Camerons Professional Cookware

WHAT'S NEW FROM CAMERONS

BEST BBQ BUYS FOR THE 2007 SEASON -

ORDER BEFORE THE END OF SUMMER AND GET A 10% DISCOUNT –

PUT ORDER DATE IN DISCOUNT BOX ON ORDER PAGE

Find New Recipes in this Newsletter

Grillslinger Original at $89.00 or the Sport Model at $49.95

Clean up the clutter - carry your BBQ tools on your belt.

Brand new on the market so is hard to find! - dishwasher safe – great gift idea

Be in control of your own BBQ - handy tools stay clean and where you can find them.

Extra pocket for the chef's beer or drink so you will never go thirsty, and pockets for the condiments too!

Flavorwood cans at $2.49 each - 7 flavors available -

Apple, Hickory, Alder, Mesquite, Pecan, Cherry, or Peach

90 minutes of smoke in your gas or charcoal grill - smoke will stop when the heat turns off so it is reusable

Smoker Bags - Alder and Hickory Flavors $3.95 each - quantity discounts – quick find for a gift

A wonderful invention which gives you the smoky taste with no smoky smell and no washing up. It cooks perfectly in the bag which is disposable. It can be used in the oven indoors or on the grill or campfire outdoors. Great for camping, hiking and picnics as well the elegant dining cuisine we all try to capture.

"What a great flavor - how did you do it - it must have taken so much preparation" your guests will comment - meanwhile it is simply cooked in the bag indoors or outdoors!!

Grilling Planks -Cedar or Alder Flavors- set of 4 for $15.95 -use up to three times each

Any Seafood cooked on an open flame, gas or charcoal grill is delicious but with the moisture of the Alder Grilling Plank added, it is superb. The Cedar flavor is terrific with all meats, poultry and vegetables. Soak the planks for 30 minutes before use, then simply place the meat, poultry, fish or vegetables on the wet plank and cook on the grill for a fat free, mildly smoked, moist yet crispy on the outside BBQ flavor. It can't be better!

Never have dry chicken again using the Beeroaster! The best invention ever for $13.95

Fill the tube with your favorite drink - coke, beer, fruit juice, wine or just plain stock. Season the chicken and place it on the stainless steel tube. Place the Beeroaster in a pan and put it on the grill or oven at a medium high setting 375 degrees for about 90 minutes - no need to check on it as it will be perfectly cooked. Add mushrooms around the base for extra vegetables with a great taste.

The Chile Roasta is a unique way of preparing those hot and spicy chiles, making them special - remember to prick a hole in the bottom to let the moisture escape when roasting.

Recipes and instructions provided on the box.

This shiny stainless steel BBQ Smoke Box makes it easy to use any wood chips on your BBQ to give your food the smoke flavor we love.

We are still the first and the original stovetop smoker manufacturer in North America. the Cameron's Stovetop Smoker is all stainless steel construction and lightweight. At 7 pounds the original Cameron's Stovetop Smoker is the most efficient and best value for money in the indoor smoker market. Use indoors on the stovetop, for "combo cooking" after smoking in the oven, on your grill outdoors, on a campfire, or with a sterno can for results that are hard to believe. The smoke flavors achieved in meat, poultry, fish, vegetables, nuts, cheese and tofu are amazing.

Smoker $49.95

Li’l Smokey $39.50

Gourmet Mini Smoker $29.50

Choice of 10 wood flavors from which to choose.

Wood Chip Flavors for all Smokers available in 1 pint or 5 quart tubs sizes - Alder, Apple, Bourbon Oak, Corn Cobb, Cherry, Hickory, Maple, Mesquite, Oak and Pecan

(25 cookings per pint)

BBQ Chips available in a thumbnail size - Alder, Apple, Bourbon Oak, Cherry, Hickory, Mesquite and Oak

BBQ Briquettes also available - call for flavors

The 2007 New Edition of the Cameron's Recipe Collection is now available - 50 new and exciting added recipes to tickle you taste buds! (It now has a blue cover) Over 250 recipes.

The Plank Cook Book has become very popular - 56 recipes for Grilling and Baking plank cooking, and lots of cartoon pictures for the kids to color

NEW PRODUCTS FOR THE FALL SEASON - CALLING ALL HUNTERS –

SMOKE YOUR OWN WITH THE NEW "SMOKE 'N FOLD" OUTDOOR SMOKER

$99.95 FOR THE ECONOMY MODEL - CARBON STEEL BODY - STAINLESS TOP, BASE AND INTERIOR COMPONENTS

$149.95 FOR THE PREMIUM MODEL - STAINLESS STEEL BODY AND INTERIOR COMPONENTS

Cameron's has engineered a unique space saving folding outdoor Smoker called the "Smoke 'n Fold". This 16 x 14 x 27 inch electric smoker with four shelves will fold down to 5 inches high, so can be stored on a shelf. It is an electric curing smoker and comes with an instruction booklet and recipes for basic brines and rubs. There is a carry bag and thermal blanket available for the colder and windy weather as this Smoker must be used outdoors. We also have a large selection of rubs and brines as well as sausage casings on the web site when the product becomes available in August.

Please see out website www.cameronsproducts.com for our other products

DISCOUNT HAS A LIMITED TIME – SO ORDER NOW

LATEST RECIPES FOR 2007

A Taste from Africa for your ribs or chops - for use in the smoker bag, on the grilling planks or with the flavorwood cans to provide the smoke needed for perfection

2 slabs ribs or 6 pork chops

1 tablespoon of each of the following

chile flakes, sea salt,dried onion chopped parsley, garlic flakes,ground coriander,black pepper, paprika flakes, and ground ginger

Mix all together and rub on the meat. Follow instructions on the product packaging for cooking methods and times.

Award Winning Smoked Apples for desert - the elegant and tasty way to finish any meal - from Finland

4 apples

4 Tbsp brown sugar

2 cups sour cream

4 Tbsp honey – liquid

2/3 tsp orange peel

1 teaspoon finely chopped mint

Juice of fresh orange

Peel the apples – cut in half and remove seeds. Sprinkle 2 Tbsp of brown sugar and mint over apples. Sprinkle the rest of the brown sugar and orange juice on the bottom of an oven safe roasting pan that fits inside the smoker bag – and add the orange peels. Mix sour cream and honey and pour over the bottom of the dish. Place apple halves into the pan with the sour cream mixture and insert into the smoker bag. Place onto hot grill or on the bottom rack in a hot oven (475 degrees) for 20 minutes – let rest for 5 minutes before cutting open the bag and serving.

There is a more simple way to smoke apples – just sprinkle brown sugar and honey over the apple halves, place them into the smokerbag and cook as above.

Smoked Beef with Peanut Crust

2 Tablespoons Hickory Wood Chips for Stovetop Smoker

4 lbs. Top Sirloin – cut into two long pieces

1 teaspoon Black Pepper

½ teaspoon Salt

¼ cup French Mustard

½ cup Peanut Butter

1 cup crushed Peanuts

3 tablespoons warm Water

½ cup Mango Chutney

Prepare the Smoker with the Hickory Wood Chips. Salt and Pepper the Beef - place on the rack and allow to smoke on a medium heat for 20 minutes. Remove Beef from the Smoker and place in a roasting pan. Set oven to preheat to 450 degrees.

Mix the remaining ingredients together to form a thick paste. Press onto the top and sides of the beef. Put into preheated oven for 20 to 25 minutes or until required doneness. Allow to stand for 10 minutes before serving.

Marinade for BBQ Chicken

1/2 cup vinegar

1/2 white wine

1/2 cup light olive oil

1/3 cup sugar

1/4 cup mango chutney

1/4 cup tomato ketsup

2 teaspoons grated onion

2 garlic cloves crushed

1 tablespoon Tabasco

1 tablespoon chile powder

3 tablespoons Worchestershire sauce

1 teaspoon ground ginger

1 teaspoon dried mustard powder

Mix all ingredients together and pour over chicken. Marinade for 2 hours.

Cook chicken on a medium hot flame - each time you turn it (easily done with the speed tongs from the Grillslinger) dip the chicken piece into the marinade. If the skin turns black it is caused by the marinade and the result is delicious.

Beer-Brined Smoked Catfish

Cameron Stovetop Smoker Method

Brine:

1 cup hot water

1 cup kosher salt

½ cup brown sugar

3 cans cold beer (such as Budweiser)

1tablespoon coarse ground pepper

6bay leaves, crumbled

4 large catfish fillets, about ¾ pound each

Olive oil

Wood chips soaked in water ( Hickory or Alder, preferred)

Special Equipment: Cameron Stovetop Smoker

Dissolve salt and sugar in hot water. Add cold beer, pepper and bay leaves to make brine. Whisk well to remove carbonation. Add two medium-size bowls of ice cubes to cool brine and add more volume to the brine. Add more cold water if more liquid is necessary to cover all the fillets. Place fish in brine when the brine is cool to the touch. Brine fish 2-4 hours covered, in the refrigerator. Remove fish from brine, rinse in cold water and air dry for 10 minutes before smoking.

When ready to smoke, set stovetop smoker up with 2 tablespoons of chips between the smoker and the drip pan. Replace cooking grate. Brush fish lightly with oil, place skin-side down on the cooking grate with about an inch between each fillet. Slide top of smoker into place. Place smoker on the stovetop and center it over the burner. Turn the burner on high. Smoke for 20-30 minutes. The fish will be a dark caramel color. (Alternatively you may smoke cook on an outdoor grill for 1 hour or until fish is cooked through, caramel colored and smoked.)

Serve at warm or room temperature or make into a smoked catfish “pate” by adding cream cheese, sour cream, shallots, capers, garlic, Tabasco and a dash of pepper to taste (see recipe below).

Serves 4-6

Smoked Catfish Pate

This spread or pate is so good, I know you won’t be able to stop at just one bite! Serve on homemade melba toast or simple crackers. Bluefish and trout are both good substitutions for the catfish.

4 Beer-Brined Smoked Catfish Fillets (see above)

1 8-ounce block cream cheese, room temperature

½ - ¾ cup sour cream

2 large shallots, minced

2 tablespoons capers in liquid

2 teaspoons caper juice

¼ teaspoon granulated garlic

5 shakes Tabasco ( or more to taste)

6 grinds fresh ground pepper or more to taste

Brine and smoke catfish according to recipe. While still warm, break fillets into pieces, removing any bones. Add cream cheese and mix well. Add ½ cup of the sour cream and mix well. Add the shallots, capers, caper juice, garlic and Tabasco. Taste for seasoning, add more sour cream and/or cream cheese at this point if the pate is a little dry or tastes a little salty. Adjust Tabasco and add freshly ground pepper to taste.

Note: Do not add any salt to this dish because the brine and the smoke “salts” the fish before it is mixed into the pate.

Let chill for at least 3 hours or preferably overnight. Taste once more before serving and adjust seasonings if necessary. Serve on the cold side of room temperature on homemade melba toast (slice a loaf of French bread in small rounds, lay out on a cookie sheet and bake in a 250ºF oven until golden and the bread is dried out) or your favorite crackers. Top with a dollop of sour cream and a bit of caviar if desired.

Serves 4-10 as an appetizer