SouthEast Camper

Archive for the ‘Grilling’ Category

Fiery Peppercorn Steaks have become very popular. Here’s a recipe we think will capture those flavors. This is a simple recipe that can be done in the backyard or on a camping trip. The Steak Rub can also be sprinkled on hamburgers and blackened or mixed in the meat while forming patties. Yum! We like the heat.

1 tbsp Crushed Peppercorns
2 tsp Chili Powder
1 tsp Kosher Salt
1 tsp Light Brown Sugar
1/4 tsp Garlic Powder
1 1/4 tsp Onion Powder
1/2 C Ketchup
1 tbsp Worcestershire Sauce
1 tbsp Red Wine Vinegar
1 tbsp Dark Brown Sugar
1/4 tsp Pepper
1/4 C water
4 (3/4 lb) Rib Eye Steaks (1 inch thick)
Olive oil

Let the steaks stand at room temperature 30 minutes prior to grilling.

Mix the peppercorns, 1 tsp chili powder, salt, light brown sugar, garlic powder and 1/4 tsp onion powder together well in a mixing bowl. Coat both sides of the steak with the peppercorn mixture being sure to press into the meat. Lightly brush or spray both sides of the steaks with the olive oil.

Prepare your charcoal for a high temperature.

In a saucepan over low heat simmer together the ketchup, Worcestershire sauce, wine vinegar, dark brown sugar, 1 tsp chili powder, 1 tsp onion powder, pepper and water. Allow to simmer 10 minutes being sure to stir often to insure the brown sugar dissolves completely.

Grill the steaks 12 minutes, 6 minutes on each side for medium turning once during grilling time. Allow steaks to rest 10 minutes before serving. Pour the sauce over the steaks before serving or use as a dip on the side.

Using kosher salt will insure that the salt cooks into the food instead of being washed away by the juices as would regular table salt. If you would like to use regular table salt reduce the amount by half.

The sauce for the steaks could be made in a small Dutch Oven inside your grill or in a fire pan with a few charcoals around it.

Try some Grill Spuds next to your steak for a complete meal.


Barbequing is an American tradition. Each year, statistics show that at least 90% of families attend at least one barbeque party or celebration. About 40% of families delight in throwing parties that center around the idea of barbequing. With statistics like that, one must wonder why barbequing is such a popular event and tradition.

First, barbequing or grilling allows you to create a meal that is unmatched by any other type of cooking. The grilled smell and taste will perk up even the pickiest meat eater.

A variety of meats and side dishes are used when barbequing. Traditionally, families cook pork, beef, and fish on their grills. When visiting your local grocery store, look for meats that are specifically cut and packaged for barbequing. If you do not find pre packaged meats, then chances are spices, marinates, and kits for grilling are somewhere near by.

Traditional side dishes include potato salad, beans, and coleslaw. These sides work well with the variety of meats available and are easy to prepare and store until it is time to eat.

Your traditional condiment bar should include pickles, relish, and onions.

Different types of grills will present different types of flavors. Charcoal and smoker grills present a natural “smoked” flavor which is one of the most known tastes of barbequing. Smokers even allow you to control slight changes in the favor of the meat by using different types of woods. Alternatively, propane grills allow grillers to cook their meals faster, but still have a grilled flavor.

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This is a real easy and spicy snack. Potatoes in a Shell make a great appetizer to have when your outside while preparing a long slow cooked meal like smoking a Pork Shoulder or another Dutch Oven dish.

3 large baking potatoes
1 green bell pepper cut in half and seeds removed
2 jalapeno peppers
1 C sharp cheddar cheese, shredded
1 egg, lightly beaten
2 T fresh cilantro, minced
1/4 t of salt
1/4 t of pepper
12 (6 inch) corn tortillas
1 T olive oil

Preheat the grill to the medium temperature.

Prick the potatoes with a fork and wrap each potato in foil. Set the potatoes, green peppers and jalapeno peppers onto the grill grate. Roast the vegetables for 10 minutes, turning often, until both peppers are charred. Remove the peppers from the grill and place in plastic bags to steam for 10 minutes.

Close the grill lid and continuing roasting the potatoes for 40 minutes, turning every 10 minutes, or until tender. Peel the peppers and remove any remaining seeds. Finely chop the peppers and set aside. Remove the potatoes and allow them to cool enough to handle. Unwrap the potatoes, cut them in half and scoop out the potato pulp.

Add the pulp to the peppers and stir to combine. Stir in the cheese, egg, and cilantro, salt and pepper until blended together well.

Fill each taco shell with 2 T of the potato mixture. Brush the outside of the tacos with the olive oil. Place the filled tacos on the grill. Grill 3 minutes per side or until crispy.

Makes 6 servings

When filling your tacos be careful not to fill them too full. This way the filling won’t fall out on the grill grate. Serve them with salsa, sour cream or Guacamole.

This is another favorite grill recipe of ours. It’s fun to make a small snack, appetizer when your going to be outside for extended periods of time.

Enjoy.




This is a crowd pleaser, great for a simple cook out with friends. I saw this for the first time many years ago visting a school friend in Cleveland, Ohio.

2-3 lbs Kielbasa or Smoked Sausage
Barbecue Sauce

Cut Kielbasa into 3″ lengths. Slice in half lengthwise. Grill til browned all over. Brush on barbecue sauce repeatedly to build up a thick sticky layer. Grill until barbecue sauce just wants to burn. Serve on hot dog buns.

Match the Grilled Keilbasa up against some Grilled Spuds for a complete meal.