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Campfire Recipes |
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- Charcoal
- Chicken Quarters or Fresh Fish
- Cup of Olive Oil (virgin, if you're picky)
- Juice of 2 lemons (orange juice will work, too)
- 2 tbsp black pepper
- 1 tsp salt
- other herbs to taste
Directions:
- Mix oil, lemon juice, salt, pepper and other herbs.
- Blend nicely with fork.
- Add the chicken or fish and make sure all surfaces are nicely coated. Let sit.
- Start the charcoal.
- Once you have white coating on coals, lay grill on the coals and make sure the grill is hot enough. (I check with a drop of water on the grill. When the drop sizzles off within a second or so, the grill is ready for the meat.)
- Lay the meat on the grill. When the meat stops sizzling, move it to side. Let the grill heat up again. When you think it is hot enough again, put the meat on the other side. This leaves nice grill marks on the meat.
- Cook chicken with bone side down for about 25 minutes or until juices start to run clear. DO NOT flip the meat during this time. When juices run clear, flip the chicken and cook for another 10 minutes.
- For Fish. It is 8 minutes on each side or until juices run clear.
Additional Comments:
For me, two layers of standard coals cooks about 4 - 5 pounds of chicken and 7 - 8 pounds of fish. Slow cooking is the key here. If the meat is burning, either spread the coals or put some out with beer or water. I prefer spreading the coals - keeps the ash and birds away from the meat.
Submitted by Love To Fish
Tomball, TX
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