SouthEast Camper

This is an easy grilling recipe and has nice South of the Border flavors. If you’re a Real Heat Lover, top your Green Chile Burger with the Grilled Jalapeno’s.

Add Grill Spuds for a balanced meal done on the grill in the backyard or camping trip.

1 lb Ground Beef
1 4 oz Can of Green Chiles
Fresh Jalapeno’s
Provolone Cheese (Sliced)
Large Buns
Garlic (Crushed) or Garlic Powder
Chili Powder
Black Pepper
Salt
Lettuce
Tomato

In a mixing bowl add ground beef and spice to your own personal taste. Form the ground beef into three large hamburger patties. Drain one can of Green Chiles and put them into a small 5″ Dutch Oven. Place the Dutch Oven inside the grill to heat the Green Chiles while grilling the hamburgers. The hamburgers should be grilled until medium well to well done flipping only once. During the last few minutes of grilling add the Provolone Cheese and the desired amount of Green Chile to the hamburger patties. The bun can be lightly toasted on grill if desired. Top with Lettuce and Tomato.

Wash and dry the Jalapeno’s. Cut in half lengthwise and remove seed. Be careful handling the peppers. Do not touch your eyes afterwards or wear latex gloves during handling of the Jalapeno’s. Lightly oil and salt the Jalapeno’s, then grill next to the hamburger patties.

Enjoy!

This barbecue sauce is easy and simple to make. This will please just about everybody. If you never made barbecue sauce before, this is a good starter recipe.

3 cups Onion, chopped
1 clove Garlic, diced
1 cup Green Pepper, chopped
1 tsp Salt
1/2 cup Parsley, dried
2 cups Ketchup
1 cup Dry White Wine
1/4 cup Honey
3 tsp Worcestershire Sauce
3 tsp Vinegar
2 tsp Lemon Juice
1 tsp Liquid Smoke
1 tsp Hot Sauce

In a large saucepan or Dutch oven bring all the ingredients to a boil. Cover and simmer over very low heat for 2 hours. Seal in a separate container and refrigerate over night letting the flavors blend.

This barbecue sauce recipe has a long ingredient list, but don’t let that scare ya. It is very tasty. Goes with just about everything that can be smoked or grilled.

8 tbsp Olive Oil
1/2 cup Onion, finely chopped
4 cloves Garlic, finely chopped
1 cup V8 juice
1 cup Red Wine Vinegar
1 6 oz can tomato paste
1/2 cup Dark Karo syrup
1/2 cup Molasses
1/2 cup Brown Sugar
1 Lemon, juiced
2 tbsp Worcestershire sauce
1 tbsp Hot Sauce
1/2 tbsp Paprika
1/2 tbsp Cayenne, ground
1/2 tbsp Cumin, ground
1 tbsp Black Pepper
1/2 tbsp Dry Mustard
1/2 tbsp Basil, dried
1/2 tbsp oregano, dried
1/2 tbsp Thyme, dried
1 tbsp Ginger, freshly grated
1 tbsp Salt
2 drops Liquid Smoke

Sauté onion and garlic in olive oil until translucent. Add all ingredients except vinegar and simmer for about 30 minutes. Mix 2 heaping tablespoons of corn starch with just enough water to mix. Add red wine vinegar and corn starch mixture to sauce, simmer till it thickens. Allow to cool. Bottle and refrigerate overnight.

We like this recipe for its versatility. At home we enjoy it as a dessert, but when camping we like it as a hearty and filling breakfast. It matches up nice with a hot cup of coffee.

1 can Peaches or Peach Pie Filling
16 oz Oatmeal
1/2 cup Brown Sugar
1/4 tsp Salt
Water

Mix all ingredients including juice from peaches. Cover bowl with plastic wrap and let stand. The oatmeal needs time to soak up all the juice from the peaches. If the peach oatmeal mixture is too stiff, stir in a little water. Line a 10″ Dutch Oven with parchment paper (for easy clean up later). Pour mixture into Dutch Oven and smooth out evenly. Start with 20 charcoal briquettes. Use 5 on bottom and the remaining spaced evenly around the rim. Bake for about 45 minutes or until brown and bubbly on top.

If it is windy or cold add a few more briquettes as needed. If making this at home, bake at 350 for 30 minutes or until golden brown on top.

Remember to rotate the oven and then the lid 90 degrees to even out the heat. This should be done for all camp recipes after the first 20 – 30 minutes of cooking.

This recipe can be made with any available canned fruits. Nuts and Raisins can be added to round out this easy dessert.