4 Tbls. extra virgin olive oil
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup seasoned bread crumbs
2 cloves garlic, finely minced
2 tablespoons freshly chopped Italian parsley
1 medium onion, finely diced
Freshly ground black pepper
1 cup semi-sweet red table wine.
3-4 cups basic Marinara sauce
2 large eggs
1 Cup Mushrooms


  • Preparing the Filling
  • In a large mixing bowl, or small food processor, add the eggs, olive oil, minced onions and garlic, Parmigiano Reggiano cheese, chopped parsley, a good pinch of freshly ground pepper, bread crumbs, and mushrooms.
  • Set aside and begin work on the beef. 
  • Preparing the Beef
  • The main objective is to use pieces of steak that are pounded down to between 1/8 and 1/4 of an inch thick.  You do this by placing the meat between two sheets of plastic wrap and pound it down with a meat mallet.
  • Now that your components are ready, lay the meat down on a clean work surface and spread the bread crumb stuffing evenly over the steak.  Keep the stuffing away from the edges so that it won’t cook out.  Start at the narrowest end and roll up the meat like a jelly roll.  Seal the rolls with butcher’s string or wooden tooth picks
  • Preheat your oven to around 350º. To brown your Braciole, heat the remaining olive oil over medium heat in a heavy duty, oven proof frying pan.
  • Add in the Braciole and lightly brown on each side.
  • cover pan with aluminum foil before transfering it to preheated oven.  Check it out every 10 minutes to rotate the Braciole and to add more marinara sauce if needed to keep the mix moist.  About 15 to 30 minutes after it goes into the oven, remove the foil, add more sauce, and cook until the meat is tender.

Amarillo Steak


  • 2 – 2.5  pound(s)  lean beef: Top Round, Flank steak or London Broil
  • 1/3  c  virgin olive oil
  • 1/3  c  reconstituted lemon juice or juice of one lemon
  • 2  cloves garlic, crushed or equivalent dried
  • 1/4  tsp  salt
  • 1/4  tsp  pepper

Combine marinade ingredients in a ziplock freezer bag and add steak. Refrigerate 6-8 hours. Remove steak and discard marinade. Grill steak over medium heat about 10 minutes per side or to desired doneness. For medium doneness that's about 150 degrees. Transfer steak to cutting board and allow to sit for 10 minutes. Slice diagonally across the grain into thin strips.
Great with a cold potato salad on a summer day! Refrigerated leftover strips are wonderful on a sandwich or salad the next day.

Bag Kabobs



  • beef or chicken
  • bell peppers
  • mushrooms
  • onion
  • jalapeno peppers (optional)
  • small potatoes
  • zucchini squash
  • fresh garlic
  • 2-3  Tbsp  olive oil
  • lemon or lime
  • McCormick's Salt-free Chicken seasoning
  • powdered butter flavoring
  • 2  Tbsp  soy sauce
  • lemon pepper seasonings
  • dill


Boil potatoes for approximately 4-5 minutes depending on size. They should still be firm and crisp, not mushy. They will finish cooking on the grill. Let potatoes cool completely before putting in foil bag. Chop bell peppers, onion and zucchini squash into large pieces. Put chopped vegetables, whole jalapenos, whole potatoes and whole mushrooms into a large foil bag with garlic, olive oil, lemon or lime juice, soy sauce, butter flavoring, lemon pepper seasonings, and dill. Cut meat into large stew size pieces. Put meat in a separate foil bag with 1/4 cup of olive oil, garlic, chicken seasonings, butter flavoring and 2 tablespoons of soy sauce. When using more than one kind of meat, put in separate bags. Place the foil bags into larger 2 gallon ziplock bags to store while traveling. To cook, remove foil bags from plastic ziplock bags and grill for 8-10 minutes, turning after 5-6 minutes. Let sit before opening bags.

Camp Beef Brisket

Makes 10


  • 1/4  c  paprika
  • 2  Tbsp  garlic, minced
  • 1  Tbsp  thyme
  • 1  Tbsp  basil
  • 1  Tbsp  oregano
  • 1  Tbsp  dried parsley
  • 1  Tbsp  ground black pepper
  • 1/2  tsp  cayenne
  • 1/2  tsp  ground nutmeg
  • 2  Tbsp  Tabasco sauce
  • 2  Tbsp  Worcestershire sauce
  • 3-4  pound(s)  beef brisket

Mix all the spices together, then dry rub the meat. Coat with Tabasco and Worcestershire sauce, rubbing in carefully not to displace spices. Refrigerate for 3 to 5 days – if time permits. Place meat trivet in bottom of Dutch oven large enough to hold brisket. Place brisket (fat side up) on trivet. Cover and hang low over the fire to get the pot hot. When the meat starts to sizzle, raise to the highest hook and cook over low fire for approximately 12 hours. Go for a ride, take a nap, do some fishing and cook the brisket overnight. Low and slow is the key to a good, juicy brisket that is fork tender, and that’s just all there is to it! When it’s done, throw it on the grill to crispy the outside, slice and pour the juices from the pot over the meat.

Balsamic Steak


  • 1  pound(s)  top sirloin steak
  • 1/2  c  balsamic vinegar
  • 1/4  c  olive oil
  • 1-2  tsp  minced garlic
  • 2  Tbsp  honey or brown sugar
  • dash Worcestershire sauce
  • salt and pepper
  • dash cayenne pepper


Mix all ingredients in a sealable plastic container or Ziploc freezer bag. Let sit for at least 4 hours. Then toss the steak on the barbeque or campfire grill. Delicious! Wrap some potatoes in foil and cook in the fire as well.

Barbecue Sandwiches

Makes 7

  • 1-1/2  c  chopped celery
  • 1/2  c  chopped onion
  • 1/2  c  ketchup
  • 1/2  c  barbecue sauce
  • 1/2  c  water
  • 1  Tbsp  vinegar
  • 1  Tbsp  worcestershire sauce
  • 1  Tbsp  brown sugar
  • 1/2  tsp  chili powder
  • 1/2  tsp  salt
  • 1/4  tsp  pepper
  • 1/4  tsp  garlic powder
  • 2  pound(s)  cooked and shredded beef brisket
  • 6 -8  sandwich buns

Combine all ingredients except the beef and bring the sauce to a boil. Simmer sauce for 5 minutes, and then add shredded beef. Simmer at least 20 minutes longer after adding the beef and spoon over split sandwich buns of your choice.