The Volcano Jr

We have talked a little bit about bringing the Volcano Jr. back. For the most part the responses have been positive.

We feel that it would be MOST useful for singles who want something that does not require a specific fuel. IE it could burn charcoal or wood, instead of hard to find butane cylinders or white gas or otherwise. Those things seem to be the first thing to disappear when disaster strikes. 

The whole setup (we would probably make a Dutch Oven to specifically fit this) would weigh less than 20lbs, fit into a case. We would probably also make a Volcano Lid for it, also.

The Volcano Jr will fit either an 6" Dutch Oven or a 8" Dutch Oven as seen below.

The Lodge 6" Dutch Oven From the Lodge Site

Designed to meet consumer demands for smaller renditions of family favorites, desserts, sauces, or specialized recipes, the new 1-quart Lodge Camp Dutch Oven joins the list of eight Camp Ovens produced in South Pittsburg, TN.

Item No.	Description
L6CO3	Lodge Logic 1 qt. Camp Oven 6-5/8" dia, 3" depth

Or the 8 inch. Info is also from the Lodge Site

The Lodge portable “camp stove” is the pot that does it all. The flanged lid holds hot coals and inverts for use as a griddle. The integral legs allow the oven to sit perfectly over hot coals. Includes Camp Dutch Oven Cooking 101 cookbook.
SKU	Description
L8CO3	2 qt., 8" dia., Depth: 3"

 

And in case any of you are wondering, the Volcano Jr. Belongs to Mark Infanger Utah, and is not for sale.

A Great Recipe From the Cookbook

We decided that once a week we would pull a recipe from the Cook Book and give it a whirl.


Babecued Hamburgers with Onion Rings
2lbs lean ground beef
2 tsps. BBQ sauce
1 tsp Dijon Mustard
Cheese slices -optional.
1 egg
1/4 cup corn meal.
1 Large onion (one slice per burger)

We modified this recipe so that it could be use with the middle grill and the lid.
Put 19 Kingsford Charcoal briquettes on the bottom grill of the Volcano. Light them and wait till they are completely white and all the lighter fluid smell is gone. This will take about 15 minutes or so.

Mix BBQ sauce, mustard, egg and cormeal together and add to ground beef. We found it handy to have some surgical glove so that you could knead the ingredients together for better consistency. Make into patties about 1/2 inch thick and 3.5 inches in diameter. Make them all the same size they will all fit on the Middle Grill. (If they are all 3.5 inches, you can get 7 on the grill)

Open the bottom vent to 100%. Place all the burgers on the middle grill. and cover with the lid. Let cook for about 10 min. Turn the burgers and continue cooking. Cook times will vary, but we cooked ours an additional 15 min (with the lid on) and then place the onion and cheese on top.

Since we still had a completely unoccupied top grill we thought.. What can we do? We decided that we could use the Volcano as a double decker cooker and grilled Avocados (Be sure to put some spices on them before you grill them or you will just have hot Avocado.. (not that tasty)

The avocado and pineapple slices all ready for the grill. The limes were to spice up the burgers. I add two different rubs to the avocados. One was a lime cilantro and the other was a garlic herb. They turned out not too bad.














Here is what the finished product looked like.. All the burgers disappeared in about 30 seconds.. They were very tasty.

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..