RVFTA #148 Smokin' and Grillin' 101 With Casita Dean!

On this week’s episode of RV Family Travel Atlas we are taking you to summer school and diving into the yummy world of smokin’ and grillin’. This is truly one of America’s greatest pastimes, and the way many of us feed our families in the summer both at home and on the road.

So we invited Campground of the Week correspondent (and international egg camping superstar) Casita Dean May onto the show to coach us through the process of smokin’ and grillin’ in the backyard and at the campground. He’ll tell us about ALL of the basic gear and cookbooks we need, the most important steps in the process, and then–most important of all–his favorite recipes.

Gear: Casita Dean’s Favorite Grillin’ Gear

Chargriller Akorn Kamado Kooker

Looftlighter

Lump charcoal

Royal Oak Hardwood Lump Charcoal

Maverick ET-732 Dual Probe BBQ/Food Thermometer

Adam Perry Lang’s Serious BBQ

Chris Lilly’s Big Bob Gibson’s BBQ Book

Paul Kirk’s Championship BBQ Sauces

Favorite Recipes (All Simple!!!)

Jack Stack BBQ Beans

1 32 oz can of pork and beans.
1 cup chopped brisket or port butt
1 cup of your favorite BBQ sauce (Jack Stack’s, Sweet Baby Rays, etc.)
4 heaping tablespoons of brown sugar
1 tablespoons of chili powder
½ cup ketchup
½ cup water

Combine all ingredients in a cast iron Dutch oven.

Place on the smoker while the meat is resting. Heat at around 300 degrees for about an hour stirring occasionally.

Don’t put the lid on the Dutch Oven in order to allow the smoke to permeate through the beans.

Smoked/Grilled Vegetables

Use 2 or 3 cups of your favorite raw vegetables (broccoli, onions, baby carrots, bell peppers [all colors], etc.
Toss in a little olive oil (enough to lightly coat the veggies). Add a little Balsamic vinegar if you like.
Season to taste with salt and pepper.
Place in a large grill basket and put on the smoker while the meat is resting.
Stir fry for about 20 minutes until crisp tender.

Foil Potatoes

6 to 8 medium potatoes, peeled, halved, and cut into 1/4” slices.
1 large onion, halved, cut into 1/8s, and separated into petals.
6 tablespoons of butter.
Salt, pepper, minced garlic to taste.

Combine potatoes, onions, on a large sheet of aluminum foil, add butter, and seasonings.

Seal in foil pouch.

Place on smoker and cook at around 325 for 20 minutes, flip pouch, and cook another 15 to 20 minutes.

You might throw a couple of hamburgers on the propane grill and call it BBQ. But we know that to truly satisfy that summer palette you need to go low and slow. Take a listen to Episode #148: Smokin’ and Grillin’ 101 With Casita Dean!