Make Your Meals the Best Part of Camping
Put away the hot dogs and the sandwich meat. Your next campsite meal will be a culinary delight! Renowned cook, recipe developer, and author Julia Rutland has brought her sensational skills to the great outdoors. The result is a camper-friendly cookbook with more than 100 tasty yet simple recipes for your campsite or cabin. After a bit of prep work at home, you’ll create mouthwatering dishes that are sure to please. Full-color photographs reveal every savory option for campers, families, and foodies. Time-saving and make-ahead tips allows for easy campsite cooking and cleanup! Choose your favorites, and prepare to be delighted. You’ll wish every meal was cooked at a campfire.
|Publisher:||Adventure Publications, Incorporated|
|Product dimensions:||6.90(w) x 7.00(h) x 0.60(d)|
About the Author
Julia Rutland is a Washington, D.C.-area food writer and recipe developer whose work appears regularly in publications and websites such as Weight Watchers books, Southern Living magazine, Coastal Living magazine, Myfitnesspal.com, and more. She is the coauthor of Discover Dinnertime and a contributor to many other cookbooks and websites. Julia has visited all 50 states and camped with her family in most of them, sleeping in tents, campers, or occasionally just under the stars. Her kitchen gear takes up more space than the tent or other camping supplies because she feels that cooking outside is more fun than hiking. Julia lives in Purcellville, Virginia, with her husband, two daughters, a cat, a couple of dogs, too many chickens, and whatever animals decide to adopt them.
Read an Excerpt
Grilled Lemonade Chicken Quarters
6 to 8 servings; WPS = 11 oz.
2 tablespoons sweetened (not sugar-free) lemonade powdered drink mix
3 tablespoons Sweet-and-Spicy BBQ Blend (page 227)
4 pounds bone-in, skin-on chicken quarters
GARNISH: chopped chives
Prep at Home:
Combine lemonade mix and spice blend in a large plastic storage bag.
Add chicken to bag, tossing to coat with seasoning. Seal and store in refrigerator up to 24 hours.
Prepare a gas or charcoal grill for indirect heat (see page 9).
Grill prepared chicken (tossed with lemonade mix and seasoning to coat and refrigerated for 24 hours), skin side down, over medium-high heat for 5 minutes. Turn chicken over and move to unheated side of grill. Grill, bone side down and covered with lid or foil, 30 minutes or until done. Chicken should register 170° at thickest portion. Garnish, if desired.
Most Helpful Customer Reviews
Very well written with lots of great recipes, hint and tips.