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Cavey’s Holiday Helper

Posted by Caveman Cooking on December 23, 2016

Cavey’s Colossal Shrimp CocktailHanukkah, Christmas, Kwanza, New Years … they’re all approaching fast. Which means you should be preparing for your Holiday feast. What’s that? You’re not ready?? Not sure what to make??? Never fear … Caveman is here! Just read on for some suggestions on how to make your celebratory spread highlight your time with friends and family.

Of course, nothing piques an appetite quite like some sumptuous appetizers. You could throw a bowl of nuts on the table and call it good. Though, at C3 we take our pre-meal hors d’oeuvres pretty seriously. A recent favorite of the Cave crowd has been Cavey’s Colossal Shrimp Cocktail. These giant seafaring crustaceans are plump, succulent, delicious, and relatively easy to make. Plus, you can make them ahead of time, and then plate them just before your guests arrive. Other tasty starters include our Baked Brie with Peach Sauce; Lamb Wontons, Teriockeye Salmon Wontons, or – if you are feeling fancy – our incredible King Crab Wontons.

Killer Chili Rojo (Red Pork) Tamales & Killer Queso (Cheese) TamalesWith Hispanic influences solidly embedded into California cuisine, it is no surprise that Tamales are a savory Christmas tradition that we have heartily embraced in the Cavehold. While we are solidly in the Gringo category on the census questionnaire, we will hold our Killer Chili Rojo (Red Pork) Tamales and Killer Queso (Cheese) Tamales up against any competition from South of the border. The masa (dough) in these two recipes is smooth, almost creamy, with a fantastic flavor all on it’s own, while the fillings are so scrumptious and hearty. A perfect blend that makes for a fiesta for your taste buds. While they are labor intensive recipes, it really is a very easy dish to pull off. Besides, if you gather your masses together for an assembly line when it comes time to actually fill and roll the tamales, it goes by very quickly.

2x Baked PotatoesSide dishes are always a key to making any Holiday meal a memorable gathering. 2x Baked Potatoes are always a welcomed Holiday treat. Yes, they are truly the “angioplasty special”. But, you aren’t starting your New Year’s resolutions for another week or so! Besdies, it’s the Holidays … live it up!! If you need to tone it down a bit, you could always opt for our Roasted Red Balsamic Potatoes for a tasty tater alternative. Other sides you might consider are our Sauteed Asian Veggies, Caramelized Red Pear Salad, and our annual must-have Super Spinach Soufflé. You can’t go wrong, no matter what you choose.

The main course usually goes one of two ways for the Holidays: turkey or beef. Since we recently enjoyed a T-day Turkey Brined bird over Thanksgiving, along with some Phenomenal Focaccia Stuffing, we are opting for our world renowned Glazed Teriyamic Prime Rib. Whether you call it Prime Rib, Standing Rib Roast, or a bone-in Ribeye Roast this is one recipe that is full of flavorful nuances. It is a delectable dish that will have everyoneteriyamicprimerib at the table silent, save for the occasional mewl of palatable pleasure.

A sweet treat is always the way to end a marvelous meal. Unfortunately, the Cavewoman does most of the baking and dessert making around here, and the vast majority of her incredible recipes have yet to make it onto this cyber rag. However, we do have a few posted up that might merit consideration. At the top of the list are her Hand-Dipped Holiday Cookies and other treats. These are an easy way to take some of your favorite store-bought cookies and turn them into something special to cap your Christmas-Hanukkah-Kwanza-New Year’s soirée. Plus, you’ll see that you also get to make pretzel/nut clusters, as well … my personal favorite. Some other temptations include our Pumpkin Whoopie Pies, Easy Peasy Cherry Crumble Cake,Hand-Dipped Holiday Cookies or simply top some ice cream with either our Cognac Marinated Mint Strawberries or Candied Kahlua Pecans. Any of these will certainly put the finishing touches onto your Holiday bill of faire.

I know! I know!! I’ve given you so many options to choose from. But, isn’t that better than being stuck in menu limbo like you were before you read this post? Yeah … I thought so! Besides, you could always just celebrate ALL the Holidays … it will give you an excuse to make more than one Holiday meal! 😉 Let us know how it goes.

The entire Cave clan wishes you a happy, healthy, and delicious Holiday season.

©2016 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Cavey’s Colossal Shrimp Cocktail

Posted by Caveman Cooking on December 30, 2015

Cavey’s Colossal Shrimp Cocktail
With the New Year’s Eve celebrations set for tomorrow, I thought I’d share one of the favorite appetizers we will enjoy in the Cavehold as we ring in 2016. In fact, we bring this one out just about anytime we are celebrating anything. Take a bite of one of these plump, succulent, delicious decapod crustaceans and you’ll be adding this shrimp cocktail recipe to your next fete’s menu, too! Best of all, the recipe is SO easy … just the way I like ’em!!

INGREDIENTS

2 Pounds Of Jumbo Black Tiger Prawns – shell on, deveined
4 Quarts Cold Water
2 Tablespoons World Spice Merchants “Classic Crab”
1 Tablespoon Whole Black Peppercorns
1 Preparation of Cave’s Quick Cocktail Sauce
OPTIONAL: Replace 1 cup of the water with a can of your favorite beer

RECIPE

Place shrimp in large colander and quickly rinse with cool water and drain. If frozen, DO NOT defrost.
NOTE: I prefer the “U-12” Black Tiger Shrimp found at Costco. They are already deveined, yet still have the shells on … plus, they are so tasty! That said, any uncooked colossal shrimp (12-14 per pound) should work just fine.
Uncooked Tiger Shrimp

Fill large stock pot with water (add beer, if so inclined), World Spice Merchants “Classic Crab” spice blend, and peppercorns. Bring to a boil, then let simmer for 10 minutes. Return to boil and add shrimp. Reduce flame and cook until prawns are pink and opaque throughout (about 5-8 minutes if frozen, 3-5 minutes if not) – shrimp will usually float when done.
NOTE: You can substitute the World Spice Merchants Classic Crab with Old Bay Seasoning or other seafood-boil spices. Though, I would recommend adding a Bay Leaf, mustard seed, and other spices/herbs to make up for the difference in flavor.
Cooking Shrimp

When done, immediately strain shrimp in a large colander. Then quickly place prawns into an ice bath until fully cooled. Again, quickly strain shrimp well.
NOTE: It is important not to let the shrimp sit in the cooling water too long. They can absorb water like a sponge, ruining their taste and texture.
HINT: We like to reserve the cooking broth as it makes a great base for seafood soups, cioppino, etc. Just let it cool, put it into a container, and freeze it until ready for use.
Strain, Cool, and Strain Shrimp

Next, shell the shrimp. If you do it right, you can take off the the shells and remove the legs in one motion, as displayed below. I also like to leave the tail and last section of shell on. Not only does it give the dish a stylish presentation, but acts as a little handle for you and your guests to use when eating it.
Peeling Shrimp Cocktail

You can either serve them immediately or refrigerate them for up to 3 days. When ready, just plate them on a large ice-filled platter with a small ramekin of Cave’s Quick Cocktail Sauce in the center. Have another empty ramekin nearby for the discarded tails. Now just dip and enjoy! And, most importantly, have a happy, healthy, and happening New Year!
Cavey’s Colossal Shrimp Cocktail

Prep Time = 20 minutes
Cooking Time = 2-6 minutes
Serves 6-12

©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.

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Killer Chili Rojo (Red Pork) Tamales

Posted by Caveman Cooking on December 4, 2015

Killer Chili Rojo (Red Pork) Tamales
I gave you my Killer Queso (Cheese) Tamale recipe a few months back. Though, I probably should have posted it’s carnivore counterpart sooner, I felt, with Christmas right around the corner, now would be a perfect time to share it. While this remains a labor intensive recipe, it really is a very easy dish to pull off. Besides, if you gather your masses together for an assembly line when it comes time to actually fill and roll the tamales, it goes by very quickly. When you finally unwrap one and take a bite, you’ll forget about all the steps involved!

INGREDIENTS

Chili Rojo (Meat Filling):
1 Preparation of Chili Rojo Rub
2.5 Pounds Pork Butt (Shoulder) Roast
1/2 Red Onion
5 Cloves Garlic – Smashed
1 Teaspoon Kosher or Sea Salt
1 1/4 Cups Red Chili Sauce
1 1/4 Cup Chili Rojo Stock – Reserved

Masa (Dough):
5 Cups Tamal (Instant Masa Mix)
4 1/2 Cups Vegetable Stock
1/2 Cup Chili Rojo Stock – Reserved
2 1/2 Teaspoons Baking Powder
1.5 Teaspoon Salt
2 1/8 Cups Vegetable Shortening
1 1/4 Teaspoon Cayenne Pepper

1 Package Hoja (Dried Corn Husks)

RECIPE

Follow the instructions for one preparation of Chili Rojo Rub.
Chili Rojo Rub

Cover pork butt roast liberally with the rub. Cover tightly with plastic wrap, place on a plate, and refrigerate overnight.
Pork Butt Roast Covered With Chili Rojo Rub

The next day, remove the roast from the refrigerator 15-20 minutes before you are ready to start cooking. Slice onion into quarters. Peel and smash garlic cloves.
Quartered Onion & Smashed Garlic

Place pork roast into a stock pot. Cover with water by 2-3 inches. Add onion, garlic, and salt. Bring to a boil. Then, reduce heat, cover, and simmer for 2.5 hours, until fall-apart tender.
Pork Roast In Stock Pot

When done, remove the pork roast from the stock pot and place onto a large platter. Let it rest for 10-15 minutes, then shred meat with two forks or, if you have them, meat claws. Be sure to separate the meat from the fat, and discard the latter.
Shredded Chili Rojo

Reserve 1 3/4 of the meat stock (1 1/4 for the meat, 1/2 for the masa) and set aside.
Reserving Meat Stock

Place the shredded meat into a large sauce pot, add Red Chili Sauce and reserved meat stock, and heat uncovered over a low flame for 20 minutes. Stir often.
NOTE: You’ll likely have some left over meat filling. Don’t sweat it, it makes for a great version of Carnitas!
Saucing & Reheating Meat Filling

Cover the Hoja (corn husks) with cool water for at least 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)

While the meat filling is simmering and the Hojas soaking, make your Masa (dough). 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 and meat 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)

Now’s the time to gather the clan and press them into service. Pop open a cold one, put on some good tunes, and make a party of it!
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 Chili Rojo (meat 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 Hippie or Rastafarian, 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 meat. 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 masa 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

… KaBOOOOOOOM! You have a tamale!! Most folks say tying up the open end of your tamale is optional. But, tying them up with a strip of Hoja keeps all the ingredients inside, and also helps make them look better when done.
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 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

Give these a try … you won’t be disappointed. I’ve had several Hispanic friends swear me to secrecy that they actually liked these better than their Mom’s. Don’t worry, amigos … I’m not naming names! 😉

Marinate Time = 24 Hours
Prep Time = 90 minutes
Cooking Time = 3 Hours
Makes 28-32 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.

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Road Trip Hit: Taqueria Cuernavaca (Ventura, CA)

Posted by Caveman Cooking on November 1, 2015

Taqueria CuernavacaRoad Trip Hits. Taking a page from Guy Fieri’s Diners, Drive-Ins & Dives, this ongoing series features some of those little known paragons of road-trip rations.

While the beautiful city of Cuernavaca, Mexico is known as the “City of Eternal Spring”, the much more geographically friendly Taqueria Cuernavaca (1117 N. Ventura Avenue, Ventura, California 93001 (805) 653-8052) should be known as the “Restaurant of Eternal Yum”. Located on “The Avenue” in the old section of town, it is a nice departure from the tourist-rich Main Street district of revitalized downtown Ventura. While there are two other locations (Santa Barbara and Oxnard), this one screams of a quaint south-of-the-border hole-in-the-wall.

Taqueria CuernavacaThough, many patrons opt for take-out, there are still 11 tables available for full wait-service. One of the first things you’ll notice is the self-serve salsa bar, loaded with 4 varieties of the Latin sauce plus several types of hispanic condiments like marinated carrots, seared Serrano peppers, onions, cilantro, etc. Also eye-catching is the cold case filled with a wide array of domestic and Mexican beer and soft drinks … including my favorite Jarrtios Mandarin.

Of course, the menu is filled with the usual tacos, burritos, and the like. Taqueria Cuernavaca also offers a breakfast menu (served all day) featuring the customary Huevos Rancheros (fried eggs on fried totillas), Huevos con Chorizo (egss with Mexican sausage), and breakfast burritos. However, once you see the Chilaquiles (tortilla chips topped with eggs and green sauce), sopas (tostada meets a sandwich), tortas (Mexican sandwich), Alambres (grilled meats, bell pepper, onion, and melted cheese, served with corn tortillas), and Pozole (a staple Cuernavacan soup), you realize this is not your usual Mexican fare.

Alambres El Fortachon at Taqueria CuernavacaOn a recent visit to Taqueria Cuernavaca with the Caveboy and his Grandpa, I opted for the Alambre known as El Fortachon – usually served with Carne Asada (steak), Al Pastor (marinated pork), Chorizo, Jamon (ham), melted cheese, onion, bell peppers a generous portion of sliced fresh avocado on top, and a wad of fresh corn tortillas. Though, I asked for no ham (extra Pastor) and no bell peppers. Meanwhile, my Father-in-law went for the same platter with no changes, and the Caveboy chose his favorite as of late: bean and cheese burrito.

Bean & Cheese Burrito at Taqueria CuernavacaWhen the grub arrived, I quickly grabbed one of the warm tortillas and loaded it up with the grilled meat and cheese mixture, topped it with a slice of avo, and drizzled some of the spicy rojo salsa over it all. The first bite was bursting with flavor heaven, as was each mouthful that followed. My father-in-law eagerly agreed … it was “amazing”! My bean and cheese burrito expert readily exclaimed that it was the best one he’d ever had (and he’s had quite a few over the last year). On a previous visit the Cavewoman and Cavegirl had the potato tacos and cheese enchiladas, and both had similar reactions.

Needless to say, Taqueria Cuernavaca has become one of our favorite spots to munch when we are in the Ventura area. We’ve also tried the new location in Oxnard. However, while we found the food to be equally phenomenal, it just doesn’t have that “dive” ambiance of the original location and does not offer full wait-service. We plan on visiting the Santa Barbara location soon. If you find yourself near any of these locations, and you are in the mood for something deliciously different from our neighbors to the South, do yourself a favor and give Cuernavaca a go!

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

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Road Trip Hit: ToM’s TaCos (Torrance, CA)

Posted by Caveman Cooking on September 19, 2015

ToM's TaCosRoad Trip Hits. Taking a page from Guy Fieri’s Diners, Drive-Ins & Dives, this ongoing series features some of those little known paragons of road-trip rations.

Anyone who has lived on the West side of Los Angeles has likely heard of, or eaten at, Tito’s Tacos. A multi-decade mainstay of simplified Mexican fast food in Culver City, CA (originally they had an Anaheim location, too). Most days, you will find long lines of hungry patrons waiting at one of their several ordering windows to get their mitts on the munchable burritos, tamales, enchiladas and, of course, tacos. One of those dedicated locals was a man named Ted Niida, who loved their food almost as much as life itself. So, when Tito’s decided to sell their location behind the Orange Curtain, Ted immediately jumped on the opportunity. He changed the sign slightly so that it read “ToM’s TaCos” (named after his beloved late father) and proceeded to offer the same great menu.

Over the years, Tito’s has raised their prices, reduced their portions, and turned to lower quality ingredients. Meanwhile, ToM’s kept the same dedication to quality, and customer satisfaction that made them both such gastronomic successes … and, even expanded their menu slightly to include tostadas, taquitos, nachos, quesadillas, and french fries. Plus, ToM’s Tacos also offers a chicken version of their taquitos, as well as their namesake dish.

So, about a year ago, it was with considerable glee that I directed a Disneyland-bound friend to nearby Ball Road for some great grub. Though, I was deeply saddened to receive a text from that friend, saying that ToM’s had closed it’s doors. Yes, Anaheim is long way from the Cave. But, there was so much comfort knowing that ToM’s was there waiting for my return to Orange County. Fast forward to this Summer, when I was recounting my disappointment to another friend, who excitedly stopped me mid sentence to tell me that ToM’s TaCos had actually relocated to Torrance, CA (4669 Torrance Blvd. Torrance, CA 90503ToM's TaCos Tacos & Taquitos 310-371-0625), not far from his factory. Needless to say, I was ecstatic that my beloved ToM’s was not only still in business, but less than half the distance from me as before. “Get the $*&# out!” I shouted, and we immediately packed up the families and headed over for some beef and cheese tacos, all beef and cheese burritos, bean and cheese burritos, and beef taquitos.

Having grown up about a mile from Tito’s, I remember the quality, size, and flavor they used to offer. As mentioned, it has since waned as their prices have skyrocketed … presumably to cover the cost of the TV advertising they now employ. But, one bite of ToM’s fare immediately brought me back to those delectable carefree days. ToM's TaCos BurritosMy beef and cheese burrito was hefty, zesty, and tasty. The pourable quac was thick and full of flavor, and the famous chips and salsa were as mouthwatering as I remember. The Caveboy and Cavewoman exclaimed they had the best bean and cheese burritos they’d ever tasted, the Cavegirl was too busy munching her taquitos to even mutter a word, and the Cave friends all agreed the food was just like what Tito’s used to be … perhaps even better!

The rave reviews should be no surprise considering that ToM’s TaCos uses no trans fats, no lard, and no MSG. They do, however, use the freshest, high quality ingredients they can find while taking no short cuts in their cooking process. Which leads to the most tender, flavorful cubed beef in the Chili Colorado for the burritos; savory shredded beef in the tacos and taquitos; and hearty, mouthwatering refried beans.

ToM's TaCos MenuSo, the next time you are cruising around the South Bay, and your stomach starts to rumble, head over to ToM’s Tacos for some simple but scrumptious Mexican food. You will walk away sated and full, as will your wallet. Plus, if you are a devotee Tito’s, you will readily become a ToM’s convert! Yes, it’s that good!! Do keep in mind that ToM’s TaCos only accepts cash, and is closed on Mondays.

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

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Week 5 Winner!

Posted by Caveman Cooking on September 8, 2015

Broil King Imperialâ„¢ Pizza Stone Grill SetCongratulations to Mark Dwyer! He is the week 5 winner in our Summer Grilling Review & Receive Series. Mark will be receiving a Broil King Imperialâ„¢ Pizza Stone Grill Kit which we reviewed last week.

Thank you to all who participated in our five week Summer Grilling Review & Receive Series! If you didn’t win, don’t fret … we will be doing some more fantastic giveaways soon. In the meantime, be sure to browse our site for tasty and easy recipes, informative and intriguing reviews and tips, enticing and enlightening Road Trip Hits, and much more!

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REVIEW: Broil King Imperialâ„¢ Pizza Stone Grill Set

Posted by Caveman Cooking on August 31, 2015

Broil King Imperialâ„¢ Pizza Stone Grill Set
This is the last of five reviews & giveaways we are 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 Imperialâ„¢ Pizza Stone Grill SetHomemade pizza usually becomes the first casualty of the summer heat, as it takes a true Marquis de Sade personality to crank up the indoor oven when it’s sweltering. Barbecued Pizza has always been a tasty alternative … IF you can get it done without burning the crust, tearing the dough, destroying your pie, and making an absolute mess of your grill. Thankfully, the folks at Broil King have come up with some products to make the grilled “Zah” experience not only easy and enjoyable, but also so delectable you’ll be tempted to never make it in a conventional oven again – even in the cool of Fall and Winter. Leading the pack in their pizza grilling accessory arena is the Broil King Imperialâ„¢ Pizza Stone Grill Set which comes with everything you’ll need to become an outdoor pizza pro. With the included stone, cradle, and peel you should have all the tools to successfully go from kitchen, to grill, to table.

When we removed the contents from the package, we immediately noticed the usual high-quality materials used in all the Broil King grilling accessories we have reviewed in this series. The 13″ stone is solid with a smooth side for pizza and other baked goods, and a ribbed side for delicate items like fish (yes, it’s that versatile!). The cradle is made with 100% sturdy 1.2mm stainless steel, adorned with the customary Broil King stamped oversized 10mm handles. It also sports an integrated stone thermometer to let you know when the stone is ready to go. The wooden pizza peel is made with solid, thick wood and features a detachable handle for easy storage. Additionally, we found instructions and a grilled pizza recipe included.

Setting Up the Broil King Imperialâ„¢ Pizza Stone Grill SetSetting up the Broil King Imperialâ„¢ Pizza Stone Grill Set is simple and quick. Just screw in the heavy duty wooden handle to the pizza peel (no need to over tighten it, especially if you are going to unscrew it for convenient storage). Bolt on the stone thermometer to the cradle. And, place the stone into the cradle. That’s it … all ready to go.

For this field test, we decided to jump in with both feet and make a raw dough, medium-crust, BBQ Chicken pizza. Of course, you can also use ready-made crust (ie. Boboli, Mama Mary’s, etc.), or even frozen pizza on this pizza stone. But, the allure of a fresh dough pie Broil King Imperialâ„¢ Pizza Stone Grill Set Integrated Stone Thermometerwas too much to resist. The instructions call for a stone temp of about 500°F for thicker crusts, and about 600°F for thinner crust pizzas. To achieve the lower end temperature, you’ll need to utilize an indirect method of cooking. We fired up our Broil King Baron 440 with all four burners going on the “High” setting until our desired stone temp was reached and then turned the two outer burners down to “Medium” and the two inner burners to “Low”, which ended up cooking our pizza to perfection.

To prepare our pizza, we lightly sprinkled some flour on the peel to make it easy for it to slide off onto the stone, as well as some directly on the stone so that it wouldn’t stick. Then, we hand shaped our dough directly on the peel, and added our sauce, cheese, barbecued chicken, and shaved sweet onion. Once the stone was at temp, the pie readily slid onto the stone. One feature we really liked was the way the front half of the cradle was flush to the stone which made sliding the pizza onto the stone effortless. Plus, the back half has a 1″ collar so that your pizza won’t slide off the stone, either when slid on or off of the stone. We also liked how thePlacing and Removing Pizza on the Broil King Imperialâ„¢ Pizza Stone Grill Set peel was custom designed to perfectly fit the cradle, and the beveled edge which made the process of placing and removing the pizza a breeze. Just 12 minutes after closing the lid on the grill, our pizza crust was cooked to perfection, the cheese was melted like lava, and we were ready to munch on some zah that rivaled any professional pizzeria. By the way, we also had our smoker box going during the cooking process, which really added some incredible flavor.

The one issue we have with the Broil King Imperialâ„¢ Pizza Stone Grill Set is that the instructions call for cleaning of the stone with warm water and a mild soap. Though, we have always been taught to NEVER put soap or water on your stone. They are made of a very porous material that will absorb the water and soap, imparting those tastes onto your next pizza cooked on the stone. We recommend using a stiff brush to just lightly scrape away any large pieces of crust or cheese baked onto the stone … you can also cook it off. Don’t worry about any stains or discoloration of your stone, it’s natural and actually adds flavor. Warm soapy water is okay for the cradle and the peel. Also, be sure not to submerge the thermometer when cleaning the cradle.

Aside from the care discrepancy, we found the Broil King Imperialâ„¢ Pizza Stone Grill Set to be a top notch batch of tools that will turn any grill into an outdoor stone pizza oven. It also has the versatility of being able to cook flat breads, cookies, fish etc. Add in the fact that it is constructed from heavy duty materials, and it should be a grilling accessory that is a part of your personal collection for years to come. In fact, the only one who won’t like this set is your local pizza delivery person.

MSRP – $74.95, seen online as low as $66

Cave Club Rating: 4.5 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

WANT TO WIN A BROIL KING IMPERIALâ„¢ PIZZA STONE GRILL SET?
This Friday 9/4/2015, one lucky person will win their own sample of the Broil King Imperialâ„¢ Pizza Stone Grill Set! 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 9/3/2015.
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-Liteâ„¢. 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!
THIS CONTEST IS NOW CLOSED! See who won.

©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.

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Week 4 Winner!

Posted by Caveman Cooking on August 29, 2015

Broil King Imperialâ„¢ Chicken Roaster with PanCongratulations to Dana Rodriguez! She is the week 4 winner in our Summer Grilling Review & Receive Series. Cricket will be receiving a Broil King Imperialâ„¢ Chicken Roaster with Pan which we reviewed last week.

Didn’t win? Don’t fret! We will be reviewing and giving away another great grilling accessory from Broil King on Monday (8/31)! Be sure to check back to read the review and enter for your chance to win it.

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REVIEW: Broil King Imperialâ„¢ Chicken Roaster

Posted by Caveman Cooking on August 24, 2015

 Broil King Imperialâ„¢ Chicken Roaster
This is the fourth of five reviews & giveaways we are 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 Imperialâ„¢ Chicken RoasterAnother staple of the Cave people’s menu is our Juicy Beer Can Chicken. We love how a half-full beer can stuffed up the derrière of a pullet slathered in spices can produce some of the tastiest, tenderest, toothsome farm fowl we’ve ever eaten. The outside is crispy and, if you add some wood chips into a smoker box, full of barbecue flavor. While the inside remains juicy, succulent, and scrumptious.

Though, the process of making this delectable dish can be fraught with pitfalls. If you don’t have a beer can chicken stand (which can be a pain in the butt to clean), the whole thing can easily tip over spilling beer into your grill and ruining your main course. You also need to remember to place a drip pan under the bird, or your grill will be filled with renderings and subject to a major flareup, or even full on fire. Plus, removing the can from the bird can be a real challenge, as can cleanly removing the drip pan from the BBQ. That’s where the Broil King Imperialâ„¢ Chicken Roaster with pan promises to be a major step up in the world of suds-steamed poultry.

When you remove the chicken roaster from the packaging you, once again, immediately notice the solid construction of the heavy-duty stainless steel Broil King seems to utilize in all of the grilling racks, roasters and tools they make. Along with the base pan and beer can holder, you’ll find instructions which include a beer can chicken recipe and a note that this grilling accessory is washable by hand or machine. Of course, we opted for the hand wash option when we were done putting the Broil King Imperialâ„¢ Chicken Roaster to the test and found that it was easily brought back to a pristine state with warm soapy water and a soft scrub sponge.

Attaching Beer Can Holder To Roasting PanNext, the pan and beer holder must be threaded together. According to some early reviews of this roaster on the Broil King website the screw was prone to snap off if tightened too much. While we feel that those individuals probably tried to lock it down tighter than a lug nut on an Indy car, Broil King claims to have had some manufacturing issues with that part that have now been corrected (they even offered to send them the new version, gratis). To be sure, we tightened it down pretty snug and had no snap off. However, since you will be removing the beer diffuser each time for cleaning, and the bird shouldn’t be spinning in a counter-clockwise rotation while cooking, it really doesn’t need to be overly secured.

One of the things we really like about the Broil King Imperialâ„¢ Chicken Roaster is the fact that you can pour your brew (or wine, or juice, or …) directly into the diffuser. With all the health concerns these days about aluminum leaching into our bodies, the stainless steel beer holder no longer makes that issue a worry. The venting at the top of the holder also helps disperse the steam more evenly inside of the hen. We used to poke holes into the top half of the beer can to achieve the same result … a step we no longer need to take. That said, because of the heavyweight steel employed, we found it was important to make sure your liquid was at least room temp when added in order to get the steam going in a timely manner. Also, any chicken under 4.5 pounds will probably have some problem fitting over the diffuser. We used a 4.75 pounder here.

Beer Can Chicken in the Broil King Imperialâ„¢ Chicken RoasterAnother great feature is being able to load the pan with fresh fruits to ad flavor complexity to your fowl. For our test we added Fuji apple slices and black grapes. The entire thing was easily loaded into our Broil King Baron 440 Grill, which readily could have accommodated another of the loaded 9.5″ square roaster pans over the two center burners – turned off for indirect cooking. A mere 80 minutes later, the chicken was roasted to perfection, easily removed from the grill with the oversized 10 millimeter handles, and then effortlessly separated from the beer holder. It came out so moist and flavorful the Cavekids couldn’t eat it fast enough.

So, if you are a fan of beer can chicken, or would like to give this delectable dish a try, the Broil King Imperialâ„¢ Chicken Roaster is a grilling tool you will certainly appreciate. The ease it adds to the process, alone, makes it worth the price of admission. Add in the health benefits, eco-friendliness, and amazing results and this Broil King grilling accessory has earned a spot on your BBQ tool roster.

MSRP – $46.95, seen online as low as $42

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

WANT TO WIN A BROIL KING IMPERIALâ„¢ CHICKEN ROASTER?
This Friday 8/28/2015, one lucky person will win their own sample of the Broil King Imperialâ„¢ Chicken Roaster! 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 8/27/2015.
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-Liteâ„¢. 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!
THIS CONTEST IS NOW CLOSED! See who won.

©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 Contests & Giveaways, Tools & Tips | Tagged: , , , , , , , , , , , , , , , , , , , , | 73 Comments »

Week 3 Winner!

Posted by Caveman Cooking on August 22, 2015

Broil King Rib & Roast RackCongratulations to Cricket Sosa! She is the week 3 winner in our Summer Grilling Review & Receive Series. Cricket will be receiving a Broil King Rib & Roast Rack which we reviewed last week.

Didn’t win? Don’t fret! We will be reviewing and giving away another great grilling accessory from Broil King on Monday (8/24)! Be sure to check back to read the review and enter for your chance to win it.

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