Sizzling Grill...

It’s summer time again and nothing screams summer like a sizzling grill covered with all your favorite foods. Whether roasting dancing chickens in your own backyard or enjoying a picnic feast at the local park, grilling is the ultimate way to cook. Not only do you get that great outdoor taste, but grilling is also fun and easy! Grill fans of all ages can enjoy the excitement of cooking outdoors.

Grills are very versatile. With a modular range from Camp Chef, you can cook most anything! Chicken, hotdogs, hamburgers, vegetables and a personal favorite: shrimp kabobs. You can even flip over the deep lid on your Camp Chef Dutch oven and cook a delicious pizza right on the grill. With the help of some seasoning and a little creativity, the possibilities are endless. The delicious aroma the grill produces can get any stomach rumbling – and might just draw some unexpected visits from the neighbors.

Some of my fondest memories have been warm summer nights, surrounded by friends and family, gathered around the grill. When cooking outdoors, everyone has a chance to help and contribute to the cooking process. Assign a simple task to each guest and the meal gets underway without a hitch. Keeping everyone involved makes grilling a fun and memorable experience for the entire group. Taking that first bite into your juicy burger will surely leave you begging for more!
 
- Meg H., OutdoorCooking.com customer service agent

Steak Oscar   Rating
Anonymous - October 13, 2003

Taken from the 2003 Ultimate Dutch Oven Cookoff

Ingredients:

4-6 steaks of your choice
1 lb. asparagus
1/2 lb. shredded crab meat
1 C. Bernaise sauce

How to Prepare:

Grill steaks to your liking. (The dutch oven converts easily to a hibachi grill). Steam asparagus spears until they are al dente. Steam or grill the crab if you are using fresh crab. (Put the crab and asparagus on the top rack in your dutch oven with some water in the bottom to steam the items.) Prepare the sauce according to the directions.

To serve, place the steak on the bottom, a few spears on top of the steak, some shredded crab on the asparagus and the bernaise sauce drizzled on top of it all.