I recently came across this recipe on the Weber Canada blog and wanted to share it with you. While we usually tend to bake potatoes or grill them in foil – it’s always nice to learn new ways to cook crowd favourites.
Below is the recipe by Mike Lang. I tried it just last week and it was great.
3 medium sized sweet potatoes, peeled and chopped
¼ cup molasses
4 tablespoons butter
2 tablespoons brown sugar
1 ounce bourbon
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon ground allspice
½ cup mini-marshmallows
- Soak the cedar plank in water for an hour.
- Place the sweet potatoes in a medium-sized saucepan and cover with water. Bring to a boil and cook until fork tender, approximately 15 minutes.
- Drain the water and return the sweet potatoes to the warm pot. Add the molasses, butter, brown sugar, bourbon, kosher salt, black pepper, and allspice. Mash until combined.
- Prepare the grill for a two-zone medium heat fire (350° to 450°F).
- Grill the empty plank over direct medium heat until the plank begins to smolder. Add the mashed sweet potatoes to the grilled side of the plank.
- Grill the loaded plank over direct medium heat for 10 minutes, with the lid closed. Add the marshmallows to the sweet potatoes and continue to grill over indirect medium heat until the marshmallows darken and the sweet potato is heated through.
It’s a great way to with up your usual sweet potatoes dish for the upcoming Holiday season.
Let me know if you give it a try. Read the full original article here.
Being an outdoorsman you have to pretty handy in order to survive in worst case scenarios. It’s always better to be over prepared than underprepared when venturing out on trips in the wilderness. Here are 4 tips to keep in mind.
- Re-waterproof your coat.
- Wash your sleeping bag properly.
- Make sure your tent is in perfect condition and repair any rips.
- Know how to build a snow shelter.
For more information please visit: Gearpatrol.com
As fall comes to an end and winter rolls in – it doesn’t mean it’s time to pack up the BBQ. If you’re like me you like to use it all year round. To make sure it’s tip-top shape after a full season of summer barbecues, here are some things you can do.
Summer is definitely prime barbecue season and it often gets used the most during the hotter months so once things start to wind down, it’s the perfect time for a deep clean.
With the change in season comes a change in recipes and fall is the perfect time to spice up your recipes with some new creative ways to do your favourite meats. Ribs and Pork are great for fall and with a quick search on the web, you’ll have a number of fall recipes at your fingertips.
- OUT WITH THE OLD
It’s a great time to freshen up on your barbecuing tools, from flippers to tongs, it’s nice to switch it up at the end of the season.
For more information read the full article here.
Grilling chicken can be a challenge. If you cook it too long it gets dry, but not long enough and you’re stuck with chicken that’s raw in the middle. The top 4 tips for grilling chicken perfectly every time are as follows:
Organic, or free-range chicken offers an obvious difference in flavour. It tends to be firmer, but not tough – it’s worth the extra dollars.
- Evening Out
Chicken breast can be tricky to cook because they often aren’t even all the way through. It’s often helpful to pound the chicken breast with a mallet or heavy pan to allow consistency when cooking.
Chicken without the bones cook well over direct heat, however, if the bones are still in the chicken it will take longer to cook so it’s best to use both indirect & direct heat.
- How to tell when it’s done?
Best way to tell without cutting it open is to wait until the internal temperature reaches 165 degrees Fahrenheit. Another way to tell is to cut into the center, and if the juices run clear, and the meat is no longer pink – it’s good to go!
To read more please visit the Weber article.
Practice makes perfect, and the same goes for cooking fish. The more times you grill it, more comfortable you’ll get with it. It’s best to start with firm fishes like salmon and swordfish and the more comfortable you get, you can start experimenting with softer fish.
- Don’t Overdo It
Less is more when it comes to grilling fish. As appose to soaking it in the marinade overnight, like you would with other kinds of meats – opt for a garlic butter or plain butter with seasoning. This will prevent mushy textures. Less flavor, and avoiding overcooking is the best bet when it comes to grilling fish.
- Feed the Fire
High heat works well when grilling fish. It creates a crunchy texture on the fish making It extra delicious. A good rule of thumb – the thinner the steaks, the higher the heat should be.
- No Flip-Flopping
Fish is known for sticking, so the less you move it the better!
- Quick Finish
It’s always best to grill longer on one side than the other. Finishing it off on high heat when you flip sides is key for the perfect fillet.
Read more here.
We all love casting out into the lake and reeling in a special treat in the heat of summer. As bluegills and sunfish grow, they become more difficult to catch, but thankfully Outdoor Life magazine has put together ten tips on how to be successful – no matter the size.
- Think Deep
Sunfish and Bluegill tend to settle in deep water for most of their lives where they are safe from panfish anglers. Focus on weedy areas and stable water conditions. Live bat and scented plastic is the way to go to catch these types of fish.
- Go off the Beaten Path
Don’t stick to what you know, go and explore areas that you wouldn’t normally explore. If you can opt for a paddle boat, canoe or kayak rather than a motorboat for even more success.
- Watch Your Weight
You don’t want to choose any bait that is too heavy that will fall to the lake’s surface too quickly. You want to give the fish the chance to see the bait and identify it as a source of food before it reaches the bottom.
- Keep it Fresh
The healthier and fresher your live bait is, the more likely you’ll be to catch a large bluegill or sunfish.
- Make Noise
Bluegill and sunfish love crayfish and they make noise. By mimicking this sound by spooling your reel with a thin line you will see an increase in catches from these creatures.
To read the rest of the Outdoor Life article on 10 Tips for Catching Giant Bluegills This Summer please click here.
Most people are confused regarding the differences between the Western Red Cedar and Eastern Red Cedar trees. The Western Red Cedar is also referred to as the Pacific Red Cedar, and the genus is Thuja. It is found mostly in the Pacific Northwest in the United States. It is located from sea level to an elevation of 7500 feet. Though it originates from the Pacific Northwest, there are imports in temperate climates such as Western Europe. Australia and New Zealand. This tree does not need much sunlight and can thrive in dense shade.
Fishing has long been a worldwide favorite sport and hobby that combines relaxation, nature, and the competition of catching something bigger and better. Canada offers many different fishing destinations, as proven by its reputation for high-quality fishing opportunities. While there are hundreds of destinations from coast to coast, here are four of Canada’s top fishing destinations.
Located in the western section of the northern Nunavut Province, Tree River has been dubbed the best arctic char fishery in the world. The arctic char is a specific type of salmon that has a world-record catch of thirty-two pounds. If you’ve never seen one before, arctic char is extremely easy to identify with a mix of dark green and deep red and orange and blue spots. Fishing for this elusive salmon is an adventure sure to fascinate.
Originally published on ScottZies.org. Read more here.
Meal planning is taught in school as early as 3rd grade. Students are shown an infographic that shows how much of each food category is needed on your plate each meal. From an early age we are taught what we need and how to get it but rarely do we focus on the years of evolution that led to the easy consumption of meat.
In the age of the caveman, communities relied on the strongest to hunt and provide food for all. At first, the hunters were equipped with sharpened sticks; as they evolved, they’re tools developed and hunting became less demanding.
However, by the early 1800s, the large buffalo, elk, and deer had been spread extremely thin. This lead to the development of European and British domesticated herds and flocks, such as pigs, sheep, and cattle, creating a more dependable food supply in the U.S. Ninety percent of the population lived on farms in 1800, compared to the two percent of today. Families would spend most of their time producing clothing, shelter, and food.
Originally published on ScottZies.com. Read more here.
It does not matter what type of holidays your celebrate, meat is always a staple meal unless you are a vegetarian. Yet every family and holiday is different in terms of what type of meat is served. Whether it is poultry or beef, the following are some of the most popular meat selections during various holidays for any family tradition.