Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

REVIEW: Broil King Q-Lite™

Posted by Caveman Cooking on August 3, 2015

Broil King Q-Lite™
This is the first of five reviews & giveaways we will be conducting as part of the Summer Grilling Review & Receive Series. At the end of this report are all the details of how you can win the item we are field testing this week. Be sure to read the rules.

Broil King Q-Lite™How many times have you been grilling at night trying to flip a burger or, worse, trying to turn a beef roast or baste some spare ribs, with one hand while trying to wield a flashlight with the other? Not the easiest of tasks. Even if your barbecue or smoker is placed in a well lit area, getting balanced full-field light on the entire cooking area can be difficult at best. Enter the Broil King Q-Lite™ to illuminate your outdoor culinary cooker!

It’s billing claims the five super-bright LED lights are designed to give off ample clean light in order to see your fire-cooked fare no matter what the lighting conditions are. The Q-Lite’s 3-way, 360° pivoting design and four different OEM attachments make it a truly universal tool that will fit your outdoor kitchen no matter what brand or model you may have. Plus, it’s durable, weather-proof body ought to give you years of reliable service. The package even includes the necessary three AA batteries!

Light Unit Clicks-in Securely To AttachmentsLofty goals, to be certain. But, how does it perform in the real world. In a word, flawlessly. Though, let’s not let the entire cat of the bag yet. As you can see, the light and it’s accompanying accessories are neatly packaged. However, upon opening the Broil King Q-Lite™, the one thing we felt was missing was any sort of instructions. Granted, anyone with half a brain should be able to figure out how to unscrew the top of the unit in order to install the batteries, as well as discover which attachment is right for their needs. Yet, we are simple Neanderthals, and feel instructions are always good for those of us with less than 50% cranial capacity.

Once we realized that the adjustable round attachment (which comes with four replacement grippers) was the right choice, we attached the light unit. We were pleased that the two didn’t just slide together but, rather, the light actually clicked-in for a sung secure connection to the attachment. Of course, we tried the connection with the three other attachment possibilities and it firmly clicked-in with those, as well.

The Q-Lite™ Is Ergonomically SizedThe light easily attached to the hood handle of our Broil King Baron 440. The click-adjustable clasp of the round attachment readily tightens to the desired grip level, and is just as effortlessly released to remove or reposition the light. The Q-Lite™ is ergonomically sized for a sleek look while attached to the grill, and placed so as not to interfere with it’s operation. Such as opening and closing the storage doors or grill hood, or turning the burner controls.

We know that all sounds great. However, you are likely wondering how the light actually works. While the Q-Lite only has a single light level output, it is more than enough to give you a clear view of how your meal is doing across the entire cooking surface. With it’s functional positioning options it is simple to have the light placed for optimal field of coverage. The Q-Lite™ Easily Illuminates Entire Grill SurfaceAlthough dark had not set in by the time we had finished cooking the test meal for another accessory in the Summer Grilling Review & Receive Series, you can clearly see from the picture that details of the grill grates, and remains of the chicken and ribs we were cooking, are plainly visible. FYI, this photo was taken with our phone’s camera in “Normal” mode with no flash, and there has been absolutely no post-production alterations of any kind. Yeah … the light’s that good!

While we are deducting half a club for the lack of instructions, and the fact that there could be one or two alternate light levels, this Broil King BBQ light is an awesome tool that should be in your grilling accessory arsenal. In fact, once you pop one of these onto your grill, you’ll wonder why you have suffered fumbling for that flashlight and doing the one-handed flip for so long. Even if you’ve perfected or prefer the single-armed grilling game, you’ll now have a hand free for a cold beverage. Uh huh … this Caveman is always thinking! :idea:

MSRP – $32, seen online as low as $17

Cave Club Rating: 4.5 Clubs
Cave ClubCave ClubCave ClubCave Club1/2 Cave Club

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

WANT TO WIN A BROIL KING Q-LITE™?
This Friday 8/7/2015, one lucky person will win their own sample of the Broil King Q-Lite™! To enter, you’ll have to read the above review here on the C3 blog and comment below with the words “I WANT ONE” by 11:59:59PM PDT this Thursday 8/6/2015.
Want additional entries? It’s simple! Gain an additional entry when you “Like” Caution: Caveman Cooking on Facebook, and another each when you follow us on Twitter and Instagram. You’ll also gain another entry when you like Broil King on Facebook, and another each when you follow them on Twitter and Instagram. Plus, one more entry by “Sharing” our Facebook link to this week’s review of the Broil King Q-Lite™. Of course, if you already like or follow us on those sites you will automatically receive those entries … just let us know your names on those sites in your comment below. That’s 8 total entries up for grabs to give you a a better shot of winning. Be sure to read the contest rules.
Good luck!

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This review originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Tools & Tips, Contests & Giveaways | Tagged: , , , , , , , , , , , , , , , | Leave a Comment »

Summer Grilling Review & Receive Series

Posted by Caveman Cooking on July 29, 2015

Summer Grilling Review & Receive Series ProductsCaution: Caveman Cooking and Broil King are proud to announce the Summer Grilling Review & Receive Series! For the next five weeks, each Monday (starting this coming Monday 8/3/2015) we will review one of Broil King’s fine collection of grilling accessories. On Friday of each week during the series, one lucky person will win their own sample of that week’s accessory!
I know what you’re saying. “Cave! How did this come to be? And, how do I win?” The answer to the first question is that the fine folks at Broil King liked our review of their Baron 440 Grill so much, they asked if we would be willing to review some of their BBQ accouterment. Of course, we were raring to go. But, we thought some of you might like to try them out, too. The BK clan thought that it was an excellent idea.
So, to gain an entry to each week’s giveaway, you’ll have to read the review here on the C3 blog and comment with the words “I WANT ONE” by 11:59:59PM PDT on the Thursday of the week the item is reviewed. Want additional entries? It’s simple! Gain an additional entry when you “Like” Caution: Caveman Cooking on Facebook, and another each when you follow us on Twitter and Instagram. You’ll also gain another entry when you like Broil King on Facebook, and another each when you follow them on Twitter and Instagram. Plus, one more entry by “Sharing” our Facebook link to that week’s review. Of course, if you already like or follow us on those sites you will automatically receive those entries … just let us know your names on those sites in your comment. That’s 8 total entries up for grabs to give you a a better shot of winning. Be sure to read the contest rules.
Good luck!

Posted in Contests & Giveaways | Tagged: , , , , , , , , , , | 2 Comments »

Summer Grilling Review & Receive Series Rules

Posted by Caveman Cooking on July 29, 2015

Summer Grilling Review & Receive Series ProductsNo Purchase or payment of any kind is necessary to enter or win. A purchase will not improve your chances of winning. You have not yet won. Odds of winning are dependent on number of entries. The sponsors of the sweepstakes are the Caution: Caveman Cooking (C3) website and Broil King© aka ©Onward Manufacturing Company Ltd. (BK) (collectively, the “Sponsors”).
Entries for this contest are only accepted online. To enter, visit http://cavemancooking.net and reply to each week’s post reviewing (one review per week for five [5] consecutive weeks) one of BK’s grilling accessories with the words “I Want One” to receive one “Original Entry” into the grand prize drawing. Additional “Bonus Entries” may be obtained as follows: An additional single (1) entry by following Caution: Caveman Cooking on Twitter, and another single (1) entry by following Broil King on Twitter (must have a valid Twitter account to follow and receive these entries). An additional single (1) entry for following Caution: Caveman Cooking on Instagram, and another single (1) entry by following Broil King on Instagram (must have a valid Instagram account to follow and receive these entries). An additional single (1) entry for giving a “Like” to the Caution: Caveman Cooking page on Facebook, and another single (1) entry by giving a “Like” to the Broil King page on Facebook (must have a valid Facebook account to “Like” and receive these entries). And, an additional single (1) entry for “Sharing” Caution: Caveman Cooking’s Facebook link to that week’s review (must have a valid Facebook account to “Share” and receive this entry). A valid WordPress account, or other WordPress accepted form of login, is required for all entries. You must also provide a valid e-mail address as part of your WordPress sign-in for account verification and all contest-related communications. “Bonus Entries” may only be obtained if the “Original Entry” has been properly completed. There is a maximum of seven (8) entries per entrant, per contest (one “Original Entry”, seven “Bonus Entries”). You must list in your comment/reply all bonus entries you are seeking to qualify for in order for them to be valid for the drawing. Online entries will be deemed to have been submitted by the C3 visitor at time of the entry. Entrant must put all entry methods into ONE single comment/reply … multiple comments/replies will not be accepted!. If multiple comments/replies are submitted, only the first comment/reply will be accepted for entry into the drawing.
The C3 staff will randomly draw the winning entries after the submission period ends. The selection of the winning entries are at the sole discretion of the C3 staff and may change at any time up until an official announcement of the winner is made. When the winner is notified by e-mail, the winner must reply with all contact information requested within three (3) days from the date the notification e-mail was sent, or another winner may be selected. Winner must sign and return an Affidavit of Eligibility and Release of Liability within 3 days of receipt. In the event of noncompliance within 3 days, an alternate winner may be selected. Winner selection is under the supervision of Sponsors, whose decisions are final. Only one (1) winner will be selected for each prize available: Week 1 – Q-Lite, Week 2 – Pork Claws, Week 3 – Rib & Week Roast Rack, 4 – Chicken Roaster With Pan, and Week 5 – Pizza Stone Grill Kit. Once an entrant is chosen for a prize they are immediately ineligible for any other prizes offered in this contest. Only one (1) prize per winner.
Only residents of the 50 United States, District of Columbia, and Canada who are 18 years of age or older are eligible. Employees of Sponsors and members of their immediate families & household members are not eligible. Sweepstakes subject to all federal, state and local laws and is void wherever prohibited by law. Any prize or prize notification returned to Sponsors as undeliverable may result in the awarding of the prize to an alternate winner, which will be the next entrant selected. By acceptance of prize, winner allows use of their name, photograph or other likeness, testimonial and other biographical information for any and all purposes, including, but not limited to, advertising, trade and/or promotion on behalf of Sponsors, without further compensation, unless prohibited by law. Submission of entry constitutes permission for Sponsors to use entrant’s submitted information and photo for marketing and promotion purposes, without any compensation, subject to Sponsors’ privacy policies unless prohibited by law. Winners are solely responsible for any applicable federal, state, or local taxes due as a result of their participation in this contest.
CONSUMER DISCLOSURE
No fee to enter. You have not yet won. You may not enter on this page – you must go to each actual review post in the Summer Grilling Review & Receive series on Caution: Caveman Cooking to enter. Prizes are not transferable or redeemable for cash. Taxes on prizes are winners’ responsibility. Sponsors may substitute a prize of equal or greater value due to unavailability. The entry deadline for this promotion is 11:59:59 PM PDT on the Thursday of the week each review is published. Void where prohibited.

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net.

Posted in Contests & Giveaways | Tagged: , , , , , , , , , , | Leave a Comment »

Killer Queso (Cheese) Tamales

Posted by Caveman Cooking on May 14, 2015

Killer Queso (Cheese) Tamales
While this is a labor intensive recipe, and I’m all about the easy, it isn’t a very difficult dish to pull off. Besides, if you gather the whole Caveclan together for an assembly line when it comes time to actually fill and roll the tamales, it goes by very quickly. Plus, when you finally unwrap one and take a bite, you’ll forget about all the steps involved!

INGREDIENTS

Masa (Dough):
3 Cups Tamal (Instant Masa Mix)
3 Cups Vegetable Stock
1 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
1 1/3 Cups Vegetable Shortening
3/4 Teaspoon Cayenne Pepper

Relleno (Filling):
10 Ounces Mexican Melting Cheese – Shredded (I prefer Manchego or Oaxaca; can substitute Jack)
1/2 Cup Canned Chilies – Diced
1/2 Cup Salsa Verde

1 Package Hoja (Dried Corn Husks)

RECIPE

Cover the Hoja (corn husks) with cool water for 30-40 minutes. When thoroughly soaked, squeeze excess water out then place into a colander to allow rest of excess water to drip out. Do not let the husks dry completely – they must be moist and pliable when wrapping the tamales.
HINT: Place a heavy plate on top of the husks so that they stay completely submerged.
Soaking The Hoja (Corn Husks)

Place shortening into mixer and whip it until silky (3-4 minutes). Yes, Devo fans. I said, whip it. Whip it good!
Whipped Shortening

Meanwhile, place all the dry ingredients (Tamal, baking powder, salt, cayenne pepper) into a large mixing bowl and whisk together.
Dry Ingredients

Add vegetable stock to dry ingredients. Using your hands, mix well until evenly distributed.
Dry Ingredients With Vegetable Stock

Add ingredients from mixing bowl to whipped shortening. Again, whip it until smooth and creamy (3-4 minutes). And yes, again, whip it good!
Whipped Masa (Dough)

In the interim, place shredded cheese, diced chilies, and salsa verde into a medium mixing bowl and fold together until completely mixed.
NOTE: Believe it or not, now the real work begins! Gather your minions, if you can … or pop open the beverage of your choice and get ready to roll.
Cheese, Chilies, and Salsa Verde

Place one of the large Hoja (husks) on a flat surface and spoon about 2 tablespoons of the masa (dough) onto it. Now, this is where some tamale veterans may cringe, but I have found that this next step makes things go much faster and smoother. Take a small piece of plastic wrap and place it over the masa. With your hand, smooth and spread the masa out evenly, leaving several inches from the bottom of the husk, a couple inches from the top and far edge, and less than an inch from the near edge. The masa layer should be about 1/4″ thick. Remove the plastic wrap and set aside to use again. Then, scoop about 2 tablespoons of the relleno (filling) into the center of the masa.
HINT: If your Hoja are on the smaller side, just overlap two of them by a few inches to make one big leaf. Use a rubber spatula to spread a little masa on the near edge of the bottom husk to act as “glue”.
Making Tamales: Steps 1, 2, and 3

This is where a history of being a Rastafarian, or a teenager in the 1960’s, comes in handy. Take the near side of the Hoja and fold it over the the far edge. With your fingertips, lightly press the edges of the masa down to seal in the relleno. Then, while holding down the far edge of the husk, push down and draw back the near edge of the husk an inch or two so that the filling forms a sealed tube, of sorts. Now, fold up the bottom (narrow) end of the Hoja, making sure it is snug up to the bottom of the filling. Finally, roll the entire thing away from you, over the remaining flap, and …
Making Tamales: Steps 4, 5, and 6

… BOOM! You have a tamale!! Most folks say tying up the open end of your tamale is optional. But, with cheese tamales, the relleno has a tendency to bubble out, especially if you haven’t sealed in the masa well on the top end. Tying them up with a strip of Hoja not only solves that problem, but it also make them look better!
Finished Tamales

Once you have formed all of your tamales, fill the bottom of a large steamer pot with water, place the steam insert into the bottom, and cover it with several Hoja leaves. Stack the finished tamales standing up in the steamer. Bring the water to a boil and cover the steamer, allowing the tamales to steam for about 30-35 minutes.
HINT: You’ll notice that the one tamale I didn’t tie up leaked out the top. Which is why I strongly urge you to give them the “50 Shades Of Grey” treatment.
Steamer, Raw Tamales, and Steamed Tamales

When you think they are done, remove one to test. When it has cooled sufficiently, unwrap it and enjoy. If it has steamed sufficiently, remove the rest from the steamer. Serve with avocado, guacamole, pico de gallo, salsa, rice and beans … you name it! These also freeze very well for future use. Just re-steam them or nuke ’em in the microwave, once they have defrosted.
Killer Queso (Cheese) Tamales

For those of you who are dedicated carnivores, don’t worry. I’ll be posting up the carne (meat) version of these tasty bundles very soon!

Prep Time = 60 minutes
Cooking Time = 30-35 minutes
Makes 22-24 Tamales

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Appetizers, Christmas, Holidays, Latin, Main Course, Vegetarian | Tagged: , , , , , , , , , , , , , , , , , | 2 Comments »

From our family …

Posted by Caveman Cooking on December 23, 2014

… to you and yours, a wish for the very best this Holiday season, and always!
2014 Holiday Card

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Christmas, Hanukkah, Holidays, New Year's | Tagged: , , , , , , , , , , , | 2 Comments »

REVIEW: Broil King Baron 440 Grill

Posted by Caveman Cooking on December 12, 2014

Summer Grilling Review & Receive Series

Check out our Broil King Grilling Accessories Giveaway!

Broil King Baron 440
When my Char-Broil Commercial Series stainless steel grill imploded (literally) after just three years of service (yes, I kept it covered), I decided it was time to step up to a better outdoor cooking station. Yet, at the same time, I wasn’t willing to pony up for the 4-figure price tag of the Webers and other premium grills. My other prerequisites were that it had 4 burners and a side burner.

As usual, I did some hardcore research, both, online and in person and found that the old adage, “They don’t make ’em like they used to” really held true. Especially, in the low to mid price range. The hoods were light and flimsy, the burners made of cheap Chinese aluminum, and the casting of the fire boxes was shoddy, at best. No wonder most grills don’t make it through more than a few seasons of use anymore.

Then, I stumbled upon the Broil King line while walking through my local Lowe’s store. After feeling the made in the USA and Canada quality, and later discovering that Broil King was made by the same company that has been the sole Weber distributer north of the border since 1986 and producer of the renowned Broil-Mate line since 1989, I decided to take the plunge on their Broil King Baron 440. In fact, my first thought was that it looked like a Weber on steroids … more on that shortly.

Putting together a Broil King Baron 440Being a hands-on type of Neanderthal, I opted to save the $50 offer for store assembly and put it together myself. I unpacked the box and followed the easy directions. Although, the instructions stated it was a two-person job, I found it to be quite easy flying solo – EXCEPT when mounting the cast iron firebox onto the cart frame! That really needs a second person to do it properly, safely, and without damaging your new grill. Total assembly time was 2 hours. Though, an added pair of Cavehands for the entire process would have reduced that a bit.

Features of Broil King Baron 440By putting it together, I really got to appreciate some of the features and appointments of this bad boy. The recessed 10,000 BTU side-burner, which closes flush with the shelf giving you added workspace when not in use, comes near flush when open allowing for the use of bigger pots and pans than other grills can fit. The thermometer, which in my tests was very accurate, is large and ergonomically embedded into the Broil King logo. The locking casters also come with adjustable leveling feet, which is great for uneven surfaces under the grill. All the components of the Baron 440 fit and sit well, coming together flush, to give it a rock solid appearance and feel.

Appointments of the Broil King Baron 440The hood has that Weber-like high profile giving you extra headroom for things like Beer Can Chicken and Standing Rib Roasts. Both, the burner shelf and the side shelf fold down making storage and transportation a breeze. The knobs are large and smooth for ease of operation, and the handles are all over-sized and strong for years of trouble free service. With the 40,000 BTU stainless steel Dual-Tube burner system, Stainless steel Flav-R-Wave cooking system (which reduces flare-ups very well), and Sure-Lite electronic ignition system (which can light any or all of the four burners), I feel like the innards of this grill won’t implode any time soon. Plus, with the stunning mix of black porcelain enamel on the hood; black powder coat on the doors; and stainless steel on the shelves, front panel, and hood/shelf bolts; the Baron 440 is pretty easy on the eyes.

Food Cooking on the Broil King Baron 440I know what you’re saying, “Cave, it sounds great. But, how does that baby cook?!?!?”. In a word, amazing! After seasoning the heavy duty cast iron grates as suggested, I threw on some Poppa Mike’s Legendary Gnarly Burgers for the first go. I figured, if I was going to mess anything up, it might as well be on a burger instead of a steak. Though, the grill performed flawlessly – firing right up, heating up quickly, and squelching any of the flare ups you can often get with ground meat. By the way, the burgers came out perfectly, as did the caramelized onions I did on the side burner. The next time out, I went for a dish that called for a little more finesse from the Baron 440 … some Cedar Plank Teriockeye Salmon. Again, the grill worked phenomenally well, cooking the fish to moist juicy excellence, and the rice pilaf on the side burner was done just right. When it was time for a Steak ala Cave and baked potato dinner, the Broil King heated up to 650° in short order, seared the sirloins flawlessly, and baked the spuds to perfection on the porcelain coated warming rack. I’ve since done everything from Tri-Tip to BBQ Chicken and Ribs (all done with indirect heat, and a cast iron smoker box I added), and Kabobs to Galbi (requiring consistent, even heat across the cooking surface), and I can honestly say that this grill does it all and makes outdoor cooking a true pleasure.

Available in both Natural Gas and LP versions. With 664 square inches of cooking area (444 sq. in. primary area) you have plenty of room to cook for friends and/or extended family. Or, if you have a more intimate meal planned, you can light just one or two of the burners and get your groove on. Throw in the Lifetime Warranty on the cast aluminium components, 5 Year Warranty on the burner system, and 2 Year Warranty on all remaining parts and paint, you have a grilling machine you’ll be able to depend on for years to come. I highly recommend the Broil King Baron 440 Grill.

MSRP – $599, seen online as low as $449

Cave Club Rating: 5 Clubs
Cave ClubCave ClubCave ClubCave ClubCave Club

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This review originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Tools & Tips | Tagged: , , , , , , , , , , , , , , | 24 Comments »

Cave Cakes

Posted by Caveman Cooking on November 18, 2014

Cave Cakes
One of the breakfast faves in the Cavehold are these scrumptious island-style pancakes. Moist, fluffy, flavorful flapjacks that forgo traditional butter for the Hawaiian Lilikoi (Passionfruit) version to create a tropical twist on this mainland morning staple. Yes … you can substitute regular butter, if you must. But, what’s the fun in that? ;)

INGREDIENTS

2 Cups White Flour
3 Teaspoons Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon Salt
1 Cup PLUS 3 Tablespoons Milk
1/3 Cup Apple Juice
3 Tablespoons Lilikoi (Passionfruit) Butter – Softened
1 Large Egg – Beaten
1 Teaspoon Pure Vanilla

Optional:
Macadamia Nuts, Sliced Bananas, Pineapple Chunks, Blueberries, Sliced Strawberries, or any combination thereof

RECIPE

In a large bowl, place together flour, baking powder, sugar, and salt. Whisk together all the dry ingredients very well.
Whisk together dry ingredients

Next, add milk, apple juice (you can substitute peach, mango or passion fruit juice, if you’d like), egg, vanilla, and lastly the Lilikoi butter.
NOTE: Make sure the Lilikoi butter is not too hot, or it will begin to cook the egg.
Add all wet ingredients

Immediately, whisk together all ingredients well until the batter has the consistency of molasses. If the batter is too thick add milk, one tablespoon at a time, until desired consistency is achieved. Do not over mix the batter … it’s okay if there are some small chunks in there. Over mixing will result in flat, tough pancakes.
NOTE: At this point, if desired, gently fold in any of the optional ingredients listed above.
Cave Cakes batter

Pour 1/3 cup scoops of the batter onto a medium-flame heated, lightly buttered, griddle or pan.
Cave Cake batter on griddle

Cook until bubbles appear all over the pancake. Flip with a spatula. Pancakes should be golden brown. When other side turns a similar color, remove from griddle/pan.
Cave Cakes cooking

Plate with sliced fruit, eggs, bacon, or just let ’em fly solo. Top with a pat of butter and some pure Maple syrup. YUMMMMMMMMMMMMM!
Cave Cakes

Sooooooo … who wants pancakes?!?!?

Prep Time = 20 minutes
Cooking Time = 3 minutes each
Makes 12-14 cakes

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast | Tagged: , , , , , , , , , , , , , , , , , , , | 2 Comments »

Cavey’s Spicy Dill Pickles

Posted by Caveman Cooking on May 7, 2014

Cavey's Spicy Dill Pickles
Everybody in the Cavehold loves a good pickle. Problem is, most store bought jarred pickles aren’t that good, and making trips to the local deli several times a week can get a bit cost prohibitive. So, we went to work and came up with this easy recipe that many are describing as the best pickle they’ve ever eaten. Give ’em a try, and let us know your thoughts.

INGREDIENTS

4 Large Cucumbers
4 Serrano or Jalapeño Peppers
4 Garlic Cloves
1 Ounce Fresh Dill
4 Cups White Vinegar
4 Cups Water
2 Tbsp. Pickling Spice
1/4 Cup Pickling or Kosher Salt
4 24-Ounce Canning Jars

Optional:
1/4 White or Sweet Onion – Sliced
1/2 Red Bell Pepper – Sliced
1 Large Carrot – Sliced

RECIPE

First, sterilize your canning jars and lids. A run through the dishwasher, with the “Hot Water Heat” and “Hot Air Drying” settings turned on, will do the trick.
HINT: You can use traditional canning jars and lids. Or, as we do in the Cavehold, save the jars and lids from store bought pickles, olives, relish, etc.
Place vinegar, water, salt, and pickling spice into a medium-large pot and bring to a soft boil for 10-15 minutes.
Boiling water, vinegar, and spices

While liquid is heating, rinse cucumbers well in cold water and slice each cucumber in half, crosswise. Then, again in half, lengthwise. From each remaining section, slice into three equal sized spears, lengthwise. You should get 12 spears per cucumber.
Slicing cucumbers

Slice hot peppers and garlic cloves in half. Cut any of the optional vegetables into 2 inch slices.
NOTE: While the “optional” ingredients aren’t required, the more you put in the more the flavor complexity of the pickles increases.
HINT: If you don’t want your pickles to have an edge, don’t add the Serrano or Jalapeño peppers. Though, you really should try them in at least one jar … they don’t add that much heat, but do add a ton of flavor.
Slicing peppers and garlic

Now, place 1/4 of the fresh dill into each jar. Follow that with 12 cucumber spears, 2 slices of the hot peppers, 2 slices of the garlic, and a 1/4 of the optional ingredients into each jar.
Stuffing the jars

Once the brining liquid has fully cooked, place a jar into the sink. Using an oven mitt, remove the boiling liquid from the flame, and completely fill the jar with the liquid, being sure that 1/4 of the pickling spices also make it in.
Pouring brine into jar

Return the pot to the flame and, with oven mitts on, carefully place the lid on the jar and tighten firmly as possible. Repeat this process with each jar, being sure to return the pot to the fire (mmmmmmmmm …. fire gooooood!) between each pour. Place finished jars onto the counter and allow to cool for 15-20 minutes.
Finished jars of pickles

Once cooled to the touch, place the jars into the refrigerator and forget about them for two weeks. It will be tempting to pop open a jar and give ’em a go once they’ve chilled. But, they need the time to “pickle”, of course! They’ll last up to 4 months in the fridge. DO NOT store them in the pantry …. you gotta keep ’em cold. Enjoy!
HINT: The other veggies (except for the dill) are now pickled, and delicious, as well. Yes, even the garlic!
Cavey's Spicy Dill Pickles

Prep Time = 40 minutes
Curing Time = 2 Weeks
Makes 4 Jars

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Side Dishes, Vegetables, Vegetarian | Tagged: , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

Homegrown Lunch

Posted by Caveman Cooking on March 3, 2014

BLTT (Bacon Lettuce Tomato & Turkey) with homegrown tomato and lettuce. YUMMMMMMM!
(Can’t see it on the backside, but there’s a homemade spicy dill pickle on the plate, too!)

BLTT

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Sandwiches | Tagged: , , , , , , , , , , | Leave a Comment »

C3TV: Garlic Mashed Taters

Posted by Caveman Cooking on December 27, 2013


On this episode, we’ve got a simple but scrumptious side dish that goes equally well with an everyday meal as it does with a Holiday feast. Our famous Garlic Mashed Taters! A simple, yet yummy mashed potato recipe that’s sure to get your taste buds dancing and your guests singing your culinary praises.

Episode 202

©2013 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in C3TV, Side Dishes, Thanksgiving | Tagged: , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

 
Follow

Get every new post delivered to your Inbox.

Join 5,486 other followers