In Episode 025, Taryn talks to Kara Myers from Sweetly Splendid about how she and her family grill while they camp! Kara is an avid camper and does so with her extended family, so she knows how to cook for a crowd. Listen in as Kara goes over their favorite camping recipes, what grills she cooks on, how to make camp meals for picky eaters, and lots of great tips for cooking and grilling at a campsite.
Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read a full transcript.
GUEST DETAILS
Connect with Kara.
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Bio: Kara is the recipe developer, food photographer, and creator of Sweetly Splendid. She has loved cooking for as long as she can remember. Even as a toddler, she insisted on helping in the kitchen. She enjoys spending time with her family, camping, and playing with her dogs.
RESOURCES MENTIONED
These are the items Kara mentioned in the episode. Some of the following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Tabletop gas grill
- Blackstone griddle
- Portable Blackstone griddle
- Dome for griddle (to bake items on griddle top)
- Pizza stone with handles
- Grill spray
- Grill brush
- Blackstone scraper
- Foil pan
- Heavy duty foil
- Frozen chicken taquitos
- Enchilada sauce
RECIPES MENTIONED
These are some of the recipes mentioned by Kara in the episode. They are on her website, Sweetly Splendid, except where noted.
- Green Chile Chicken Enchiladas
- Steak Burrito Bowls (Hot Pan Kitchen)
- Marinated Grilled Chicken
- Greek Grilled Chicken Skewers
- Easy Grilled Shrimp
- Tex Mex Lasagna
- BBQ Chicken Tacos
- Cheesy Ranch Burgers
TRANSCRIPT
Taryn Solie: Hello grillers! We are smack in the middle of summer, which I feel like is the perfect time for this episode to come out. Today I talk with Kara Myers from Sweetly Splendid and we go over the two main topics this podcast is about – grilling and outdoor cooking. Kara is a big camper and she and her family actually take two different types of grills with them when they go camping, and that’s how they cook all their meals. It’s a fun and really informative episode that is going to give you a ton of ideas for both grilling and camping.
Before we begin, if you’re enjoying this podcast I’d love for you to share it with someone who is into grilling and outdoor cooking! As a newer podcast, it helps spread the word and I would really appreciate it. Now, let’s get into the episode.
Today on the podcast, we have Kara Myers. Kara is the recipe developer, food photographer, and creator of Sweetly Splendid, where she posts recipes for the whole family, including picky eaters. She has loved cooking for as long as she can remember. Even as a toddler, she insisted on helping in the kitchen. She enjoys spending time with her family camping and playing with her dogs. Kara, welcome to the podcast.
Kara Myers: Hello!
Taryn Solie: Hi. So today we’re going to be talking about grilling while camping. So kind of combining two things into one here because I know you do a lot of that. But first, I’m interested to know, like, even as a toddler, you were helping in the kitchen. So tell us a bit about your food background.
Kara Myers: Yes, as long as I can remember, that is an accurate statement. I have been cooking in the kitchen with my grandma and my mom. I remember my grandma had this little stool. She actually gave it to me the other day. It has my name on it. It’s this tiny little stool, it’s painted. I would stand on that in her kitchen and help her with whatever she would let me help with.
Taryn Solie: Oh, that’s so cute.
Kara Myers: I have been cooking so long that even I would spend summers with my grandma a couple weeks there. She worked at part of the library, but it was a separate office, but they would have these little luncheon sort of things. So she would just call me and I’d be seven years old and she’d say, Hey, will you make something for this? I’ll come pick you up and you can come to it and I’d make like a little taco salad.
Taryn Solie: Oh my gosh.
Kara Myers: I mean, I was a kid, so I’ve been cooking literally, as long as I can remember. I mean, my grandma was trusting me to make these little things for her lunches at work, and she would come pick me up and I’d have whatever I decided to make that day.
Taryn Solie: That’s brave of your grandma, because I would not trust my kids. I’d be like, they could maybe hand me a string cheese and that would be it.
Kara Myers: Yeah. So that’s why I say. I mean, as long as I can remember, I was making full dishes for people as a kid. I mean, I have no memory of not cooking in the kitchen.
Taryn Solie: You must love it because some people can cook, but don’t really love it. But you must love it. You have this recipe website. Now, I’m gonna ask you, were you a picky eater or did you grow up with picky eaters? Do you have picky eaters?
Kara Myers: So my child is extremely picky. I’ve had to cook for picky people in my family. But myself, no. There’s literally one food that I do not like and it’s peanut butter.
Taryn Solie: What?!
Kara Myers: That’s the only food.
Taryn Solie: Sorry. That’s really surprising. Normally I’m like, oh, mushrooms or something like that. That’s so interesting. Do you not like the taste or the texture or what?
Kara Myers: The smell and the taste. The smell really gets to me. When I smell it, I do not smell food. I think in my brain, why would somebody put this in their mouth, when I smell peanut butter.
Taryn Solie: Whereas like so many kids, it’s like, I want a peanut butter sandwich.
Kara Myers: My daughter would eat it with a spoon out of the jar. So, I understand the love for it. I just do not have it. It’s weird cuz that’s the only thing I’ve ever eaten that I just do not like. So I’m not a picky eater at all.
Taryn Solie: Peanut butter specifically or any nut butter.
Kara Myers: Peanut butter specifically. I mean, I like almond butter. I like cashew butter. I like all the others. It’s peanut butter specifically. I’ll eat peanuts like honey roasted peanuts. I’ll eat those, but peanut butter, I don’t know what it is.
Taryn Solie: This is so funny. I feel like I have to give a little background because Kara and I know each other and so I’m just like dying because I did not know this about her.
Kara Myers: So a fun fact.
Taryn Solie: A fun fact. Okay. So I want to get into your grilling and camping background because I know yeah. You guys recently went on a fairly long camping trip and you were grilling the whole time. So how did you get into that? You know, did you grow up camping a lot, that sort of thing.
Kara Myers: Mm. So we’ve always camped my whole life. There’s this place we go, there’s a little river that’s down, kind of where I live now. I did not grow up in Texas. I grew up in Southeastern New Mexico. So basically west Texas, right across the…
Taryn Solie: Sort of similar.
Kara Myers: Yeah. Very similar. When my mom was a kid, I wanna say when she was maybe seven or eight years old, they started going to this campground on the river. So they would stay for most of the entire summer and camp there. It’s been a family tradition, as I grew up. And so there’s just generations of us and generations of other families that go too. So we all meet each other there and we camp every year. We obviously don’t stay for the whole summer, but we do stay for two weeks.
Taryn Solie: Which is a long time, I mean, that’s a long time.
Kara Myers: Yeah. Now we have a fifth wheel that we camp in, but previously it was tent camping.
Taryn Solie: Oh, wow. That’s a long time for tent camping. That’s a long time.
Kara Myers: It is. There have been some interesting stories. One time I woke up and our little mattress was floating because it was raining so hard. All the water was in our tent. We had a little power strip that was floating in the water. So that was about to give me, you know, a heart attack. So we’ve had stories like that. I mean, our tent was leaking from the top. I mean, all of it. The fifth wheel is quite luxurious now. We grew up camping, like as a family, just my parents and I have one sibling. I have an older brother. The four of us, we would go to the lake. Go camping at the lake. We’d go camping in the mountains. We lived really close. A lot of people in this area, familiar with the little town called Ruidoso, New Mexico. It’s in the mountains, it’s where people go skiing and stuff like that. We’d go camping there. So it was just a normal part of life for me growing up. So yeah, it’s always been fun. I know some people dread camping, but for me, it’s very relaxing. It’s one of my favorite things.
Taryn Solie: So it’s interesting that you say that. I also love camping. We go camping a lot. We don’t go for two weeks. We’re not quite there yet, but we’re still tent campers and I don’t wanna tent camp for two weeks. But I do love to camp, but it’s relaxing when I’m there, but leading up to it can be a little stressful because you’re trying to plan all these sorts of things. So when you were growing up, was it your mom who was cooking? Did you help cook while you were camping? How’d you get into that?
Kara Myers: Yeah. It just really depends on who we were going with, other families that we were going with, things like that. Mm-hmm sometimes it would be kind of a group effort of what we were making, what we were eating, it varied from trip to trip. But we always kept it really simple growing up, very simple in terms of what we were having. We were having hot dogs or chili or things like that. So it made it really easy.
Taryn Solie: So now how does, how has that changed now? Well, two things. One, since you grew up and are now doing the cooking yourself and also two, between the tent camping and the fifth wheel camping, has the cooking changed there?
Kara Myers: Yes. So now into, so now in today’s camping, we eat full meals, as if we were at home. I mean, think enchiladas, spaghetti pizza, you know, fajitas. We eat all that stuff when we’re camping now for that two week trip. But we were also doing that tent camping as well. The biggest thing that’s easier now is that we have a fridge. So, whereas before everything was kept in coolers and things like that, now we have a fridge. So I have my camper, my mom has her camper. So we kind of split the food between the two of them and then honestly keeping the food cold or stored is the easiest change between the two. But as far as cooking nothing’s really changed because we don’t cook anything inside the campers. So, it’s hot.
Taryn Solie: Oh, that’s interesting.
Kara Myers: It’s extremely hot here. Yeah, like the first day of our trip, this year it was 107.
Taryn Solie: Oh my gosh!
Kara Myers: So you don’t wanna do anything that is going to raise the temperature in your camper at all.
Taryn Solie: Please tell me you have AC in your camper.
Kara Myers: We do now. That’s a very recent thing. There was no AC up until a couple of years ago. That’s a very recent thing.
Taryn Solie: Wow.
Kara Myers: We had electricity, so we would run fans. But the trick was, there’s a bathhouse there. The trick was, take a really cold shower before bed and go to bed with your hair wet and that’s what kept you cool at night so you could sleep.
Taryn Solie: You know, you gotta find a way, one way or another.
Kara Myers: Right? Get really creative.
Taryn Solie: Yeah, I bet. Okay. So I wanna hear about the camping meals you have now. What equipment you use, like how you make it work, particularly without cooking in your fifth wheel. I mean, that’s a big, that’s a big deal.
Kara Myers: So we make everything on either the Blackstone or the grill. We make nothing else, anywhere else.
Taryn Solie: So Blackstone is a griddle. For anyone who doesn’t know, it’s like a big, large, grill with essentially a flat top.
Kara Myers: Correct. So we bought some accessories you can buy for Blackstone. One of those is, I’m using my hands as if people are gonna be able to see me, but it’s a dome lid thing that you can put over your food to help steam it. So if you’re doing vegetables and stuff, you can saute them and then put that lid over the top of them. It kind of steams him a little bit to help him cook through. But the biggest thing we learned to do there is biscuits. Just canned biscuits. So you can make canned biscuits and canned cinnamon rolls and anything like that on the Blackstone. You don’t even need an oven for it. You can do that and use that little dome lid and it creates its own little heated oven area on top of the griddle.
Taryn Solie: Interesting.
Kara Myers: Yeah. So we do everything from grilled pizza to if we make chili dogs, we take and we’ll put the chili in a little sauce pan and then we put that on the Blackstone surface so we won’t even use a burner. We just heat it up on the top of the Blackstone so that there’s no need for an outside burner or anything like that.
Taryn Solie: Oh. Do you keep your Blackstone because they have different sizes, right? Is it a really large one that you store in your fifth wheel? Or is it a portable one?
Kara Myers: It’s just a standard one that you have at your home. We disassemble it before taking it. We take the top off of the legs and kind of fold it up and take it in the bed of the truck and put it back together when we get home or when we get to camp or whatever. We just disassemble that top piece off of it. So it’s not intended to be a portable one. We make it portable though.
Taryn Solie: Well, but you’re going somewhere for two weeks. It’s not like you’re going for a weekend where it might be a little more cumbersome to take it down and put it back together immediately. But for two weeks, I think it would be worth it. Now what about the grill? Is it the same thing?
Kara Myers: The grill, we actually have two of them. Since there’s so many of us, my dad has a portable one that’s like a tabletop style. We used that one, but we also have one that’s attached to the back of my fifth wheel. It’s an arm that comes outta the back of the fifth wheel. So that’s kinda like where we make the cooking station so that the Blackstones are right there, right next to the grill. Then we put the other grill on a tabletop, right there. So we have a little cooking station to do everything at, and then we have the little water sprayer right next to it. So it’s really easy just to migrate from thing to thing and everything we need is sort of just right there. But I mean, we do everything from pancakes to bacon and eggs, to hash browns, to fried potatoes, that sort of stuff for breakfast. Then lunch, everybody’s kinda on their own. We just make sandwiches. We’re super simple about lunches. But then for dinners, we do everything. I mean, just normal meals. One of the things that I make on the grill is a pull apart, a garlic cheesy pull apart bread, you know, where you get the big loaf and you crossways, slice it and stuff it. Think all you have to do is just wad that up and foil and put on your grill on low heat. Basically what I try to do is when I go into planning these meals, I think of my grill as an oven. I don’t think of it as a grill. So I’m like, if it can fit under that lid, I’ll make it. I’ll figure it out.
Taryn Solie: Talk about what are some of your family’s favorites or your favorite things to make and eat? I mean, obviously it can be anything. But I would never have thought of cinnamon rolls, making it that way. Let’s talk about specific recipes.
Kara Myers: So one of the things that I really like to make is to pull apart bread, obviously. We’ll do it with spaghetti If we do have to boil water in the camper, that would be the maximum thing that we would do is boil water in there, but we can usually just do that outside. But that’s one of the ones we like to do. Another one that my family really likes is the foil packet, but we do, think of it like a crab boil, shrimp boil sort of thing. We’ll take a foil packet and then do all the components of a shrimp boil inside the foil packets. Pour a little broth in there and then seal ’em up and put ’em on the grill. They steam inside there. So you have the whole shrimp boil thing, but in your own packet.
Taryn Solie: It’s like smaller packets. Yeah. Awesome.
Kara Myers: That’s another thing we really love to do is different variations of foil packets that you don’t think about. But everybody can kind of customize what they want in theirs and it’s really easy to prepare. So another one that we do is we’ll take chicken, either chicken thighs or chicken breast and taco seasoning, and then we’ll prep in advance cut bell peppers, beans, corn, things like that, all the different things you’d put in a burrito bowl, basically and you can put raw rice in there. So we’ll take all of those things, put it in a foil packet, and pour some liquid in there. You kind of have to form the foil into a little bit of a bowl when you do this because you’re pouring liquid in. You’ll pour the liquid in there and then just seal it up, put it on the grill, let it cook. When it’s done, the chicken’s done, the veggies are done, the rice is done and it’s all done together in this foil packet, but…
Taryn Solie: Oh, interesting. I have not done that.
Kara Myers: So even things like rice breads, pizzas, biscuits, all of these things that you normally feel like you need the stove or the oven or anything like that for you can just do pretty much there. But pizza’s a big one that I really love. I bought a pizza stone that has handles on it that comes up on the top. Yeah. So it’s really easy to slide that into the grill and slide that out. I just bring pre-made dough, whether I make it or I buy the pre-made dough. Then the components for the pizza and then we put it on there. It’s super, super easy to make. Another one we really like is fajitas specifically because it forms two meals instead of one. So what we’ll do is we’ll make fajitas the first night and then either the second night or the night after we make quesadillas. We purposely make too much fajitas and then we repurpose it for quesadillas. Another thing we did this year was we made spaghetti one night with garlic bread and we purposefully made too much garlic bread. Then in turn made sloppy Joe’s another night on the Blackstone and then used the garlic bread instead of hamburger buns and piled the sloppy Joe mix on top of the garlic bread.
Taryn Solie: Oh, there you go. That’s such a great plan. I mean, that’s great for non camping cooking, but particularly for camping cooking, because it just makes it so much easier and there’s less cleanup and that sort of thing. So how are you cleaning your grill? Because that’s a bit, do you just spray it off with the hose that comes outta a fifth wheel? Or what are you doing?
Kara Myers: It depends. Most of the stuff we make is pretty mess free for the most part. Okay. We’re putting it on there cuz it’s in a foil packet or it doesn’t drip too much. It’s not too saucey, as far as the grill goes. The Blackstone’s a different story, but the grill itself. We still do some typical grilling stuff. We’ll make steaks or grilled chicken or kabobs or grilled shrimp, things like that. We’ll still make that sort of thing there and if we do that, there is a grill spray that I bought on Amazon that works wonderfully. Then this specific grill brush, it looks, I don’t know, like a torture device looking thing. But it is the best because. Okay. I feel like I should give a little backstory. I saw a thing online that was talking about the dangers of wire brushes on a grill. So at that time I was like, okay, no more wire brushes. So at that point I was on a hunt for something that effectively clean the grill that was not a wire brush. So I went through like five different things, the little brick thing, the steam thing, the thing that looks like a bottle opener almost. There’s all kinds of little devices, but then I came across this brush it’s like swirly and it kinda looks like a metal loofah.
Taryn Solie: Yes, and it’s kind of a triangular shape…
Kara Myers: Yeah. So I have one of those and it works like a charm and that grill cleaner spray. We can just spray it on there, scrape the stuff with that brush and then hose it down if we want and it’s clean all over again. The Blackstone does get really messy because we make stuff with sauces.
Taryn Solie: Well sloppy joe’s are sticky. I was thinking, yeah, like that. I was like how would you clean that?
Kara Myers: So, and if you make cinnamon rolls, that could be sugary cinnamon, kind of goes down in there. There’s a scraper that we found on Amazon that you can just use some elbow grease and we turn the heat up high and just scrape it down and it, we scrape it right off and it’s ready to go for the next meal.
Taryn Solie: Yes, that makes a lot more sense. I don’t know how you would do this.
Kara Myers: So that it’s minimal.
Taryn Solie: Yeah. Yeah. So, and that’s maybe a good point is, for somebody who might be in a similar situation where they’re like, okay, I don’t wanna cook and I have a camper, but I don’t wanna cook in it. Or it’s tent camping, and I’m not cooking obviously in my tent. What are some things that you think people should think about if they are bringing a grill or maybe if they even wanna get something like a Blackstone. Blackstone, I believe, does have a portable version that you can buy.
Kara Myers: They do.
Taryn Solie: What are some things that you would recommend people think about?
Kara Myers: I would think about things you can make in advance. So if you can prepare veggies in advance, if you can prepare anything in advance, do it. Another thing we like to have is enchiladas or lasagna. You can make it in a foil pan. Cover it with foil and freeze it. If you’re not camping for that long, stick it in your ice chest on your way there and then you just heat it in the grill while you’re there. Then it’s thawed by the time you get there. That’s just thrown away at that point. You’re not having to do dishes. Another thing to think about, in terms of food itself is I like to think of dual meal things, like the garlic bread, like the fajitas, that sort of thing. Do something that serves two meals, so that it’s less work for you in the end. Then the last thing I like to think about is as far as tools, don’t overthink it. Sure you like using three pans at home. You can do it in one pan.
Taryn Solie: You don’t wanna be doing all those dishes when you’re camping.
Kara Myers: No. Doing dishes while camping is tricky. Think of doing dishes in a bathroom sink and that’s basically equivalent to what you’re gonna be doing. So I like to think of it as you don’t need multiple types of spatulas. You don’t need multiple types of knives. You don’t need multiple types of things. Keep it basic. Keep it really basic. Keep your meals simple. If you’re doing foil packets, you don’t even need a pan. You just remember to bring the foil. Prep as many ingredients in advance as you can. Then you’re just assembling it and then those are kind of another throw away. You just chunk in the foil after it’s over.
Taryn Solie: I’m assuming you’re using heavy duty foil?
Kara Myers: Always. Always heavy duty. You don’t necessarily need it for all of them, but it just works out better if you do it heavy duty.
Taryn Solie: I found if I don’t have heavy duty foil and I try and do a foil packet or even just really anything with just regular foil, I always poke a hole or rip it, or something happens that I’m like gosh darn it. You should have had heavy duty foil right.
Kara Myers: I would say though, if you’re thinking of only bringing one cooking device in terms of whether it’s a portable Blackstone or a portable grill, if it were me, I would go with the Blackstone. Because you can make breakfast. You can make literally every meal on that. You can make basic things like grilled cheese on it. If that’s how basic you wanna be, you can make grilled cheese on it. You can make the fajitas, you can make things that you can grill on a Blackstone as well.
Taryn Solie: Well, and I think the ability to turn it essentially to use it like an oven. That is one of the reasons that I love my Trager at home is because I can treat it like, it is essentially an oven. So it’s really amazing for when I don’t wanna heat up my house, but I maybe wanna cook something in an oven.
Kara Myers: Yeah, there’s a fun recipe that my grandma makes. She calls it, I think cheater enchiladas or something like that. She actually goes and buys chicken taquitos, like the frozen taquitos. She puts enchilada sauce down, puts the taquitos down and then puts enchilada sauce on top. It’s basically a hacked version.
Taryn Solie: It’s cheater enchiladas!
Kara Myers: Yeah. So it’s totally something you can make there. But I like to think in just terms of like, what’s gonna have the least amount of cleanup. So if you plan to grill steak or chicken, bake potatoes with it because you can make those baked potatoes on the grill. Like I said, treat it like an oven. There’s no cleanup for that,other than the utensils you’re using to actually cook it. That’s what I like to keep in mind going in, don’t overcomplicate it. Don’t take too many things. Anything that you can prepare or take that’s not gonna involve multiple dishes or multiple utensils or anything like that, that’s like my go to thing. At the end of the day, if you just wanna grill everything, you can do that too. That’s a good, easy way to do it.
Taryn Solie: Yeah, for sure. That’s all really good pieces of advice. You mentioned sometimes you have to deal with picky eaters. What are some of your go-to recipes for picky eaters? I know you mentioned foil packets and I was thinking that might be good because someone can individualize what they’re eating or putting in there. Do you have any other ideas there?
Kara Myers: So I’m just happening to look at our list of meals we made this year. To give you kind of what we do. So one of the things we do is Frito pie. So onions are a big thing that people are really picky about so we’ll make frito pie in the most basic possible way.
Taryn Solie: Explain what that is because for a long time, I did not know what Frito pie was.
Kara Myers: Really?
Taryn Solie: It’s a Southern thing. We don’t have that up here in Seattle.
Kara Myers: I had no idea that it was a Southern thing. So it’s basically like chili over Frito chips. Then you sprinkle it with cheese and any other toppings you want. Some people put sour cream, some people put more onions, that sort of thing, but it’s basically like a flavored chili on top of Frito chips and it’s so good.
Taryn Solie: I’m sure it is.
Kara Myers: It’s very comforting food. So we basically make the Frito pie in the same way that we think of it the way sloppy joe filling is. We make it as basic as possible and take out the onions, take out anything with a strong flavor. We don’t put tomatoes in it. We don’t put things like that.
Taryn Solie: You don’t put tomatoes in it? Do you put tomato paste?
Kara Myers: A little bit. Okay. So very minimal. We just keep it as basic as possible and leave everything else as an add-on that people can put on top. So that’s also a reason we like to stick with things like tacos, fajitas. I’m trying to think of foil packets. When we do grilled shrimp, we do multiple sides and things like that. We try to do things that have a base and then people can add on all the things they wanna add on. So when we do hamburgers, we also do hot dogs at the same time, because we have some people in the family that don’t like hamburgers, and we have some people that don’t like hot dogs. We do both and then we make chili, but then we also have ketchup and all the different, random things you can put on top of everything in there. Even my sister-in-law used to be vegetarian. She’s not anymore. We would bring a plant based hamburger patty for her and we just include that. We just try to make meals that are easily customizable for each person. Someone in my family is also type two diabetic, so he doesn’t like to use tortillas as much. So when we do tacos or fajitas, he does it without a tortilla. Is it more like a bowl, stuff like that. We try to keep everything as components that people can assemble themselves versus elaborate meals or anything like that.
Taryn Solie: I think that’s a good tip. I mean, for just camping kind of in general.
Kara Myers: Yeah, for sure. We do things like. I don’t know what you’d call it. ’em like a hash sort of situation.
Taryn Solie: With potatoes you mean?
Kara Myers: We’ll take chopped up potatoes and smoked sausage mm-hmm and we just chopped those up and sauteed that together on the Blackstone. Or just any other mixture of ground beef and potatoes and we just make simple hashe. We always have extra potatoes. For some reason when we’re camping, there’s always extra potatoes.
Taryn Solie: Those potatoes are so easy to customize and you can make them for any meal.
Kara Myers: So we’ll use ’em at breakfast, we’ll use ’em at dinner. We just throw them in as a side or as like I said, some sort of hash together. This year, one night we made smoked sausage and potatoes and then I think we threw corn into it and then we made biscuits on the side because we had an extra can of biscuits. So we just made biscuits under the little dome on the Blackstone on the side. We just eat normal food. We just convert it to a grill or a Blackstone while we’re there.
Taryn Solie: Which I think is a really good way to go about it. I mean, it doesn’t have to be complicated.It might require a little more prep or a little different way of thinking. But it doesn’t have to be complicated.
Kara Myers: Right, right. Honestly, if you go into it thinking what’s gonna be the least amount of dishes and the least amount of components, it ends up working out really smoothly and really well.
Taryn Solie: Definitely. Well, this has been so fun. I feel like we’ve given people a lot of different ideas, a lot of different tips to think about. I will include links to some of the things that you mentioned, like the grill spray and the grill brush and all that sort of stuff on the show notes page, as well as some of the recipes that you talked about. I do wanna give you a chance to let people know where they can connect with you online.
Kara Myers: They can find me at sweetlysplendid.com or on any of the socials. My username on every single one is Sweetly Splendid.
Taryn Solie: So that’s easy.
Kara Myers: Yeah, it helps. I’m most active on Instagram, TikTok and my website.
Taryn Solie: Perfect. Perfect. Well, Kara, this has been so fun. Thank you so much for coming on the podcast.
Kara Myers: Yes. Thank you for having me.
Taryn Solie: Okay. I have to tell you something. After I recorded this episode, I ended up buying a portable Blackstone grill. I had been thinking about it for some time and I was able to find a good deal. So I just went for it. Because how fun and amazing the food Kara talked about sounds. And really easy and uncomplicated, which is exactly what you want when you’re camping. I’m linking up a ton of the recipes Kara mentioned on the show notes page, as well as the link to the Blackstone I ended up getting and some of the items Kara mentioned in the episode as well. To get to those, you can either go to my main website at hotpankitchen.com and click on podcasts in the main menu. Or you can click on the link provided in whatever podcast app you’re listening to. That’s it for today. Thank you so much for listening and until next time, keep grilling like a mother.
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