Weekend before last we went camping.
Seth was cleaning off his desk and found our pass for the Tyler State Park, which expires in January. I’d wanted to go camping for a while, and when he found it, he said, “Well, this weekend or next?”
I picked next. The weather was fine, I wanted time to prepare, what could go wrong?
Next weekend rolled around, at a brisk 37 degrees, and a need for gloves hats and jackets. Hauling everything out to the truck I was groaning. “This was MY idea. I can’t complain about the cold because it was MY idea.”
But we braved it out anyway. We’d invited a family we’re good friends with to go with us. And we had a wonderful time. Despite the cold. It warmed up during the day enough for the kids to run around without jackets and hats, although I made Jack stay pretty bundled up… Because I’m a mom.
I’d tried to get out our owl hats from last year, but sadly, Jack had outgrown his. So I think I’ll make a family of dinosaur hats for this year. Meanwhile, we found one of those dollar hats at Wal-Mart to make him wear.
We ate a LOT of hot dogs.
And Carrie made smores in a pot. We couldn’t find kosher marshmallows so we used marshmallow creme, and wrapped everything in foil. It was pretty awesome.
Then for dinner, when we were tired of hot dogs and in need of some vegetation,
Seth made some delicious kabobs.
Anyway. I wanted to share Seth’s Kabob recipe with you. Because it was wonderful.
Kabobs are simple, and easy.
1 chuck roast or rump roast cut into chunks
your favorite vegetables. We used
Montreal steak seasoning
You can also do cherry tomatoes, pineapple, figs, really whatever you want…
The meat we sprinkled liberally with Montreal steak seasoning and then let it set in a bag in the cooler overnight to let the seasoning sink it.
Once your fire is nice and hot, layer your meat and veggies on your sticks until it’s loaded to your satisfaction.
Then place on the grill, turning every so often until the meat is cooked to your satisfaction.
Remove and enjoy.
I know we did.