What do you grill up on the field?

[adventureduo]

Ok, well since i can't contribute to the 'recipe' post.. because we never really do any real cooking that involves a recipe.... i figure id start a post displaying what people love to grill when they're on a trip.

http://doclibrary.com/MFR1658/CMM/logo_Bill_Baileys_thn.jpg
#1 for us is Bill Bailey's Marinated Tri Tip. We almost always bring one on every single trip. I think there's only been two trips we didn't bring one! They're super easy too cook and feed a small group. Already marinated in various flavors, so there's no spices/rubs you need to bring. It's to die for in the middle of no where. I usually bring a thermometer so i can pull the beast right at the perfect time.

Link to their site:
http://www.squarehbrands.com/products_items.cfm?sectionid=1151

Where to get: Any large grocery store carries them.

Flavors:
Bill Bailey's® Santa Maria Style Fully Marinated Beef Sirloin Tri Tip Roast
Bill Bailey's® Finest Steakhouse Fully Marinated Beef Sirloin Tri Tip
Bill Bailey's® Tuscan Fully Marinated Beef Sirloin Tri Tip Roast
Bill Bailey's® Anaheim Chile, Cilantro and Onion Fully Marinated Beef Sirloin Tri Tip Roast
Bill Bailey's® Teriyaki Fully Marinated Beef Sirloin Tri Tip Roast
Bill Bailey's® Western BarBQ Fully Marinated Beef Sirloin Tri Tip Roast

What to go with it?: Overland tip(i cannot take credit for this one) Take a few green/red/yellow bell peppers and some asparagus.. cut them up and put them in a zip lock bag. Pour Zest Italian salad dressing in the bag and let it sit for 20 mins and marinate(about all they can absorb anyhow). Toss them on the grill a few mins before your tri tip is done and you'll have a excellent little side dish.

Few pics of our previous tri-tips:

http://img231.imageshack.us/img231/8568/tritip2kv5.jpg
http://img244.imageshack.us/img244/9250/tritip1dq5.jpg
http://img244.imageshack.us/img244/458/tritip3rg3.jpg

[calamaridog]

Carne Asada, pollo asada, etc. from the local Mexican meat market.

Sorry not pics:(

It cooks very fast because they slice it nice and thin. Stuff that is cut thin works great on the portable grills with relatively low BTU's.

Also you can buy the sausages that are basically already cooked and just need to be warmed through.

[AZCPP]

Salmon! Our local SafeWay stocks a nice supply of Atlantic Salmon. It comes with the skin to hold it together on the grill and are precut into portions. I wash it and put it in a Zip-Loc bag then place it in a Tupperware container for safe travel in the cooler. At camp I just melt a little butter, dip the Salmon in the melted butter, salt and pepper to taste, and grill! Easy to prep. and taste great! I like to team it with some Uncle Ben's Ready Rice. It comes in 12 flavors and can be prepared in a skillet! I like cooking it in the skillet as it gives it a slightly crunchy texture (I know, kinda weird). Again no prep. and taste great! If you can tell I like things that don't require a lot of prep. time.

[adventureduo]

Chuck that sounds really good.. thanks for posting this.. i have forgot all about bringing some fish along!

[Scott Brady]

Ribeye, which IMHO is the finest cut of meat. I only cook in the traditional Gaucho fashion of coarse salt and only turning the meat (choice grade) once.

I would cry if someone put a bbq sauce or marinade on one of my steaks :)

I do like to occasionally serve Chimichurri on the side.

[Scott Brady]

Oh, and over mesquite coals preferably...

http://web.mac.com/jeffryscott/iWeb/Site/Expedition%20Trophy_files/_DS20027.jpg

[overlander]

Oh, and over mesquite coals preferably...

http://web.mac.com/jeffryscott/iWeb/Site/Expedition%20Trophy_files/_DS20027.jpg

uhhh, take me with you, please....

[jeffryscott]

those were as good as they look too. man, now I'm hungry.

[adventureduo]

Very nice Scott! You're right about only flipping it once. Next time right after you pull them off, slice them with a sharp knife down the center and create a small pocket. Then shove in some crumbled blue cheese inside. Let the blue cheese melt just a little bit.. and then dig in. Very good!

Cooked a filet mignon tonight myself. Love a good steak.

[kcowyo]

Steak gorganzola/blue cheese is the real deal! :chowtime:

Great suggestion Dave. I do a crumpled blue cheese with a cream sauce over my steaks. It's so good, after you're done eating you should go straight to confession....

[taco2go]

Here’s a quick mock-chicken-tandoori variance from the usual hot dog and burgers for dinner routine. Pretty simple and almost everything can be prepped ahead of time:

Tandoori Spiced Grilled Chicken Thighs with Sweet Potatoes and Caramelized Onions:

At home, rub down chicken thighs with a mixture of Tandoori Seasoning (found at the local Spice House or Kwiky Mart) mixed with some ground Chipotle, to kick up the heat. Make a ''hobo'' packet of peeled, sliced and blanched sweet potatoes, caramelized onions, salt, pepper, butter, a hint of cinnamon and a hint of the ground chipotle. This is wrapped in 2-3 layers of aluminum foil. Put everything into the cooler and all you have to do grill the chicken and throw the ''hobo packet'' into the embers to heat it up.

Quasi Indian, but does the job.

[Dmarchand]

http://www.jamilabbasy.com/galleries/adventures/wema_2006/_w5w3967_std.jpg

Mmmm..... steak tips are a favorite.

[UK4X4]

Quick and easy..........salmon in a bag..

Silver foil double thickness, lay salmon in the bottom, add whole garlic
chopped onions and fresh or dried mushrooms and peppers, season with pepper a little dried chilli and cilanthro......

Close up the foil into a closed bag and pop on the grill.

Open wine and wait......

Chilli potatoes......slice blanch.....add dried chilli to some cooking oil and fry....mmmmmmmmmm

[MossMan]

.......


mmmmm. tri tip and newcastle :chowtime:

[robert j. yates]

LOL on the Bill Baily tri-tips...they have accompanied me on many a trip. The thing I like about them is that they are vacume sealed so it doesn't matter if they float around on th ebottom of the ice chest.

Serve with some tortillas, fresh avocado slices and some hot sauce means you don't even need to pull out a plate :)

[adventureduo]

LOL on the Bill Baily tri-tips...they have accompanied me on many a trip. The thing I like about them is that they are vacume sealed so it doesn't matter if they float around on th ebottom of the ice chest.

Serve with some tortillas, fresh avocado slices and some hot sauce means you don't even need to pull out a plate :)

EXACTLY!!!!!! Im glad someone knows what im talking 'bout!

[robert j. yates]

I'm not big on a huge production for dinner but I like to eat well. I have a small propane fired grill that with 25 mins each side on a Bill Baily results in a pretty nicely done tri-tip. Easy to cook, easy to eat and not much of a mess...leaving more time for a relaxed glass of vino arund the campfire...always a priority.

[Brett M]

Okay, those Tri tips are sounding (and looking) great! Now, where can I get one locally ASAP...gotta trip to go on!:chowtime:

[tdesanto]

NY Strip or Tenderloin/ Filet for me. Pork Tenderloin ain't bad either.

Pat the steaks dry and rub coarse salt and freshly cracked pepper on all sides. X3 on the flip only once suggestion. Never use a fork; only tongs. I also like to pull the steaks early and let them sit for 5 minutes before cutting into them. This helps prevent the juices from running out too quickly after cutting.

No marinades ever, except maybe for the pork.

Sweet corn, red peppers, asparagus, red onion, green onion, zuchini, tomatoes, mango, pears, okay, pretty much anything can go on the grill.

X2 on the mesquite wood; or hickory is great for pork and chicken.

[OverlandZJ]

You guys sure know how to hurt a fat man..

:chowtime:

[Wanderlusty]

You guys sure know how to hurt a fat man..

:chowtime:

They sure do....;)

[nastav]

If anyone is in North County San Diego....stop by Cardiff Seaside market for the best Tri-Tip I've had.....not that I've had that many.

Socalfj: We take the same grill with us when we camp...I have been trying to find an easy and clean way to Transport it. Any suggestions?
We have been using a plastic tub....but it is kinda big.

We bought the baby Weber to camp with, but now that we have it, the satinless steel monster gas grill never gets used at home.

BTW: Matchlight rules.

[adventureduo]

Socalfj: We take the same grill with us when we camp...I have been trying to find an easy and clean way to Transport it. Any suggestions?
We have been using a plastic tub....but it is kinda big.


I just put it in a big plastic square container that i found at Home Depot. Sort of like a action packer. It interlocks and generally keeps all the mess inside. I toss the charcoal bag in it and the wire brush in it also. I usually store the container up on the rack and out of the truck.

[Willman]

I'm a ham and cheese fan over the Coleman grill!

But.........

07' ExPo Trophy........Will and Tony at their best!...Boy was that good eats....The best i have ever eaten while camping!...Steak, shrimp, onions, wild rice, and Caesar salad.

http://i51.photobucket.com/albums/f374/nicwillman/DSC03645.jpg

:)

[slomatt]

Here are some meals from a Dusy trip a while back:

Chicken wings, vegetables, and couscous. As we were eating it started to lightly snow.
http://www.blankwhitepage.com/gallery/albums/dusy20040917/IMG_3295.jpg

Marinated steak, rice, Caesar salad, and grilled corn on the cob.
http://www.blankwhitepage.com/gallery/albums/dusy20040917/IMG_3264.jpg

- Matt

[revor]

I like to turn the Big *** Dutch oven into a smoker.. I can fit a rather large chunk of "whatever" in and smoke for a half a day and have chopped,pulled,sliced "whatever" on bread by 6ish.. Make your fire with good hardwood (Pecan or Alder are my fav's) get a nice bed of coals spread them out to upsidedown dutch oven size, wrap some of your wood chips up in foil leaving a small hole for the smoke to come out. Put a SS mixing bowl (w/ 1ish cups of water) in the middle of the coals pushing the center coals out of the way, then put the foil bundle on the coals, put your little camp grate over that mess and place your chunk of whatever on the grate over the water bowl, cover the whole thing with your dutch oven bottom and try to seal it up with stuff that doesn't burn. Don't seal it too good but consider you want about 6 hours worth of 150/180 degree heat at the meat and you want the watter to slowly simmer the whole time you don't want it to burn out with too much O2.. I can make a cheap chuck roast taste and feel like Filit mignon this way.. If done just right the drippings in the mixing bowl can be made into a stellar finishing sauce with the help of a little vinegar, stout (beer) and spices.

Haven't done ribs though.. Bones take up too much room..

[OS-Aussie]

Here are some meals from a Dusy trip a while back:

Chicken wings, vegetables, and couscous. As we were eating it started to lightly snow.
http://www.blankwhitepage.com/gallery/albums/dusy20040917/IMG_3295.jpg

Marinated steak, rice, Caesar salad, and grilled corn on the cob.
http://www.blankwhitepage.com/gallery/albums/dusy20040917/IMG_3264.jpg

- Matt

Were these some of the 3 Mile Island Chickens ??? :bigbossHL:

Love Dusy :drool:

[Super Doody]

Trade Joe's marinated steaks and carne asada are also very good. They usually have less preservatives and the cut of meat are higher in quality. On a surf trip in baja, I shared my trader joe's marinated carne asada with some Mexican friends and they really like the season.