Outdoor Grilling - July 4 Holiday

 

Ribeye steak, grilled to medium doneness

July 3 was a wonderful, pleasant outdoor day.  High temperature 81F at the lake and sunny.  A perfect day for grilling.  This is typical meal.  Tomorrow we'll be grilling chicken, etc. 

Menu:  

• Ribeye steak
• Corn on the cob
• Baked potatoes
• Broccoli

All were made on the Grill.  At the MI lily pad I am currently using a Coleman propane grill.  I purchased this slightly used for an ideal price from a neighbor who was departing the campground.   It is too large for transporting via the Roadtrek, although I could put it on the rear carrier.  We use it at the Michigan campground where we can store it.

It has two independently controlled burners. My only complaint is that it burns hot, even on low.  Apparently designed to char, but not to cook.  It is easy to burn foil wrapped broccoli or asparagus on this grill. To avoid burning the meal I added several pizza grill stone tiles.  I move these as necessary; they aren't use for grilling steak or chicken. These distribute the heat and reduce hot spots.  I also use a grill mat.

To prepare the corn I keep the ears wrapped in the husk. With a hot grill this is helpful. I pull back the husk on the corn, remove the silk, replace the husk over the ear and place in cold water for an hour or so.  I then remove from the water, cut the base off, salt the corn, close the husk to protect the kernels and wrap tightly in aluminum foil.  Alternately, to salt, one can dunk in salted water before wrapping in foil. On the grill it goes for about 45 minutes, turning about every 15 minutes.  The ear will steam in the husk. The husk will caramelize as it browns and burns.   Remove from heat and let rest for a few minutes. Be careful when opening the foil wrapper. Hot steam may scald.

Corn soaking in cold water

Corn cleaned and ready to salt, cover with the husk and wrap in foil

Vegetables are seasoned and wrapped in foil.  I cook with the grill lid closed. It is important to properly control the temperature.  Propane grilling is relatively easy. I learned to grill on a large charcoal Weber with rotisserie at the age of 12.  Cooking to proper doneness and getting it all completes at essentially the same time for eight of us was a challenge.  My father and sisters were fussy eaters. It was a weekend summer ritual throughout the summer. I got quite good at it. 

The Idaho potatoes are well scrubbed, then rubbed with olive oil and salted.  Then wrapped in aluminum foil.  I insert aluminum skewers to carry heat to the interior of the potatoes. I cook with the corn for about 45 minutes, turning every 15 minutes.  Remove from heat and allow to rest for 10 minutes before serving.

The broccoli is lightly drizzled with olive oil, salted and peppered.  Then sealed in a tent of aluminum foil.  I preheat and begin the cooking process by placing it on the top of the closed grill while the potatoes and corn are cooking inside. This vegetable is delicate, so I have to avoid overcooking.  I'll put it inside the grill when cooking the steak. 

Broccoli pre-heating atop the grill

Idaho potatoes and corn on the grill

The Ribeye Steak I salt and pepper and allow to come up to room temperature. That is necessary to better control the cooking process, get uniform cooking throughout and get the desired doneness. I then place on a foil sheet directly over the flames.  Before putting the steak on the foil, I rub the foil lightly with olive oil, to reduce sticking. 

I grill the steak initially on low heat (the Coleman runs hot) with the lid closed and then flip after a few minutes.  To get a mild char I turn up the heat and monitor the steak, turning several times and allowing it to char just a bit. I check doneness by pressing down on the steak; it should be flexible and I can also observe any red liquid which could indicate too rare. G and I prefer medium.

To serve:  Unwrap the corn, split if desired into two portions and butter it.  We use unsalted butter. 

Opening the foil and removing the husk from grilled corn

Corn ready for buttering

The potato skewers are removed, and foil discarded. Then split and butter the potatoes.  Even the skins can be eaten. The brocolli is complete as is, simply remove from foil and serve. 

A grilled meal

Costs: 

The most expensive item for this meal was a 16oz. ribeye, which G and I split to serve.  A 1 lb. steak was $10.50 plus tax.  The corn was $0.50 an ear but can be as little as $0.20 an ear.  Broccoli was about $1.50 per lb. and the Idaho potatoes about $1 per lb.  Purchasing potatoes in larger quantities can reduce the price per pound.  

(c) N. Retzke 2022

Grilling - Corn on the Cob and Baked Potatoes - Grill Comparison

 

Corn cleaned and soaking

Coleman "Fold-n-Go" propane grill - We carry in the side drawer of the 210P

This post is about grilling corn on the cob and baking potatoes, and the grills and methods we use. We do a lot of outdoor cooking. Cooking outdoors is one of the joys and benefits of RVing in our Roadtrek.  There are also practical reasons including more outdoor space for cooking and if we cook outdoors we don't mess up the kitchen area. That reduces the daily cleaning chores. We can grill outdoors if temperatures are moderate.  At temperatures below 45F too much heat is lost and cooking is uneven. However there are ways to cook outdoors, all the way down to freezing if one is so inclined. 

To grill we carry a small propane BBQ in the side drawer of the Roadtrek.  However, because we do most of our grilling in four primary locations we do have a variety of grills available. Three are left at these locations and are available. When cooking outdoors we use propane or electric grills, as well as an electric resistance burner for boiling water for pasta, etc. We also carry an inductive electric burner in the Roadtrek. We use the inductive electric burner with cast iron to cook both inside and outside of the Roadtrek.  When used outdoors the inductive burner and cast iron are a no-mess option for cooking sausage or bacon in the morning. We prefer to conserve propane for use in producing hot water and for the furnace.  We have never used the BBQ grill propane hose that was included in our 2013 Roadtrek 210P. When the regulator for this hose failed for the second time, I removed that regulator and capped the propane piping.  To gain access to that 10 PSI regulator I had to have the rear bumper removed.  Twice is enough!

Our Roadtrek 210P camper van came equipped with three methods of cooking:

1. .Microwave-Convection oven (electric).
2. Two-burner propane range top.
3. Short hose for propane BBQ grill, grill to be provided by the user. 

I added the following:

1. Portable induction (electric) cooktop.
2. Portable electric resistance stovetop burner.
3. Propane BBQ.

Portable Gas Grills

We currently use four different barbecue grills, at various locations. All are modest in size.  My favorite is a Weber Go-Anywhere propane grill. It has precise temperature control, a sufficient cooking area, and a tall lid. But it doesn't fit well in the side drawer of our Roadtrek 210P.  In the Roadtrek we carry a Coleman Fold-n-Go propane grill.  Both of these use the small 16oz. green propane bottles. These bottles can't be recycled; I refill them from larger 20 Lb. bottles. A $6.95 adapter lets me do that and it not only reduces waste, this has saved me a lot of money.  At present propane where we are camping in MI is $3.69 a gallon at Tractor Supply and higher elsewhere. A 16 oz. bottle is about $3.70. I store 20 lb. bottles at each of the "lily pads" and that's where we store three of the larger grills. Two of these are propane and one is an electric Weber Q2400. 

Inductive electric cooktop and Lodge Grill/Griddle - Dinner inside while 15F outside

 - 

Cooking with the Coleman Fold-n-Go and the inductive electric burner with Lodge cast iron

Weber Go-Anywhere propane grill with 14.1 oz propane bottle

Comparison of the Coleman and Weber while on a trek.  Both have folding "legs". What isn't obvious in this photo is the greater height of the removeable lid of the Weber, which we have come to appreciate:

Coleman Fold-n-Go versus Weber Go-Anywhere

The most challenging of the grills to use is the Coleman Fold-n-Go which we carry in the Roadtrek. This is because of the small grilling surface and the low height of the lid.  For example, cooking corn on the cob on the Fold-n-Go can be difficult because the lid will not close completely if the contents are too tall. However, it has one very redeeming feature;  we can carry it in the outside storage compartment of our 210P.  However, we can use a Lodge cast iron reversible grill/griddle which we carry and which is in a photo here.  

We are currently at our campsite in Michigan, on the eastern shore of Lake Michigan. At this seasonal site a neighbor who was vacating put their dual burner Coleman LXE grill up for sale at a very attractive price. Because we are seasonals we purchased it and we store it on site over the winter, when we are elsewhere.  We also have a winter site and we store another grill there. We store a Weber electric grill at our Southwestern site. The Weber Q2400 was provided with a rig we purchased; the price was right; it was free!  After using it for three winter seasons I can say it works very well. 

Sunset tonight

For ease of grilling I like the electric Weber Q2400 better than the Coleman LXE 2-burner propane grill. However, with two burners and a larger cooking area the LXE has some advantages.  One issue with the LXE is it tends to run "hot" and for another, in prevailing breezes the burners will blow out.   I've made some simple modifications, including adding clay tiles, to better distribute the heat. I added a couple of makeshift aluminum foil wads on the ends to reduce the impact of breezes and re-direct airflow. I get better results this way. 

Two clay tiles to moderate the temperature.  The grill can accommodate three tiles. 

A segue into history

Where did I learn to grill?  From my father, who was a DI in the army in WWII. He made me responsible for all of the grilling at the age of 11. Building on that, for the next 20 years I grilled exclusively using charcoal and improved my craft. Charcoal requires a different skill set than does propane fueled grilling. Prior to that I was the short order cook for the family Sunday breakfast. Later I did a lot of camping with the children and as a youth group leader. We made it a challenge to cook exclusively with wood and if available we used a sheep-herder's stove with large flat surface; wood burning, of course. Backpacking and canoeing treks were all about efficiency and light and compact cookware. I camped from (-)25F to (+) 103F. Cooking in the wild is a totally different skill and beyond the scope of this post.

Grilling Corn on the Cob

One note: when I wrap in aluminum foil I put the shiny side inwards (facing the item being cooked) and the dull side outwards, toward the heat source. I want minimum outward reflection of the heat.

We are currently at our campsite in Michigan, on the eastern shore of Lake Michigan. We cook breakfast sausage and bacon outdoors on a cast iron skillet.  We also cook most dinners outdoors using BBQ grill, and cast iron. 

It is mid-July and locally grown corn is available for 50 cents an ear. We enjoy it grilled. Corn on the cob is an American phenomenon. Some years ago, a multinational client brought in a large number of technical staff from Germany. One night we all went to a BBQ and they were appalled that we Americans were ordering corn on the cob as a vegetable. It was understandable. In Germany corn is grown for pigs. German corn has large kernels and is very coarse. It does not resemble the sweet, tender corn that Americans enjoy. 

There are different methods to cook sweet corn. Some boil it but my favorite method is to grill it. I carefully pull back the husk, remove the silk, clean it, soak in water (or salted water), rewrap the husk, trim the excess stalk and wrap in foil.  I cook it for about 45 minutes on a medium grill, turning it at least once.  If the corn is late in the season or has been grown under adverse conditions, I will soak it in a mixture of water and milk.   I have been told that the lactose in the milk is an aid. I really don't know. But, soaking the corn be it in water or milk does improve the juiciness. 

Note: "Medium" heat setting varies from grill to grill. For example, on the Coleman XLE, with only one burner lit, Low" on only burner below the corn is sufficient. With the Weber Go-Anywhere, medium is perfect. Because of heat loss, the Coleman Fold-n-Go requires more tending because of heat loss if the top can't close completely over the ears.  If you want better results, or are new to grilling, then temperature monitoring is helpful. I'll post on that in the near future.

I don't shake the ears before wrapping in aluminum foil. I attempt to retain as much water as possible. The goal is to steam the corn wrapped in foil. I do think the husk improves steaming, adds flavor and it protects the kernels from overheating.  I may slightly overcook the corn and "burn" the husk but the odor is wonderful when the corn is unwrapped.  And, the kernels are fine, protected from overheating by the husk. 

Preparing the corn

Corn silk removed and ready for soaking

Cleaned corn soaking prior to trimming and wrapping in foil

I trim the stalk and then wrap in aluminum foil. I cook for about 40 minutes on "medium" heat, turning 1-3 times. However, grills are notorious for their inconsistency. So, it is best to avoid undercooking.  When the corn is nearly done, I'll add the burgers, or whatever. 

Corn grilling and almost done - add the burgers

After removing it from the grill, I unwrap the foil.

Removed from the foil

Husk removed - butter and then eat

Russet Potatoes on the Grill

Another favorite is baked potatoes. I scrub the potato using a brush for this purpose. When dry I rub with olive oil and then salt it. After that, I wrap it in aluminum foil. To facilitate cooking I use an aluminum skewer or nail.

Oiled and salted potato

Foil wrapped and skewered potatoes - aluminum nails reduce cooking time

Potatoes baking on the Coleman LXE grill - Note the clay tiles

 

I cook the potatoes for 40-60 minutes, depending upon the grill temperature. I flip once or twice. The clay tiles in the photo will reduce potato charring, but with the olive oil rub it is possible to get a nice crisp skin.  We eat the entire potato when prepared this way.

Add a salad, or coleslaw, grilled broccoli and burgers, bratwurst, hot dogs, grilled chicken, steak or salmon and we have a wonderful summer dinner. 

Original Material: Roadtrek210.blogspot.com