Ready to invite a few guests over and fire up your grill? Here are two delicious recipes to help you serve mouth-watering dishes at your next RV cookout.
Cowboy Stacker Breakfast Sandwich
Featured Products
- Pit Boss Ultimate 3 Burner griddle
- Two long griddle spatulas and two griddle rings (from the Blackstone Breakfast Kit)
| Prep Time | Cook Time | Total Time |
| 5 minutes | 10 minutes | 15 minutes |
Garlic Butter Spread Ingredients
1 stick Butter
1 tbsp Garlic Salt
1 tbsp Paprika
1 tbsp Pepper
1 tbsp Parsley
A pinch of Ancho Chili Powder
Instructions
1. Place butter in a mixing bowl and warm to room temperature.
2. Mix in the garlic salt, paprika, pepper, parsley, and chili powder.
3. Spread on both sides of the Texas toast (serving size to taste).
Cowboy Stacker Breakfast Sandwich Ingredients
3 slices of Texas toast-style bread (any bread will do)
2 extra large eggs
6 slices of bacon
2 slices of your favorite cheese (we used cheddar)
2 sausage patties (we substituted Black Forest Ham)
Instructions
1. Warm the griddle before placing the sausage and bacon on. Sausage will take longer depending on the thickness, so start with that. Remove and set both aside once done.
2. Crack the eggs into the griddle ring (or just on the griddle) and sprinkle with salt and pepper. Using griddle rings isn’t required, but it does help make the eggs that cool circle shape and is great for the sammich’. We did the eggs separately to have two for the sandwich stacking.
3. Flip and cook the eggs to your preference. We cooked them for about two minutes per side for an over-medium finish. We cooked the eggs in the grease left over from the bacon but feel free to use a squirt of oil (we used canola) before putting the eggs on to help keep the eggs from sticking.
4. Place the cheese on top in the last 30 seconds of the eggs cooking. If you have a griddle cover, spray a quick hit of water near the eggs to create some steam, and then cover the eggs with the griddle cover to steam and melt the cheese. It’s not required, but really gives it that beautiful color and evenly spreads the cheese.
5. Put three pieces of buttered bread on the hot griddle while the eggs are cooking. Flip them according to how you like your toast (we did about 30 seconds a side).
6. Once the toast is done, place a piece on a plate and put one cheesy egg on top of the toast
put your sausage on top of the egg.
7. Place the second piece of toast on top of the sausage and set your second egg on top of the toast.
8. Top that egg with bacon and finish with your third piece of toast to wrap up your breakfast creation. Then slice it down the middle, find a seat, and enjoy!
Download the Cowboy Stacker Breakfast Sandwich recipe.
The Chicharron Chicken and Bacon Sandwich
Featured Products
- Coleman Road Trip Grill & Griddle combo
- Spatulas from the Blackstone Griddle Essentials 5-Piece Kit
- Tongs from the Blackstone E-Series 4-Piece Griddle Tool Kit
| Prep Time | Cook Time | Total Time |
| 10 minutes | 12 minutes | 22 minutes |
Ingredients
1 breast of chicken
2-3 strips of bacon
1 bag of your favorite Chicharrones (for this recipe, we used regular)
1 head of lettuce
1 Brioche bun
Mayo or Mustard
Salt
Pepper
1 tsp paprika
1 tsp garlic salt
1 tbsp olive oil
Instructions
1. Drizzle your chicken breast with olive oil to evenly coat all sides.
2. Crush up your chicharrones in a bowl and add a dash of salt and pepper (the chicharrones will have salt in them, so you don’t need a lot), garlic salt, and paprika.
3. Roll the chicken breast around in the bowl of chicharrones breading and set aside.
4. Heat your grill and griddle and place a little oil on the grill.
5. Cook the chicken, rotating often, until the internal temp reaches at least 165℉.
6. Put the bacon on the griddle while the chicken is cooking. Cook it thoroughly until it’s as crispy as you want.
7. Put the chicken and bacon aside and grab the brioche buns. I like to toast them on the griddle where we cook the bacon. They should be done in about 30 seconds of direct heat.
8. Use your favorite condiment on the buns before placing the chicken, then the bacon, on top. Then add lettuce, tomato, cucumbers, and any other toppings you desire.
9. Top with the other side of the bun, cut, and enjoy!
Download the Chicharron Chicken and Bacon Sandwich recipe.
Quick Fire Street Tacos
Featured Products
| Prep Time | Cook Time | Total Time |
| 15 minutes | 15 minutes | 30 minutes |
Ingredients
1 lb. ground beef
1 tbsp. olive oil
1 Pack Skyline Chili Seasoning or:
2 tbsp. chili powder
2 tsp. cumin
2 tsp. garlic powder
2 tsp. onion powder
1sp. Cocoa powder
Salt and pepper, to taste
Corn tortillas
Chopped cilantro
Diced onion
Lime wedges
Hot sauce (optional)
Crema (optional)
Sour cream (optional)
Instructions
1. Preheat your grill to medium-high heat.
2. Mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper in a small bowl.
3. Add the olive oil to a large skillet and place it on the grill grates.
4. Add the ground beef to the skillet and cook until browned, breaking it into small pieces with a spatula.
5. Once the beef is browned, add the spice mixture and stir until well combined.
6. Continue cooking the beef for another 3-4 minutes until fully cooked and the spices are fragrant.
7. Remove the skillet from the grill and let the beef rest for a few minutes.
8. While the beef rests, heat up the tortillas on the grill grates, flipping them once until they are slightly charred and warmed.
9. To assemble the tacos, place some beef onto each tortilla, and top with chopped cilantro, diced onion, a squeeze of lime juice, and hot sauce (if desired).
10. Serve immediately and enjoy your delicious grilled ground beef street tacos!
Note: You can also add toppings such as shredded cheese, avocado slices, or salsa to your tacos if you like.
Download the Quick Fire Street Tacos recipe.
Bacon Cinnamon Rolls
Featured Products
- Pit Boss 3-Burner Ultimate Lift-Off Griddle
- Yellowstone 2-Piece BBQ Tool Set
- Mr. Bar-B-Q 5-Piece Griddle Tool Set
| Prep Time | Cook Time | Total Time |
| 5 minutes | 35 minutes | 40 minutes |
Ingredients
1 package of refrigerated cinnamon rolls
8 slices of bacon
Maple syrup or icing
Instructions
1. Preheat your grill to medium heat (around 350°F).
2. Lay out the bacon slices on a grill pan or on aluminum foil on the grill grates.
3. Cook the bacon until crispy, flipping once halfway through. This should take around 10 minutes.
4. Remove the bacon from the grill, let it cool slightly, and then chop it into small pieces.
5. Grill the cinnamon rolls for 15-20 minutes or until golden brown and cooked through.
6. Remove the cinnamon rolls from the grill and let them cool for a few minutes.
7. Drizzle the maple syrup or icing over the top of the cinnamon rolls, sprinkle crumbled bacon, then serve and enjoy!
Note: Make sure to watch the cinnamon rolls as they cook, as they may cook faster or slower depending on your grill’s heat.
Download the Bacon Cinnamon Rolls recipe.
Grilled Peach Salad
Featured Products
- Pit Boss Stainless Steel 1-Burner Gas Grill
- Mr. Bar-B-Q 18-Piece BBQ Tool Set
- Yellowstone 2-Piece BBQ Tool Set
| Prep Time | Cook Time | Total Time |
| 10 minutes | 5 minutes | 15 minutes |
Ingredients
2 Fresh or 1 Canned Peach
2 Cups Arugula
¼ Cup Goat Cheese, Crumbled
¼ Cup Fresh Basil, Chopped
1 Honey Comb or 3 TBS Honey
Cooking Spray
Salt/ Pepper, to taste
Instructions
1. Slice fresh peaches in half and remove the seeds. Drain canned peaches.
2. Lightly coat peaches with cooking spray, salt, and pepper.
3. Heat grill to medium-high or griddle.
4. Sear peaches on both sides until softened and golden.
5. Toss basil, arugula, and goat cheese together.
6. Top with seared peaches.
7. Drizzle honey over salad or break honeycombs and place on salad.
8. Enjoy!
BONUS! Seared Lemonade
| Prep Time | Cook Time | Total Time |
| 5 minutes | 5 minutes | 10 minutes |
Ingredients
¼ Cup White sugar,
2 Whole Lemons,
4 Cups Water,
4 Sprigs Mint (Optional)
¼ Cup Turbinado sugar,
Instructions
1. Halve Lemons
2. Roll in Turbinado Sugar
3. Place on grill or griddle, fruit side down at medium-high heat until slightly blackened.
4. Stir white sugar and water together.
5. Squeeze lemons into water.
6. Refrigerate until cold, or add ice cubes.
7. Garnish with a sprig of mint, and enjoy!
Download the Grilled Peach Salad recipe.
Carnival Pineapple Skewers
Featured Products
| Prep Time | Cook Time | Total Time |
| 10 minutes | 5 minutes | 15 minutes |
Ingredients
1 fresh pineapple, Sliced Vertically
1/4 cup Caramel Sauce
1 Cup Cinnamon Sugar Mixture
6 Skewers
Instructions
1. Preheat your grill or grill pan to medium-high heat.
2. Cut off the top and bottom of the pineapple, then slice off the skin.
3. Cut the pineapple into 4-6 vertical segments.
4. Thread the pineapple onto skewers.
5. Pour 1 cup of cinnamon sugar powder onto a place or into a plastic zippered bag.
6. Roll pineapple skewers on all sides with cinnamon sugar.
7. Place the skewers on the grill, griddle, or grill pan and cook for 2-3 minutes per side or until the pineapple is slightly charred and caramelized.
8. Drizzle caramel sauce over each skewer,
9. Serve the skewers on a platter and enjoy!
Note: You can also add other fruits to the skewers, such as mango, papaya, or strawberries, to add even more flavor and color to the dish.
Download the Carnival Pineapple Skewers recipe.
Lemon Herb Smoked Salmon
Featured Products
| Prep Time | Cook Time | Total Time |
| 5 minutes | 20-30 minutes on the smoker or 8-12 minutes on the grill | 25-35 minutes |
Ingredients
1 salmon (5-7oz)
1 whole lemon
1 tbsp olive oil
1 tsp garlic salt
1 tsp salt
1 tsp pepper
1 tbsp Italian seasoning
Instructions
1. Place the salmon skin side down on a sheet of aluminum foil and coat it with olive oil.
2. Cut the lemon in half and set half aside. Squeeze half of the lemon over the salmon, then sprinkle it with the garlic, salt, pepper, and Italian seasoning.
3. Slice the half you squeezed into ¼-inch slices and lay them on top of the salmon.
4. Fold up the edges of the aluminum foil but don’t completely cover the salmon.
5. Place on the grill/smoker until internal temp reaches 125℉.
6. If desired, squeeze the other half of the lemon over the salmon for an extra zesty flavor and enjoy!
Download the Lemon Herb Smoked Salmon recipe.
Campfire Pot Roast
Featured Products
- Pit Boss 3-Burner Ultimate Lift-Off Griddle
- Pit Boss Mahogany Series Tabletop Wood Pellet Grill
- Mr. Bar-B-Q 18-Piece BBQ Tool Set
| Prep Time | Cook Time | Total Time |
| 25 minutes | 2 hours | 2.5 hours |
Ingredients
2 lb. chuck roast, cubed.
1 tbsp. olive oil
4 cloves garlic, minced
1 onion, diced
4-5 potatoes, peeled and diced
4-5 carrots, peeled and diced
2 cups beef broth (can be made with beef bouillon)
1 Sprig rosemary, Fresh
2 TBS Guinness Beer or Red Wine
Salt and pepper, to taste
Aluminum foil loaf tin or Dutch oven
Breadcrumbs or flour for thickening
Dutch Oven Pot or 4 Foil Loaf Pans
Instructions
1. Heat up your campfire and let the flames die down to hot coals. Or Heat the grill to Medium Heat.
2. Place a large sheet of aluminum foil on a flat surface and add the chuck roast to the center.
3. Season the roast generously with salt and pepper on both sides.
4. Mix the minced garlic and diced onion in a small bowl. Spread the mixture over the top of the roast. Sear roast on all sides until brown.
5. Add the diced potatoes and carrots around the roast on top of the onion and garlic mixture.
6. Pour the beef broth, beer/and or wine over the top of the roast and vegetables.
7. Fold the sides of the aluminum foil up and over the roast and vegetables, then seal the top with a piece of foil.
8. Place the sealed foil loaf pan or Dutch oven pot on the hot coals of the campfire or on the grill for 1 hour.
9. After 1 hour, turn the grill to low heat and allow to simmer for another hour, checking every 30 minutes for tenderness.
10. Shred beef with two forks and serve with vegetables and broth.
11. Use rosemary for garnish.
Note: Cooking time may vary depending on the heat of your campfire or grill, so make sure to check the roast periodically to ensure it is fully cooked and liquid levels stay above meat.
Note: To thicken the sauce, sift flour or breadcrumbs into liquid after the first hour of cooking.
Download the Campfire Pot Roast recipe.
Kid Banana Boats
Featured Products
| Prep Time | Cook Time | Total Time |
| 10 minutes | 10-15 minutes | 20-25 minutes |
Ingredients
Foil
4 Bananas
¼ Cup Chocolate Chips
¼ Cup Mini Marshmallows
Instructions
1. Preheat your grill to medium heat or start a campfire and let the flames die down to hot coals.
2. Peel back the top of each banana, leaving the peel intact on the bottom and sides.
3. Use a spoon or knife to scoop out some of the bananas, leaving a hollow cavity.
4. Fill the cavity with mini marshmallows and chocolate chips or chunks.
5. Fold the banana peel back over the filling and wrap each banana tightly in aluminum foil.
6. Place the banana boats directly on the hot coals of the campfire or on a baking sheet in the preheated grill.
7. Bake for 10-15 minutes until the marshmallows and chocolate have melted and the bananas are soft and caramelized.
8. Carefully remove the banana boats from the fire or oven and let them cool for a few minutes before unwrapping and serving.
9. Enjoy your delicious banana boats with a spoon or fork!
Download the Kid Banana Boats recipe.
Share your favorite RV cookout recipes in the comments below!
