Review: Red Feather Snowshoe Conquest

The Wait is over, the Redfeather Adult Conquest 25
is now available.

I had a chance to get my hands on the newest Conquest snowshoes, these are priced under $70 at Amazon and work great. They are so sweet compared to the regular snowshoe designs.

The frame is unbreakable in reasonable situations, I stood on the frame with two blocks on each end and stood on the middle.

These are Made In the USA

Mfg Specs:


CRAMPONS: Agressive toe and heel crampons are powder-coated to shed snow and ice.

FRAME: Injection-molded nylon | Grey

DECKING: Injection-molded nylon that’s been strategically reinforced using Finite Element Analysis for optimum strength-to-weight ratio.

BINDINGS: CROSS COUNTRY: Ultra-light made from Hypalon II and urethane straps which cinch down to any running shoe or light hiking boot for flexibility and large range of motion.

HINGE: Live-Action Hinge lifts the tail of the shoe from the snow with every step – for added mobility and speed.

Here is the copy from the Manufacturer with my comments:

Product Description
Redfeather's® Conquest 25" is an injection-molded adult snowshoe that was designed using FEA technology for exact placement of reinforcement structures to optimize strength and durability without adding weight. One size meets the needs of most casual snowshoers, and the shoe is molded with a raised tail for a more natural stride. It features an aggressive-grip heel plate and powder-coated crampons for added traction and snow shedding.

Injection molded snowshoes are the wave of the future!

these are GREEN products as well, Made from 100% recyclable Nylon!

NOTE: the specs show that these are good up to 175lbs, NOT TRUE they are great up to 210lbs. You may lose a little float but they can be used by the entire family.

Overall rating 5 Stars, these are very versatile!

Best place to buy: Amazon.com With Free Shipping Redfeather Adult Conquest 25




How does it stack up to the other brands:

Compared to: Tubbs Flex ALP 24- inch Men's Snowshoes
Well they look similar, These are a nice Snowshoe, Compact Design decks and the comfortable and secure ActiveFLEX binding almost 3 times the price. Nicer Binding.

Compared to:Tubbs Snowshoes Women's Frontier Snowshoes
These are a Women's popular snowshoe, nice again but really expensive in comparison.

Compared to: MSR Denali Evo Ascent Snowshoes
They say it is designed to Walk Easier: Tapered tip and tail make walking easier and more natural. Versatile: 6 Evo flotation tails (sold separately) allow you to fine-tune your snowshoes to meet changing conditions and pack weight. again 3 times the price and you have to buy something in addition for heavier users! what if it falls off in the snow.

Final Words

The best deal is the Redfeather Adult Conquest 25
they are just as good as the over $100 models for a lot less money.

if you have an item we didn't mention or compare, let me know fishgriller@yahoo.com

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Camp Chef Mountain Series Stoves

Camp Chef has a new series of stoves.

We are testing all of them this week and will be working at an Elk Camp in Eastern Oregon.




Guy from Camp Chef has a nice little video for you to watch.

here is the details on the stoves..

The Mountain Series Rainier Two Burner Stove includes a larger non-stick grill over the left hand burner. Plenty of heat and a removable grease tray make the Rainier a sure bet with any camping family.

Features:

* 1 - Elongated 12,000 BTU burner
* 1 - 8,000 BTU burner
* Stainless steel drip tray for easy clean-up
* Matchless ignition
* Convenient carry handle
* Non-stick aluminum grill
* Dimensions: 23.5" x 13" x 5.75"



Special product with Free shipping online at our Grill Store

Email you comments and ideas.
fishgriller@yahoo.com

Oysters on the half shell, grilled with an extra touch

Here is an Awesome new recipe from

OUTDOOR CHEF KURT"S super secret recipe book.

Start out with a dozen fresh medium oysters.

Put the oysters on a hot grill until they pop. Step One, get out your ingredients which include, lemon wedges, Tabasco sauce , melted butter, garlic powder or fresh minced garlic, bacon bits and cocktail sauce. Also fresh shredded Parmesan or sharp cheddar shredded.


Once your oysters pop,shell shuck them with an oyster knife making sure to keep the inside clean of shell bits or other debris.Now it is time to build your finished product.

Start out with the melted butter .

Pour a little on top of each oyster and a little in the inside shell for the liquor.

Then put a drop or two of Tabasco on each oyster according to taste.

Next squeeze a few drops of fresh lemon juice on each oyster.
Then sprinkle on a little garlic powder or fresh minced garlic on each one.
Pour on a little cocktail sauce and top with shredded cheese of your choice.

Final Step: put the oysters back on the grill for about 5 minutes till cheese melts and liquid forms in shell from all ingredients, called the liqueur. Then place oysters on a platter and prepare to have one of the best food experiences of your life. A glass of wine makes a great compliment to this dish, I recommend a nice Oregon PINOT NOIR as a good pairing to this dish.

Pinot Noir, Willakenzie 1st choice Triple Black Slopes, or the regular Willamette Valley is tasty. Try them tonight!

I hope you will enjoy this special appetizer recipe from OUTDOOR CHEF KURT




From The Field to the Grill

Online Grilling Site

Must have wine aerator from Amazon.com

I found a very worthwhile gift for anybody who serves red wine with steak.

Wow it really works.. Found this video that really shows it well.

Also best price on the web with free shipping.


The Vinturi Wine Aerator is the longest selling and most popular wine aerator on the market. I give this product a favorable review in this short clip.

Click to view!

Wine MUST HAVE GIFT

Why didn't I think of this!!!

Grilling steak tips...

Grilling Steak Tips – Win Hearts with Succulent Steaks
by: Chris McCarthy



Count the number of times you stared at the mere sight of grilled steaks and barbecues served on the table! Actually, it is all ‘the doing’ of the great Grilling art that gives BBQs and steaks their irresistible flavors and looks. You too can dish up lip smacking, shapely steaks if you follow some infallible steak grilling tips. By the way, grilling is not just a process, it is more about preparations and involvement, as you will understand from the following steak grilling tips:

Going ahead with the practical details of the grilling process, the first thing you will have to ensure is the quality of the raw material. Regardless of whether you are grilling fish or beef shoulders, tenderloin or sirloin steaks, the bottom line is fresh raw materials make the best steaks.

Steaks or fillets in the range 1.25 inches to 2.25 inches grill well. A little fat enhances the taste of a bar-b-q but too much of it causes the meat to shrink. Fat, likewise, adds to the palatability of the grilled steak, but then it also increases health risks. Therefore, a healthy tip would be to remove excess fat.

The next sets of steak grilling tips are regarding seasoning processes. You can season the steak with salt and pepper however, some prefer vegetable oil brushings along with salt and pepper seasoning or bbq rubs . Leaving the seasoning-coated steak for 30 minutes at room temperature will treat the meat, making it tender and augmenting its natural flavor. Two tablespoons of melted unsalted butter added to the seasoning will give the meat extra delicate flavor.

Now, getting down to the real grilling business, the first tip for you would be regarding the grill itself. You need to preheat the grill before placing the fish or meat steak. Follow this with oiling the grates if you are grilling some meat steak. For a fish steak, you can place a thin hole-poked foil on the grates, thus preventing the fish from sticking.

The most important section of steak grilling tips deal with ‘the doneness’ of the steak. A rare-done steak has tender, soft core enveloped in a seared outer layer. A medium-done steak is more evenly cooked with a brown exterior and semi-firm inner layers. Well-done steaks, on the other hand, are firm to the core.

The best way to ensure that a steak is cooked to your desired degree of doneness is to use a thermometer. Do not use forks or spatulas. They would puncture the steak causing the juice to flow out. A rare-done meat should be ready by the time the thermometer reads 140° on the Fahrenheit scale. Similarly, the ideal temperatures for medium-cooked and well-cooked steaks are 160° and 170° respectively. Remember, the cooking process continues even after you take the steak off the grill.

Equipped with these steak grilling tips you will be able to floor your guests. It would be worthwhile to keep some extra servings ready, for your guests might ask additional helpings of succulent grilled bbq sauce and steaks.


About The Author

At InsaneChicken's Hot Sauce Store Chris McCarthy will help you explore the world of gourmet hot sauce and bbq sauce from around the globe.

http://www.insanechicken.com/

Special product with Free shipping online at our Grill Store

The New ICEtrekkers are here....

The Wait is over, the ICEtrekker Diamond Grip is now available.

I had a chance to get my hands on the newest Diamond Grip Ice Cleats, these are not your girlfriends Yak Trax. They have much more bite and have a rubber top that will surely hold to your shoes or boots. They have improved the design from the ULTRA TREKKERS which looked cool but tended to roll and not hold like these.

This new design has a Diamond bead that heavy duty like a link in a car snowtire, it is designed to spike into the Ice or Snow...

Here is the copy from the Manufacturer with my comments:

The greatest innovation in Ice Cleats is the Diamond Grip Chains

Great on Snow, packed Snow, and Ice High performance Ice Trekkers

Sturdy rubber sling designed to hold to your shoe and maintain flexibility in sub zero temperatures.

ICEtrekkers are the ultimate ice cleats

I think they said it all, they may have forgot it looks cook also!

Best place to buy:
ICEtrekkers Shoe Diamond Grip AMAZON get FREE SHIPPING!

_________________________________________

How does it stack up to the other brands: Kahtoola Microspikes

Well they look similar, I am not getting the red, it looks like they are also twice the price.
__________________________________________

Compared to: Yaktrax Pro Traction Cleats for Snow and Ice

These look a bit more light duty, I have put these on they are more for the Car to the front door and not for any activity or walking. Is it just me or does this look like "Hannibal Lectors" Mask!

___________________________________________

Compared to: ICEtrekkers Shoe Chains NEW

These are a great deal for a Under $20 Chain with a quality rubber strap top that will stay on your shoes. These are not as grippy as the diamond grip but a nice price!

____________________________________________

If you are out in the Snow - Ice - Freezing Rain - or just want to have a pair in the glove box for emergency, Chef Kurt says "better safe than sorry" if you have an item we didn't mention or compare, let me know fishgriller@yahoo.com

www.fishgriller.com

And dont forget the store is powered by AMAZON.COM

Deserts on the Dutch Oven Camp Chef Style

OUTDOOR CHEF KURT gave the kids at WILD WINDS RANCH a clinic on dutch oven cooking by making a couple of baked items.

I fired up the briquettes and got them going .


We used a double batch of brownie mix and a cherry chip cake double batch too.

Just oiled up my dutch oven pots good and warmed them up good and then poured in my mixes.

The kids almost got in a fist fight over who was going to lick the bowls.

Then I put my briquettes on top and bottom and waited for the magic to happen.

It took less than an hour and I had 2 beautiful baked dutch oven cakes .

The kids were very interested to taste the finished product so I iced and wrote on the cakes and it was game on .

the kids LOVED the cake and brownies so we taught them a little about dutch oven cooking they can use for a base of info when they want to try it for themselves.

OutdoorChefKurt Fishgriller

New travel our best deal finds CLICK


From The Field to the Grill

www.onlinegrilling.com

Review: Gear Test Northstar Duffle bags, real Heavy Duty!

The Nice folks over at Northstar Sports in California, are getting into BBQ grill covers and currently have a great line of Duffle or Gear bags and the Gator bags.

They are going to be also reviewed this month. We received samples of the Gear Bags to test and they are super heavy duty and can hold a ton of stuff.

Here is a sample of the review, more at Onlinegrilling.com

Northstar Sports Duffle Gear bags

Gear Bags Northstar Sports is based out of California. They are making a better gear bag that will hold up to years of abuse! all heavy duty from top to bottom.

We are going to review two more new items they have a HD grill cover and a Gator Bag
Features: SD Sport Gear/Duffle bags

* Two Sizes in the Medium gear bags 12 x 24 and 14 x 30
* 1050 HD Tuffcloth
* Giant #10 zipper
* Wrap around straps

Overall Rating 5/5

Why do we like it?

These are designed to be multi function universal bag, not a lot of flash and logos, just quality rugged construction, The 1050 HD Tuffcloth looks ready to hit the battlefield, it reminds me of the first time we saw Ballistic cloth, without the high price.

I always like a jumbo (they call it construction grade) zipper because you can always stuff one more item in the bag.
What would we change on it?

Our testers liked the larger 14 x 30 size because it was small enough to store away and the 12 x 24 bag felt a little bit short for a weekend trip. However, the kids could easily use this as a overnight bag.

Overall it was a great bag and the price was nice.
Where can I get One?

It is available at many larger independent Sporting Goods stores, not yet at Amazon.com

Get current pricing and dealer information

NORTHSTAR WEB PAGE


I also posted a picture of the gator bag on the top, it has a "always open" system to fill it up easily!

Steak Myths......... not a truck article!

Article and recipe from June 2009 newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing



THE SIX MYTHS ABOUT GRILLING STEAK


There are a number of myths concerning how to cook a great steak, T-bones included. So let’s separate fact from fiction.

Myth number 1: Let the steak warm to room temperature before grilling.

Bad idea. Meat at room temperature is a formula for microbial disaster. Steakhouse pros keep their meats ice-cold and bacteria-free until the moment of grilling.

Myth number 2: Salt toughens steak, so don’t salt before grilling.

On the contrary, a generous dusting of salt (kosher or coarse sea salt) and cracked black peppercorns right before grilling gives you the rich flavor and savory crust characteristic of a great steakhouse steak. So, season the steak right before it goes on the grill. Do not, however, season a steak hours ahead, or the salt will draw out the juices and make the steak dry.

Myth number 3: A barbecue fork is the proper tool for turning a steak.

Wrong. The only purpose served by puncturing a steak with a fork is to drain out the flavorful juices. Always use tongs when turning a steak.

Myth number 4: Turn the steaks often.

False. Most of the world’s meat masters turn the steaks only once. Why? This helps achieve a better crust.

Myth number 5: The best way to check for doneness is to cut into the steak with a knife.

False. Again, the last thing you want to do is cut or puncture the meat. For the same reason, don’t buy Dad one of those temperature-reading barbecue forks for Father’s Day. The best way to check for doneness is to use the poke test: Press the thickest part of the steak with your finger. When the meat is rare, it will feel soft and squishy. When medium-rare, the meat will feel semi-soft and yielding. When medium, the meat will yield just a little, while when well-done, the meat will feel hard and springy. Not that we advocate serving a T-bone (or any steak) well done.

For really thick steaks, use an instant-read meat thermometer. Insert it through the side of the steak to get an accurate reading. Here are the temperatures that define varying degrees of doneness:

Rare: 125 degrees F
Medium-rare: 145 degrees F
Medium: 160 degrees F
Well-done: 180 degrees F

Myth number 6: Steak tastes best sizzling hot off the grill.

False: A steak hot off the grill will be dry and leathery. You should let all grilled steaks (all meats, actually) “rest” for a couple of minutes on a hot platter. This allows the meat to “relax,” redistributing the juices. The result: a more tender, succulent steak.


I love steak!

Here is a recipe from the same newsletter:


SALT-CRUSTED T-BONES

Source: Steven Raichlen
Method: Direct grilling
Serves: 4 generously

4 T-bone steaks, each about 12 ounces and cut 1-1/4 inches thick
2 cups rock salt or very coarse sea salt

Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.

Arrange the steaks on the grate and sprinkle the top with a 1/4-inch layer of salt. Grill the steak until the bottom is darkly browned and beads of blood start to form on the top, about 5 minutes.

Turn the steak over (some of the salt will fall into the fire—it’s supposed to). Sprinkle another 1/4-inch layer salt on top of the steak. Continue grilling until the bottom is again darkly browned and the steak is cooked to taste—4 to 5 minutes more.

Turn the steak on its side with tongs and whack it with the back of a knife to knock off the excess salt.

To serve, transfer it to a cutting board and let it rest for 2 minutes. Cut the meat off the bone. (Return the bone to the fire to char it, then serve it separately.) Cut the now boneless steak crosswise and slightly on the diagonal into 1/2-inch thick strips. Serve with a well-aged Rioj a and get ready for some of the best steak you’ve ever tasted.

Recipe and Article from Website Newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.

We like to rest it in a little Garlic/Ginger/LiteSoy/butter mix and flip it in the middle of the rest period.

Gotta go eat!


No trucks here just great Steak today....

Green Minimal packaging at Amazon.com

What a great idea,

Amazon.com has come up with a packaging option where they don't give you the regular retail packaging that is Hard to open and not very environmentally friendly.

Here is the page Easy package GO GREEN

many of the items on this page get free shipping on $25 and that is the best around.

Check it out and let me know if you find something new.

KELLY

Espn Erin Andrews Video Peephole Leaked.mpg HOW STUPID IS THIS! Top News Story of the day!

We usually just talk about cooking here, but had to laugh today when I saw how much attention people are giving to the ESPN girl getting caught nude through a peep hole.

Just about any issue should be more important than this!!

How about a recipe from Chef Kurt: Now that should be news!


Best Steak Grilling Recipe
(Best Steak Grilling Recipe. Don't eat a steak at a steakhouse again.)

Preparation Time: 20 Minutes
Number of Servings: 4-6
Nutrition Info: Just tastes good!!



Ingredients:
1-2lbs Top Sirloin or Petite Sirloin
Fresh Garlic minced
Fresh Ginger minced
1 tbs. Lite soy sauce
1 tbs. Real Butter
Ground pepper
Sea Salt or Real Salt or Sea salt with garlic.

Directions: Heat Grill to hot as it get or 450 let steaks sit for 1/2 hour so they are not cold enough to lower the grill temp. Coat both sides of the steak with the salt. (don't worry it wont be salty) Use a casserole style pan and put together all other ingredients (except Salt and Steak) Put steak on grill all at same time close lid and wait 90 seconds, flip them wait 90 more seconds. Turn off grill. Wait 90 seconds and pull off for rare. Wait 45 more seconds for Med Rare. This is how you should be eating steak. IF you need more cooked flip and stack them for up to 3 more minutes. Now pull them off and put them one at a time in the pan soaking both sides on each steak. Foil on top and wait 5-6 minutes. I like to flip them again in the pan to get the sauce all over them and cut each one in 4 pieces.


They can sit a few more minutes and serve... These will have great flavor from the Ginger and Garlic and you will never want to eat steak any other way.... Don't puncture the meat when flipping or pulling off.

The meat needs to sit after it is seared.

Just having Fun, fishgriller@yahoo.com


Visit our store at www.onlinegrilling.com

Eat Rare Meat!

After cruising around the web today, looking for new things, I came across a statement in Wiki on the category Grilling.

Well here it is:

People who eat medium-well or well done beef were more than three times as likely to suffer stomach cancer as those who ate rare or medium-rare beef...

Yep I don't know why or how but this is true...

The next time you ask for your steak well done thinking it is better for you... think again before you kill all the flavor and TRIPLE your cancer risk....

If you wait long enough you will find every food has a positive and negative.

Shop With Kelly....

Chef Kurt cooking at the BIG R store in Redmond, OR

OUTDOOR CHEF KURT was on the move again with a

CAMP CHEF demo at the BIG R in Redmond Oregon.


I decided on SLIDER BURGERS and FRENCH FRIES for my samples.

WE set up near the side door with my CAMP CHEF STOVE OVEN COMBO to warm up my burger buns.

I fired up my BIG GAS GRLL 3 with my 2 burner GRILL BOX and got some slider pattys on the grill.

Then I started up my CAMP CHEF SINGLE BURNER 60 thousand BTU COOKER and got to heating up my peanut oil for the french fries.

The sun was blazing hot and so was the french fry oil.

The fries came out golden brown and with a little CAMP CHEF GRUB seasoning were ready to eat .

The buns were warm and the pattys were sizzling so we started folks sampling and they loved the SLIDERS.

We served 130 baby burgers and fries and the customers loved them .

Big R plans to have OUTDOOR CHEF KURT go to all of their stores and do demos on a regular basis as they want to increase CAMP CHEF sales.

www.onlinegrilling.com

Clearance deals on Amazon

Ok, Not everyone knows this but you can go direct to a page on Amazon.com that just gives you the clearance Items in sporting goods.

This link will take you to that page.


Amazon Clearance Only Sporting Goods

Good luck and if you find a deal let me know through the comments section of this page.

Thanks and have a great day


Shop with Kelly and find the deals

STEAK FROM HELL MESQUITE GRILLED STEAK WITH FIRE-CHARRED TOMATO SALSA

STEAK FROM HELL
MESQUITE GRILLED STEAK WITH FIRE-CHARRED TOMATO SALSA


This recipe comes from an unassuming steakhouse in Juarez, Mexico, called Mitla. Mitla’s steaks owe their extraordinary flavor to the fact that they’re cooked over blazing mesquite logs. You can approximate the flavor by tossing a couple cups of soaked mesquite chips on a backyard barbecue grill. The fire-charred salsa reinforces the smoky flavor of the beef.

Source: The Barbecue! Bible by Steven Raichlen (Workman, 2008)
Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.

STEAK FROM HELL
MESQUITE GRILLED STEAK WITH FIRE-CHARRED TOMATO SALSA
Method: Direct grilling
Serves: 4

2 to 4 chiles de arbol (4 give you a nice heat)
2 large ripe tomatoes
1/3 medium onion, sliced
1 clove garlic, sliced
3 tablespoons coarsely chopped cilantro
1 to 2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
4 T-bone steaks or sirloin steaks (each about 3/4-inch thick)
4 large or 8 small flour tortillas

You’ll also need:
2 cups mesquite wood chips, soaked in cold water to cover for 1 hour, then drained (optional)

Soak the chiles in a bowl of warm water until pliable, about 20 minutes. Meanwhile, set each tomato directly on a gas stove burner and roast it over high heat until the skin is charred and blistered on all sides, 6 to 8 minutes in all. (Or do the tomatoes in a previous grilling session.) Transfer the tomatoes to a plate and let them cool.

Drain the chiles and remove the seeds if you prefer a milder salsa. Place the chiles in a blender with the cooled tomatoes and the onion, garlic, and cilantro, and process to a coarse paste. Add the lime juice and season with salt and pepper to taste. Transfer the salsa to a serving bowl.

Set up the grill for direct grilling and preheat to high. If using a gas grill, add the wood chips (if using) to the smoker box before preheating.

When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Salt the steaks generously on one side. Arrange the steaks on the oiled grate, salt side down, and grill, turning once with tongs, until cooked to taste, 2 to 4 minutes per side for medium-rare. Transfer the steaks to a platter and let rest for 3 minutes.

Meanwhile, arrange the tortillas on the grate and grill until soft and pliable, but not browned, about 20 seconds per side. Serve the steaks with the tortillas and the salsa on the side.


please try this recipe and post a comment to how it goes....




Now I am Really hungry..

Chef Kurt Cooking at the Day after reception in Colorado....

The party started early the next morning after the reception with water skiing and tubing and eating on the Shaw family private lake.

OUTDOOR CHEF KURT was up and cooking for a bunch of hungry campers.

A ham and cheese scramble, bacon, and hash browns for breakfast gave strength to the waterskiers ant tubers to hold on tight to the rope.

Then a lunch of 1/2 pound burgers hot dogs and 2 kind of brats with all of the trimmings including baked beans,sauted onions and mushrooms.

Then after an afternoon of fishing, jet skiing, tubing, swimming , and water skiing everyone was hungry for a Mexican fiesta dinner with steak and chicken fajitas, tacos and burritos. We finished up with apple and peach pie with vanilla ice cream for dessert and then a surprise fireworks show that had us all cheering and yelling with delight.

OutdoorChefKurt

From The Field to the Grill



fishgriller@yahoo.com

Cooking for the 4th CHEF KURT style.... Food for all and seconds too!

OUTDOOR CHEF KURT just got back from his biggest event ever.

I traveled almost 3000 miles in my truck round trip to Longmont Colorado from Redmond Oregon loaded to the top of the truck.

I had all of my smokers and grills and ovens and all of my other supplies. It looked like we were moving a restaurant!

The reception was at a private farm called Anderson Farms, where they have big events.

I was cooking all of the meat and poultry for a group of 250 people.

77# of black Angus prime rib, which I butchered up to make ribeye steaks ,
60# of baby back ribs rubbed and seasoned and wrapped in foil, then
55# of whole chickens that I cut into quarters and made a secret marinade for were prepared the day before to marinate overnight and be grilled and smoked the next day.

It was so good, we have a bunch more pictures from the next day.

And guess what it is off to the Wild Winds Ranch for the kids camps for the next two weeks.

I am available for a Central Oregon wedding reception and will hopefully be doing a Camp Chef Demo at Big R this weekend.

Until then, from the field to the grill....

Chef Kurt fishgriller.com

fishgriller@yahoo.com