Rafting expeditions). Waxed matches. The Boy Scouts were right.. Being prepared is a pretty good idea.

ISE Sportsmans Show SLC -2011

 

The ISE Show in Salt Lake is always fun and full of surprises. If you get a chance, it is being held at the Southtowne center in Sandy.. Thursday the 17 of March 2011 - Sunday March 20th, 2011.

There were a TON of Lodges and places to go hunt and fish.. I saw a Zimbabwe Safari even!

The IDOS World Championship Cook off unfolded right in front of us.. And the points spread was tight..  Worth checking out..

We debuted our Ashbash (www.volcanogrills.com) outdoor Fire pit/Grill at this show. Every small child wanted to touch the fake flame the we used.. As the show drew to a close a couple of families came by and the kids were having a terrific time.. I asked for, and got, permission to take this picture... 

Come see us at the show. Get the Ashbash at a $50.00 discount.. and, if you would like to be one of the first ones to get the Volcano Collapsible when it becomes available the first part of May, come see us at the show, for a terrific deal. 

I will also have a few of the Original Volcano to sell and, quite by mistake, I have legs for the Original at the show.. $30.00 for the set.. and we will pay the tax. ONLY available at the show.

Great Ribs with the Volcano AND the Volcano Lid

For a long time, we have wondered what was the best way to do ribs on the Volcano. Ribs, IMHO should not be boiled, dry out too much if you grill them and aren't that tasty raw. 

Based on a recipe that I found here 

http://www.amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

(It really is a rib recipe, I promise.. and it is DELICIOUS!) 

With ribs the key is LOW and SLOW.. 225 is about the perfect temp.. We used 8 briquettes, the Volcano Collapsible and the Volcano Lid.

Because good ribs require some water while cooking.. Brandon had our welding shop make a custom box for the volcano.

Notice the arrangement of the coals.. and the hickory chips.

The ring you see around the bottom of the Lid shows how effective it is.. I have no idea if it is washable..

One of the hardest things to do is to get the correct temperature. The solution was pretty easy.. A common food thermometer.. for less than $2.00 at Walmart .. let us know the right temp., Temp was easily controlled with the vent system.. (This was the start of the cook)

After letting them cook for about 4 hours (Swapping in new coals just once.. and that towards the end) The ribs were looking pretty good.

Then we SLATHERED (on both sides) our favorite BBQ Sauce.... (read the cheapest stuff we could find at Maceys) and let it cook for about another hour or so.

I didn't get a chance to take a picture of the ribs when they were cut.. (it was an afterthought, sorry) but the smoke ring was well developed, they were tender but not mushy..

The only sad part is that there were not enough to feed all of the  people who work here..

If you don't have  a Volcano Lid.. they are on sale this month with a 15% additional discount.... (www.volcanogrills.com)

We want to figure out a top for the Ashbash... (So we can feed the masses) I'll keep you posted on developments.

Volcano Grills Collapsible - Easy Fajitas. Cmon SUMMER!

Where I live, Utah County, Utah, Winter came back with a vengeance today.  Snow, snow and more snow. Yuk. Yuk. Yuk.

I wanted to try something that would cheer me up and remind me of summer. For me, summer foods are: sea food, BBQ and sunshine. 

Since it was too snowy to BBQ and sunshine seemed like it was only a dream, I wanted sea food.. I also wanted easy.
I tried this. 

Ingredients
2 Tablespoons olive oil (Any oil will do, well maybe not 10-30, if you don't like olive oil.) 

1 Green Bell Pepper, sliced
1 Red Bell Pepper, sliced

1 pound medium shrimp - peeled and de-veined

1 red onion sliced halved and then sliced 

1 Package Taco Seasoning mix

6 (10 inch) flour Tortillas
Optional: Jalapeno Peppers

Directions

1. Use 12-13 briquettes in your Volcano, Open the Vent Ring ALL the way. Let the Briquettes get a nice white color before starting.

2. In your Dutch Oven Heat 1 Tablespoon of oil. Add the Bell Peppers and onion. 

3. Cook, stirring frequently until the peppers are hot, but still somewhat crisp, (maybe 5 min) (You will want   to put the lid of your Dutch Oven on.. You will need it hot for the tortillas) Remove this mix and put aside.

4. Put the 2nd tablespoon of oil into your Dutch Oven and add the Shrimp. Cook, stirring once in a while, until pink and opaque. Close the Vent Ring ALL THE WAY and put the peppers and onions back into the skillet. Stir in the Taco Seasoning. Add a little bit of water if needed so that everything evenly coated with the Taco Seasoning. Simmer until peppers are heated.
5. Turn the lid of your Dutch Oven over. Use this to warm your tortillas. 

Anyway.. It made me think of summer.. and how much I would like to be eating these on a beach somewhere close to the equator..

My new & improved Spaghetti Sauce Recipe

Since I am still home with a mending wing.... I decided to experiment.. This being Valentines weekend...Something not too hard, that my wife would love..Had to be tasty.. She Loves Italian Food.. Spaghetti, especially.The idea came to me.. why not try to build a GREAT spaghetti sauce to go with some capellini? I dislike almost every single from the store Spaghetti sauce I have ever tried... too sweet.. Too much garlic.. Not enough of this... too much of that.. I thought.. I can't do any worse.. (well maybe) and I've got all day see what I can do. (Beats Netflix!) 

I stole from several recipes.. and came up with this:

Ingredients

• 1 pound mild Italian sausage, sliced- I cut it up into chunks. To me, it should be part of the flavor, not a showcase.
• 3/4 pound lean ground beef. I like organic from Smiths..
• 1/2 cup minced onion
• 2 cloves garlic, crushed. I like garlic, I crushed 3 smallish ones.( I should have used more)
• 1 (28 ounce) can whole peeled tomatoes. Cut the tomatoes into bits.
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans tomato sauce
• 1/2 cup Dubonnet wine (also good for Marsala sauce)
  (Factoid: Dubonnet was originally invented to get French Foreign
  Legion soldiers to take their quinine.)
  (use water if you don't cook with wine)
• DO NOT add ANY Sugar. Dubonnet is a fortified wine.. And will make this sweet enough.
  If you use water, you may want to add a little bit. (2 teaspoons)
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon fennel seed (makes for an authentic Italian flavor)
• 1 teaspoon Italian seasoning
• Salt to gusto. (I used just a pinch)
• 1/4 teaspoon fresh ground black pepper.
• Optionally, add about 1/2 lb fresh mushrooms. 

In your Volcano, use a 12" DEEP Dutch oven over medium heat, (I used 12 briquettes) cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in the tomatoes you cut into bits, tomato paste, tomato sauce, and water. Season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, (take out 4 briquettes) cover, and simmer (close the vent ring ALL THE WAY after you take out the briquettes) 1 1/2 hours, stirring occasionally.  

Here are some tips on cooking pasta... The rest.. is up to you.

Cooking

Pasta should be cooked in rapidly boiling water. Add long pasta, like spaghetti, in a bunch, gradually pushing it down as it softens; add other types of pasta to the rapidly boiling water in a stream.

A brisk boil seals the pasta and is the best way to cook pasta al dente, meaning slightly firm to the bite. Use 1 tablespoon of salt in the water for each ½ kilogram of fresh or dried pasta. As it begins to soften, stir the pasta gently. For pasta to cook evenly without sticking together, it is important to use plenty of water and a pot that is large enough to allow for swelling (good-quality pasta will expand to 4 times its initial size). Use 12 cups of water per ½ kilogram of pasta, adding 4 cups of water for each additional ¼ kilogram of fresh or dried pasta. Too much water is better than too little when cooking pasta.

The required cooking time for pasta is partly a matter of taste and partly a matter of the size and quantity of pasta and of the hardness of the water. The best way to know when the pasta is al dente test it regularly during cooking. The initial moisture content of the pasta will also influence its cooking time:

• Pasta made from hard wheat flour must be cooked longer than pasta made from soft wheat flour.
• Fresh pasta cooks much faster than dried pasta.
• Pasta that is to be cooked a second time or frozen should be cooked for a shorter time.
• Drain pasta as soon as it is cooked or it will continue to cook and become too soft.
• Rinse cooked pasta in cold water only if it is very starchy (in the case of soft wheat pasta, for example) to prevent it from sticking if it is to be used cold (as in a salad), or to halt the cooking process immediately (for example, in the case of pasta to be cooked a second time with other ingredients).
• Some types of dried pasta intended for use in baked dishes (lasagne, manicotti and cannelloni) do not have to be precooked. However, these dishes usually require a greater quantity of liquid or sauce, as the pasta absorbs much of it as it cooks.

Enjoy - and Happy Valentines day. 

Buy a Volcano Get a free Volcano Lid $149.00 plus shipping!

Buy a Volcano and get a free Lid. Offer good
while supplies last.
Use your Volcano for baking, and, in most cases,
no top heat needed..
Use less fuel. In some cases way less fuel.

$149.00 Plus shipping
(and sales tax if you live in Utah)