what's something good to cook at the Park?

Question

what's good to cook for the Park? Aside from the usual hamburgers, hotdogs, and steak? What else is good to BBQ at the park and good to bring along? ideas would be helpful =)

and if possible, a nice simple recipe to go along with it would be nice =) thanks.

Answer 1

chicken tacos
camp cobler
potato pancakes
pasta salad or egg salad
meatballs
ranch style eggs
satays or kebabs
sandwiches
burgers in foil
campfire hash
soup

Answer 2

How about shish-ke-bob? You could buy bamboo skewers and put everything together before you leave. Chicken or shrimp cook really fast. Also do some with just veggies, and do some fruit for dessert. Grilled fruit is great. Especially peaches or plums. Add a salad already made and tossed just bring along the dressing to add when served so it doesn't get soggy. Some nice crusty bread too and a nice bottle of wine or little single serve bottled portions are great . Have fun.

Answer 3

All good answers so far.

How about scallops wrapped in bacon? Put them on a skewer, intersperse some pineapple chunks if you want.

What no lamb? Did I miss something? Mmmm, lamb ka-bobs.

You can grill mussels, oysters, or clams - just use tongs to place flat on the grill - when they pop open, they're done.

Don't forget various sausages besides hot dogs - bratwurst, knockwurst, kielbasa, chourico, country sausage, etc. Fatter sausages that are firm can be sliced lengthwise so they cook quicker over a hot source like a barbecue grill. You can also wrap in foil and keep off to one side to cook slowly.

If you have time to do a slow and covered cook, or cook it partially at home, you could work on a 'real' barbecue like some BBQ brisket or ribs. Oh yeah, no leftovers there.

Potatoes wrapped in foil and placed near the coals will cook up nicely, but I find it hard to work out when they'll be done or keep them from burning (or coming out raw). Slice or cube potatoes, with or without peels left on, add some diced onion and a little butter or olive oil and any seasoning you like (salt, pepper, paprika, etc), wrap up in heavy duty foil and place over or next to the coals. It cooks up pretty easily and consistently, and you should be able to tell by the smell when it's ready. (You can put the potatoes in a foil-covered pie plate or other rigid baking dish if you want something sturdier - disposable aluminum works well too.)

Answer 4

Shish kabobs are fun, because you can bring an assortment of veggies to go on them. Then just bring some cubed-up beef, chicken, pork (pretty much anything grillable). Everyone can make their own, so they get exactly the stuff they like. Corn on the cob is also really good on the grill. I always bring a Mediterranean-style pasta or potato salad, too--the dressing is made with oil and vinegar, so it doesn't need to be refrigerated.

If you don't like the kabobs, try barbecue chicken.

Answer 5

Grilled portabella mushrooms, roasted red peppers, shish kebabs, marinated pork loins, shrimp skewers, whole salmon or any other fish, grilled bread, corn on the cob, grilled asparagus.

Bring any salad that doesn't have mayo. I like a spinach orzo salad with lemon vinaigrette. Bring a baked bean dish in cast iron to set over the fire. Or mixed veggies or potatoes wrapped in foil to steam.

Answer 6

I love to have grilled fresh vegetables like squash, corn on the cob, etc. http://www.giftwrapandmore.com/category/main-dishes/grilling/ This site has a great recipe for a garlic marinade for steak and recipe for grilled squash.

Answer 7

Ideas:
Kabobs - Any type of meat as well as fruits/vegetables work.
Cook the meat separately from the fruits/vegetables since it takes longer. Also cut them into the same approximate sizes.

Chicken, sausage (in a bun and covered with chili sauce or just by itself), Kielbasa (Slice thin- 1/4 inch and cook in a pan with BBQ sauce), BBQ ribs (see recipe)

pork chops, fish, shrimp

Grilled Corn on the Cob (see recipe)

Foiled Potatoes (brush with salad oil, wrap in foil. Cook for 45 to 60 minutes on the grill or right on top of the coals.
Garlic Bread

Salad - Coleslaw (see recipes), potato salad, green or caesar salad, macaroni salad

Dessert - S'Mores (Graham crackers, Hershey's chocolate bars, Marshmallows)
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Grilled Corn on the Cob
Ingredients:
Fresh corn on the cob
Season with butter, salt and pepper
or
basting sauce:
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
Pull off dry outside husks. Tear several 1/4 inch wide to use as ties.
Peel back inner husks so husks remain attached to the bottom of corn ear. Remove all silk. Spread corn with seasoning
Lay inner husks back in place around corn. Tie at top with corn husk strips. Place directly on grill over medium hot fire. Cook 30 to 40 minutes. Keep turning. Remove husks to serve.
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BBQ ribs
6 pounds pork ribs (baby back or spareribs)
1 tablespoon barbecue meat seasoning
1 (16-ounce) bottle barbecue sauce
If using charcoal, pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel. Spread the coals over half of the bottom of the grill, leaving the other half empty. (If using a gas grill, only ignite one side of the burners.)
Evenly spread the meat seasoning over both sides of the ribs. Let stand in the refrigerator unless using right away. Place the ribs over the area where there is no charcoal or the side of the grill that is not hot. Cover and turn every 20 minutes for approximately 1 to 1 1/2 hours. For the last 10 minutes of cooking, baste ribs with the barbecue sauce and cover again. Turn the ribs over and baste again. Do this every 2 minutes.
While on grill, cut the ribs up individually and baste 1 last time.
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Cole Slaw #1
1 head green cabbage, (tough leaves removed) cored and shredded
2 carrots, grated
1 medium-sized green pepper, cored, seeded and finely diced
2 tablespoons grated onion
2 cups mayonnaise
3/4 cup granulated sugar
1/4 cup Dijon mustard
1 tablespoon cider vinegar
2 tablespoons celery seed
1 teaspoon salt
1/8 teaspoon ground black pepper
Combine the cabbage, carrots, green pepper and onion in a large bowl. In another bowl, mix together all the remaining ingredients. Pour the dressing over the cabbage mixture and toss gently to mix. Chill for 3-4 2 hours in the refrigerator before serving.
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Coleslaw #2
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.