Grilling and Campfire Cooking (Everyday Cookbook Collection)
Format: PDF / Kindle (mobi) / ePub
Maybe it's the fresh air or the smoky aroma...but we think just about everything tastes better when it's cooked over a fire!
For Grilling and Campfire Cooking we've gathered plenty of easy recipes to enjoy year 'round. Your family will love Tangy Peach-Glazed Chicken, BBQ Bacon Cheeseburgers, Firecracker Shrimp and Barbecue Spareribs. Round out the menu with Campfire Potatoes and Tomato & Sweet Corn Salad.
Mustard & Herb Strip Steak is sure to convince the gang that you're a real grill-master and Kicked-Up Campfire Beans and Pan-Fried Corn Fritters will be hits at your next picnic. For dessert, try Grilled Pineapple Sundaes...yum!
Since it can't always be sunny weather, we have a few tricks to get that delicious cookout flavor even on rainy days. Slow-Cooked Kalua Pork and Broiled Honey Chicken are perfect for indoor and RV & camper cooking too. We've included plenty of helpful tips too. So...let's cook out tonight! Hardcover, 224 pages. (9-1/4" x 6-1/2")
taste 8 to 10 hamburger buns, split In a large bowl, mix together all ingredients except buns. Form into 8 to 10 patties. Grill burgers over medium-high heat to desired doneness, about 5 to 7 minutes on each side. Serve burgers on buns. Makes 8 to 10 servings. Delicious burgers begin with ground beef chuck labeled as 80/20. A little fat in the beef adds flavor...there’s no need to purchase expensive ground sirloin. Backyard Cheddar BBQ Burgers Brandi Bryant Baton Rouge, LA My husband and
30 minutes before adding meat and veggies...skewers won’t burn on the grill. For even cooking, leave a little space between the pieces on the skewers. Pineapple Cola Kabobs Sarah Townsend Mechanicsville, VA This is one of the yummiest meals I’ve ever had! Perfect for get-togethers...it always impresses! Use all beef, or mix it up and use a pound of beef and a pound of chicken. 2 lbs. beef sirloin, cut into 1-inch cubes 1 fresh pineapple, peeled, cored and cut into 1-inch cubes 1-1/4 c.
masher. Makes 6 to 8 servings. Going camping or hosting a bonfire? Make it easy by preparing soup, stew or chili ahead of time. Just freeze in plastic zipping bags and keep in a cooler, then thaw and reheat over the fire for a quick meal. Soup always tastes even better the next day anyway! Grandma’s Green Bean Dinner Cathy Loghry Gun Barrel City, TX Every summer in Ohio, my Grandpa Ogden grew a garden. Grandma made the most delicious meals with all the fresh produce he grew. This recipe was
Let stand 3 to 4 additional minutes, until shrimp turn pink. Drain well; discard bay leaves. Serve with cocktail sauce. Serves 4. Stephanie’s Fireside Asparagus Laura Hill Gladewater, TX Every year we camp with a group of our friends in the Piney Woods of east Texas. My girlfriend Stephanie makes this little treat for a pre-meal snack. It has become a tradition...even the kids look forward to it! 2 1-lb. bunches asparagus, trimmed 1/2 c. butter, thinly sliced 1/2 t. chili powder salt and
digital thermometer is so handy for checking doneness...no guesswork needed. See page 217 for our handy temperature chart. Gwen’s Pit Beef Gwen Stutler Emporia, KS I love this beef...it’s hard to resist nibbling on it straight from the cutting board! It’s perfect for hot days because you don’t have to heat up the house. 1 T. dried oregano 1 T. dried thyme 1 T. garlic powder 1 T. lemon pepper 1 T. salt 1 T. pepper 3 to 4-lb. beef top round or eye round roast Combine spices in a small