Try our easy outdoor cooking recipes, whenever I hear the words outdoor cooking or camp cooking, the word BBQ and dutch oven always jumps into my mind.
And you know what that means…
Whenever the occasion arises, whether I’m away from the house camping or in the backyard, I always fire up the grill or light a nice fire. The outside weather has never been a factor, anytime of year will do.
I know you would agree that it’s always lots of fun to cook outdoors, since everyone loves to get out of the kitchen and into the great outdoors.
Dan’s almost famous chilli recipe
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
2 teaspoons ground cumin
1/4 cup chili powder
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
BBQ Pork T-Bone
by Wolfgang Hanau
(West Palm Beach, Florida, USA)
BBQ Pork T-Bone with Original Texas Barbeque Sauce: :2 servings)
Original Texas BBQ Sauce:
1 cup tomato juice
1/2 cup water
1/2 cup ketchup
1/2 cup cider vinegar
2 Tbsp Worcestershire Sauce
2 packed Tablespoons brown sugar
1 Tbsp paprika
1 tsp dry mustard
1 tsp salt
12/ tsp chili powder
1/8 tsp cayenne pepper
Mix all ingredients in a small saucepan Heat and bring sauce to a boil. Reduce heat to simmer
Cook sauce until thickened, about 30-45 minutes, stirring occasionally. Do not cover sauce. You are Ready to BBQ Now !
To BBQ the Pork T-Bone Steaks
2 Pork T-Bone Steaks or 2 bone-in Pork Loin Chops, each about 1 1/4 lb , about 1 ” thick.
Season Pork steaks on both sides with salt and ground pepper to taste. Grill over a fire or hot coals, about 4″ from heat., turning the chops and brushing them with Texas Barbeque sauce every 1 1/2 minutes, until meat is thoroughly cooked with no trace of rawness in the center. Alternately steaks may be broiled about 4 ” from heat, turning them and brushing with Texas BBQ Sauce as directed.
Serve with Garlic Oregano toast:
For each Italian Baguette (4 slices:)
Split Baguette in half horizonntally and then in half again across for 4 slices. Melt 1/2 lb sweet butter and season with 1 tsp garlic salt, 1 tsp garlic powder or with 6 fresh crushed garlic cloves,and 4 tsp dried oregano. Brush insides of loaves with garlic-oregano buutter and toast on the sides of your BBQ Grill or underneath broiler until butter and garlic begin to bubble and get mahogany brown.
Serve each *Pork T-Bone Steak with 2 slices garlic-oregano toast and cole slaw , if desired (Store bought )
My Best Potato Salad Recipe
What can be said about potato salads that has not been said? I find that a potato salad is a great accompaniment to any barbecue, a definite ‘must’. In the hope that you agree with me, or can be persuaded to try, I have added my standard (actually my favourite, easiest and best) potato salad recipe. Enjoy!
Suitable for 10 salad servings Ingredients:
- 6 medium boiling potatoes, skinned (2 pounds/ 1kg.)
- 1 1/2 cups mayonnaise
- 1 tablespoon cider vinegar
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 medium stalks celery, chopped (1 cup)
- 6 medium size cucumbers pickled in brine, diced
- 1 medium onion, chopped (1/2 cup)
- 4 hard-boiled eggs, chopped
- ½ cup chopped fresh chives (if desired)
- Boil a pot of salted water. Water level must be sufficient to cover potatoes. Heat to boiling and add potatoes.
- Cover and re-heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain and cool.
- Cube the potatoes to make about 6 cups.
- Add potatoes, celery, cucumbers and onion to a large bowl and toss. Mix in mayonnaise, vinegar, mustard salt and pepper and eggs.
- Cover and refrigerate at least 4 hours to blend flavors.
- Sprinkle chives over salad before serving
The Best Ribs on Earth
by Kadeem Lundy
1 pound spare ribs
2 cups mesquite marinade
1 cup apple cider vinegar
1 envelope reduced sodium tomato soup mix
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon mustard powder
1 tablespoon black pepper
1 tablespoon Tabasco
1 tablespoon sea salt
1 pound charcoal
2 cups honey bbq sauce
1.Rub ribs with vinegar.
2.Mix marinde with soup mix,onion powder,garlic powder,mustard powder,Tabasco,salt and pepper.
3.Rub marinade on both sides of ribs.
4.Refrigerate ribs for 1 hour
5.Put charcoal in grill and heat grill to about 225 degrees.
5.Place ribs on grill and grill on low flame for about 2 hours,or until nice and tender
Prep Time: 1 hour, 10 minutes
Cook Time: 10 minutes
Beer Clams on the Barbeque
by Rian Macdonald
(Powder Springs, GA, USA)
Clams are one of my favorite choices when it comes to eating seafood. There are many ways of preparing clams, but I have not had this way of cooking clams on the grill before in any restaurant.
It took me a few trial runs to realize that I needed to use a pie pan on top of the grill to cook the clams. The beautiful thing is that with the addition of the pie pan, it allows you to add your own flavors and ingredients to the BBQ clams. This dish is very versatile and fun for your guests and your creative mind.
Beer Clams on the Barbeque
3 dozen littleneck clams (scrubbed)
Juice from ½ lemon
¼ cup Chef Rian’s BBQ sauce
2 teaspoons honey
1 large beef tomato, small dice
1 large white onion, small dice
6 ounces beer
1. Make a large foil-shaped bag crimped and able to close.
2. Put clams, lemon juice, BBQ sauce, honey, and beer in foil bag.
3. Fold foil bag closed, not too tightly, since clams must be able to open.
4. Put foil bag on the grill and close grill top. Cook for 15 minutes.
5. Clams will be opened and liquid will be bubbling.
6. Discard any unopened clams.
Chilli Lime Chicken Wings
It’s very easy to prepare our chilli lime chicken wings and here are some easy tips to help you get your wings just right:
Grilling is probably the best way to prepare chili lime wings, which makes them ideal for an RV or camping vacation, or any time you feel like cooking outdoors, come to think of it.
Grilling allows the fat to drain away and leaves you with a crispy, tasty and virtually fat-free wing. The real challenge here, though, is burning due to flare-ups. To prevent this, keep a little water in a spray bottle handy. Use it to gently dampen the charcoal to reduce temperature. If you’re using a gas grill, keep a medium flame. Also, make sure you turn the wings frequently to avoid burning. Baste often with the marinade.
As always with poultry, overcook, don’t under cook. Before you take them off the grill, check one to make sure it’s not pink inside.
Remember – the longer you keep the wings in the marinade, the stronger they’ll be!
Ready to try our flavored chili lime chicken wings?
Serves 15-20 snack size portions
- 5 pounds chicken wings
- 1 cup lime juice
- 2 -3 green chilies, diced
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano, crumbled
- 2 1/2 tablespoons paprika
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon lemon pepper
- 1 tablespoon soy sauce
- 1/4 cup olive oil
- 1 tablespoon cayenne pepper
- 4 limes, cut in wedges
- Puree chilies in food processor (or dice really small). Mix all ingredients together in a bowl. If required, add more cayenne to your desired heat level.
- Split the wings to make drumettes. Use a nice sharp knife to find the joint and cut through to avoid splitting the bone. Marinade for 2-8 hours (the longer you leave it in the marinade, the hotter they will be).
- Grill the chili lime chicken wings at medium-high heat (If you’re using a charcoal grill, spray gently with water to keep heat at medium intensity). Turn and baste often with marinade.
- Serve hot off the grill.