How To Cook:
Beer Can Chickens & Turkey
Other Great Recipes Inside
Season • Inject
Roast • Smoke
K E G
R O A S T E R
Deluxe Set Includes:
Built-in Thermometer
Roasting Base
3-Can Holder for Chickens
1-Can Holder for Turkey
Heat Diffuser Plate
Vented Lid
Patent Pending
Model KEG-R (Keg Roasting Accessory)
Recommended for use on Camp Chef low-pressure stoves.
Use only on low heat for high-pressure cookers.
C O O K E R / R O A S T E R
C O M B O
Model SLP-KEG
Cooker/Roaster Combo Set
Tank Sold Separately
Includes deluxe single-burner
cooker with low-pressure output.
Additional Camp Chef
Accessories on page 7
2
For more information or if you have questions, please call: 1.800.650.2433 or send e-mail to:
3
E A S Y
S T E P S
1
• Marinate, Season
and Rub
2
• Place over Favorite
Beverage Can
3
• Cook to 170°F
Fast & Easy Roasting!
H E A L T H Y
&
F L A V O R F U L
Infuse the Flavor.
Drain out the Fat.
Dazzle your friends with flavorful, juicy chickens and turkey! Easily
create succulent roast chicken or turkey in Camp Chef’s Keg Roaster
anywhere outdoors. Place your favorite can of liquid in the holders to
create fabulous chickens and turkey. Patent pending design infuses flavor
and locks in juices. Fast and easy, no oil and no mess!
Visit us on the web for more great recipes,
tips, tricks and ideas!
KegRoaster.com
Healthy and Safe Roasting System. No oil, no deep frying,
less mess. Drains out the fat.
[email protected]
3
H O W
I T
W O R K S
For Use on Outdoor Cookers Only!
The Keg Roaster is a unique roasting system designed to enhance flavor
and moisten meat resulting in juicy, flavorful food. The beverage cans
moisture rises through the birds adding flavor and moisture to the meat.
4
For more great recipes, tips or ideas, visit us on the web at KegRoaster.com
B E E R
C A N
T U R K E Y
You will need:
• One 10-20 lb turkey, thawed and trimmed
• One 12 oz can of beer*
• Camp Chef's All-purpose seasoning†
or
• Paprika based seasoning preferably without sugar
(Sugar tends to encourage burning on the bottom of the roaster)
Set the Keg Roaster over burner. Pop the top on the beer and
pour a 1/3 of the beer out of the can. Place the beer can into the
can holder. Cut an opening under turkey's neck to allow for good
heat circulation. Sprinkle seasoning thoroughly over the outside of
the turkey and gently rub into bird. Set the turkey onto the can
holder (as shown on page 3). Ignite the Camp Chef cooker and set
temperature to medium.
Cooking times will vary depending on size of turkey, weather
conditions, outdoor temperature, temperature of the turkey going
into the roaster, and elevations. Use a calibrated meat thermometer
to check the doneness of the turkey. Check the temperature of the
meat after one hour and every 30 minutes thereafter until meat
thermometer reads 170°F in the breast.
*Any canned beverage can be used in this recipe.
†Add 1 Tbsp. of seasoning to liquid for added flavor
Remember: Drink responsibly. Do not operate Keg Roaster while
intoxicated.
Variation:
This recipe also works well with chickens.
• Three large roasting chickens, thawed and trimmed
• Three 12 oz cans of beer
Patent Pending
5
L U A U
H U L A
C H I C K E N S
You will need:
• Three large roasting chickens, thawed and trimmed
• Three 12 oz cans lemon-lime soda
or small cans of pineapple juice
• Mesquite dry rub seasoning
Set Keg Roaster over burner. Pop the top on the soda and pour
about 1/3 of the liquid out. Cut an opening under the chicken’s
neck to allow for good heat circulation. Sprinkle mesquite
seasoning thoroughly over the outside of the chickens and gently
rub into birds. Using a Camp Chef injection needle, inject 1/2 of
a cup of pineapple juice into each chicken.
Place the soda cans into the can holders on the roaster. Set the
chickens onto the cans with the chicken breasts towards the center.
Place the chicken in the roaster and cover with the lid. Light the
Camp Chef burner and set temperature between low and medium.
Cooking times will vary depending on size of chickens,
weather conditions, outdoor temperature, temperature of the
turkey going into the roaster, and elevations. Use a calibrated meat
thermometer to check the doneness of the turkey. Check the
temperature of the meat after one hour and every 30 minutes
thereafter until meat thermometer reads 170°F in the breast.
Serve with fresh fruits and rice.
Variation: Teriyaki Turkey
Rub ground ginger and garlic powder on outside of turkey. Inject
turkey with about 1 cup of teriyaki sauce. Place over 12 oz can of
orange soda or lemonade.
Patent Pending
6
Build the perfect outdoor kitchen with Camp Chef’s full line of great accessories.
M O D U L A R
C O O K I N G
S Y S T E M
Look for quality Camp Chef accessories. Simply mix and
match customized accessories to create your own complete
outdoor kitchen.
Keg Roaster
Dutch Oven
Skillet
Wok Cooking
Boil • Steam • Fry
Find these accessories at your local dealer. 7
PO Box 4057 Logan, UT 84323
Ph: 1.800.650.2433 Fax: 1.435.752.1592
CampChef.com
Patent Pending
3-050062
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