What do you grill up on the field?

[adventureduo]

What do you grill up in the field?

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.

#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:

 

[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...

 

[overlander]

Oh, and over mesquite coals preferably...

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]

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