Camping and grilling go together. This summer make it easy with smaller cuts of meat. They cook faster! Grilled meats are easy to do if you follow some basic rules. Keep the meats small and uniform and you'll never have to guess if they're done.
CHICKEN AND BEEF
Slice all meats into the same size and thickness (2 - 3 lbs)
tons of garlic (as much as you can stand)
bunch green onions (scallions)
7-up (or orange juice)
rosemary
thyme
oregano
bay leaf
cracked black pepper
chili flakes
soy sauce
Pat dry all the meat. Place into a large ziplock baggie. Add as much crushed/sliced garlic as you can tolerate. (I like to put in about 20 cloves or 3 large heads) Add chopped green onions including the greens. Pour a can of 7-up or 1 cup of orange juice over everything. Add sprigs of rosemary, tyme, oregano and bay leaf. Add pepper to your liking along with a pinch of chili flakes. Pour enough soy sauce to cover the meats. (I know, I never measure... you'll have to base it on your own personal taste). Let marinate overnight.
Next day, fire up the grill. When smoking hot, sear each piece of meat. Then place all meats towards a lower heat to slowly cook. If your meats were pounded thin, this won't take long to cook. Make sure the chicken is cooked throughly. The beef can be cooked to each person's personal liking, though, I like all my meat cooked throughly. And a reminder... don't add salt. The soy sauce is salty enough.
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