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Aussie Beef Goes Camping

Aussie Grassfed Beef sizzling on an open fire, a dazzling charcuterie board as a side-dish, hikes, mountain air, fishing, photo shoots, campfire gatherings filled with laughter and stories, s'mores, grandchildren, and foodie friends preparing the tastiest morsels of camp-food ~ that was my life for one week while camping this summer. Memorable! Relaxing! Fun! Invigorating!

Below are some of my snaps along with tips for enjoying a week of camping just like I did!

Aussie Grassfed Beef Kabob Bites

Tip 1: COOK WITH HIGH QUALITY INGREDIENTS....that require little prep! Australian Grassfed Beef Striploin cut into cubes and marinaded in Italian Salad Dressing overnight made for an easy kebobs! My son simply drained the dressing and threaded the skewers with peppers and onions. A quick sear on the grill and we were ready to eat! If you don't have time to heat up that grill you can cook the meat and peppers in a large cast iron skillet on your camp stove!

TIP 2: BOOK YOUR SITE NOW for 2018! Every summer we head the Eastern Sierra's in California to Aspen Group Campground at Rock Creek. The site has a private meadow, creek, and plenty of trailer and tent space for a maximum of 25 friends and fam! We have to book the site one year in advance! Yep, we already have July 22 thru July 30th in ink on our 2018 calendar!eople

TIP 3: GO WITH LIKE-MINDED PEOPLE! This year I put the word out to my foodie friends, after all they are always up to any cooking challenge adventure, and quick replies of count-me-in came from:

Heather Walker:

Christie Vanover:

Kita Roberts:

TIP 4: DIVIDE THE DINNER DUTIES! We divide the dinner responsibilities so everyone has plenty of time to hike, fish, and play instead of cooking...but wait we are all foodies so in reality we all sneak into the camp kitchen every night and create some amazing bite! Some years I set an International theme for each night. A family then takes that theme and provides enough food for everyone. And don't keep a rigid! schedule! If someone decides to leave early, head to Yosemite, change the menu ~ relax it always works out


LOOK at that gorgeous Aussie Grassfed Beef!!! What a treat!

TIP 5: AT THE END OF YOUR CAMPING TRIP JOT DOWN A LIST FOR NEXT YEAR. Camping is all about learning! Somethings work and somethings don't work while camping ~ write it down! Some dishes were delicious and some just didn't work for outside camping ~ write it down. Some of the items you brought you did not need and other items you ran to the expensive camp store for...WRITE IT DOWN. By next year, you will not remember the little things that made your camping week . ........................................Memorable! Relaxing! Fun! Invigorating!

To find out more what I love about Australian Grassfed Beef click: TrueAussie!

Simple Campsite Aussie Grassfed Beef Kabobs


1-2 pounds Aussie Grassfed Striploin, cut into 11/2 or 2 inch chunks

1 bottle Italian salad dressing

1 green bell pepper, cut in

11/2-inch chunks

1 red bell pepper, cut in 11/2-inch chunks

1 red onion, cut in 11/2-inch chunks

Metal skewers

Camp Cooking Tips and Instructions:

Tip: The night before you go camping, cut beef and divide into two large resealable containers or plastic bags. Divide dressing into both bags. Freeze meat in dressing IF you are not going to cook within 48 hours. If planning to cook at campsite within 2 days, refrigerate then transfer to ice chest the next morning. Pack with ice.

Tip: Thread beef cubes, peppers, and onions onto two side-by-side skewers to insure the peppers and onions do not fall off! Don’t cram the beef, peppers, and onions too close so you can have even cooking throughout.

Tip: I like to make some skewers with beef cubes only so that I can control the doneness of the beef. Serve both medium rare and medium well cubes to suit all types of eaters! Prepare the fire or charcoal briquets for grilling. Oil the cooking grate.

Tip: Pat the meat to remove any access dressing. Lay the skewers on top of a hot grate and let them cook for approximately 3-5 minutes. Use tongs to flip the the kebobs over for an additional 3-4 minutes or until desired doneness. Let rest 5 minutes.

Tip: Separate the cooked beef kabobs if you know some of the guests do not eat peppers or onions. We don't want to be wasteful! There are always people like me who want extra peppers and onions! Enjoy!



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