The Camp Cook
Camp eBook's spot for Food, News, Tips, Ideas and Recipes

Perhaps you have just moved into your first place, or you decided that you wanted to broaden your horizons and try new things. Maybe you went to a Fourth of July barbeque party and tasted the beautiful smoked flavor, and decided you wanted to try to replicate it. After doing your research, you decided that a charcoal grill is right for you. Now what?

Now that you have decided you want a charcoal grill, you have to decide what type of charcoal grill will suit your needs. Are you planning on traveling and using your charcoal grill? If so, you will need a charcoal grill that is small enough to travel with you. Smaller charcoal grills are ideal for cookouts, camping, and tail gate parties, but would not be useful if you were cooking for a larger amount of people. If you plan on feeding a larger amount of people, a larger charcoal grill will better suit your needs. If you are having issues deciding on which type you should get, you may consider getting both. Smaller charcoals grills can cost as little as $10 to $15 dollars, and will give you the ability to travel.

Charcoal grills contain hot embers and fire when it is in use. Safety should also be a major concern when you are picking out your first Charcoal grill. Look for a charcoal grill with a sturdy structure and sturdy legs. If you grill does now have sturdy legs, it’s chances of falling over is much greater. When a charcoal grill falls over, it will send the hot coals flying. Many charcoal grills also have built in safety features such as a water reservoir and smothering valves. Undoubtedly, when you are cooking with fire, accidents can happen. In the case that your grill gets out of control or become to hot, these safety features will prevent potentially dangerous fires. The fire department has much better things to do then help you cook.

One of the most noticeable features when using charcoal is the flavor of the food you cook. To cook with a charcoal grill, you must buy charcoal briquettes and lighter fluid. Charcoal is a one use item, and will need to be discarded after each use. Charcoal can be picked up at your local superstore, gas station, or grocery store, and is typically pretty inexpensive. Charcoal must be light and allowed to burn until the charcoal is no longer on fire, but is red embers. The best way to get the pile to burn is by stacking it in a pyramid.

While no one likes to clean their grill, it is necessary to maintain your grill if you want it to last it’s intended lifetime. One problem you will face is the fact that Charcoal grills stay hot for a long period of time. You can remedy this situation 2 ways. First you can leave your grill open, allowing it to burn out. This method typically burns a lot of the grease off, but can potentially cause problems if you are not near your barbeque grill. You do not want to start a fire. Another way is to completely close off your grill and deny the fire oxygen. As soon as the grill is cold, or cold enough not to burn you, you will want to clean the grill. Leaving the grill dirty for any amount of time will cause the buildup to become hard, and may make it harder to remove. Use a wire brush to clean off the surface areas of your grill, and then spray cooking oil on the surface. Take the racks off and clean them with dishwashing soap. Dawn or other brands that have degreasers work best. Rinse the racks off, and replace them in the grill.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Grill Recipes - 300 Recipes that will impess your friends and family.

Labels: Grilling

What You Need:

2 lbs lean ground beef
2 onions, minced
2 garlic cloves, minced
2 TBSP parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
1 tsp pepper
2 flat metal skewers

How to Make It:

Place the ground beef in a food processor.
Add the onion, garlic and parsley.
Process until mixture becomes smooth.
Remove and place in a large mixing bowl.
Add the coriander, cumin, salt and pepper to the mixture.
With your hands mix all the ingredients together well.
Form the mixture into two meatloaves.
Run the skewers through the center of each loaf.
Heat the grill to medium high.
Place the loaves on the grill and cover.
Cook 20 minutes turning over half way through the cooking time.

If you like your ground beef a little rarer you can cook these for about 15 minutes. For more well done meat cook just a little longer.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Grill Recipes - 300 Recipes that will impess your friends and family.

Labels: Beef, Grilling

Chicken is possibly the most popular food in the world. It is economical and easy to get. It goes with almost any side dish and it can be cooked on the grill. This is great when summer gets here and you want to spend time outdoors grilling instead of being in the kitchen.

Grilling chicken can seem overwhelming to some people. Will it be done all the way through? What about the bone? Will the chicken breast be dried out? Now sit back and take a deep breath before we continue.

Chicken can be cooked boneless or bone in on the grill. Just like steaks, the meat that is closest to the bone will take longer to cook than the rest of it. For chickens also, the dark meat needs to cook longer than white meat portions.

Boneless chicken pieces are healthier for you and take less time to cook. Marinate your chicken breasts for at least an hour, overnight would be best. Don’t pierce the chicken to get the marinade to seep in. use a cutting board and a meat tenderizer before adding the chicken to the marinade.
A meat tenderizer also creates a cut of chicken with the same thickness throughout. This helps the cooking time. Most chicken breasts are thicker through the middle and thinner on the ends. That’s why some chicken breasts have burnt or dry ends because it cooked faster than the middle.

Marinating chicken pieces add a lot of flavor. Shake off excess to avoid flare ups. Chicken, like other meats need be turned only once. Too much turning slows the cooking process. Once the meat is done on one side (about seven minutes), turn it over for even grill marks and even cooking.

If you want to add barbeque sauce, the key is to wait until the meat is almost done before brushing it on. You don’t want to gum up your grill with the sweet sauce or have it burn. Brushing it one stops the sauce from running off the meat and into the fire.

Chicken with bones left in will take a little longer to cook. These pieces will need to turn a couple of extra times to ensure that the meat near the bone is done. To test for doneness, remove one piece of chicken and cut into it for a look. Since all the chicken was added at the same time to the grill, one piece is a good indicator. Other than the test piece, don’t poke any other pieces. Do not use grill forks as this causes the juices to run out and dries the chicken. The use of long handled tongs will be easier on the chicken.

Do you love chicken? Then don’t be afraid to throw it on the grill! Grilled chicken makes a healthy meal for everyone.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Grill Recipes - 300 Recipes that will impess your friends and family.

Labels: Chicken, Grilling

What You Need:

1 lb chicken breasts, boneless, skinless and cubed
1 lb beef sirloin, boneless and cubed
1/2 C canola oil
3 garlic cloves, minced
1/3 C pineapple juice
2 tsp soy sauce
1 tsp red pepper flakes
4 jalapeno peppers
8 strips of bacon - cut in half
16 toothpicks

How to Make It:

Whisk together the canola oil and minced garlic in a large mixing bowl.
Add the pineapple juice and soy sauce and continue whisking until well blended.
Stir in the red pepper flakes.
Place the mixture into a large zip lock bag.
Trim any fat away from the pieces of meat.
Place the meat into the zip lock bag, close tightly and shake to insure the meat is completely covered by the marinade.
Allow the meat to sit in the marinade at least one hour.
Meat can marinate over night if you prefer.
Remove the meat from the bag and discard the marinade.
Cut the peppers lengthwise and remove the seeds, membrane and stems.
Cut the peppers into strips.
Place one strip of pepper on each piece of bacon.
Place one cube of meat on top of each pepper strip.
Add another pepper strip on top.
Wrap the bacon completely around each piece and secure with a toothpick.
Heat grill to medium hot or if using coals place coals in the center of the grill and when the coals burn down to a slight gray spread in a single layer.
Cook 20 minutes, turning every 5 minutes to insure they are cooked on all sides.
When done the bacon should be crisp and the juices from the chicken should run clear.

When working with jalapeno peppers if possible wear gloves. Never touch your face or eyes until you have washed your hands thoroughly.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Appetizers, Grilling

This is the number one question that grillers have—how to make the perfect grilled steak. Well, practice makes perfect. You will probably have your share of duds before you reach the pinnacle of perfection. But, that doesn’t mean you have to start with inferior products.

Like I said, practice makes perfect. To grill the best steak you’ve ever tasted, you need to use that grill more than a couple of times each year. So, stock that freezer with the best cuts of beef for the job and let’s get down to brass tacks.

The first thing is to choose your meat. I won’t lie to you—beef is expensive. Those thick steaks you see on the commercials will cost a pretty penny, but, not to worry. You can find what you need at a butcher shop or the meat section of your favorite grocery store.

The best meat for grilling is labeled USDA Prime. This beef is marbled which means that there are veins of fat running through the meat. Prime is aged for a several days so that it is perfect for cooking. If you can’t afford the prime cut of beef, move on over to USDA Choice. It is a little cheaper but just as marbled and delicious on the grill.

Now that we know the grade of meat we are looking for, we need to know which types of beef cuts are best on the grill. I personally love a good New York strip steak or a T-bone steak. They grill up nice and tender so they melt in your mouth. Porterhouse and sirloin steaks are also good. Any steak with a bone in it will need longer cooking for the meat next to the bone.

If you choose marinate your steak. A good hour in the fridge should do it. With the proper cuts of meat, this is enough time for the meat to soak up the flavor. Let the meat come to room temperature before grilling.

When you are just starting out, don’t get too ambitious. By this I mean, start with a thinner cut of meat. Don’t throw a two inch thick steak on the grill like the king of the world and have it taste tougher than shoe leather when it’s done. Stay around an inch or less in thickness and practice before moving up to the major leagues.

Steaks that are cherry in color are ready for grilling. Avoid that marked down meat that is turning a shade of gray or brown. Turn to the butcher for advice on the best buys. With meat in hand, light the grill and let the good times roll.

For more about Dutch Oven and Outdoor Cooking,
Visit SouthEast Camper.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Beef, Grilling

Here in the Carolina's Spring has Sprung, Get out the Grill. What a great meal to have after cleaning up the yard.

What You Need:

1 tsp dry mustard
1 tsp celery seed
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
4 bone in pork chops, 1 inch thick

How to Make It:

Mix the dry mustard, celery seed, thyme, salt, pepper and cayenne together in a small mixing bowl.
Rub each of the chops on both sides with the spice mixture.
Allow the chops to set at room temperature about 25 minutes.
Place the grill on high temperature.
Sear the chops 4 minutes turning once during cooking.
Lower the heat to medium temperature on the grill.
Continue cooking the chops 8 minutes or until the juices run clear.

When placing a rub on meat make be sure to press the rub into the meat with your fingertips. This will insure the flavor of the rub can be tasted in each and every bite.


For more about Dutch Oven and Outdoor Cooking,
Visit SouthEast Camper.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Grilling, Pork

Grilling food is actually better for you than one would think. This is not dependent on the type of grill you have it is the grilling process. Here are some ways to make your next grilling adventure a healthy one for the family.

Start with your cuts of meat. Cut off the excess fat when working with chicken. If you aren’t the type who likes to mess with chicken parts, buy them already skinned and boneless. Usually all traces of fat have been removed in the store before packaging.

Steaks are a bit different. Outer fat on the steaks should be cut away but it is okay to have the marbled effect within the meat. Do the same for pork. A butcher can guide you to the right cuts of meat for grilling if you ask them. They deal with meat everyday and have a good deal of expert knowledge on the subject.

Another reason to remove the fat is that it eliminates the cancer causing char and smoke. We have heard that char is not good for us and it is not. Fat falling in the fire can initiate flare-ups that will burn the meat and char it in places. If this does occur, remove the charred part.

Steam your vegetables on the grill. You are cooking the meat on there, why not the rest of the meal? Spray a piece of aluminum foil with non-stick cooking spray and then wrap your sliced vegetables in it. The heat from the grill will create convection current inside the foil. Make sure that you tent the foil so that the air can move among the vegetables.

Fish is a healthy alternative to other meats. Fattier fish like salmon are rich in omega-3 fatty acids. Fish is tasty and tender when cooked on the grill. Fillets of fish crumble up easy so put them in foil just like the vegetables to keep them together during grilling. Fish steaks are better for direct grill cooking than fillets. They are thick but will cook quicker than other meats so don't turn your back on them.

Instead of using salt on grilled foods, experiment with other seasonings. The process sears the outside and the seasonings that you have applied. Combined with the succulent juices that will once the meat is cut, these seasonings will add flavor to your meal.

To grill healthy doesn’t mean you have to sacrifice flavor or your favorite meats. The fat that is in the meat will all drip away as it cooks leaving you with a tender and heart-friendly main course.


For more about Dutch Oven and Outdoor Cooking,
Visit SouthEast Camper.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Barbecue, Grilling

What’s more fun in the warm months than grilling out? It’s grilling out with friends. Host your own backyard barbeque and invite all your buddies over for a tasty meal and some backyard fun. Here are some tips to get that party started right.

The number one complaint I have about throwing a barbeque party is that the cooks do more cooking than enjoying their company. Last minute preparations mean that the food is not ready when the guests arrive. It is hard to entertain and fix the appetizers at the same time. People seem to eat in shifts as the food gets ready.

Let’s avoid that bit of nonsense this year. If you are going to have a barbeque get-together, plan ahead so that it is easy on the guests and the hosts. Know your menu. Decide the week before what you will serve for the meal. Appetizers or finger foods of some sort allow guests to munch while they wait for the main course to finish on the grill.

Appetizers should be small especially if you plan on serving a variety of grilled meats and vegetables. Try a veggie or fruit tray with some low calorie dip. This is easy to make—you go to the store and pick one up! The name of the game here is to have fun and to do as much as you can ahead of time. These appetizer trays have no preservatives so it’s okay to buy them pre-packaged from the store.

Punch is a good idea for a party where there will be children as well as grown ups. If the punch is meant to be sparkling (adding soda), chill the punch first without the soda and add it just before the guests arrive. That way, the punch won’t lose it’s kick while in the fridge.

If the guests were told to bring their appetites, you may want to eliminate grilled chicken from the menu. Chicken takes a long time to cook depending on the parts of the bird you are grilling. This alone will cause some people to get their food ahead of others. So no guest is left with an empty plate, choose other meats or pre-bake your chicken before grilling to reduce cooking time.

Remember to always preheat the grill. When people come in and see smoke rising from the grill they expect that you have already put food on it. Don’t surprise them with the smell of smoldering charcoal. Forty-five minutes before the party, start the gas or charcoal grill so that the coals get hot and are ready for grilling once the guests arrive.

As for the side dishes and cold salads, prepare those at least an hour (for the side dishes) or two (for the salads) before the party. This cuts down on the work of the host and hostess. You can sit with your friends and await the goodies from the grill. Better still, everyone can watch the grill master at work and nibble on appetizers.

The backyard barbeque should flow smoothly when you take the time to prepare. When the work is done early, the fun can begin as soon as the guests arrive.


For more about Dutch Oven and Outdoor Cooking,
Visit SouthEast Camper.

The weather is beautiful today in the Carolinas.
Let's get the fire burning now and be ready for spring.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Barbecue, Grilling

With summer almost upon us, barbeque grills everywhere are being dusted off and cleaned for the new season. If you are ready to try your hand at grilling this year, here are a few tips to get you started off on the right foot.

Grilling properly is something that you learn over time. It is like anything else in life. You get better with practice. To learn how to grill a chicken breast or a steak properly, you will have to cook more than one or two a season.

With that said, I know that you are more ready than ever to get started. You have barbeque on the brain and there’s no stopping you. So, here are few quick tips to make this summer’s backyard barbecues the best yet.

The first thing to do is to start out with a clean grill. No one wants to put fresh cuts of meat on a grill that is crusted over with pieces of pork or chicken from the last time you used the grill. Besides the fact that it’s gross, you don’t want that hamburger to taste like a chicken burger. Clean the grill after each use while it is still hot so the char comes off easily.

Use the proper temperature. A gas grill will give you a more even cooking temperature over the entire surface of the grill. If you use a charcoal grill or a smoker, know where the temperature is the hottest and start your meat out in that area. When it is close to being done, move it to the cooler side to finish cooking.

While we are speaking about temperature, let your grill get good and hot before putting anything on it. Some people think that you don’t have to preheat a grill, but meat cooks better when it has reached the correct grilling temperature. You wouldn’t put your roast in a cold oven would you? The same goes for the grill. If you want, use a thermometer to gauge the temperature before grilling your meats.

Have all of your utensils and marinades ready and waiting beside the grill. The one thing to remember when grilling is that you have to man the grill for the entire time you are cooking. It is not like an oven that you can walk away from and come back in fifteen minutes. A grill that is working at its optimum temperature will cook the food faster than you think. Closing the lid also increases the heat and decreases cooking time.

So, prepare your area ahead of time. Don’t forget to bring along your favorite drink and maybe even a snack to nibble on since you will be the happy gourmet griller for the day. Learning to grill can be a lonely job but one whose product will be greatly appreciated by everyone when it comes time to eat. Remember, the more you grill the better you’ll get at it, so cook out as much as your heart desires this summer. Watch how your crowd grows once the word starts spreading that you are the king (or queen) of the neighborhood grill.


Be A Grill Master. Tip for the beginner Grill Chef.

Enjoy!
Dan

Labels: Grilling

The grilling methods noted below are for charcoal style grills with lids.

Direct - This method works by placing your food on the cooking grate directly over the coals or campfire. This type of cooking is true grilling because involves the quick searing meats locking in juices and flavors. Foods requiring short cooking times are best using this method. Be sure to stay close by as foods cook very fast and beware of flare ups.

Indirect – This method is closer to roasting or baking as you would do in your oven at home. For indirect cooking your coals should be piled at one side or two smaller piles at each end of your grill. Place a drip pan with a small amount of water at one side or in the middle depending on what style of indirect cooking you prefer. Indirect cooking is great for foods that will take longer than 15 to 20 minutes, usually an hour or more like chickens, roast and loins. The foods can be places over the coals for searing and applying grill marks then moved over the drip pan for slow cooking. During the indirect cooking wood chips can be added to the coals for smoke or additional flavors can be added to the water creating that special moister heat.

Multi-Level – This type of grilling is good for when cooking meats that require a quick sear then finished with a lower heat. This is done by stacking the coals thicker at one end of the grill and thinner towards other end creating multiple heat zones. This is a great way of cooking for large crowds where the food can be seared, cooked and then remain warm at the low heat end of the grill until needed.

Understanding these methods of grilling styles, Direct, Indirect and Multi-Level are essential for creating wonderful grilled meals. There are foods when both direct and indirect methods are appropriate. The direct method sears the food creating a flavorful crust, followed by indirect to prevent burning the outer area of the food while cooking evenly.

For more about Dutch Oven and Outdoor Cooking,
Visit SouthEast Camper.

It may still be cold here in the Carolinas, but grilling is in our blood.
Let's get the fire burning now and be ready for spring.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Grilling