HouseholdSummerUncategorized

Campfire Steak, Lemon Chicken & Potatoes

Your new favorite campfire dinner

SIDE NOTE: I couldn’t wait until this weekend (when we go camping) to make this tutorial, so I did it at home using my Char-Griller Akorn Grill / Smoker (I also use it as a firepit sometimes haha) If you’ve never seen one of these grills, check them out here. It will be the best grill / smoker purchase you ever make, and they’re pretty cheap too!

Rinse your chicken in warm water and pat it dry with a paper towel, then lightly roll over it with a rolling pin. This will make the chicken juicier after grilling, just trust me!

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Prepare your marinade. You can also just buy marinade from the store already mixed, but for my lemon chicken I like to do it myself. I use the ingredients in the photo below, not in any particular portion. I like to wing it and experiment. Also, I slice a lemon and put it in the marinade and grill the chicken with the lemon on top.

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Place chicken and marinade in a ZipLock baggie. If you’re preparing this before you leave for camping, just put it in the fridge. Take it out and let it warm up one hour before you plan to grill it.

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Prepare your steak, starting by brushing a small amount of apple cider vinegar onto it, let it sit for 5 minutes then pat it dry with a paper towel. I usually opt for an 8oz Beef Tenderloin, but they’re kind of pricey so purchase whatever kind of steak you want.

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Prepare your seasoning, or buy some rub from the store.

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Rub the seasoning all over the outside of your steak. Wrap it back up and put it in the fridge if you’re not wanting to grill it right now. Let it warm up for one hour before you grill.

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Soak smoking wood chips in water (optional) for 15 minutes, then wrap them in foil.

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I like to use 50% soaked wood chips, and 50% dry wood chips. The dry chips will start to smoke sooner, and the wet chips will last longer. You get the most amount of smoke out of it this way. Alternatively, you can buy one of these Smoke Boxes, they’re pretty sweet.

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Wrap the chips up in the foil and either leave a small hole at the top of the wrap for smoke to escape, or you can poke holes in the wrap.

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Get your fire going an hour before you plan to grill. I couldn’t wait until this weekend (when we go camping) to make this tutorial, so I did it at home using my Char-Griller Akorn Grill / Smoker (I also use it as a firepit sometimes haha) If you’ve never seen one of these grills, check them out here. It will be the best grill / smoker purchase you ever make, and they’re pretty cheap too!

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Potatoes. I like to chop them up and brush some butter and garlic powder onto them. I wrap them in foil to start with and usually finish them in a grill basket.

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Place your food over the campfire and grill to your liking. If you don’t want to “eye-ball” your meat, you can use one of these digital meat thermometers, it’s wireless BlueTooth so I can put it in my pocket and check it from anywhere in my house.

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Enjoy!

PS. I cheated and also made some microwave Mac-n-cheese!

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