We made our annual trek to Yosemite to stay in housekeeping and had a couple of nice outdoor cooking ideas to share.
While packing the day before we left we put a tri-tip in a bag with a head of peeled and diced garlic, Worcestershire sauce, balsamic vinegar and soy sauce. We also baked some potatoes and packed them in the ice chest.
24 hours later the tri-tip went on the grill with fresh green beans coated with olive oil, salt and pepper. We halved the baked potatoes and reheated them with butter just before the tri-tip was done and the green beans were seared. Served with a gin and tonic it was close to a perfect camp meal.
The rest of the potatoes were sliced up the next morning and went into the cast iron fry pan with butter, salt and pepper, and were served with bacon and eggs. Yumm.
Another thing prepared ahead was some diced tomatoes, onions, capers, salt, pepper and balsamic vinegar. We packed that in to a small bowl in the ice chest. It came out two nights later when we grilled some sliced sour dough french baguette and put it on top for a nice bruschetta appetizer.
As you’ve probably guessed we didn’t go hungry this trip. Oh and Yosemite was pretty too.
