Cooking outside is one of the great joys of camping and these RV Grilling Tips will help make that juicy steak or chicken a showstopper. Plus, cooking outside, whether gas or charcoal creates less mess and fewer odors inside the RV. Let’s get started.
Tongs – Get a Grip
One of the most effective multipurpose tools you can have when RV grilling is a set of long-handled tongs. In addition to allowing you to flip those steaks and burgers while remaining safely away from the flames, they’re also useful as a grate cleaner. Grasp a ball of tinfoil in the tongs and scrub the grates clean. Or to oil the grill grasp a ball of paper towels dipped in vegetable oil and wipe away.
Have Patience
While most people insist on poking, twisting and flipping grilled items every 15 seconds, resist the urge and limit turns to no more than two per side. Meat, fish or poultry that normally stick to the grates will release naturally. This allows the food to achieve all the great char and flavor the grill has to offer.
Besides, you are RVing. Use this time to finish up your side dishes, light the citronella candle, and grab a cool drink. Chances are you are somewhere new and exciting, creating new memories. Tomorrow will take care of itself, relax and enjoy the journey!
Keep on Cooking – The Meat Does!
Just because your beautiful steaks, pork chops, or chicken breasts are done grilling doesn’t mean they’re finished cooking. Due to carryover heat, internal temperatures will increase roughly 10 more degrees after being removed from the heat, meaning a medium-rare steak should be pulled at 125-130 degrees rather than the desired 135-140 degrees.
Feeling Chipper? Wood Chips Add Flavor
Bring depth of flavor to your grilled meat, fish, vegetables, and fruit by wrapping a handful of wood chips in a double layer of foil, poking a few holes in the foil, and placing the packet under the grates. Placed directly on to the hot charcoal, the chips will slowly smolder, releasing flavorful smoke from this inexpensive “smoke bomb” while ensuring a quick cleanup.
Tender is How You Slice It
Finding ways to take tougher cuts of meat over the top is key to the art of RV grilling and barbecue. But despite having the perfect recipe and the perfect execution, your brisket, flank steak or flat-iron steak is still going to taste like a dry, chewy shoe if you don’t slice it across the fibrous grains that run through the meat. A great serrated carving knife is also helpful.
Final Thoughts on RV Grilling
In addition to creating a great meal, grilling outside saves on cleanup for the crew. Beware of a couple of pitfalls that could turn your dinner into disaster. First, if you are tapping into your RV’s propane supply for your grill, make sure that the tanks are full. Half cooked meat might not even please half of the eaters. Fresh meat that has been properly refrigerated is also critical. So make sure that your frig isn’t overloaded so that perishables stay at safe temperature. Happy Grilling!
