3 Recipes for Your Outdoor Cooking Adventures This Week

3 Recipes for Your Outdoor Cooking Adventures This Week


Greetings to our fellow outdoor cooking enthusiasts! Here is a new set of recipes that you can try this week. You'll definitely love these recipes because they're perfect complements to any outdoor activity whether it's camping, hiking, local sporting events and even a simple outdoor party in your own backyard.

To ensure preparing your meant and other ingredients in style and with great precision, order one of the well-designed Caveman knives from our shop today.

Start of the Week: Smoked Wagyu Brisket Chili

Get your smokers ready for a busy start this week, as this mouthwatering Smoked Wagyu Brisket Chili takes at least 3 hours to prepare and cook before they're ready to be served. It's not surprising though because Wagyu briskets typically cook a little longer than other less marbled meats, especially when you want some extra fat rendered.

Thanks to the quick video demonstration of Chef Ryan Ralston, we can definitely see how delectable and juicy this dish is, inspiring us to make it by ourselves. Besides, Wagyu meat is recognized as the best beef in the world, and doesn't come cheap. So why waste such precious meat through rudimentary cooking?

Check out Chef Ralston's video and discover a great way to bring out the best of Wagyu briskets.

 Buy the Caveman 3 in 1 Bundle to help cut and slice your meat with greater control and precision.


Midweek: Pickled Onions in a Jar

What good is a smoked meat, barbecue or even taco when you don't have a great relish? So by the middle of this week, it's time to prepare for some amazing Pickled Onions in a Jar to give future outdoor cooking and dining some upgraded twists.

We have Michigan BBQ Addicts to thank for this Pickled Onions recipe.

@michiganbbqaddicts Pickled Onions! 🔥 @chargrillergrills @outdoor cooking #michiganbbqaddicts #OscarsAtHome #SeeHerGreatness #VenmoSpringBreak #pickledonions #onions #jalapeno #garlic #bbqtiktok #bbq #tacos #fyp #foryou #viralfood ♬ Sports action - TimTaj

What you need:

  • 1 large red onion - serves 2 pint-sized jars
  • 1 jalapeño per jar
  • 2 cloves garlic per jar or as many as you like
  • For brine:
    • 1 cup water
    • 1/2 cup apple cider vinegar
    • 1/2 cup white vinegar
    • 3 tsp kosher salt
    • 3 Tbsp honey
    • Red pepper flakes (optional)


  • Slice jalapeño. Add to the jars.
  • Peel and crush garlic. Add to the jars.
  • Cut large onion in half and remove the wrappings. Cut the onion into slices and break them before stuffing into the jars.
  • Combine brine ingredients in a pot and bring to a boil.
  • Pour hot brine over your mixture in the jar until liquid level is a bit on the surface.
  • Wipe the jar's rim, put the lid on, and screw them tight.
  • Place in fridge for at least 24 hours before serving or 36 hours for the best results.

Use well-balanced and ruthlessly sharp tools such as those in The Caveman Ultimo Knife Buy 3 Get 3 Bundle for greater convenience, efficiency and safety when cooking.


Weekend: Cheesy BBQ Pulled Beef Stuffed Peppers

End the week off with this delightful and sumptuous meat dish shared to us by Maxx: The Part-Timer’s BBQ. It has a very long name, but each word adds to the perception of how delectable and mouthwatering this dish is.

  • Prep your meat chunk/blade by poking holes and inserting garlic into them. Add binder for seasonings to stick on.

  • Smoke the meat to tender perfection. Smoke some large red peppers as well. Pull meat once tender.

  • For the cheesy sauce, mix butter and flour to create a roux and add milk once it thickens. Add shredded cheddar and queso cotija.

  • Stuff peppers with pulled meat and add the cheesy sauce. Sprinkle some shredded jalapeño cheese on top as well.

  • Give the dish an extra melt and smoke by putting it back on the pit.

Get the complete video tutorial here:

Don't forget the Caveman Ultimo Knife 2.0 for all your indoor and outdoor cooking needs.





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