CAMP CHEF COOKING AT MT BACHELOR FOR NEVADO DEMO DAYS!!!

 OUTDOOR CHEF KURT was excited, it was the first Winter Fest at Mt Bachelor, last weekend, and it was a blue bird day on the mountain. I got set up early ,and started cooking breakfast  for the NEVADO  crew . The Army had a booth next to us ,so to honor them  I fed them , my best food , as they were all veterans of many tours in Iraq and Afganastan. People were coming from all over the parking lot following the cooking smells. I had a big Camp Chef display ,and lots of people were looking at all of the products on display. Elk  slider burgers ,with onion and bacon, kilbasa  sausages,  pork loin, and   hot wings were all smoked in the Camp Chef Smoke Vault.,. It was a great day on the mountain for all .

Come see us at the Sportsmans Show in Redmond, OR

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$2 OFF

13th Annual
Central Oregon
Sportsmen’s Show®
March 8 – 11, 2012

Show Hours
Thursday: 12noon – 8pm
Friday: 12noon – 8pm
Saturday: 10am – 8pm
Sunday: 10am – 4pm

Box office closes 1 hour prior to show closing.

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Price
$10.00 for Adults
$5.00 for Juniors (6-16)
Free to children 5 and under

$15 for 2-Day Pass
No other discount valid with 2-Day pass.

*Credit cards welcome. $1 fee will be charged per transaction.

Coupons
Discount coupons to the show will be available about three weeks prior to the show opening. Check back soon!

Where
Deschutes County Fair & Expo Center –Directions

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Parking
FREE parking EVERYDAY of the show.

Great New Product

RETRACTABLE TOOL TETHER.
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FISHGRILLER lake approved...

Camp Chef now has Food

The New Camp Chef food is now ready to try.

We just got a new pouch and will fire it up today.

SOON THEIR WILL BE NASCAR RACING I CAN"T WAIT ! !!!!!I

I LOVE NASCAR RACING .  It is by far my  favorite sport.  I was wondering if any of my blogs viewers ,were NASCAR fans also.  About 5 years ago, I spent 3 seasons of NASCAR  , cooking for a caterer from Pennsylvania , at some of the best tracks on the circuit. The catering company had about 20 or so, guys and gals, that loved NASCAR like I do, cooking in the garage area, for the teams, and drivers, also the NASCAR officials, and the Goodyear tire guys. The tracks I got to go to were , DAYTONA ,  CHARLOTTE,  ATLANTA , TEXAS and PHOENIX.  We set up a huge outdoor kitchen, and COOKED,  GRILLED, FRIED, and COOKED.                           We usually had a semi truck full of food ,in giant cold bins, to serve, all weekend long., It was the best time of my life . We could walk around the pits, and talk to anyone we saw . The guy who ran the whole show ,got greedy and was somehow ,not giving NASCAR what it wanted , for allowing him to cook for 39 of the 43 teams in the garage , so they told him to GET GONE !!!                           I was very upset ,when I found out about the guys greed , allowing me to lose the best thing I had ever been a part of, till now..All of the other workers , were very upset also ,and many of them had become good friends with me.                         We would go places, and got to do special things after cooking, and were like a family  also , so I lost more than just a cooking gig, I lost a whole group of friends,  from all over the country. I felt like I had failed , and it took me a while to realize , that it was none of my own fault ,it was from a mans greed , and I vowed ,then and their , that no matter where my life takes me                          If I ever gain wealth, or some sort of celebrity status,  that I would be the most generous guy I can possibly be. I hope to someday be a chef for a large racing team , and am working towards that goal now.

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