RSS FeedPro Staff Member Robert Murphy
By admin | January 6, 2009
I am Robert Murphy. I was raised here in the Mesilla Valley of New Mexico. I started cooking in dutch ovens when I was 16 years old on the A. B. Cox Ranch. I was working there as a cowboy and would help Mr. Cox with some of the cooking, and he introduced me to the black pots. It really did interest me in the sense that you could fix such a fine meal in them. Little by little I became more exposed to cooking in Dutch ovens, and now cook in them as a trade, hobby, instructor, and caterer for parties.
I have never tasted anything that didn’t taste better cooked outdoors in a Dutch oven. We all have a fast pace life now, and by cooking outdoors with friends and family, it gives us a chance to slow down and enjoy what is around us.
I hope that the items you will find with in my website will bring joy to you and your loved ones. For me, there is no life like the Cowboy life, but I believe I speak for most everyone when I say, “about the only thing better than the fun and fellowship of outdoor cooking with your friends and family is eating what you have prepared”. Here is to good friends, good food, and family.
Sincerely,
Robert J. Murphy
“Tending the Pots”
Topics: Pro Staff - Robert Murphy, General Discussion | No Comments »
Happy New Year from Outdoor Chef Kurt
By admin | January 5, 2009
I recently aquired a new Camp Chef meat grinder that grinds 4 pounds per minute. I was anxious for my first try at meat grinding and sausage making. I washed all of the parts, and put it together. It was very simple and easy to do.
I then cut my meat into 1 inch chunks for ease of operation. The meat I was using for this project was Canadian Goose breats. For my fat I decided on bacon ends and pieces. To start I used the coarse grinding plate. The Camp Chef meat grinder put out an amazing product and I could not wait to season my meat and get to stuffing sausages.
I used the biggest stuffer as my casings were 2 inches in diameter and 10 inches long. One end of the casing was tied tight and I dipped them in cold water to soften them up. I seasoned my meat and stuffed my sausages full and tight, then tied the other end tight. You need to tie the stuffed end tight because the meat expands during cooking and smoking and will blow it open if it’s not tight.
I found my new Camp Chef meat grinder was an exceptional machine in ease of use and finished products, and can’t wait to use it for many more things. I plan to start making a lot of different types and sizes of sausages and will have some recipes in the near future.
Happy Sausage Making from Ourdoor Chef Kurt
Topics: Pro Staff - Outdoor Chef Kurt Ploetz, General Discussion | No Comments »
The New Year
By admin | December 29, 2008
As this time of year rolls around I can’t help but think about what changes I want to make in my life for the upcoming year. As always, eat better and exercise more are always the first on my list. But this year i’m really going to do it. I’m serious. 
But honestly, my biggest goal is to work on my food storage, and having the right items on hand in case of an emergency. It just so happens that I work at a great place, where I can purchase many items that I need. My Christmas present to myself this year was the Outdoor Camp Oven, and I can honestly say that I feel better just knowing that I have it. As we continue to hear more and more about our economy, I find myself thinking about what my family has if we really were to need it. So, now that I have a way to cook the food I am going to work on buying food to store it away. So there you have it, my New Years resolution.
What’s yours?
Topics: General Discussion | No Comments »
Colleen Sloan - Pro Staff Member
By admin | December 27, 2008
“Hi my name is Colleen Sloan owner of Log Cabin Grub. I have a difficult time telling on myself so I allowed Camp Chef to do so. If you would like any help please contact me at logcabingrub.com ” - Colleen
We have known Colleen Sloan for 14 years. While she may qualify for senior citizen status, you wouldn’t know it to watch her go. From Pioneer stock Colleen was destine to take cooking in cast iron to the west. Known for her easy read cook books and one pot meals; Colleen travels the west spreading the cast iron word. Her friendly “mom” like demeanor keeps filling up the seats where ever she teaches a class. Recently she traveled the Lewis and Clark route and her only disappointment was that she wasn’t there when they did it.
Certified in No-Trace Camping Colleen can be found cooking for a wedding two miles from pavement. Cooking for Back Country Rangers and Hunting Camps. Recently she has turned her focus to training children about the life skill of cooking outdoors.
While her focus for training has been cast iron, Colleen is pretty handy on any of the Camp Chef products and has done numerous trainings at dealers across the west. Recently one of our employees was present at a BBQ Colleen hosted and we quote, “some of the best steak that has ever crossed my taste buds”.
Safe in your travels Colleen!
Camp Chef
Colleen loves teaching the kids out to cook!
Topics: Pro Staff - Colleen Sloan, General Discussion | No Comments »
The Day After…
By admin | December 26, 2008
Hope everyone had a great Christmas Day, filled with lots of Camp Chef presents under the tree! I know that I was FINALLY able to open my Camp Oven! With all of this crazy weather going on all over the country I sure am glad that I have it now. Anyone else get some exciting Camp Chef items for Christmas???
Topics: General Discussion | 2 Comments »