Monday, July 2, 2018
For me and my RV family, there is no better way to celebrate the joys of camping than preparing a meal over a crackling campfire. Whether it’s brats and burgers grilled hot and fast, bacon sizzling directly above the flames, or ham and beans simmering for hours, food always taste better at the campsite.
While the campfire is without doubt the star of the RV food experience, you can raise your culinary game to a whole new level (and save time) with the addition of some modern kitchen technology. Here are three of my favorites.
While each of these appliances can stand on its own for meal preparation, I like to use their unique skills in tandem with the campfire. For example, one of my favorite recipes is to sauté bacon-wrapped, jalapeno-stuffed chicken thighs in a cast iron pan on the induction cooktop. Cook to an internal temperature of about 120-degrees then finish them off over the campfire. This imparts wood-smoked bacon crispiness while reducing cooking time by nearly half.
By combining a touch of modern technology with campfire cooking, you can expand your options for preparing a variety of delicious meals while saving time and energy.
Recipe by Outback owner, Jennifer
Boneless, Skinless Chicken Thighs
Jalapeño Peppers, seeded and deveined
Provolone or other high temperature melting cheese
Kitchen Twine or Toothpicks
Place the de-boned and skinless thigh flat on a cutting board or table, laying a slice of uncooked bacon beneath.
Onto the thigh place a slice of jalapeno pepper, and a strip of provolone cheese
Fold the thigh over onto itself, and tightly wrap the bacon strip around the thigh
Using kitchen twine (or toothpicks) tie each bacon-wrapped thigh as securely as possible
Season with your choice of spices. We like to keep it simple, using only black pepper and garlic powder. Due to the saltiness of the bacon, added salt was not needed for our taste
We like to partially cook in a cast iron skillet before finishing off over the campfire. Heat the skillet and add the poppers, being sure to leave space between them. Once the bacon starts to melt, brown each side of the popper until the bacon gets crispy. When the internal temperature reaches around 125-degrees, move the poppers to the campfire cooking grate. Continue to cook over a medium fire, turning frequently until the internal temperature reaches 165-degrees.
As a main course, figure on about one or two thighs per person; or you can slice them jelly-roll style to serve as an appetizer. Try Thai red chili sauce, blue cheese dressing, or barbecue sauce as a condiment. Enjoy!