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It’s BBQ Time!
May is National Barbecue Month, and it’s hard to imagine anything more mouthwatering than the scent of meats and veggies coming fresh off the grill. So to celebrate the occasion, we’ve rounded up a few tasty BBQ recipes and helpful tips for you to try on your next camping trip.
Aye, There’s the Rub!
Dry rubs are a great way to season pork, chicken, ribs and salmon before you put them on the grill, and it’s easy to make up a batch before you leave home. Simply combine two tablespoons each of salt, sugar, brown sugar, ground cumin, chili powder and fresh ground pepper, then add one tablespoon of cayenne pepper and four tablespoons of paprika. Store the rub mixture it in a ziplock bag and this spicy seasoning will take up very little room in your camping cooking supplies.
A Peachy Idea
Fruit is often overlooked as something that can be cooked on the grill, but it can be absolutely delicious. Here’s a recipe for honey cinnamon peaches to try: Slice four peaches in half and remove the pits. Mix together three tablespoons honey, ½ teaspoon cinnamon and two tablespoons melted butter. Dip the cut side of the peaches into the honey cinnamon mixture and place them cut side down on the grill. Grill at medium heat for four minutes, then turn and grill them for another four minutes. They’ll make a great side dish for pork seasoned with your dry rub.
We all need our veggies, and here’s a tasty way to prepare them. Cut two zucchinis into quarters lengthwise and marinate them for 30 minutes in a ziplock bag containing a mixture of two teaspoons olive oil, ½ teaspoon garlic powder, one teaspoon Italian seasoning a pinch of salt and two tablespoons of balsamic vinegar. Cook the zucchini quarters on a lightly oiled grill over medium-low heat until they start to brown, about 3-4 minutes for each side.
Barbecued chicken is a staple of many camping menus, and here are a few tips to make sure this popular poultry turns out the best it can be:
- Speed it up. To save time, parboil your chicken pieces before you leave home and keep them chilled. They’ll cook faster when you put them on the grill.
- Get saucy. If you want to apply barbecue sauce to your chicken, wait until it’s almost done to keep the sugars in the sauce from burning.
- Double up. Instead of just cooking for one meal, double up and grill twice as much chicken. Just chill the second batch and you’ll be glad you have it for sandwiches and salads the next day.
- Give it space. When you’re making kebabs, resist the temptation to pack too many pieces of chicken and vegetables on each skewer. If you give them a bit of room, they’ll cook more evenly.
Nothing tops off a great BBQ dinner better than a delicious dessert, so here’s an easy recipe for a campground cobbler. All you’ll need to bring are two cans of pie filling in your choice of flavor, a package of yellow cake mix and some canola oil. Line a Dutch oven with foil and add the two cans of pie filling. In a large bowl, combine the cake mix, 1 ¼ cups water and ½ cup canola oil and spread the mixture over the pie filling. Place the cover on the Dutch oven and cook the cobbler over low heat for 30-40 minutes or until the filling is bubbly and a toothpick inserted into the topping comes out clean. Serve and enjoy. And if you happen to have some vanilla ice cream on hand to top it off with, it’s even better!
Here are 10 More Essential Tips for Grilling. Happy National Barbecue Month!