Grilled Recipes for Your Camping Trip

Grilled Center Cut Pork Chops w/ Red Onion Marmalade

Ingredients 

Convert Measures

• 6 x Center cut pork chops
• 1 gal Apple cider
• 2 1/2 c. Kosher salt
• 15 x Juniper berries, crushed
• 1/2 bn Rosemary
• 1 1/2 c. Sugar
• 3 Tbsp. Extra virgin olive oil
• 4 lb Red onions, thinly sliced (10 c.)
• 1 Tbsp. Brown sugar
• Salt and white pepper, to taste
• 3/4 c. Red wine vinegar
• 1/2 c. Grenadine
• 1 1/4 c. Red wine

Directions

1. Combine apple ciderapple cider, kosher saltkosher salt, juniper berriesjuniper berries, rosemary and sugar. Add in pork chopspork chops and marinate in brinebrine for 40 min, refrigerated. Remove chops from the marinademarinade and pat dry.
2. Cook on an open grill for approximately 10 min, turning as needed.
3. Yield: 12 portions
4. RED ONIONRED ONION MARMALADEMARMALADE:Heat extra virgin olive oil in a large heavybottomed saucepan and add in the onions. 
5. Cook over medium heat till they begin to soften, about 10 min, then add in the brown sugar and stir to coat. Season with salt and pepper. Continue cooking over medium heat, stirring frequently, till the onions are golden, another 10 to 15 min. Add in the vinegar and grenadinegrenadine and cook till it has completely evaporated, then add in the red wine and repeat the process, stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and correct the seasoning. Remove from the heat and keep hot (marmalade may be made up to 2 days ahead).

The Red Onion Marmalade is delicious on most any grilled meat!!

Grilled Beef

Try Grilled Vegetables for your Side Dish!

Grilled Vegetables

Ingredients

• 3 red bell peppers, seeded and halved
• 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
• 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
• 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
• 12 cremini mushrooms
• 1 bunch (1-pound) asparagus, trimmed
• 12 green onions, roots cut off
• 1/4 cup plus 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 3 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh Italian parsley leaves
• 1 teaspoon chopped fresh basil leaves
• 1/2 teaspoon finely chopped fresh rosemary leaves

Directions

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Grilled Dessert Anyone?

Grilled Tropical Fruit

Directions:

Sweet island fruit is the perfect match for zesty jerk spices, and the grill caramelizes their natural sugars. You can leave the skin on – just slice plantains in half lengthwise and cut mangoes, pineapple or papaya into wedges or thick pieces. Brush with oil, then place flesh-side down on the hot grates and cook until marked and tender, 3 to 5 minutes per side. Serve alongside the hens or top with ice cream and caramel sauce for dessert. 

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