As many of you already know my family loves to to go RV’ing. We ecpecially love it when the weather allows for cooking outside. While my favorite cooking method remains to be by charcoal, I have struggled to find a camp stove that would fit my boiling and grilling needs. There is nothing like the smell of bacon and eggs on a seasoned griddle in the morning. Or the smell and sizzle of sausage, peppers and onions wafting throught the air on your camping loop encourage your fellow campers to make new friends. How about my ever famous Low Country Boil, always a camp favorite on a dready day with the thick odor of garlic, keilbasa, crab and bay seasoning misting among the damp dew of a chilly evening. Well my friends I have finally found the perfect Camp Stove. The Camp Chef Expedition 3X Click here to buy one
So let me just tell you how awesome this stove is. First off, it is very well made. It is completely portable and folds up like a suitcase with removable legs and wind screen. The griddle is heavy cast iron and comes pre- seasoned. All you need is a 30# propane tank (no more of those expensive little green bottles on the little red Coleman). Let me tell you this thing has POWER. On high it sounds like an afterburner on a F-14 fighter jet. You can boil 30 quarts of water in under 10 minutes (insert Tim Allen grunting sound for chipandco.). Below are some of our test photos and my Low Country Boil recipe. Please enjoy..
And here’s the Low Country Boil Recipe:
4 pounds small red bliss potatoes, 1 pound of boiler onions, 1 pound of baby carrots, 2 bulbs of garlic,
3 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces, 8 ears of corn, halved,
4 pounds large fresh shrimp, peeled and deveined optional, 6 fresh small crabs or 2 packages of imitation crab meat(I know, I know but sometimes fresh crab are hard to get) ,Cocktail sauce, Sour cream
Bring 5 Quarts of water to a boil, add old bay seasoning, peppercorns, garlic powder, onion powder salt(healthy dash of each).
Add potatoes and garlic bulbs(peeled) to large pot. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage, onions and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp ans crab to the pot, cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce.And your favorite Beer
I never get tired of experimenting and improving BBQ rubs as they complement any grilled or smoked meat by adding an interesting extra layer of flavour.
This particular rub works particularly well on pork ribs and butt, and if you have some leftovers after the meal, save it and slice it up for lunch and make some pork sandwiches and serve with some sweet pickle.
1 1/2 cups brown sugar
1 cup paprika
1/4 cup salt
1/4 cup black pepper
1/4 cup cumin
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup cinnamon
1 1/5 dashes of ground cloves
Mix together and sprinkle liberally over your pork spare ribs or pork butt before smoking. If you have the time, rub the meat, cover, and leave to sit for a few hours before adding it to your smoker or grill.
Ideally use some sweet tasting wood-chips in your smoker to improve the flavour. I find that apple wood and hickory work well, so add a few small chunks and see what flavours you prefer to complement this rub.
If you would like a pre-made pork rub, this award-winning and highly recommended rub serves as a great standby and represents excellent value for money!
This is one of my favourite, base BBQ beef rubs that can be tweaked in so many ways to make it hotter, spicier, sweeter or more savoury.
If you haven’t used a rub on beef before, try this one first.
2 tbls. brown sugar
2 tsp. garlic powder
2 tsp. dried basil
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. dried coriander
2 tsp. dry mustard
3 tbls. kosher salt
1 tsp. freshly ground black pepper
Add the ingredients to a seal-able plastic bag and shake vigorously until it has been completely mixed together.
Add the rub to the beef and work it in thoroughly with your fingers. Leave the brisket overnight in the refrigerator, foil-covered in a roasting tin or similar, ensuring that it is sealed well to retain the moisture.
The following day, take your beef brisket and grill it “Low-and-slow” on indirect heat, or in your smoker using your preferred choice of wood chips. Mesquite, hickory, cherry wood all work nicely together with this rub.
If you need a good standby beef rub / marinade, this is an incredibly flavorsome seasoning that will bring out the best in your meat!