Attention: Christian Families

Cook Healthy Food Outside… On the Trail Or In Your Own Backyard!

… build your outdoor cooking skills so that no matter what happens, your family will enjoy delicious, healthy, traditional meals… cooked exactly the way you like…

Dear Family Cook,

During a hot summer several years ago, we butchered our own home-grown beef. It was an exciting time as I dreamed of all the great dinners I’d cook that winter.

But after all the meat was neatly cut, wrapped, and stored away, I look around and saw piles and piles of beef fat.

I decided to render it all into tallow.

I knew it would take many days of cooking to get it done. I also knew that one pot on the stove wouldn’t keep up with the task.

I considered my options:

  • I couldn’t do one pot at a time because I didn’t have enough freezer space to keep the waiting fat frozen that long.
  • I did not want to stink up the house for weeks with the cooking meat smell (which isn’t so bad if you’re doing a small amount).
  • And, I didn’t want to heat up the house during the hot summer months.

The answer?

I took all my crockpots and a roaster oven outside. I set up a table on the front porch, and voila, I had an outside kitchen.

I melted batches of beef fat into tallow for a solid week.

And it worked great:

  • no smell or extra heat in the house, and
  • I kept the tallow batches going day and night

Then I had a lightbulb moment:

Why not do most of my cooking outside during the summer?

And since then, I have.

Each summer, I do more and more cooking outside. I’ve learned and grown and added fun equipment to my collection.

And I keep going because it’s exciting and freeing to see that you really can cook amazing, satisfying meals outside.

Hi, my name is Wardee Harmon.

And I’m the author of the Complete Idiot’s Guide to Fermenting Foods. I am also the lead teacher for Traditional Cooking School - an online cooking school I created to honor my grandmother’s cooking traditions and preserve them so that future generations can enjoy the health benefits, flavors and fun of traditionally prepared foods.

People Started Asking Me To Share How I Cook Outside…

So, that summer, I decided to teach members of Traditional Cooking School the exact methods I use to cook outside.

We focused on cooking methods, like:

  • Portable Appliance Cooking, in large quantities
  • Portable Appliance Cooking, in glass jars
  • Camp Stove Cooking
  • Pressure Cooking
  • Water Bath Canning
  • Pizza Ovens
  • Hay Boxes, a.k.a. Wonder Oven
  • Cooking over an Open Fire
  • Dutch Oven Cooking, and
  • Sun Ovens

Plus some special ways to smoke meat and bake sourdough bread over an open flame.

… And It Was Really Cool Because It Solved So Many Problems

I’m sure you’ve already noticed this, but traditional cooking in the summer really heats up the house! And once the late summer garden gets rolling, keeping up with the daily harvesting and preserving becomes a big challenge.

So I specifically designed this class to help you overcome problems like how to:

  • Beat the heat. — Heating up the house in the summer can be miserable… and the kids will only tolerate so many salads. Cooking outside lets you keep the house cool and the family happy.
  • Avoid the mess. — You’ll be able to can big batches of tomatoes, or slice tens of pounds of peaches to put in the dehydrator, without the big, sticky mess in your busy kitchen.
  • Save money. — Cut back on electricity by cooking with alternative heat, like solar power. Avoid having to run the air conditioner to cool the house after every meal. And, keep food costs down by avoiding the costs of pre-canned items or buying food out of season.
  • Devote space to large jobs. — Preserve food in much larger quantities than you could fit into your regular kitchen. (Plus remember, it’s a lot easier to hose it all down when you’re done.)
  • It’s convenient. — You can bring large bowls of produce from the garden right to a table on the porch. And from there, it’s easy to slice and dice, fill dehydrator trays, and simmer pots of tomato sauce.
  • It’s fun. — Chat with a friend. Enjoy the beauty and the sounds of the outdoors. Read a book and sip a cold beverage. Watch the pets or the livestock. Watch the kids play games or ride bikes. Doesn’t that sound like more fun than being cooped up inside?
  • It’s healthy. — You can take a break from regular life as you enjoy the new scenery. Soak up some vitamin D. Feel the earth under your feet. Breathe the fresh air.
  • It’s truly “off the grid”. — Even if you’re not a “prepper” or survivalist, it’s nice to know that if the power goes out for a few days, you can still serve a hot meal.
  • It connects us to the past. — Cooking outside is a skill most people have lost. We can get back out there, learn how to cook food using alternative methods, and involve the whole family in the process.
  • It’s a lasting legacy. — When our children are grown, they will know how to cook food wherever they are, and we can hope and pray they will carry it on in their own families.

Bottom line: Cooking outside helps me feel calmer, and better equipped to handle anything that might come up. And that makes me an overall happier cook.

No matter what, my family will eat a delicious, healthy, traditional meal… on-the-grid, off-the-grid, power outage, camping, in season, out of season… the challenges don’t matter because I’ve got the skills to handle anything that comes my way.

And that’s what I want for you.

Your “Live” Class In A Handy “Hit The Road”
On-Demand eCookbook!

The Cooking Outside class was such a big success that I decided to compile all of the wisdom, tips, advice and fun into a convenient eBook, and offer it to you at a deeply discounted price. It contains a 101-page, 16-lesson eCookbook adventure guide and 5 on-demand streaming videos.

Plus, it’s printable!

Because half the fun of cooking outside, is being completely off the grid. And that includes your cookbook!

Inside you will learn…

  • How to set up a complete outdoor kitchen on a shoe-string budget (You probably have most of what you need already hanging around the house.) - Page 10
  • How to transform a portable roaster oven into an outdoor bakery oven in 5 minutes or less — you’ll get the same fresh from the oven foods you enjoy all winter without steaming up your house in the summer. - Page 10
  • The key considerations when planning your outdoor kitchen — Simply moving your normal kitchen stuff to the outdoors offers a chance to beat the heat and to make life more fun and interesting, but there’s a few more things you’re going to want to do to make cooking outside fun, easy, safe, and sanitary. - Page 13
  • How to build a “go kit” for cooking outside — I’ll show you my 8 “can’t cook without it” items. Just grab your basket and go. No more digging for that one lost ingredient at the last minute. So handy! - Page 15
  • The easiest way to get started with cooking outside — and make your first ooey-gooey fruit cobbler in time for dinner tonight. - Page 19
  • How to cook in glass jars — make fun, whimsical, individual cheesecakes, muffins and savory foods. Easily fit an assortment of jars inside the roaster oven so you can make more desserts when guests arrive. Includes sweet and savory recipes. - Page 28
  • Convert a dehydrator into a professional-quality yogurt maker — and make delicious, thick, raw milk yogurt from scratch.
  • How to render tallow or lard in the crockpot — Works with cow, pig, sheep, and goat fat. You’ll know you’re done when all that remains are “cracklins” -- yummy, crunchy leftovers. Use for pastries, frying and deep-frying, or soap. - Page 26
  • Camp stove cooking — I was never more thankful as I was one particular weekend… The power went out for 7 hours, but we still enjoyed a cozy, warm stew for dinner — thanks to the camp stove! - Page 33
  • Pressure cooking — Fast, nutritious, and especially helpful for wild or pastured meat that could use softening up. Not all pastured meat needs this. But this year, ours sure does! - Page 43
  • Pressure and water bath canning — Yes. There’s a place for canning in the traditional kitchen. Some foods, we end up cooking anyway, so why not preserve them in a cooked, shelf-stable state? - Page 48
  • Grilling like the pros — Master direct and indirect grilling to turn out perfectly barbecued chicken every time. - Page 33
  • How to cook in a hay box — Learn this exciting, age-old, off-the-grid cooking method that has been passed down from grandmother to granddaughter for generations. - Page 60
  • Cooking outdoors with a dutch oven — especially nice when we’re camping, living off-the-grid, or have limited water. - Page 69
  • How to cook over an open fire — Which dishes to start first, how to keep smoke to a minimum while cooking meat, when to start the potatoes, corn and other veggies. Be prepared to eat the best corn you’ve ever had! - Page 74
  • How to cook in a sun oven — Simple setup, and foolproof recipes for how to cook boneless skinless chicken breasts; sweet potato chunks with coconut oil and seasonings; and fresh home-canned pumpkin. - Page 88
  • How to smoke meat — Which smoker is right for you, woods that give you the best flavors, and tips for perfect charcoal heat. Once you get the hang of smoking meat, you might want to branch out. (think: smoked cheese!). - Page 93
  • And so much more…

Cook Delicious Traditional Meals As Easily As In Your Own Kitchen

The Cooking Outside eBook will give you the skills and confidence you need to cook delicious, healthy, traditional meals whenever you want to beat the heat, preserve large amounts of food, or go off-the-grid for days or weeks at a time.

If you always wanted to have the complete freedom to cook whatever you want, wherever you want… and still enjoy the healthy benefits of the traditional cooking lifestyle… I will guide you through the entire process.

Here are some of the recipes that you’ll learn:

  • Easy Berry Cobbler — You can get this cobbler in the roaster oven in 5 minutes. It’s that easy! (I’ll also show you how to cook it on a propane or charcoal grill.) - Page 19
  • Hard “Boiled” Eggs — Turn any oven (roaster, toaster or regular) into a cozy nest to bake eggs. They really turn out just as if they’re boiled. - Page 24
  • Crockpot Baked Potatoes — Truly set it and forget it! Scrub your potatoes in the morning, fill the crockpot, then set it on low for the rest of the day. Come dinner-time, you’ve got perfect baked potatoes! - Page 24
  • Sourdough English Muffins in a Toaster Oven or Roaster Oven — No need to sacrifice bread during the summer! No kneading or punching down. The whole process is easy, and their small size makes them ideal for baking in small appliances. - Page 25
  • Crockpot Cheesecake in Jars — The prep is oh-so-easy when you dump everything in the blender. Feel free to use whatever dry sweetener you’d like. - Page 28
  • Barbecued Chicken — Have you ever had chicken go wrong on the barbecue: burnt outside, raw inside? I’ll show you how to get the most amazing crispy-on-the-outside yet tender-and-moist-on- the-inside chicken. (This one dazzles my friends and family every time.) - Page 35
  • Cumin Chicken Casserole — Make this delicious and easy dish in a Dutch oven. This recipe feeds a crowd. Plan on using the sauce to ladle over a side dish of rice, potatoes or steamed cauliflower. It’s delicious! - Page 36
  • Zoodles: Zucchini Noodles — This is a favorite summer side dish. It’s fun to enjoy a lower-starch veggie dish that gives you the feeling of eating noodles, and uses up a bumper crop of zucchini. - Page 38
  • Grilled Zucchini — The grill makes zucchini delicious, even for picky eaters. - Page 39
  • Grilled Toast — Whatever bread is leftover (even grain-free), it’s always better when grill-toasted! - Page 39
  • Homemade Canned Beans — Soup, chili, refried beans or even a bean dip are just minutes away. Save money by using dry beans, and make them healthier by soaking before canning… 2 benefits you can’t get anywhere else. - Page 49
  • Pressure-Canned String Beans — “This works wonderfully well with green beans. I’ve canned green beans my whole life. We’ve never purchased green beans from the store. I put up about 80 jars a year.” - Page 50
  • S’more Sandwiches Over a Grate — My girlfriend and I wanted something tasty while our kids napped but had no graham crackers. We did have GF bread and homemade hazelnut spread. Score! - Page 78
  • Chocolate Hazelnut Spread — The perfect thing to stir into oatmeal on a cold morning. To save money, you can use a mix of nuts, which is what the packaged brands do, too. - Page 80
  • Muffins Cooked on the Grate — This is a tricky thing to pull off, but with these simple tricks, you can bake fluffy muffins right on the grate. (Delicious with fermented butter and your favorite hot drink.) - Page 83
  • Pulled Chicken with Baked Veggies and Easy Pumpkin — This easy pumpkin dish bakes right alongside the chicken and veggies in your Sun Oven. By the time the chicken and potatoes are done, so is the pumpkin! - Page 85
  • Fruit Crisp — A simple and easy-to-throw-together dessert you can do make with any fruit. Wild blueberries, anyone? - Page 89
  • Wilderness Kaiser Rolls — Can you bake bread in a Sun Oven? Yes you can! And you’ll be so surprised at how wonderful these homemade kaiser rolls turn out! - Page 90
  • Sourdough Bread in a Dutch Oven — This recipe uses “weight” instead of cups of flour and other ingredients. This is important if your house runs cold, when you’re camping, or when you’re off-the-grid where the temperature fluctuates. Also includes tips for other breads you can bake in a Dutch Oven over an open fire. - Page 97
  • And more...

And expert tips like:

  • How to create a near airtight lid on your roaster oven, reduce heat loss, and keep the temperature even through the entire cooking process, so your food cooks faster and tastes better. - Page 20
  • How hot is your charcoal grill? I’ll show you a simple way to “sanity check” your grill before you start cooking. - Page 20
  • How to make raw milk yogurt in the dehydrator from start to finish! Get thick yogurt without having to use pasteurized milk. - Page 21
  • How to ensure a pure culture and a good set for your raw milk yogurt (I like this method even better than my regular Inside Kitchen method.) - Page 22
  • Have you noticed any burned or yellowish spots on your eggs? I’ll show you how to get perfect eggs every time! - Page 24
  • How to bake sourdough english muffins in a roaster oven (I also share my secret for giving english muffins their cute shape without fussing with patting, rolling and cutting them out). - Page 25
  • How to convert oven recipes to crockpot versions — Once you understand this, you’ll be able to make all your favorite oven recipes without heating up the whole house. - Page 31
  • How to choose the perfect camp stove for your family — Here are the 4 most important elements of picking out a camp stove… and how to make the best choice to fit your needs. - Page 33
  • Perfect grains every time — How to “put your grains to bed” before all the cooking water has been slurped up. No chance that the grains will stick to the bottom… hurray for easy clean-up. - Page 60
  • The one Cooking Outside technique that saves up to one-third of the energy over other cooking methods. Good for the environment and your energy bills. - Page 60
  • Allergic to hay? Where to get a modern “Hay Box” to make traditional recipes without having to use actual hay. - Page 60
  • The best way to soak and cook your rice and beans, especially when you are limited on water or don’t have enough pans. Also includes complete cooking times for different types of grains. - Page 61
  • Spice advice — Before smoking any meat, you’ll want to use either a spice rub or brining method to add flavor and preserve juicy tenderness. Start with my personal favorite recipe, and then start experimenting. The sky is the limit. - Page 94
  • Do your open fire dinners seem fine one minute… and then go up in flames the next? You’ll learn which cooking fat has the highest smoke point, and handles the variable heat of an open fire best. - Page 97
  • And much more…

A Special Offer For You

For a limited time, I have created a special offer for traditional cooks who want to cook healthy food outside.

This is an opportunity for you to build your outdoor cooking skills so that no matter what happens, your family will always be able to enjoy delicious, traditional meals cooked exactly the way you like!

How much would it be worth to you to learn how to cook delicious, healthy, traditional meals outdoors — whether you need to beat the heat, preserve large amounts of food, or go off-the-grid for days or weeks at a time?

I've priced out comparable college cooking courses (which don't cover nearly as much as we do) and they'll run you about $1000 each...

In contrast, the Cooking Outside eBook covers 17 topics — showing you how to cook outside in various ways — using portable appliances, grills, smoking, and even open fire — for all your meals and even outdoor canning!

You can watch the 5 videos demonstrations (info below) over and over again, and everything is documented in the printable tutorials so you can refer to the recipes and information long into the future.

The bottom line is: What I’m offering you is much more comprehensive than a single lesson. And it costs a fraction of what you’d pay to learn each topic, one at a time. Plus, it gives you plenty of detail to get you started on the right path.

So how does it work? The Cooking Outside eBook comes as a convenient downloadable PDF. Plus we include a FREE softcover textbook... so you can refer to your lessons and recipes even offline!

5 Master Class Videos To Help You Get Started Fast

Cooking outside helps slow the family down. My kids will sit around a fire and talk for hours, instead of barreling through 15 minutes of eating at the inside table. It is a great way to connect without having to plan a big vacation or outing.

When you order the Cooking Outside eBook package, you will be immediately be ushered into a series of 5 Master Class Videos that reveal all my secrets for making the most of cooking outside, so you can relax and enjoy this precious time with your loved ones.

Here are the 5 videos you’ll get when you order the Cooking Outside eCookbook:

  • Video: Why Cook Outside? — Want to do more cooking outside, beat the heat and make life more fun and interesting? Even simple meals taste better when cooked outdoors. The fresh air and the invigorating feeling of being outdoors really work up an appetite!)
  • Video: Outdoor Kitchen Tips and Tour — This will clear up any questions about setting up your own outside kitchen. Yes, it really is this simple.)
  • Video: Berry Cobbler — Transform a portable roaster oven into an outdoor bakery oven… and start baking a delicious fruit cobbler with less than 5 minutes prep time.)
  • Video: BBQ Chicken — Complete step-by-step instructions so you can make perfectly crispy, tender, moist BBQ chicken every time.)
  • Video: Open Fire Skillet Cooking — You’ll see how other families adapt their Cooking Outside skills, so they can live exactly how they want… healthy, free, and good stewards of their resources.)

The retail value for this absolutely huge free gift collection is $37. But the confidence you’ll get from seeing how easy it is to take care of your health is priceless.

FREE BONUS Softcover Print Cookbook
"Cooking Outside"

I'll also throw in a FREE spiral-bound, lay-flat, full-color printed version of of the Cooking Outside Cookbook (aka "textbook")!

Because when the internet is out or you just plain don't feel like getting on the computer... you'll still be able to follow along with the lessons and recipes conveniently on your kitchen counter.... no computer or internet required!

This Cooking Outside print cookbook is completely free (even free shipping in the U.S.) with your purchase of the Cooking Outside eBook! (Retail value: $80)

Your Investment Is 100% Guaranteed

I am so sure that you will love the Cooking Outside eBook that I’m offering you a 30-Day 100% Satisfaction Guarantee.

If for any reason, you decide that cooking delicious, healthy, traditional meals whenever you want to beat the heat, preserve large amounts of food, or go off-the-grid for days or weeks at a time, is not for you then, then please return it and I will refund your investment, less any shipping and fulfillment costs.

Let's Get Cooking!

Is there anything better than sitting around a crackling flame on a cool summer night, enjoying a meal cooked right before your eyes?

Watching the kids play by firelight, hearing the hiss and pop of burning wood, and enjoying a relaxing conversation are some of my favorite things about the outdoors.

But wait: the food! Oh, my friends, the food we can cook!

Hey, if you’ve read this far, then I know the Cooking Outside eBook is right for you.

In the next 5 minutes you will be able to watch the first Cooking Outside Master Class Video, and start setting up your outdoor kitchen right away.

Actually, you can get started today with an extension cord and a couple appliances you already have in the kitchen. So there’s not reason not to get started right now.

Here's What To Do Now:

Cooking delicious, healthy, traditional meals whenever you want to beat the heat, preserve large amounts of food, or go off-the-grid for days or weeks at a time, starts with 3 easy steps:

1) Download your Cooking Outside eCookbook.

2) Watch the first Cooking Outside Master Class Video: “Why Cook Outside?”, and

3) Set up your outside kitchen.

You could start your very first berry cobbler in the next few minutes!

Here’s that Buy Now button again:

God bless you and your family,

–Wardee Harmon

Traditional Cooking School Lead Teacher

P.S. Some people think that outdoor cooking is nothing more than grilling hot dogs and s’mores. But the truth is so much more than that:

Cooking Outside is a chance to build your cooking skills so that no matter what happens, your family will enjoy a hot, healthy, traditional meal.

Whether you want to:

  • Keep your air-conditioning bills down,
  • Go off-the-grid for weeks at a time,
  • Smoothly handle a power outage,
  • Go camping,
  • Enjoy and preserve foods at the peak of freshness, or
  • Serve better foods, cheaper, even when they are out of season…

… the challenges don’t matter because you’ve got the skills to handle anything that comes your way.

That’s the promise of Cooking Outside.

In your capable hands, you’ll be able to cook healthy, tender, delicious meals and desserts in very little time.

No, it's not set-it-and-forget-it, but it is amazingly fast, efficient, and full of flavor. I think you'll very quickly start to wonder how you ever cooked without it. Here's the Buy Now button again. I'll see you inside shortly!

Got a Question?

Here are the most common questions and answers about the Cooking Outside eBook. If you have any other questions, click the chat bubble on this page and we'll answer right away!

Is it too late to improve my health?

No. It’s never too late to start feeling better. Why? Parents often sacrifice their own needs. And as the years go by, their health gradually declines. I want parents of any age to be able to feel better, starting today... as well as their children to get started on the right foot!


How much work is involved in this eBook?

There’s some work involved in the lessons of this eBook. But I can honestly say, it’s some of the funnest work I’ve done. The cooking techniques are simple. And the recipes are mostly “mix and go.” It’s easy. And the results are amazingly effective.


Is the Cooking Outside eBook a live class?

No. This is the companion eBook to our online eCourse. The videos you get are pre-recorded, so you don’t have to show up anywhere, at a specific day or time. The eBook is ready for you to download immediately after purchase.


Is there a printed or hard-copy version of this eBook?

Yes! In addition to the downloadable PDF eBook, you're gettin a spiral-bound, lay-flat, full-color textbook completely free. It's an $80 value and you even get free shipping.


What if I decide I don't like it?

No worries. We offer a 30-day money back guarantee. Just contact us within 30 days of your purchase and we'll be happy to refund your investment, less any shipping and fulfillment costs.


Is religion a huge theme in the eBook?

We focus on the techniques of preparing real foods using traditional methods that preserve or enhance the nutritional value of the original ingredients.

There is a heavy emphasis on answering the “how” questions. However, there is always a reason for “why” we do things, and it is this “why” that is often more important than the “how.”

Our philosophy: At Traditional Cooking School by GNOWFGLINS, we believe that God is our creator and the source of all things good. God is the “why” for all that we do, including the way we cultivate, harvest, prepare and eat foods. That’s why we share our love for God and explain how we can see God’s design in our food.

This resonates with most of our students, though some participate solely for the techniques. We are happy to help you either way.