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Gr8LakesCamper: Anyone Hungry?

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  • Family:Travel & Camping
May 7, 2010
13

    May 7, 2010

    Okay, we need to step out of our Midwest comfort zone for a minute. For this post, I’m taking Gr8LakesCamper down south.

    I know, I know. It’s only the second post and I’m taking the show on the road. But when it comes to food — and especially when it comes to barbecue — I’m willing to make the trip.

    The people of Southern Living publishing sent me a book called the “Big Book of BBQ” and all I can say is … wow. Page after page of delicious barbecue. Tantalizing recipes, easy-to-follow tips and techniques and big, beautiful glorious photos all worthy of the centerfold. It’s not just a cookbook. It’s a barbecue cookbook.

    Seriously, I cannot wait to try some of the things from this book out at the campsite. And I’m starting with the Sweet-and-Sour Grilled Ribs on page 43.

    Barbecue is more than food, it’s a homegrown, nationally-beloved art form. From the type of wood smoke to the choice of meat to the color of the sauce, BBQ is serious business, and the “Big Book of BBQ” ($24.95) gives it the respect it deserves.  For beginner backyard cooks and pit masters alike, the book taps the expertise of the editors of Southern Living, delivering time-tested rubs, recipes, tips and techniques from the heart of the BBQ belt.  An in-depth look at the most fiery regional cook-offs and must-visit restaurants will have you ready to jump in your car.

    You know how you’re not supposed to grocery shop on an empty stomach (I do anyways and I usually come home with ice cream), you also should not read this book right before dinner.

    Slap on a bib, dig into “Big Book of BBQ” and:

    • Travel to BBQ Bastions: “Visit” pit stops and competitions across the South and find out where to get the best ‘Q.  After reading of some of the places and looking at the photos, I am so ready to head to Memphis, or the Carolinas, or Texas or pretty much any of the places the “Big Book of BBQ” features. (I draw the line at BBQ goat, though.)

    • Master Your Domain: The tips, techniques and tools of the trade any BBQer needs to dominate the pit. Sure, most of us won’t have a full-fledged BBQ pit at our campsite. But many of these tips are things you can easily do while camping.

    • Up the BBQ Ante: Slow-cooked Fiesta Brisket, Sweet-and-Sour Grilled Ribs and other recipes to tantalize your taste buds and wow your friends. Many of these can be done over a campfire; but if low-and-slow is not your camping cup of tea, one section of the book is nothing but speed-grilling recipes.

    •  Perk Your Plate: Marinades, rubs, bastes, butters and wet pastes to give every dish powerful personality; try the Tex-Mex Secret Sauce and the Citrus Marinade. Again, make them up at home, marinade or put the rub on, and then cook it up at the campsite. I’m getting hungry just thinking about it.

    • Prepare the Fixin’s: Round out the meal with delicious beverages, appetizers, side dishes and desserts. Sure, the tried-and-true options are in here (corn on the cob, cole slaw) but the “Big Book of BBQ” has some appealing variations on these, plus you wouldn’t believe all the off-the-wall recipes for some very interesting “regional” side dishes (how about chili-lime butter on that corn on the cob!).

    In conclusion, you know how when you’re camping and it’s late afternoon and everyone is out cooking their dinners? There’s usually someone cooking up something that smells pretty darn good. That’s when me and Mrs. Gr8LakesCamper will take a walk, just to see who’s cooking whatever smells so good. After reading this book, you’ll be the one at the campground who’s cooking what everyone wishes they were eating.

    Disclaimer: I don’t get any money if you go out and buy this book.

    P.S. See (smell and taste) the book for yourself!
    The “Big Book of BBQ” ($24.95) features an introduction from Contributing Editor and BBQ Expert Troy Black, who will take the “Big Book of BBQ” on the road this summer for Southern Living BBQ on Tour. The tour visits:
    • International BBQ Festival, Owensboro, Ky. (May 7-8)
    • Great American Barbecue, Kansas City, Kan. (May 21-22)
    • Safeway’s 2010 National Capital Barbecue Battle, Washington, D.C. (June 26-27)
    • Exchange Club’s Ribfest, Naperville, Ill. (July 1-4)
    • Jazz & Rib Fest, Columbus, Ohio (July 23-25)
    • Blues, Brews and BBQ, Charlotte, N.C. (September 10-11)Big Book of BBQ Cover

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    Leave a Reply

    13 comments

    1. Duffer

      See what I mean? Focus, son. Focus.

      0
      May 13, 2010
    2. Janey Shazly

      I really don’t like to see “ads” for books. Seems like it defeats the purpose of the site. Perhaps listing many good BBQ books and rating them would be a better use of your site. Please stop advertising stuff.

      0
      May 10, 2010
    3. bubba bear

      it was nice to read about the recipee book, but i base my bbq techniques not only on the recipess, but also the barbie itself and that is why i own a Traeger Model 75 at home and carry a Model 55 Junior in the bay of my motorhome…it is a pellet fed barbie that you can get pellets in cherry, oak, misqueet, apple, alder to name a few. i am in no way associated with the company, but totally sold on the barbie that can be used to smoke or bbq

      0
      May 10, 2010
    4. Duffer

      Say, ■Gr8LakesCamper,

      Just what is the focus on your blog here? Is it camping, or is it the Great Lakes, or is it the Midwest, or is it the South, or is it cooking? Hmmmm? You’re confusing the fool out of me, partner. Is this going to be another food blog?

      Now, if I send you a book, on antique cars, will your blog then change to cars? If I send you a book on tennis, will it then focus on sports? How about caves…will you write about spelunkers?

      I dunno what you’re expecting to accomplish here, my friend…maybe I’m just slow…or too early.

      0
      May 9, 2010
    5. Marilyn

      Hi Great8 and all – For truly outstanding BBQ in the real MIDWEST, try some of the places in Kansas City! Many locals to try and the KC Royale BBQ contest is one of the top in the country.

      0
      May 9, 2010
    6. Wayne Griffin

      Cooper’s BBQ Llano, Texas
      enough said.

      0
      May 9, 2010
    7. Gr8LakesCamper

      PJ and rg, your comments are duly noted and appreciated. Believe me, I hate spam as much as anyone and the last thing I would try and do is inflict that misery on others. Not my intention at all with that post. I was simply trying to pass along what I thought was a good book on BBQ.

      0
      May 9, 2010
    8. rg

      I get plenty of SPAM (advertising) without signing up for it. If I want a book on BBQ I know how to research and find the best one for me.

      0
      May 9, 2010
    9. PJ

      Sorry, but this is nothing more than one big ad for the book. I love Bar-b-q and visit many different spots just because of it when not smoking at home. However, this is just advertising.

      0
      May 8, 2010
    10. Brian

      I don’t see the only BBQ that matters, Memphis!!!! This coming weekend is the world championships! No other BBQ compares, and butterbean, Yes, I mean Texas too!!!! Drive into Memphis Friday or Saturday and the aroma that hits you will be out of this world!!!! All those food channel specials don’t lie.

      Yes, I’m a little biased. I’m darn good friends with the reigning world champion…

      Brian

      0
      May 8, 2010
    11. butterbean carpenter

      Howdy,

      It’s good that you aren’t coming to Texas, because we have a delicacy known as

      cabrito that melts in your mouth and is enjoyed by anybody who KNOWS BBQ!!!

      But, if you want some, come to the RunningStar Ranch in Coleman county and

      we’ll fix you up…

      butterbean

      0
      May 8, 2010
    12. Jerry X Shea

      Looks like a great BBQ book. The true art of being a great BBQ person is to keep turning the food on the grill. I just love these folks that just plop their food on the grill and walk away, only to return to a big BBQ fire and well “toasted” food. Mistake #2 – never take food from the refrigerator directly to the BBQ. Let is sit out at room temp. for about 45 min. – 1 hr. There is no way you can get a medium rare steak with a warm center if it just came out of the refer.
      Have a great BBQ.

      0
      May 8, 2010
    13. Dan Wheeler

      I am signed up to receive regular updates but often a page pops up in the middle of the screen when I am trying to read the day’s info.
      The screen requests that I sign up for daily feeds (already signed up) and I have to exit and start over.
      Seems like a glitch that should be fixed.
      Thx

      0
      May 8, 2010

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