A grill cover will protect your grill from the elements. Left out in the rain and snow, moisture can cause rust to form on the metal parts of your grill and the sun can cause deterioration of the non-metal parts. This reduces the life expectancy of your grill. Protecting it is easy with a grill cover!

If you have a charcoal grill, water can also get into the bottom where the left over ashes are and harden into a something that is very hard to get off.

Pollen, leaves, even animals that decide to make your grill a home can make keeping your grill clean and ready to use a big problem. I've even noticed that wasps sometimes start making their homes inside my grill! While a grill cover won't prevent all of that, it makes things a little bit more difficult and may reduce the unexpected surprise of opening your grill to a bunch of annoyed wasps!

Of course, any grill cover is better than nothing. If all you can do is get a tarp and a couple of bungie cords, then do it. That will protect your grill much better than just leaving it out in the open.

The best grill cover is probably one that is made just for your grill. It will fit more snugly and do a better job of protecting your grill. All the major grill manufacturers have them available. Here are places you can find grill covers for each of the major brands:

• Char-Broil Grill Covers
• Weber Grill Covers
• Char Griller Grill Covers
• Brinkmann Grill Covers
• Mr Bar-B-Q Grill Covers
• Other Brand Grill Covers

If you want to get even fancier, there are lots of grill covers decorated with your favorite sports team, or a variety of other subjects and interests. These make great gifts for someone who has a grill and is passionate about their team.
Major League Baseball Grill Covers
College Team Grill Covers
NFL Grill Covers
NBA Grill Covers
NHL Grill Covers

Here's hoping you find the perfect grill cover for your grill!

Protect your Grill with a Grill Cover is a post from: Outdoor Cooking Magic

Many people test to see if their meat is done by cutting into it to check how red or pink it still is. All that does is let all the juices out. A grilling or bbq thermometer will let you get it right every time.

One of the more popular types of bbq thermometers is the wireless kind. No need for you to wait by the grill to see if your meat is done. This type of thermometer allows you to see the internal meat temperature from a long ways away--sometimes as far as a football field away!

Some thermometers actually have voice included so they will tell you when your bbq gets to the desired temperature. No more checking every 20 minutes to see how it is coming. The Oregon Scientific AW131 Grill Right Wireless Talking Oven/Barbeque Thermometer is one of these types of thermometers. If you want to be able to do other things while you are grilling or bbqing, get the Oregon Scientific AW131 Grill Right Wireless Talking Oven/Barbeque Thermometer.

Features of the Oregon Scientific AW131 Grill Right Wireless Talking Oven/Barbeque Thermometer include:

• Digital LCD screen
• Stainless-steel 6-inch detachable probe
• Temperature display from 32 to 572 degrees F
• 8 entree programs; 4 doneness selections; 2 verbal and 3 audio alert options
• Transmission range up to 330 feet away
• Low-battery indicator

If you are having trouble getting your barbecuing just right, or if you want to make it even better, check out the Oregon Scientific AW131 Grill Right Wireless Talking Oven/Barbeque Thermometer.

BBQ Thermometers is a post from: Outdoor Cooking Magic

To make grilled potatoes, cut the potatoes into wedges. Put into a bowl and toss with a tablespoon or two of oil, and some salt, pepper, onion powder, and garlic powder. Sometimes I'll microwave the potato wedges first if I need to get them done a little bit quicker.

After you add the oil and seasonings, put the potatoes on a hot grill, grill on one side and then turn.

I love to eat them by dipping into a little sour cream.

Enjoy,

P.S.

If you would like more secrets of grilling and BBQing, check out The Ultimate Guide to a Delicious Back Yard BBQ!

Grilled Potatoes is a post from: Outdoor Cooking Magic

I looked at a lot of different grills, trying to decide what I wanted this time. There are a lot of options! There have been a lot of improvements in grill technology since the last time I bought a grill.

I knew that I wanted a propane grill, because often it's nice to just turn that propane on, cook what you want to cook, and be done. And since I like to grill a lot during the summer, that was important to me.

But I had also wondered about a charcoal grill. A bit more work, but worth the effort.

Then I saw the Char Griller 5050 Duo Gas-and-Charcoal Grill. That intrigued me. It has a 3 burner full-size gas grill for grilling with propane. AND it has a full-size charcoal grill. AND you can purchase an additional side firebox to connect to the charcoal grill for smoking or true barbecue (Texas style, as my son says). That was good enough for me. I could do almost any kind of grill cooking that I wanted!

In total you get 1260 inches of cooking space. The charcoal grill has an adjustable-height charcoal grate and dampers for controlling heat. There is also an easy to dump ash pan that makes cleaning up quick and easy. The gas grill has electronic ignition, three burners (40,800 BTUs) and a 12,000 BTU side burner as well.

I also like to do Dutch oven cooking, and sometimes I don't have time to go out to the fire pit and get briquettes going there (or a fire), and tend it while I do my Dutch oven cooking. That's partly because my fire pit is a little ways from the house and so needs to tended while being used. So I realized that I could remove the grills from the charcoal chamber, put my briquettes there and could also do Dutch oven cooking right there in the grill. Four ways to cook in one grill.

Of course you can also get a rotisserie kit to fit in the grill, so that made 5 ways to cook on the Char Griller 5050 Duo.

So that's what I decided to get. And it's been great. During the week, when I have less time, I use the propane grill, or start briquettes and put them in the charcoal grill and use my Dutch oven. And on the weekend, when I have more time, I have barbecued ribs and brisket using the side firebox. The results were absolutely delicious. Even had the whole family over and smoked a whole bunch of ribs for them.

A couple of downsides that I've discovered: The grill is HEAVY. Not a problem if you don't plan on moving it around much. This grill isn't one to load into the back of the pickup and take anywhere else for use. It's a good size grill, as well, measuring 60" long. I've also found that the area in the charcoal grill that is right next to where the side firebox is connected tends to get a lot more heat than the area further away. Rotating the ribs (or whatever you are cooking) handled that pretty well.

I assembled mine from the box which took a couple of hours. The instructions were very clear and didn't have any problems at all. There are a couple of times when you'll need some to help you, particularly when you are attaching the side firebox.

So far, I've immensely enjoyed using the Char Griller 5050 Duo model. This is a great grill if you like the flexibility to cook outdoors in a variety of ways. If you just want a gas grill, or just a charcoal grill, Char Griller has those also.
If you are in the market for a new grill, I recommend you consider the Char Griller 5050 Duo Gas-and-Charcoal Grill.

Click here to see more information or purchase this grill. The side firebox is separate and can be purchased here. Make sure you protect your investment by getting a grill cover as well.

My New Char Griller Duo Gas Charcoal Grill is a post from: Outdoor Cooking Magic

When you go to a park for a picnic and need to do some grilling, what do you use? If you have a portable charcoal grill, you may take that grill with you, but more often you'll just use one of the charcoal grills that are in the park.

Now you can have of these same park-style charcoal grills right in your own backyard. Everyone who visits your backyard will ask where you got it. And you'll be able to grill hamburgers, hot dogs, steaks, or anything else on it just like you do at the park.

The grill allows you to adjust the temperature with an adjustable charcoal pan. You'll also have plenty of room for grilling with a full 224 square inches of grilling space.

If you are looking for something unusual or different for someone who likes to grill or barbecue, check out the Park-Style Charcoal Grill.

P.S.
For other grills that you can use over a campfire, check out three camping grills you can use anywhere you can have a campfire.

Park-Style Charcoal Grill is a post from: Outdoor Cooking Magic

So I'll be cooking outdoors as much as I can (hopefully 2-3 times week), taking pictures, and in some cases, updating the recipes on this site. I'll make periodic posts to point you to those updated recipes.

Last week, I cooked Dutch Oven Pork Chops. They were awfully good. My family downed them pretty quick!

Then yesterday I did Dutch Oven Cowboy Stew. This is one of my favorites and is super easy to do.

I look forward to documenting, with pictures, more of my cooking this summer. I'm just afraid the summer will be over before we know it!

Let me know what kind of outdoor cooking you are doing this summer in the comments below.


P.S. If you like Dutch Oven Cooking, sign up below to get a free Dutch Oven Recipe Book:

Recent Outdoor Cooking Activities is a post from: Outdoor Cooking Magic

Camp Chef Lumberjack Over Fire Grill

The first campfire grill is the Camp Chef Lumberjack Over Fire Grill. It has folding legs that allow it fold up flat, making it easy to take camping. All you do is unfold the legs and set it over the top of the campfire and voila! You have a ready made campfire grill!

Let your campfire burn down until you have some coals and you are ready to cook. It doesn't get much easier than that. This grill is 16.5" x 24.5" x 1.5", providing you a large grilling surface. It stands 8 inches off the ground when the legs are fully extended. There is also a larger model that is 18.5" x 36.5" x 1.5". That is full three feet long!

Adjust-A-Grill

The next great campfire grill is the
Adjust-A-Grill . The big advantage that this grill has over the Camp Chef Lumberjack Over Fire Grill is that the height of the grilling rack is adjustable which allows you to control the temperature easier. That's a big advantage over the Over Fire Grill! If you want high temperature, move it closer to the fire and if you just need to keep things warm, move it up.

The Adjust-A-Grill can also be used with any campfire. Just take your hammer along and drive the metal post into the ground next to the campfire and you are ready to go. The Adjust-A-Grill has a grilling area of 16" by 16" so there is plenty of room to do your grilling. It also has a canvas carry bag so you can keep it clean and separate from the rest of your camping gear.

Camp Chef Mountain Man Over Fire Grill and Griddle

The last campfire grill includes not only a grill, but also a griddle! The Camp Chef Mountain Man Over Fire Grill and Griddle not only has a grill, but also a griddle that you can use for cooking pancakes, hash browns, eggs, bacon, or anything else that you need a griddle area for. Imagine the possibilities! This Grill and Griddle also has a charcoal box that you can place underneath the grill or griddle to provide an extra source of heat for cooking. Just like the Over Fire Grill, all you have to do is hammer the stake into the ground next to your campfire, place the griddle, grill, and charcoal box on to stake and start cooking. When the food is done, swivel it away from the campfire. The grill, griddle, and charcoal box can be adjusted in height or swiveled however you need to do whatever kind of cooking you want. This is the ultimate camping grill!

The Camp Chef Mountain Man Over Fire Grill and Griddle comes in two different sizes so you can get the one that is right for you. Personally, I'd go for the larger size, because once you start cooking over your campfire this way, I think you'll find that you want to try and cook more food this way. You'll need the extra cooking area. The smaller model has a 8"x12" grill and griddle while the larger model has a 16"x18" grill and a 16"x20" griddle.

By the way, if you are looking for an idea for a great Father's Day, birthday, or Christmas gift for someone that enjoys camping, or cooking outdoors, any of these would be wonderful. Or if you want to give someone an idea for yourself, send them a link to this article!

To check pricing and availability of these grills, click below:
Camp Chef Lumberjack Over Fire Grill
Adjust-A-Grill
Camp Chef Mountain Man Over Fire Jr. Grill and Griddle
Camp Chef Mountain Man Over Fire Grill and Griddle

Three Great Campfire Grills is a post from: Outdoor Cooking Magic

Lump charcoal

The advantage of lump charcoal is that it burns hot and slow, and, because it is usually all-natural, has no extra chemicals.  You only need to use half as much charcoal as other types.  Using lump charcoal can give you the same type of flavoring as cooking over an open fire. The disadvantage is that it comes an irregular chunks and may need to be broken into uniform pieces before using it.  Lump charcoal can also throw sparks, although there are varieties that do not. If you are looking for charcoal that will burn hot and long and give you great flavor, check out lump charcoal.

Standard briquettes

Standard briquettes are much easier and safer to use than lump charcoal but they have a chemical base that you must burn off which can take some time, up to 15 or 20 minutes. Because of the chemical base, they may give your food a slight flavor. Standard briquettes won't burn as long as lump charcoal but are more easily found and a bit more inexpensive. There are a variety of ways to light briquettes, from using lighter fluid to a charcoal chimney.

Instant lighting briquettes

Instant briquettes start quickly and very convenient to use but they cost much more than other briquettes and can give a chemical flavor to your food. Avoid this if at all possible. There are other, better ways to start your briquettes.

Wood chips and chunks

Wood chips can give a wonderful smoky flavor to your foods.  They take a little bit of preparation, since they must be soaked in water for about 30 minutes prior to putting them on lighted charcoal. Wood chips are necessary in a smoker, or can be used in a standard grill, either with propane or charcoal.

Propane gas

Propane gas is very convenient and very inexpensive and provides instant heat.  It may provide less flavor to your food, though this may not be very obvious. You can use wood chips with your propane gas grill can add a smoky flavor to your food.

If you use charcoal they should be stored in tightly covered containers because they will absorb moisture from the air.  Moisture will make them harder to start.

Strong scented woods, like mesquite, hickory, maple, or oak can actually give a flavor to your food.  Milder types of woods will add just a smoky quality.

I hope this gives you some ideas of some of the options you have when cooking outdoors.

What type of fuel should I use? is a post from: Outdoor Cooking Magic

If you like, remove the skin from the chicken.  Rinse the chicken well, and pat dry.  Grill the chicken quarters, cut side up in an uncovered grill over medium heat for about 40 to 50 minutes, turning once and brushing frequently with the sauce.  This recipe will make four servings.

Enjoy,

Zesty Barbecued Chicken is a post from: Outdoor Cooking Magic

I recently had the opportunity to review a very interesting book, "Cooking Backyard to Backcountry" by John Rittel and Lori Rittel. John and Lori siblings who up on a guest ranch in Montana, spending much of their time outdoors.  They share their outdoor cooking expertise in this book.

One of the big reasons that I enjoyed this book so much was that it provided information about cooking outdoors using a variety of methods, part of what Outdoor Cooking Magic is all about.  "Cooking Backyard to Backcountry " gives tips and information about 12 different ways to cook outside, including:

• Barbecuing
• Grilling
• Deep-pit barbecue
• Cooking with wood planks
• Dutch oven cooking
• Cooking on stone slabs
• Cooking with foil
• Cooking on a spit
• Cooking with a reflector oven
• Steam pit cooking
• Fireless cooking
• and Stone boiling cooking.

John and Lori go into depth with each one of these areas, providing detail instructions, color photos, and recipes for each method.  In fact there are 150 recipes in all. Consider Oak Plank Grilled Chicken Breasts, Montana-Style Sweet and Sour Pork, and Barbecue Spit Roast Beef, just to name a few.  There are a lot of recipes that I am looking forward to trying.

The only downside that I had with the book is the lack of index, which would be helpful to find recipes.  Other than that, I highly recommend Cooking Backyard to Backcountry if you have any interest in cooking outdoors with any of these methods.

Book Review: Cooking Backyard to Backcountry is a post from: Outdoor Cooking Magic

For this outdoor oven, you need 4 three foot long metal stakes (you can use rebar), a tripod (just made of three straight sticks, chicken wire, aluminum foil, and charcoal briquets.

To make the oven, drive the four metal stakes into the ground to form a square (12-14 inches apart for chicken, 24-28 inches apart for turkey).

Cut four sections of chicken wire (24" high) about 10-12 holes wide.  Fasten the long sides of each piece together to make four tubelike cages out of the wire.  Slip a cage over each metal stake and fill each tube with briquets.  Add lighter flue and start each tube going with a match.

When the briquets are hot, wrap aluminum foil around the outside of the four stakes.  This will reflect the heat inside the foil, just like an oven.

As the briquets burn down, just add new ones in the top of the tube to keep it going.  You'll probably have to do this about every half hour.

Center the tripod over the stakes.  Prepare the chicken or turkey just as if you were cooking it in an oven.  Tie the wings to the body so they don't burn.  You can put an oven browning bag over the poultry and tie at the top with heavy string or wire.

Tie a piece of light-weight wire around the bird's legs.  Tie the other end around the top of the tripod so the bird will dangle down inside the outdoor oven.

It will take about 1 1/2 hours to roast a chicken, depending on it's size and how hot you can keep your outdoor oven.

If the bird starts to brown too much, just wrap it in foil and it will continue to cook in the outdoor oven without burning.

That's all there is too it!  Enjoy your new outdoor oven!

Outdoor Oven is a post from: Outdoor Cooking Magic

To core an apple, I take a paring knife and, from the top, cut around the core of the apple, but not all the way to the bottom.  Then take a spoon, and use it to remove the core that you just cut around.  It helps if you don't break through to the bottom of the apple.  If possible, leave the bottom of the apple intact.  Also be sure to save a portion of the top of the core that you cut out.  This will be used to keep the filling from leaking out of the apple while you are cooking it.

After you remove the apple core, fill the center of the apple with your favorite filling.  I often use cinnamon and sugar, but there are many other possibilities.  You might like to try brown sugar, red hots, marshmallows, nuts, raisins, caramel, or anything else that you might be able to imagine.  After filling the center of the apple what you're filling, put the top of the core back on.  Now wrap the apple in heavy duty aluminum foil.

After the apple is all ready to go, put it in the coals of your fire.  It may take 45 to 60 minutes to cook the apple.  You might also try cooking the apples in a Dutch oven.  The heat may be a bit easier to regulate, since the apples are not in direct contact with the coals.

After the apple is done them, remove from the fire opening alone foil and enjoy a delicious, hot, baked apple!

Enjoy,

Cooking Baked Apples is a post from: Outdoor Cooking Magic

I found a solution.  Ice cubes.

Instead of putting water in, put some ice cubes in.  It worked great.  Now the water doesn't run out, and the cubes eventually melt to provide the moisture for the rice.  Not only that, but the other vegetables cooked better too.

Cooking Rice in Foil Dinners is a post from: Outdoor Cooking Magic

Just make sure that you don't move the barbecue indoors, even in the garage.  Grills need lots of fresh air and you don't want to send to much carbon monoxide into your home or risk the chance of a fire.

See Winter is BBQ Time for more winter barbecuing tips.

Don’t Let Winter Stop You! is a post from: Outdoor Cooking Magic

• Razorback Ribs gives some great information on using a normal charcoal grill as a smoker for smoking ribs.
• Monkey See has a good video on getting ribs ready for smoking
• Some delicious looking smoked ribs
• The Best BBQ Baby Back Ribs
• BBQ Hickory Smoked Ribs
• Ribs That Fall Off the Bone--These really do!
• Smoked Ribs Smackdown -- The ribs and recipe look absolutely delicious

There are some good tips here. I hope they help.

Smoked Ribs is a post from: Outdoor Cooking Magic

A smoker is just right for this. I can put them on in the morning, and just let them go, and by dinner time they just fall off the bone, and taste great to boot.

There are lots of smokers you can get. I just purchased a relatively inexpensive one from our local Home Depot. It is electric, but you can get ones that take briquets. The thing that i like about the electric smoker is that you don't have to do much after you start it. Put your wood chips in the bottom, put your meat in, plug it in, and you are done. I have even left it while we ran errands for the day.

The disadvantage is that it is harder to control the heat the way you could with a smoker that used briquets. But since you are cooking at low temperatures for long periods of time, I don't worry about that too much.

Here is what looks like a homemade smoker that turned out some tasty looking brisket.

If you have tried smoking your meat, you have to give it a try.  It only cost me about $35 for an inexpensive smoker to get started.  You can always upgrade later if you like it.

Smoking – Some of the Most Delicious Cooking is a post from: Outdoor Cooking Magic

My standard dinner includes hamburger, potatoes, carrots, onions, and rice.  You probably have a standard foil dinner as well.  Here are 12 things you can do to change your foil dinner:

1. Try different meats in your foil dinner, such has steak, chicken, sausage, kielbasa, pork chops, fish.
2. Marinate the meat before adding to your foil dinners.
3. Try different vegetables, like corn, tomatoes, peppers, zucchini, cabbage leaves, sweet potatoes
4. Try some fruit.  Pineapple slices with chicken can be very tasty.  Slice apples can add a wonderful flavor to pork.  Lemon slices with fish
5. Try different spices.  Consider onion powder, garlic powder, Italian seasonings, curry, chili powder, Mrs. Dash, seasoned salt, seasoned pepper, salsa, garlic cloves, dry onion soup mix, bay leaves.  There are a bunch of different types of seasonings available at your local grocery store.
6. Liquid seasons can help also.  You might like Worcestershire sauce, Heinz 57, barbecue sauce, ketchup, teriyaki, soy sauce, or Tabasco sauce.
7. What about dressings?  Try Italian dressing for a spiced up flavor.  Crush up some bouillion cubes and sprinkle on your foil dinner before cooking.
8. Different soups can had a great taste.  Adding a dry onion soup mix is great.  Or try a few tablespoons of cream of mushroom or cream of chicken.
9. Make a stir fry with some chicken, snow peas and other vegetables, stir fry sauce, and rice.  Seal the whole foil dinner up except one end.  Poor some water into that end so that the rice gets steamed.  If you get the right amount of water for the rice, this works great.  Make sure to have your foil dinner sealed up tight, so that water doesn't leak out.  If it's going to be a while before you cook, you can try ice cubes instead of adding water.
10. Make foil dinner fajitas with marinated chicken or beef strips, onions, peppers.  Serve on tortillas with cheese.
11. Hash browns, scrambled egg (uncooked), and sausage patty can make a great breakfast meal.
12. How about the packets of seasonings that you can get for different kinds of sauces and gravies?  Try Au Jus, gravy mixes, buffalo wings seasonig mix, pot roast seasoning, meat loaf seasonings, etc.  Check out the seasoning packets at your grocery store.

Foil dinners are great way to cook when you are camping.  Kids will have fun make their own creations and you can make them ahead of time, and put them in the fire when you get to your campsite.  Try some of these suggestions to spice up your foil dinners!

Enjoy,

12 Ways to Spice Up Foil Dinners is a post from: Outdoor Cooking Magic

www.youtube.com/watch?v=M0TMm_qKgPA

Barbecuing a Steak is a post from: Outdoor Cooking Magic

www.youtube.com/watch?v=wnxXIcSnljc

Grilling the Perfect Steak is a post from: Outdoor Cooking Magic

Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl.  Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well. Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.

This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be
reduced by pre-cooking and draining the lasagna noodles.

If you would like more Dutch Oven recipes, please sign up to receive my Dutch Oven Recipe eBook and newsletter below:

Dutch Oven Lasagna is a post from: Outdoor Cooking Magic

Pre-heat the Dutch oven (about 12 coals on the bottom). Brown the sausage and then drain fat, saving 2 TBS. Stir in onion, garlic, pepper, and sauté with sausage. Add eggs and sausage fat and cook together until eggs are scrambled. Spoon into pita pockets and top with salsa.

To save time, you can brown the sausage and sauté garlic onions and peppers in advance, and then refrigerate or freeze in Ziplock bags.   Add 2 TBS of Olive Oil when cooking in camp in lieu of sausage fat. This will save time and reduce the sausage fat that you have to get rid of.

Pita Pocket Breakfast is a post from: Outdoor Cooking Magic

Line a Dutch oven with heavy-duty foil. Lightly grease the foil with butter. Break up bread into the oven.  Crumble cooked sausage meat over bread and cover with cheese. In a separate bowl, mix eggs
(lightly beaten), milk, dry mustard, and 1 tsp. salt (to taste). Pour the egg mixture over the layered
bread/sausage/cheese in the oven, cover, and bake for 35 - 40 minutes, checking occasionally. The
cheese rises to the top, melting into a golden brown crust over a fluffy layer of eggs.

If would like more Dutch Oven recipes, please sign up to receive my Dutch Oven Recipe eBook and newsletter below:

Quick & Easy Breakfast Casserole is a post from: Outdoor Cooking Magic

Brown the hamburger, with onion, and bacon together in bottom of Dutch oven.  When done, drain the grease, and add al the rest of the ingredients, cover, and place hot coals under and on top of the Dutch oven.  Bake for an hour to an hour and a half, stirring occasionally.

If you would like more Dutch Oven recipes, please sign up to receive my Dutch Oven Recipe eBook and newsletter below:

Adirondack Beans is a post from: Outdoor Cooking Magic

Slice two large tomatoes in half.  Sprinkle with salt and pepper.  Combine 1/2 cup of bread crumbs, 1/2 cup of shredded cheddar cheese, and 1 tablespoon margarine or butter in a bowl and then sprinkle over the tomatoes.  Sprinkle parsely or other herbs (use your imagination).  Place them tomatoes on a 18x18 inch piece of heavy-duty foil.  Fold in the sides and seal. 

Grill the tomato packats, seam-side up, over medium-hot heat for about 20 minutes.  Serve immediately. 

That's all there is to it!

Cheese Covered Tomatoes is a post from: Outdoor Cooking Magic

Take 8-10 green, yellow, red sweet peppers and quarter them.  Remove the seeds and membranes.  Brush the skins with olive oil and them grill them, skin side down over medium low coals or heat.  They should take about 15 minutes, or until them are just crispy tender or charred.  They make a great side dish for almost any meat that you are grilling.

Grilled Peppers is a post from: Outdoor Cooking Magic

Peel onions and cut them into large wedges from top to bottom. Cut the tops from the bell peppers, remove the core, and cut in these into large pieces also (from top to bottom).  Trim the ends from the squash and cut diagonally, into round shapes, about 1/2" thick.  Toss all the vegetables in a large bowl with olive oil and seasoning.  It will help season the onions if you open up the onion wedges so the seasoning can get into the wedge.  Cook the vegetables on a very hot grill, turning occasionally, until the peppers are slightly charred and vegetables are tender.  This won't take long, about 5 minutes.  Serve immediately.

Mediterranean Grilled Vegetables is a post from: Outdoor Cooking Magic

Mix all the spices together. Coat each of the fillets with the spice mixture.  Melt the margarine (or butter, if you prefer) in an iron skillet over a hot cooking fire. Sear the fish for 1 to 2 minutes on each side, or until they smoke and appear "blackened".

Remove the skillet from the fire and cover. The heat in the pan will complete the cooking in about 10 minutes.

To make it easier, you can mix the seasonings at home and store in an air-tight container to bring with you.

Blackened Fish is a post from: Outdoor Cooking Magic

Mix all ingredients together and store in an air tight container.

Kansas City Rib Rub is a post from: Outdoor Cooking Magic

Put the beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven.  Add the water.  Heat until it is boiling, then reduce heat and simmer covered for 2 1/2 hours.  Now add remaining ingredients. Cover the Dutch oven and simmer until beef and vegetables are tender.  This should take about 30 minutes.  Remove beef and vegetables. Cut beef into 1/4" slices. Strain broth and serve with beef and vegetables.

If you would like more Dutch Oven recipes, please sign up to receive my Dutch Oven Recipe eBook and newsletter below:

French Style Roast Beef is a post from: Outdoor Cooking Magic

• Easy Dutch Oven Baked Beans
• Dutch Oven Cinnamon Bread
• Easy Dutch Oven Mountain Man Hash
• Three Easy Dutch Oven Desserts
• Dutch Oven Cowboy Stew
• Dutch Oven Pot Roast
• Dutch Oven Au Gratin Potatoes

I hope you enjoy these.  They should be easy enough for any beginner to do.  You'll find that you can do fairly sophisticated meals with Dutch ovens, but best to start with some easy Dutch oven recipes.

If you would like more Dutch Oven recipes, please sign up to receive my Dutch Oven Recipe eBook and newsletter below:

Easy Dutch Oven Recipes is a post from: Outdoor Cooking Magic