Episode 011 is the fourth in the What We’re Grilling series, where Taryn discusses recipes she and her family have grilled over the last couple of weeks to give you some grilling inspiration. In this episode, Taryn talks about both grilling and camp cooking. She mentions a smoked salmon recipe, reviews a couple of steak seasonings and talks through doing a reverse sear on a grilled steak, and discusses some of her family’s easy camping meals.
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Resources mentioned
The following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Traeger Grill Pro 780
- Jacobsen Salt Co. Steak Seasoning
- The New Primal Classic Steak Seasoning
- The Family Camp Cookbook
- Campfire Roasting Sticks
Recipes mentioned
- Easy Smoked Salmon from Vindulge
- Reverse Seared Skirt Steak (different cut of meat but explaining the reverse sear method)
- How to Make A Snack Board
- Instant Pot Potato Salad
- Apple Broccoli Slaw
- Pineapple Coleslaw
- Kale Kohlrabi Coleslaw
Transcript
Taryn Solie: Hello grillers and welcome to another What We’re Grilling episode. These episodes are short and sweet, coming out about every 2 weeks or so. I go over some of the foods that my family and I have grilled that we’ve liked – some of what I mention will just be general ideas, and for others I’ll go into more detail to give you a sense of how to grill it. The goal is to give you some ideas, maybe a little inspiration for what to cook for your family and friends.
This episode is a little different in that most things I grilled over the last two weeks were inspired by guests of the podcast! The first thing I made was a smoked salmon recipe by Mary and Sean from Vindulge.
I spoke with them in Episode 6 and one of the recipes we discussed was a cedar planked salmon. I didn’t have a cedar plank, so instead I opted to follow their smoked salmon recipe. I used a whole filet of salmon and smoked it on my Traeger, and it turned out pretty well! My family liked it and we used the leftovers to make a smoked salmon spread with cream cheese that my kids loved having on some bagels. I will link to that recipe on the show notes page.
The next thing we grilled were some steaks – I had some top sirloin steaks in the freezer so I decided to do a reverse sear on them on our Traeger. I’ve talked a little about reverse searing before, in the last What We’re Grilling Episode, but essentially it’s cooking meat at a low temperature to get a nice even cook on it before moving to a higher temperature cook to get a sear and finish it off.
I started the Traeger at around 225 degrees F until the meat had an internal temp of around 110 F, then removed the meat from the grill and cranked the grill up to 450 degrees F. I then put the meat back on the grill and cooked it for 2-4 minutes on each side until it reached my desired internal temperature, which was around 135 degrees F. I then let the steaks rest for 5 or so minutes before cutting into them.
To season the steaks I tried out two different steak seasonings that I got recently. One is from the brand The New Primal and it was their Classic Steak Seasoning. The other was from Jacobsen Salt Company, which is a Pacific NW company based out of Oregon, and it was their Steak Seasoning.
I had two steaks and used one spice blend on each, seasoning both sides of the steak pretty heavily. Both my husband and I liked both of the seasonings – the Jacobsen Salt one was more salty, which makes sense as it’s from a salt company, and my husband did like that one a little better. But I really liked both equally.
I will confess, I am not a fan of the typical Montreal steak seasoning, it just doesn’t do it for me, so if that’s your jam these did not taste like that. But, we really liked them and I would recommend them. One other thing about both blends, neither of them has sugar as an ingredient, so if you’re looking for something without sugar I would suggest trying them.
Next up I wanted to talk about our camping meals. We recently got back from our first camping trip of the season and I used the Family Camp Cookbook from Emily Vikre as the inspiration for some of our meals. I spoke with Emily in Episode 1 about cooking while camping and there were two things that stuck out to me from that episode – one was to do prep beforehand and another was hot dogs. Emily was all about hot dogs!
The first camping meal we did was actually a no-cook meal, and we like to do that on the first night we camp because we usually don’t get to the campsite until right around dinner time and then you have to get the tent and everything else situated right away. It just doesn’t leave a lot of time for cooking, especially when you have two hungry little boys that want to be fed. One of my boys requested a cheese board as one of our camping meals, so we decided to go with that!
Ours was more of a snack board, with some cheese, fruit, crackers, meat, and nuts. We did several different types of berries, some sliced cheese for my kids and husband and a nut cheese for me as I try to avoid dairy. Some salami and sliced turkey for meat, baby carrots, hummus, pistachios and cashews for nuts, and some almond flour crackers since I’m gluten-free.
You can use whatever foods you like for a snack board, and what’s great about having it the first night is there are typically leftovers you can then use to supplement lunch the next day, or just to have on hand for snacks.
One meal we did cook at camp was hot dogs. I agree with what Emily said in Episode 1 that there are lots of different things you can do with hot dogs, but my kids just like them heated and on a bun so that’s what we did! We slide them onto camp fire sticks and roasted them over the coals – it’s easier then trying to cook them over the flames of the fire because nobody wants a burnt hot dog. It’s super simple and always popular with my kiddos.
I usually have hot dogs without a bun and just with, like, ketchup and mustard on it, then we typically add in a side. Sometimes I’ll make my Instant Pot potato salad or one of my coleslaw recipes ahead of time and then we’ll bring that just in a cooler, but this time we had some fruit and snack board leftovers. I’m telling you, they come in so handy.
And that’s it for this What We’re Grilling episode! So, today we covered smoked salmon from Vindulge, reverse seared steak with two different types of steak seasonings, and two different camping meals – a snack board and campfire cooked hot dogs, inspired by the Family Camp Cookbook by Emily Vikre.
Be sure and check out the show notes page to get links for the recipes I mentioned – you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening with.
If you enjoyed this episode, please subscribe to the podcast and leave a rating and review! As a newer podcast, it helps spread the word and I would really appreciate it.
Thank you so much for listening, and until next time, keep grilling like a mother.
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