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A new Cave Tools product review: Stainless Steel Wood Smoker Box

28 Jan

My husband ranked these ribs as being some of the best he’s ever had in his entire life.

We recently had the opportunity to try out another product from one of my favorite companies, Cave Tools. This time, my husband was very excited to review the new tool because it was something he’d been wanting to try for a long time. The Large Capacity Stainless Steel Smoker Box allows you to smoke meat and fish on the grill and it was a cooking method we’d never tried but had always wanted to.

Smoking is an interesting method of cooking, and it takes some time, so you need to make sure you can devote the time you need in order for everything to cook properly. Because we live in an area of the country that gets cold and snowy, and it’s wintertime, we also had to make sure we were going to use our grill on a day when there wasn’t a blizzard and it was above freezing. Finally, this past weekend was the perfect day. We chose Saturday as our day to smoke a rack of ribs.

This box was a great size and fit well between our grill grates.

The Stainless Steel Smoker Box is very typical of Cave Tools’ superior product quality. Their products are always solidly made and durable. Cave Tools notes that this particular product has several features that make it stand out from the rest: Its stainless steel is 25% thicker so that it prevents warping. It has a hinged lid and large wood chip capacity for thicker smoke. There are no bottom holes, so the wood chips smolder and don’t catch fire, and its thinner profile fits perfectly between the grill grates and flavorizer bars, if you choose to use them.

As our Saturday dawned bright and sunny, Don spent the early afternoon hours preparing the rack of ribs. He created a dry rub consisting of a cup of brown sugar, a quarter cup of kosher salt, a teaspoon of garlic powder and half a teaspoon of pepper (approximate measures). He rubbed it all in and refrigerated it for four hours. When he took it out at 4:00, he rinsed it off, patted it dry and then placed it on the grill.

Following the directions that were contained in the box, he filled our smoker box with 100% natural hickory wood chips and set it on the grill over the heat, and waited for it to start smoking. He then placed the rack of ribs on the opposite side. It took approximately 15 minutes for the box to start smoking. He never flipped the ribs over, but rather rotated them every so often to make sure they were cooking evenly.

After two hours, barbecue sauce was added to the meat for the final 20 minutes.

 

 

 

As the cook time neared the end, barbecue sauce was added to the meat for the final 20 minutes of cook time.

Throughout the evening, we could smell the smoker cooking the meat outside, and the aroma was heavenly. We could not wait to try the ribs. The anticipation was exciting and we were very much looking forward to our dinner.

As we dug into dinner, we were thrilled with our results. The ribs were incredibly good. My husband ranked them as being among the top five best rib meals he’s had in his lifetime, and that’s saying a lot, as we’ve had a lot of ribs in our time!

The meat came right off the bone and the flavor was just delicious. We savored every bite and we each had seconds. When we finished eating, I was so glad that there were still more ribs left on the tray for leftovers later this week, as I wasn’t ready to say goodbye to them just yet.

If you’re looking to try out smoking on your grill, I highly recommend the Cave Tools Stainless Steel Smoker Box. If you choose to buy it from Cave Tools directly, you can use the code SMOKERBOX15 to get 15% off your purchase and order here. Should you choose to go through Amazon.com, instead, you can use this link.

Like all the Cave Tools products, this product has a lifetime warranty, should you have any issues with it. I know we can’t wait to use ours again!

The meat came right off the bones of the ribs, just as it should.

*Although I was compensated for this review with a free product, all thoughts and opinions are my own.*

Two weeks of meals before the holiday rush

4 Dec

It’s hard to believe, but it’s the first week of December already. There are exactly three weeks until Christmas. Although I’ve been behind in posting some weekly menus, I thought that now might be a good time to provide some meal inspiration as a way to get us through the next three weeks. I also know that in the next two weeks or so, my posts will be filled with Christmas cookie recipes, and although we’d like to just eat those for dinner, most nights we can’t.

This was one we hadn’t had in a while and we devoured it. Not a morsel left.

Below are some meal options to get you through the next few weeks, with links included for every single one, not necessarily even in the order we’ve had them on our menu but more of a list of our past weeks’ “best of” meals that will let you peruse and choose what works for you in any given week.

TWO WEEKS OF MEALS

  1. Taco Bake
  2. Chicken, Broccoli, Cauliflower Casserole
  3. Kielbasa and Cabbage
  4. Parmesan Chicken Cutlets
  5. Instant Pot Chicken Marsala
  6. Beef and Broccoli
  7. Turkey Meatloaf Burgers
  8. Sweet and sour meatballs

    One of my favorite fall meals ever: Cranberry Chicken

  9. Shepherd’s Pie
  10. Instant Pot Macaroni and Cheese
  11. Chicken with White Wine and Mushrooms
  12. Cranberry Chicken
  13. Steak Lettuce Tacos
  14. Pork Tenderloin (instead of brisket) with applesauce and potato pancakes

Pumpkin Palooza…My grand finale: Here’s to friends and pumpkin pie cupcakes

22 Nov

I’m thankful for being able to stay connected to friends from “way back when” who are both near and far.

ORIGINALLY POSTED NOVEMBER 16, 2012

I went to a high school outside of my hometown, with kids from all over my state and a neighboring state. Therefore, I met people there I would not normally have had a chance to meet, had I attended my local high school. Upon graduation we all went our separate ways, but we always tried to keep in touch.

At first we kept in touch by letters and the occasional phone call, but today with technology the way it is, we keep in touch by email and things like Facebook as well.

We’ve attended and/or been in each others weddings, we’ve visited each other when new babies were born, and gotten together when one or another of us were in town, visiting from wherever we had now settled, and even bumped into each other at the occasional swim lesson or scouting events. Each year though, at Thanksgiving, we try to get together to share a meal, whether it’s breakfast or dinner, just to catch up before another year goes by.

The photo here is last year’s picture after our Friday after Thanksgiving breakfast. We have another one scheduled for this year. Pictured here are high school friends Lia, Jenn, Nicole and I. We missed Bethany that year but she’ll be there this year!

A delicious treat!

My friend Nicole is in the fushia sweater, and today’s recipe was posted on Facebook by her, a couple of weeks back. I printed it right away but I only just got the chance to make it this week. She wrote that she’d made these pumpkin cupcakes by Baker Chick for all of the teachers at her school where she is the school librarian. I bet they loved them! I know I did! They got thumbs up from almost everyone here at our house, and I thought they were even better the second day; just like a slice of pumpkin pie in a cupcake wrapper!

The recipe states that these cupcakes puff up when cooked and then shrink back down, which is exactly what they did. Baker Chick also says that the fact that they shrink down is great because it gives you the perfect place to squirt some whipped cream, and she was right about that as well.

This was an easy recipe and didn’t take too long. I found my cook time to be slightly longer than the 20 minutes stated, but I just kept checking them every 2-3 minutes til they were done.

I hope you get a chance to try these out this week! Thanks to Nicole for sharing, I’ll see you soon! Thanks to Baker Chick for a great recipe!

Two bowls, simple ingredients.

PUMPKIN CUPCAKES
INGREDIENTS

2/3 cup all purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tsp pumpkin pie spice

1 15-oz can pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 tsp vanilla extract

3/4 cup half and half

 

Cupcakes puff up when they’re first cooked….

DIRECTIONS

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners. *If using paper liners, lightly coat them with cooking spray.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined.

Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Distribute batter evenly in the muffin tin. (they should be about 3/4 of the way full.)

Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they are cooling.)

Chill cupcakes before serving. Top with lightly sweetened whipped cream.

…..and shrink down when cooled.

Makes 12

Cave Tools Pigtail Food Flipper: a great new tool for summer grilling

30 Jun

We’ll be taking these with us to the campground this summer!

It’s officially summer! Summer means so many things, but one thing it means for us is grilling. Another thing it means for us is camping.When we camp, we grill! Therefore, I was very excited when Cave Tools asked me to try out another one of their fabulous products. I have reviewed several of their other grilling tools and have yet to be disappointed.

The Pigtail Food Flippers arrived on our doorstep just as we were creating our menu for a week’s worth of meals, and we put steaks right on the menu so we could try out our new tool. We would be grilling at home, but soon we will be camping and we’ll be grilling over a campfire. These new tools, a pair of two-one longer and one shorter-seemed to be perfect for all the grilling we do. Although we were doing steaks on this particular night, the tools are great for so many other things, including bacon, chicken, hot dogs and ribs, just to name a few ideas.

The Pigtail Food Flipper was great for grilling steaks, but it has many other uses as well.

When I asked my husband what he liked about the new Pigtail Food Flippers versus using a spatula, a fork or tongs, he said that the shape of the hook which made for easy flipping.

“I liked the way the hook was shaped,” he said. “All you had to do was hook the meat and flip it rather than trying to get a spatula underneath. I also liked that it came in two sizes, I didn’t have to use a big one for a small piece of meat and I won’t have to use a small one for a big piece.”

The tool was super-easy to clean because they’re dishwasher safe, and to store, which is a big plus for a small kitchen. Additionally, the handles fit well into the palm of your hand, much more comfortable than the flat form of a spatula.

You can find this great new tool set in two places and it’s very affordable. It’s on Amazon here, and on the Cave Tools website here. If you choose to order from the Cave Tools site, there is a great 15% off discount available by entering the coupon code PIGTAIL15 at checkout.

As we pack up for camping, we’ll be including our Pigtail Flippers, and I encourage you to check them out too!

 

***I was given a free product in order to do this review. However, all thoughts and opinions are my own.***

 

Budget-friendly camping tips from The Penny Hoarder

24 May

Camping on a budget can make you a very happy camper!

It’s the end of May, Memorial Day weekend is just days away. I can almost taste the summertime…if it would just stop raining! We had some hot, 100 degree days last week, and the flip flops and tank tops were out, the sun shining, kids playing in the yard, I could see the lazy days of summer just ahead.

If summertime includes camping for you, as it does for us, you’ll be happy to read the most recent post from The Penny Hoarder’s site, “Get the Vacation You’ve Been Craving on a Budget: Go Camping.” The post contains six tips for budget-friendly travel through camping.

If you’ve been a fan of The Whole Bag of Chips recently, then you know that we purchased a new-to-us camper in 2015 and used it to travel in a budget-friendly manner over the past couple of years, touring the country in 2015 and touring NYC this past spring. We also traveled to Mystic, CT and to Meredith, NH as well as hanging out by the beaches here in the Ocean State in 2015, 2016 and again this coming summer in 2017. Having our own camper is thousands of dollars cheaper than renting a beach house in New England for a week every summer.

I was so thrilled when Lisa Rowan, writer for The Penny Hoarder, reached out to me for some tips to include in their camping post. The only thing that makes me happier than being able to do things because of the fact that we budget, is to be able to help others achieve their own goals by doing things on a budget as well. Stretching a dollar has helped us to achieve so many things, including all of the recent travel that we’ve been doing.

So if you are wishing you could do more traveling, but just don’t have the means, be sure to read the above post, or check out my travel pages #crosscountryadventure2015 and #thecowartstakemanhattan2017 for some tips and tricks for traveling and camping on a budget.

Fun Friday: “The Cowarts take Manhattan” and what was for dinner

5 May

April was incredibly busy, and here is the rest of why!

Last week in my What’s for Dinner Wednesday post, I promised you that I would share more of what had been keeping me from posting recently and I also promised you some weekly meal inspiration with a twist. Today’s Fun Friday post is all of those things wrapped in one.

As you’ll see in this week’s Cranston Herald feature article, we took a whirlwind trip to New York City and the surrounding areas, including Jersey City, Hoboken and Brooklyn, just to name a few. It started out as a college tours trip primarily, but because we had never taken any of the kids to NYC, and because they all wanted to visit so badly, we decided to try to make it a mini family vacation, on the cheap rather than one adult taking one child to New York and everyone else staying home.

Super cheap.

We accomplished that goal by using our camper, although very early in the camping season, and despite the fact that we wouldn’t have a ton of time for prepping for the trip due to work obligations and the Easter weekend. One of the ways that we made it work was by eating many of our meals in and only eating a few special things out, as we visited the city. We had extra money and we could’ve spent it all on eating out, but we didn’t want to. We opted instead to choose a couple of extra-special eating adventures and to choose a couple of extra-special sightseeing adventures too, giving ourselves the best of both worlds.

Our camper has a full kitchen with a microwave, oven and stove as well as a refrigerator, freezer and pantry. Therefore, we could plan meals as extensive or as simple as we wished. We decided to go simple. We knew we’d be out a great deal of the time and the last thing we wanted to do was come home and spend an hour and a half cooking. We also knew that simple meant cheap, and if our meals were inexpensive, that was more money we could throw into our travel budget from our normal grocery budget.

Because the weekend before the trip was Easter (an expensive, busy weekend in itself), we did have some leeway in our meals leading up to the trip and we were not eating at home on Easter Sunday. Therefore, my list of meals starts with Monday, the first night we arrived at Liberty Harbor RV Park and Marina. Here’s what we ate while we were away:

TWO WEEKS OF MEALS

Monday: Quesadillas (extras became lunch the next day) with Spanish rice and corn. We also had chips and salsa for appetizers when we arrived because it had been a five hour ride and we’d eaten lunch in the car earlier in the day.

Tuesday: Chicken burgers and hot dogs, fresh sugar snap peas, sauteed.

Wednesday: Macaroni with Chicken Parmesan, (chicken cooked in the cast iron skillet). Today we also used some of our spending money to have treats at Carlo’s Bakery in Hoboken, the original bake shop featured on the TV show, “Cake Boss.”

Breakfast on Wednesday morning: Carlo’s Bakery sweet treats

 

Very inexpensive, delicious and a fun end to our trip to NYC!

Thursday: We opted to eat out that night, experiencing NY Style Pizza, $1 a slice, in Times Square at 2 Bros. Pizza. DELICIOUS.

Friday: We were home again by Friday night and we had French Toast for dinner. Breakfast for dinner is fast and easy and a good meal to make when you get home. It was a breakfast option we never used on the trip so we had all the ingredients ready to go.

For the second week of our two week cycle, we tried to choose meals that were still inexpensive and that used some things we had at home already

Saturday: Homemade chicken and rice soup (perfect for what ended up being a cold, rainy, raw day)

Sunday: Pork Chops and homemade applesauce (I brought applesauce to dinner on Easter Sunday, so I made a triple batch that day, freezing one batch for our trip. We never used that meal on the trip, so we had it Sunday night instead.)

Monday: Zucchini shrimp Scampi (recently featured in this blog post)

Tuesday: Taco Bake (recipe here)

Wednesday: Chicken, Broccoli and Pasta

Thursday: Leftovers

Friday: Pizza

Happy Birthday Don and Alexandra!

23 Mar

So what’s the best birthday gift *you* ever gave someone?

ORIGINALLY POSTED MARCH 23, 2012

Today is a very special day.

Today is Alexandra’s birthday.

Today is also Don’s birthday.

That makes me the best wife ever because seven years ago for Don’s birthday at 1:22 am I gave him our third daughter.

I know, I know, best gift ever, right?! It’s hard to top that one though, so I don’t really try. I’m back to t-shirts, pajama pants and stuff like that for his birthday gifts.

Alexandra’s First Birthday 2006

Since sharing his birthday with his daughter, Don has been blessed with getting to have a Snoopy party, a My Little Pony party, a Dora party, a Purple party and this year…Hello Kitty. Technically they’re not his parties obviously, but you see what I mean.

Birthday crowns all around on Alex’s second birthday.

Thankfully, my parents have this neat tradition that they started with us where we celebrate the adult birthday parties at their house each year and we “kids” get to choose our meal and our cake. I choose….well I won’t tell you what I choose until it’s my birthday this summer. But Don chooses a totally opposite type of meal and cake than I would choose, so I guess it’s good that we each get a chance to choose our own, to choose what we like. Don chooses meatball sandwiches (made with my mom’s homemade meatballs and gravy) with lemon cake for dessert. It’s probably the only time all year we have it and he really enjoys it.

Therefore, today I thought I’d share with you the recipe for Don’s birthday cake of choice each year, the lemon cake. It’s really yummy, I particularly love the corners.

***********************************************************************************

LEMON CAKE

A cake *just* for Daddy!

INGREDIENTS

1/4 cup oil

1/2 cup water

2 beaten eggs

Duncan Hines Lemon Cake Mix

1 can lemon pie filling (divided)

DIRECTIONS

In bowl by hand, mix together oil, water, eggs, cake mix.

Add 1/4 can of lemon pie filling into the mix.

Put into greased 9×13 dish.

On top, distribute the rest of the pie filling.

Bake 35-40 minutes at 350 degrees.

When cool, glaze with:
1 cup confectioner’s sugar mixed with 1 Tablespoon lemon juice. Add a little hot water if necessary.

THE BIRTHDAY TWINS CELEBRATING THEIR SPECIAL DAY IN 2016