I am going camping this weekend, starting tomorrow. It is a five day event.
We do a pot luck on Saturday, and I always do grilled chicken legs, with just salt and pepper. They disappear. I'll be making them again on a Weber SJP (platinum -- jumbo Joe).
In the past, I have done MOINK balls on a mini WSM for "happy hour," and people have loved them.
For my own private cooks this weekend, I am grilling some pork loin chops soaked in Stubb's Pork Marinade, and on Sunday, I'm grilling up a USDA Choice ribeye.
I cured and smoked some tasso a couple of weeks ago for a big group gumbo cook for Friday.
Something about camping and cooking outdoors just makes for a fantastic eating experience.
Last edited by caseydog; 10-23-2013 at 11:48 PM..