Wednesday, October 21, 2020
Wednesday, October 21, 2020

Indiana Edition

57.4 F
Indianapolis

Sportsman Store

As the weather and leaves usher us into fall, we start thinking about delicious meals (preferably wild game!) best served on chilly evenings. Here’s what you need. – BRS // Editor

Spyderco Kitchen Knife


These knives (there are a few sizes) are a step up from your average kitchen knife, but not so expensive you’re afraid to beat’em up. They hold an edge well and sharpen up easily. I bought one a while back and quickly followed up with a few more.

MeatEater Cookbook


This book changed the way I looked at cooking wild game. It’s just gourmet enough to be interesting, but not so far out it’s intimidating. It also has a handy section on cleaning game. If you could only have one wild game cookbook, this is it.

Lodge Cast Iron Skillet

 


The classic skillet. You probably have one. If not, get one. Indestructible, and gets better with age, it works well on the stove and on the grill. Don’t be intimidated by keeping it seasoned, it’s not complicated. Food really does taste better from a cast iron.

Lodge Dutch Oven

 


Consider this the companion item to the cast iron skillet. Dutch ovens designed for outdoor use with coals get a lot of attention (and they should), but these are more versatile. Get one and I guarantee your Instapot will see less use.

FoodSaver Vac Sealer


The FoodSaver is indispensable for, you guessed it, storing food. Sounds simple, but once you can freeze raw and prepared food in flexible quantities cooking becomes more convenient. You’ll find yourself reaching for last year’s pheasant instead of another chicken breast.

Lodge Scrubber

 

 


If you get (or already have) cast iron cookware you have to have a chain mail scrubber. Scrapers are handy for applying brute force, but the mail easily gets your cast iron clean quickly and without drama. Works well on boring regular cookware too.

WorkSharp Knife Sharpener


WorkSharp makes a range of excellent sharpeners. Their powered version put them on my radar a few years back, but this simple one gets the most use. It’s got a fairly coarse diamond plate for blades that need help, and fine ceramic rod to hone them razor-sharp.

Old Bay


I’ve heard that Old Bay is a love it or hate it sort of thing, but I refuse to acknowledge there are people who don’t like it. My assumption is they haven’t tried it – which also seems crazy. It goes well on everything except dessert.

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