Photo Credit: Flickr User Arnold Gatilao
Campgrounds around the country often have cooking competitions and special events that highlight regional specialties and food preferences.
- For example, Land-O-Pines Family Campground in Covington, La. has a Bayou Cajun weekend Aug. 1-3, 2014, with a gumbo and jambalaya cook off and dessert contest.
- Bakers Acres Campground in Little Egg Harbor, N.J. has been holding baked bean cooking competitions.
- Green Lake Campground in Green Lake, Wis. has a chili cook-off competition Sept. 5, 2014, while the Littleton/Lisbon KOA in Lisbon, N.H. will hold its annual campground cooking competition Sept. 20, 2014. The Lisbon competition is a general campground cooking competition. Past entries have included pulled pork, deep fried turkey and different flavors of meat balls.
- Meanwhile, Holiday Park Campground in Greensboro, Md., is planning a “German, Polish and Hungarian Covered Dish Weekend” Sept. 5-7, 2014, and is inviting guests to join the potluck with their fellow campers.
- On Oct. 11, 2014, Traders Village RV Park in Grand Prairie, Texas will host the annual Bar-B-Que Cookers Association cook-off event, which takes place every October. The event typically attracts 100 to 140 participants, according to park manager Allan Hughes.
Here are two award-winning recipes from recent campground cooking competitions you should try:
Award-Winning Barbecue Brisket
Recipe from Jeff and Lynn Shivers, recent winners of the annual Bar-B-Que Cookers Association Cookoff Event at Traders Village RV Park in Grand Prairie, Texas
Ingredients for Barbecue Rub
- 1/4 Tbsp salt
- 3 Tbsp Finely ground black pepper
- 2 Tsp Granulated garlic
- 2 Tsp Onion powder
- 2 Tsp Chili powder
Combine all ingredients in a bowl and mix well.
- One 10 lb. choice grade whole packer trimmed beef brisket.
- Apply mixed rub to beef and allow brisket to sit at room temperature for one hour.
- Preheat smoker for at least one hour to get a good bed of coals.
- Cook brisket using your favorite wood (hickory, pecan or oak are best)
- Cook at 275 degrees for four hours, fat side of brisket down.
- Baste with lemon juice and butter as needed.
- After 4 hours wrap brisket in aluminum foil and place back into the cooker. Cook to 200 degrees internal temperature.
- Allow to rest after completion of cooking for 45 minutes – slice cross grain of meat.
Award-Winning Baked Beans
Recipe from Tom Beaudry, a seasonal camper at Bakers Acres Family Campground in Little Egg Harbor Township, N.J.
- 1 15oz can of Northern Beans do not drain
- 1 15oz can of Pinto Beans do not drain
- 1 15oz can of Black Beans do not drain
- 1 lb of bacon
- 1 medium onion
- 1/2 cup of your favorite Barbecue Sauce
- 1/2 cup of maple syrup
- 1 Tablespoon of your favorite hot sauce
- 2 Tablespoons of your favorite Barbecue rub (see above recipe)
- 1 can of peach pie filling
Dice up and fry the 1lb of bacon until brown, but not fully cooked and put aside. Dice up the onion and put aside. Mix all other ingredients in a 1/2 size foil pans except for the Barbecue rub. Mix together adding the uncooked onions and bacon.
To finish sprinkle the rub on top of the mixture and place in smoker grill or oven uncovered at 225 degrees for about 2 hours or until desired consistency is obtained. Be sure to stir occasionally and add more rub to enhance the flavor to your desire.