Let's GO, GO, GO! Grab your trailer and hit the high road to adventure. Your Mobile Adventure Gear makes it easy to pack and pull, so let's do just that.
This page contains links to help you plan your next vacation. The places your GO can take you are only limited by your imagination and desire to explore.
Check out Team SylvanSport to see how our Adventure Racing Team and Cycling Team have been putting their GO's to work... and play. Or visit our Events page to find races and events we'll be bringing the GO to. It's a great opportunity to have a look at the GO yourself.
Find a State and a National Park to visit next. National Park Service
Your on-line guide to outdoor recreation. www.wildernet.com
Membership access to guide books and topo maps for hikers, bikers, kayakers, campers and more. www.trails.com
The latest in on-line road maps and driving directions. Yahoo Maps
For weather reports with detailed radar, check out Accuweather.com
Chef Michael Smith, Canada’s best-known chef, is the winner of the James Beard Award for Cooking Show Excellence and host of Chef at Home, Chef at Large and The Inn Chef on Food Network Canada and in 26 other countries.
Smoke Roasted Chicken
Yield: 4 servings
© Chef Michael Smith
You haven’t lived until you’ve tried smoke roasting a chicken! This surprisingly easy method is a perfect way to add some culinary finesse to your next outdoor adventure. The brining step is optional but it does add lots of flavorful juiciness to the chicken, and it can be done at home before you leave…
1 cup of salt
1 cup of sugar
1 gallon of water
1 whole chicken, weighing about 3 to 4 pounds
To brine the chicken find a container large enough to hold the chicken and the liquid. Add the salt, sugar and water. Stir until dissolved. Place chicken into the brine and soak for at least two hours or even overnight.
Build a large hot hardwood fire in the bottom of an old barbeque. When it’s burned down to the coals, brush them all to one side. Place a grilling rack over the other half of the barbeque.
Rinse brined chicken and pat dry. Place it on the rack and add a few "sticks" of hardwood to the fire, enough to keep it hot. Every now and then add a handful of water soaked hardwood chips. Smoke roast for 1 hour or until the chicken reaches an internal temperature of 165 degrees. Slice the breast meat, remove legs and serve on a platter.
At SylvanSport we pride ourselves on our creativity and ingenuity. The same can be said for many GO owners, who customize their highly adaptable GOs in plenty of creative, useful ways.
Now we'd like to invite you, the GO owner and fan, to submit your customization ideas and experiences. Share your stories with us, and we'll share them with the world. Send your photos, ideas, and stories to info@sylvansport.com.
Check back soon to see the winning submissions posted here.
