Camp grilling ideas: beyond the great steak

[calamaridog]

What the hell is a wala wala, and is a red brumuda a variety of this mystery thing?

Does it look like this?:12_4_18:

I'm so for asking...

 

[rusty_tlc]

What the hell is a wala wala, and is a red brumuda a variety of this mystery thing?

Does it look like this?:12_4_18:

I'm so for asking...

Onions, like Sweet Vidalias.
Sorry, I thought everyone knew about them.

They are sweet enouge to eat raw like an apple. They get even sweeter when they get all caramelized on the grill.

 

[BogusBlake]

Speaking of onions...

I really like to take some whole green onions (scallions to some folks) and cut the very ends off them (like a 1/4 inch) then put them in a freezer bag with a drizzle of olive oil and a little Lawrey's or lemon pepper. Seal up the bag and toss to coat the onions. Then throw 'em right on the grill (high heat) for about 5 minutes, turning frequently. when the green tips are a little blackened and the white tips are cooked but not soft, put 'em on a plate and squeesze some lime juice over 'em. You can even add a little more of your seasoning of choice, but it's not always necessarry. They go great with beef in a meal, but I like to pass them around as appetizers while I'm grilling the rest of the food.

 

[rusty_tlc]

Speaking of onions...

I really like to take some whole green onions (scallions to some folks) and cut the very ends off them (like a 1/4 inch) then put them in a freezer bag with a drizzle of olive oil and a little Lawrey's or lemon pepper. Seal up the bag and toss to coat the onions. Then throw 'em right on the grill (high heat) for about 5 minutes, turning frequently. when the green tips are a little blackened and the white tips are cooked but not soft, put 'em on a plate and squeesze some lime juice over 'em. You can even add a little more of your seasoning of choice, but it's not always necessarry. They go great with beef in a meal, but I like to pass them around as appetizers while I'm grilling the rest of the food.

I'm going to try that this weekend.

 

[DesertRose]

Vegetables - great reminder (though Scott and Jonathan are always coming up with ways to avoid them - no, cacao beans are not vegetables, really).

Grilled scallions - classic Mexico roadside fare, with carne tacos. Mmmmmm - makes me hungry for Sonora.

The grilled squash sounds great, too - I haven't actually grilled it like that, just halved it and roasted it. Good idea - will try it soon.

 

[rusty_tlc]

Masman steak.
Tried this tonight for the first time.
Just rub Masman curry paste on a steak, I used London Broil, wrap it in plastic wrap and let it soak for a couple of hours. Then wipe off the excess paste and grill like you would any steak with a dry rub. I left the extra paste on and it kind of charred up a bit.

A little rice and steamed baby bok choy on the side and you have a meal.

To steam baby Bok Choy on the grill split them in half and rinse well. Then, on a sheet of foil, sprinkle with soy and a dash of toasted sesame oil. Wrap them up and throw them on the grill about 10-15 minutes before the steak is done.

 

[stevenmd]

I managed to snap a photo of your Trophy Camp Kitchen:

What kind of table is that? It doesn't look too big, just the right size.:campfire: