Camping 101: Avoiding the Dreaded Warm Beer

We've all been there. Long hike, get back to camp, collapse in a camp chair and reach inside the beverage cooler only to find melted ice and lukewarm beer. Is there anything more disappointing than a warm beer? Yes. A beer cooler that doesn't live up to its name. Obviously, if you're there to camp, which is generally more than a night or two (otherwise it would be called a day trip, right?) it would seem to make sense that the cooler you depend upon to keep foods cool, your beer cold and your ice...well... icy, should do its job for the duration of your outdoor trip. If it doesn't, you need a better cooler. You need a Brute.
A Brute beverage cooler is simply the best cooler available. Rotational molded, the Brute cooler is built with maximum ice retention in mind and will keep ice solid for 5 days. The durability of the Brute is also unsurpassed and can withstand whatever an outdoor bully can throw at it during your fishing, hunting, boating, camping or tailgating trip. You can even customize your Brute with your name, initials or personal mantra to make it an more enviable possession. Your tailgating buddies will be sure to be checking it out. By the way, every one of our outdoor coolers is built here in the good ol' USA and because of design improvements we now offer a 5 year warranty which covers all those little components that don't seem so little when they don't work they way they are supposed to. We cover those parts that are most likely to wear out like the handles, latches, the rubber feet and the drain plug too. Just call us and we'll replace it.
Why? Because we never want to be like that warm beer and disappoint you right when you need us most.

Cheesy Squash... Veggies Done Right.

   

   Alright you Brutes, its been a while since I gave you somethin good to eat so here you go.  I made this on Easter for a family get together and it turns out it was a hit.  Its got a good helpin of squash and onions in there for the health conscious and a mess of cheese and sour cream to make it taste good.  This recipe is good for a get together cause it feeds about 12.  If you don't need that much just cut it in half.  Good luck and Good Eatin!!!

Ingredients

• 4 pounds yellow squash, sliced
• 4 tablespoons butter or margarine, divided
• 1 large sweet onion, finely chopped 
• 2 garlic cloves, minced
• 2 1/2 cups soft breadcrumbs, divided
• 1 1/4 cups shredded Parmesan cheese, divided
• 1 cup (4 ounces) shredded Cheddar cheese 
• 1/2 cup chopped fresh chives
• 1/2 cup minced fresh parsley
• 1 (8-ounce) container sour cream
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten 
• 1/4 teaspoon garlic salt

Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.

Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.

Bake at 350° for 35 to 40 minutes or until set.

source: http://www.myrecipes.com

New 5 Year Warranty

At Brute Outdoors we take pride in the fact that we offer our customers the very best coolers on the market. We build every Brute Box ice chest to withstand years of punishment in even the most demanding environments. Our new generation of Brute Box surpasses the previous generation models with improvements in durability, ice retention, fit and finish, and now an improved warranty. We decided the new cooler generation deserves a better warranty and that's why every made in USA Brute Box now comes with a full 5-year warranty against manufacturer defects from the date of purchase. Unlike the competition, our warranty covers parts that are most likely to wear out including latches, handles, rubber feet and drain plugs. Should you every need a replacement part just call us at 855-BRUTE55 and we will ship you a new one free of charge. If you're in the market for a new hunting ice chest or marine cooler, rest assured that we have a warranty that will protect your investment. Our goal is to not only provide you the best ice chest you'll ever own but the best customer service you've ever had.

Egg-Stuffed Baked Potatoes

I was skeptical when my buddy first told me about Egg-Stuffed Baked Potatoes but it only took one bite to make me a believer.  The best part is it works for breakfast lunch or dinner.  Think of it like hash browns and eggs all in one portioned edible container. Now be a good Brute and give them a try, you won't be disappointed.

Ingredients:

• baked potatoes, slightly cooled
• melted butter
• kosher salt and black pepper
• shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
• eggs
• additional fillings of your choice: sauteed vegetables, bacon or ham, etc.

Instructions:
Preheat oven to 350 degrees.

Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

Source: www.ourbestbites.com

Come And Take It

Texas is more then a State, its a state of mind.  We have a unique and rich history that gives Texans an unrivalled sense of pride.  At Brute Outdoors we celebrate this pride with our Gonzales Flag edition lid graphics.  The Gonzales Flag represents the beginning of the Texas Revolution and embodies the spirit of Texas individualism.

In late September, 1835, Colonel Ugartechea, the commander of the Mexican garrison at San Antonio, sent a few men to Gonzales to recover a cannon that had been loaned to the town to fight off occasional Indian attacks. The citizens of Gonzales realized that the intent of the move was to disarm possible rebels, and so the request was denied.

Ugartechea then sent dragoons under Captain Francisco Castaneda to demand the cannon unconditionally. As word of the conflict spread, the Texan force grew to over 200 armed men and the town was fortified. The cannon was mounted on a wagon, and blacksmiths hammered iron scrap and chains into the cannonballs.

Two ladies of the town, Cynthia Burns and Evaline DeWitt, painted a flag on cotton cloth, depicting the cannon, the lone star of Texas and a clear challenge to the enemy.

The Mexican troops moved north to ford the river and approach Gonzales. The Texans decided that they had to attack before Mexican reinforcements arrived. They crossed the river at dusk, formed their battle lines at night and surprised the Mexicans at dawn on October 2nd.

The battle that followed was brief; when the Texans opened fire, the Mexicans withdrew, abandoning their supplies. Stephen F. Austin joined the army as commander on October 10th, and the other Texans, under the command of James Collingsworth, took the Goliad the next day. On October 12th, the march on San Antonio began.

source: http://www.galleryoftherepublic.com

Dealer Spotlight: Cinnamon Creek Ranch

Brute Outdoors is proud to announce Cinnamon Creek Ranch in Roanoke, TX as our Dealer Spotlight of the week! Whether you are a bow hunter or target archer, Cinnamon Creek is a premier archery facility with indoor/outdoor ranges and pro-shop to satisfy even the most demanding clients.

Their staff is not only passionate about archery, they live it. The technicians at Cinnamon Creek boast over 150 years of combined archery experience and are the most knowledgeable you will find anywhere in the business.

In addition to Brute Boxes their pro-shop stocks over 300 bows along with arrows, sights, rests, apparel and any other accessory you would need for the great sport of archery. Open 7 days a week from 9am to 9pm.

Cinnamon Creek Ranch

13794 Old Denton Rd.

Roanoke, TX. 76262

(817) 439-8998

Pan-fried Smashed Potatoes

At the request of my sister, I though I would share with you one my favourite recipes.  Pan-Fried Smashed Potatoes are a simple side dish that leave my mouth watering just thinking about them.  Give them a try and I guarantee you wont be disappointed.



Ingredients:
1 lb Small Red Potatoes
Olive Oil
Kosher Salt
Black Pepper
Thyme
Parmesan Cheese

Place whole potatoes in a pot big enough to completely cover them in water then add a table spoon of salt.  Bring to a boil and let them cook for about 10-15 minutes to where they are almost tender. Drain and set them to the side to let them cool for a bit.

Take a large heavy skillet, I prefer cast iron, and coat the bottom with olive oil and heat over medium heat until it simmers.  Then place the potatoes one by one into the skillet and then flatten them down to about 3/4" thick with a potato smasher.  Drizzle the top of the smashed potatoes with some more olive oil and season with salt, pepper, and thyme.

Reduce the heat to medium low and let them cook for about 20 minutes, flipping once half way through, until they are golden brown. Sprinkle on the parmesan with about 5 minutes left to let the cheese melt down on top.   

Dealer Spotlight: Davis Feed in Certerville

 Brute Outdoors is proud to announce Davis Feed in Centerville, TX as our Dealer Spotlight of the week! Davis Feed has proudly served Leon and surrounding counties since 1985.  They provide a friendly and knowledgeable staff is more than capable to satisfy all your agricultural and outdoor needs.  In addition to our full like of Brute Box Coolers they can provide you will a whole host of other products including purina feed, hunting supplies, deer feeders, blinds, attractants, bulk and sack fertilizer, grass seed, farm and ranch supplies, culverts, gates, panels, fencing materials, home and garden supplies, tack, sell hunting and fishing licenses.

Address:  825 Highway 7 East. Centerville, TX 75833
Facebook page: www.facebook.com/davisfeedcenterville
Twitter: @Davisfeed

Luke Clayton Loves His Brute Box

Texas outdoors writer/radio broadcaster Luke Clayton just pulled these venison hams out of his Brute Box after six days of curing.  Luke has this to say about Brute Coolers.

"After more than fifty years of living a very active life in the outdoors, I've used all kinds of coolers to keep my fish and game fresh.  Hands down, I've never owned a coolerthat comes anywhere close to my 75 quart Brute Box.  I'm 100% convinced had these coolers been around fifty years ago, I'd still be using the first one I purchased." 

For more on Luke and his radio program visit www.catfishradio.com

Super Bowl Snack

With Super Bowl XLVII only a few weeks away its time to start making plans.  If you plan on hosting a watching party of your own you are gonna need a few things.  While a Brute Box full of your favorite beer is the most important ingredient for a successful party,  snacks run a close second.  If you're like me and enjoy a little spice in your life then these bacon wrapped jalapenos will do the trick.

INGREDIENTS:
20 whole, fresh jalapeños
2 8-oz blocks of cream cheese, softened at room temperature
1 to 2 pounds of bacon

DIRECTIONS:
1. Preheat oven to 375 degrees F. Place a wire rack on a baking sheet and set aside.
2. Cut the jalapenos in half, lengthwise. Remove the seeds and membranes. Stuff each jalapeno half with cream cheese. Wrap each jalapeno half with bacon. Secure with a toothpick.
3. Bake in the preheated oven for 20 to 25 minutes. If after 20 minutes the bacon doesn't look brown enough, turn on the broiler for a couple of minutes to finish. Just keep a close eye so they don't burn! Serve immediately or at room temperature.

Source: www.browneyedbaker.com

Hi-dilly-ho, Neighborinos!

Movember has come and gone but I made the decision to keep rocking the mustache.  This is the first time I've ever gone past a few days of stubble and I didn't feel like parting with my new found friend.  It hasn't been a decision that has gone over well in our household though.  Contrary to my wife's opinion, I feel the stache enhances my ruggedly handsome features and takes my badassedness to Chuck Norris levels .  I'll also have you know that I've received numerous complements, mostly from my grandmothers, but they still count.  I've been told I look like everyone from Magnum PI to Ron Jeremy but it wasn't until the other day that received my favorite comparison to date from my sister Emily. I'll let you decide for yourself how accurate she was.

  

Custom Lid Graphics

Make your Brute Box look even better with one of our custom lid graphics. Just like all our products these heavy duty vinyl graphics are made Brute Tough to withstand any environment you throw at it. Installation is quick and easy by following the steps provided in our how to video.

Visit our Gear section to see all the size and pattern options available. We are also happy to accommodate custom orders that include logos of your organization or corporation. For more info email us at bruteoutdoors@gmail.com

Fire Crackers

I came across this recipe on Christmas at my aunt's house.  I was drawn too the "hurts so good" flavour of this spicy snack that lives up to its name. With new years right around the corner, Fire Crackers will make a great snack for any of your guests who enjoy the pain of enfuego foods.  Just be sure to keep some ice cold libations in a brute box near by for anyone who can't take the heat.

Fire Crackers

Ingredients:

2 pkg -   Oyster Soup Crackers

1 box - Triscuit Mini Crackers

1 box - Club Mini Crackers

2 pkg -   Gold Fish Crackers 6.6 oz

1 box - Hot & Spicy Cheez-Its

9 oz -     Sesame Sticks

1 lb -      Mixed Nuts or Dry Roasted Peanuts

1.5 cups -   Vegetable Oil (heat in microwave 2 min. to warm)

1 pkg -         (dry) Hidden Valley Ranch Dressing Mix          

1 tbls -         Cheyenne Pepper

2 tbls -         Paprika

6 tbls -         Red Pepper Flakes

1 tbls -         Chili Powder

1 tbls -         Garlic Salt

Feel Free to add Onion Powder or other seasoning that tastes good to you.  Some folks even add a little Louisiana Hot Sauce to the oil to make it as hot as you like.

Pre-heat oven to 225 degrees

Mix all spices together and set aside.

Place all crackers and nuts in a roasting pan with high enough sides for stirring.  Pour all warmed oil over crackers and mix till crackers are well covered with oil.  Sprinkle the spice mixture over the crackers while stirring for an even coating.

Bake in pre-heated oven for 1.5 hours.  Remove and stir every 15 minutes for even baking.

Let them cool and store them in an air tight container until ready to serve.

Put a Growler in your Brute?!?!

"Growler...what the hell's a growler?" Those were the words I replied this morning when my buddy invited me to Craft and Growler in Dallas.   I learned that a growler is essentially a jug for beer and it didn't take more than that for me to decide it was a trip worth making.  Several microbreweries have popped up here in DFW over the last couple years, Peticolas, Deep Ellum, Lakewood, to name a few.  They all make terrific beer but not many of these operations have bottling capabilities.  That's where Craft and Growler comes in.  They sell and fill growlers with up to 30 different regional beers that you can't hardly find on store shelves.  Their growlers come in 16, 32, and 64 oz variety and range in shape and material.  One of the things that sets Craft and Growler apart from other brew pubs is their patent pending filling system.  Air is the enemy and will cause even the greatest of beers to go stale. Their system first fills the bottle with CO2 in order to evacuate the air, then they inject the beer from under the CO2 layer.  Once capped with an air tight seal and you have a growler that lasts much longer.  One thing is certain, growlers are going to become regular in my Brute Box.

New 50 Quart Brute Outdoors Cooler - Made in USA

We have been working really hard on our next generation of Brute Boxes and we could be more pleased with the end result.  Check out our new video to see some of the features that make it the best and ice chest you'll ever buy.

Let Us Celebrate!!!

On this day in history - December 11th

1816 - Indiana became the 19th state.

1936 - Britain's King Edward VIII abdicated the throne in order to marry American divorcee Wallis Warfield Simpson.

1941 - Germany and Italy declared war on the United States, which responded in kind.

1946 - UNICEF was established.

1972 - Man landed on the moon for the last time during the Apollo 17 mission.

1994 - Russian troops rolled into breakaway republic of Chechnya in a failed bid to restore Moscow's control over the region.

1998 - The House Judiciary Committee approved three articles of impeachment against President Bill Clinton.

2000 - Shortstop Alex Rodriguez agreed to a $252 million 10-year deal with the Texas Rangers, the most lucrative sports contract in history at the time.

2008 - Bernard Madoff was arrested, accused of running a multibillion-dollar Ponzi scheme. 

Most importantly on December 11th every year we celebrate the birthday of the founder and president of Brute Outdoors, Jeremy Denson.  A man of great vision and fortitude who's passion for the outdoors led him to create the worlds greatest ice chest.  Please join me in celebrating a man who truly embodies the american entrepreneurial spirit!

Happy Birthday Mr. Denson!!!

Bet you didn't know.

It's no secret that at Brute Outdoors we specialize in making the world's greatest coolers.  I bet you didn't know that the portable ice chest has only been around for about sixty years.  It was invented in 1951 by Richard C. Laramy of Joliet, Illinois.  The idea didn't become popularized until a few years later when the Colman Company took Laramy's patent and improved upon it with a galvanized skin and later mass production of plastic units.  Coleman was also responsible for popularizing the term "cooler" through their marketing campaigns here in the states.  In Australia they are referred to as "esky" or "chilly bin" and in the United Kingdom the common name is "cool-box".   No matter what you call it,  If you're looking for the toughest ice chest on the market then a Brute Box is the answer.  

Pumpkin Pie Pancakes, Yes Please!

My last post I talked about my latest obsession of cooking with cast iron so I'll continue down that road with a great recipe I found. At our house the responsibility of making breakfast on the weekends usually falls on my shoulders and pancakes are one of my favorites to make. Yesterday I though I would change it up a bit and try a slightly more seasonal twist on the old standby. I stumbled across this recipe for Pumpkin Pie Pancakes and they turned out great so I though I'd share. A cast iron griddle makes the perfect cooking surface for golden fluffy pancakes so I highly suggest it.

Pumpkin Pie Pancakes

• 1 1/4 cup all-purpose flour
• 1 tablespoon sugar (if using pure puree, use 3 tablespoons sugar)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup 1% milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
• 1/2 cup canned pumpkin pie mix (or pure pumpkin puree – if using puree, be sure to add the following spices to the flour: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves)
• 2 tablespoons vegetable or canola oil
• 1 egg, room temperature

Your Grampa Knew What's Up, Cast Iron!

Earlier this year while helping my dad clean out his storage unit I stumbled upon a few dirty old cast iron frying pans. They all had their fair share of rust and gunk and were heavy enough to serve a dual purpose and boat anchors. Still, as nasty as they were, I decided my kitchen was in need of some manly cookware. After some laborious scrubbing and re-seasoning sessions I had them back in action and I've been hooked ever since. My wife thinks I'm nuts and calls it my new obsession because I refuse to use anything else now. So I thought for this blog I'd share some things I've learned about my latest obsession.

One of the great things about cast iron is its darn near indestructible which is something we can really appreciate at brute outdoors. Just like our coolers, cast iron cook wear is built to last a really long time. In fact my favorite skillet was made sometime in the 40's. This durability also allows you to cook with them just about anywhere. From ovens to cook-tops to camp-fires, they're great for any situation. This durability is derived from their thick cast iron walls which also allow them to distribute heat evenly and retain it for longer then most. Its important to give it enough time to heat up before cooking, five minutes on low-medium heat should be sufficient for most situations. 

Cast Iron also has great non-stick properties with ample seasoning. I'm not referring to salt and pepper but the thin layer of oils and fats that have been burnt onto the surface of the cookware. There are lots of differing opinions out there as to the proper way to season but I'm sure they all give similar results, so just pick one. I Preheat the oven to 425 degree and stick in the bare skillet to heat it up. Once the oven is done preheating I take out the skillet and cover it with a thin layer of grape seed oil due to its higher smoke point. Make sure to coat all surfaces as this will serve as a rust inhibitor as well.  Place the skillet back in the oven for thirty minutes upside down so no oil pools on the cooking surface. When time is up turn off the heat and let it cool down in the oven then repeat two more times. You should be left with a darkened surface that is now suitable for cooking. The best part is the more you cook with it the better the seasoning will get. You shouldn't wash cast iron but allow more burned oils and fats to build up over time. This may sound unsanitary but simply pour some course salt in the pan then wipe clean any left over food particles while the pan is still warm. You should be left with a glistening black surface ready for the next round of eggs and bacon.

In this brutes opinion cast iron is the only way to cook. Do yourself a favor next time your rummaging through a garage sale and come across a dirty old skillet. Look past the gunk and rust and see the potential for your new favorite cookware.

Lets Hear From You Brutes

At Brute Outdoors we love to hear from our customers.  Over the last few years we've taken all the feedback we received and poured it into the designs of our new coolers.  Praise is always nice as it lets us know we're on the right track but personally I prefer the criticisms because nobody kicks a dead dog.  So good, bad, or indifferent, I promise if you take the time to write us we will take your words to heart.


As a family owned and operated business we know our customers are the back bone of our operation and our family works tirelessly to provide you with the best products possible.  If you have a story or pictures of your Brute Box in action and would like to share we would certainly love to hear from you.