The first time I ever went camping with FishPapa it was a coup de cuisine. His idea was opening a can of chili and cooking it on the fire. Ick. No thanks.
My idea of camping food was marinating chicken breast in a ziploc bag, grating some parmesan, chopping some lettuce, and having Grilled Chicken Caesar Salad al fresco.
(And yes, I could totally relate to Sally when it came to food. Totally.)
However, recent FishFam camping trips have entailed the men heading out for the Great Outdoors and the women staying home to cry over sappy chick flicks. The boys eat chili from cans and the girls, well, the girls enjoy a feast of salads, breads, and other dainty morsels.
However, this last time, the guys decided to take things up a notch. And they came back with food photography to show me. Love those guys getting into the true blogging spirit. Their snaps of “fish and chips” (fried fish and Doritos) and chili dogs were hilarious.
But, while I’m happy to stay home and sob over Heidi with my 4-year old, I wouldn’t have minded a few bites of their tri-tip sandwiches!
Hubs planned ahead, picking up fresh baguettes at the French bakery on their way up the mountain. He packed garlic butter and trimmed tri-tip in the cooler. And then I slipped a packet of homemade spice rub into their camping supplies. Since they already had a great fillet knife and cutting board in their gear, they were good to go. Not pictured: Salsa.
This is a typical grilled sandwich often served on the Central Coast of California, and one that both hubs and I can agree on. You could easily pack a make ahead garlic bread from the freezer to save time.
- 1 tri-tip roast trimmed
- 1 tablespoon olive oil
- 2 tablespoon Basic Spice Blend
- 1 loaf Easy Make-Ahead Garlic Bread
- 1 cup salsa
- Heat an outdoor grill.
- Brush the oil over the surface of meat. Generously sprinkle the seasoning over the meat and rub it in.
- Cook the roast over a hot grill until the meat reaches your desired doneness. 145 degrees is considered a safe internal temperature.
- Meanwhile, cook the garlic bread on the grill, wrapped in foil, for about 15 minutes. Open the foil and crisp the cut sides by turning them upside down on the grill for a few minutes, watching for flare ups.
- When the tri-tip is done, remove the roast from the heat and allow it to rest for 10 minutes before slicing. Slice it thinly.
- Layer thin slices of meat onto one side of the grilled bread. Place the top and cut the loaf into four sections.
- Serve the sandwiches with the salsa.
Nutritional values are approximate and based on ¼ the loaf.
Coach Kelly @ Get Fit with Kelly!
Love, love, love your site! So glad I found you and your recipes!!
Wow, this looks great! Does Tri-tip go by any other name for it’s cut? Our stores don’t sell anything labeled as such, so any help would be great. 🙂
We love going camping! We do at least one make-ahead dish for the first night, plus make-ahead ingredients for breakfasts, then cook the rest there. Sometimes I make a beef stew to eat for the first night, so easy to reheat over the fire, and we often cook up potatoes and bacon ahead of time for breakfast tacos. We enjoy grilling steaks and mushrooms, then serving the leftovers in the morning with eggs, wow is that good! Love bringing a fruit salad, homemade “chex-like” snackmix and homemade cookies to munch on throughout the camping trip. Two other favorite dinners are fajitas (steak and chicken) as well as grilled chicken we marinated ahead of time. Then just serve leftovers in a Taco Salad or over fresh salad (also made ahead of time). We rarely do the “regular camping hotdog and hamburger thing” when we camp, since we love making it a fun vacation & we save so much money we can splurge on the food…and it’s funny, but sometimes our kids will beg us, “Can we actually have “real camp food” like hotdogs this time?” 😀
Tri-tip is typically a “california cut,” but a knowledgeable butcher should recognize the name. That portion is often chopped up in different ways around the country.
That looks good. I’m more like your husband and feel like camping is no time to spend cooking. I’d rather have PBJ sandwiches and canned something. However, he is more like you. So over the years, I’ve learned to make decent camping food, with maybe some shortcuts (and for us, nowadays, camping is in an RV). So I bring steak, or make a chicken curry (maybe with the quick sauce from TJs) and such. My husband would like this sandwich, so maybe we’ll make this next time.