Camp Kitchen: Grilling Meats
Grilling in camp, using equipment you carry with you, is a challenge. It’s an even greater challenge when you rely on on-site grills, different at each campground. Whether your grill is open or lidded, adjustable or fixed, or burns wood, charcoal or propane, here are recipes that bring back the thrill of the grill.
Seal lamb cubes and marinade in a plastic bag at home and carry in the ice chest to cook the next day. The cucumber sauce is best made just before serving. Bring metal skewers or, if you’re using bamboo, soak in cold water 10-15 minutes.
1 pound of one-inch lamb cubes
2 tablespoons minced garlic
1/4 cup olive oil
1/4 cup lemon juice
4 hoagie or hero rolls, cut open
Olive oil or butter
8-ounce carton sour cream, regular or fat-free
1 cucumber, peeled, seeded and finely chopped
Prepare the grill for medium heat. Seal the lamb, garlic, olive oil and lemon juice in a plastic bag and keep cold up to 24 hours. Thread the lamb on the skewers and discard the bag and marinade. Cut rolls open and brush with fresh olive oil or spread with butter. Stir the chopped cucumber into the sour cream and add salt and pepper to taste.
Cook lamb over medium coals until it’s cooked through, then slide it off the skewers into the rolls. Pass the cucumber sauce. Complete the meal with salt-and-vinegar potato chips, crisp baby carrots, pickle spears, and cantaloupe wedges for dessert.
Individual meals are grilled in foil, so there is no cleanup. Best of all, you can fine-tune each packet with amounts, ingredients and seasonings to taste.
4 squares nonstick aluminum foil
4 meaty servings of skinned, boned fish
15- or 16-ounce can sliced potatoes, rinsed and drained
4 thick slices tomato
4 slices sweet onion
Salt, pepper, dried thyme
16 stuffed olives, sliced
4 pats butter
Prepare the grill for medium heat. Set out four squares of foil and bring up the sides a little to form shallow bowls. Spray with buttery spray and place fish in the center. Pile sliced potatoes atop the fish and top with a slice of tomato, a slice of onion, salt, pepper, a little thyme, and sliced olives. Continue to bring up sides of the foil as your tower grows. Top with a pat of butter.
Bring up the four corners of the foil and twist to form a “fuse” for your grenade. Using the fuse as a handle, place the grenade over medium, well-started coals and cook, fish side down, 20 minutes before opening one to test. Grill until the fish is cooked thoroughly and everything is well steamed and flavored.
Spread the foil open and eat with a side salad, crusty bread for dipping juices, and foil-wrapped s’mores for dessert.
The peanut sauce can be made ahead at home. Carry it in the ice chest but don’t add the meat until 15 minutes before you’re going to cook it.
1/2 cup peanut butter
1/3 cup soy sauce
1/3 cup lime juice
1 teaspoon minced garlic
Hot pepper flakes to taste (optional)
8 bamboo skewers, soaked 10-15 minutes in cold water
2-pound London broil, cut into thin strips
Whisk together the peanut butter, soy sauce, lime juice and garlic. Refrigerate until it’s needed. Prepare the grill for hot cooking. Weave beef strips onto skewers and put in a plastic bag with the peanut sauce.
Let stand 15 minutes, turning regularly. Then place beef on the grill over a hot fire for 4 minutes per side.
Discard bag and left-over peanut sauce. Serve beef with pineapple rice (make instant rice with a can of crushed pineapple, its juice, and water as needed to complete the water measure), broccoli slaw, and a dessert of canned mandarin oranges and sliced bananas splashed with ginger ale.