Marinades are the flavor giants of camp cooking. They tenderize, add moistness and make average cuts of meat taste different each time. Best of all, you can seal everything in a zip-top bag, stow it in the RV refrigerator or camp cooler and be ready to grill as soon as the fire is ready.
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Marinade Basics
- Sugars carbonize quickly: Don't use sweet marinades on foods such as raw chicken or pork that require a long grilling time. In these cases, grill the food first, and then brush the marinade on later.
- Used marinade contains raw meat juices: Either discard it, or bring the marinade to a full boil for three minutes to serve as a sauce.
- Use a silicone brush: It's a good marinating tool because it's easily washed in hot, soapy water.
- Plan for a long marinating time: The longer your meat marinates, the more flavorful and tender it will be.
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1. Campground Steak Out
- 1/3-cup vegetable oil
- 3- to 4-pound flank steak
- 1/4-cup soy sauce
- 1 tsp. each garlic powder and ground ginger
- 2 tbsp. each apple cider vinegar and honey
Put everything but the meat in a zip-top freezer bag and squeeze gently to mix the ingredients together. Put your steak inside, seal the bag and refrigerate it. Turn the bag occasionally and letting it sit for 24 hours. When it's time to eat, grill the steak to your desired doneness and slice it thinly across the grain.
2. Marinated Taters
- 4 to 6 medium potatoes, scrubbed and cut into bite-size pieces
- 1 packet dry onion soup mix
- 1/3-cup vegetable oil
Put all the ingredients in a plastic bag, seal it and squeeze to mix well. Set the bag aside for 30 to 60 minutes, turning it occasionally. Spread the marinated potatoes in a greased baking pan for your RV oven—set at 350 degrees, or a frying pan over the fire. Move the cubes around occasionally and let them cook for 30 minutes or until tender. Serve as a side dish with grilled chicken.
