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Father's Day Cook-out | Steaks, Steamed Clams and Twice Baked Potatoes

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Camping Recipes | Grilled Tenderloin, Twice Baked Potatoes and Steamed Clams

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Treat Dad to a special campfire meal.  If you are looking for a delicious, and relatively simple meal here are a few fantastic ideas. Grilled tenderloin whether pork or beef is a delicious way to enjoy grilled meat, and when done well is succulent and juicy. If you have the opportunity to go clamming you can start your meal with some freshly steamed clams served with melted butter. No matter what starter you choose and which main meal you have, served with a delicious twice baked potato and you will have a fantastic meal.

Grilled Beef Tenderloin with Fresh Herbs

You will need:
1 (2 1/2-pound) beef tenderloin, trimmed of most fat
Cooking spray
1 tablespoon butter
1 teaspoon sea salt ( a good quality sea salt will enhance the flavor)
1 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 tablespoons finely chopped fresh rosemary
3 tablespoons Dijon mustard

Plastic wrap + tin foil

Prepare grill and preheat to high.  Lightly coat beef with cooking spray; sprinkle evenly with salt and pepper. Place beef on grill
rack coated with cooking spray. Reduce heat to medium. Grill 30 minutes or until a meat thermometer registers 145° or until slightly less than your desired degree of doneness, turning to brown on all sides.

Remove from grill and place on tin foil (cut large enough to wrap tenderloin in).  Melt butter and drizzle over beef.  Wrap beef in foil and let beef stand 10 minutes.  Sprinkle parsley, thyme, and rosemary in an even layer on an 18 x 15–inch sheet of plastic
wrap. Brush mustard evenly over beef. Place beef in herb mixture on plastic wrap; roll beef over herbs, pressing gently. Remove plastic wrap and slice beef.

Note:  the little bit of butter really enhances the flavor.

Grilled Pork Tenderloin

You will need:
3 tbsp kosher salt
6 tbsp sugar
1 cups hot water
1 cups cold water
1 pork tenderloin (about 1 lbs)

Dissolve the sugar and salt in a large bowl of hot water, then add the cold water to cool the mixture. Place the tenderloin to the bowl and cover, then refrigerate until the tenderloin is well seasoned, about 1 hour. After removing the tenderloin from the refrigerator, rinse well and dry.

Heat your gas or charcoal grill until it is hot. Place the tenderloin on the hot grill or directly over the hot coals and cook until it is well browned on all sides. This should take about 2 minutes per side. Make sure that you do not overcook, since this will dry them out. Check the temperature, the tenderloin should be at about 145 degrees. Remove the tenderloin from the grill and allow to rest for a few minutes. Slice into 1 inch thick rounds and serve.

Twice Baked Potato

You will need:
4 large Russet potatoes
3-4 tbsp butter
1/4 cup sour cream (optional)
1 cup cheddar cheese, grated (optional)
4 slices of crispy bacon
Salt
Ground pepper
Grated cheddar cheese for topping

Start by baking the potatoes until they are tender. Next cut each potato in half and scoop out the flesh of the potato with a spoon into a bowl. Make sure to leave about 1/4 inch of the potato flesh on the skin, so you can add the twice baked mixture back into the skin. Set aside the skins and mash the potato flesh in the bowl. Add the butter and your choice of sour cream, cheddar cheese, steamed broccoli and more. Be sure to add salt and pepper to taste and mix well.

Bring out the reserved potato skins and mound the potato mixture back into the skins. Top each potato half with grated cheddar cheese and bake at 400 degrees until potatoes are hot and cheese is melted. Allow to cool for a few minutes and serve hot.

Steamed Clams

You will need:
20-30 fresh clams
2 cups water
1 cup dry white wine
1 clove garlic, smashed
Melted butter

In a 5 to 6 quart sauce or stock pan, place the water, wine and garlic. Bring the water to a boil and allow to simmer for about 5 minutes. Add the clams and cover. Steam the clams for about 10 to 12 minutes, until the clams open. Serve warm with plenty of melted butter.

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