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Welcome to South East Camper, We have upgraded our entire site to a blog format. We hope you like it. By setting it up as a blog it will be much easier to update. All the information seen on the old webpages will stay intact and will also be included in our New SouthEast Camper Blog. This has been a long time coming and since my last update. I have plenty of new recipes, pictures and more to add. I've moved into my new house and have settled in. It is time to build a fire and start cooking.

* What's Cooking *
"My Favorite Grill & Barbecue Recipes"

"How do I know when it's done? We use the smell test."
"When it smells done, its done, When it smells burnt, its burnt and when you can't smell it, its not done".

-- Grilling, Barbecue & Cooker Recipes --

-- Meats and More --

  • Grilled Kielbsa
  • Frogmore Stew
  • -- Sides & Veggies --

  • Grilled Spuds
  • Grilled Tarragon Prawns
  • Grilled Pineapple  New!
  • -- Sauces. Mops & Rubs --

  • Rudd's Barbecue Sauce  New!
  • Simple Barbecue Sauce
  • Dry Rub for Beef
  • Dry Rub for Chicken
  • Dry Rub for Pork

  • * Grilled Kielbasa *

    This a crowd pleaser, great for a simple cook out with friends

    2-3 lbs Kielbasa or Smoked Sausage
    1 bottle of your favorite Barbecue Sauce, homemade is even better.

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

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    * Grilled Spuds *

    This side dish is good and easy, almost lazy.

    Large Russet Potatoes, the long not so round ones.
    Olive Oil
    Garlic Powder
    Onion Powder
    Salt & Pepper

    Wash spuds and cut them into rounds about 1" thick. Figure about 3 rounds per person. Lightly fork the rounds on the cut sides, be careful not to break them and put in bowl. Coat spuds with oil and toss, then shake remaining ingredients on spuds while tossing to cover all sides. Let stand for few minutes for flavors to penetrate to spuds.

    If cooking on a grill put spuds directly over heat to apply grill marks and lightly brown. Turn spuds and repeat. After all the spuds are browned, finish baking with indirect heat for 30 or so minutes.

    If cooking over an open fire grill spuds on a grate then transfer to a large Dutch oven with a trivet and finish the baking process.

    These potatoes will have a light brown toasty outside, but very moist and smooth in the middle. No matter how you make them the smoky grill flavor is great.

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    * Frogmore Stew *

    This is a summertime favorite at my house. We do it on a propane cooker in the backyard.

    2-3 long links smoked beef sausage
    3-4 dozen ears shucked, cleaned corn on the cob (best if cut in half)
    1 1/2 pound shrimp, headed
    Several heaping tablespoons of seafood seasoning (to taste)

    Fill a big pot halfway with water. Add seafood seasoning, cover pot and bring water to a boil. Add corn, cover pot and cook for ten minutes at full boil. Cut sausage into 2" pieces and add to corn in the pot. Cook for five minutes at full boil. Add shrimp all at once. Cover pot and bring back to full boil. Cook until shrimp are reddish and completely done. Pour contents pot into a colander and let the liquid drain into a sink for a minute. Put cooked sausage, corn, and shrimp on plates and serve hot!

    NOTE: Some people like to add potatoes to the recipe. If so, add several medium potatoes quartered or whole red skin potatoes, five minutes after the corn.

    The amounts in this recipe serve about 5 people, just double or triple the amounts for larger crowds.

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    * Grilled Tarragon Prawns *

    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.

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    * Grilled Pineapple *

    1 can Pineapple Slices
    2 tsp Brown Sugar
    1 tsp Brown Mustard
    1-2 drops hot sauce

    Use a can opener and pop 2 holes in the can of pineapple, drain thoroughly into 5" baby Dutch. Bring pineapple juice to a low simmer, add brown sugar, mustard and hot sauce. Stir until mixed completely dissolved. Cover and set aside till needed. Open can of pineapple and place on grill over medium heat and baste with sauce. Cook long enough to warm through and achieve those wonderful grill marks. Baste as much as needed to keep pineapple moist.

    This baste is great for grilling ham steaks too. My kids go wild over grilled pineapple.

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    * Rudd's Barbecue Sauce *

    I need to thank my brother for this recipe. It's one that we use on almost everything.

    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.

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    * Simple Barbecue Sauce *

    This sauce is easy and simple to make. This will please just about everybody.

    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.

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    * Dry Rub for Beef *

    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.

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    * Dry Rub for Chicken *

    This recipe makes enough rub for a small bird 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 Tarragon, 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.

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    * Dry Rub for Pork *

    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 Mustard, powder
    1 tsp Rosemary, 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.

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