Grilled Carrots and Radishes

Ingredients

  • 1 bunch small to medium radishes, about 18
  • 24 baby carrots
  • 4 tablespoon olive oil
  • 2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • Lemon half

Directions

Preheat the grill to around 400-450 degrees F.   Place the radishes and carrots on a baking sheet or aluminum pan and toss with the olive oil, thyme, salt, and pepper. Grill until tender yet firm in the center, about 40-45 minutes. Squeeze with a little lemon juice and serve.
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Grilled Ham and Pineapple Chutney

Grilled Ham

Ham.  Pick out your favorite size of ham to meet the needs of your family.
1 large can crushed pineapple
1/2 cup brown sugar
1/2 cup honey
1 tbsp cayenne pepper

Place your ham is a dutch oven.  In a bowl mix remaining ingredients and pour over ham.  Place dutch oven on grill with indirect heat.  Baste ham several times over next few hours.  Cooking time vary due to ham size and type of grill.  I cook mine about 4 – 6 hours keeping temperature between 300 and 350 degrees.

Pineapple Chutney

1 small can pineapple tidbits, drained retaining juice
1/2 cubanelle pepper, diced small
1 small onion, diced small
4 tbsp reserved pineapple juice
4 tbsp rice wine vinegar
2 tbsp Honey
salt to taste

Mix all ingredients, refrigerate for at least two hours.  Serve with ham.

Grilled Bacon and Eggs

Grilling bacon is another one of those cooking secrets nobody seems to think about. Cooking bacon on the grill is extremely easy to do, will create minimal mess and depending how big your gas grill is, allows you to cook a lot of bacon at a time.

First, pre-heat your gas grill to a low temperature, 300-350 degrees F.

Next, place your bacon across the grill and allow to cook.

Flip every now and then. Cook roughly 20 minutes.

The best part about cooking your bacon on the grill is that all the grease drips off into the grill leaving you with next to no cleanup!

Remove bacon from the grill and serve with some eggs. To cook your egg on the grill take a piece of foil, curl up the edges to form a cup or tray and place over rack, spray with cooking spray and fry the egg on the foil. Use on foil cup per egg.  Makes a great fried egg, again with no clean-up.

Pork Tenderloin Dinner

Well, it was 65 degrees today in January so I took a pork tenderloin from the freezer, seasoned it up with Italian dressing, mustard powder, cumin, garlic powder and S&P. Put it on the grill and let her thaw and cook for about 1.5 hours in an aluminum pan about 5 inches from the flame, 400 degrees. Finished it up on the grill with a crust of the same dry spices, Great flavor. Sides tonight were very simple. Grilled onions with my spice blend above and grilled squash with garlic salt and pepper.

Great dinner cooked on the grill of course.  This is a very simple but excellent recipe for camping and tailgating by the way.  Give it a try and if it is not clear give me a shout.

Ultimate Breakfast Sandwich

This is less of an recipe and more of an idea.  Simple, quick but an extreme breakfast for camping, tailgating or just outdoor breakfast.

Ingredients:
1 pound bacon
8 eggs
16 slices tomato
lettuce
cheese
16 slices bread

In a cast iron skillet over your grill or outdoor cooker fry up the bacon until crisp, fry eggs in bacon grease.  Toast bread and layer cheese, egg, bacon, tomato, lettuce.  Enjoy.

This recipe is a combination of two great sandwiches.  The bacon, egg and cheese and the BLT.  This combination creates the Ultimate Breakfast Sandwich.  Quick and easy.

Welcome

Living in Northwest Florida, we have many more days that allow for Outdoor Grilling than most areas of the country.  Many times I go weeks without cooking in the house.  I am using this blog to keep my recipes organized and to allow anyone who wants to use my recipes for their outdoor grilling experience.  Most of my recipes can be cooked over a grill, side burner, fish cooker or open fire.

Many recipes are for camping experiences and I love to collect recipes from other campers.  Can’t wait for Spring to arrive and camping season returns.  More to come.

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