SouthEast Camper

Archive for the ‘Grilling’ Category

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!

When Good Shrimp or Prawns are in season along the Carolina Coast, this is a big favorite for us. This dish is very good next to a steak for Surf & Turf.

4 – 6 Prawns (about 1 lb)
2 Lemons
1/4 tsp Tarragon
1/4 cup Water
Vegetable Oil Spray

Serves: 2

Roll lemons on table to loosen up juice and squeeze into a zip lock bag. Add tarragon and water. Peel, butterfly and remove vein from prawns. Add prawns to marinade, seal and store in refrigerator for up to an hour. Spray or wipe oil on grill grate. Grill prawns on medium to high heat and cook till white all the way through, usually about 5 minutes. They cook very fast, so don’t go away.

It’s also good as a main course with a salad in summer.

This low and slow hickory smoked chicken is a favorite here in the south. This recipe can be done with a small pork shoulder too. Just adjust the cooking time as needed, but the concept is the same. If you love barebcue, this is for you. Become the Pit Master of your own backyard.

4 – 5 lb Chicken Broiler or Roaster
Adobo Seasoning or your Favorite Rub
Vegetable Oil
Disposable Aluminum Tray

How to Butterfly a Chicken – To Learn More!

Dry Rub for Chicken – For Recipe!

Lightly oil the chicken, this will help brown and crisp the skin. Sprinkle both side of the chicken with your favorite rub.

To Smoke the chicken inside your grill, place a water tray in the center to collect the drippings. Build an indirect fire as seen in the photos. Make a layer of fresh briquettes and dump hot coals on top of them. Place your grate in the grill and center the chicken over the drip pan. Add wood chips to the coals and close the grill. After the wood chips have stopped smoking, add a second batch of coals to the fire and continue cooking for about an hour. The total cook time will be about 2 hours at 225 degrees.

If you would like to add barbecue sauce, lightly brush barbecue sauce over the chicken during the last 30 minutes of cooking. This will give it time for the sauce to get nice and sticky.

Be careful when picking up the chicken, If its done right it will fall apart. Let it rest for about 10 minutes, then pull the meat from the bone for making the best barbecue sandwiches. In the photo you can se how the sauce got nice and sticky and the skin had pulled back off the leg. It came out juicy and tender.

The hard part about smoking a chicken is waiting. I hope you try this. Let us know how yours comes out.

GO HERE for Dutch Oven Camp Chicken.

This recipe makes enough rub for a small roast adjust according by doubling or tripling mixture as needed.

1 tsp Salt
3 tsp Brown Sugar
1 tsp Black Pepper, corns
1/2 tsp Cayenne Pepper, powder
1 tsp Paprika
1/2 tsp Cumin, powder
1 tsp Garlic, powder
1 tsp Onion, powder
1 tsp Oregano, dried
1 tsp Thyme, dried

Crush black pepper with mortar and pestle. Add oregano & thyme and crush. Add remaining ingredients and continue to work until mixture has a fine consistency. Rub evenly on meat and cover with plastic wrap. Let meat sit for a few hours, preferably overnight.

Be sure and check these other Dry Rubs:
Dry Rub Recipe for Chicken
Dry Rub Recipe for Pork