Escapees May-June 2024

EVANNE SCHMARDER is sure she got the wanderlust bug from her grandparents. In 2000, she and her husband, Ray, set o ff on their own adventure. Eighteen-plus years later, they’re still roaming the country, sharing interesting destinations and cooking up delicious RV kitchen recipes in their popular RV TV series, RVCookingShow.com. between your thumb and fore fi nger. That’s what a rare piece of meat on the grill feels like when pressed with your index fi nger. Slightly tighten your fi st for medium-rare, a little tighter for medi um-well, and hold tight for well-done. • Allow meat to rest, covered, for about 10 minutes after removing it from the grill. This crucial step allows the juices to redistribute, resulting in enhanced succulence and tenderness. TopTools When it comes to grilling tools, simplicity often reigns supreme. Essentials like a sturdy metal spatula or two, long metal tongs, and a couple of silicone basting brushes are typically suf fi cient for most grilling tasks. However, for added preci sion, I always recommend using a digital thermometer for a fi nal temperature check before removing meat and fi sh fromthe grill. This ensures that your dishes are cooked to perfection every time. Investing in a high-quality grill scraping/ cleaning brush is essential for maintaining your grill’s performance and longevity. It’s crucial not to skimp on this tool, as there have been reports of metal bristles detach ing from brushes and accidentally ending up in food—a potential safety hazard. Choose a reliable brush that’s durable and speci fi cally designed for grill cleaning to keep your cooking surface clean and your meals safe toenjoy. Light Your Fire Grilling feels primal, but the pluses for a modern RVer are many— the simple pleasure of preparing a meal outdoors, the convenience of keeping your kitchen clean and the delight in sharing a delicious meal hot off the grill add a delightful layer of practicality and enjoyment to your travels. Fire up the grill, it’s time to eat.

Rule of Thumb Marinade Marinade is an essential fl avor enhancer. Perfect for meat, fi sh and veg, marinades can be used for any type of cooking but especially lend themselves to grilling. They are simple to whip up with ingredients you likely have in your RV pantry. While recipes are handy, here’s a simple formula for creating oil-based marinades: • Vinegars, citrus juice, buttermilk and yogurt count as acids. You can also use soy sauce or fi sh sauce as part of theacid. • Add dried or fresh herbs and spices to match the ethnic mood of what you are preparing. Add minced garlic, grated ginger, curry paste, etc. Experiment and fi nd your favorites. One part oil: two parts acid • Use any oil you wish.

• Always be sure to preheat your grill thor oughly, giving it ample time to reach the desired temperature. If you don’t have a thermometer handy, you can gauge the heat level by counting how long you can hold your open palm four inches above the grill grate: six seconds—low heat (approximately 300°F) three to four seconds—medium to high heat (approximately 350°F to 400°F) 2 seconds—high heat (approximately 450°F) • If you’re using a good-quality cast iron grill grate that’s been pre-seasoned, there’s no need to oil it before grilling. However, if you must, apply oil directly to the food rather than the grate. • Avoid the temptation to force your spat ula under grilling items. Wait until they release naturally before fl ipping— burnt or sticking food indicates that the temperature is too high. • To gauge the doneness of meat without a thermometer, follow this pro-tip: Bring your hand into a loose fi st and press on the fl eshy muscle/skin

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ESCAPEES Magazine May/June 2024