Nature Immerse

Beef recipes for your outdoor activities

Cheesy Corn Dogs

Serves; 8

Ingredients

  • 8 beef hot dogs
  • 2 pickles, quartered
  • 8 slices cheddar cheese
  • 1 package biscuit dough

Directions

  • Thread a stick through each hot dog, and cook for about a minute over open fire.
  • Roll out biscuit dough so that each one will wrap over your hot dog.
  • Wrap hot dog with cheese, then pin pickle sliver on top of cheese, and wrap the whole thing with biscuit dough.
  • Return the Cheesy Corn Dog to the fire, and cook until dough is puffed up and cooked through.

Parmesan Burgers

Serves; 4

Ingredients

  • 1½ pounds lean ground beef
  • ¼ cup parmesan
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Vegetable oil
  • 4 hamburger buns
  • 2 tomatoes, sliced
  • 4 basil leaves, chopped
  • 1 bunch parsley, stemmed chopped
  • 4 Mozzarella cheese slices

Directions

  • Combine ground beef, parmesan, salt, and black pepper in a dish.
  • Shape into 4 patties, press the center with your thumb to form an indentation, and let the burger cook evenly.
  • Brush grill with vegetable oil, and warm to medium hot.
  • Place patties on grill and cook each side for approximately 4 minutes, in the last minute top with Mozzarella cheese slices.
  • Place hamburger buns on grill for a minute for a light toast.
  • Place burger on bun, top with tomato, basil, and parsley, and serve.

Flintstone Steak and Lemony Asparagus

Serves; 4

Ingredients

  • 2 bone-in 1.5” rib-eye steaks
  • 1 pound asparagus, tough ends removed
  • 4 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • Salt
  • Black pepper
  • Vegetable oil

Directions

  • Generously season rib steaks with salt and black pepper, and let them rest for 20 minutes.
  • Mix extra virgin olive oil, lemon juice, 1 teaspoon salt, and drizzle on asparagus.
  • Make sure your fire is medium-high, and using a rag, generously coat your grate with oil.
  • Place steaks on grate, and cook for 4 minutes per side for medium-rare.
  • Place asparagus on grill, and cook for 5 minutes, turning ⅓ of the way after a minute, turning ⅓ of the way again after 2 minutes, and again after another minute.
  • Slice up your steak and serve with asparagus.

Rouladen

Serves; 4

Ingredients

  • 4 beef loin steaks
  • 3 tablespoons mustard
  • 4 pickles, speared
  • 4 slices black forest ham
  • 1 onion, chopped
  • Salt
  • Black pepper

Directions

  • Pound beef steak so it is approximately ¼” thin. Sprinkle generously with salt and black pepper, let it rest for 20 minutes.
  • Slice black forest ham into bite-sized pieces, and combine with onion.
  • Spread mustard over one side of steak, spoon ham, and onion mixture onto mustard. Add pickle spear.
  • Roll roulade over your roasting stick and secure with butcher’s twine.
  • Roast for 7 minutes over open fire.

Spicy Curry Kabobs

Serves; 4

Ingredients

  • 2 pounds lean ground beef
  • 2 green onions, chopped.
  • 4 cloves garlic, minced
  • 1 tablespoon breadcrumbs
  • 3 tablespoons ketchup
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 8 naan (pita bread)

Directions

  • Combine ingredients, save naan, in bowl.
  • Divide into 8 portions, and create long cylinders out of each portion of the ground meat.
  • Press roasting stick into kebab lengthwise. Using hands, wrap the kebob meat around the stick.
  • Cook over fire for 8 minutes or until the meat is cooked to the desired wellness.
  • Serve with grilled naan bread.

Grilled Meatballs

Serves; 4

Ingredients

  • 1 pound lean ground beef
  • 1 pound lean ground pork
  • 2 eggs
  • ½ cup breadcrumbs
  • 8 cloves garlic, minced
  • 2 tablespoons Parmesan
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • Vegetable oil

Directions

  • Combine ingredients in bowl, save vegetable oil, and shape into balls.
  • Heat grill to medium, brush grate with vegetable oil.
  • Place meatballs on grill, and cook for about 9 minutes, while turning meatballs every 2 minutes to ensure you cook all sides.

Grilled Beef Tenderloin

Serves; 4

Ingredients

  • 5 pounds beef tenderloin
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • Salt
  • Black pepper
  • Extra Virgin Olive Oil
  • Vegetable oil

Directions

  • Combine 1 teaspoon salt, 1 teaspoon black pepper, thyme, rosemary, and ¼ cup of extra virgin olive oil in bowl, and rub all over tenderloin.
  • Prepare tenderloin for grilling by tying up with butcher’s twine, starting by securing thin end under loin and repeating twine wrap every 2 inches.
  • Heat grill to medium-high, and sear all sides of beef tenderloin.
  • Now you need lower heat, so move tenderloin to cooler part of grill, and continue to cook for approximately one hour or until the internal temperature of beef reads 130°F.

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Lisa Schofield

Objectively myocardinate top-line processes whereas next-generation human capital. Quickly customize collaborative niche markets through functionalized "outside the box" thinking.

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