What do you grill up on the field?

[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]

Tri-Tip

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.

 

[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.

Marinated steak, rice, Caesar salad, and grilled corn on the cob.

- Matt

 

[revor]

I like to turn the Big ass 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.

Marinated steak, rice, Caesar salad, and grilled corn on the cob.

- 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.